North Terminal Complex (NTC) Concessions - Package 2

The Greater Orlando Aviation Authority (GOAA) is seeking competitive proposals for the North Terminal Complex (NTC) Concessions - Package 2, specifically for food and beverage concession operations at Orlando International Airport. The procurement targets experienced, creative, and responsible proposers to operate six distinct food service units across Airside 1 and Airside 4, totaling approximately 9,339 square feet of leasable space. Proposed concepts include a Fast Casual Pizza restaurant, Snack location, Gourmet Market, multiple Bar with Food units, and a Bar with Food and Branded Coffee concept. The primary objective is to provide innovative, visually appealing concession facilities that exceed modern traveler expectations and position Orlando International Airport as a memorable destination. Evaluation criteria will comprehensively assess demonstrated experience, customer service quality, concept creativity, concession improvements, and financial return to the Aviation Authority. The solicitation was released on June 13, 2024, with a pre-solicitation meeting scheduled for June 27, 2024, and proposals due by September 5, 2024. The contract term will be 10 years, with the successful proposer expected to commence operations around October 16, 2024.

The procurement includes a significant Airport Concessions Disadvantaged Business Enterprise (ACDBE) participation goal of 25% of total anticipated concession revenues. Proposers must invest a minimum of $500 per square foot for concession space and $200 per square foot for queuing and seating areas. The minimum annual concession fee is set at $2,200,000, with proposers required to submit a percentage of gross receipts for food and non-alcoholic beverage sales (minimum 11%). Financial requirements include performance bonds, insurance provisions, and potential monthly utility and marketing fees. The contract emphasizes sustainability requirements, such as using compostable serviceware, prohibiting single-use plastics, and encouraging organic and locally sourced products. Proposers must demonstrate the ability to create high-quality, quick-service options that cater to travelers' needs while maintaining a visually distinctive and memorable dining experience. The comprehensive approach seeks to showcase local, regional, and national brands that can effectively transform the airport's culinary landscape.