NTC_PACKAGE_14_-_CONCEPT_DESCRIPTION.pdf

Orlando International Airport

Concept Descriptions – Phase 2 Solicitations

Package 14

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 Descriptions

The following concept descriptions include the minimum requirements that a successful Proposer must provide in each location.

The concession opportunities being offered through this RFP are for Package 14 Food Service

Concession Opportunities.

Proposers should provide concepts that meet or exceed the proposed descriptions as provided in this

RFP. Deviations from these concepts will not be accepted. Proposers should consider the

Authority’s desire for meaningful local, regional, and national brands when selecting concepts to propose for each location. Proposers should acknowledge the Florida State liquor laws and confirm that the proposed concepts and menus comply with those laws.

Package 14 Food Service Concession Opportunities

The concessions included in Package 14 are located in Airside 4 and the Landside Terminal. There are approximately 17,814 square feet of leasable food service space included in this opportunity.

Package 14

Lease Term: 10 years

Target Opening Date: June 2026

Minimum Annual Concession Fee: $3,270,000

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: 25.0 percent

Unit Airport

Zone Sq. Ft. Concept Description

AS4-F-2 AS4 1,060

Food Hall – Burger. Nationally branded quick service concept specializing in freshly-prepared burgers made from fresh (not frozen beef) and other hot sandwiches. Restaurant should also offer side dishes, including fries; desserts; and a variety of non-alcoholic beverages, including soft drinks and milkshakes. A variety of menu options should be included to meaningfully address dietary needs, including vegetarian and gluten free options.

Non-Permitted Items: alcoholic beverages; vending machines; popcorn;

gum; any merchandise not associated with the brand

AS4-F-3 AS4 781

Food Hall – Ethnic. Local, regional, or national brand quick service concept specializing in an ethnic cuisine, such as Asian or

Mexican food. Restaurant should offer a variety of made-to-order entrees, sides, desserts, and non-alcoholic beverages. A variety of menu options should be included to meaningfully address dietary needs, including vegetarian, vegan, gluten free, and kosher.

AS4-F-4 AS4 976

Food Hall – Mediterranean. Local, regional, or national brand quick service concept specializing in high quality, made-to-order

Mediterranean cuisine; including, but not limited to bowls, salads, flatbreads, pitas, and sandwiches. Restaurant must offer side dishes, desserts, soft drinks, and water. A variety of menu options should be included to meaningfully address dietary needs, including vegetarian, vegan, gluten free, halal, and kosher.

AS4-F-5 AS4 997

Food Hall – Chicken. National brand quick service concept specializing in freshly prepared chicken and other hot sandwiches.

Restaurant should offer side dishes, including fries; desserts; and a variety of non-alcoholic beverages, including soft drinks and milkshakes. A variety of menu options should be included to meaningfully address dietary needs. Restaurant must be open seven days per week.

AS4-F-6 AS4 7,055

Food Hall – Seating / Queuing. A variety of seating options should be provided, including two-top, four-top, and counter seating. Most seating should include charging outlets. All seating and queuing must be accommodated within the food hall lease lines.

Non-Permitted Items: alcoholic beverages; vending machines

AS4-F-7 AS4 4,395

Gourmet Market with Bar. Gourmet market concept featuring high quality gourmet food and beverage products, including but not limited to pastas, salads, entrees, and freshly prepared and/or made-to-order sandwiches and wraps; cheese;

olives; bread; desserts and baked goods; fresh produce; healthy snack items; yogurts; cereal; and other items that can be found in distinctive gourmet markets. Food offerings should meaningfully address a variety of dietary needs, including vegan, vegetarian, dairy free, gluten free, halal, and kosher. This unit may also offer specialty local food products, such as candy, honey, or gourmet nuts that passengers may purchase to consume or as a gift. The unit must include a full-service bar featuring cocktails, beer, and an ample selection of quality domestic and international wines.

Prepared entrees, either to be heated and ready to eat (such as a slice of lasagna) or packaged for later consumption, should be available to customers for takeout. A variety of cold canned and bottled beverages should also be available, including popular independent brands. All queuing and seating for both the bar and dining must be provided within the lease lines.

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

LSA-F-1 Landside 2,550

Gourmet Market with Bar. Gourmet market featuring high quality gourmet food and beverage products, primarily for takeaway, including but not limited to pastas, salads, entrees, and freshly prepared and/or made-to-order sandwiches and wraps;

cheese; olives; bread; desserts and baked goods; fresh produce;

healthy snack items; yogurts; cereal; and other items that can be found in distinctive gourmet markets. Food offerings should meaningfully address a variety of dietary needs, including vegan, vegetarian, dairy free, and gluten free. The unit must include a full-service bar featuring cocktails, beer, and an ample selection of quality domestic and international wines. Prepared entrees, either to be heated and ready to eat (such as a slice of lasagna) or packaged for later consumption, should be available to customers for takeout. A variety of cold canned and bottled beverages should also be available, including popular independent brands.

Seating for the bar and all queuing must be provided within the lease lines.

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