Atch 01 - NAF Concessionaire Bowling Snack Bar PWS and Equipment List.pdf

Attachment 1 – Performance Work Statement

VOGELWEH BOWLING CENTER SNACK BAR

NOTE: THIS REQUIREMENT WILL BE AWARDED UNDER ‘BEST VALUE’

PROCEDURES. THE PARAGRAPHS BELOW REPRESENT THE NAFI’s MINIMUM

NEEDS. HOWEVER, OFFERORS ARE ENCOURAGED TO SUBMIT PROPOSALS THAT

ACHIEVE THE NAFI’S NEEDS AND PROVIDE FOR INNOVATIONS TO CUSTOMER

SERVICE THAT ENHANCE CUSTOMER SATISFACTION OR EXPERIENCE.

1.0 In exchange of the right to operate an American Style Snack Bar with Alcohol sales, in the

Vogelweh Bowling Center, bldg. 2060, Kaiserslautern-Vogelweh. The concessionaire understands and agrees to the following:

1.1 Food Operation - The Concessionaire shall operate at a minimum, American Style snack bar/diner foods applicable to both adults and children with a menu of Traditional American cuisine consisting of burgers, fries, chicken tenders, pizza, wraps and vegetarian options with a variety of beers, alcoholic and non-alcoholic beverages. The food menu can include other food items comprising of international cuisines to include entrees, sides, soups, salads, finger foods, fruits, and desserts all to be made available for in-house service or carry-out. Food and beverage menus offered shall be reviewed and coordinated by the NAFI management and approved by the

Contracting Officer before implementing.

1.2 Concessionaire shall operate the concession at a minimum during bowling operating hours.

Current hours are from 1100 to 1900 Monday through Thursday, 1100 to 2100

Friday/Saturday and closed on Sundays. Hours may be extended with the coordination of the

NAFI Manager. The Concessionaire shall operate the concession daily, 52 weeks throughout the calendar year. The Concessionaire may occasionally request limited hours of operation or closure for specific such as Christmas 24/25 December and New Years Day 1 January, but this shall be approved by the NAFI Manager at least 30 days in advance of the specific date. If permanent business hours and days of operation need to be changed to meet the needs of the customers, the

Concessionaire is required to submit a written request for changing operating hours to the NAFI manager for coordination. The Contracting Officer has final approval to change operating hours.

No change may take place without written authorization from the Contracting Officer. Menu items shall be priced by the Concessionaire, reviewed by the NAFI and approved by the

Contracting Officer. The Concessionaire shall print menus with $ prices that are available to customers. The Concessionaire shall submit any requests for proposed additions, deletions, or changes to the original menu and price list to the NAFI manager for coordination. The

Contracting Officer’s written approval is required prior to change. If a change to either prices or hours of operation is granted, the concessionaire shall post the change in a conspicuous place for a minimum of 15 calendar days PRIOR to implementing such change.

1.3 Any products stored by the NAFI on behalf of the concession are not covered by the NAFI insurance. Refrigerated and dry storage areas are located on premise and are authorized for use by the contractor at the contractor’s sole liability. The Concessionaire is required to provide insurance to cover the replacement value for all NAFI assets under this contract and furnish proof of such to the Contracting Officer within 10 calendar days after award notification, see paragraph

3j of this contract.

1.4 The Concessionaire may only purchase from authorized and approved sources, at his/her expense. The Concessionaire will NOT obligate, collateralize, or contract the use of, any portion of the NAFI premises, equipment, or furnishings. Any Concessionaire 3rd party, sub-vendor agreement for equipment or services, must be reviewed and approved by the Contracting

Officer, and cannot attach itself to any term or condition of this agreement.

1.5 The Concessionaire shall ensure that all alcoholic beverages served by the bottle are labeled with the US government-warning label. In addition, the concessionaire shall have a warning label at the cash register/bar if served by the glass. The Concessionaire shall ensure all members of their staff are trained in responsible serving and selling of alcoholic beverages as stated in DRAM

Shop procedures, attachment 2 and by local laws. The NAFI will provide this briefing at no cost to the Concessionaire. The concessionaire shall hold the NAFI harmless for any incident from the sale or dispensing of alcoholic beverages under their control, or as the result of their employee.

1.6 The NAFI will provide at no additional cost to the Concessionaire:

1.6.1 Space for the operation of this concession. Space/size is approximate; overall snack bar and dining area ~126 m².

Dining area: 89 m²

Front line:25 m²

Upright cold storage/resale area: 9 m²

Dry storage: 36 m²

Prep/wash area: 39 m²

Walk-in refrigerator (in kitchen): 9 m²

Walk-in freezer (in kitchen): 8 m²

1.6.2 Electricity, water, drainage, heat, and one (1) Kitchen Hood cleaning per month. Additional required cleanings will be at Concessionaires expense and will be a fee to the Concessionaire at reconciliation.

1.6.3 Access to dumpsters to dispose of trash produced by the concession.

1.6.4 Concessionaire is not required to take checks but if checks are accepted a current dishonored check listing for check cashing use will be provided. The Concessionaire is responsible for payment to the NAFI for any dishonored check accepted by the Concessionaire from individuals on the dishonored checklist.

1.6.5 The NAFI may provide installed kitchen equipment and furnishings to operate the concession. The kitchen equipment provided by the NAFI at the beginning of the contract will be in working condition (see attachment 1, equipment list). The concessionaire shall be responsible for repair/maintenance of all NAFI equipment and furnishings signed over after initial inventory.

The concessionaire will not be responsible for normal wear and tear of these items but shall be responsible for their replacement if damaged due to negligence. Both NAFI and Concessionaire prior to the first performance date will take a physical inventory. Additionally, periodic inventories may be taken by the NAFI when required as part of a requirement for compliance with an Air Force Regulation. The Concessionaire shall be present during this inventory. The

Concessionaire shall be responsible to maintain furnishings and finishes in excellent condition, keeping all furniture, wall coverings, window treatments and decorations in good repair. The concessionaire shall ensure any warranties of NAFI provided equipment and supplies of are maintained, that only certified technicians are used for any repairs and that the manufactures recommended maintenance plan is followed.

1.7 Concessionaire shall provide all electrical equipment and supplies required for operation of this concession beyond that provided by the NAFI. The Concessionaire shall conduct a survey of plans and a site survey to determine any additional equipment and supplies required for operation of the snack bar in addition to equipment provided by the NAFI. Additional equipment and supplies are the responsibility of the concessionaire.

1.8 The Concessionaire may, with NAFI’s concurrence, change or improve the interior décor of allocated space at his/her expense. Any interior change shall be coordinated with and approved by the NAFI manager or authorized representative prior to implementing such change. No changes shall take place for the first year of this contract, unless approved by the NAFI manager or representative.

1.9 The Concessionaire may update the interior décor of the facility and pictures/posters to be consistent with the overall design of the bowling facility. Improvements to the interior décor shall be approved by the NAFI manager or authorized representative. Improvements will be of equal quality to original and décor items.

2.0 The Concessionaire may install equipment based on availability of adequate electrical power supported by electricity furnished to the facility using existing power supply and outlets. If additional power supply is required, the NAFI Maintenance Team will coordinate with Civil

Engineering on this prior to installing.

2.1 Commercial Telephones. The Concessionaire shall be responsible for any costs associated with the installation and operation of commercial internet and telephones.

2.2 Fixtures, inventory and other installed equipment identified in the contract as

“concessionaire own” shall remain the property of the Concessionaire.

2.3 The NAFI shall be responsible for payment of a once per month cleaning of the grease exhaust system and for fire extinguishing system maintenance. Any additional cleanings will be at the

Concessionaire’s expense, and the cost for cleaning and maintenance will be deducted from the payments made to the Concessionaire.

2.4 The game room and any amusement devices will be operated by the NAFI with all monies from their operations belonging to the NAFI. The concessionaire will provide food and beverage service to the game room. The Concessionaire is not authorized to install and operate any other amusement, cigarette, or other vending type machines.

2.5 The Concessionaire shall utilize the NAFIs customer comment program. The Bowling

Center Manager will brief the Concessionaire on customer comment program prior to its first performance day.

2.6 The Concessionaire shall use a Point of Sale System (POS) provided by the NAFI. The POS will be equipped to expend a customer detailed receipt and maintain a journal record, with reporting capability. All prices will be posted in US Dollars. Euro may be accepted, however all change provided to the customer will be in US currency. The Concessionaire shall maintain a sufficient change fund to operate the sales activity.

2.7 The Concessionaire shall conduct cash counts of sales at the close of business each day and all cash receipts will be properly secured until the next business day. All daily paperwork shall be reviewed and audited by the NAFI manager or his/her authorized representative. The

Concessionaire is responsible for all cash receipts until such time as they are turned over to the

NAFI representative for deposit.

2.8 The Concessionaire shall meet as needed with the NAFI Manager and Contracting Officer to discuss the concession operations and contract performance.

2.9 Concessionaire personnel shall meet security standards and have a favorable police background check prior to working in the concession. This requirement applies to present and future employees performing work under this contract on US facilities or in US controlled areas. Failure to submit required information, obtain required documentation, or obtain necessary clearances shall result in the exclusion of employees from work sites or US controlled areas until appropriate clearance and documentation is obtained. The Concessionaire shall employ responsible personnel qualified to perform according to this contract/statement of work. All employee costs, expenses and benefits must be undertaken at the expense of the Concessionaire.

3.0 The Concessionaire shall be given a transition period of eight weeks from the contract award date to have the concession fully operational. During this eight-week period the Concessionaire will not be required to provide any type of interim service. The concession shall be operational and ready to provide service after this eight-week period.

3.1 The Concessionaire shall comply with all fire protection and prevention regulations and fire defense plan prescribed for this facility. A copy of the regulation and plan is on file with the

NAFI Manager. The Concessionaire shall not store highly flammable materials within

Government buildings or concession premises. Prior to opening of the concession, the NAFI manager will brief the Concessionaire on fire protection and prevention regulations.

3.2 The Concessionaire and service staff shall be fluent in conversational English, e.g., service staff be able to take orders and answer questions.

Attachment 2 – Equipment List

AMERICAN STYLE RESTAURANT

Vogelweh Bowling Center Equipment

Description Qty

Deep Fryer 2

Flat Top Griddles 5ft 1

Oven, Pizza 2

Sandwich assembly cart, refrigerated w/ storage 1

Freezer, upright 2

Refrigerator/Freezer, upright 1

Ice machine, Scotsman 1

Refrigerator, 2-door glass, resale 1

Refrigerator, 3-door glass, resale 1

Table, SS, 5' x 2.25' 1

Freezer, walk-in, approx. 44 sq ft 1

Cooler, walk-in, approx. 44 sq.ft. 1

Sink, 3-station 1

Shelving, assorted 3

Seating, dining area 80

Exhaust system 1

POS system 1

Food processor, Hobart 1

Microwave, commercial 1

Oven 1

Attachment 3 - Bystander Awareness and Dram Shop

BOWLING SNACK BAR

Bystander Awareness and Dram Shop

Responsibilities of our Alcoholic Beverage Servers do not stop at pouring or serving drinks, and taking money. Awareness is also a key element to a great server. Be aware of the surroundings, more specifically your customers. Judge their attitudes, personalities, and condition from the moment they become your guest, and each interaction after. You accept that responsibility when they place, and you accept, that first order!

Alcohol is a main contributing factor in Sexual Abuse and Assault situations. It’s not always readily apparent, but your awareness of the situation and your guests can be invaluable in the prevention and deterrence of sexually negative and alcohol related incidents.

You have inherent authority and responsibility who to serve, how much to serve and IF to serve each guest. Use that in a professional and consistent manner. Each situation is different, however, the signs of impending issues are normally the same. Loud voices, wild erratic behavior, profanity, impatience, bullying, and over-spending and ordering, are just examples of a possible pending alcohol or sexually negative issue. Use your common sense and experience to determine the differences between that and just social enjoyment.

Actual negative sexual situations normally do not occur in public, but the initial contact and pressure to join in do. That’s the point to interact and use whatever means you have available, whether it be fellow employees, other customers, or direct intervention. Time is of the essence, so action is the key. The earlier the situation can be resolved, the less the consequences on all involved parties.

Bystander Awareness and DRAM Shop have similar responsibilities. DRAM Shop requires you to acknowledge your customer, and not serve or sell alcohol beverages to anyone who APPEARS to not be in control of their faculties or actions. Bystander Awareness encourages you to acknowledge the situation and guests actions, and intervene in impending negative actions. Your action on both, can ultimately determine a positive or negative outcome, for our customers and guests, and our position responsibilities. It’s better to act first, than have to react after. Contact your supervisor with any questions.

Employee Signature Date