16-697DCK-26-R-00363 ZDV SIR.pdf

SEC.

14A. NAME

AND

ADDRESS

OF

OFFEROR

SOLICITATION, OFFER AND AWARD PAGE

1. CONTRACT NO. 2. SOLICITATION NUMBER 3. SOLICITATION TYPE 4. DATE ISSUED 5. REQUISITION/PURCHASE NUMBER

CODE6. ISSUED BY 7. ADDRESS OFFER TO (If other than Item 6)

NOTE: In sealed bid solicitations "offer" and "offeror" mean "bid" and "bidder"

SOLICITATION

8. Sealed offers in original and copies for furnishing the supplies or services in the Schedule will be received at the place specified in Item 7, or if hand carried, in the depository located in until local time

CAUTION: LATE Submissions, Modifications and Withdrawals. All offers are subject to all terms and conditions contained in this solicitation.

9. FOR

INFORMATION

CALL

A. NAME B. TELEPHONE (NO COLLECT CALLS)

AREA CODE NUMBER EXT.

C. E-MAIL ADDRESS

10. TABLE OF CONTENTS

(X) DESCRIPTION PAGE(S) (X) SEC. PAGE(S)DESCRIPTION

A B

C D E F G H

I

J

K

L

M EVALUATION FACTORS FOR AWARD

INSTR., CONDS., AND NOTICES TO OFFERORS

REPRESENTATIONS, CERTIFICATIONS AND OTHER

STATEMENTS OF OFFERORS

PART IV - REPRESENTATIONS AND INSTRUCTIONS

LIST OF ATTACHMENTS

PART III - LIST OF DOCUMENTS, EXHIBITS AND OTHER ATTACH.

CONTRACT CLAUSESSOLICITATION/CONTRACT FORM

SUPPLIES OR SERVICES AND PRICE/COST

DESCRIPTION/SPECS./WORK STATEMENT

PACKAGING AND MARKING

INSPECTION AND ACCEPTANCE

DELIVERIES OR PERFORMANCE

CONTRACT ADMINISTRATION DATA

SPECIAL CONTRACT REQUIREMENTS

NOTE: Item 11 does not apply if the solicitation includes Minimum Bid Acceptance Period.

OFFER (Must be fully completed by offeror)

11. In compliance with the above, the undersigned agrees, if this offer is accepted within calendar days (60 calendar days unless a different period is inserted by the offeror) from the date for receipt of offers specified above, to furnish any or all items upon which prices are offered at the price set opposite each item, delivered at the designated point(s), within the time specified in the schedule.

12. DISCOUNT FOR PROMPT PAYMENT

13. ACKNOWLEDGEMENT OF AMENDMENTS

(The offeror acknowledges receipt of amendments to the SOLICITATION for offerors and related documents numbered and dated):

10 CALENDAR DAYS (%) 20 CALENDAR DAYS (%) 30 CALENDAR DAYS (%) CALENDAR DAYS (%)

DATEAMENDMENT NO.AMENDMENT NO. DATE

CODE FACILITY 15. NAME AND TITLE OF PERSON AUTHORIZED TO SIGN OFFER

(Type or print)

AREA CODE NUMBER EXT.

14C. CHECK IF REMITTANCE ADDRESS IS

DIFFERENT FROM ABOVE - ENTER

SUCH ADDRESS IN SCHEDULE.

16. SIGNATURE 17. OFFER DATE

AWARD (To be completed by CONTRACT AUTHORITY)

18. ACCEPTED AS TO ITEMS NUMBERED 19. AMOUNT 20. ACCOUNTING AND APPROPRIATION

21. AUTHORITY FOR USING OTHER THAN FULL AND OPEN COMPETITION:

23. ADMINISTERED BY (If other than Item 6) CODE

25. NAME OF CONTRACTING OFFICER (Type or print)

IMPORTANT - Award will be made on this Form, or by other authorized official written notice.

22. SUBMIT INVOICES TO ADDRESS SHOWN IN

(4 copies unless otherwise specified)

24. PAYMENT WILL BE MADE BY

26. CONTRACT AUTHORITY

(Signature of Contracting Officer)

27. AWARD DATE

CODE

ITEM

SEALED BID (IFB)

NEGOTIATED BID (RFP)

(Hour) (Date)

PART I - THE SCHEDULE PART II - CONTRACT CLAUSES

14B. TELEPHONE NUMBER

OF PAGES

WS-26-00249

697DCK-26-R-00363

Noah.F.Laduca@faa.gov

Jennifer J. Davis

NAS LOGISTICS CENTRAL - DENVER

FAA ZDV ARTCC

1921 Corporate Center Circle, Suite 3-D

LONGMONT CO 80501

NASLGCDENVER-ATO

1200 CT

Noah F. Laduca

09/30/2026

817 222-4946

09/01/2026

1 39

CONTINUATION SHEET

REFERENCE NO. OF DOCUMENT BEING CONTINUED PAGES

NAME OF OFFEROR OR CONTRACTOR

SUPPLIES/SERVICES

(B)

UNIT

(D)

UNIT PRICE

(E)

AMOUNT

(F)

OPTIONAL FORM 336 (4-86)

Sponsored by GSA FAR (48 CFR) 53.110

ITEM NO.

(A)

QUANTITY

(C)

NSN 7540-01-152-8067

697DCK-26-R-00363

ZDV Cafeteria

Delivery Location Code: S6982YKF

S6982YKF

6982YK DOT FAA

LONGMONT ENVIRONMENTAL SSC ARTCC

2211 17TH AVE

LONGMONT CO 805019763 US

Period of Performance: 12/01/2026 to

11/30/2031

00001 ZDV Cafeteria Services per the attached statement of work.

Facility Location:

FAA Denver Air Route Traffic Control Center

(ZDV ARTCC)

2211 17th Avenue

Longmont, CO 80501

Electronic & IT: 03

Statement of Work (SOW) for Cafeteria and Vending Services Federal Aviation Administration, Denver ARTCC

2211 17th Ave, Longmont, CO 80501

1. Purpose

The purpose of this Statement of Work (SOW) is to define the requirements for the operation of cafeteria and vending services at the Federal Aviation Administration (FAA) Denver Air Route Traffic Control Center (ARTCC). The Contractor will provide food and beverage services to meet the needs of FAA personnel and authorized visitors at this location.

The Contractor will operate and manage cafeteria and vending services in a professional, sanitary, and efficient manner in accordance with all applicable Federal, State of Colorado, Boulder County, and local public health regulations.

2. Hours of Operation

The Denver ARTCC operates twenty-four (24) hours per day, seven (7) days per week.

The Contractor must provide full counter service a minimum of five (5) days per week, Monday through Friday, except when a Federal Holiday occurs during the week.

Normal meal service hours are required to be from 6:30 a.m. to 3:00 p.m., Monday through Friday. Alternate hours may be established if mutually agreed upon and approved in writing by the Contracting Officer (CO).

Changes to the normal hours of operation may only be made through written modification by the CO. Requests for permanent changes must be submitted to the CO for approval. Upon approval, written notice of any change must be posted to patrons at least two (2) weeks prior to implementation. Short-term changes can be approved by the facility POC.

The Contractor is required to maintain sufficient staffing during all scheduled operating hours to ensure efficient service and the ability to provide the food services required in this SOW. Temporary staffing shortages or internal business issues will not relieve the Contractor of the responsibility to maintain required operating hours except under extraordinary circumstances.

If the Contractor anticipates any interruption to scheduled services or a temporary closure, the Contractor must notify the CO and Contracting Officer’s Representative (COR) as soon as reasonably possible and coordinate any temporary modifications to service. Extended closures or suspension of operations may only occur with prior coordination and approval.

Though service is only required five (5) days per week, the Contractor may elect to provide food service outside normal operating hours, including weekends and Federal Holidays, at their discretion.

If the Contractor elects to provide service during these additional periods, the Contractor is required to post a schedule, to the maximum extent possible, at least one (1) week in advance. The schedule must include hours of operation and any limitations to normal services.

3. Food Service Requirements

The Contractor must provide a variety of quality food and beverage options for patrons.

Breakfast service is required to include a variety of items such as hot breakfast foods, pastries, fruits, and other common breakfast offerings during morning hours.

Lunch service is required to include a variety of items such as grill selections, hot and cold sandwiches, salads, soups, fruit, desserts, and beverages during lunch hours. Half-sized portions must also be offered when practical.

The menu must offer items that appeal to a wide range of patrons and should include healthy meal options and, to the maximum extent practicable, vegetarian selections.

Basic food service must include at least one (1) hot plate special prepared for each day of operation. These specials will be rotated regularly to provide a varied selection of meals.

Meals must be reasonably balanced and consistent with current Federal dietary guidance such as the USDA Dietary Guidelines for Americans.

Prices charged to patrons are required to be fair and reasonable and generally comparable to similar food service establishments in the surrounding community.

4. Beverages

The Contractor will have coffee, tea, and other beverages including, but not limited to soft drinks, juices, and bottled water available for purchase. Disposable cups, lids, and straws must be provided for hot and cold beverages.

At the Contractor’s discretion, espresso-based drinks may be offered. The cost of purchasing, leasing, operating, and maintaining any espresso equipment will be the sole responsibility of the Contractor.

5. Menus and Payment Methods

Easy-to-read menus with clearly listed prices are required to be prominently posted at the head of the serving line and at the cash register.

The Contractor must accept the following forms of payment cash, debit cards, and credit cards.

Additional electronic payment methods such as mobile payment systems may be accepted at the Contractor’s discretion.

6. Special Orders and Group Service

At the Contractor’s discretion, when pre-ordered at least forty-eight (48) hours in advance, or as otherwise coordinated, specialty items such as baked goods, desserts, appetizers, or catered trays may be offered for sale to groups of approximately fifteen (15) to thirty (30) individuals.

7. Food Safety and Sanitation

The Contractor must comply with all applicable Federal, State of Colorado, Boulder County, and local regulations regarding safe and sanitary handling, preparation, storage, and service of food.

All cafeteria areas must be maintained in a clean and hygienic condition at all times.

Failure to comply with applicable sanitary regulations may be cause for termination of the agreement in accordance with the applicable termination provisions.

The Contractor is required to permit inspections of cafeteria facilities by the FAA, local health authorities, and other authorized officials.

8. Waste Disposal

All flammable waste materials must be removed daily and will not be allowed to accumulate in any area.

Kitchen hoods must be kept free of grease buildup and filters must be kept clean to prevent potential fire hazards.

Used oils and greases will be collected and disposed of in accordance with applicable Federal, State, and local environmental regulations.

Under no circumstances is it acceptable for cooking oils, grease, or coffee grounds be disposed of through plumbing or sewage systems.

The Contractor is responsible for the proper handling and disposal of these materials and for arranging regular removal services at their own expense.

9. Cleaning Requirements

Daily Cleaning

Daily cleaning is required to include, but is not limited to kitchen areas, food preparation areas, service counters, floors, and storage areas within the cafeteria area. All areas must be left clean and sanitary at the end of each workday.

The dining area will be cleaned by the facility’s on-site janitorial staff.

Weekly Cleaning

Weekly cleaning is required to include, but is not limited to refrigeration equipment, range tops, grills, ovens, broilers, steamers, vent hoods, tile walls, and stainless-steel surfaces within the cafeteria area.

All floor drains must be maintained with water as required to prevent sewer gas from entering the kitchen area.

10. Restroom Maintenance

Two restrooms are located within the cafeteria area for use by the contractor only.

The Contractor is responsible for cleaning these restrooms and ensuring they remain stocked with necessary supplies including but not limited to soap, paper towels, and toilet paper. Restrooms must be maintained in a clean and sanitary condition at all times.

11. Outdoor Cooking

The Contractor may request permission in advance to conduct cookouts utilizing their own equipment to the CO and COR for approval. After approval has been received, a location will be coordinated with the facility POC and/or COR.

12. Vending Services (Optional)

Vending services are not a required component of this contract. The Contractor may elect to provide vending services as part of its cafeteria operations. If the Contractor elects to provide vending services, the Contractor must furnish, operate, maintain, and stock vending equipment in accordance with all applicable Federal, State, and local laws, regulations, and health requirements.

If the Contractor elects not to provide vending services, the FAA reserves the right to pursue vending services separately in accordance with applicable Federal requirements and any statutory obligations regarding the provision of vending services. The Contractor acknowledges that vending services may be provided at the facility under a separate agreement if they are not furnished under this contract.

If the Contractor elects to provide vending services, the Contractor must:

• Provide service at a frequency sufficient to ensure that no expired food or beverage products are available for purchase.

• Restock vending equipment as necessary to maintain product availability.

• Maintain vending equipment in a safe, sanitary, and fully operational condition to ensure food safety.

• Maintain equipment in accordance with the manufacturer's recommendations and in a manner that prevents condensate accumulation or damage to building materials.

All products, materials, and equipment used to provide vending services must be submitted to and approved by the FAA Contracting Officer's Representative (COR) prior to installation or use. All work performed must comply with applicable NFPA standards and all Federal, State, and local codes and regulations, regardless of whether specifically identified in this Statement of Work.

The Contractor must not perform any electrical work, including connecting, disconnecting, modifying, or otherwise altering existing electrical systems or receptacles, without prior approval from the FAA COR. Any electrical work must be coordinated in advance with the FAA COR or designated FAA representative before work begins.

Any installation, maintenance, or servicing activities that could affect facility operations or personnel, including noisy or dusty work, must be coordinated in advance with the FAA COR. Such activities must be planned and performed to minimize disruption to facility operations.

The Contractor is presumed to be knowledgeable in the specification, installation, operation, and maintenance of commercial vending equipment. The Contractor must provide recommendations regarding equipment selection and operational considerations prior to acceptance of any proposal involving vending services.

13. Outside Catering

The Contractor may operate and provide outside catering services utilizing FAA-owned cafeteria facilities and equipment provided such activities do not interfere with required on-site cafeteria operations.

The Contractor must prioritize service to Denver ARTCC personnel and visitors over any outside business interests.

Any outside catering business activities, including staffing, food purchases, and revenue, will be separate and distinct from this agreement. The FAA has no control over such external business operations and will not claim any portion of associated profits.

14. Government Furnished Equipment

Upon contract award, contractor to perform a walkthrough of the facility with the facility POC and compile a list of equipment, utensils, and serving wares located in the cafeteria area available for use. An example list is available in the attachments. The Contractor must maintain this equipment in clean and serviceable condition, promptly reporting any malfunction or damage to the COR.

The Contractor will not remove, alter, or modify Government-furnished equipment without prior approval.

15. Security and Facility Requirements

The Denver ARTCC is a mission-critical FAA facility. Contractor personnel are required to comply with all FAA security requirements, identification procedures, and facility access protocols.

The Contractor must ensure that all employees working at the facility conduct themselves in a professional manner consistent with Federal workplace standards.

16. Price Adjustments and Reasonableness

Food and beverage prices charged to patrons will remain fair, reasonable, and generally comparable to similar food service establishments in the surrounding community.

The Contractor is required to provide the COR with a current menu and price list prior to commencement of services. Price increases may be implemented with written notice to the COR at least fourteen (14) calendar days prior to implementation. Updated menus reflecting price changes must be posted prior to the effective date. The FAA reserves the right to review pricing to ensure it remains reasonable and consistent with local market conditions.

17. Other Considerations

• If a site survey is required, it is to be performed by a representative of the contracting company at no additional cost to the FAA.

• All applicable national, state, and local codes must apply.

• At a minimum, OSHA safety requirements must govern all activities.

• Only FAA personnel are allowed to operate any circuit breakers, switches, valves, etc.

Coordination must be done through the COR or another designated FAA representative.

• FAA representative must be notified of personnel to be on site 24 hours prior to arrival and any person entering site is subject to a security background check. Emergency maintenance needs will be handled on a case-by-case basis.

• Real ID requirements are enforced by security personnel for facility site entry.

• Any work performed without FAA representation is subject to removal and/or inspection at the cost of Contractor.

• Only the CO is authorized to alter the scope of this project. Unauthorized work will not be accepted.

• Electrical power is available at the work site.

• Unbadged Contractor personnel must be escorted at all times

18. Protecting Government Property

The Contractor must take all precautions necessary to protect the existing facilities, equipment, buildings, vegetation, etc., during execution of this contract. Any areas damaged by the Contractor must be repaired or replaced by the Contractor at no additional cost. Repairs must be approved by the Site Representative in advance and must match the original finish. The Contractor must provide all temporary covers, enclosures, barricades, etc., required to protect the existing facilities.

19. Termination of Services

Either party may terminate this contract without cause by giving the other party written notice of its intention to do so. Other than a termination by the government in the interests of the National Defense, any such notice of termination will be given at least ninety (90) days in advance of the effective date of termination.

The CO may provide written notice to the Contractor to terminate this contract in whole or in part, for default upon the happening of any of the following events:

1) Filing by, or the final adjudication against, the Contractor of any petition in bankruptcy, or the making of any transfer or assignment for the benefit of creditors, which transfer or assignment has not been authorized previously by the Government.

2) The abandonment of the vending machine or discontinuance thereof. Should this occur, the Government will not be responsible for the protection of the Contractor's merchandise, fixtures, supplies or equipment, and may remove them from the premises for storage or disposal.

3) The failure of the Contractor to perform or observe any of the terms, covenants or conditions of the contract, after the expiration of any period of warning or notice given by the CO to the Contractor concerning such failure.

The Government’s termination of this contract for default will be deemed to be a decision of the CO as to a dispute concerning a question of fact within the meaning of the clause of this contract entitled "Disputes".

If after notice of termination for default of this contract under this Clause, it is determined for any reason that the Contractor was not at fault under this Clause, or that the default was excusable under this clause, the termination will be deemed to have been properly affected pursuant to paragraph a. of this Clause.

20. Acknowledgement

The FAA makes no official claims or guarantees as to sales or revenue. The operation of the Contractor’s business on FAA property and utilizing FAA equipment is at the Contractor’s own risk.

The FAA is not liable for any damages to property or persons nor is it liable for damaged or lost stock, personal property, or business revenue (on-site or off-site).

Item Brand Dimensions Volume Quantity Qty.

Actual/Estim Plastic Container Lids Member's Mark 2oz 2000 E Paper Cups, Hot Choice 12oz 550 A Paper Cup Lids, Hot Choice 10/12/16/20oz 780 E Plastic Cup, Cold Berry 16oz 550 A Serving Trays Cambro 13.5" X 10.5" 17 A Serving Trays SiLite 14" X 16" 36 A Serving Trays SiLite 12" X 16" 5 A Plates, China, NR-8 Kingsmen White 9" Ultima Cream White Narrow Rim Round Stoneware Plate World Tableware 9" 24 A Plates, China, NR-8 Kingsmen White 9" Ultima Cream White Narrow Rim Round Stoneware Plate World Tableware 9" 17 A Plates, China, NR-16 Kingsmen White 10.5" Ultima Cream White Narrow Rim Round Stoneware Plate World Tableware 10.5" 46 A Plates, China, NR Kingsmen White 6" Ultima Cream White Narrow Rim Round Stoneware Plate World Tableware 6" 26 A Soup Cups, China Rolled Edge Brandware World Tableware 7oz 25 A Soup Bowl, China Rolled Edge Brandware, Wide Rim World Tableware 9" X 2" 13oz 14 A Soup Bowl, China Rolled Edge Ventura ` 5" X 2.5" 3 A Plates Cambro 10CWNR133 Camwear 10" Beige Narrow Rim Polycarbonate Narrow Rim Cambro 10" 9 A Plates Cambro 725CWNR133 Camwear 7 1/4" Beige Polycarbonate Narrow Rim Plate Cambro 7.25" 7 A Salad Bowl, Cambro SB80174 Birch Budget Salad Bowl 31.2 Cambro 8" 31oz 1 A Bouillon Bowl, Cambro 35CW133 Camwear 8.4 oz. Beige Polycarbonate Bouillon Bowl Cambro 4" 8oz 1 A Nappie Bowl, Cambro 50CW133 Camwear 15.3 oz. Beige Polycarbonate Nappie Bowl Cambro 5.25" 15oz 2 A Sheet Pan Choice 18" X 26" 13 A Sheet Pan, Peforated Choice 18" X 26" 3 A Sheet Pan Choice 13" X 18" 7 A Cooling Rack, Footing Choice 16" X 24" 2 A Steam Table Pan, Bottom Perforated Choice 21" X 13" X 2.5" 1 A

Some of the items listed below may or may not be available.

Steam Table Pan, Bottom Perforated Choice 21" X 13" X 4" 1 A Steam Table Pan, Fully Perforated Choice 21" X 13" X 4" 1 A Steam Table Pan, Full Choice 21" X 13" 2.5" 12 A Steam Table Pan, Full Choice 21" X 13" X 4" 7 A Steam Table Pan, Full Choice 21" X 13" X 6" 3 A Steam Table Pan, Full Choice 22" X 14" X 4" 1 A Steam Table Pan, Full Choice 20.75" X 12.75" X 6.5" 1 A Steam Table Pan, Full Choice 21" X 13" X 6" 1 A Steam Table Pan, Half Choice 2.5" 3 A Steam Table Pan, Half Choice 4" 2 A Steam Table Pan, Half Choice 6" 2 A Steam Table Pan, 1/3 Sized Choice 6" 4 A Steam Table Pan, 1/3 Sized Choice 4" 15 A Steam Table Pan, 1/3 Sized Choice 3" 3 A Steam Table Pan, 1/6 Sized Choice 3" 6 A Steam Table Pan, 1/6 Sized Choice 4" 9 A Steam Table Pan, 1/6 Sized Choice 6" 9 A Steam Table Pan, 1/4 Sized Choice 3" 6 A Steam Table Pan, 1/4 Sized Choice 4" 5 A Steam Table Pan, 1/9 Sized Choice 4" 5 A Colander w/Handles Choice 16" 16qt 1 A Strainer, Double Mesh Tablecraft 8" 1 A Strainer, Double Mesh Tablecraft 10" 1 A Strainer, China Cap, Course Choice 12" 1 A Storage Container, Polypropylene, w/Lid Cambro 12" X 18" X 6" 1 A Plastic Food Container Cambro 12" X 18" X 6" 3.5gal 5 A Plastic Food Container w/Lid Full size Cambro 21" X 13" X 3" 8.7qt 1 A Plastic Food Container w/Slotted lid Half size Cambro 3.58qt 1 A Plastic Food Container Lid Full Size Cambro 2 A Sauce Pan w/Black Silicone Handle w/Black Handled Lid Vollrath 8" 5qt 2 A Sauce Pan w/Lid Vollrath 2.75qt 2 A Serving Pan Lids 1/2 Sized-Slotted Choice 10.5" X 13" 8 A Serving Pan Lids 1/3 Sized-Slotted Choice 7" X 13" 8 A Serving Pan Lids 1/3 Sized Choice 7" X 13" 1 A

Serving Pan Lids 1/4 Sized Slotted Choice 7" X 10" 3 A Serving Pan Lids 1/6 Sized Choice 6" X 7" 13 A Mixing Bowl Choice 11.125 X 4" 5qt 1 A Mixing Bowl Choice 13" X 5" 8qt 2 A Mixing Bowl Choice 15" X 6" 12qt 1 A Mixing Bowl Choice 16"X 6" 13qt 1 A Storage Container, Round, Polypropylene Cambro 12qt 1 A Storage Container, Round, Polypropylene Lids Cambro 12qt 5 A Storage Container, Roung, Polypropylene Cambro 4qt 4 A Storage Container, Round, Polypropylene Cambro 2qt 2 A Storage Container, Round, Polypropylene Lid Cambro 7" 3 A Serving Pans, Polycarbonate, 1/6 Sized Various 1.6qt 16 A Serving Pans, Polycarbonate, 1/6 Sized Various 2.5 4 A Serving Pans, Polycarbonate, 1/6 Sized Lids Various 3 A Serving Pans, Polycarbonate, 1/9 Sized Update .9qt 6 A Storage Container, Polycarbonate, Square Cambro 2qt 1 A Storage Container, Polycarbonate, Square Cambro 4qt 3 A Storage Container, Polycarbonate, Square Cambro 6qt 2 A Storage Container, Polycarbonate, Square Cambro 8qt 2 A Storage Container, Polypropylene, Square Lid Cambro 7" 4 A Storage Container, Polypropylene, Square Lid Cambro 9" 2 A Storage Container, Polypropylene, Square Lid Cambro 11" 2 A Brazier, Aluminum Vollrath 19" X 5" 24qt 1 A Brazier, Aluminum w/Lid Vollrath 16" X 6" 20qt 1 A Brazier, Aluminum w/Lid Vollrath 14" X 6" 15qt 1 A Stock Pot, Aluminum w/Lid Vollrath 14" X 15" 40qt 1 A Stock Pot, Aluminum Vollrath 10" X 12" 16qt 1 A Stock Pot, Aluminum w/Lid Vollrath 12" X 12" 20qt 1 A Stock Pot, Aluminum Vollrath 13.5" X 11" 24qt 1 A Roasting Pan, w/Handles 18" X 26" X 3.5" 13qt 2 A Coffee Carafe Bunn 3.0L 1 A Coffee Grinder Cuisinart 18cup 1 A Blender NuBlend 5cup 1 A Food Processor, Misc Parts Cuisinart 11cup 1 A

Food Processor, Misc Parts Dito unk 1 A Scale, Stainless Steel Taylor 32oz 1 A Fry Pan with Black Silicone Handle, Aluminum Non-Stick Carlisle 8" 15 A Fry Pan, Aluminum Non-Stick Carlisle 8" 4 A Fry Pan with Black Silicone Handle, Aluminum Non-Stick Carlisle 10" 1 A Fry Pan with Blue Silicone Handle, Aluminum Non-Stick Carlisle 14" 2 A Meat Slicer, Electric 1 A French Fry Cutter, 3/8" Wall or Table Mount Choice 3/8" 1 A Basting Cover, Dome Style Carlisle 10" 2 A Steak/Burger Weight Plus 8" 2 A Egg Ring w/Lid Choice 4" 2 A Cheese Grater, Manual, Box Style Choice 1 A Butter Spreader Nemco 1 A Condiment Dispenser, 3 Pump Choice 7.5qt 1 A Turner, Wood Handled, Black Wood Handled 6" 2 A Turner, Wood Handled, 1 Long Handle, 1 Regular Handle Choice 8" 2 A Fryer Baskets Choice 4 A Spoon, Basting, Bakelite Handle Choice 5 A Spoon, Slotted Basting, Bakelite Handle Choice 4 A Spoon, Basting, Large Choice 2 A Spoon, Slotted Basting, Large Choice 3 A Spoon, Slotted Basting, Medium Choice 3 A Ladle, Small Choice 2oz 5 A Ladle, Medium Choice 6oz 3 A Ladle, Large Choice 8oz 3 A Knife Rack, Black, Magnetic Choice 1 A Knives, Steak and Bread Unk Various 4 A Knives, Chef, 2 White Handle, Choice 7" 2 A Knives, Chef, 2 White Handle, 1 Black Choice 8" 3 A Knives, Chef, 2 White Handle, 1 Black Choice 10" 3 A Knife Sharpener, Electric Edgecraft 1 A Spoons, Teaspoons Windsor 93/58 A Forks, Dinner Winco 58/46 A Knives, Dinner Winco 37 A

Cutting Board, Green Choice 24" X 18" 1 A Cutting Board, Red Choice 24" X 18" 1 A Cutting Board, While Choice 24" X 18" 1 A Food Baskets, Plastic Tablecraft Various 12 A Soup Spoons Winco 62/12 A Table Spoons Unk 10 A Tongs, Metal 12" 2 A Tongs, Metal 10" 3 A Whisk, Metal 12,14,16,20" 4 A Knife Sharpener, Manual 1 A Utensil Holder/Organizer, w/2 Extra Tall Non Peforated Stainless Steel Untensil Holders Unk 11 Slots 1

ATTTACHMENT D

F= FAA Owned; TL = Owned by Daniel DelGuercio

EQUIPMENT MAKE CONDITION

F Stainless steel cashier stand flat table Duke GOOD F Stainless steel steam table w/ two 6’’ deep water jacket pans & four 4’’ deep water jacket pans Duke GOOD F Grill Duke GOOD F Deep fat fryer w/two baskets Cecilware NEW 2012 F Refrigeration unit below grill & deep fryer Duke GOOD F Foot-operatred employee was sink GOOD F Silverware unit w/eleven circular holders Duke GOOD F Stainless steel tray & silverware table Duke GOOD F Stainless steel double door refrigerator – 48 cu ft Glenco-Star GOOD F Sandwich preparation refrigeration unit TRUE GOOD F Ice maker Manitowoc GOOD F Four slice toaster Toastmaster GOOD F Char broiler grill Star GOOD F Three rack pile refrigeration unit TRUE GOOD F 24’’D X 36’’W X 75’’H storage rack (2 units) x GOOD F 24’’D X 48’’W X 75’’H storage rack (1 unit) x GOOD F 24’’D X 60’’W X 75’’H storage rack (1 unit) x GOOD F 18’’D X 36’’W X 75’’H storage rack (2 units) x GOOD F Dishwasher unit Jackson GOOD F 84’’ X 30’’ stainless steel table w/upper rack X GOOD F 84’’ X 30’’ / 36’’ X 30’’ L-shaped stainless steel table/sink X GOOD F 116’’ X 30’’ stainless steel soiled dish table X GOOD

F Electric sink disposal Power

Transmission FAIR F Plastic dishwashing racks (6) X FAIR F Metal desk & chair X FAIR F Electric meat slicer General GOOD F Electric mixer w/two wire beaters, two aluminum beaters, & two stainless steel bowls Blakeslee GOOD F Combi-Mate steamer unit Cleveland GOOD F 93’’ X 27’’ stainless steel table w/ double sink & Power Transmission disposal X GOOD F 94’’ X 24’’ stainless steel work table w/two drawers X GOOD F 72’’ X 24’’ stainless steel work table w/two drawers X GOOD F 42’’ X 24’’ stainless steel double sink w/Power Transmission disposal X GOOD F 96’’ X 30’’ stainless steel table w/sink & one drawer X GOOD F 120’’ X 30’’ stainless teel table w/sink & Insinkerator disposal X 5/2012 NEW F 72’’ X 30’’ stainless steel table w/two drawers X GOOD F 72’’ X 30’’ stainless steel wood top table w/three drawers & two compartments X FAIR F 72’’ X 30’’ stainless steel table w/butcher block top X FAIR

F Table top deep fryer

X

NEW 11/2011

F 21’’ ceiling-mounted circulation fans (2 units) X GOOD F Six-burner gas stove w/two ovens Wolf GOOD F Dito-Dean Food Preparation unit Multi- Green GOOD F 18’’D X 48’’S X 75’’ H storage shelves (4 units) X GOOD F 24’’D X 36’’S X 75’’ H storage shelves (2 units) X GOOD F 18’’D X 36’’S X 75’’ H storage shelves (3 units) X GOOD F 12’’D X 60’’S X 75’’ H storage shelves (1 units) X GOOD F 12’’D X 36’’S X 75’’ H storage shelves (1 units) X GOOD F Upright refrigeration display unit/glass door X GOOD F Knives, forks, & spoons X NEW 5/2012 F Serving plates & soup bowls X NEW 5/2012 F Electronic Cash Register - Black SHARP NEW 5/2012

ITEMS belonging to Daniel DelGuercio (Owner of THE LANDING). X GOOD TL 1 White Microwave X GOOD TL 1 Waffle iron X GOOD

Some of the items listed below may or may not be available.

TL 1 Radio X GOOD TL 1 Food Processor X GOOD TL 3 Casserole White Pans X GOOD TL 3 Flat Pot Lids (three total). X GOOD TL 1 Small double boiler pot X GOOD TL 1 Mini Metal Strainer X GOOD TL 1 French Fri Maker (Black Plastic) X GOOD

Agreement between FAA and Vendor Name for Operation of the Cafeteria and Vending Machine Service at the Denver ARTCC in Longmont, Colorado

1. GENERAL

In consideration of the mutual promises and covenants set out herein by and between the Federal Aviation Administration, its successors and assigns hereinafter, called “Government”, and Vendor Name, its successors and assigns, hereinafter called “Operator,” it is agreed that:

a. Scope of Operation - The Operator shall establish and operate the cafeteria facilities and vending machine services at the Federal Aviation Administration (FAA) Denver ARTCC, 2211 17th Ave, Longmont, CO 80501 for the purpose of selling foods and non-alcoholic beverages per this agreement and the Statement of Work located in Attachment B. The Contracting Officer does retain the right to bar the sale of some items. The employees and visitors are onsite Monday through Friday from 6:30am to 3:00pm. The Government does not guarantee the number of employees working in the area nor does it express or imply the percentage of employees who will patronize the food service operations. The Operator shall have the use of rooms designated for the cafeteria.

b. Period of Performance (POP) - This contract shall have the following Period of Performance: December 1, 2026 – November 30, 2031.

c. Sale Prices. Current sale prices for individual items shall be prominently displayed in the food serving line area. No price increases will be made without one month’s prior written notice to the Contracting Officer and their approval.

d. Quality of Food and Service - All food offered for sale shall meet the recommendations and standards of the FDA. The Contractor shall serve tasty, appetizing food that is attractive in appearance, fresh, and quality food under clean and sanitary conditions. Only quality foods, such as grade A poultry, fresh island fish, U.S.

choice grades of beef, U.S. no. 1 grade pork, grade A or fancy vegetables and fruits, and grade A canned goods may be used. All foods served shall be wholesome and free from spoilage and decay. Uncooked items, such as fresh fruits, shall be clean, fresh, unspoiled, and free from blemishes. No form of palm oil, coconut oil, animal fat lard, or monosodium glutamate (MSG) will be utilized, unless it is clearly stated in detail on the menu.

Salads and sandwiches shall be made fresh every day, and for those that are prepared/packaged for distribution and sale are appropriately marked on the packaging with the date/time indicating when the item was made. The Contractor will prepare all food to be served under this contract within the building made available to them with the exception of pies, pastries, breads, and rolls.

e. Payment to the Government - The Operator is not required to pay rent for the use of the space provided by the Government upon commencement of service.

f. Government Use of Premises - It is not intended that the Operator reimburse the Government for use of the dining area. The purpose of this provision is to insure complete Government control over the dining area and to permit use of dining tables and facilities by the Government personnel who bring their own lunch.

g. Subsidization - The Government will not subsidize the Contractor to cover any loss of revenue or profit.

2. DEFINITIONS.

a. The term "Secretary" means the Secretary of Transportation and the term "head of the agency" means the Administrator of the Federal Aviation Administration. The term "his duly authorized representative" means any person or persons or board (other than the Contracting Officer) authorized to act for the head of the agency or the Secretary.

b. The term "Contracting Officer" (CO) means the person executing this contract on behalf of the Government, and any other officer or civilian employee who is a properly designated Contracting Officer;

and the term includes, except as otherwise provided in this contract, the authorized representative of a Contracting Officer acting within the limits of his written authority.

c. The words "Contractor” and "Operator" will be considered to be synonymous, as are the words "contract” and "agreement."

d. "Operating Facilities" means furniture, furnishings, special lighting fixtures, draperies, decorations, decorating or other special finishing work, signs, appliances, and trade fixtures, etc., furnished and installed or used by the Operator in its operations at the facility.

e. The term “Contracting Officer’s Representative” (COR) means the authorized representative of the CO acting within the limits of his/her authority. This designation shall be made in writing. The Contracting Officer’s Technical Representative may also be referred to as COR.

f. "Gross Receipts" means the total amount received, realized by, or accruing to the Operator from all sales for cash or credit of services, materials, or other merchandise made pursuant to the privileges authorized by this contract rendered at or from the determination of the amount due the Operator for each transaction, whether for cash or credit, and not at the time of billing or payment, unless otherwise specifically stated in this contract; provided, however, that any taxes imposed by law which are separately stated and paid by the customer, and directly payable to the taxing authority by the Operator, will be excluded from gross receipts.

3. ASSIGNMENT

No sublease, transfer, subcontract, or assignment of any part hereof or interest herein, directly or indirectly, voluntarily or involuntarily, will be made by the Operator of this contract, unless such sublease, transfer, subcontract or assignment is first approved in writing by the Contracting Officer and is subject to whatever limitations the Government may wish to apply; provided, however, that the Operator may, if specified elsewhere in this contract, install or use equipment or other operating facilities which are owned by others and leased to the Operator for its use under this contract.

4. GOVERNMENT-OPERATOR RELATIONSHIP

Nothing in this contract will be construed as in any way creating or establishing a partnership relationship between the parties hereto or as constituting the Operator as an agent or representative of the Government for any purpose or in any manner whatsoever.

5. FEDERAL, STATE, AND LOCAL LAW

The Operator will, at its own cost and expense: (a) comply with all Federal, State and local laws, including but not limited to county and local ordinances, rules or regulations now or hereafter in force, which are applicable to the operation of its cafeteria facility; (b) obtain and pay for all necessary licenses and permits;

(c) pay all fees and charges assessed under Federal, State, and local law insofar as they are applicable to its cafeteria facility.

6. TERMINATION

a. Either party may terminate this contract without cause by giving the other party written notice of its intention to do so. Other than a termination by the government in the interests of the National Defense, any such notice of termination will be given at least ninety (90) days in advance of the effective date of termination.

b. The Contracting Officer may, by written notice to the Operator, terminate this contract in whole or in part, for default upon the happening of any of the following events:

(1) Filing by, or the final adjudication against, the Operator of any petition in bankruptcy, or the making of any transfer or assignment for the benefit of creditors, which transfer or assignment has not been authorized previously by the Government.

(2) The abandonment of the cafeteria facility or discontinuance thereof Should this occur, the Government will not be responsible for the protection of the Operator's merchandise, fixtures, supplies or equipment, and may remove same from the premises for storage or disposal.

(3) The failure of the Operator to perform or observe any of the terms, covenants or conditions of the contract, after the expiration of any period of warning or notice given by the Contracting Officer to the operator concerning such failure.

c. The Government' s termination of this contract for default will be deemed to be a decision of the Contracting Officer as to a dispute concerning a question of fact within the meaning of the clause of this contract entitled "Disputes."

d. If after notice of termination for default of this contract under this Clause, it is determined for any reason that the Operator was not at fault under this Clause, or that the default was excusable under this clause, the termination will be deemed to have been properly effected pursuant to paragraph a. of this Clause.

7. WAIVER OF PERFORMANCE

The failure of the Government to insist in any one or more instances upon a strict performance by the Operator of any of the terms of this contract will not be construed as a waiver or relinquishment thereof for the future, but rather, said terms will continue and remain in full force and effect. No waiver by the Government of any terms hereof will be deemed to have been made in any instance unless specifically expressed in writing as an amendment to this contract.

8. WORK STOPPAGE OR STRIKE

Except as a result of damage to or destruction of the premises by fire or other casualty, in the event operation of the Operator is curtailed, interrupted, or otherwise handicapped in whole or in part for any reason, including but not limited to strikes and labor disputes, such conditions will not relieve the Operator of its obligation to pay the revenue specified in this contract nor to pay for utilities consumed under such conditions, unless and except as otherwise specifically provided for elsewhere in this contract.

9. FAIR LABOR STANDARDS ACT

(Public Law 93A259, enacted April 8,1974, amends the Fair Labor Standards Act of 1937, as amended (29 U.S.C. 201 et seq.)) The administration and enforcement of this Act are the responsibility of the U. S.

Department of Labor. Any questions as to the requirements of the Act or its applicability to the work required by this contract should be addressed to the Administrator, Wage and Hour Division, U. S.

Department of Labor, Washington, DC. 20210 or to a Labor Department Regional Office.

Employee Wages. All employee must be paid at an hourly rate not lower than those specified under the Department of Labor’s most current wage and hour determination.

10. PERSONNEL AND SECURITY

a. The Operator and each of his employee engaged in work under this contract will execute and submit to the Federal Aviation Administration a Standard Form FDA258, (3 copies), and Standard Form 86, (1 copy). The executed forms will be furnished to the Contracting Officer's Representative (COR) not later than the first day Operator’s employees report to the facility to perform services under this contract. Personnel of the Operator will not be allowed to perform services under this contract until the Contracting Officer has received the appropriate forms. The necessary forms will be furnished to the Operator by the COR.

b. Personnel of the Operator who have previously submitted Standard Forms 86 and FDA258 for work under other Federal Aviation Administration contracts need not submit new forms if they have been continuously employed at the same FAA facility since the original submission of the forms. Each employee of the Operator will be a citizen of the United States of America or an alien who has been lawfully admitted for permanent residence, as evidenced by an Alien Registration Receipt Card, Form 1-151, or other evidence from the Immigration and Naturalization service that employment will not affect immigration status.

c. The contractor shall employ sufficient and suitable personnel, secure and maintain insurance, and observe other contract requirements, as more specifically set forth hereinafter. Except as otherwise stated herein, they shall pay each and every fee, cost, or other charge incident to, or resulting from, operation under the contract. All employees shall be clean, sober, conscientious, neat, and courteous. The operator must at all times provide an adequate staff of food service employees to perform varied and essential duties inherent to a successful food service operation. Except as otherwise provided in their contract, staffing shall be provided as submitted in the proposal and any changes are subject to approval of the CO.

(1) Unless the operator, as an individual, serves as a full-time manager, they shall employ a full-time, on-site manager who possesses the necessary qualifications and authority to supervise the establishment effectively.

The on-site manager shall have previously had a minimum of two years of consecutive employment in a position with comparable responsibilities. No one other than the person approved by the CO shall be assigned to manage the facility. These provisions also apply to any replacement of the manager.

(2) The operator’s manager shall be delegated the authority essential to the day-to-day effective operations of the cafeteria for personnel supervision, training, sanitation, etc. The operator’s manager shall be replaced on thirty (30) days’ notice upon request of the CO if it is determined there are operational deficiencies resulting from inferior management.

(3) Unless the operator, as an individual, serves as a full-time manager, a representative of the operator, other than the above, shall visit the facility monthly for general supervisory purposes at times agreed upon by the COR and the Contractor. Upon 48 hours advance notice from the COR, a representative of executive status shall visit the facility to adjust matters requiring attention.

(4) The operator shall provide experienced relief personnel to substitute for the regular employees when they are absent so a high quality food service operations will be maintained at all times.

(5) The operator shall require its employees to wear a uniform and badge by which they may be known and distinguished as the employees of said Contractor. Uniforms and shoes shall be clean, proper, and neat.

Hairnets, headbands, or caps must be used by the employees engaged in the preparation and serving of food, to keep hair away from food and food contract surfaces. Employees shall have adequate changes of uniforms to assure cleanliness.

(6) The operator shall require its employees to observe a strict impartiality as to quantities and services and in all circumstances to exercise courtesy and consideration in dealing with patrons.

(7) The operator shall require its employees to comply with such instructions pertaining to conduct and building regulations as are in effect for the control of persons in the building as may be issued for the purpose by Government representatives.

(8) All articles found by the operator, its agents or employees, or found by patrons and given to the operator, shall be turned in to the SOC as lost-and-found items.

(9) The CO shall have final authority to remove any employee who is considered incompetent, careless, insubordinate, unsuitable, or otherwise objectionable, or whose continued employment is considered contrary to public interest. Employees of the operator shall not smoke nor carry lighted cigarettes or tobacco products in the food preparation or serving area.

(10) The operator shall employ sufficient personnel to maintain sanitary conditions and provide satisfactory service. Serving utensils will be used by the Operator's employees to keep direct handling of food to a minimum.

(11) Food handlers shall not be permitted to operate the cash register or handle money nor shall any person operating the cash register or handling money be permitted to handle food unless all sanitary requirements are met, including but not limited to the use of gloves during food preparation and/or washing hands in between handling either food and/or money.

(12) The Operator will schedule an employee-training program that will continue for the duration of this contract and any extensions thereof to insure that its employees perform their jobs with highest standards of efficiency and sanitation

(13) All articles found by the Operator, its agents or employees, or by patrons and given to the Operator, will be turned in to the Government as lost-and-found items.

(14) Violations of the foregoing responsibilities may result in termination of the contract.

11. FACILITY RULES AND REGULATIONS

a. The Operator will observe and obey all rules, regulations, and implementations thereof promulgated as authorized by law for the care, operation, maintenance, and protection of the facility, which rules, regulations, and implementations thereof would be applicable and valid irrespective of this paragraph.

Failure of the Operator, any of those persons under its control, or its subcontractors to observe such rules, regulations, or implementations will, in addition to assessment of any other penalty provided by law, be cause for termination of this contract for default. The Operator shall have the responsibility of ensuring that he/she, any subcontractors, and/or any persons under their control shall obey and abide by all rules, regulations, and/or any implementations thereof declared as authorized by law for the care, operation, maintenance, and/or protection of the facility.

b. Operator and/or their employees shall park only in areas designated by the COR and/or SOW.

c. All food service employees will wear FAA-supplied badges, above the waist, on the front of the body, and on the outermost clothing at all times.

12. RESTRICTIONS

a. Unless specifically authorized in writing by the Contracting Officer, the Operator will not remove any Government-owned equipment from premises or advertise the concession operations in any manner.

b. Since the facilities to be provided hereunder are for the benefit and convenience of Federal employees, patronage from other sources that interfere with such purposes may be limited or prohibited by the Government at is sole discretion.

13. PROMOTION

The Operator agrees to use its best efforts in every proper manner to maintain and develop the business conducted by it under this contract, to increase same, and not to divert, cause, or allow any business to be diverted from the facility.

14. SANITATION

a. All food service operations under this contract shall be conducted in conformance with the requirements for a Grade A food establishment, as set forth in Publication 934 of the U.S. Public Health Service (or revision thereof), or in conformance with local requirements for a top grade establishment, if the latter should be more stringent, provided however, that the Operator shall not be responsible for any structural deficiencies in the facility, which are the responsibility of the Government.

b. Employees suspected or found to have a communicable disease shall be removed from duty immediately.

c. The food handlers shall wear plastic gloves and hair nets/hats to cover hair on the head while serving and/or preparing food.

15. INSPECTIONS

a. Health. The facility operated under the contract may be inspected periodically by the Contracting Officer, representatives of local health departments, or the Regional Flight Surgeon. After each inspection, the Operator will be advised of any unsatisfactory conditions for which he is responsible. Deficiencies reported will be corrected promptly by the Operator.

b. Fire Prevention - Periodic inspections will be performed by a FAA-appointed fire inspector and any unsafe conditions found by such officials will be immediately corrected by the Operator.

c. Industrial Safety - Periodic inspections will be performed by an FAA-appointed Safety Officer and any unsafe conditions found by such officials will be immediately corrected by the operator

d. Post-Contract…