Q A 22 July Casual Dining.docx

Questions and Answers

FA7012-09-R-0007

Casual Dining Concessionaire 22 July 2009

1. What is your pricing structure requirements?

If you are referring to the solicitation, the vendor will submit a % in each CLIN.

2. What was the gross?

None, dining area/kitchen was operated and utilized as a part of the Bolling Club.

3. What is the percentage of kick back?

We are not sure what is being asked.

4. How many people live on base? Approx 600 families How many people work on base? More than 5k How many average visitors to the base? Unknown

5. Who is the target market for the concessionaire?

All DOD personnel within the Washington DC area.

6. What kind of business did the concessionaire get when it was operated by the base?

None previously operated

7. What was the gross and profit when the concessionaire was operated by the base?

Same as above

8. Is there a pricing cap on the food or bar?

No, but you want to be competitive

9. What are the other food providers on base and where are they located in respect to the concessionaire?

Fast food (Burger King, Subway, Anthony’s Pizza, Charley’s Subs):Bolling Club lunch buffet and Wednesday night seafood buffet. The fast food resturants are within walking distance to the club.

10. What do the other food providers on base offer and what is their price breakdown?

The price for the fast food vendors varies but is in line with typical fast food restaurants.

11. What was the operating cost vs profit of the concessionaire?

Same as item 6 and 7

12. Will the contractor have exclusive rights to the catering business?

We are not sure what your definition of “exclusive rights” entitles.

13. The initial RFP indicated the in Article III, #4 the concessionaire will not sell liquor. Is the intent for the contractor to run the bar but not sell beer, wine or liquor?

Please re-read and note the words “intoxicating liquors or narcotic”. Liquor will be sold at the bar.

14. Please provide the total sales by year for the Bolling Officer's Club for the last 2 years itemized as follows:

Category Sales Most recent Year Sales Previous Year

a. Catering sales

b. Bar sales

c. Dining sales

See attached spreadsheet