CONCESSIONS_DESIGN_CRITERIA_MANUAL.pdf

This Concessions Design Criteria Manual is prepared by the Greater Orlando Aviation Authority (GOAA) for the North Terminal Complex (NTC) Concessions Package 9, a Food and Beverage Concession opportunity at Orlando International Airport in Florida. The project encompasses the operation of multiple food service concepts across approximately 22,564 square feet of leasable space located in Airside 4 and the Landside Terminal. The proposed concepts include a casual dining Italian restaurant, gourmet coffee shop, healthy quick service restaurant, chicken-focused food court vendor, open concept cuisine restaurant, smoothie bowl concept, and bagel/deli operation. A mandatory pre-proposal meeting is scheduled for February 7, 2025, with proposals due by May 2, 2025. The contract term spans 10 years with a target opening date of June 2026, and the GOAA reserves the right to limit any single proposer to no more than 20 percent of the Food and Beverage Program based on square footage.

The initial Minimum Annual Concession Fee is $2,670,000, with proposers required to submit a percentage of gross receipts for food and non-alcoholic beverage sales (minimum 10 percent), with separate percentages applicable to alcoholic beverages. Proposers must invest a minimum of $500 per square foot for concessions space and $200 per square foot for queuing and seating areas. The GOAA has established a 25 percent Airport Concessions Disadvantaged Business Enterprise (ACDBE) participation goal, requiring proposers to either meet or exceed this goal or demonstrate good faith efforts. Sustainability requirements include 100 percent compostable serviceware and prohibitions on single-use plastics. Evaluation criteria focus on creativity, service quality, proposed concepts, and the proposer's ability to meet the Aviation Authority's vision for exceptional traveler experiences and innovative, visually appealing dining options.