Attachment 2 - Price Template.xlsx
XLSX spreadsheet 33 KB Posted
- Attached to
- Expo Pavilion Food and Beverage
- Solicitation number
- 19AQMM24R0236
About this file
This document is a Price Template for a federal contract opportunity related to Expo Pavilion Food and Beverage Services. The Price Template provides a detailed breakdown of the estimated costs for various objectives of the contract, including providing food and beverage service, waste management, insurance, staff meals, support for the U.S. Commissioner General, culinary diplomacy services, and closeout services. The template includes line items for equipment, labor, travel, and other related expenses. The total estimated cost for Objective 1 (Provide Food and Beverage Service) is $50,000. The other objectives have an estimated cost of $0. The related federal contract opportunity is solicitation number 19AQMM24R0236, issued by the Department of State Office of Acquisition Management, for Expo 2025 Food and Beverage Services.
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Other files
| File | Type | Posted |
|---|---|---|
| 19AQMM24R0236-0001.pdf | ||
| Attachment 1 - Statement of Objectives (SOO).docx | DOCX document | |
| Attachment 5 - VIPfloorplans.pdf | ||
| Attachment 6 - A2634_ESG_PRM_Kitchen Equipment Loads_RICCA_231106.xlsx | XLSX spreadsheet | |
| Attachment 4 - A2364 ESG Floor Plans FB 240620 1.pdf | ||
| Attachment 7 - SAMPLE Menu.pdf | ||
| Attachment 3 - Expo Guidelines.pdf | ||
| 19AQMM24R0236.pdf |
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Text version
Summary F&B Budget Summary
| DESCRIPTION | TOTAL |
| Objective 1: Provide Food and Beverage Service on contract | $ 50,000.00 |
| Objective 2: Provide Waste Management Services on contract | $ - 0 |
| Objective 3: Provide Insurance for the kitchens and dining room to support staff and visitors to address potential liabilities | $ - 0 |
| Objective 4: Provide Staff Meals on the contract | $ - 0 |
| Objective 5: Provide Support for U.S. Commissioner General | $ - 0 |
| Objective 6: Provide Culinary Diplomacy services | $ - 0 |
| Objective 7: Provide Food & Beverage Closeout services | $ - 0 |
REQUIREMENTS GRAND TOTAL $ 50,000.00
Objective 1- F&B
| 3.1.1-2 | |||
| Description | Quantity | Unit Price | Total Cost |
| Public Menu Development | 1 | 0 |
| SUB-TOTAL 3.1.1-2 | 0 |
| 3.1.3-4 | |||
| Description | Quantity | Unit Price | Total Cost |
| Training/Licensing | 1 | 0 | |
| SUB-TOTAL 3.1.3-4 | 0 |
| 3.1.5-11 | |||
| Description | Quantity | Unit Price | Total Cost |
| Catering Menu Development | 1 | 0 | |
| Catering Tastings | 1 | 0 | |
| SUB-TOTAL 3.1.5-11 | 0 |
| 3.1.12 | |||
| Equipment | Quantity | Unit Price | Total Cost |
| Walk-in Freezer | 1 | 0 | |
| Walk-in Evap Coil | 1 | 0 | |
| Walk-in Freezer Compresor | 1 | 0 | |
| Walk-in Cooler | 1 | 0 | |
| Walk-in Evap Coil | 1 | 0 | |
| Walk-in Cooler Compresor | 1 | 0 | |
| Wall Shelf | 6 | 0 | |
| 3-Comp Sink | 2 | 0 | |
| Ventless Dishwasher | 1 | 0 | |
| Floor Trough | 4 | 0 | |
| Soiled Dishtable | 1 | 0 | |
| Disposer | 1 | 0 | |
| Soak Sink | 2 | 0 | |
| Trash Receptacles | 6 | 0 | |
| Hand Sink | 2 | 0 | |
| Bussing Cart | 3 | 0 | |
| Ice Maker | 1 | 0 | |
| Worktable w/ Sink | 1 | 0 | |
| Hand Sink | 2 | 0 | |
| Reach-in Freezer | 1 | 0 | |
| Preptable w/ Sinks | 1 | 0 | |
| Hot Holding Cabinet | 1 | 0 | |
| Soft Serve Ice Cream Machine | 1 | 0 | |
| Dump Station | 1 | 0 | |
| Fryer | 3 | 0 | |
| Cheesemelter | 1 | 0 | |
| Griddle | 1 | 0 | |
| Induction Range | 1 | 0 | |
| Refrigerated Base | 1 | 0 | |
| Combi/Smoker (stacked) | 1 | 0 | |
| Exhaust Hood- Type 1 | 1 | 0 | |
| Lockers- Set | 1 | 0 | |
| Chef's Counter | 1 | 0 | |
| Hot Wells | 5 | 0 | |
| Pass-over Shelf | 1 | 0 | |
| Refrig. Prep Table | 2 | 0 | |
| Utility Rack | 1 | 0 | |
| Support Counter | 1 | 0 | |
| Tea Brewer | 2 | 0 | |
| Coffee Brewer | 2 | 0 | |
| Reach-in Refrigerator | 1 | 0 | |
| Serving Counter | 1 | 0 | |
| Refrig. Display Case - Pass Thru | 1 | 0 | |
| Cookie Cart (in courtyard) | 1 | 0 | |
| SUB-TOTAL 3.1.12 | 0 |
| 3.1.13-15 | |||
| Description | Quantity | Unit Price | Total Cost |
| Reach-in Refrigerator | 1 | 0 | |
| Hot Holding Cabinet | 4 | 0 | |
| Preptable w/ Sinks | 2 | 0 | |
| Shelving | 6 | 0 | |
| Hand Sink | 1 | 0 | |
| Mobile Table | 1 | 0 | |
| Heat Lamp | 5 | 0 | |
| Plate Dolly | 2 | 0 | |
| Bussing Cart | 2 | 0 | |
| Ice Maker | 1 | 0 | |
| Floor Trough | 5 | 0 | |
| Dishtable w/ Sink | 1 | 0 | |
| Trash Receptacles | 5 | 0 | |
| U/C Glass Washer | 1 | 0 | |
| Glass Rack Dolly | 1 | 0 | |
| Sec. Shelving | 4 | 0 | |
| Beverage Counter | 1 | 0 | |
| Tea Brewer | 1 | 0 | |
| Coffee Brewer | 1 | 0 | |
| Walk-in Cooler | 1 | 0 | |
| Walk-in Evap Coil | 1 | 0 | |
| Walk-in Cooler Compresor | 1 | 0 | |
| Espresso Machine | 1 | 0 | |
| Blender | 1 | 0 | |
| Stemware/Glasses | 1 | 0 | |
| Service | 1 | 0 | |
| Bar Storage | 1 | 0 | |
| Offsite Storage | 1 | 0 | |
| Cold Storage | 1 | 0 | |
| SUB-TOTAL 3.1.13-15 | 0 | ||
| 3.1.16 | |||
| Title | Quantity (Number of Hours) | Hourly Rate | Total Cost |
| F& B Director* | 0 | ||
| Executive Chef* | 0 | ||
| Catering Manager | 0 | ||
| Restaurant Manager | 0 | ||
| Cook | 0 | ||
| Dishwasher | 0 | ||
| Bartender | 0 | ||
| Server | 0 | ||
| Host | 0 | ||
| Finance/HR Manager | 0 | ||
| SUB-TOTAL 3.1.16 | 0 |
| 3.1.17 | |||
| Title | Quantity (Number of Days) | Rate Per Day | Total Cost |
| Housing or Lodging | 0 | ||
| SUB-TOTAL 3.1.17 | 0 |
| 3.1.18 | |
| Title | Total Cost |
| Travel | $ 50,000.00 |
| SUB-TOTAL 3.1.18 | 50000 |
| 3.1.19 | |||
| Equipment | Quantity | Unit Price | Total Cost |
| Linens | 0 | ||
| Stemware | 0 | ||
| Flatware | 0 | ||
| Tableware | 0 | ||
| Service | 0 | ||
| Decor | 0 | ||
| Uniforms for Bartenders, Servers and Chefs | 0 | ||
| Uniform Laundry | 0 | ||
| Linen Laundry | 0 | ||
| Vehicle Rental(small truck, buggie) | 0 | ||
| SUB-TOTAL 3.1.19 | 0 |
| 3.1.20 | |||
| Equipment | Quantity | Unit Price | Total Cost |
| Point of Sale | 4 | 0 | |
| SUB-TOTAL 3.1.20 | 0 |
| 3.1.21 | |||
| Equipment | Quantity | Unit Price | Total Cost |
| Mobile Ordering Platform | 1 | 0 | |
| SUB-TOTAL 3.1.21 | 0 | ||
| OBJECTIVE 1 GRAND TOTAL | 50,000 |
Objective 2- Waste Management
| 3.2.1-2 | ||||
| Description | Quantity per Month (in kilos) | Number of Months | Unit Cost (Price Per Kilo) | Total Cost |
| Food Waste | 8 | $0.38 | 0 | |
| Cooking Oil | 8 | $1.01 | ||
| SUB-TOTAL 3.2.1-2 | 0 |
OBJECTIVE 2 GRAND TOTAL 0
Objective 3- Insurance
| 3.3.1 | |||
| Description | Number of Months | Insurance Cost Per Month | Total cost |
| Workers' Compenstaion Insruance | 8 | $0.00 | |
| Compulsory Automobile Liability Insurance | 8 | $0.00 | |
| Employment Insurance | 8 | $0.00 | |
| Social Insurance | 8 | $0.00 | |
| Civil Liability Insurance in respect to facilities | 8 | $0.00 | |
| SUB-TOTAL 3.3.1 | 0 |
OBJECTIVE 3 GRAND TOTAL $ - 0
Objective 4- Staff Meals
| 3.4.1 | ||||
| Description | Quantity | Number of Days | Cost Per Meal | Total cost |
| Staff Meals (1 meal for each staff member (assume 150 people for 200 days )) | 150 | 200 | 0 | |
| SUB-TOTAL 3.4.1 | 0 |
OBJECTIVE 4 GRAND TOTAL $ - 0
Objective 5- CG Events
| 3.5.1 | ||||
| Description | Number of events | Approximate number of people per event | Cost Per Event | |
| Commissioner General Events | 15 | 110 | 0 | |
| Deputy Commissioner General Events | 7 | 80 | 0 | |
| SUB-TOTAL 3.4.1 | 0 |
OBJECTIVE 5 GRAND TOTAL $ - 0
Objective 6- Culinary Diplomacy
3.6.1
SUB-TOTAL 3.6.1 0
3.6.2
SUB-TOTAL 3.6.2 0
3.6.3
SUB-TOTAL 3.6.3 0
3.6.4
SUB-TOTAL 3.6.4 0
| 3.6.5 | |||
| Description | Quantity | Unit Price | Total Cost |
| Mobile Kitchen Stage | 1 | $0 | |
| SUB-TOTAL 3.6.5 | 0 |
OBJECTIVE 6 GRAND TOTAL $ - 0
Objective 7- Closeout
| 3.7.1-5 | |||
| Description | Quantity | Unit Cost | Total cost |
| Closeout planning and implimentation | 1 | 0 | |
| SUB-TOTAL 3.2.1-2 | 0 |
OBJECTIVE 7 GRAND TOTAL $ - 0
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