NTC_PACKAGE_13_-_CONCEPT_DESCRIPTION.pdf

Orlando International Airport

Concept Descriptions – Phase 2 Solicitations

Package 13

Required Specifications

All food service locations must provide the following required customer service elements and abide by all sustainability requirements implemented by the Authority:

• Menu items addressing all day parts (including breakfast, lunch, and dinner)

• All food products should be available “to go” in convenient and compostable packaging

• Menu offerings shall be of high quality and offer good value to the customers

• Portion sizes should be reflective of price and consistent with similar off-Airport locations

• Menus should include selections specifically oriented to and priced for children

• Menus must include items to address dietary restrictions in a meaningful way, which must include gluten-free and vegetarian options at a minimum, and should include vegan options

• A majority of the menu selections should be able to be prepared in a short amount of time to accommodate the traveling passengers. Preparing and packing food items in advance, other than grab and go menu items, however, is discouraged

• Contactless ordering and payment options, including the implementation of technology to offer non-printed/paperless receipts

• Compostable food service ware and consumer-facing packaging, including but not limited to utensils, straws, and to-go containers

• All customer bags should be made from recyclable or compostable materials and able to be recycled or composted

The Greater Orlando Aviation Authority is committed to the City’s sustainability goals to enhance quality of life and wellbeing, generate diverse economic growth, and create equitable access to resources and services for the entire Orlando community and visitors to the Orlando International Airport. In this effort, non-compostable, single-use serviceware, including plastic bags, plastic straws, and polystyrene (Styrofoam) items are prohibited. All single-use serviceware, including but not limited to bags, utensils, to-go containers, straws, and cups must be 100 percent compostable.

Voluntary Specifications

Proposers are encouraged to incorporate the following voluntary food service elements into their operations to the greatest extent possible:

• Organic agricultural products from the Florida region

• Organic or all-natural meat from animals treated humanely and without added hormones or antibiotics

• rBST-free cheese, milk, yogurt, and butter

• Cage-free, antibiotic-free eggs

• Sustainable seafood

• Fairly traded organic coffee

• Products free of hydrogenated oils

• Products free of artificial colors, flavors, and additives

• Un-bleached paper products

• Compostable, bio-resin bottles, paper boxes, or aluminum cans for bottled water

• Low or non-phosphate detergents

• Agricultural products that have not been genetically modified.

Proposers should consider the Authority’s desire for meaningful locally, regionally, and nationally recognized brands in the purchase of food service and retail products and supplies.

Restrictions

In addition to the non-permitted items in each unit, please note the following restrictions:

• Gum and popcorn may not be sold or offered in any concession.

• Landside retail stores may not sell theme park merchandise. Theme park merchandise may be sold in airside newsstands or news and gift stores over 500 square feet. Theme park merchandise must be limited to not more than five percent of the store area (for news and gift stores, the five percent should be counted against the newsstand portion of the store). No theme park merchandise may be sold in gift shops or the gift shop portion of news and gift stores.

Concept and Package Description

The following concept description includes the minimum requirements that a successful Proposer must provide in this location.

The concession opportunity being offered through this RFP is for a Package 13 Food Service

Concession Opportunity.

Proposers should provide a concept that meets or exceeds the proposed description as provided in this

RFP. Deviations from this concept will not be accepted. Proposers should consider the

Authority’s desire for meaningful local brands when selecting a concept to propose for this location.

Proposers should acknowledge the Florida State liquor laws and confirm that the proposed concept and menu comply with those laws.

Package 13 Food Service Concession Opportunity

The concession included in Package 13 is located in Airside 2. There are approximately 3,995 square feet of leasable food service space included in this opportunity.

Package 13

Lease Term: 10 years

Target Opening Date: June 2026

Minimum Annual Concession Fee: $862,000

Minimum Initial Improvement Investment:

Food Service: $600 per sq. ft.

Seating: $200 per sq. ft.

Retail $500 per sq. ft.

Minimum Mid-Term Investment: 15 percent of Actual Investment in Original Improvements

ACDBE Participation Goal: 30.0 percent

Unit Airport

Zone Sq. Ft. Concept Description

AS2-F-1 AS2 3,995

Casual Dining Restaurant. Locally branded casual dining restaurant offering an enticing and contemporary dining environment and menu. Menu should include a variety of appetizers, entrees, side dishes, and desserts. Children’s menu should be provided. All menu sections should include a variety of options that meaningfully address different diets, including vegetarian, vegan, gluten free, and kosher. A full-service bar must be included, offering craft cocktails, locally-brewed beers, and an ample selection of quality wines. Seating should be maximized within the lease lines. In addition to table service, the restaurant must have a convenient takeaway area for passengers to efficiently order and pick up food for later consumption.

Non-Permitted Items: vending machines; popcorn; gum; any merchandise not associated with the brand