FO2025_Food_Services_Solicitation_Amendment_01.pdf

SLAC NATIONAL ACCELERATOR LABORATORY • 2575 SAND HILL ROAD • MENLO PARK • CALIFORNIA • 94025 • USA Operated by Stanford University for the U.S. Department of Energy

AMENDMENT OF SOLIC. – SUBCONT.MOD. (REV. 05/24/12) SLAC-SCM-GEN-015 PAGE 1 OF 2

SUPPLY CHAIN MANAGEMENT

AMENDMENT OF SOLICITATION/SUBCONTRACT MODIFICATION

Acting Under Contract DE-ACO2-76-SF00515

1. Amendment/Modification Number:

2. Effective Date:

1/28/2025

3. Solicitation/Subcontract Number:

F&O2025_Food_Services

4. Issued By:

The Board of Trustees of the Leland Stanford, Jr. University SLAC National Accelerator Laboratory 2575 Sand Hill Road Menlo Park, CA 94025

5. Administered By:

SLAC National Accelerator Laboratory 2575 Sand Hill Road Menlo Park, CA 94025 Bldg. 041, M/S: 01

6. Name and Address of Seller:

To: All Offerors

7A. Amendment of Solicitation Number:

F&O2025_Food_Services 7B. Dated (See Item 9):

8A. Modification of Subcontract Number:

8B. Dated (See Item 14D):

9. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS

The above numbered solicitation is amended as set forth in Item 11.

The hour and date specified for receipt of Offers is extended to Click here to enter a date. at , is not extended.

Offers must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended, by one of the following methods: (a) By completing items 8 and 13, and return 1 copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted; or (c) By separate letter which includes a reference to the solicitation and amendment numbers.

FAILURE OF YOUR ACKNOWLEDGEMENT TO BE RECEIVED AT THE PLACE DESIGNATED FOR THE

RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATE SPECIFIED MAY RESULT IN REJECTION OF YOUR OFFER. If by virtue of this amendment you desire to change an offer already submitted you may do so as long as it is received prior to the opening hour and date specified.

10. THIS ITEM ONLY APPLIES TO MODIFICATION OF SUBCONTRACTS

A. This change order is issued pursuant to (specify authority) . The changes set forth in Item 11 are made in the subcontract order number stated in Item 8A.

B. The above numbered subcontract is modified to reflect the administrative changes set forth in Item 11.

C. This supplemental agreement is entered into pursuant of authority of: .

D. Other (Specify type of modification and authority): .

11. Description of Amendment/Modification:

This Solicitation Amendment 01 modifies RFP No. F&O2025_Food_Services, as follows:

1. Provide the enclosed Questions & Answers Log, complete with SLAC responses, dated 1/28/2025 (for reference only).

2. Removal of vending machine services requested with this solicitation. The following solicitation documents are hereby deleted and replaced with the following:

a. Section B is modified to remove reference to vending machine services.

b. Section C is modifed to remove vending machine services scope and Exhibit B - Vending Machine locations.

Offeror is to review these revisions and acknowledge receipt of this Solicitation Amendment 01, dated January 24, 2025, by returning a signed copy to the Procurement Operations Manager listed below.

Except as provided herein, all terms and conditions of the document referenced in Item 7a or 8a, remains unchanged and in full force and effect.

AMENDMENT OF SOLIC. – SUBCONT.MOD. (REV. 05/24/12) SLAC-SCM-GEN-015 PAGE 2 OF 2

12. Accounting Information:

Previous total value: Change in total value: Revised total value:

Previous funded value: Change in funded value: Revised funded value:

Seller is required to sign and return a copy of this document. (Check if applicable)

The Board of Trustees of the Leland Stanford, Jr.

University SLAC National Accelerator Laboratory

13A. Signature of authorized person for seller:

14A. Signature of authorized person:

13B. Name of signer:

14B. Name of signer:

Jennifer Aral

13C. Title of signer:

14C. Title of signer:

SCM Procurement Operations Manager

13D. Date

14D. Date:

1/28/2025

SLAC Question and Answer Log (RFI)

RFP # F&O2025_Food_Services Solicitation Clarifications

# Date Submitted

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

1 1/15/25 Section E Who is responsible for maintaining the plumbing, including addressing clogged pipes, especially since most sinks do not have disposals?

1/28/25 SLAC Facilities None

2 1/15/25 Section H Are the following pieces of equipment in good working order, and do they meet food safety standards (e.g., maintaining proper temperatures or accuracy of gauges)?

-Refrigerators (Grab N Go and Salad Fridge

– maintains 41°F or lower) -Ovens (working condition and accuracy of temp gauges) -Fryers (working condition and accuracy of temp gauges) -Grills (working condition and accuracy of temp gauges) -Wok Range (working condition and accuracy of temp gauges) -Griddle (working condition and accuracy of temp gauges) -Dishwashers (working condition and maximum water temperature used) -Table Warmers (maintains 135°F or higher) -Grab N Go Food Warmer (maintains 135°F or higher) -Food Warmers (maintains 135°F or higher)

1/28/25 All equipment are in perfect working condition, except for the three (3) Grab n Go refrigerators. These are still working, but there are lighting and temperature issues.

County Health Inspection took place 10/15/24 which resulted in all passing scores

None

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

-Commercial Mixer (working condition) -Tilt Skillet (working condition and accuracy of temp gauges) -Meat Slicer (working condition)

3 1/15/25 N/A Who is responsible for supplying and distributing Ecolab Chemicals (e.g., cleaning and sanitizing solutions for dishwashers)?

1/28/25 Current operators None

4 1/15/25 N/A Will the TVs in the dining area remain in place?

1/28/25 Yes, the TVs in the dining area will remain and can be used by the new Operator.

None

5 1/15/25 N/A Is the soda machine owned by Coca-Cola, SLAC, or Stanford?

1/28/25 Stanford owns the contract with Coco-Cola for this machine. Machine will be returned to Coke.

Note that the coffee machine will also not be available.

6 1/15/25 N/A What smallware and cookware, if any, will remain onsite for use?

1/28/25 All smallware and cookware belong to the current operator. The new operator will need to provide their own smallware and cookware, however, the current operator is open to selling these items to the new operator.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

7 1/15/25 N/A Who owns the Grab N Go Freezer for ice cream?

1/28/25 Stanford University, this item will be returned to them, but they are opening to selling this item to the new operator.

None

8 1/15/25 N/A Will we have access to the cafeteria space during weekends for special events or prep?

1/28/25 Yes, as long as there is a need and justification to be onsite during the weekends, and approval is provided from the Safety Coordinator. Note that the facilities can only be used to host and/or prep for SLAC special events.

9 1/15/25 N/A Are we allowed to cater events on weekends or offsite?

1/28/25 Use of the SLAC facilities, resources, etc. must only be used for events at or for SLAC. Per the Statement of Work, “any use for other parties requires SLAC’s prior approval.”

10 1/15/25 N/A Are the existing vending machines staying in place, or will they be removed when Stanford leaves?

1/28/25 SLAC will be removing vending machine services from this solicitation. Please reference Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine services.

Section C Rev. 01

11 1/15/25 N/A What snacks and beverages are most in demand in the vending machines?

1/28/25 SLAC will be removing vending machine services from this solicitation. Please reference

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine services.

12 1/15/25 N/A Can we have access to the following sales data from Stanford?

-Average daily number of transactions -Average daily gross sales -Average sale amount -Customer Patterns and Behavior

1/28/25 This information is not available to SLAC, but the average daily transactions is 150.

13 1/15/25 N/A How many people on average come to the cafeteria to eat their own meals (brought from home) rather than purchasing food from the cafeteria?

1/28/25 Purely based on observation, people who bring their own meals very rarely eat in the cafeteria. They will typically eat outside in the patio area.

14 1/15/25 N/A Are there any seasonal fluctuations or special events that significantly impact service demand?

1/28/25 Summer programs/SLAC internal special events (Holiday Party/BBQ), Winter Closure

None

15 1/15/25 N/A Of the 1,600 employees:

-How many work from home?

-How many are on hybrid schedules?

-How many employees are onsite on a daily basis?

1/28/25 Currently 200 work agreements still pending status. Below is the latest information we have.

Fully On site = 849 Remote = 137 Hybrid = 472

Note: This does not include

RFP

Document Reference

Request for Information Response Date

Response RFP Actions subcontractors, users, affiliates, etc.

16 1/15/25 N/A How does SLAC currently communicate daily specials or menu updates (e.g., email list, message board, website)?

1/28/25 TV screens in café seating area None

17 1/15/25 N/A Is there an existing email list, messaging platform, or preferred communication tool for cafeteria updates?

1/28/25 SLACK and SLAC Today (Current operator does not use these channels) – Any cafeteria updates will need to be routed to the Communications team to publish on these 2 channels.

18 1/15/25 N/A How does SLAC currently gather customer feedback, and how often is it collected?

1/28/25 Feedback is gathered on an as-needed basis via SLAC Today and SLAC through the Communications Team.

19 1/15/25 N/A What are the most common complaints or challenges customers have shared about previous food service providers?

1/28/25 Limited food options, Meals are expensive/pricey, Poor food quality

None

20 1/15/25 N/A Does SLAC want a seamless transition to the new provider, or would they prefer to host a grand reopening to build excitement?

1/28/25 A grand reopening will be great to showcase the new operator and food offerings.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

21 1/15/25 N/A Are there any specific expectations for the transition period to ensure continuity of service?

1/28/25 Ideally, the transition between the old operator and the new operator will occur in 30 days. We will likely partner with a food delivery service during this transition period to ensure continuity of service.

22 1/15/25 N/A What are the biggest challenges SLAC has faced with Stanford as the previous food service providers, and what improvements would they like to see?

1/28/25 There weren’t any big challenges working directly with Stanford. The improvements that we would like to see revolve around the food. We would love to see more food options, better food quality, and more cost-effective options.

23 1/15/25 N/A How does SLAC define success for its food service program (e.g., customer satisfaction, affordability, quality, employee engagement)?

1/28/25 It’s important to have a food service program that fosters strong customer satisfaction. The food offerings at our site have been a recurring topic of discussion for quite some time.

Achieving high customer satisfaction will not only reflect well on the program but also demonstrate that the meals are both affordable and of high quality—two factors that have been consistently highlighted in feedback about the café.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

24 1/19/25 Section L Financial Standing asks for a Dun & Bradstreet report, but does not specify which one. Can you please name the report needed for this RFP?

1/28/25 Submit a comprehensive D&B report for your company, which details your company’s financial health, operational information and risk ratings.

25 1/19/25 Section L Financial Standing asks for audited or reviewed statements prepared by a certified and licensed CPA. Is this referring to our tax return or a special report prepaid by a CPA? Can you please clarify?

1/28/25 Note that audited financial statements are required if a D&B report is not provided with the proposals. This submission must be a formal evaluation conducted by an independent CPA, registered and licensed under the laws of any state.

26 1/19/25 Section L What is a “Representations and Certifications Supplemental Form”?

Section K mentions this form, but there is no form to fill out in that document. We cannot find it in other RFP documents either.

1/28/25 This is file number 9b of the RFP Package. Full file name, “9b_Reps_and_Certs_Supplement_0 8.25.22”

None

27 1/19/25 Section L We noticed the “Injury and Illness Prevention Plan Acknowledgement Form” in section 8b. Aside from acknowledging this form what else is required to complete that step?

1/28/25 A completed and signed IIPP form must accompany your proposal submission. This form is to document Offeror’s acknowledgement of injury and illness prevention program

RFP

Document Reference

Request for Information Response Date

Response RFP Actions requirements and capturing occupational medicine information.

28 1/19/25 Section L Sample Menu/Prices, bullet “Special Events”? Are outside vendors (food trucks, chefs, etc) allowed on SLAC properties? Are we responsible for anything that happens if we invite vendors to come onsite.

1/28/25 Outside vendors are allowed on SLAC properties pending approval for site access. Typically, these vendors are only onsite if they are hired for events. Yes, you will be responsible for your guests (vendors) if they are to come onsite.

29 1/19/25 Section L The documentation is referring to Federal Acquisition Regulations FAR 15.403-1(b) and FAR 15.403-3(a). Do we need to provide pricing details here and how are you going to determine “price reasonableness”?

1/28/25 As the resulting subcontract is based on a straight profit and loss model, FAR 15.403-1(b) and FAR 15.403-3(a) does not apply.

None

30 1/19/25 Section L Is a Dun & Bradstreet DUNS number required? We have one, but the SAM website seems to indicate that DUNS numbers are no longer used. Can you please confirm?

1/28/25 A DUNS number is not a requirement, but if a D&B Report is not submitted with the proposals, Offeror must include audited financial statements for the current and previous years (reference Section L – Business Factor 1: Financial Standing.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

SAM.gov website generates a UEI number, which you will need for registering as a supplier for SLAC.

31 1/21/25 N/A Does the University own the POS Machines in the Café, and will they be available to the selected partner?

1/28/25 The University owns the POS machines and they will not be available to the selected partner.

None

32 1/21/25 N/A Can you confirm that the current program is managed by the University, and is not a food service vendor?

1/28/25 Yes, the program is currently managed by the University.

None

33 1/21/25 N/A Can you explain why the University is considering a dining vendor at this time?

1/28/25 SLAC is looking for a new dining operator because the current operator will cease operations by March 2025.

34 1/21/25 N/A Can you share how many staff and students are on the SLAC National Accelerator Laboratory campus daily?

1/28/25 There are at least 849 people onsite daily, with some days fluctuating higher due to the 472 hybrid staff (hybrid staff are onsite at least 3x/week)

35 1/21/25 N/A Can you share current Sales figures by month for the Café for the last 2 years?

1/28/25 This information is not available to

SLAC.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

36 1/21/25 N/A Can you share a Profit and Loss statement for the past year, or budget results for the Café dining program?

1/28/25 This information is not available to

SLAC.

None

37 1/21/25 N/A How many staff currently work at the café? 1/28/25 3 None

38 1/21/25 N/A Will the dining staff that work at the café remain at the café if a food service vendor is selected?

1/28/25 No None

39 1/21/25 N/A Who manages the current vending program at the SLAC campus? Can you share more information on the machines and Sales for the program?

1/28/25 The University manages the vending program. Please note the update that SLAC has removed vending machines from this solicitation. Please reference Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine services.

40 1/21/25 N/A Will the Verve Coffee stand stay on site if a new dining vendor is selected?

1/28/25 Yes None

41 1/21/25 N/A Can you share Verve Sales by month? 1/28/25 This is not available to SLAC. None

42 1/21/25 N/A How many Days or Weeks is the café open annually?

1/28/25 5 days a week Monday-Friday, except on holidays that are observed by

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

43 1/21/25 N/A Would the campus consider having 24/7 access to the café for self-check out dining after regular hours?

1/28/25 We would not be opposed to this idea.

None

44 1/21/25 N/A Can you clarify if the SLAC is looking for lease payments or commission payments from a selected vendor? If so, can you share your expected payment amount?

1/28/25 SLAC is not looking for lease or commission payments from the selected operator. The anticipated subcontract terms is a straight profit and loss model for the operator.

45 1/21/25 N/A What’s the current revenue income from the café ?

1/28/25 This information is not available to

SLAC.

None

46 1/21/25 N/A What’s the current revenue income from vending machines – you own the vending equipment?

1/28/25 The University manages the vending program. Please note the update that SLAC has removed vending machines from this solicitation. Please reference Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine

47 1/21/25 N/A What’s the current revenue from events and catering ?

1/28/25 This information is not available to

None

48 1/21/25 N/A How does the café subsidize when it falls under operational cost due to lack of participation?

1/28/25 SLAC will not be subsidizing if it falls under operations costs for the operator. Anticipated subcontract

RFP

Document Reference

Request for Information Response Date

Response RFP Actions terms is a straight profit and loss model for the operator. The operator will be responsible for any operational losses, but also will keep 100% of profits.

49 1/21/25 N/A Who is the current operator and the challenges you face with them ?

1/28/25 There weren’t any big challenges working directly with Stanford. The improvements that we would like to see revolve around the food. We would love to see more food options, better food quality, and more cost-effective options.

None

50 1/21/25 N/A 1. Is there any cost to transfer from the current operator to new operations ?

2. Can you elaborate the fix cost to run the operations ?

3. Will this be the fix cost per meal at the café (buffet per person correct with 2 – 3 lines open ?) , fix cost for catering and

1/28/25 1. SLAC does not anticipate any transfer costs from the current operator. If there are costs for the new operator to move into the site, that responsibility rests with the operator.

2. This information is not available to SLAC.

3. There is no anticipated fix cost requirement from SLAC per meal or for catering services.

However, SLAC is looking for an operator to provide affordable and high-quality food options.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

4. fix cost to operate vending machine?

4. Please note the Solicitation Amendment 1 update where SLAC has removed vending machines from this solicitation.

Please reference Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine

51 1/21/25 N/A How many days do you required employees to be onsite ?

1/28/25 If the question is related to SLAC employees, there are at least 849 people onsite daily, with some days fluctuating higher due to the 472 hybrid staff (hybrid staff are onsite at least 3x/week).

52 1/21/25 N/A What’s the current campus guest count ?

1/28/25 Currently 200 work agreements still pending status. Below is the latest information we have.

Fully On site = 849 Remote = 137 Hybrid = 472

Note: This does not include subcontractors, users, affiliates, etc.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

53 1/21/25 N/A There is no cost to use the facility such as rent in exchange for services, correct ?

1/28/25 Correct None

54 1/21/25 N/A Do you use P-cards to pay for catering and event or do you use a PO system ?

1/28/25 Catering events are typically paid for via P-Card.

None

55 1/21/25 N/A Is there an option to only bid for catering, events, and vending machine operations or all operations required?

1/28/25 SLAC has removed vending machines from this solicitation. Please reference Solicitation Amendment 1 with the revised Statement of Work, which removes vending machine services.

With the removal of vending machine services, SLAC anticipates to award one Subcontract for both café and catering services.

Section L

56 1/21/25 N/A Do you allow third party food applications to come onsite to deliver ?

1/28/25 To support the transition for operators, SLAC has partnered with a third-party food delivery service to accommodate group orders. This service is expected to end once the café becomes operational. However, staff will still be welcome to use individual food delivery apps (such as Uber Eats, Postmates, etc.) for personal orders.

RFP

Document Reference

Request for Information Response Date

Response RFP Actions

57 1/21/25 N/A How are the current hours required for Café operations ?

1/28/25 Currently, the café is not offering breakfast, but SLAC is asking the new operator to operate for both breakfast and lunch. Anticipated hours of operations is listed under Section C – Statement of Work, Paragraph E. Service Hours, excluding SLAC/Stanford University holidays:

• Grab and Go daily from 8:00 AM to 3:00 PM.

• Lunch M-F, 11:00 AM to 2:30

PM

If the Offeror’s anticipated hours of operations is different from the above, please include the proposed hours for breakfast, lunch and Grab and Go in the proposal.

SECTION B (SUPPLIES OR SERVICES AND PRICES/COST) (REV. 04/01.2024) PAGE 1 OF 1

Section B – Supplies or Services and Prices/Costs

RFP #: F&O2025_Food_Services Amendment 01

ARTICLE 1: DESCRIPTION

This subcontract is for the comprehensive food service operations at SLAC National Accelerator Laboratory (“SLAC”), including the operation of the SLAC Café and catering services.

ARTICLE 2: CONTRACT TYPE

This is a Fixed Price Subcontract, consisting of a three (3) year base period and two (2) separate exercisable option years from date of award, totaling five (5) years:

ITEM NO. SUPPLIES/SERVICES

Tasks below to be performed, in accordance to Subcontract Section C: Statement of Work

Base Periods 001 Base Period: Operation & servicing of the SLAC Café and catering 002 Base Period: Operation & servicing of the SLAC Café and catering 003 Base Period: Operation & servicing of the SLAC Café and catering

Option Periods 004 Option Period: Operation & servicing of the SLAC Café and catering 005 Option Period: Operation & servicing of the SLAC Café and catering

Note: SLAC may or may not exercise Option Line items 004 and 005. Evaluation of these Option will not obligate the University to exercise the option(s).

ARTICLE 3: VALUE OF SUBCONTRACT

This subcontract is awarded on a straight profit and loss basis with the Subcontractor bearing the entire burden of financial risk and SLAC bearing zero percent (0%) of such risk. The Subcontractor shall collect and retain all revenue gathered from SLAC Café operations and catering order sales. From the revenue collected, the Subcontractor shall cover all expenses associated with the food service operations described above, except those specifically excluded in Section C – Statement of Work.

Unique Entity ID:

DUNS Number:

Payment Terms: Net 30 Discounts (if applicable) [Educational, University, Quantity, etc]

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 1 OF 7

Section C – Statement of Work

Revision 1 January 28, 2025

RFP #F&O2025_Food_Services Solicitation Amendment 1

Cafeteria and Catering Services at SLAC National Accelerator Laboratory

A. On-Site Food Service

The contractor shall provide comprehensive food service operations at SLAC, including the operation of the SLAC Food Court (Building 53) and catering services, in accordance with SLAC and Stanford University policies and procedures.

1. Intent: It is the intent of this agreement that the contractor shall provide services to the food court and catering services utilizing its own funds and credit and shall be responsible and accountable for the conduct of these operations in accordance with sound business practices.

2. Personnel: The contractor shall provide adequately trained personnel and supervision to operate the food services during mutually agreed-upon days and hours. Any changes in hours of operations and staffing require appropriate notification to SLAC.

3. Access to Records: SLAC's designated Contract Administrator or authorized representatives shall have access to all records and documentation as reasonably required to verify that the contractor is providing the required services.

B. Service Standards

Contractor staff shall always be courteous and attentive, delivering efficient service to customers. The goal is to provide prompt and effective service in a pleasant and courteous manner, while also ensuring fiscal responsibility on the part of the contractor.

C. Quality Control

The contractor will utilize top-quality ingredients in the production of all products. All food and supplies purchased shall adhere to specified minimum standards set by Federal and State regulations. The SLAC Contract Administrator or their duly authorized representative(s) shall periodically inspect the contractor's inventory of food and supplies with reasonable notice to ensure compliance with these standards.

Display and serving areas must be maintained in a safe, clean, orderly, and attractive manner at all times. The contractor will monitor these areas and take necessary actions to ensure proper maintenance throughout meal serving periods. Additionally, all kitchen and service areas must be cleaned and well-maintained between serving periods in preparation for the next day's operations. Pre-dished and stock items shall be replenished or regrouped as needed to maintain a neat and presentable appearance. Serving areas should be adequately stocked throughout the serving periods. With SLAC's approval, serving and eating areas may be attractively decorated. Seasonal displays are encouraged during appropriate seasons.

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 2 OF 7

D. Menus

1. Variety and Nutrition: The contractor shall offer a variety of wholesome, nutritious, and well-prepared foods, reflecting the diversity of tastes among SLAC employees. Menus should include ethnic, regional, and seasonal cuisines and current food service trends.

2. Menu Posting and Substitution: Menus shall be prominently displayed before the start of the week, with substitutions clearly posted if necessary. Menus shall accurately represent what is being served. It is imperative that certain foods reflecting current market trends remain consistently available. The contractor must stay abreast of and adaptable to prevailing trends within the food service industry. For instance, a prominent trend advocates for flavorful yet low-fat, low-sodium entrees, aligning with the principles of the American Heart Association's "Heart Healthy" program. SLAC acknowledges that such trends must be financially sustainable and not impose undue strain on the contractor's resources. Moreover, the contractor should actively promote themed menus, such as featuring Mexican cuisine on Cinco de Mayo. Upon reasonable notice and assessment of feasibility, the contractor should entertain requests from SLAC for menu tie-ins with institutional trends or events, as well as traditional thematic days.

3. Daily Offerings: Lunch menus shall generally include two hot entrees, a salad bar with various ingredients, sandwiches with accompaniments, a variety of non-alcoholic beverages, and desserts, including fresh fruit.

E. Service Hours

The contractor will offer Grab & Go service daily, excluding SLAC/Stanford University holidays, from 8:00 AM to 3:00 PM. Lunch service will be available Monday through Friday, also excluding SLAC/Stanford University holidays, from 11:00 AM to 2:30 PM, or as mutually agreed upon.

F. Management

1. Management Team: The contractor shall develop and maintain an effective management team, including expert administrative, dietetic, and equipment consulting services. Adequate on-site management and personnel must be provided for food service operations and catering.

2. Employee List: The contractor shall maintain a list of all employees performing services at SLAC and provide it to SLAC upon request.

G. Operations

1. Health and Safety: The contractor shall prioritize the protection of customers and employees' health and safety by maintaining clean, safe, and sanitary premises. They will implement sanitation programs adhering to the highest standards of cleanliness.

Daily procedures include, but are not limited to:

• Regular bussing of indoor and outdoor dining and seating areas during business hours.

• Sanitizing tables after each meal period.

• Wiping and spot washing chairs as necessary.

• Removing trash from dining room receptacles and depositing it in assigned dumpsters.

• Daily cleaning of dining, serving, kitchen areas, and equipment.

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 3 OF 7

• Regular monitoring to swiftly address housekeeping deficiencies within their responsibilities or notify SLAC if within their control.

• Prompt cleaning of spilled food products.

• Maintenance of cleanliness around outside trash bins, free of debris.

• Proper handling, transportation, storage, refrigeration, and freezing of food to prevent spoilage and contamination.

• Implementation of washing procedures ensuring thorough cleaning and sanitation of dishes, glasses, silverware, utensils, pots, and pans.

2. Pest Management: The contractor shall notify SLAC of any pest issues with respect to harmful insects, rats, mice, and other pests in or around food service areas. All other pest management activities are SLAC’s responsibility and SLAC will provide advanced notice.

3. Accident Prevention: The contractor shall implement an accident prevention and safety education program, providing proper training on equipment use and food handling. First aid supplies (provided by the contractor) and fire extinguishers and alarms (provided by SLAC) will be available as needed. In conjunction with SLAC, the contractor shall train employees on their location and usage. All injuries and accidents shall be promptly reported to the SLAC Contract Administrator or their authorized representative(s) on the day they occur.

H. Facilities and Equipment

1. Utilities: SLAC, at its own expense, will furnish all existing heat, gas, hot water (to 180 degrees for dishwasher), cold water, electric current, refrigeration and sewage disposal facilities necessary for the operation of the equipment and facilities. Telephone and electronic network connections or service of every kind (including installation) shall be the sole responsibility of SLAC. SLAC shall not guarantee an uninterrupted supply of water, steam, electricity, gas or heat. However, it will be diligent in restoring service following an interruption. SLAC shall not be liable for any product loss which may result from the interruption or failure of any such utility services. The contractor shall exercise care to minimize utility use and comply with energy conservation practices.

2. Cleanliness and Sanitation: The contractor shall maintain equipment and facilities in a condition satisfactory to SLAC and comply with state and local sanitation codes. The contractor shall adhere to the highest standards of cleanliness and sanitary practices to ensure continual sanitation in all functions and matters related to food service operations including food handler's appearance and performance in the preparation, service, transport and storage of food and related items.

Inspectors for state, local, and DOE health departments, and safety offices shall have complete contractor’s cooperation and access to all food service, production and storage areas as necessary and with such prior notice as reasonable possible. Inspectors will contact the manager on duty at the Food service operation and communicate the purpose of their visit. SLAC representatives can enter upon reasonable notice.

Government inspectors may enter the premises at the discretion of the SLAC Contract Administrator or their duly authorized representative(s). Upon inspection, copies of all reports shall promptly be shared between both Parties. The contractor is accountable for implementing necessary corrective actions following inspections to the best of their ability and within reasonable timeframes. Similarly, SLAC is responsible for addressing any corrective actions related to its food service facilities promptly. The contractor shall be excused from obligations disrupted by such corrective actions.

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 4 OF 7

The contractor commits to maintaining the highest standards of sanitation through comprehensive cleaning and sanitation services. This encompasses upkeep of the kitchen, production and servicing areas, refrigerators, freezers, storage, and dining areas, with a focus on general cleanliness on all patios. Additionally, the contractor will need to clean the furniture on the patio as well as open and close the umbrellas daily.

Moreover, during business hours, the contractor undertakes the responsibility for dining room cleanliness, including table, chair, serving line, condiment dispenser, drink dispenser, and cooking equipment cleaning, as well as immediate spillage cleanup and proper garbage disposal. The contractor is expected to sweep and mop the kitchen and dining room floors daily. Routine maintenance of kitchen hoods and filters is also within the contractor's purview. SLAC's responsibility extends to floor care in the dining area, along with periodic tasks such as duct cleaning, Ansul fire protection, and drain maintenance, beyond daily operations.

SLAC agrees to handle window cleaning, sweeping paved patio areas, garbage removal from loading dock dumpsters, as well as the replacement of light bulbs and fluorescent tubes.

For waste management, SLAC shall provide adequate waste containers in dining areas to ensure sanitary trash disposal. The contractor will maintain cleanliness of these containers and empty them as needed. Furthermore, the contractor will designate receptacles for recycling, composting, and regular trash, with SLAC providing composting containers at the loading dock.

During business hours, the contractor is responsible for ensuring that the entire service area and dining rooms meet at least minimum standards of orderliness and cleanliness.

3. Inventories: SLAC shall provide the contractor with a physical inventory of expendable and non-expendable supplies (e.g., china, glassware, and silverware) and capital equipment as of the effective date of the Agreement (see Exhibit A). The contractor shall be responsible for additions to and replacement of expendables, smallware, and non-fixed equipment. A copy of the anticipated physical inventory shall be included in Exhibit A.

The contractor shall provide an adequate inventory of employee uniforms, aprons, towels, bar wipes, potholders, and other related food service linens. The contractor shall also be responsible for the laundry, cleaning, and maintenance of an adequate inventory of these items.

Upon expiration or termination of this Agreement, the inventories of food, beverages, and any capital equipment supplied by the contractor shall remain with the contractor.

An amount of expendable and non-expendable supplies equal in value to the opening inventories of such items, as documented in Exhibit A, will be returned and become the property of SLAC

4. Equipment and Furniture: SLAC will furnish, at its own expense, all existing kitchen and dining room furniture, fixtures, and equipment needed by the contractor to fulfill its obligations per Exhibit A. SLAC may update the decor and dining room furnishings upon the end of their useful lifespan, providing advance notice to the contractor and collaborating to minimize operational disruptions.

The contractor shall inform the SLAC Contract Administrator or their authorized representatives of necessary repairs to SLAC-owned capital equipment and related facilities, and SLAC shall be responsible for timely repairs and replacements unless

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 5 OF 7

caused by the contractor's gross negligence. In such cases, SLAC may request the contractor to undertake and cover the costs of necessary repairs or replacements, or SLAC may opt to handle them directly and invoice the contractor promptly.

A preventive maintenance program for SLAC-owned capital equipment, including regular replacements, will be established and financed by SLAC, with full cooperation from the contractor. SLAC will provide periodic reports on its preventive maintenance activities.

Maintenance and replacement activities will be scheduled to minimize disruptions to food service operations.

The contractor may suggest SLAC purchase or lease additional equipment to enhance services, but SLAC has the discretion to decline. If accepted, delivery and installation will be coordinated to minimize disruptions, with Exhibit A updated accordingly. SLAC will handle the disposition of fixed equipment. SLAC will also provide lockable office and storage spaces for the contractor's exclusive use during the Agreement's term, with exceptions for SLAC's right to access upon notice or in emergencies. The contractor must obtain written permission from SLAC for the use of SLAC-owned equipment by any other party.

The contractor agrees to use all SLAC capital equipment in place as of the effective date or as replaced or added. Diligence against damage or destruction of SLAC equipment is expected. SLAC facilities and equipment are to be used solely for fulfilling contractual obligations, and any use for other parties requires SLAC's prior approval. The contractor is responsible for the delivery of all food, beverage, and smallware items, ensuring responsible delivery practices and liability for any property damage resulting from delivery vehicle negligence.

5. Facilities Use: The physical spaces currently constituting the Food Court within Building 053 shall be made available to the contractor for use from the effective date and remain available throughout the Term of the Agreement except as otherwise provided for herein.

The contractor shall not utilize the facilities in a manner different from their current use, except with the prior written approval of the SLAC Contract Administrator or their duly authorized representative(s).

During hours when food is not being served by the contractor, SLAC may, at its discretion, have access to the dining room seating area. The contractor shall cooperate in allowing access to this space. It is understood that SLAC may, without interfering with normal food service operation, utilize the dining and service areas from time to time for necessary purposes. Any setup and cleanup related to such use shall be undertaken by SLAC personnel at no cost to the contractor, and the facilities shall be restored to their previous condition before the next operational period. This includes maintenance, sanitation of the areas, dining and service equipment, and necessary trash removal.

Under no circumstances shall the contractor license or permit any person or entity to use or occupy any such space except as specifically provided in the Agreement, and no lease or easement is created hereby.

A successor Operator shall have access to the premises at reasonable times that are not operationally disruptive, with prior written notice to the contractor as determined by the SLAC Contract Administrator or their duly authorized representative(s) before the termination of this Agreement. The Contract Administrator or their duly authorized representative(s) shall determine and coordinate the required arrangements for this access and ensure that the successor operator does not interrupt or disturb any operation of the contractor.

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 6 OF 7

I. Business Practices

1. Security and Control: The contractor shall maintain tight security in the facilities and exercise maximum control over all sales transactions. The contractor must be committed to maintaining stringent security measures within the facilities. To facilitate this, SLAC will furnish locks and keys to enable the contractor to secure storerooms, offices, refrigerators, and freezers when unattended and at the close of each day. The SLAC Contract Administrator, or their designated representative(s), will supply duplicates of all keys to the contractor. The contractor will request only the necessary number of keys for all areas, ensuring that each is returned upon an employee's departure or significant change in responsibilities. Requests for keys or lock changes must be coordinated through the SLAC Contract Administrator or their authorized representative(s). Costs associated with re-keying food service areas more frequently than once per year shall be the responsibility of the contractor, except in cases of circumstances beyond its reasonable control.

2. Health Exams and Bonding: Health examinations and bonding of personnel shall be the contractor's responsibility.

3. Assignment and Subcontracting: This Agreement, in its entirety or in part, may not be assigned to another Operator without prior written permission from the SLAC Contract Administrator or their duly authorized representative.

J. Promotional Materials

All promotional materials, regardless of their media format (including printed, electronic, and broadcast media), provided by the contractor in connection with the services outlined in this Agreement, must receive written approval from the SLAC Contract Administrator or their duly authorized representative(s) prior to use. This approval shall not be unreasonably withheld. All such materials must prominently identify the contractor as the sole authorized operator of the food court, retail operation, and catering services, designated to serve SLAC National Accelerator Laboratory

K. Catering

SLAC shall strive to ensure that all catering activities on its campus are contracted exclusively with the designated contractor. Particularly, all catering services within the SUSB Building 053 must be exclusively contracted with the designated contractor. Additionally, it is important to highlight that the contractor reserves the right to decline any catering activities based on business volume.

L. Compliance

The contractor shall comply with all applicable federal, state, and local laws and regulations, as well as SLAC and Stanford University policies and procedures.

M. Reporting and Communication

The contractor shall provide regular reports on service operations, including sales data, customer feedback, and any issues or incidents. Effective communication with SLAC’s Contract Administrator is required to address and resolve concerns promptly.

SECTION C (REV. 6/01/12) SLAC-SCM-GEN-030 PAGE 7 OF 7

Exhibit A

List of physical inventories of expendable and non-expendable supplies (e.g., china, glassware, and silverware) and capital equipment as of the effective date of the Agreement including existing kitchen and dining room furniture, fixtures, and equipment.

Profile ID Asset Tag Description Manufacture Model Serial

79930062 PC24488 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX4819Z011

79930062 PC24489 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX48201020

79930062 PC24490 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX48201016

79930062 PC24491 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX48201002

79930062 PC24492 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX48201014

79930062 PC24493 Refrigerator Reach-In TURBOAIR TOM-48DX8 TDX48201010

79915070 PC24494 Slicer Food El GLOBE 3850N 3850N-01287

79915220 PC24495 Counter Food & Refrigerator WELLS PSSC-PX SN15- 003522A

79915220 PC24496 Counter Food & Refrigerator Southern 15-003519

79915015 PC24497 Fryer Gas FRYMASTER WH-90 0706IH0003

79915225 PC24498 Counter Hot Food Unknown Unknown

79915025 PC24499 Grill Gas MONTAGUE Unknown

79915220 PC24500 Counter Food & Refrigerator WELLS MOD300TDM H37D4410004

79915040 PC24501 Mixer Food .. Qt El GLOBE SP20 7228986

79915004 PC24502 Oven Convection CONVOTHERM WB215060842

79915004 PC24503 Oven Convection CONVOTHERM WB415060589

79915010 PC24504 Range Commercial MONTAGUE Unknown

79915020 PC24505 Cooker Steam/Tilt Skillet GROEN BPM-30G J169808-1-1

79915010 PC24506 Range Commercial Wok Atlanta Culinary WR-D23NG GSW150714-

79915010 PC24507 Range Commercial MONTAGUE Unknown

79915271 PC24508 Table Work & Refrigerator True Manufacturing TPP678 8481015

79915100 PC24509 Warmer METRO C5 6 Series C56E007212

79915012 PC24510 Hood Exhaust System Range MONTAGUE Unknown

79915012 PC24511 Hood Exhaust System Range MONTAGUE Unknown

79930010 PC24512 Icemaker MANITOWOC B970 1120074378

79915271 PC24513 Two Drawer Refrigerator True Manufacturing

Unknown