ABRAHAM BALDWIN AGRICULTURAL COLLEGE DINING MANAGEMENT SERVICES PROGRAM REQUIREMENTS DOCUMENT

BACKGROUND:

Abraham Baldwin Agricultural College, a unit of the University System of Georgia, seeks qualified Offerors to obtain a contract for Dining Management Services for the ABAC main campus and any other ABAC campus at which we may decide to offer dining services.

Donaldson Dining Hall is located on the attached campus map as Building 19 serving resident meal plan students, commuters, faculty and staff who use meal swipes, cash and credit cards. Donaldson Dining Hall seats a maximum of 535 guests. Services will include several serving and action stations including a specialty food items and salad bar. Donaldson Dining Hall is equipped with a loading dock, serving lines, cooler/freezer walk-in, ovens, steamers, dishwashers, ice machines, steamers, food cutters, and mixer. Please see ABAC owned Dining Hall Inventory items at end of PRD document.

The College calendar may be found at http://www.abac.edu/academics/academic-calendar

DINING SERVICE LOCATIONS:

Donaldson Dining Hall, located building #19, ABAC Campus Map, Seats 535 patrons, = 22,787 sq. ft. Square footage does not include Donaldson Foot Court- CURRENT OPERATING HOURS Monday - Friday Breakfast: 7:30AM - 10:00AM Continental Breakfast: 10:00AM – 10:45AM Lunch: 10:45AM – 2:30PM Lite Lunch: 2:30PM – 5:00PM Dinner: 5:00PM – 7:30PM

Saturday – Sunday Breakfast 9:00AM – 11:00AM Brunch: 11:00AM – 2:00PM Lite Lunch: 2:00PM – 5:00PM Dinner: 5:00PM – 6:30PM

Holidays Hours and/or days open may vary depending on student demand and college administration decisions.

Additional Dining Locations: Donaldson Food Court, located in building #19, = 1,297 sq. ft. Seats 20 patrons inside and 36 patrons outside

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Donaldson Food Court currently provides space for Hut, Sub-Connection and Stallion Café which provides . Current Hours of Operation: Monday - Thursday 8:00AM – 11:00PM Friday: 8:00AM – 9:00PM

Weekend Hours: Saturday: 11:00AM – 5:00PM Sunday: 5:00PM – 10:00PM

Stallion Café - Current Hours of Operation: Hours of Operation: Monday – Friday: 7:45AM – 10:00PM

Weekend Hours: Saturday – Sunday: 5:00PM – 10:00PM

Holidays and/or days open may vary depending on student demand and college administration decisions.

The Coffee Corner located on the 2nd floor of Branch Hall, building #16, (see link below) = 112 sq. ft. Current Hours of Operation: (Hours will be at the discretion of the college) Monday – Friday: 8:00AM – 2:00PM Saturday – Sunday: Closed

ABAC currently provides space for “The Coffee Corner” in the Branch Student Center which provides iced coffee and limited refreshments, such as fruit cups and Danish.

Convenience Stores: The Aggie’s Convenience Store located at the John Hunt Town Center #21 on campus map = 784.8 sq. ft. Current Hours of Operation (Hours will be at the discretion of the college) Monday - Thursday: 8:00AM – 10:00PM Friday: 8:00AM – 2:00PM Saturday – Sunday: 6:00PM – 10:00PM

The convenience store carries quick , grab and go meals, frozen premade snacks, sandwiches, salads, smoothies and many more typical items as detailed in the service delivery section.

The Lakeside Convenience Store located inside ABAC Lakeside, #36 on campus map = 641.5 sq. ft. The convenience store is located inside Lakeside Apartment building, #36 on campus map, on the ground floor. Current Hours of Operation (Hours will be at the discretion of the college) Monday - Friday: 7:30AM – 2:00PM Monday – Sunday: 6:30PM – 11:30PM

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Operating hours for Major holidays (i.e. Christmas break, Spring Break) all operations are closed. Otherwise dining hours are modified to be 50-75% of normal operating hours. For normal operating hours of c-stores please see above Convenience Stores.

Attached at the end of the PRD is the ABAC Campus Map and Legend or you can Follow the link below for # and location on ABAC campus map:

http://www.abac.edu/future-students/visiting-campus/campus-map

Enrollment: Spring enrollment is typically 3,100 students Fall enrollment is typically 3,400 students

Faculty/Staff: Fall Semester 2018 - Faculty 110 Staff 148

Survey Results: Based on our surveys of faculty/staff and students, 60% requested additional food offerings, 55% found pricing to be prohibitive, 38% requested expanded hours and 39% requested more healthy options. Additionally, ABAC is seeking the best value in cost, quality, and return on investment for its student population.

CURRENT MEAL PLAN DATA: 1. Current Meal Plans: a. Unlimited Meals b. 12 Meals per week c. 100 Block Plan d. Commuter Block 60 Plan e. Commuter Block 25 Plan

Required Meal Plans. a. All Freshman Residents are required to select between 2 meal plans – The Unlimited Meal Plan and the 12 Meals Per Week Plan

b. All Upperclassmen Residents are required to have a meal plan, The Unlimited Meal Plan, the 12 Meals Per Week Plan and for those Upperclassmen Residents (with 30 earned credit hours) have an additional option of the 100 Block Plan

Additionally, ABAC provides Dining Dollars to supplement the meal plans in certain instances which can be used at the two C-stores, , Sub-Connections and Stallion Café.

Commuter Plans: Block 60 Plan - Block 25 Plan - Commuters may choose any plan offered however, the following two plans are strictly commuter plans only

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Faculty/Staff may purchase any meal plan that is available to students, currently there are no faculty/staff utilizing any of the meal plans.

Also, to be noted ABAC bears the costs of meals provided to on duty Public Safety officers. These costs are included in the current provider’s regular monthly billing to ABAC. An average of five meals per meal per day are provided for on duty Public Safety officers.

Donaldson Hall Meal Plan Sales: 2014 - $2,719,396 2015 - $2,790.276 2016 - $2,985,861

Total FY15 Revenue

Pizza Hut $97,357

Sub Connection $23,174

Coffee Shop N/A

Total $120,531

Total Cash – Credit Dining Dollars & FY16 Revenue Card General Dollars

Pizza Hut $ 96,827 $ 26,414 $ 70,413

Sub Connection $ 28,068 $ 8,950 $ 19,118

Coffee Shop $ 11,684 $ 4,815 $ 6,869

Total $ 136,579 $ 40,179 $ 96,401

Total Cash – Credit Dining Dollars & FY17 Revenue Card General Dollars

Pizza Hut $ 79,667 $ 25,814 $ 53,853

Sub Connection $ 29,389 $ 9,825 $ 19,564

Coffee Shop $ 38,868 $ 13,324 $ 25,544

Total $ 147,925 $ 48,963 $ 98,961

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Retail Sales Revenue Cash/Credit Card/Debit Card

Year C-Store Dining Hall Cash Catering 2014-2015 $53,794 $117,718 $189,145 2015-2016 $64,091 $110,214 $153,620 2016-2017 $71,212 $101,571 $111,635

Declining Fall 2016 $140,640 Balance Spring 2017 $135,694 2016-2017 Total $276,334

ABAC PLANS SOLD

Abraham Baldwin Agricultural College

100 Block Plan (100 meals per Unlimited 12 Meals Per semester) Plus 60 Block Plan 25 Block Plan Meals Plus $85 Week Plus $250 $125 Dinning (60 meals per (25 meals per $150 Dinning Meal Plan Description Dining Dollars Dining Dollars Dollars semester) semester) Dollars Fall 2016 Utilization Dates August 5, 2016- October 14, 2016 (Fall Break) October 18, 2016-December 6, 2016 Total Meal Plan Days (total days the meal plan can be utilized) 119 Total Meal Plan Days (total days the meal plan can be utilized) 119 119 119 119 119 119 Total Plan Cost $1,500 $1,500 $925 $470 $215 $150 Meal Plan Cost less Dining Dollars $1,415 $1,250 $800 $470 $215 $0 Number of Purchased Plans 781 62 401 5 2 39 Available Number of Meals Per Week 21 12 6 3 0 0 Available Number of Meals Per Semester 357 192 100 60 25 0 Average Number of Meals Per Semester Redeemed 99.153 61.194 55.323 42.762 16.700 0 % of Meals Used 27.77% 31.87% 55.32% 71.27% 66.80% 0.00% Price Per Meal $3.96 $6.51 $8.00 $7.83 $8.60 $0.00 Price Per Meal Used $14.27 $20.43 $14.46 $10.99 $12.87 $0.00 Declining Balance Dollars Included with Plan $85 $250 $125 $0 $0 $150 Average Declining Balance Dollars Redeemed $72.86 $211.12 $112.63 $0 $0 $132.47 % of Dining Dollars Used 85.72% 84.45% 90.10% 0.00% 0.00% 88.31%

Spring 2017 Utilization Dates January 6, 2017-March 13, 2017 (Spring Break) March 17, 2017-May 8, 2017 Total Meal Plan Days (total days the meal plan can be utilized) 118 Total Plan Cost $1,500 $1,500 $925 $470 $215 $150 Number of Purchased Plans 636 65 418 9 3 55 Available Number of Meals Per Week Unlimited 12 Available Number of Meals Per Semester Unlimited 192 100 60 25 0 Declining Balance Dollars Included with Plan $85 $250 $125 $0 $0 $150

YES: Freshman or YES: Does the plan meet the minimum meal plan requirments for any group Upperclassmen YES: Freshman or Upperclassmen or category of students? (if yes, indicate the relevant characteristics of Meal Plan Upperclassmen Meal Plan the group) Option Meal Plan Option Option NO NO NO

Note: Remember when responding - Please Do Not Put in Costs with Technical Response(s).

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Summer Camps: See Exhibit B-Summer Camps 2016-2017 There are no summer student meal plans. Camp rates are negotiated in advance with the summer camp coordinator and the college business office. Camp meal plan rates are set well in advance for planning. The average cost rate at our Summer Camps for the summer of 2017 was $22.00 per day.

MANDATORY:

The quality of the dining services program directly affects students, faculty, and staff and, most notably, impacts student life and student retention. Therefore, ABAC requires that the Offeror meet or exceed all the requirements provided in this PRD during its performance of the Contract.

1. The Offeror must maintain a County Health Inspection rating of “A” in all dining services venues.

2. The Offeror must certify their proposal is a Qualified Management Agreement in accordance with IRS Rev Proc. 2017-13. The service provider agrees that it is not entitled to and will not take any tax position that is inconsistent with being a service provider with respect to managed proper

3. Reporting The Offeror’s regional director must meet the general manager and Vice President of Finance and Operations on a quarterly basis for discussing quarterly results and business plan goals.

The Offeror must submit the following reports to ABAC monthly: Monthly Sales by Type and Location Meal Plan Usage by Type and Location

4. Offeror must provide adequate staff for Contract Service for all areas which include Dining Hall Operations, Convenience Store locations, Donaldson Food Court, The Coffee Corner and catering events.

5. Offeror Staff Pre-Employment Screening Offeror must conduct pre-employment screening of all Offeror dining employees and seek the approval from the ABAC for all employed service providers.

Background Checks per USG Business Procedures Manual Section 3.1.3 Background Checks of Vendor Employees states the following:

“Institutions shall review services provided to the institution by a vendor when the services require regular interaction with students, employees, monies, sensitive/confidential data, or facilities. In instances when the institution determines that the scope of work being performed by a vendor’s employee is such that a background check should be required, the institution should seek appropriate contractual protections, include requiring the vendor obtain appropriate background checks for all such vendor employees. Examples of service could include outsourced

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bookstore operations, food services, maintenance, custodial workers, and call centers that involve access to confidential data. Vendors maintain full responsibility for the actions of their employees and will be fully responsible for enforcing and implementing an appropriate background check requirement. The vendor will review the results of the background check. The institution should not obtain the results of these checks. If appropriate, the requirement for a vendor to conduct background checks on its employees and to indemnify the institution against the actions of vendor employees must be specified in the contract for services.”

Disqualifying convictions or charges include, but are not limited to, sexual offenses, criminal/violent offenses, and drug offenses.

6. The Offeror must make available the food service delivery in consideration of the background information of hours for meal plans 7:30 AM to 7:30 PM, 8:00 AM to 11:00 PM at Donaldson Food Court and the convenience store hours 7:30 AM to 11:30 PM. Hours are subject to ABAC’s approval.

7. The Offeror must include in the catering procedures a mutually agreed standardized practice of follow-up calls to 25% of randomly selected customers. All resulting information is to be provided to the Vice President of Finance and Operations.

8. The Offeror must be able to provide special dietary needs for student such as gluten free, vegan, vegetarian and celiac, these are all examples of special and dietary needs and not considered an exhaustive list. Offeror must provide detailed nutritional information and complete labeling at the point of service delivery.

Food Service Delivery Requirements: Normal service in the ABAC food service area will include but is not limited to hot meals, made to order sandwiches, grilled items, and . Diet must be a completely well balanced, health conscious, nutritious diet with a reasonable amount of variety. Low/no cholesterol vegetable oils must be used in the preparation of all menu offerings containing oils.

Offeror will maintain prescribed menu standards for the full serving period. Menus shall be published and posted in advance. Menu prices and operating hours will be established and changed by agreement of the supplier and ABAC. The Offeror shall provide a suggested menu list and price list of items to be offered as a part of the technical proposal.

The following minimum food specifications are established and shall be maintained:

BEEF/VEAL – USDA graded and inspected, U.S. CHOICE Ground Beef: USDA standard or better, ground beef and beef patties shall be 100% all beef and fat content shall not exceed 20% PORK and LAMB– USDA inspected and graded, USDA Grade A (#1) Note: Veal and Pork steaks shall be solid meat portions – unbreaded and not pre-formed from chopped or ground meat. POULTRY – U.S. GRADE “A” FISH AND SEAFOOD – USDA inspected and graded – Grade “A” EGGS- U.S. Grade “A” or better (large or medium) must meet required USDA standards

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DAIRY PRODUCTS – U.S. Grade “A” Cheeses- (such as Cheddar, Swiss and Monterey Jack) shall be all natural, non-processed, when served as a prime ingredient in an entrée, a sandwich ingredient and sandwich spreads. American cheese may also be served as a sandwich ingredient. In addition, processed cheese may be used in some cooking or as an alternative for some non-entrée foods. FRESH FRUITS AND VEGETABLES – USDA #1 QUALITY CANNED GOODS – USDA Grade “A” Fancy, except Choice may be used for cooking purposes; fruits should be packed in natural juices. FROZEN FOOD-FRUITS, VEGETABLES, JUICES - USDA Grade “A” Fancy COFFEE AND TEA – National brands, best available blends USDA Grade “A” Frankfurters/Hot Dogs: maximum 8 per pound, all beef. Turkey franks may be used as an alternate to satisfy certain health and ethnic diet requirements. Processed lunchmeats such as bologna and salami shall be a quality ‘all beef’ or turkey product.

Specific Meat Specifications: All meat cuts shall be in accordance with USDA I.M.P. specifications. The indicated grades are intended as minimum standards only and the Offeror is encouraged to exceed these minimums wherever possible.

Government Regulations/Grading: Purchase of food, supplies and equipment shall meet requirements of the United State Department of Agriculture (USDA), Food and Drug Administration (FDA) and National Sanitation Foundation (NSF). In the absence of grade labeling, the Offeror shall provide ABAC with package labeling codes or industry accepted grade equivalent standard to verify the minimum grades specified are being provided.

Right to Inspect: ABAC reserves the right to periodically inspect the Offeror’s inventory of food and supplies or review invoices to ensure that purchase standards are maintained.

Sanitation and Safety Requirements: The Offeror and its employees shall conform to all local, state and federal sanitation standards. The Offeror shall be responsible for maintaining immaculate dining venues, production facilities, offices and service areas. All dining venues must maintain a County Health Department rating “A” and a copy of inspection reports must be provided to the College within 24 hours of inspection. The Offeror must immediately remedy any shortcomings identified by the health department that are within its control and responsibility. Failure to take immediate action will be considered a material breach of the contract, which, if uncured, would allow ABAC to stop payment until the breach is fixed.

Housekeeping and Sanitation Services: (1) Daily Housekeeping • The Offeror shall provide daily housekeeping, cleaning, preventive maintenance, and sanitation service, which includes necessary commercial equipment and supplies for all assigned food service areas. • The Offeror will maintain the dining room throughout the service hours to include wiping down tables, cleaning spills, emptying trash, and keeping the dining room immaculate.

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• These facilities shall include, but not limited to, production and serving areas, dining rooms, concessions areas, catering kitchens, bakeries, refrigerators, freezers, receiving docks, storage areas, trash and garbage areas, rest rooms, offices, hallways and stairs used by the Offeror. All spills, etc., shall be swept and mopped up immediately. • The Offeror is responsible for training personnel in the correct care & sanitizing of all food service equipment per manufacturers recommendations.

(2) Cleaning/Sanitation Schedules The Offeror shall develop, implement and update cleaning and sanitation schedules for all equipment and areas as assigned. Cleaning must be sufficient to provide protective maintenance against unnecessary deterioration and provide a clean and neat appearance at all times. Upon review and approval by the College, schedules shall be posted and implemented within thirty (30) days of the beginning of the contract.

(3) Housekeeping/Sanitation The Offeror shall be responsible for the following: • Routine daily sweeping, mopping and buffing non-carpeted floors, vacuuming and spot cleaning carpets and furniture. • Assuring biodegradable enzymes are used to keep the drainage lines clean. • Routine weekly cleaning of the hoods, filters and pipes leading from the area. • Providing, cleaning and maintaining an adequate inventory of table linens, employee uniforms, aprons, towels and other related dining service items.

(4) Regular Periodic Cleaning Maintenance The Offeror shall be responsible for the following: • Periodic stripping and sealing or waxing of floors (at least semi-annually). • Shampooing carpeted areas and furniture (at least annually). • Cleaning legs of tables and chairs. • Period cleaning of draperies, blinds, ceilings, and windows, air distribution devices and light fixtures. • Cleaning exhaust hood ducts, plenums and related units and fans. • Cleaning and reporting as required any grease traps for assigned areas.

(5) Kitchen Sanitation The Offeror shall be responsible for the following: • Cleaning and sanitizing knives, slicers, grinders and kitchen tables after each use. • Maintaining griddles, grills, other cooking equipment by daily scrubbing and elimination of any grease residue.

(6) Refuse The Offeror shall be responsible for collection of all refuse, waste, recyclables and garbage resulting from its food service operations. The Offeror shall bag all refuse, etc., and carry or truck to a waste container or designated refuse area. Empty cans cannot be stored inside receiving or storeroom areas and must be moved to outside refuse facilities per Fire Marshall requirement. The Offeror shall be responsible for pressure washing these areas. Such material shall be disposed of properly to insure no food waste odors are created and no refuge for vermin exists.

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(7) ABAC Breaks During College breaks in the academic schedule and Dining service areas are closed, and these areas shall be left in a clean and read-for-inspection condition. Work schedules shall provide sufficient personnel and time for heavy duty cleaning prior to a shut-down of three (3) or more days.

(8) Food Handler Certificates The Offeror shall be responsible for providing food handler certificates and/or medical examinations as required by law and shall make such records available for review upon ABAC’s request. The Offeror shall, through daily visual inspection, ensure that food handlers are following established hygiene practices including daily bathing, wearing clean outer clothing, maintaining short, clean fingernails, removing jewelry during food preparation and proper hand washing.

(9) Offeror Employee Sanitation The Offeror’s employees shall be neat and tidy in appearance and shall follow general food service industry established hygiene practices in the handling of food. The Offeror shall not allow employees with known illnesses, open sores or other symptoms to work. Any contagious disease such as hepatitis must be reported immediately to ABAC.

(10) Grease Storage Areas The Offeror shall maintain adequate, used grease storage areas to include secondary containment solutions and easily accessible spill kits. The Offeror shall thoroughly train its staff to fully comply with Local and Environmental Protection Agency requirements for storage, spill containment/clean- up, and reporting as may be required. Grease storage areas shall receive industrial cleaning as often as may be required. Used grease shall be removed from the premises on a regular basis to minimize the potential for spills.

(11) Pest Control The Offeror shall be responsible for providing expert and professional exterminating services in all Dining Services interior and exterior facilities.

(12) Security The Offeror shall conform with and cooperate with all security arrangements as deemed necessary by ABAC. The Offeror shall lock all doors, etc., as required by Security and verify schedule with Security as the exact facilities should be locked or unlocked.

(13) All utilities shall be turned off when not in use for conservation purposes.

(14) Licenses/Permits/Taxes Offeror shall secure and maintain all necessary permits, licenses, etc., as required for its performance under this contract, and shall post or display in a prominent place such permits and/or notices as required by law. The Supplier shall pay for any and all taxes and assessments attributable to all Dining Services operations, including, but not limited to, sales taxes, excise taxes, payroll taxes, and federal, state and local income taxes. The Offeror shall comply with all rules and regulations set up by the Fire Marshall, building inspector, health and safety and other official agencies regulating Food Service Facilities.

(15) Food Inspection

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The Offeror shall be responsible for submitting copies of all Health Department food inspection reports to ABAC within 24 hours of inspection.

(16) Telephone/Data ABAC will provide telephone connections and telephone equipment for Supplier’s telephone lines. The Offeror will be responsible for all charges associated with the use of the telephone lines, including but not limited to, local and long-distance service, voicemail, etc. The Offeror will be billed monthly for said phone charges.

Initiate and implement a minimum of one sustainability initiative annually that is approved by the Vice President of Finance and Operations.

CORPORATE CAPABILITY Offeror qualifications and experience: ABAC has an average of 3,400 students and enrollment continues to increase. 1. Offeror must be engaged in the business of operating Dining Services and experience with the college campuses and must have experience and financial resources to provide all services required within the solicitation. Offeror must have a minimum of five years of culinary experience. 2. Offeror must be able to provide a minimum of five (5) years of culinary experience of which three years must have consisted of service delivery with a minimum of 3500 patrons for all requirements listed herein. 3. Offeror must be able to provide information of the company’s related services and provide listing of regional and national locations. 4. All Offerors must provide a plan or overview of how your company would approach the dining services and how your company manages food service standards and how your company manages the reduction of excessive waste and quality as outlined in this document. 5. Local Sourcing: ABAC values engagement in the community and feels that purchase of local produced products to assure freshness and reduce cost of transportation is desirable. Offerors must be able to provide how they would use local sourcing and be able to provide details of what quality controls standards the company has in place of food products for freshness. 6. Detailed Service Delivery: Offeror must provide a detailed service delivery within the last three years via resident, commuter and other meal plan options. Information should include the dates serviced, number of meal plan participants, the food service offerings and percentage of meal plan to enrollment.

Product and Brand Preferences: The Offeror shall take under advisement the wishes of ABAC regarding product and brand preferences, use of state products, organic and local (in-state) vendors when costs are not significantly increased.

Local Preference: It is desirable to purchase locally produced products to assure freshness and reduce environmental cost of transportation. ABAC values engagement in the community and region in which it is located and views purchase from area vendors as an affirmation of engagement.

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Acceptable Food Preparation Standards Specifications. a. On-Site Preparation. i. The general policy shall be to do on premise preparation of food items, utilizing batch cooking as close to time of service as possible. Cook -to-order or progressive cooking should be the normal method of operation; staggering the preparation food whenever possible so that nutritional value, temperature and overall quality can be maintained during serving hours. Minimization of pre-prepared food items is desirable. ii. The Offeror’s on-site management must have the ability to alter recipes for reduction of certain ingredients especially salt, fat and sugar. b. Frozen Meat Products Ground beef patties shall not be grilled in the fully frozen state and shall be cooked to a minimum temperature of 165 degrees Fahrenheit. c. Standardized Recipes Recipes standardized for quality, yield, cooking procedures, serving containers, utensils, and portion size shall be used in all production units. d. Leftovers i. Leftover foods shall be kept to a minimum and refrigerated as necessary in shallow pans after each meal, properly covered, labeled with product name and date and used promptly. ii. All leftovers which require refrigeration shall be stored in one location, labeled and dated. iii. Leftovers cannot be frozen and shall be served as an extra selection within 24 hours. Under no circumstances should leftovers be used to replace any approved menu selection. e. Baking on Premises. i. Bakery items shall be made on premises whenever feasible. Pre-prepared mixes and dough are permissible, but every attempt should be made to provide products that are ‘homemade.’ ii. Sandwich breads, and buns, bagels, English muffins and other such items may be purchased from commercial bakeries. f. Vegetable versus Animal Fats Vegetable shortening rather than animal shortening must be used for food prepared on site. The Offeror is strongly encouraged to purchase food prepared with vegetable shortening and oil. If this is not possible, then it must be clearly labeled as containing animal fat when the food is served. g. Vegetarian and Vegan Cooking Vegetarian and vegan menu items should not be cooked in the same fat, sauce or other cooking medium (to include the use of grill top and deep fat fryers) as the non-vegetarian and non-vegan items.

DINING SERVICES/MEAL PLANS: Menu Profile: Menus shall remain consistent with a standard breakfast fare and a standard lunch/dinner menu. Menu plans should include a good selection of ‘monotony breakers.’ These meals could be oriented

Page 12 of 23 around holidays and College activities. A month prior to the beginning of each semester, the Offeror will submit menus to ABAC for approval. The Vice President of Finance and Operations or designee will work with the Supplier to collaborate on menu offerings and must review and approve in writing all offerings and any major changes to menus recommended thereafter. In keeping with public health regulations, ABAC’s emphasis will be directed toward health-conscious foods with choice varieties. While meal plan redemption thresholds have not been specified, we view the meal plan as a significant value point for our student population, staff, and faculty (both on and off Campus) and are hoping to have a Supplier who will market and grow the meal plan using all approaches (signage, campaigns, offerings, social media) available.

Web-Site The Offeror must provide an updated food service web-site that includes accurate menu availability for board, retail and catering operations with associated prices.

Marketing a. All signs, marketing materials, web sites and or social medial content shall have prior written approval by the Vice President of Finance and Operations. b. The Offeror’s General Manager and/or marketing staff must meet with the Vice President of Finance and Operations quarterly for discussing marketing plans for the upcoming semester. c. The Offeror shall install and maintain all identifying signs at Dining Facility locations identifying the days and hours of operation. d. The Board of Regents of the University System of Georgia owns all rights to the name, seal, logos and other symbols associated with ABAC. Any use by Offeror of the name, seal, logos and other symbols associated with ABAC shall be pursuant to prior written approval from the Vice President of Finance and Operations, or be conducted pursuant to a license for the use of such. e. The Offeror shall develop and implement a social media marketing and promotion strategy. To the extent that the Offeror develops its own social media sites (i.e. Facebook, Instagram, Twitter) or integrates with the ABAC sites, the Offeror shall be required to keep its posted information up to date, refresh its sites frequently consistent with effective social media strategies, and conform to ABAC’s social media standards and practices. f. The Offeror shall maintain a full service ABAC Dining Services website. The primary purpose of the website includes serving as an information source for customers, a source for marketing and advertising, and a mechanism for on-line catering orders. The criteria for the Offeror’s webpage should be based on a consistent and accurate format for information and should provide a user-friendly customer service oriented on-line catering ordering system. The website must be oriented to the ABAC community and should not stand alone as a corporate link; hence, the College content page for Dining Services should allow the user to go directly to the on-line ABAC information data webpage, and not require the user to search for ABAC in a corporate webpage master listing. g. The website must include, but not be limited to the following: • Location information to include a map as well as multiple contact information sources (telephone numbers, email, etc.). • Important dates, deadlines and events. (ex: operating hours, closure dates for holidays, first day to use a meal plan, last day to add a meal plan, last day to make changes to a meal plan. • Policies • Meal Plan General Information, by location.

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• Menus • Nutritional Information • Catering h. The Offeror shall make available a mobile application to be used as an information source for customers regarding dining venue hours, menus and nutritional information. Integration with Blackboard mobile application for provision of dining account balances is preferred.

Emergency Services The Offeror shall be required to provide food service under emergency and/or unpredictable circumstances such as breakdown of equipment, fire, earthquake, pandemic, power failure, etc., in accordance with ABAC Emergency Operation Plan. Offeror shall be responsible for delivery of food services for the duration of any declared Campus State of Emergency. Offeror shall be reimbursed for all costs except for costs of providing food services to meal plan participants. Offeror shall not be reimbursed for any loss of revenue from an interruption of Dining Program Service or operations, or for use of any food service areas or facilities for such emergency purposes. In some emergency instances, food service areas and facilities may be used for purposes other than food service.

Key Performance Indicators The Offeror shall develop, in cooperation with the College, Key Performance Indicators (KPIs) as part of a comprehensive performance management program based upon mutually agreed upon objective related to performance, financial, and customer satisfaction. Toward this end, Offeror shall propose performance indicators, including benchmarks, for all campus dining operations.

Customer Service The Offeror must provide excellent customer service at dining facilities which shall include but not limited to, efficient customer check in/out, unencumbered flow of traffic, clear signage and trained staff to answer questions and respond to special circumstances and dietary needs. The Offeror will ensure Dining Services has a trained and experienced staff to provide immediate response to customers via telephone, email, web site and in person, regarding issues pertaining to Dining Services at all times. The Offeror will provide ABAC with a courtesy copy of customer issues and its response. A member of the Offeror’s staff will be responsible for speaking to groups on campus, distributing information and responding in inquires, to include, but not limited to: Visitation, Orientation, Staff, Faculty groups and special events.

Customer Feedback The Offeror shall seek customer feedback at minimum on a quarterly basis through methods that include, but are not limited to, customer surveys, student focus groups, and customer comment cards. Conduct a minimum of one customer satisfaction evaluation each semester and share all resulting information with the Vice President of Finance and Operation. In response to feedback received and after consultation with the Vice President of Finance and Operations, identify and implement three (3) new initiatives each semester that will lead to continuous improvement in the overall program.

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STAFFING/HR/PERSONNEL: Staffing/Personnel The Offeror shall be responsible, at its sole cost and expense, to employ all personnel necessary for the efficient operation of all service specified under the contract. All personnel must pass a background check before starting employment at ABAC. Any staff position made vacant (due to termination, employee relocations, etc.) must be backfilled within 30 days. The Offeror shall provide back-up personnel in times of staff shortages due to vacations, illness, labor disturbances, and inclement weather in order to maintain service. Hiring and firing of personnel shall be the sole responsibility of the Offeror. ABAC shall reserve the right to veto the placement of any person on the ABAC account or to require the removal of any employee from the ABAC account, for any reason. Changes or reductions to the agreed-upon staffing level shall require discussion with and approval by the Vice President of Finance and Operations. The Offeror shall ensure that its employees abide by all ABAC policies and procedures. This shall include restricted use of recreational and other facilities/services owned and/or operated by ABAC.

Management Positions The Offeror’s management team must have five (5) years’ experience, knowledgeable in the conduct of food service operations in a higher learning environment, and be ServSafe® certified. The Supplier’s general manager assigned to ABAC will be approved by Offeror and Vice President of Finance and Operations. The Offeror’s general manager is responsible for directing delivery of all services furnished hereunder. The Offeror shall assign management personnel to be present in the food serving and dining areas of the dining hall during all meal service hours. Subsequent changes in assignments will be made by the Offeror only after prior consultation with and approved by the Vice President of Finance and Operations. Any management positions made vacant (due to termination, employee relocations, etc.) must be backfilled within 60 days.

Offeror must maintain a stable management team with no greater than 25% turnover in any twelve (12) month period. Management team consists of the directors and assistant directors.

AED/CPR Certification All employees must obtain AED/CPR certifications within 90 days of employment and must maintain current certifications.

Student Employees The Offeror shall fill employment opportunities with ABAC students, when appropriate and must abide by requirements in the Staffing/Personnel section.

Offeror Conduct The Offeror shall be responsible for the actions of its employees, agents, and independent suppliers hereunder and for the payment of all taxes, wages, benefits and other costs associated with such persons. While on ABAC premises, all employees, agents and independent suppliers of the Offeror shall comply with all applicable College policies and procedures. The Offeror shall be required to remove such employee, agent or independent supplier from ABAC at ABAC’s request. Any conduct situations related to students will be referred to the Dean of Students.

ADA The Offeror shall comply with the Americans with Disabilities Act (ADA).

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Ethics Offeror shall comply with the University System of Georgia Board of Regents Ethics Policy (Board Policy 8.2.20). The University prohibits any form of discrimination, harassment or retaliation against or by any member of the faculty, staff, administration, student body, volunteers, or visitors based upon race, color, religion, sex, national origin, age, whistle- blower status, disability, gender identity or expression, genetics, or any other characteristic protected by state or federal law. Offeror and Offeror's employees will be required to know and adhere to the Title IX policy. To review the policy in its entirety, click on the following link: http://www.usg.edu/audit/compliance/ethics

CATERING: Catering Services The Offeror shall provide non-exclusive catering services to ABAC campus events, breakfast, luncheons, brunches, dinners, and receptions etc. Specific services and menus, which would include main dish, sides offered for main dish, drinks including catering inventory such as linens, silverware, glassware, tables (if any) must be included in the Offeror’s proposal. The Offeror shall abide by all ABAC, Board of Regents and State of Georgia policies and laws regarding food and beverage (including alcohol) purchases. Supplier shall, at its own expense, acquire temporary liquor license and shall obtain any necessary short-term licenses and permits for events both on and off campus. A catering delivery charge should not be assessed for any ABAC campus events.

The Offeror shall provide the process for which they use for booking and managing catering events and how ABAC will be able to book events via internet or other means.

SERVICE DELIVERY: Reconciliation Report: In order for the Offeror to submit the reconciliation report they must be able to provide a sample report for the following showing meal plan and walk up sales consumption at Donaldson Hall. The Offeror’s regional director must meet the general manager and Vice President of Finance and Operations on a quarterly basis for discussing quarterly results and business plan goals.

The Offeror must submit the following reports to ABAC monthly: Monthly Sales by Type and Location Meal Plan Usage by Type and Location

The Offeror must provide and detail how you will report and provide the reconciliation reports as specified and attach a sample report showing meal plan and walk up sales consumption for

Donaldson Dining Hall.

ADDITIONAL DINING LOCATIONS: Donaldson Food Court (Retail Dining):

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Donaldson Food Court currently holds Pizza Hut, Sub-Connection and Stallion Café providing Starbucks. Inside seating capacity twenty (20) patrons/outside seating capacity thirty-six (36) patrons. Donaldson Food Court serves commuters, resident students, faculty and staff. ABAC owns serving line, equipment, small wares, tables and seating both inside and outside. Offeror must provide national brand franchise(s) they would suggest for this area and how they would utilize the space provided.

Holidays and/or days open may vary depending on student demand and college administration decisions.

CONVENIENCE STORES: Awarded provider will be expected to supply and operate both Aggie’s Convenience Store and Lakeside Convenience Store.

Adjustable hours subject to change during summer semester and campus closures.

The Aggie’s Convenience Store The convenience store carries quick snacks, grab and go meals, frozen premade snacks, sandwiches, salads, smoothies and many more typical items as detailed below. Convenience store’s freezer, coolers, shelving and cash registers are owned by ABAC. Core items found include, quick snacks, grab-and-go meals and fresh grocery, smoothies, soft drinks, water, personal hygiene items, over the counter medicine as detailed below. Tobacco, vape and alcohol products shall not be sold in convenience stores.

The Lakeside Convenience Store The convenience store carries quick snacks, grab and go meals, sandwiches and salads. This is like our Aggie’s Convenience Store, just on a smaller scale as detailed below.

Convenience store’s freezer, coolers, shelving and cash registers are owned by ABAC. Core items found include, quick snacks, grab-and-go meals and fresh grocery, smoothies, soft drinks, water, personal hygiene items, over the counter medicine as detailed in the service delivery section. Tobacco, vape and alcohol products shall not be sold in convenience stores.

All items located in the convenience store must meet the following: • All items must be pre-packaged, sealed, or in boxed, canned, plastic or bottled packaging • Canned Grocery Goods: Pull-tab (or open tab) Or regular can • Laundry: Scented and unscented, powder and liquid in sealed prepackaged small containers for use in High Efficiency Top Loader. • Fresh Food Cooler Section: Premade sandwiches and salads should be in individual serving sizes, sealed with see through packaging for visual inspection by consumer; • Cooler Section: Lunchables – sealed prepackaged

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Individual- bottled water, soft drinks, PowerAde • Freezer: Microwavable frozen pre-made name brand snacks/meals – sealed, tamper proof boxes or bags typically individual serving sizes • Birth control: Products such as condoms must be sealed, tamper proof foil or plastic individual wrappers • Over-the-counter Medicines: Must be in tamper-resistance and innerseal cartons, caps for bottles/containers • Paper/school products: Samplings of spiral bound notebooks, college ruled paper, sticky-notes, index cards and boxed envelopes etc. -prepackaged. Pens, markers, highlighters, etc. are individual or two to a pre- packaged container. Batteries-all types-two per sealed prepackaged container.

NOTE: ABAC is a Tobacco and Smoke-Free campus – No tobacco products of any kind, no vaping products will be sold, nor any alcohol products will be sold at convenience stores. The use of all forms of tobacco products on property owned, leased, rented, in the possession of, or in any way used by the USG or its affiliates is expressly prohibited. This policy prohibits any advertising, sale or free sampling of tobacco products on USG properties unless specifically stated for research purposes.

The Coffee Corner The Coffee Corner is located inside Branch Hall student center. Coffee Corner has healthy snacks and cool drinks. Fresh Food Cooler: Individual Fresh Fruit Cups-Sealed prepackaged Sandwiches – Individual sealed and prepackaged Iced Coffee – Pre-blended Drinks-Individual bottled water, soft drinks and Gatorade

ABAC currently provides space for “The Coffee Corner” in Branch Hall student center. Current provider also operates a Starbucks Coffee operation in the Donaldson Food Court and do not prefer to add a competing coffee vending option. Suggestions for other branded concepts, menu options and diagram of space is requested for this area. ABAC is also open to a name change of the space provided. DO NOT INCLUDED COSTS WITH YOUR TECHNICAL RESPONSE.

Current Operating Schedule ABAC calendar listing semester breaks and holidays is published annually and located at: http://www.abac.edu/month Summer sessions and specials programs typically include sack lunches or alternate servicing hours.

Service Style: The food service area will be designed as a counter walk-up area for order placement, food pick-up and payment. Serving lines must be complete at all times and beverage counters fully maintained. Sauces, cream, sugar and appropriate sugar substitutes will always be available next to coffee cups. Ice will be available next to the tea. All entrees and all beverages are to be labeled. Labels will be standardized and will be neat and clean at all times. Condiments should be presented in the most sanitary manner (closed containers, pumps, individual packets, etc.).

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Patrons tender payment at the cashier’s stations and exit the server. Condiments and silverware will be available at a stand near the cashiers. Patrons will be expected to bus their own trays to the tray drop- off locations before exiting the dining room. The Manager must be present during serving hours for comments, complaints or compliments. On-site visible management is an absolute minimum operating requirement.

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Donaldson Dining Hall Inventory

Annual Unit Inventory Verification List For Fiscal Year 2017

Current Tag Number Item Description Serial ID Location Model Year

0000003266 Cooler/Freezer- Walk-In 35303 0150DING Thermo Cool 2009

0000000938 MIXER FOOD COUNTER TOP 311187791 0150KITH 1999

0000001509 STEAM KETTLE-FLOOR MODEL 30110 0150KITH GroenDL-40 1993

0000001511 KETTLE STEAM 2 BENCH 29613, 28680 0150KITH Groen T5C 1993

0000002920 ICE MAKER 010822283 0150KITH Manitowac S970 2000 0000003156 FOOD CUTTER HOBART#84145. S 56-1249-1334 0150KITH Hobart H-600 1988

0000003190 MIXER FOOD FLOOR 1553993 0150KITH Hobart H-600 1988

0000003218 OVEN CONVECTION -VULCAN HART 1617307 0150KITH SG4D-1 2008

0000003253 Freezer True Two Door S/S 22211111 0150KITH TRUE 2009

0000003317 ICE MACHINE- MANITOWAC 110903730 0150KITH Manitowac B970 2010

0000003343 Dishwasher Commercial Hobart F 27-1190-485 0150KITH 2011

0000003431 Hot Food Cabinet SAHPT2-S 0150KITH Delfield 2012

0000003432 Hot Food Cabinet GENERIC 0150KITH Delfield 2012

0000003433 Slow Cook/Smoker Oven 767-SK 0150KITH Auto-Shaam 2012 0000003434 Oven Steamer BOI 0150KITH Combo Therm 2012 0000003602 Freezer Solid Door 15632835 0150KITH 2016

The serving line, equipment, registers, small wares, tables and chairs are owned by ABAC. Coca-Cola fountain drink equipment owned by Coca-Cola. Flavored water fountain drink equipment -Vitality-owned by Nestle Iced Coffee and creamer equipment owned by White Wave

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Donaldson Food Court Inventory

ABAC Owned: Serving Line Equipment Coolers Registers Small wares Tables and chairs Note: If the Franchise name is on the item it belongs to Franchise, not ABAC.

The Coffee Corner Inventory

ABAC Owned: Counter Cooler Register Note: The iced coffee machine does not belong to ABAC.

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ABAC CAMPUS MAP

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Donaldson Dining Hall Floor Plan which includes Donaldson Food Court

End of the Program Requirements Document

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