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1 <br /> <br />,; c <br />2. <br />Nature of the facilities in which these services operate. <br />3. Type or scope of service previously or currently provided (i.e., <br />. sample menus and price list) along with proposed menu and price <br />list.for this contract. <br />4. Annual revenues for the two most current years. <br />5. .Any equipment currently owned, leased, or accessible that may be <br />used. <br /> <br />ti <br />g. Number of full or part-time employees for the two-most current <br />- years. <br />7. Sample list of vendors and name brands of products currently or <br />most recently used and intended for use. <br />g. Samples of ac ales a dfex nenses.eUp to-date nventory reports d <br />keep track of s p <br />must be kept at each concession site. <br />g. References from organizations/agencies to whom bidder has <br />previously or is currently providing food services. <br />p.. That Concessionaire has the skills necessary to provide the required <br />concession services (i.e., experience, training, educational background.) <br />~E. That Concessionaire has the ability to provide food services beyond the <br />specific requirements for basic services, i.e., ability to provide expanded <br />menus and services for special. parties and special events, in the event <br />requested. <br />F. That Concessionaire submit plans regarding the owner's presence on the <br />premises and information pertaining to managers, if any, to be assigned to <br />facilities. It is required that the owner/manager be available regularly on <br />the premises during all hours of operation, or during such times as may be <br />agreed upon between the parties. <br />10 <br />