Richmond International Airport | Package 1

RICHMOND INTERNATIONAL AIRPORT

Culinary Collection

VISION & DEVELOPMENT GUIDE

PACKAGE 1

SIGNATURE DINING DISTRICT

Creating Richmond's Premier Airport Dining Destination.

A Message from the Capital Region Airport Commission Richmond International Airport is entering a defining period of growth and transformation. As passenger volumes continue to increase and our facilities evolve, the Commission is making strategic investments that will shape the travel experience for years to come. Among those investments, few opportunities are as visible or meaningful as the redevelopment of the airport's food and beverage program.

Today's travelers expect more than convenience. They seek memorable dining, authentic local character, welcoming public spaces, and experiences that reflect the communities they are visiting. Exceptional airport dining has become an extension of an airport's identity and an important contributor to passenger satisfaction, airline competitiveness, and long-term commercial success.

Package 1 represents the first step in realizing that vision. Rather than creating a collection of independent restaurants, the Commission has intentionally developed a coordinated Culinary Collection that encourages collaboration, operational excellence, thoughtful design, and a distinctive sense of place.

The successful operator will become more than a concessionaire. They will become a long-term partner in shaping how millions of travelers experience Richmond International Airport.

This Development Guide communicates our vision, expectations, and commitment to creating one of the Commonwealth's premier airport dining destinations. We invite proposers to bring their strongest ideas, most innovative concepts, and passion for hospitality as we work together to create something worthy of Richmond.

- Capital Region Airport Commission

Our Vision Food and beverage is far more than a concession program. It is one of the enduring impressions travelers carry with them when they depart Richmond International Airport. Long after a flight number is forgotten, passengers remember the quality of a meal, the warmth of a welcome, and the character of the place where their journey began.

Package 1 has been conceived as Richmond International Airport's signature culinary collection. Every premises contributes to a unified hospitality program inspired by Richmond's nationally recognized culinary community, celebrated craft beverage culture, entrepreneurial spirit, and reputation for authentic hospitality. Together, these experiences should introduce visitors to Virginia's Capital Region while creating a dining destination local residents would be proud to call their own.

Understanding Package 1 Package 1 consists of approximately 10,325 square feet of food and beverage space across five concession premises, identified as Premises 1A–1E, operated as one coordinated Culinary Collection. The Signature Dining District will also include an approximately 7,500-square-foot Central Dining Hall developed, funded, and operated by the Commission as common-use passenger seating. The Central Dining Hall is excluded from Package 1’s leased premises and from the Concessionaire’s capital investment, reinvestment, and operating responsibilities. This exclusion does not preclude CAM charges for Central Dining Hall operating and maintenance costs as provided below and in the Lease.

Package 1 at a Glance

Package Element Program

Operating Model

The package will be awarded to one prime concessionaire (the “Prime Concessionaire”), which shall serve as the Commission’s sole contractual counterparty and remain fully responsible for performance of the entire package.

Offerors may propose Commission-approved sub-leasing or licensing arrangements for one or more premises or discrete operating activities. Small-business participation through such arrangements is encouraged but is not mandatory, no minimum participation percentage is established, and no premises are reserved for a small-business operator.

Each proposed arrangement shall identify the proposed sublessee or licensee, the affected premises or activity, operating responsibilities, and the business relationship with the Prime Concessionaire. Any subsequent addition or substitution shall require the Commission’s prior written approval.

Approved arrangements shall preserve the applicable concept, brand requirements, operating standards, and the package’s unified merchandising, marketing, technology, customer-service, and management expectations. The Prime Concessionaire shall remain fully responsible for all operations, rent and other payments, performance, and compliance throughout the package.

Agreement Term Fifteen (15) years, commencing as specified in this Package’s “Development Schedule, Phased Openings, and Term and Rent Commencement” section.

Minimum Initial Capital Investment A minimum of $6,500,000 in eligible capital improvements for Premises 1A–1E, in accordance with Section IV.V of the common

RFP.

Required Capital Reinvestment

Two mandatory reinvestments, each equal to at least ten percent (10%) of the minimum initial capital investment required for this Package, during Lease Years 5–6 and 10–11, respectively, in accordance with Section IV.W of the common RFP.

Size Approximately 10,325 square feet of concession premises.

Number of Premises Five (5) concession premises, identified as Premises 1A–1E.

Minimum Hours of Operation All concession locations shall operate daily, seven days per week, including holidays. Concessionaires shall be fully open, staffed, stocked, and ready to serve customers no later than one (1) hour prior to the first scheduled passenger departure and shall remain open until at least thirty (30) minutes after the final scheduled passenger departure, unless otherwise approved in writing by the Commission.

Offerors shall disclose their proposed daily opening and closing times for each premises in Tab F – Operations, Staffing, and Technology Plan. Proposals shall explain how staffing, inventory, and service plans will satisfy the required operating hours and accommodate changes in flight schedules. Any requested deviation shall be identified in Tab I – Exceptions to the Solicitation and shall require Commission approval.

Breakfast offerings shall be available during each concept’s applicable morning service period.

Operating-hour adjustments and service during flight delays shall comply with Section IV.M of the common RFP.

Airport Employee Discount The Concessionaire shall provide an Airport employee discount in accordance with Section IV.O of the common RFP.

Eligibility, exclusions, administration, and duration shall be governed by Section IV.O. Offerors shall identify their proposed discount percentage and implementation procedures in Tab F – Operations, Staffing, and Technology Plan.

Concessions Marketing Fund Mandatory participation upon activation of the Commission’s Concessions Marketing Fund, with an initial contribution of 0.5% of Gross Sales and subsequent adjustments, in accordance with Section X.K of the common RFP. Activation timing, notice requirements, proposal planning assumptions, and payment obligations shall be governed by Section X.K.

Destination Signature Dining District

Hospitality Dining Space Approximately 7,500 square feet of common-use Central Dining Hall seating, funded and operated by the Commission and excluded from Package 1’s leased premises.

Visibility Locations within the Signature Dining District and Concourse A

Vision One coordinated Culinary Collection

Required Culinary Experiences

• Premises 1A | Craft Brewery Taproom & Contemporary Mexican, Tex-Mex or BBQ

• Premises 1B | Premium Burger House

• Premises 1C | Signature Wine & Chef's Table

• Premises 1D | National Coffee House

• Premises 1E | Premium Chicken Eatery

Two Complementary Hospitality Environments

Premises 1A is located within Concourse A and extends the Culinary Collection beyond the terminal's central concessions district, recognizing that many travelers choose to remain near their departure gates.

This location has been designated as a Craft Brewery Taproom & Contemporary Mexican, Tex-Mex or BBQ concept. Envision an energetic dining experience inspired by Richmond's nationally recognized brewing culture and contemporary cuisine prepared with fresh ingredients and bold flavors.

Premises 1B, 1C, 1D, and 1E are planned within the Airport's future Signature Dining District immediately beyond the Consolidated TSA Security Checkpoint. Anchored by the Central Dining Hall, these four complementary culinary experiences form the primary post-security dining destination for passengers traveling through both Concourses A and B.

Why a Culinary Collection?

Exceptional airport dining is achieved through thoughtful planning rather than individual restaurant selection. Package 1 has therefore been assembled as a coordinated Culinary Collection rather than a series of independent leaseholds. Each required culinary experience fulfills a distinct role within the overall program while contributing to a unified hospitality destination designed to serve the diverse needs of Richmond International Airport passengers.

A single operating partner creates greater consistency in guest service, culinary quality, staffing, technology, training, cleanliness, maintenance, marketing, and long-term reinvestment. Shared leadership also allows the operator to adapt quickly to changing passenger demand while preserving the individual identity of each concept.

This approach creates opportunities that extend beyond restaurant operations. Coordinated merchandising, shared marketing initiatives, seasonal programming, community partnerships, culinary events, and future innovations become possible when the collection is managed as one integrated hospitality program. The result should be a stronger experience for travelers, a more sustainable operating environment for the concessionaire, and a commercial program positioned for long-term success.

Package Development Philosophy Rather than prescribing specific restaurant brands, the Commission has identified five distinct culinary experiences that collectively establish the desired balance of dining opportunities throughout the terminal. This philosophy encourages creativity while ensuring that the overall program remains thoughtfully curated. Nationally recognized brands, celebrated regional operators, proprietary concepts, and innovative original brands will all be considered when they demonstrate the ability to fulfill the intent of each required experience.

Offerors may propose alternative concepts, including proprietary concepts, for one or more premises for Commission consideration during the proposal review and evaluation process. This opportunity includes alternatives to the concept or brand requirements identified in the premises-specific descriptions.

Proposals shall clearly identify each alternative, the affected premises, any departure from the specified concept or brand requirements, and how the alternative supports the Package’s intended passenger experience, service needs, and overall commercial vision.

Alternative concepts shall be evaluated under the published evaluation criteria and remain subject to Commission approval. Submission of an alternative does not constitute approval. Except for concept or brand departures expressly accepted by the Commission, all applicable use and product restrictions, operating standards, capital investment requirements, and development obligations shall apply.

The single-operator structure also encourages long-term stewardship. The Commission seeks an operating partner willing to invest in the continued evolution of the collection through menu innovation, facility refreshes, operational improvements, and adaptation to changing passenger preferences over the life of the Agreement.

Creativity is encouraged, but purpose matters. Every required culinary experience has been selected because it fulfills a specific role within the collection. Proposals should demonstrate how each concept complements the others, expands customer choice, minimizes unnecessary overlap, and contributes to a balanced dining program.

Our Commitment to Our Operating Partner Richmond International Airport believes exceptional concession programs are built through partnership, not simply contract administration. While the Agreement establishes the parties' obligations and performance expectations, the Commission also recognizes the value of a professional working relationship in which both parties remain engaged, responsive, and committed to continuous improvement.

The Commission intends to develop that relationship around the following principles:

• Collaborative Partnership. Foster a professional working relationship built upon trust, transparency, mutual respect, and shared responsibility.

• Clear and Timely Communication. Communicate openly and provide timely guidance to support operational planning, project implementation, and decision-making throughout the life of the Agreement.

• Thoughtful Design and Development. Work collaboratively during design, construction, and future facility improvements to help projects move efficiently while preserving the Commission's approved vision for Richmond International Airport.

• Operational Support. Engage with the operating partner to address operational challenges, identify opportunities for improvement, and support initiatives that enhance the passenger experience while maintaining safe and efficient airport operations.

• Innovation and Continuous Improvement. Welcome innovative ideas, new technologies, menu enhancements, operational improvements, and creative programming that strengthen the Culinary Collection throughout the Agreement.

• Fair and Consistent Administration. Administer the Agreement professionally, consistently, and equitably while maintaining open dialogue regarding performance expectations, compliance, and opportunities for continued success.

• Shared Stewardship. Serve together as stewards of Richmond International Airport's reputation, recognizing that every interaction, every meal, and every guest experience contributes to the airport's identity.

The strongest concession programs are built by organizations that share a commitment to excellence, embrace accountability, and view success as a shared responsibility. The Commission looks forward to building that partnership with the successful proposer.

Guiding Design Principles Every successful proposal should demonstrate how the Culinary Collection advances the following principles:

• Distinctly Richmond. Celebrate the character, culture, culinary traditions, and hospitality of Virginia's Capital Region.

• Memorable. Create experiences passengers remember long after their journey has ended.

• Flexible. Allow concepts to evolve throughout the Agreement while maintaining relevance to changing traveler expectations.

• Cohesive. Design each premises as part of one coordinated dining destination rather than independent restaurants.

• Efficient. Deliver exceptional guest experiences through disciplined operations, technology, and thoughtful planning.

• Timeless. Invest in materials, finishes, furnishings, and design solutions that remain attractive and functional throughout the life of the Agreement.

• Preserve Natural Light. Three locations in Package 1 have the benefit of windows in the space that look out onto the airfield. All designs should preserve this natural light and the line-of-sight from the central corridor to the glazing. Refer to Package 1 Exhibits C and D for the existing glazing locations and line-of-sight design requirements applicable to Premises 1A, 1C, and 1D.

The Passenger Journey Package 1 was intentionally designed around how passengers move through Richmond International Airport after clearing security, not simply around available leaseholds. Immediately beyond the Consolidated TSA Checkpoint, travelers transition from the demands of screening into a space where they can relax, dine, socialize, work, or recharge before their flight.

To enhance this experience, the Commission has planned the Signature Dining District as the Airport's primary culinary destination upon completion of the applicable redevelopment phase. Centered around the Central Dining Hall and positioned at the crossroads of Concourses A and B, the district creates a welcoming gathering place with a diverse mix of complementary dining experiences.

Recognizing that many travelers prefer to remain near their departure gate, Premises 1A extends the culinary program beyond the terminal core, ensuring convenient access to quality food and beverage offerings throughout the passenger journey. Together, the five premises create a balanced hospitality network that improves convenience, distributes demand, reduces congestion, and allows more passengers to experience Richmond's hospitality before departure.

The Signature Dining District The Signature Dining District represents the heart of Richmond International Airport's culinary program and serves as the defining feature of Package 1. Located immediately beyond the Consolidated TSA

Security Checkpoint, the District is envisioned as a vibrant hospitality destination that welcomes passengers from both concourses while introducing visitors to the character, energy, and hospitality of Richmond.

Rather than replicating the traditional airport food court, the Commission envisions a contemporary dining district where architecture, hospitality, and culinary experiences work together to create a destination worthy of Richmond. Each concept should be capable of standing on its own while simultaneously contributing to a larger destination that encourages exploration, repeat visits, and longer dwell times.

A Coordinated Dining Neighborhood

The four required culinary experiences within the Signature Dining District have been selected to complement one another and accommodate a broad range of passenger preferences throughout the day.

Together, they provide a balanced mix of premium coffee, elevated casual dining, chef-inspired cuisine, and quick-service offerings. The premium coffeehouse shall be nationally branded. The remaining concepts may feature national, regional, or local brands that meet the applicable premise-specific requirements and contribute to a distinctive, coordinated dining experience.

While each concept should maintain a distinctive identity, the District itself should present a unified architectural character. Storefront design, materials, lighting, graphics, furnishings, and visual connections should reinforce the impression that guests have entered one coordinated hospitality environment rather than four independent restaurants.

The Commission encourages proposers to think beyond individual leaseholds and instead envision the District as Richmond International Airport's dining neighborhood: a place where travelers naturally gather before departure, where families can comfortably dine together, where business travelers can continue working over a meal, and where visitors receive a memorable first or last impression of Virginia's Capital Region.

The long-term success of the Signature Dining District will not be measured solely by sales performance. It will also be defined by its ability to become a destination that passengers intentionally seek out and remember.

Central Dining Hall | Commission-Controlled Common-Use Seating

The approximately 7,500-square-foot Central Dining Hall will serve as the shared passenger gathering and seating area within the Signature Dining District. It is excluded from Package 1’s leased premises and shall not be designated as a concession premise. Seating shall be available for common passenger use and shall not be reserved exclusively for Package 1 customers or conditioned upon a purchase from a Package 1 concession.

The Commission shall retain responsibility for the Central Dining Hall’s design, capital development, furniture, fixtures, and equipment (FF&E), staffing, cleaning, table clearing, waste and recycling management, maintenance, repairs, replacements, refurbishments, and daily passenger experience. The Concessionaire shall not be required to develop, furnish, staff, operate, clean, maintain, or refurbish this space directly. The Commission shall fund the Central Dining Hall’s capital development, FF&E, replacements, and refurbishments. Notwithstanding the foregoing, the Commission reserves the right to allocate and recover a proportionate share of Central Dining Hall operating and maintenance costs through common area maintenance (CAM) charges, subject to the applicable provisions of the Lease. Any such charges shall not transfer operational responsibility or control of the Central Dining Hall to the Concessionaire.

The Commission shall retain exclusive control over the use, scheduling, programming, and activation of the Central Dining Hall, including events, promotions, sponsorships, displays, and other temporary or recurring activities. Award of Package 1 conveys no activation, reservation, sponsorship, or exclusive-use rights in this space. Any Concessionaire participation shall be solely at the Commission’s invitation and subject to its prior written approval.

The Concessionaire shall coordinate the design and operation of Premises 1A–1E with the Commission’s plans for adjacent common areas, passenger circulation, and the Central Dining Hall. Such coordination shall not transfer responsibility for the Central Dining Hall to the Concessionaire. The Concessionaire remains responsible for all required improvements, furnishings, equipment, staffing, cleaning, maintenance, and passenger service within its own leased premises.

Capital Investment and Reinvestment

Minimum Initial Capital Investment: $6,500,000

The Concessionaire shall invest a minimum of six million five hundred thousand dollars ($6,500,000) in eligible capital improvements for the five concession premises, Premises 1A–1E.

The minimum investment is a package-wide obligation allocated among Premises 1A–1E. The Concessionaire shall propose an allocation sufficient to deliver each approved concept. The minimum does not constitute a development allowance or guaranteed project cost. The Concessionaire remains responsible for funding the complete approved development of its leased premises, including costs exceeding the minimum. Commission expenditures for the Central Dining Hall shall not count toward the Concessionaire’s required initial capital investment or mandatory reinvestments.

Eligible Costs and Professional Services Limit

Eligible expenditures, exclusions, documentation, and verification shall comply with Section IV.V, Initial Capital Investment and Eligible Development Costs, of the common RFP.

The aggregate amount credited for eligible architectural, engineering, permitting, and directly related technical services shall not exceed twenty percent (20%) of the final Commission-confirmed eligible initial capital investment for the Package, inclusive of those credited services. The allowance shall be based on actual, documented expenditures accepted by the Commission, rather than the minimum investment requirement or proposed budget. Credited services form part of the initial capital investment and are not an additional investment requirement. Costs exceeding this limit and other excluded expenditures remain the Concessionaire’s responsibility and shall not count toward the Commission-confirmed initial capital investment.

Investment Allocation and Development Phases

The proposal shall include an itemized capital budget separately identifying:

• Development and equipping of each concession premise, 1A–1E.

• Eligible design, professional services, and related costs.

• Shared expenditures and their allocation among premises.

• Excluded expenditures, shown separately from eligible capital investment.

The budget and funding plan shall support the sequence established in this Package’s “Development Schedule, Phased Openings, and Term and Rent Commencement” section, including the initial redevelopment of Premises 1A and subsequent development of Premises 1B–1E.

Shared expenditures and related-party transactions shall be disclosed and documented without duplicate charges or unsupported markups. Equipment transferred or reused between premises or development phases shall be counted only once.

Verification of Initial Investment

The Concessionaire shall maintain capital expenditure records by premises and development phase throughout the initial development program.

Within ninety (90) calendar days after each concession premise opens for business, the Concessionaire shall submit a capital expenditure certification for that premise.

Within ninety (90) calendar days after all five concession premises, Premises 1A–1E, are open for business, the Concessionaire shall submit a consolidated final capital expenditure certification for the entire Package. The consolidated certification shall reconcile previously submitted certifications, allocate shared costs, and eliminate duplicate expenditures.

Each certification shall include an itemized schedule of eligible expenditures, supported by invoices, payment records, contracts, equipment inventories, and other documentation required under Section IV.V of the common RFP. Unpaid retainage, disputed charges, and other unresolved costs shall be separately identified and shall not receive final investment credit until adequately documented and accepted by the Commission. Outstanding costs shall not defer the submission deadline.

The Concessionaire shall provide supplemental information requested by the Commission within thirty

(30) calendar days after the request, unless otherwise authorized in writing.

The Commission shall determine the confirmed eligible initial capital investment following review of the submitted documentation. Any shortfall against the required minimum or a higher investment commitment incorporated into the Agreement shall be satisfied through additional Commission-approved improvements within the period established by the Commission.

Mandatory Capital Reinvestment

In addition to the initial capital investment, the Concessionaire shall complete two mandatory capital reinvestments in accordance with Section IV.W, Mid-Term Refresh and Capital Reinvestment, of the common RFP:

• During Lease Years 5–6, an amount equal to at least ten percent (10%) of the minimum initial capital investment required for this Package, completed no later than the end of Lease Year 6.

• During Lease Years 10–11, an additional amount equal to at least ten percent (10%) of the minimum initial capital investment required for this Package, completed no later than the end of Lease Year 11.

Each mandatory reinvestment shall be calculated using the Package’s minimum required initial capital investment of $6,500,000, for Premises 1A–1E, resulting in a minimum expenditure of $650,000 for each reinvestment cycle. A higher proposed, committed, or Commission-confirmed eligible initial capital investment shall not increase the required reinvestment amount. The timing shall be measured from the Package Agreement term commencement established in this Package’s “Development Schedule, Phased Openings, and Term and Rent Commencement” section.

The Commission’s CEO or designee shall have exclusive authority to determine how reinvestment funds are allocated among Premises 1A–1E and approved improvements within those premises, considering facility condition, intensity of use, operational needs, concept relevance, and passenger experience.

Allocations need not be equal among premises, and each need not receive the same extent of refurbishment during each reinvestment cycle.

Both minimum reinvestment obligations apply, subject to the Commission-authorized adjustments expressly permitted under Section IV.W of the Common RFP. Routine maintenance, repairs, and replacement obligations remain separate and shall not substitute for the required capital reinvestment.

Development Schedule, Phased Openings, and Term and Rent Commencement

Following execution of the Agreement, the Concessionaire shall advance two coordinated development efforts: redevelopment of Premises 1A in Concourse A and advance planning, design, and development preparations for Premises 1B–1E. The Commission shall separately undertake development of the Central Dining Hall and coordinate its schedule with the Concessionaire’s restaurant openings.

Premises 1A | Concourse A Redevelopment Premises 1A, currently operating as Cross Grains, shall be redeveloped as the approved Craft Brewery Taproom and Contemporary Mexican, Tex-Mex, or BBQ concept. The current concessionaire agreement expires on June 30, 2027.

The Concessionaire shall have an architect under contract and ready to commence full design immediately upon execution of the Agreement. Design, demolition plans, the 30%, 60%, and 90% plan review process, permitting, and pre-construction preparations shall proceed on a schedule sufficient to meet the milestones established herein. Required plan reviews, approvals, and permitting for Premises 1A shall be completed no later than July 31, 2027.

The Notice to Proceed is anticipated on or before June 15, 2027, to support mobilization and scheduling.

Upon turnover on July 1, 2027, the Concessionaire shall install construction walls and approved rendering graphics depicting the future concept in accordance with Attachment G – Construction Wall & Customer Engagement Standard.

Demolition may begin during approved overnight hours starting July 6, 2027, subject to required demolition approvals and permits and coordination with Airport operations. Construction shall commence immediately upon issuance of the applicable construction permit and completion of required Commission approvals, and no later than August 1, 2027.

The targeted opening date for Premises 1A is March 7, 2028. The Concessionaire shall complete the approved development and open for full operations no later than March 27, 2028.

Signature Dining District and Central Dining Hall

Premises 1B, 1C, 1D, and 1E are planned within the Airport’s future Central Atrium Connector and Signature Dining District, adjacent to the Commission-controlled Central Dining Hall. The proposed configurations are shown in the Airport’s conceptual planning documents and incorporate existing building elements where indicated in the exhibits. Premises sizes and configurations remain subject to refinement as design progresses.

The Concessionaire shall engage its architect and contractor following execution of the Agreement and advance designs concurrently with the Airport’s construction. Design coordination shall address lease boundaries, utility capacities and connection points, kitchen infrastructure, passenger circulation, and the interface between the concession premises and the Commission-controlled Central Dining Hall. The Concessionaire shall advance design reviews, permitting, equipment procurement, and construction preparations before turnover.

These premises will be made available following completion of applicable Airport demolition and construction activities and issuance of a Certificate of Occupancy to the Airport. The Commission shall document the Signature Dining District turnover date in writing. This date shall be the date all four concession premises, Premises 1B–1E, are available for concessionaire construction. If individual spaces are delivered earlier, the Concessionaire shall coordinate with the Commission and advance work in those spaces.

Upon turnover of each concession premise, the Concessionaire shall provide construction walls and approved “Coming Soon” concept graphics in accordance with Attachment G – Construction Wall & Customer Engagement Standard.

The Concessionaire shall complete construction, installation, commissioning, required inspections and approvals, and open Premises 1B–1E for full operations no later than three hundred sixty-five (365) calendar days following the documented Signature Dining District turnover date. Earlier openings are encouraged. The Commission reserves the right to modify the turnover schedule and associated deadlines by written notice to reflect delays in delivery of the premises.

Coordinated Central Dining Hall Opening

The Commission shall be responsible for completing, furnishing, equipping, and staffing the Central Dining Hall and making it available for passenger use no later than the first opening of any of Premises 1B, 1D, or 1E. The Commission and Concessionaire shall coordinate their implementation schedules to support this opening sequence.

Premises 1C, the Signature Wine & Chef’s Table, may open before the Central Dining Hall under a Commission-approved operating plan that provides the seating and services necessary for its independent operation.

The Concessionaire shall not be responsible for Central Dining Hall completion or operational readiness.

Opening Readiness

Each restaurant opening shall include completion of required inspections, permits, operating approvals, equipment commissioning, employee credentialing and training, stocking, and Commission operational-readiness review. Each concept shall be capable of delivering its approved menu and service model throughout required operating hours.

The Commission shall be responsible for Central Dining Hall readiness, including all required furnishings, accessible seating and circulation, power and charging amenities, waste and recycling facilities, and the staffing and procedures necessary for cleaning, table clearing, maintenance, and passenger service.

Commercial Proposal and Financial Sustainability The Commission has not established prescribed proposal ranges for the Minimum Annual Guarantee (MAG) or Percentage Rent for Package 1. Offerors shall propose a first-year annual MAG and Percentage Rent supported by their own analysis of the opportunity and the financial projections required under Tab C of the common RFP. Proposed commercial terms shall be submitted on Attachment D.

The proposed rent shall support a financially sustainable operation while satisfying all required capital investment, operating hours, staffing, service, maintenance, and mandatory reinvestment obligations for Premises 1A–1E. Financial projections shall reflect applicable operating costs, fees, and contributions and explain the material assumptions supporting the proposed rent. The highest proposed MAG or Percentage Rent shall not, by itself, establish the most advantageous proposal or receive the highest financial score. The Commission will evaluate the proposed financial return together with the credibility of the supporting projections and the Offeror’s ability to sustain the required operation. Unsupported or materially aggressive financial commitments that undermine operating feasibility may result in a lower score under Financial Proposal and Financial Capability.

Optional Shared-Performance Proposal In addition to the required MAG and Percentage Rent proposal, Offerors may submit an optional supplemental compensation structure that allows the Commission and Concessionaire to share in operating results exceeding the proposal’s stated performance assumptions. Examples include bonus rent tied to Gross Sales above a defined threshold or profit sharing based on a clearly defined measure of operating profit.

Any optional structure shall identify its calculation method, thresholds, payment timing, relationship to base rent, and reporting and verification requirements. The proposal shall explain how the arrangement preserves the Concessionaire’s ability and incentive to maintain required service standards, fund capital reinvestment, and sustain successful operations.

Optional structures shall be evaluated within the existing Financial Proposal and Financial Capability criterion, with no additional points available. Submission is not required, and omission shall not, by itself, reduce an Offeror’s score.

The Commission will first evaluate each Offeror’s required MAG and Percentage Rent proposal under the published criterion. An optional shared-performance structure will not receive a scoring advantage solely because it is submitted and will not be used to offset an otherwise unsupported or materially aggressive required rent proposal. Acceptance shall be at the Commission’s discretion and documented in the resulting Agreement.

Package Term and Rent Commencement The Commission’s fiscal year begins July 1 and ends June 30.

Each concession premise shall begin paying the agreed Percentage Rent on its first day of business, including Premises 1A.

The Minimum Annual Guarantee (MAG) shall commence on, and the term of the Agreement shall run for fifteen (15) years following, the first July 1 occurring on or after the earlier of:

• The date all five concession premises, Premises 1A–1E, are open and operating; or

• The expiration of the 365-day Signature Dining District construction period, subject to any equitable adjustment approved in writing by the Commission for delayed turnover, Commission-directed changes, unavailable utilities or infrastructure for which the Commission is responsible, or other Commission-caused delay that materially affects the concessionaire’s ability to complete construction or open the affected premises. Delays attributable to the concessionaire or its contractors, subtenants, licensees, suppliers, or agents shall not support an adjustment.

The period beginning with the first concession opening and ending immediately before Agreement term and MAG commencement shall be designated the “Partial Fiscal Year” for purposes of this Agreement, even if that period spans more than one fiscal year. During this period, each operating premises shall pay Percentage Rent without MAG.

Beginning on the Agreement term commencement date, the full contracted first-year annual MAG shall apply for the first full fiscal year, payable in monthly installments. Percentage Rent shall continue to be calculated and reconciled with MAG in accordance with the Agreement, with rent payable equal to the greater of the applicable MAG or Percentage Rent.

The Agreement shall expire on the day immediately preceding the fifteenth anniversary of its commencement date. Lease Years and mandatory capital reinvestment periods shall be measured from that commencement date. Earlier opening of individual premises shall not establish separate terms or restart the package term.

Failure to complete or open a premises by its required deadline shall not postpone the commencement date established above, extend Agreement expiration, or defer mandatory capital reinvestment deadlines, except as expressly adjusted by the Commission for delayed turnover. Nothing in this section modifies or excuses compliance with the required opening deadlines.

PACKAGE 1 | PREMISES USE AND PRODUCT RESTRICTIONS

Protecting the Integrity of the Culinary Collection

PROGRAM INTENT

Package 1 has been intentionally designed as a coordinated collection of five complementary culinary experiences. Each Premises fulfills a distinct role within the overall program. The Commission understands there may be reasonable menu overlap; however, the Commission intends to preserve the primary commercial purpose of each Premises and prevent material duplication that could diminish the diversity or performance of the Culinary Collection.

The following restrictions identify products, services, and concept categories that shall not become the primary offering or defining commercial identity of another Premises without the Commission’s prior written approval.

1A Craft Brewery Taproom & Contemporary Mexican, Tex-Mex or BBQ

PRIMARY USE: Regional and premium craft beer with local restaurant featuring contemporary Mexican, Tex-Mex or on-premises smoked BBQ with three-daypart offerings.

RESTRICTED AS A PRIMARY OR DEFINING OFFERING:

• Premium burger-focused restaurant concept

• Chicken-focused quick-service restaurant

• Dedicated specialty coffeehouse

• Wine forward or chef’s-table dining concept substantially similar to Premises 1C

• Broad travel convenience or newsstand retail

• Menu repositioning that materially changes the approved craft brewery taproom and its approved contemporary Mexican, Tex-Mex, or BBQ concept identity.

1B Premium Burger House

PRIMARY USE: National, regional or local premium burger-focused dining with complementary sandwiches, sides, beverages, and three-daypart offerings.

RESTRICTED AS A PRIMARY OR DEFINING OFFERING:

• Contemporary Mexican, Tex-Mex, or BBQ-focused restaurant concept

• Craft brewery or taproom concept

• Chicken-focused quick-service or full-service restaurant

• Dedicated specialty coffeehouse

• Wine-forward or chef’s-table dining concept substantially similar to Premises 1C

• Menu repositioning that materially changes the approved premium burger identity

1C Signature Wine & Chef’s Table

PRIMARY USE: A national, regional, or local wine-forward, chef-operated premium dining concept with three-daypart offerings.

RESTRICTED AS A PRIMARY OR DEFINING OFFERING:

• Burger-focused restaurant concept

• Chicken-focused quick-service restaurant

• Contemporary Mexican, Tex-Mex, or BBQ-focused restaurant concept

• Craft brewery or taproom as the primary concept identity

• Dedicated specialty coffeehouse

• Mass-market convenience or grab-and-go program that materially substitutes for other Package 1 concepts

• Repositioning that materially diminishes the premium wine and chef-inspired dining experience

1D National Coffee House

PRIMARY USE: Nationally branded premium coffeehouse offering coffee, espresso beverages, bakery products, breakfast, café foods, and appropriate grab-and-go selections.

RESTRICTED AS A PRIMARY OR DEFINING OFFERING:

• Full-service restaurant

• Premium burger-focused restaurant concept

• Chicken-focused quick-service concept

• Contemporary Mexican, Tex-Mex, or BBQ-focused restaurant concept

• Craft brewery or taproom

• Wine-forward or chef’s-table dining concept substantially similar to Premises 1C

• Broad prepared-meal program that materially substitutes for the primary dining mission of Premises 1B, 1C, or 1E

1E Premium Chicken Eatery

PRIMARY USE: National, regional or local premium chicken-focused quick-service restaurant with three-daypart offerings.

RESTRICTED AS A PRIMARY OR DEFINING OFFERING:

• Premium burger-focused restaurant concept

• Contemporary Mexican, Tex-Mex, or BBQ-focused restaurant concept

• Craft brewery or taproom

• Dedicated specialty coffeehouse

• Wine-forward or chef’s-table dining concept substantially similar to Premises 1C

• Menu repositioning that materially changes the approved premium chicken identity

INCIDENTAL SALES AND CANNIBALIZATION CONTROL

• These restrictions preserve the distinct commercial purpose and customer mission of each Premises and are not intended to prohibit reasonable menu overlap. Incidental and complementary products commonly associated with the approved concept may be offered even when similar products are available elsewhere within the Airport.

• No Premises may materially expand a restricted product category, menu platform, service, or commercial use in a manner that, in the Commission’s reasonable determination, substantially duplicates, substitutes for, or materially cannibalizes the primary use of another Premises without the Commission’s prior written approval.

• Menu evolution, seasonal offerings, limited-time products, daypart changes, and culinary innovation are encouraged when consistent with the approved concept and the overall balance of the Culinary Collection.

Evaluation shall address the Offeror’s proposed development and operation of Premises 1A–1E. Proposals shall not assume any right to activate, reserve, or exclusively use the Central Dining Hall. Any proposed participation in Commission-led activities shall be identified as subject to the Commission’s invitation and prior written approval.

Scoring Matrix

CRITERIA

POINTS

EVALUATION FOCUS

Passenger Experience and Concept Quality:

The Commission will evaluate the overall quality, creativity, originality, and passenger-centered nature of the proposed Package 1 concept(s). Consideration will be given to the Offeror's ability to deliver a distinctive food and beverage experience that reflects Richmond and Virginia, enhances passenger satisfaction, and meets the needs of travelers through quality, convenience, variety, and operational excellence.

• Overall concept strength, creativity, and uniqueness

• Quality and diversity of the food and beverage offering

• Passenger appeal and customer experience

• Richmond and Virginia sense of place integration

• Brand strategy and concept mix

• Innovation and differentiation within the marketplace

• Operational feasibility and service delivery approach

• Flexibility, scalability, and long-term relevance

• Revenue generation potential and commercial viability

• Overall alignment with the Commission's vision for Package 1

Qualifications and Relevant Airport Hospitality Experience:

The Commission will evaluate the Offeror's experience developing, operating, and managing airport food and beverage concessions, restaurant concepts, and other high-volume hospitality environments.

Consideration will be given to demonstrated success in delivering exceptional customer experiences, driving commercial performance, and maintaining operational excellence in airport or similar transportation settings.

• Concept development and restaurant operations expertise

• Airport operational experience and understanding of the aviation environment

• Financial strength and organizational capacity

• Key personnel qualifications and management approach

• History of operational excellence and commercial performance

• Customer service and passenger experience performance

• References and past performance

Design Quality and Architectural Renderings:

The Commission will evaluate the overall quality, functionality, creativity, practicality, and passenger appeal of the proposed design concept, including its alignment with the proposed food and beverage program, operational needs, and the Airport's vision for Package 1.

• Overall design quality and passenger appeal

• Functionality and operational efficiency

• Creativity and originality of the concept

• Integration of the proposed brand(s) and menu offerings

• Richmond and Virginia sense of place incorporation

• Customer flow, accessibility, and convenience

• Flexibility and long-term adaptability

• Alignment with the Commission's vision for Package 1

Operational Approach and Customer Service Standards:

The Commission will evaluate the Offeror's ability to successfully develop, operate, and manage a high-quality food and beverage program while maintaining exceptional customer service, operational excellence, and consistent performance in an active airport environment.

• Customer service strategy

• Operational approach and reliability

• Staffing and training programs

• Quality control and performance standards

• Airport operating experience

• Passenger experience enhancement

• Brand and service consistency

• Overall feasibility of the operating plan

Financial Proposal and Financial Capability:

The Commission will evaluate the Offeror’s financial strength, development and implementation capability, proposed business model, proposed financial return to the Commission, and the reasonableness of its financial projections. Evaluation will also consider the Offeror’s ability to successfully develop, operate, and financially sustain the Package 1 food and beverage program throughout the agreement term.

• Financial stability and access to capital

• Reasonableness of proposed financial terms

• Credibility of pro forma assumptions

• Revenue generation potential

• Long-term sustainability of the business model

• Understanding of airport food and beverage economics

• Ability to fund development and reinvestment obligations

• Balance between financial return and passenger experience

Community Engagement, Partnerships, and Activation Strategy:

The Commission will evaluate the Offeror's commitment to creating meaningful connections between the proposed food and beverage program, Richmond International Airport, and the communities and culture of Richmond and the Commonwealth of Virginia.

• Integration of Richmond and Virginia products, brands, and cultural experiences

• Support for economic development and tourism objectives

• Passenger engagement and promotional initiatives

• Alignment with the Airport's sense-of-place vision

• Creativity and authenticity of the approach

• Long-term sustainability of the partnership and community engagement strategy

Capital Investment Commitment:

The Commission will evaluate the quality, depth, durability, appropriateness, and overall value of the proposed capital investment, including its ability to support a compelling food and beverage experience, operational efficiency, long-term asset sustainability, and the Commission's vision for Package 1.

• Quality and appropriateness of the proposed capital investment

• Functionality and operational effectiveness of the improvements

• Durability, maintainability, and lifecycle value of materials and equipment

• Alignment of the investment with the proposed concept(s) and business plan

• Ability to support passenger experience and customer satisfaction

• Commitment to reinvestment, renewal, and long-term asset stewardship

• Innovation and enhancement of the Airport's concessions environment

• Overall value and benefit to the Commission and traveling public

Total Possible Points: 100

Exhibits

• Package 1 Exhibit A – Culinary Collection Overview

• Package 1 Exhibit B – Culinary Collection Map of Locations

• Package 1 Exhibit C – Premises 1A Glazing Locations in Existing Space (Line-of-Sight Design

Requirement)

• Package 1 Exhibit D – Premises 1C and 1D Glazing Locations in Existing Space (Line-of-Sight Design

Requirement)