Palouse Ridge AOO - Corrected.pdf

Announcement of Opportunity For

Food Service Palouse Ridge Golf Club

At Washington State University

AOO# GCR240701

Washington State University Contact:

Milo McGehee AOO Coordinator

Real Estate Services milo.mcgehee@wsu.edu

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1.0 Introduction

Purpose of AOO The purpose of this Announcement of Opportunity (AOO) is to solicit proposals from innovative and experienced food service providers and to enter into an agreement (the “Agreement”) with a qualified provider to operate a restaurant at the existing restaurant/kitchen at the Palouse Ridge Golf Club at Washington State University. Washington State University may hereafter be referred to as “WSU” or the “University”. WSU is examining several alternatives for providing this service and may decide, after reviewing proposals submitted, not to enter into any Agreement.

Background Washington State University is a premier Tier 1 research university and the State of Washington’s land grant university. The University has a presence across the state and abroad, with five campuses (Pullman, Spokane, Tri-Cities, Vancouver, and Everett), four major research centers located throughout the state, and extension offices in every county, in addition to the Global Campus Online and international research. The main campus is located in Pullman, Washington, and serves approximately 21,000 undergraduate and graduate students, and employs approximately 5,900 faculty and staff.

Palouse Ridge Golf Club Palouse Ridge is a championship golf course with related facilities located on WSU’s main campus in Pullman, Washington. Carved into a broad expanse of rolling hills on the northeast corner of the Pullman campus with beautiful views, Palouse Ridge is one of America’s finest public-access courses. Completed in 2008, it is a 7,335 yard, par-72, eighteen-hole links-style golf course. It was designed by the late renowned golf course architect, John Harbottle III, and is similar to the links courses of Scotland. Shortly after its opening in 2008, Palouse Ridge was ranked as the ninth best new golf course in the world by “Travel and Leisure Golf” magazine. The course provides a first-class golfing experience for University golf teams, students, faculty and staff, area residents, and state, regional, national, and international visitors, averaging over 17,000 rounds per year. It is a championship golf course that provides a top-quality venue for tournaments, including men’s and women’s PAC 12 championships. In 2019, it hosted its second NCAA Division 1 West Regional for men, and in 2020, hosted the NCAA Division 1 West Regional for women. It has also hosted PNGA amateur championships and Washington junior championships and has more scheduled for the future. The course is generally open from March through November each year, depending upon weather. It is managed and operated by CourseCo, Inc. under contract with the University. Palouse Ridge Golf Club is located at 1260 Palouse Ridge Drive, Pullman, Washington, wherein the subject restaurant space is located.

Goals and Objectives The University’s objective is to partner with an innovative, experienced professional to deliver high quality food and beverage service to golfers, university staff and students, and the general public.

This should include, but is not limited to:

• Providing a diverse menu of food and beverage alternatives

• Providing service designed specifically for golfers’ needs

• Offering high quality food and beverage to the general public, with a view to growing the business

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• Managing the course restaurant and event pavilion to return increasing cash flow over the term of the contract

2.0 AOO Details

The purpose of this section is to provide proposers with an understanding of the proposal process. This section contains instructions for proposers as they respond to this AOO and describes the various phases of screening, review, evaluation, and selection. It also explains the rights of the University in these procedures.

2.1 Proposal Response Outline. Proposals must be concise and in outline format.

Pertinent supplemental information should be referenced and included as attachments. All proposals must be organized and tabbed to comply with the following sections:

Tab A LETTER OF TRANSMITTAL. The letter of transmittal should include an introduction of the proposer’s company, the name, address, telephone number and fax number of the person to be contacted along with others who are authorized to represent the company in dealing with this AOO.

Any other information not appropriately contained in the proposal itself should also be included in the letter.

Tab B EXECUTIVE SUMMARY. An executive summary will briefly describe the proposer’s approach and clearly indicate any options or alternatives being proposed. It should also indicate any major requirements that cannot be met by the proposer.

Tab C DETAILED DISCUSSION. This section should constitute the major portion of the proposal and must contain a specific response in outline form to each section in the Requirements section of this AOO. Outline numbers should correspond, in order, to the section numbers contained in this AOO.

Failure to provide written response to items indicated in this AOO will be interpreted by the University as an inability by the proposer to provide the requested product, service, or function.

Tab D Pro Forma Cost. The proposer must submit operating costs and revenue projections for Five

(5) years.

Tab E FINANCIAL REPORTS. The proposer should furnish a current financial report for the company's most recent fiscal year.

Tab F Miscellaneous additional information and attachments, if any, may be submitted by the proposer. Any proposal information that provides options or approaches for WSU to consider that may not be requested in this AOO should be provided in this area of the proposal.

2.2 Administrative Guidance. The information provided herein is intended to assist proposers in the preparation of proposals necessary to properly respond to this AOO. The AOO is designed to provide interested proposers with sufficient basic information to submit proposals meeting minimum requirements but is not intended to limit a proposal's content or to exclude any relevant or essential data therefrom. Proposers are at liberty and are encouraged to expand upon the

Golf Course Restaurant AOO# GCR240701 Page 4 of 14 specifications to give additional evidence of their ability to provide the services requested in this AOO. WSU reserves the right to award additional points and/or consideration for proposers that present innovative, forward thinking, and creative solutions intended to ensure the success of the restaurant. Strategies that include locally sourced and WSU produced food or beverage ingredients are preferred and strongly encouraged.

2.3 Issuing office, AOO Reference Number, and Access to AOO. Real Estate Services of WSU (“Real Estate”) is the issuing office for this AOO and all subsequent addenda relating to it. The reference number for the transaction is GCR240701. This number must be referenced on all proposals, correspondence, and documentation relating to the AOO. This AOO is being posted to the state of Washington’s common vendor notification system known as Washington’s Electronic Business Solution (WEBS). A copy of the AOO and all additional information and addenda pertaining to this AOO will only be available at the following website: https://pr-webs-customer.des.wa.gov/ In order to find this opportunity, you will need to search for solicitations posted by Washington State University and then search by AOO# GCR240701 in the field titled “Customer reference number”.

The posting is titled Announcement of Opportunity for Food Service, Palouse Ridge Golf Club at Washington State University. (Please note: the document can only be found by the AOO number.)

2.4 Due Date. Proposals shall be submitted electronically via email to the AOO Coordinator identified on the cover page of this AOO by 5 p.m. Pacific Time on August 23, 2024. Proposals received after this deadline will be late and ineligible for consideration. Following the deadline, the names of those responding to the AOO may be made available upon request. All other information will remain confidential, to the extent allowed by law (please see section 7.7 herein).

2.5 Pre-Qualification Conference. A pre-qualification conference will be held on July 22, 2024 at 10:00 a.m., at the Palouse Ridge Golf Club, located at 1260 Palouse Ridge Drive, Pullman, Washington. All proposers responding to this AOO are encouraged to have at least one representative of their organization in attendance but it is not required. Additional visits may be scheduled as requested; all proposers will be notified of any scheduled visits.

2.6 Inquiries. Questions arising subsequent to the issuance of this AOO, that could have a significant impact on the responses to the AOO, should be submitted via email to the AOO Coordinator.

Questions and answers will be consolidated and provided to all interested parties by posting such to Washington’s Electronic Business Solution (WEBS) at: https://pr-webs-customer.des.wa.gov/. All such questions should be received by July 29, 2024.

2.7 Important Dates. The following dates are significant for this AOO:

AOO dated and issued: June 28, 2024

Pre-Qualifications Conference (Tour): July 22, 2024

AOO Inquiry Questions Due: July 29, 2024

Answers to questions provided: August 9, 2024

Responses due: August 23, 2024 https://pr-webs-customer.des.wa.gov/

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Proposers will be notified of outcome: September 17, 2024

2.8 Time for Evaluation. Time for Evaluation. All submittals shall remain valid for a minimum of 180 calendar days after the Qualifications Due Date to allow adequate time for evaluation.

2.9 Evaluation of Submittals. The University may award an Agreement based on initial submittals received without discussion of such submittals with proposers. Accordingly, each initial submittal should be submitted with the most favorable service available.

2.10 Oral Presentation. The University may require an oral presentation by a proposer to supplement their written proposal. These presentations will be scheduled, if required, by the after submittals are received and prior to the award of the Agreement.

2.11 Award of the Agreement. Upon completion of the evaluation process, the University may award the Agreement to the proposer whose proposal is determined to be most advantageous to the University. If a proposal is selected for award as a result of this AOO, WSU shall announce the apparent successful proposer by posting an award notice on WEBS and contacting the successful proposer in writing via email. Unsuccessful proposers will also be notified of the award decision via email. Only those at the University with delegated authority to do so are authorized to award an Agreement for the proposed restaurant operation and the services to be provided hereunder.

Scope of work – Specifications

3.0 Scope

The University seeks proposals from qualified restaurant operators to operate the restaurant in the golf course clubhouse, which includes a full-service restaurant and bar/lounge, and to operate the adjacent pavilion as an event space with food and beverage services, as well as to provide food and beverage options on the golf course with a cart service. The University seeks a distinctive dining experience with high quality food in a comfortable, casual atmosphere. The operator must cater to golf course clientele, and also the Pullman/Moscow community as a whole. Preference will be given to a cuisine that prioritizes and showcases locally sourced food and beverages produced by Washington State University and regional farmers/producers in the Pacific Northwest.

In addition, the University may collaborate with the successful operator to explore and develop a creative vision for future expansion that could include “living/learning” labs or other features that develop University/student/community partnerships to explore the liquid arts, training in fermentation, food innovation, and hospitality. Proposers should indicate in in their proposals whether they are amenable to exploring such expansion opportunities with the University in the future.

3. 1 General Requirements. The Clubhouse design provides for one main restaurant area consisting of approximately 4,593 square feet as illustrated in Exhibit A. The University will provide the building structure, exterior and interior wall systems, core and shell HVAC, plumbing, natural gas, electrical power, fire detection, fire sprinkler, and telecommunications infrastructure. University will allow the successful proposer to utilize the existing furniture, fixtures and equipment that are currently located in the restaurant space. The University will collaborate with the provider to determine which existing equipment requires replacement, and will take responsibility for obtaining

Golf Course Restaurant AOO# GCR240701 Page 6 of 14 the agreed equipment. The proposer will provide the design and decor for the restaurant space, and any additional furniture and fixtures necessary for its restaurant operation. The pavilion consists of approximately 4,224 square feet as illustrated in Appendix A. The University will provide the building structure, exterior wall systems, heat, electrical power, fire detection, and fire sprinkler. The proposer will also provide all interior and exterior signage and menu boards for its operations, subject to University approval. Public recycling containers and trash receptacles within the space will be provided by the University. The proposer will need to coordinate its design with WSU Capital Planning and Development to ensure proposer’s architectural concepts, design and specifications are in accordance with the design intent of the Clubhouse and meet WSU requirements. WSU will review and approve the final improvement design submission from the proposer. The City of Pullman serves as the local authority having jurisdiction and will issue building and occupancy permits and provide building inspections associated with the building permit. The proposer will be required to seek and receive all other related licenses and permits necessary for operation, including but not limited to, Whitman County health permits associated with food service, alcohol permits as required by the Washington State Liquor Board, and permits required by the Washington State Department of Labor & Industry. The local agency for Whitman County food service-related permits is the WSU Environmental Health & Safety Office. Washington State University reserves the right of prior approval of any subsequent change in plans for improvements, as well as any placement of signage and changes in decor, including colors and lighting within the space.

3.2 Restaurant Name & Signage. The naming and signage of the restaurant operation must be approved by the University, and the University reserves the right to reject any naming or signage that is not in the best interests of the University (as determined by the University).

3.3 Custodial/Maintenance. The proposer will be required to provide its own custodial service for its space in the Clubhouse and in the pavilion. The proposer will be required to use WSU Maintenance Staff or WSU Facilities and Operations for all routine operations and maintenance work within the walls of the allocated space. This includes electrical outlets, plumbing, and venting and kitchen facilities within the walls of the space. The proposer will need to contract with non-WSU staff to work on specialty equipment or fixtures supplied or ordered solely by the proposer. The proposer will be charged an hourly rate for Maintenance Services, which will be mutually agreed upon and included in the Agreement with the proposer.

3.4 Trash, Garbage, Recyclable Materials Services. WSU will provide garbage removal service from a central building dumpster. The proposer will be required to place daily accumulated trash in the dumpster. A recycling area will also be available for the proposer at the Clubhouse, and the proposer will be required to place selected recyclables in designated areas. The proposer will reimburse the University for Garbage Removal and recycling services provided at current published rates.

The proposer will also be encouraged to have an effective waste management program to minimize garbage and maximize recycling to support the Waste Wise Recycling Program at WSU and WSU Executive Policy #24, found here: https://policies.wsu.edu/prf/index/manuals/executive-policy-manual-contents/ep24-wsu-sustainability-initiative/. The program should be site specific for the collection, recycling, and disposal of the waste generated at the site. The program should include

Golf Course Restaurant AOO# GCR240701 Page 7 of 14 the procedures and processes to be used to separate, store, and transport wastes and recyclables and compostable, and should also include methods to assure proper implementation of the plan.

The proposer will be encouraged to consult with the WSU Recycling & Sustainability Coordinator to ensure the program realizes maximum results.

3.5 Utilities. WSU will provide the utilities for the space in the Clubhouse, including electrical, natural gas, water, and sewer. The proposer shall be responsible for its own telephone and other communication charges and facilities, and all other utilities separately metered in the restaurant space and pavilion. Proposer shall pay for its proportionate share of all utilities that are not separately metered, which proportionate share shall be based on the size of the restaurant space in relation to the total size of the Clubhouse, as well as the proposer’s estimated use of such utilities, as determined by University in its commercially reasonable judgement.

3.6 Card Technology/Point of Sale. At the present time, Washington State University uses a student ID card (CougarCard) for identification purposes that include, for example, dining facility access, buildings and room access, access to the recreation center and athletic events, and library items for check out. The CougarCard also offers an account called Cougar CASH. Cougar CASH is the convenient, cashless way to pay at the area's most popular businesses and services on and off campus. It is a prepaid, stored-value account that is widely used by students, faculty, and staff to purchase items from vending machines to the Bookie.

It is expected that the successful proposer will accept Cougar CASH as a form of payment, if available. The proposer is expected to purchase and install, at the proposer’s cost, all equipment necessary, as needed, to accept these transactions.

3.7 Marketing / Advertising. The successful proposer will be responsible for all efforts and expenses related to marketing and/or advertising their services. The University intends to work with the proposer, when possible, to integrate/supplement proposer’s marketing efforts to assist in achieving the University’s vision for the restaurant.

3.8 Hours of Operation. The proposer may operate on a specific schedule to be agreed upon between the University and the successful proposer while taking into account the needs of the Pullman/Moscow community throughout the year, as well as the needs of the golf community during the golf season. Proposers will provide a preliminary operating schedule in their proposals to illustrate how they would meet these needs, and the services to be provided. The proposer may choose to operate seasonally, aligned specifically with the golf season; or may choose to operate year-round immediately. Proposers are encouraged to describe their short- and long-term operating strategies.

3.9 Security. Security of the Clubhouse during closed hours will be the responsibility of WSU. The proposer’s premises must be secured and locked when the proposer’s space or the Clubhouse is closed. If the proposer has any special security requirements, they should be stated in their proposal. Security of the proposer’s operations shall be the responsibility of the proposer.

3.10 Equal Opportunity and Sexual Harassment Policies. All proposers must agree to comply with all existing federal, state, and local laws prohibiting discrimination or sexual harassment. Proposers

Golf Course Restaurant AOO# GCR240701 Page 8 of 14 must also agree to abide by policies concerning these matters as set forth by Washington State University.

3.11 Tobacco use. The WSU Pullman campus is a tobacco and nicotine free campus per Section 504- 38 of the Washington Administrative Code and the WSU Safety Policies and Procedures Manual.

3.12 Drug Free Workplace. Washington State University is a drug free workplace, and all proposers must comply with the drug free policy that Washington State University has established.

4.0 Requirements – Qualifications Evaluation

Minimum Mandatory Requirements. The mandatory screening performed in Section 4 is a preliminary evaluation designed to ascertain the proposer’s ability to meet minimum standards required to effectively function in the Washington State University environment. The screening results are pass or fail. A passing evaluation will allow a proposer to continue along the evaluation path. Any failing evaluation will result in proposer disqualification. Proposers will be immediately notified if they receive a failing evaluation during this phase of consideration.

4.1 Experience. Proposers should provide evidence of experience of successfully operating and managing all aspects of a full-service restaurant operation. The University is interested in a proposer who can successfully market their operations to bring in enough customers to make the operation a commercial success over the long term, to reduce operator turnover and provide continuity of services. Proposers should provide locations of existing operations which can be visited by the evaluation committee to assess the appearance of the operation, and where samples of proposer’s proposed food and beverage items can be obtained. Proposers should provide a brief history of their business(es), their operations, the number of years in business, and any other pertinent information regarding the ability to successfully operate the restaurant and event pavilion.

4.1.1 The successful proposer is required to have had at least five (5) years of experience operating a functioning full-service, retail food establishment, which must be verifiable. Describe your company's retail food and beverage experience.

4.2 Food Type / Menu. There are no requirements in terms of the types of food that should (or should not) be included in the proposer’s proposal, provided the type of food proposed is of high quality and appeals to all markets the University desires to serve. While the food offerings will be evaluated in terms of the attractiveness, pricing, and quality of the menus proposed, we are looking for innovative menus that could include any number of different types of food offerings. Variety is encouraged. Proposers must provide a sample of the menu they propose to offer with clarification in terms of items that are intended to be provided on a daily basis versus items that are “specials.”

Menus must include approximate pricing information for each item. The University is open to proposals which include a rotating menu. This specification is intended not to “lock in” the final menu, but to give WSU an idea of what to expect in terms of the food type, pricing, and quality that will be provided. In accordance with Section 5, the University may require that finalists demonstrate the quality and presentation of their food items; which if required will be arranged separately between the University and the proposers.

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4.2.1 Perceived Quality / Value. To achieve the University’s mission, the University desires a high level of quality when compared to the price. Proposers will ultimately set both the quality level and the final prices. The University may evaluate the quality and value of the proposed food offerings through site visits to proposer’s existing food services operations and evaluations of the proposed menu pricing. Provide a summary of the estimated prices for the food and beverage offerings.

4.2.2 Provide the general nutritional content of the food prepared for consumers. Proposers will also be evaluated on whether they can demonstrate that organic foods or ingredients are used in their products. Proposers that use locally sourced food products, ingredients, and beverages, particularly from the University, will be given higher preference during the University’s evaluation process.

4.3 Financial Structure. The University is seeking a proposer who can support its own business enterprise, using the University-owned space and equipment provided by the University, as agreed by the University and the successful Proposer, to create a “free-standing” operation that does not require additional University funds or subsidization from the University.

The University may be willing to consider a revenue-sharing plan in which the University is provided with a percentage of gross sales revenue over a minimum agreed upon amount. Any proposals requiring the University to cover any up front and/or additional operational expenses (beyond those which are explicitly granted in this AOO), or that will potentially provide the University with less than the minimum amount above, will be heavily penalized in the final proposal evaluation process. Any other proposed financial arrangements for the final Agreement between the University and the successful proposer shall be provided as an optional proposal in Tab F and shall be considered only at the sole discretion of the University.

4.4 References. Identify the three (3) references you feel represent the best relationships with your company by ranking them 1, 2, or 3. At least one reference for an existing operation, in which the proposer provides services similar to those required by the University, is to be provided. Include business name, address, phone number, and contact person for each reference. The University reserves the right to contact or visit any of the proposer’s current and/or past operations to evaluate the level of performance and customer satisfaction.

4.5 Commitment to Community Development and Growth and Sustainable Practices.

Please provide a summary of how the proposer would benefit Washington State University and the surrounding area. Include information on how local products, particularly locally grown agricultural products, or labor will be used in the proposer’s service. Local is defined as products grown and processed in the Northwest with an emphasis on a 200-mile radius of the Pullman campus.

Proposer should purchase a percentage of dairy products, produce, fruit, meat, and other WSU products available. Also indicate what plans the proposer intends to implement which will provide continued growth to the area. Proposers who can demonstrate current practices that benefit the region will be evaluated more favorably than proposers who are currently providing services in the region but don't implement these practices.

Proposers should also demonstrate how they utilize environmentally sound practices in their retail food and beverage operations. This may include use of recycled materials, or environmentally

Golf Course Restaurant AOO# GCR240701 Page 10 of 14 friendly cleaning or service products. Proposers should describe how the services and products provided by the proposer will align with the strategic goals of Washington State University, and specifically, Executive Policy #24.

Proposers who indicate in their proposals that they are willing to work with the University’s hospitality management program to provide internships to students will also be evaluated more favorably.

5.0 Evaluation Process.

All proposals in response to this AOO will be evaluated in a manner consistent with all applicable state of Washington and University rules and policies.

In the initial phase of the proposal evaluation process, the evaluation committee will review all proposals timely received. First, nonresponsive proposals (those not conforming to AOO requirements) will be eliminated. Second, the remaining proposals will be evaluated in a cursory manner to eliminate from further consideration those proposals which, in the judgement of the evaluation committee, fail to offer sufficient and substantive provisions to warrant further consideration. Each proposer bears sole responsibility for the items included or not included in the response submitted by that proposer. The University reserves the right to disqualify any proposal that includes significant deviations or exceptions to the terms, conditions, and/or specifications in this AOO.

At the conclusion of this initial evaluation phase, finalist proposals will be selected for detailed review and evaluation, including oral presentations if required. The University may also require that finalists demonstrate the quality and presentation of their food items, which if required will be arranged separately between the University and the proposers. The University reserves the right to be the sole judge as to the overall acceptability of any proposal or to judge the individual merits of specific provisions within competing offers.

All responsive proposals shall be evaluated and scored based on the following criteria:

• Quality of the response and providing all requested information. (Pass / Fail)

• Quality, experience, and reputation of the responder and any current or past operations;

which includes reference information as applicable. (40 points)

• Meeting the objectives as stated in this AOO including but not limited to: use of local food and beverage ingredients, willingness to work with the University on initiatives stated herein, providing a concept that fits well into the WSU and Pullman community, and other perceived value provided in a response that positions the operations for success. (40 points)

• Financial considerations including but not limited to: the financial standing of the responder and proposed financial arrangements in the proposal. (20 points)

• The University reserves the right to add points for any innovative or creative approaches not necessarily detailed herein.

NOTE: The evaluators may adjust their scoring during the various states of evaluation of this AOO as they learn more about each proposer and their respective proposal.

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6.0 Cost Proposal

Final costs and the structure of the Agreement shall be negotiated with the apparent successful proposer. In the event that the University cannot come to agreeable terms and conditions with the apparent successful proposer, it may then negotiate with the next highest scoring proposer or may make no award as a result of this AOO.

7.0 General Terms and Conditions

In submitting a bid in response to this AOO, the proposer agrees to accept the following terms set forth in this AOO.

7.1 Agreement Terms and Conditions: The apparent successful proposer will be expected to enter into an Agreement with terms and conditions that are consistent with those required by the State of Washington and Washington State University as a state public institution of higher education. If the University and the apparent successful proposer are unable to come to agreement on the structure, terms, and conditions of a mutually acceptable Agreement; the University reserves the right to begin negotiations with the next highest scoring responder or to cancel this AOO without making an award. Washington State University will review any terms or conditions provided in a proposer’s response or during Agreement negotiations and accept or reject the same at its sole discretion.

7.2 Most Favorable Terms: Washington State University reserves the right to make an award without further discussion of the response submitted. Therefore, the response should be submitted initially on the most favorable terms which the proposer can propose. The University reserves the right to utilize a best and final offer procedure if it is determined to be in the University’s best interest, however, proposers should respond with their most favorable terms that the proposer can honor if it is chosen as the successful proposer. Washington State University also reserves the right to contact a proposer for clarification of its response. The apparent successful proposer should be prepared to accept this AOO for incorporation into an Agreement resulting from this AOO.

Agreement negotiations may incorporate some or all of the proposer’s response within the University’s discretion. Proposer should not propose any terms in its proposal that it is not willing to incorporate into the Agreement. It is understood that the response and the terms proposed by proposer will become a part of the official competition file on this matter without obligation to Washington State University.

7.3 Responsiveness: All responses will be reviewed by the AOO Coordinator to determine compliance with administrative requirements and instructions specified in this AOO. The proposer is specifically notified that failure to comply with any part of the AOO may result in rejection of the response as non-responsive. WSU also reserves the right at its sole discretion to waive minor administrative irregularities.

7.4 Costs to Propose: Washington State University will not be liable for any costs incurred by the proposer in preparation of a response submitted in response to this AOO, in conduct of a presentation, or any other activities related to responding to this AOO.

7.5 Contracting with Current or Former State Employees: Specific restrictions apply to contracting with current or former state employees pursuant to chapter 42.52 of the Revised Code of

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Washington. Proposers should familiarize themselves with the requirements prior to submitting a response that includes current or former state employees.

7.6 Minority & Women-Owned Business Participation: In accordance with chapter 39.19 RCW, the state of Washington encourages participation in all of its contracts by firms certified by the Office of Minority and Women’s Business Enterprises (OMWBE). Participation may be either on a direct basis in response to this solicitation or on a subcontractor basis. However, no preference will be included in the evaluation of responses, no minimum level of MWBE participation shall be required as a condition for receiving an award, and responses will not be rejected or considered non-responsive on that basis.

7.7 Proprietary Information/Public Disclosure: Responses submitted in response to this competitive process shall become the property of Washington State University. All responses received shall remain confidential until the Agreement, if any, resulting from this AOO is signed by the University, and the apparent successful proposer; thereafter, the responses shall be deemed public records as defined in Chapter 42.56 of the Revised Code of Washington (RCW). Any information in the response that the proposer desires to claim as proprietary and exempt from disclosure under the provisions of Chapter 42.56 RCW, or other state or federal law that provides for the nondisclosure of your document, must be clearly designated. The information must be clearly identified and the particular exemption from disclosure upon which the proposer is making the claim must be cited.

Each page containing the information claimed to be exempt from disclosure must be clearly identified by the words “Proprietary Information” printed on the lower right-hand corner of the page. Marking the entire response exempt from disclosure or as Proprietary Information will not be honored. If a public records request is made for the information that the proposer has marked as "Proprietary Information," Washington State University will notify the proposer of the request and of the date that the records will be released to the requester unless the proposer obtains a court order enjoining that disclosure. If the proposer fails to obtain the court order enjoining disclosure, Washington State University will release the requested information on the date specified. If a proposer obtains a court order from a court of competent jurisdiction enjoining disclosure pursuant to Chapter 42.56 RCW, or other state or federal law that provides for nondisclosure, Washington State University shall maintain the confidentiality of the proposer’s information per the court order.

7.8 No Obligation to Contract: This AOO does not obligate the state of Washington or Washington State University to enter into an Agreement or contract for services specified herein.

7.9 Rejection of Responses: Washington State University reserves the right at its sole discretion to reject any and all responses received without penalty and not to issue an Agreement as a result of this AOO.

7.10 Commitment of Funds: The President of Washington State University or his delegates are the only individuals who may legally commit Washington State University to the expenditures of funds for an Agreement resulting from this AOO. No cost chargeable to the proposed Agreement may be incurred before receipt of a fully executed Agreement.

7.11 Evaluation Procedure: Responses will be evaluated strictly in accordance with the requirements stated in this solicitation and any addenda issued. The evaluation of responses shall

Golf Course Restaurant AOO# GCR240701 Page 13 of 14 be accomplished by an evaluation team(s), to be designated by Washington State University, which will determine the apparent successful response. Washington State University, at its sole discretion, may elect to select the top-scoring proposers as finalists for an oral presentation. The AOO Coordinator may contact the proposer for clarification of any portion of the proposer’s response.

Washington State University reserves the right to award the Agreement to the proposer whose response is deemed to be in the best interest of Washington State University and the state of Washington.

7.12 Notification to Proposers: Washington State University will notify the apparently successful proposer of their selection in writing via email upon completion of the evaluation process.

Individuals or firms whose responses were not selected for further negotiation or award will be notified separately by e-mail or facsimile.

7.13 Debriefing: Proposers with unsuccessful proposals may, within five (5) days of receipt of notification, request a meeting for debriefing and discussion of their proposals. The request must be in writing and addressed to the AOO Coordinator at the following address:

Milo McGehee Program Assistant Real Estate Services Washington State University 1815 NE Wilson Rd., Suite 242 PO Box 641045 Pullman, WA 99164-1045 Milo.mcgehee@wsu.edu

Comparisons between proposals, or evaluations of other proposals, will not be allowed at the debriefing conference. The University will only respond to questions regarding a proposer’s own proposal.

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8.0 Exhibits:

Exhibit A: Floor Plans, Restaurant and Pavilion Exhibit B: Aerial diagram, Restaurant and Pavilion Exhibit C: Restaurant Detailed Floor Plan