Proposal_Submittal_Check-List.pdf
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- Solicitation number
- 26-P-00355
- Issued by
- Hillsborough County, Florida
About this file
This is a Proposal Submittal Checklist for food and beverage services at the Tampa Convention Center (TCC), a division of Hillsborough County government in Florida. The proposal requests comprehensive food and beverage operations including the purchase, preparation, sales, and service of food, alcoholic and non-alcoholic beverages for catered and non-catered events, operation of a permanent restaurant, bars, and concession stands, and catering and portable food and beverage services for conventions, entertainment events, and banquet functions serving over 350,000 guests annually. Proposals are due July 27, 2026. The checklist does not specify a pre-bid meeting date, site visit schedule, award date, or contract term length.
The evaluation is weighted across six primary categories: Financial Proposal (20 points), Proposer's Qualifications & Industry Experience (25 points), Responsiveness to the Scope of Services (40 points), Sales and Marketing Plan (10 points), Facility Management Plan (10 points), and Asset Management Program (10 points). Within these categories, proposals must address financial terms and capital plans, management and incentive fee structures, projected financials, operating pro formas, proposed capital investments, company qualifications and professional memberships, staffing structure and organizational charts, past comparable client experiences, corporate data, staffing and training plans, facility operations and sanitation procedures, technology approaches, quality control and customer service levels, marketing and sales strategies, asset inventory management, and compliance with applicable alcoholic beverage control acts, sanitation and health regulations, and food safety requirements. The checklist also requires proposers to list any exceptions to RFP specifications and terms. No pricing information, set-asides, incumbent identification, or funding sources are specified in this document.
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Proposal Submittal Checklist
The following items must be submitted in the proposal. Each Proposer shall submit all the following information in a format that corresponds with the order of the subheadings listed below from Section 2.23. Proposal Submission Requirements and
Documentation in the Scope of Services.
Financial Proposal (20pts)
Financial Terms and Capital Plan (10pts)
i. Management + Incentive Fee Structure
ii. Projected Financials
iii. Proposed Operating Pro Forma
iv. Proposed Capital Investments
Financial and Business Documentation (10pts)
i. Financial Statement
ii. Financial References and History
iii. Business and Budgeting Administration
Proposer’s Qualifications & Industry Experience (25pts)
Qualifications of Firm (5pts)
i. Dun & Bradstreet Report
ii. Membership & Professional Organizations
iii. 3) client/customer references
Proposer’s Staffing Structure (5pts)
i. Organizational chart, corporate and onsite
Past and Previous Client Experiences (5pts)
i. Past (5) years of comparable TCC clients
ii. Experience with restaurants
Company Achievements (5pts)
i. Major achievements
Corporate Data (5pts)
i. Company History
ii. Terminated for default
iii. Full Details of termination
iv. Signed by corporate official
v. Signed by authorized persons binding partnership
vi. Signed by sole proprietorship
vii. Joint Venture proposal
viii. List of Corporate Officers
ix. List of Regional Supervision
x. Legally binding
Responsiveness to the Scope of Services (40pts)
Staffing and Training (10pts)
i. Qualifications of key onsite personnel
ii. Staffing levels and coverage plan
iii. Contingency staffing plan
iv. Training programs
v. Transition Plan
vi. Timeframes
vii. Commence sales operations
viii. Staff notification
ix. Meeting planner notification
x. Management on-site, full-time
xi. Initiation of marketing and sales program
xii. Training and familiarization of CC
xiii. Sub-contractor notification
xiv. Any and all additional takeover procedures
Facility Management Plan (10pts)
Operations Plan
i. Operating and growth
ii. Identify locations of concession operations
iii. Indicate specific services
iv. Sanitation Plan
v. Providing and maintenance of vending machines
vi. Samples of safety, sanitation, and operating check-lists
vii. Additional utility changes/additions
viii. Operating concurrent events
ix. Suggested Modifications
x. Subcontractors and Joint Ventures
xi. Peak business operations
xii. Sustainability Plan Energy, conservation program, Programming
Business and Technology Approach
i. Overall approach and methodology
ii. All proposed systems and technologies
iii. Strategy for immediate and future technology
Quality Control and Customer Service Levels
i. KPIs
ii. Proposed menus
iii. Catering experience
iv. Branded and other subcontracted products
v. Purchasing policy
vi. Proposer's products
vii. Suppliers
viii. Complex client
ix. Experience in publicly owned facility
x. Experience in serving large banquet (Examples listed)
xi. Event Information Recaps
xii. Past Default
Sales and Marketing Plan (10pts)
i. Marketing and sales effort
ii. Top-tier quality marketing
iii. Approach and ability to enhance TCC position
iv. Marketing strategies
v. Additional Detailed approaches
vi. Market analysis
vii. Marketing materials
viii. Mass marketing campaign
ix. Event summaries
x. Client proposal letters
xi. Exhibitor Correspondence
xii. Sales plan
xiii. Interfacing with TCC Sales Team
xiv. Additional sales effort
xv. List of services and prices
xvi. Detailed foodservice site plan
Asset Management Program (10pts)
i. Detailed Inventory Management Plan
ii. Asset Tracking
iii. Equipment Repair Procedures
iv. Preventative Maintenance
v. Replacement and Lifecycle Planning
State and Local Questions
A. Has your company ever been cited for any violation(s) of the alcoholic beverage control acts of other jurisdictions anywhere in the United States? If yes, explain the violation and how it was resolved.
B. Has your company ever been cited by any state or local agency for violations of state or local statutes in regard to sanitation or health that resulted in loss of permit to operate any foodservice space in a venue? If yes, please list the violation and how it was resolved.
C. Describe how Proposer will comply with all applicable laws, regulations, ordinances, and policies regarding the handling, sale and disposal of food products.
This includes, but is not limited to, the procurement and uninterrupted maintenance of all necessary permits, licenses, and insurance required by government entities, including the City, having jurisdiction over operations of TCC. The failure of the
Successful Proposer to maintain any required permit(s), license(s) or insurance may result in the termination of the Agreement.
D. How does your company ensure food safety regulations are followed and enforced.
Can you give a specific example of how you've handled a compliance issue in the past?
Any Exceptions to the RFP Specifications and terms
A. List any exceptions to the RFP Specifications or terms set forth in this Agreement
| Financial Proposal (20pts) |
| Financial Terms and Capital Plan (10pts) |
| Proposer’s Qualifications & Industry Experience (25pts) |
| Responsiveness to the Scope of Services (40pts) |
| Facility Management Plan (10pts) |
| Sales and Marketing Plan (10pts) |
| Asset Management Program (10pts) |
| State and Local Questions |
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