NTC_PACKAGES_1-7_AWARDS.pdf

This document is an awards listing for the North Terminal Complex (NTC) Concessions Phase 1 program at Orlando International Airport, issued by the Greater Orlando Aviation Authority (GOAA). The awards span seven packages across multiple airside and landside concession spaces, with various food and beverage, retail, and specialty concepts distributed among the awarded concessionaires. Package 1 was awarded to OTG Concessions Management, LLC and includes 13 food concepts on Airside 3, including Maxine's on Shine, Starbucks, Stasio's Italian Deli, Smoke & Donuts BBQ, and multiple other dining establishments, along with five retail and specialty units. Package 2, awarded to MCO 2 JV, LLC, covers units in Airside 1 and Airside 4 with concepts including SoDough Square Pizza, Kelly's Homemade Ice Cream, and wine bars. Package 3 went to SSP America MCO II, LLC with three food concepts on Airside 2. Package 4, awarded to The Marshall Retail Group, LLC, includes retail and food service units across multiple airside and landside locations. Package 5 was awarded to NewsLink of Orlando NTC I, LLC with retail and specialty concepts. Package 6 received no proposals. Package 7, awarded to VRG Orlando, LLC, includes food service units on Airside 1 and Landside C with a target opening date of June 2026 and a 10-year contract term.

The awards represent the initial phase of the NTC Concessions program, with concessionaires selected based on evaluation criteria including ACDBE participation, customer service experience, concept quality, improvements, and financial return. The program emphasizes innovative, visually appealing concepts that exceed traveler expectations and includes sustainability requirements such as 100% compostable serviceware and contactless ordering capabilities. Financial commitments for concessionaires include minimum capital investments of $500 to $600 per square foot and minimum annual concession fees of $1,920,000 for Package 10 and other agreements. The GOAA has implemented restrictions limiting any single proposer to no more than 20% of the North Terminal Food and Beverage Program by square footage, and a 25% ACDBE participation goal applies to the program. Proposers are required to offer a 20% employee discount on food and non-alcoholic beverages and provide comprehensive dietary accommodations and local, regional, and national brand options to ensure meaningful dining experiences for travelers.