Proposal For the Operation and Maintenance of the GREEK THEATRE Food and Beverage Concession (CON-F15-002) TABLE OF CONTENTS
RFP Submission Requirements COVER LETTER...... 1 PROPOSAL DEPOSIT...... 7 COMPLIANCE DOCUMENTS...... 9
A . Proposer’s Signature Declaration and Affidavit ...... 11 B . Disposition of Proposals...... 12 C . Affirmative Action Plan...... 13 D . Contractor Responsibility Ordinance Statement...... 15 E . Equal Benefits Ordinance Statement...... 25 F . Living Wage Ordinance (LWO)/Service Contractor Worker Retention Ordinance (SCWRO)...... 27. G . Business Inclusion Program...... 28 H . Municipal Lobbying Ordinance/ Bidder Certification – CEC Form 50...... 82 I . Form W-9, Request for Taxpayer Identification Number (TIN) and Certification...... 83 EXHIBIT H: CEC FORM 55...... 84 EXHIBIT I: FSHO COMPLIANCE...... 87 ADDENDA 1: IRAN CONTRACTING COMPLIANCE AFFIDAVIT...... 88 EQUAL OPPORTUNITY AND NONDISCRIMINATION AFFIDAVIT...... 89 SLAVERY DISCLOSURE AFFIDAVIT...... 91 BACKGROUND AND EXPERIENCE ...... 93 FINANCIAL CAPACITY ...... 127 Proposal Items BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN...... 155 PROPOSED REVENUE-SHARING PAYMENT...... 253
3 PAUL TAZAR MANAGING DIRECTOR August 25, 2015 8555 Aero Drive, Suite 205 San Diego, CA 92123 (858) 621-5151 Los Angeles Department of Recreation and Parks Let’s talk about hospitality Office of the Board of Commissioners Locally sourced. Chef inspired. OFFICE: 858.926.2880 Attention: Board Secretary CELL: 760.920.4478 Two California Plaza [email protected] 350 S. Grand Ave, 46th Floor Los Angeles, CA 90071
Dear Board Secretary, On behalf of SMG d.b.a. Premier Food Services Management Group, Inc. it is with great excitement I present our proposal for the Operation and Maintenance of the Greek Theatre Food and Beverage Concession. We understand the challenges you face and that is why our approach and investment are targeted to attract business and elevate guest experiences with increased financial returns to the City.
The following information is required within the RFP: Legal Name: SMG d.b.a. Premier Food Services Management Group, Inc.
Type of Business: Partnership
Key Names: John Burns Executive Vice President and CFO SMG 300 Conshohocken State Road, Suite 450 West Conshohocken PA 19428 610-729-7903 direct 610-729-1590 fax [email protected] Paul Tazar Managing Director Premier Food Services Management Group, Inc. 8555 Aero Drive, Suite 205 San Diego, CA 92123 858-926-2880 direct 760-920-4478 cell 858-621-5164 fax [email protected]
©2015
5
Main Contact: Paul Tazar Managing Director Premier Food Services Management Group, Inc. 8555 Aero Drive, Suite 205 San Diego, CA 92123 858-926-2880 direct 760-920-4478 cell [email protected]
SMG d.b.a. Premier Food Services Management Group, Inc. confirms our acknowledgment and acceptance of the terms and conditions set forth herein, without exceptions. As you prepare to create a new standard of service at the Greek Theatre, imagine a food and beverage program that will continually evolve; engaging guests, the community and the city’s leadership while infusing fresh, local cuisine. The entire San Diego headquartered Premier team is focused to deliver exceptional California hospitality to your patrons.
Sincerely,
PAUL TAZAR MANAGING DIRECTOR 8555 Aero Drive, Suite 205 San Diego, CA 92123 (858) 621-5151 Let’s talk about hospitality Locally sourced. Chef inspired. OFFICE: 858.926.2880 CELL: 760.920.4478 [email protected]
©2015
PROPOSAL DEPOSIT
PROPOSAL DEPOSIT OF $20K
The original of the copy below is included under separate cover .
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 7
COMPLIANCE DOCUMENTS
COMPLIANCE DOCUMENTS
As required, this section contains all forms from Exhibits D, H, and I, completed and signed, CONTENTS notarized where necessary, along with a copy of our W-9 Form. >>Exhibits D, H, and I
>>W-9 Form
>>Addenda 1: Iran Contracting Compliance Affidavit
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 9
COMPLIANCE DOCUMENTS A . PROPOSER’S SIGNATURE DECLARATION AND AFFIDAVIT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 11 B . DISPOSITION OF PROPOSALS
12 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS C . AFFIRMATIVE ACTION PLAN These documents were submitted through LABAVN .
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 13 C . AFFIRMATIVE ACTION PLAN These documents were submitted through LABAVN .
14 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 15 D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
16 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 17 D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
18 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 19 D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
20 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 21 D . CONTRACTOR RESPONSIBILITY ORDINANCE STATEMENT
24 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS E . EQUAL BENEFITS ORDINANCE STATEMENT These documents were submitted through LABAVN.
Paul notes that these have to be uploaded prior to bid deadline. He is checking with Hernandez to see if he will or if we will upload
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 25 E . EQUAL BENEFITS ORDINANCE STATEMENT These documents were submitted through LABAVN.
26 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS F . LIVING WAGE ORDINANCE (LWO)/SERVICE CONTRACTOR WORKER RETENTION ORDINANCE (SCWRO) Not applicable.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 27 G . BUSINESS INCLUSION PROGRAM
28 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS G . BUSINESS INCLUSION PROGRAM
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PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 37 G . BUSINESS INCLUSION PROGRAM
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PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 51 G . BUSINESS INCLUSION PROGRAM
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80 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS G . BUSINESS INCLUSION PROGRAM
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 81 H . MUNICIPAL LOBBYING ORDINANCE/BIDDER CERTIFICATION – CEC FORM 50
82 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS I . FORM W-9, REQUEST FOR TAXPAYER IDENTIFICATION NUMBER (TIN) AND CERTIFICATION
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 83 GEXHIBIT . BUSINESS H: CEC INCLUSION FORM 55 PROGRAM
284848 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS GEXHIBIT . BUSINESS H: CEC INCLUSION FORM 55 PROGRAM
84 PROPOSAL FORCOMPLIANCE THE OPERATION ANDDOCUMENTS MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 2985
COMPLIANCE DOCUMENTS EXHIBIT I: FSHO COMPLIANCE
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 87 ADDENDA 1: IRAN CONTRACTING COMPLIANCE AFFIDAVIT
88 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS EQUAL OPPORTUNITY AND NON- DISCRIMINATION AFFIDAVIT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 89 EQUAL OPPORTUNITY AND NON- DISCRIMINATION AFFIDAVIT
90 COMPLIANCE DOCUMENTS COMPLIANCE DOCUMENTS SLAVERY DISCLOSURE AFFIDAVIT
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 91
PROPOSED REVENUE SHARING PAYMENT
2. BACKGROUND AND EXPERIENCE
Our local sourcing and culinary creativity are celebrated by the communities we serve and we CONTENTS are eager to share this dedication with the City of Los Angeles. Driven by a passion for customer >>2.1 Ownership Description service, we provide a first-class experience to concert attendees as well as private catered >>2.2 Proposing Entity’s Experience functions. Because of our significant West Coast presence, we have the breadth of scale to draw an >>2.3 Contracts History abundance of resources but our focus is always local, and a record of success is reflected by the > 2.4 Current Operations continuing engagement and expansion of venues > we proudly service. >>2.5 References
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 93
BACKGROUND AND EXPERIENCE (EXHIBIT C) 2. BACKGROUND AND EXPERIENCE
Describe your business entity’s background 2 1. OWNERSHIP DESCRIPTION and experience in providing food and beverage services at large venues such as the Greek Proposers must include a response to each Theatre. If this is a new company, partnership, proposal item listed below: or joint venture formed for the operation of this Concession, describe the background and 2.1.1 ___ Address qualifications of each of the partners or principals. SMG’s address is 300 Conshohocken State Road, Each proposer must have a minimum qualifying West Conshohocken, PA 19428 experience of providing food and beverage services for a minimum of ten (10) different concert/theater venues with a minimum seating 2.1.2 ___ Length in business (in years and months) capacity of five thousand (5,000) per venue and SMG has been in business since 1977 (38 years) have been in business for a minimum of fifteen (15) years. A qualifying venue could be a theater, stadium, or amphitheater. 2.1.3 ___ Type: Sole Proprietorship, Partnership, Joint Note: This section pertains to your business Venture, Corporation, or a Limited Liability Company entity’s PAST experience and CURRENT (LLC), etc. operations, not your PROPOSED operation for this Concession. SMG is a General Partnership formed in the State of Pennsylvania
2.1.4 ___ Size of company (includes total number of employees and annual gross revenue) SMG employees 45,000 worldwide and has gross revenues of $242,000,000
2.1.5 ___ Organizational chart Please see the following page
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 95 SMG CORPORATE EXECUTIVE ORGANIZATIONAL CHART
Managing Director,
Premier Food
Management
Paul Tazar
Group, Inc
Services Services
Gary McAneney
John Burns
SVP | Finance
EVP & CFO
Maureen Ginty
Shauna Elvin
EVP| Marketing
Services & HR Services
SVP| Human
Resources
President & CEO
Wes Westley
Bob McClintock
Convention Centers
Regional Vice
Centers & Business
EVP | Convention
Gregg Caren
Presidents
Development
COO | SVP
(7)
Doug Thornton
Regional Vice Arenas & Business
Bob Cavalieri
EVP| Stadiums &
Presidents
SVP| Sales &
Development
Development
(7)
Bob Papke
VP| Theaters
SVP| Entertainment
Jim McCue
VP| Entertainment
John Bolton
Michael Godoy
VP| Operations
96 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) 2.1.6 ___ Names of persons responsible for operations
PREMIER MANAGEMENT TEAM
PAUL TAZAR MANAGING DIRECTOR, PREMIER
An industry veteran, Paul Tazar comes to Premier with 30 years’ experience with Aramark Sports and Entertainment, the NFL, NBA, NHL, MLB, and convention centers throughout North America, Canada, and internationally. Paul has decades of experience providing excellent original food and beverage experience to patrons at some of the nation’s most preeminent public facilities, as well as account opening experience and oversight of a portfolio of diverse accounts. As Managing Director for Premier Food Service he oversees such marquee locations as the Moscone Center in San Francisco; Long Beach Convention Center, Long Beach, CA; Ontario Convention Center, Ontario, CA; Cox Convention Center, Oklahoma City, OK; and Cox Business Center, Tulsa, OK. Paul is recognized for using strong intuitive and analytical skills to maximize operational execution, customer experiences and profitability. Paul is a decision maker and problem solver with strong organizational skills in recruiting, directing, and developing management teams from start-up to reorganization and beyond.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 97 RICHARD A. VALERIO AREA EXECUTIVE CHEF, SAN DIEGO PREMIER LOCATIONS
Richard joined Premier 2014 as the Area Executive Chef overseeing the San Diego-based locations with responsibilities of innovation, merchandising, creativity, cost controls, training, budget attainment, etc. for the area venues. His more than twenty years’ experience in the Hospitality Industry. Richard is a chef dedicated to upholding high standards of food served with great customer service skills. He has food service experience has seen him climb the ladder of success from Sous Chef at the San Diego Convention Center, to Executive Chef for Delaware North Companies, to Catering Chef at Giuseppe’s Restaurant & Fine Catering. He is a graduate of Kendall Culinary & Business College, Chicago, IL. LINDA YOUNGBLOOD DIRECTOR OF FINANCE/CONTROLLER
Linda has more than 20 years’ experience in accounting with emphasis in financial modeling, budgeting, and forecasting for multi-unit restaurant operations. Her experience also includes preparation of consolidated financial statements in accordance with generally accepted accounting procedures (GAAP), plus management information reporting and analysis. For Premier, Linda oversees the Accounting Department, which includes the Payroll Department. She is also responsible for the accurate and efficient flow of revenue and expense reporting to the Accounting Department from each operating center managed by Premier. She prepares senior management reports and analysis, and conducts monthly reviews with the Company’s officers and directors.
98 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C)
CORPORATE OFFICERS
WES WESTLEY MAUREEN GINTY JOHN BURNS PRESIDENT AND CEO EXECUTIVE VICE PRESIDENT, EXECUTIVE VICE PRESIDENT
Wes has served as President MARKETING SERVICES AND AND CFO and CEO of SMG for 20 years HUMAN RESOURCES A 32-year veteran of SMG, John and has been with the company Maureen has been with SMG is responsible for financial for 23 years. During his tenure, reporting, internal control he has increased the number for 23 years, previously serving as Senior Vice President of systems, treasury, and tax of facilities managed by SMG functions, as well as the risk sevenfold. Under his direction, Human Resources, during which time she also oversaw management and information the company was reorganized technology departments of to focus on convention centers the Corporate Communications, Public Relations, Advertising, the company. John started and stadiums/arenas as his SMG career working in the distinct entities. The European Presentation Development Services, and Meeting and finance department at one Division was established to of the world’s most active recognize the special needs and Event Production Departments. Maureen joined SMG in 1991 and successful arenas. Since features of that market. Wes joining SMG’s corporate previously served as Executive as Vice President of Human Resources. Maureen is a office in 1989 as Director Vice President of Finance and of Finance, John’s role has Development, Senior Vice member of various industry organizations, including the continually expanded to include President, and Chief Financial oversight of all finance and Officer. He is a Certified Public International Association of Venue Managers, and is a 2013 administrative functions. He Accountant and served with the also serves as the company’s United States Marine Corps in recipient of Venues Today’s Women of Influence Award. contract administrator for all Vietnam. major venue and food service agreements.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 99 2.1.7 ___ Any pending mergers (if none, so state in response Our philosophy is based on three key pillars: to this section) HOSPITALITY None. Guests’ experiences are something we take 2.1.8 ___ Ownership information for all proposed seriously. Our personalized approach will ensure that every visiting group, whether an intimate subcontractors gathering or numbering in the thousands, leaves As of this submission we do not plan to include with the satisfaction of knowing they received VIP subcontractors but retain the ability to modify services. throughout the term of the agreement. COMMUNITY
2 .2 DESCRIPTION OF PROPOSING ENTITY’S From sourcing local ingredients from area EXPERIENCE IN, AND KNOWLEDGE OF, suppliers to our commitment as stewards of the OPERATING AND MANAGING SIMILAR VENUES environment, we are proud to be in the business of bringing people together. Premier has a This section pertains to your business entity’s long, celebrated history of giving back to the PAST experience and CURRENT operations, not communities in which we are honored to serve. your PROPOSED operation for this RFP. TASTE Proposers must include a response to each proposal item listed below (if none, so state in We owe our creative culinary focus to California response to each item below). roots, where cultural diversity and a deep-seated respect for seasonal freshness drive our desire to WHO WE ARE craft unique, region-specific menus with chef- driven flair. Our deep local history, coupled with our West Coast resources, provide us with the capability With more than 30 years of experience in the to provide world-class hospitality that celebrates industry, no other company can match the Southern California’s culinary reputation. We depth and range of capabilities, creativity, understand the wealth of resources in the local and innovation that Premier brings to the community because, like the produce we will serve, table. We understand that our commitment we are homegrown. to excellence leads to your success, and we welcome the opportunity to bring the Premier’s roots can be traced back to 1983 when quality you expect and deserve to every the Moscone Center, San Francisco’s premier event at the Greek Theatre. meeting and events venue, wanted a partner who could elevate the food and beverage experience delivered to its guests and the community. By all markers, Premier continues to exceed expectations and build its reputation and portfolio throughout California and the United States.
PREMIER AT A GLANCE • Headquartered in San Diego • 32 years of industry experience • 30 public contracts »» 16 venues in California »» 9 convention centers
100 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) 2.2.1 ___ Description of similar current and past operations The following pages illustrate some of Premier’s qualifying accounts and the services provided.
PREMIER GROWS FROM DEEP CALIFORNIA ROOTS, WHERE CHEFS CRAFT CREATIVE DISHES WITH SEASONAL INGREDIENTS AND GATHER INSPIRATION FROM THE DIVERSE CULTURES OF THE AREA, ASSEMBLING INNOVATIVE MENUS AND MEMORABLE EXPERIENCES.
FOOD & BEVERAGE CLIENTS BUSINESS DINING ACCOUNTS Bridgepoint Education Ashford San Diego, CA CONVENTION CENTERS Bridgepoint Education Sunroad San Diego, CA Moscone Center San Francisco, CA General Atomics San Diego, CA Long Beach Convention and Mitchell International San Diego, CA Entertainment Center Long Beach, CA Northrop Grumman San Diego, CA Ontario Convention Center Ontario, CA Sorrento Summit San Diego, CA Anchorage Convention Centers Anchorage, AK Tucson Convention Center Tucson, AZ Albuquerque Convention Center Albuquerque, NM PERFORMING ARTS/AMPHITHEATERS Cox Convention Center Oklahoma City, OK Parque Viva Amphitheater San Jose, Costa Rica Cox Business Center Tulsa, OK McCaw Hall Seattle, WA Lynnwood Convention Center Lynnwood, WA UNIVERSITY ACCOUNTS ARENAS Save Mart Center Fresno, CA* Chesapeake Energy Arena Oklahoma City, OK* UC San Diego Faculty Club La Jolla, CA BOK Center Tulsa, OK* MiraCosta College Oceanside, CA Carlson Center Fairbanks, AK* Sullivan Arena Anchorage, AK* Stockton Arena Stockton, CA* * Features event seating of greater than 5,000. INTRUST Bank Arena Wichita, KS* ShoWare Center Kent, WA* Long Beach Arena Long Beach, CA* ATTRACTIONS Del Mar Fairgrounds (Race Track) San Diego, CA* Long Beach Aquarium of the PacificLong Beach, CA CASE STUDIES > Long Beach Grand Prix Long Beach, CA
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 101 DEL MAR RACE TRACK DEL MAR, CA
CONTRACT INCEPTION 1990 THE DEL MAR FAIRGROUNDS & RACETRACK Del Mar Fair and Thoroughbred Race Complex achieved record revenues during the 2014 San Diego County Fair, grossing more than $500,000 more than prior years. During the 2014 Thoroughbred Race Season, we continued our revenue-breaking momentum with an 8% increase in per capita spending from 2013 levels. These revenue breaking measures are the result of a carefully designed operating plan which involves local foods and beverages, professionals, and businesses. Our focus is to create a unique and memorable experience for the guest, one in which service levels are exceeded, variety is expanded, and guests feel confident spending their money. FACILITY DETAILS NOTABLE EVENTS • Bing Crosby Live Meet • Paddock • St. James Academy Gala • Grandstand • San Diego County Farm • Turf Club Bureau Dinner • Skybox • Burn Institute Gala • Luxury Suites • Boys & Girls Club African • Veranda Café Safari Nights Gala • Exhibit Hall • Barney & Barney Concert • Bing Crosby Hall For The Foundation Fundraiser • Feeding America Sunset SERVICES PROVIDED Soirée Gala • Kaiser Permanente MD • Catering Quarterly • Concessions • Festivals • Restaurant • Concerts
102 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C)
WE ARE FOCUSED ON CREATING A UNIQUE AND MEMORABLE GUEST EXPERIENCE, ONE WITH EXCEPTIONAL SERVICE, EXPANDED VARIETY, AND TOTAL COMFORT
GREEN INITIATIVES • The Del Mar Fairgrounds has earned 29 awards for its recycling and resource conservation programs. • The Fairgrounds reached an overall combined recycling and diversion rate of just under 92%. Del Mar Thoroughbred Club’s recycling report had a 94.3% diversion rate from the landfill during racing season.
With private balconies overlooking colonial We have employed students from the following fountains, manicured gardens, and the brilliant nationally recognized and local culinary programs: Pacific coastline, the Del Mar Fairgrounds is the The Culinary Institute of America, San Diego Art perfect venue for corporate or social events. The Institute, San Diego Culinary Institute, California venue has expansive indoor and outdoor spaces to Culinary Academy, Le Cordon Bleu Pasadena, etc. accommodate 50-50,000 guests. 21% of our culinary workforce has attended or is Premier Food Services offers Del Mar guests a attending a local culinary school. complete menu of spectacular buffets and elegant plated meals for every occasion. The Fairgrounds LOCAL VENDORS: provide not only classic California style and cool We are currently using the following local vendors ocean breezes, but also expert event coordination. to supplement our major national ones: There’s in-house security, audio/video production, sign shop, and ample parking with our own tram • Pacific Shellfish system. It is centrally located to both north and • Brandt Beef south San Diego and Orange County. • Several Farms: Suzie’s Farms, Connelly Gardens, Earth Equals Farms, Blue Heron LOCAL CULINARY SCHOOL RELATIONS: Farms, Weiser Farms, Stehly Farms Executive Chef Barry Schneider is on the advisory • Obrien’s Boulangerie committee of the Art Institute and the Grossmont • Opera Patisserie College Regional Occupation Program. • Baked in the Sun • Sweet Cheeks Bakery • La Fe Tortilla Company • Sushi on a Roll • Colors Pizza
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 103 PINNACLE BANK ARENA Lincoln, NE
CONTRACT INCEPTION 2013 PINNACLE BANK ARENA The cornerstone of the city’s $344 million West Haymarket Redevelopment Project, Pinnacle Bank Arena stands primed and ready to carry Lincoln into the future. With its combination of concrete and metal-panel facade, spectacular open-air roof deck, contemporary glass-encased entrance, and concourse offering picturesque views of the State Capitol, Pinnacle Bank Arena is an architectural embodiment of aesthetics and modernity. Home to the University of Nebraska Cornhuskers Men’s and Women’s Basketball, the state-of-the-art multi-purpose arena offers year- round entertainment, including concerts, family shows, touring acts, and sporting events. FACILITY FEATURES: FACILITY CONCEPTS:
• 15,900 seats • Haymarket Place • 470,400 square feet • Railway Favorites • Notable events: University • Valentino’s of Nebraska Cornhuskers • Sandhills BBQ Men’s and Women’s Basketball, Michael Bublé, • Capitol Terrace Grill Jason Aldean, Eagles, Bon • Chimney Rock Cantina Jovi, Pink, Elton John, John Mayer • State Fair Classics • Salt Flat Favorites • Flatwaters
104 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C)
INTRUST BANK ARENA Wichita, KS
CONTRACT INCEPTION 2010 INTRUST BANK ARENA INTRUST Bank Arena opened in January 2010 bringing in not only top-notch performers, but also impeccable food service to both general patron and premium-level guests. Premier menu ranges from the healthy hummus with pita chips to BBQ to the BBQ nachos served on homemade chips. There are 14 concession stands and 24 portables available.
FACILITY FEATURES: FACILITY CONCEPTS:
• 15,000 seats • Carlos O’Kelly’s Mexican • Operations: Retail Food, Cantina Suites, Club Seats, Premium • Papa John’s Pizza Bars, Portable Carts • Monica’s Bundt Cakes • Notable clients/events: Wichita Thunder Hockey, Billy Joel/Elton John, Bon SPECIALTY ITEMS Jovi, George Strait • Igloo frozen drinks – served in a fun souvenir yard • Dippin’ Dots
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 105 BOK CENTER Tulsa, OK
CONTRACT INCEPTION 2006 BOK CENTER At BOK Center, Premier offers the usual items most find standard to an arena experience while also presenting unique selections and making quality a top priority. Several local restaurants and microbrews make their home at BOK Center, available to address the varied food and beverage choices guests prefer. The local flavors range from sushi to burgers to BBQ. • Within the arena the ONEOK Club services 680 seats with a dinner buffet and full-service bars. • On the concessions side, we offer the traditional arena fare plus items such as chicken baskets, Philly cheesesteaks, paninis, and turkey legs. • Full-service catering is offered on the concourse areas as well as backstage. • BOK Center has 38 full-service suites and 20 loge boxes all with pre-event and day-of menus available.
FACILITY FEATURES: FACILITY CONCEPTS:
• 19,199 seats, • In The Raw Sushi • 565,000 square feet • Billy’s Burgers • Multi-purpose arena • Dickey’s BBQ • Dog House Specialty Hot Dogs • Papa John’s Pizza • Yolotti Frozen Yogurt
106 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C)
CHESAPEAKE ENERGY ARENA Oklahoma City, OK
CONTRACT INCEPTION 2004 CHESAPEAKE ENERGY ARENA In Oklahoma City, Premier takes the arena experience to the next level. Recent expansion enhanced the already extensive food and beverage selections while providing fans with unmatched customer service. Exciting, newly implemented food and beverage concepts lure fans into the facility well before tip-off and has them sticking around for post-event festivities after the final buzzer. The Jack Daniels Old No. 7 Club is the premier destination in the arena. Fans can meet pregame, catch up in between the action, or partake in postgame activities, plus tune in to other action from around the league. The beverage selection features local craft brews, premium spirits, and traditional favorites. The menu captures the flavor of the region, BBQ and premium beef selections complement standard fare favorites. Full-service catering is available on the concourse, courtside and, within the bunker suites stationed at mid-court.
FACILITY FEATURES FACILITY CONCEPTS
• 20,000-seat, multi-purpose • Jack Daniels Old No. 7 Club arena • Taco Mayo • Home of the NBA’s • Popcornopolis Oklahoma City Thunder • Angie’s Bakery • Center Court Carvery • Schwab & Co.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 107 AMPHITHEATER EXPERIENCE FROM OUR SISTER COMPANY,
Features » Local/Regional Craft CONSTELLATION BRANDS–MARVIN SANDS » 5,000 – Seats Beer Experience PERFORMING ARTS CENTER » 10,000 Lawn CANANDAIGUA, NY » Headliner Lounge Capacity Local SAVOR partnerships: » 230 person VIP Seat » Dinosaur BBQ Section » Maggie Moos Ice » 72 person VIP Party Cream Box » Nutty Bavarian Signature SAVOR Concession Glazed Nuts Concepts: » Rochester Farmers » Robert Mondovi Wine Market Garden Experience
» Arbor Mist Wine & Corona Experience
Features Local SAVOR partnerships: PINEWOOD BOWL THEATER » 6,500 – Seats » Rotella Bakery LINCOLN, NE » 5,000 GA Capacity » Wimmers “Nebraska”
» 100 person VIP Seat Red Dog Section » Valentino’s Pizza
» 50 person VIP Party » Colby Ridge Popcorn Deck and Candy
Signature SAVOR Concession Concepts: » Captain Morgan Bar
» Local/Regional Craft Beer Garden
» VIP Lounge
MCKELLIGON CANYON AMPHITHEATER Features Events include: » 1,500 – Seats » 30+ year run of the AND PAVILION musical Viva El Paso EL PASO, TX » 4,500 sq. ft. Pavilion » » Catering from 50 to The free concert 1,000 peple series, Cool Canyon Nights » Banquet seating for » 300 Free movie nights each Friday and Signature SAVOR Concession Saturday evening Concepts: during the months » Street Tacos of August and » Nachos September » Burritos
» Smoked Brisket
108 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) 2.2.2 ___ Revenues of past or current comparable 2 .3 CONTRACTS HISTORY (INCLUDE CONTACT operations under the proposer’s management, broken INFORMATION FOR ALL CONTRACTS LISTED) down by category (food, non-alcoholic beverages, Proposers must include a response to each alcoholic beverages, etc.), for the previous five years (if proposal item listed below (if none, so state in applicable) response to each item below): To honor client confidentiality, we respectfully 2.3.1 ___ List of all contracts commenced and terminated, do not include total value of contract revenues. However, tenure and significance of our respective for whatever reasons, during most recent twelve (12) client facilities demonstrate the sustained months, along with an explanation of the reasons for the expertise to deliver guest and financial results year after year, several in excess of $20 million. termination None. 2.2.3 ___ Proposer’s years of above experience 2.3.2 ___ List of all contracts which terminated during SMG/Premier has been in business since 1977 (38 years). 2014, along with an explanation of the reasons for the termination 2.2.4 ___ Extent of any related experience None. We have provided evidence of our related experience throughout this response. 2.2.5 ___ Additional information that demonstrates your qualifications We have provided evidence of our qualifications throughout this response.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 109 2 4. CURRENT OPERATIONS The policies and principles of equal employment opportunity also apply to the selection and Proposers must include a response to each treatment of independent contractors, personnel proposal item listed below (if none, so state in working on our premises who are employed by response to each item below): temporary agencies, and any other persons or firms doing business for or with the Company. 2.4.1 ___ Employee hiring, training, motivation, and promotion policies EMPLOYMENT HUMAN RESOURCES POLICIES Since all employees are hired for an unspecified AND PROCEDURES MANUAL duration, SMG does not guarantee employment for any specific length of time. Employment is at the SMG has developed an extensive policies and mutual consent of the employee and the Company. procedures manual which covers most business Accordingly, either the employee or the Company situations. This comprehensive manual is provided can terminate the relationship at will, at any time, to all SMG staff upon hire. with or without cause, or advance notice.
EQUAL EMPLOYMENT OPPORTUNITY AND AFFIRMATIVE EMPLOYEE RELATIONS ACTION POLICY Our policy of employee relations is based upon the objective of maintaining a well-trained, SMG is an equal opportunity employer. It is the enthusiastic, and efficient organization of people policy of SMG to prohibit discrimination and who work well together to make our business harassment of any type and to afford equal successful and profitable. employment opportunities to employees and applicants, without regard to race, color, religion, In order to attain and sustain this goal, as a matter sex, national origin, age, disability, genetic of policy we strive to: information, gender identity, gender expression, veteran status, or any other protected class. SMG • To provide full-time regular employment will take action to employ, advance in employment, whenever possible; and treat qualified Vietnam-era veterans and • To maintain compensation and benefit disabled veterans without discrimination in all programs that are fully up to the standard of employment practices. similar work in each geographical area and equitable in the relationship of one job to The policy of equal employment opportunity another; and anti-discrimination applies to all aspects of the relationship between the Company and its • To provide opportunity for wage and salary employees, including but not limited to: progress on the basis of performance and promotion; • Recruitment • To provide our employees with the opportunity • Employment to be aware of, and considered for, job • Placement openings within the organization; • Promotion • To maintain open lines of communication that provide employees with the information • Termination and knowledge necessary to have an • Layoff understanding of the business as it relates to their jobs and careers; • Recall • To provide prompt and fair hearings of • Transfer employee complaints and grievances, without • Training threat of reprisal, and offer assurances that • Working conditions honest efforts will be made to remedy any wrong; • Compensation • To encourage employees to take an interest • Employee benefits and application of policies in their work and to contribute, to the best of their abilities, toward the successful and profitable operation of the company;
110 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) • To provide our employees with an environment The Business Conduct Policy outlines SMG’s basic that fosters growth and learning through conduct policies. All employees are required to professional development programs and comply with these policies by respecting the training. principles and observing the conduct described. All full-time and part-time employees are to ETHICAL STANDARDS receive a copy of the Business Conduct Policy upon hire. SMG is committed to conducting its affairs in a uniformly ethical manner and according to PERSONNEL FILES a standard of fundamental honesty and fair dealing. SMG requires honesty and sincerity in all The Human Resources Department is responsible dealings, not only with our customers, but also for maintaining complete and up-to-date personnel with our fellow employees. This standard requires records for all current employees. Upon request, adherence to all laws, regulations, and normal all employees have the right to view their ethical practices that apply to the company’s personnel file. activities and our core value of integrity. SMG will comply with all applicable laws and HOURS OF WORK regulations and expects its officers, senior management, directors, employees, and SMG generally operates on a basic work week volunteers to conduct business in accordance with of forty (40) hours. Since we potentially provide the law and refrain from dishonest or unethical services seven (7) days a week, not everyone is conduct. Employees shall, during both working on the same daily work schedule. Because of the and nonworking hours, act in a manner which will unique nature of our events, individual hours inspire public trust in their integrity, impartiality, may vary depending on scheduling requirements, and devotion to the best interests of the company department demands, and job classification. and its customers. Overtime hours may be required as necessary with prior written authorization from the employee’s To ensure ethical and impartial business, it is immediate Supervisor. prohibited for SMG employees to: MERIT INCREASES • Offer, accept, or solicit money, property, service or other items of value by way of gift, Employees are considered for merit increases on favor, inducement or loan with the intent that an annual basis based on hours of service and the offer would influence, or the recipient performance. Merit Increases require approval would be influenced by, in the discharge of by the employee’s Department Head, Human public duties; Resources Department, and the General Manager. • Use their official position, uniform or badge to secure special advantage in business, personal ATTENDANCE PROCEDURES gain or other benefit derived from such It is the policy of SMG to treat employee’s relationship; attendance consistently. In the event an employee • Use any company-owned facility, building, is unable to report to work at their scheduled equipment, materials, or vehicle for their start time, it is necessary that all SMG employees personal use or benefit, or for the personal telephone their supervisor or, in their absence, use or benefit of any other individual. No the Human Resources Department, at least 2 employee shall have unauthorized possession hours before their scheduled start time. Excessive of company property; absenteeism, tardiness, or unexcused absences • Invest or hold a financial interest, directly or are considered misconduct and are grounds for indirectly, in any business entity, transaction termination. or business endeavor that would create a conflict between the company employee’s duty CALL-IN PROCEDURE to uphold the public trust and the individual’s private interest. The following call-in procedure for absenteeism applies to both full-time and part-time employees:
To fully comply with the laws in each country in • All employees are required to notify their which SMG conducts its business, we must do direct supervisor of their absence at least two everything in our power to avoid any actions that (2) hours before their scheduled shift. could remotely suggest impropriety in business. PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 111 • Employees must contact their supervisor handicap, medical condition, disability, marital personally. It is not acceptable for a friend status, age, sexual orientation, and sex, including or family member of the employee to call in, sexual harassment (all as defined and protected except in the case of an extreme emergency. by applicable law), is unacceptable and will not be • When an employee does not comply with the tolerated. above procedures, they will be considered a This policy applies to all employees. It covers “no show” for their scheduled shift. harassment by employees of the Company • Any employee who “no shows” may be subject (including supervisor and management), to termination. customers, vendors, or other third parties with whom the Company has business dealings. • Under no condition should messages regarding absenteeism be left with any administrative personnel or fellow employees. PROCEDURE TO RESOLVE COMPLAINTS The Company is committed to investigating and PERFORMANCE REVIEWS resolving all complaints of harassment. SMG strongly urges the reporting of all incidents Job performance for all full-time employees is of discrimination, harassment, or retaliation reviewed by their immediate supervisor on an regardless of the offender’s identity or position. annual basis. Performance reviews are specific to Any employee who believes he/she is the the job function that has been assigned and are subject of, or has been exposed to, threatening, reviewed with the employee, with copies retained intimidating, or discriminatory behavior has in the employee’s personnel records. the right to have such activity reviewed and addressed. When an employee has a complaint, he/she should report In the event an employee is Promotions unable to report to work at their scheduled start SMG believes that promotion from within the time, it is necessary possible, the same day on organization is important to its success. It is the which the matter is raised. Company’s intention for all employees to have Managers and supervisors are responsible opportunities for development and advancement, for providing guidance and education, and and it is Company policy to fill job vacancies by implementing this policy and cooperating. promotion from within the organization whenever possible. DISCIPLINE AND PROBLEM RESOLUTION Generally, to qualify for promotion, an employee’s last performance rating must meet or exceed Any violation of Company policies or improper expectations. In addition, employees must have conduct may warrant disciplinary action. Although a good attendance record. Ideally, an employee the employment relationship may be terminated should also have a minimum of one (1) year of at will by the employee or the Company without continuous service and have been in their current following any formal system of discipline or position a minimum of six (6) months. warnings, the Company often exercises its discretion to use a progressive discipline procedure to ensure a systematic method of RESPECT IN THE WORKPLACE disciplining employees. However, exceptions SMG is committed to a work environment in or deviations from the progressive discipline which all individuals are treated with respect procedure may be implemented whenever serious and dignity. Each individual has the right to work offenses occur or whenever the Company deems in a professional atmosphere that promotes that circumstances warrant that additional steps equal employment opportunities and prohibits be added or deleted. discriminatory practices, including harassment. Therefore, SMG expects that all relationships Open-Door Policy among persons in the workplace will be business- SMG is committed to establishing and maintaining like and free of bias, prejudice, and harassment. the best possible working environment for all its It is the policy of the Company that harassment employees. A large part of this commitment involves of applicants and employees on the basis of the open and frank discussion of any issue between race, religion, color, national origin, ancestry, an employee and their Supervisor(s).
112 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) If, after a reasonable period of time, the employee TERMINATION OF EMPLOYMENT feels he/she has not received an adequate resolution, the employee should bring their concern to the Employees who voluntarily leave the company next highest level of management, the facility’s must notify their immediate Supervisor of their Human Resources Designee, Director of Finance, intention to resign with appropriate notice General Manager, or then to SMG’s Corporate Human commensurate with position and responsibility, Resources Department/Business Conduct Policy no less than two weeks prior to the date of Hotline at (800) 964-4SMG, option 2. separation. The employee is required to give a written notice of resignation at the earliest possible date. Resigning employees will receive Conflict Resolution Policy their final pay in accordance with applicable The most direct form of communication is federal and state law. between employees and their Supervisors. One- An employee who is discharged from their on-one meetings between employees and their full-time employment with any SMG entity will Supervisors are encouraged. Supervisors are automatically be terminated from any part- responsible for keeping employees informed of time employment within SMG. It is our policy company matters affecting affecting employee not to re-employ those who are discharged for jobs and company policies affecting the conditions cause. Employees will receive their final pay in of employment. accordance with applicable federal and state law. In cases where problems arise, the employee SMG reserves the right to accept an employee’s and the Supervisor should make every effort to resignation immediately and has no requirement discuss and resolve the problem. Each Supervisor to pay the employee through the employee’s is expected to listen and carefully consider the notice period. concerns of each employee. If the employee cannot resolve an issue with the immediate Supervisor, after making every effort to do so RULES OF CONDUCT through the informal approach described above, the employee is encouraged to bring the matter Certain rules of conduct are necessary to ensure to the next level of supervision or to the Facility the best interest of all and for the efficient Human Resources Designee. operation of our business. In setting forth such rules, it is not the company’s intention to limit If a resolution is not reached at the General unnecessarily the initiative or the freedom Manager and/or the Corporate Human Resources of action of any employee, but rather, to give Department, the employee may file a formal guidelines by which an employee must govern grievance with SMG’s Senior Vice President of themselves on a day-to-day basis. Certain types Human Resources. A formal grievance must of conduct are not permitted and will result in be submitted in writing, directed to the Senior disciplinary action ranging from reprimand up Vice President of Human Resources. The formal to and including discharge. These rules may be grievance should state: supplemented from time to time as the need arises. • The policy that has been violated or unfairly enforced; SMG has a “code of conduct” policy that sets • The actions that have been taken to resolve forth guidelines for employee conduct. It is the the issue; duty and responsibility of every employee to be aware aware of, and to abide by, existing rules • The remedy being sought. and regulations. It is also the responsibility of the employee to perform their duties to the best of The Human Resources Designee can assist in the their abilities and according to company standards. preparation of the grievance. All requests of this Each employer is required to sign the company kind will receive a response from the Corporate code of conduct statement each year affirming Human Resources Department. An employee there has been no violation of company policy. may file a formal grievance at any time; however, Certain violations of company regulations are so employees are encouraged to meet with their serious that they may call for immediate discharge Supervisor and their Human Resources Designee or other appropriate action. Like all other policies, before filing a formal grievance. these work rules are guidelines and do not create a contract of employment for any specific amount of time. As always, employees have the right to
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 113 terminate their employment at any time, with or of their uniforms. Employees are expected to be without reason, and the company maintains the in complete uniform at the beginning of their same right. scheduled shift. Employees are not permitted to clock in first and change into their required Reasonable Accommodation of Religious Beliefs uniforms. SMG recognizes the importance of individually SMG’s policy is that employees should dress, held religious beliefs to persons within its groom, and maintain personal hygiene in a manner workforce. SMG will reasonably accommodate which enhances productivity and customer a staff member’s religious beliefs in terms of relations, and includes wearing neat, clean attire workplace attire unless the accommodation which is neither distracting nor offensive to creates an undue hardship. Accommodation of customers or fellow employees. Management religious beliefs in terms of attire may be difficult reserves the right to determine when an employee in light of issues of safety for the particular fails to meet this standard. employee as well as for coworkers. Staff members requesting a workplace attire accommodation K’NEKT TRAINING based on religious beliefs should be referred to their Human Resources Department. SMG believes in developing our employees and providing training that is relevant to both their OTHER POLICIES work and personal lives. That’s why we developed a series of programs and resources dedicated to Employment of Family Members training, developing, and observing our employees, Family members and/or co-habitants of employees ensuring our customers and their patrons enjoy may not be employed in the same department or the best experience possible. have a reporting relationship. Our k’nekt Training Program consistently increases For the purpose of this policy immediate family performance and is members include, but are not limited to, mother, designed to improve: father, sister, brother, daughter, son, husband • Formal customer service training or wife (as defined by state law), domestic partner, cohabitating couples/significant others, • Sales training i, ii, iii grandfather, grandmother, mother-in-law, father- • Sales administrative assistant training in-law, brother-in-law, sister-in-law, aunt, uncle, niece, nephew, or first cousin. The company • Event management reserves the right to extend the scope of this • Leadership Training policy to other family members at its discretion, or to reassign or release an employee if employment of a family member creates a conflict of interest.
Grooming and Uniform Standards Employees are expected at all times to present a professional, businesslike image to customers, clients, and the public. Employees are expected to dress in a manner appropriate to a business environment and compatible with the organization’s image and the employee’s position. The manner in which the employee dresses in the office should reflect an individual sense of professionalism and quality environment, in the same way that personal conduct and work habits reflect the employee’s commitment to quality. If employees are uncertain about appropriate attire, they should direct their questions to their department heads. Employees who are required to wear uniforms will be so notified. Such employees are responsible for the proper cleaning, pressing, and maintenance
114 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) ONGOING TRAINING TO BE PROVIDED GUIDELINES FOR SERVING ALCOHOL TO CONTRACTOR’S STAFF To comply with responsible alcohol management principles when serving adult beverages, Premier STAFFING AND TRAINING developed a “Guidelines for Serving Alcohol” manual. This detailed documentation provides Training through k’nekt a comprehensive overview for properly serving Premier sponsors a number of training programs alcoholic beverages. to make employee skill sets the best possible. This document will be available to the facility Through Culinary k’nekt, our corporate chefs work management, bartenders, waitstaff, and all closely with facility executive chefs to design those who are responsible for serving alcohol. exciting food concepts and presentation ideas We believe that proper education of our staff as well as organize a kitchen and service work regarding the use of alcohol is essential for our flow for greatest quality, efficiency, and capacity. business. Some of the topics included in our Customer k’nekt trains employees who interface manual are: directly with customers whether on the telephone, the concession stand, or at a coffee cart. • Service Permit/Application • Training Standards SAFETY TRAINING: • Service Duration • Patron Services • Establish emergency medical procedures • Service Requirements • Determine first-aid supply vendor • Safe Transportation • Order medical supplies • Checking IDs • Purchase Wet Floor signs • Risk Management • Purchase safety goggles and gloves • Community Support and Feedback • Purchase chains for CO2 tanks • Signage/Messages
SANITATION TRAINING FOOD SAFETY AUDIT • Determine responsibilities for trash removal All Premier Food and Beverage accounts maintain • Obtain pest control process for the venue the highest standard of food safety. A biannual • Arrange pre-opening extensive cleaning for audit is conducted at all of our locations and a the venue monthly follow-up is conducted by the on-site Food • Determine process/responsibilities of cleaning and Beverage Director. The following areas are grease traps thoroughly investigated in all Premier Food and Beverage audits.
EQUIPMENT TRAINING: • Personnel • Frozen Storage • Inspect equipment and identify repairs needed. • Employee Health • Provide maintenance agreements on all • Chemical Storage equipment. • Hand washing • Utensil Storage • Identify equipment to be maintained by the • Gloves building operations. • Food Preparation • Review all leased equipment and arrange for • Uniforms transfers. • Cooking • Personal Hygiene • Order and install vendor-provided equipment. • Cooling • Determine if building issued radios to previous • Food Display/Serving of Food company. Redistribute to appropriate staff. • Receiving Leftovers • Determine number of cash boxes and drawers • Storage for portables and the process . • Ice • Dry Storage • Determine if additional lighting is needed • Equipment around bars. • Refrigerated Storage • Determine signage needs for around bars and • Food Contact Services portables (alcohol service policy). • Ware washing
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 115
BACKGROUND AND EXPERIENCE (EXHIBIT C)
QUALITY CONTROL PROGRAM
QUALITY ASSURANCE MANAGEMENT PROGRAM
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 117 SAMPLE QUALITY ASSURANCE PROGRAM
Quality Assurance Management Program
Table of Contents
1. Quality Management Approach
2. Quality Management Objectives
3. Project Quality Control
4. Project Quality Assurance
5. Quality Team Roles & Responsibilities
6. Quality Tools
TO LIMIT THE SIZE OF OUR RESPONSE, WE HAVE INCLUDED THIS TABLE OF CONTENTS . A COPY OF THE FULL MANUAL IS AVAILABLE UPON REQUEST .
118 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) 2.4.2 ___ Methods and controls for accounting is used to let the appropriate managers understand the event’s performance and SERVICES FROM PREMIER learn if it compares to expectations. The flash is important because if something looks Premier is a boutique mid-size food and beverage unexpected, it is uncovered within 24 hours company with robust and intuitive service and resolution is easiest to address. It also programs to administratively manage every allows us to maintain data on customer trends part of your food and beverage departmental and find ways to continue to enhance the needs. Premier has customized many of our experience as well as financial performance. reports to the needs of our clients, making our We look to utilize catering and POS systems communication with our clients seamless and very for flash reporting. If system limitations exist, responsive to their individual needs. Premier has customizable flash reporting Our financial reports are transparent, analytical, structures that would populate off of system and, most importantly, helpful for both our clients exports to ensure automation and accuracy is and on-site managers to make the best business not compromised. decision possible for the building. You will find the balance of our programs well • Weekly Flashes: Premier Weekly Flashes written, current, with a strong focus on food and are a compilation of all Event Flashes for a beverage safety. particular week in the same level of detail; however, it is also compared to the month’s budget. This report is distributed locally as CLEAR FINANCIAL REPORTING it helps managers optimize performance, Premier views its finance departments as a understand where they are positioned versus support team woven into all other facets of the budget, and eliminates surprise expenses. business. Without a finely tuned financial system The weekly flash helps us see variances in in place, operations are performing blindly and revenue versus budget so we can maintain at risk. Strong controls, measurable benchmarks, management of the same net income margins relevant analysis, and crystal clear reporting before the month closes and it’s too late. structures are critical tools that must be made available to leaders. Taking it further, it is important that a strong finance department use • Monthly Financial Package: Our Monthly this information with others in making educated Financial Package is a comprehensive decisions that drive efficiencies and unmatched booklet distributed each month that details client value. all performance metrics of the business. The package starts with an executive summary Our reporting infrastructure and processes outlining the major points of the month as well are designed with the mindset that accurate as annual goals. The section that follows is our information must be delivered fast and with profit and loss statement. Here we design the the proper levels of visibility. Financial reports revenue visibility specific to the needs of the delivered timely, accurately, and with utmost operation. Typical settings show revenue by clarity are the three goals we strive for in Catering, Concessions, Restaurants, etc. Within everything we produce. It’s important to hit all these revenue categories are food categories three measures so every user of the information such as Food Sales, Non-Alc. Beverage Sales, can make educated and calculated decisions Beer Sales, Wine Sales, Liquor Sales, etc. that improve operational margins and customer Each revenue and food category has a mirror experiences. Our major reports start with event image in Cost of Goods. This visibility allows flashes produced within 24 hours after the us to precisely track sales performance and event has commenced to monthly P&Ls showing its related food cost. Taking it a step further, complete breakdowns of revenues, along with we compare our Cost of Goods categories variable and fixed expenses for the current month to our theoretical costed menus (described and year-to-date. Below details our core Premier further in the Benchmarking section) to reports that are produced at a minimum. ensure our actual food cost is in line with our planned menu cost. This is important to make • Event Flashes: Premier Event Flashes are a sure we are ordering efficiently to minimize quick scorecard of an event’s performance. spoilage and deliver the best possible gross They detail attendance, various revenues by margins to our clients. The P&L continues foodservice type (i.e., concessions, catering, with breakdowns of variable labor and fixed lounge, suites, etc.), per cap events by sales labor, benefits, and a detailed list of direct location, cost of goods and estimated labor and indirect expense line items. The final costs using our e-time system. This flash
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 119 portion of the P&L is a rolling forecast which Fixed labor is designed from an approved incorporates actuals for prior months and an organization chart. Any merit increases are updated forecast for future months. registered after formal Premier performance reviews are completed. We are also sensitive to the salary changes of our client, and in tough All P&L schedules show Current Month, Year-to- economic conditions we choose to mimic the Date, Budget vs. Actual, and Prior Year columns direction of client pay changes. with corresponding percent of sales columns. Our Premier chart of accounts is a comprehensive set Indirect expenses are also built off of detailed of standard accounts used in the industry. We also schedules of current commitments and contracts. have a series of standard Premier P&L reports of Premier understands that indirect expenses can be which to choose, however, our accounting software a burden to operations especially during slow sales allows us to create custom local P&Ls if different months, so we investigate all indirect expenses visibility is needed or desired. routinely to ensure we are obtaining the best value for the services provided. Please find some examples of internal reports on the following pages. All reports are customized to When a draft of the annual budget is completed, meet the needs of a specific client. we meet and present the information to you in a professional and concise format. We walk through BUDGETING AND FORECASTING all sales and expense forecasts, analyses, trends, and assumptions. Revisions are promptly made Our forecasting processes are constant so that until a final submission is agreed upon. we always understand the inflow of potential business. This helps us address how to best meet Once the annual budget process is finalized and and exceed the needs of our customers. Our major the year has started, we continually present a annual forecast, or fiscal budget process, is a rolling forecast and compare it to the budget. Our complete ground up build of a 12-month forecasted rolling forecast is all actual performance of past P&L based on your fiscal year. We start with months and updates to budget on future months. preliminary meetings with you to understand early This information is reported monthly in our goals and commitments. We then build a monthly financial packages so that we can always manage budget starting with already booked events to achieve our budgeted goals. down to assumptions for unspecified business. For repeat customers, we use prior revenue and TRENDING AND BENCHMARKING per cap information and mesh that with the customers’ future booking commitments to lay Premier prides itself on accurate and consistent out event-specific budgets. For new customers, reporting. It allows us to take the next step into we determine their needs and desires and review visibly portraying a true financial picture for this information along with historical statistics operators. Like a portfolio manager measuring for similar event types to generate new customer funds to industry performance, Premier measures event specific budgets. Finally, we apply a realistic, critical parameters within F&B operations. Our yet challenging, placement of unspecified business Premier Vital Signs Dashboard displays trend based on historical performance and future data in areas such as event type per caps and economic conditions. All event builds then roll into sales per event, attendance, menu costing vs. our budgeted total revenue by month. Food and actual food cost, margins in key areas within the beverage cost is inserted simultaneously since we P&L, inventory turns and efficiency, and accounts have compiled and costed all menu commitments receivable days outstanding. All this information is when building the events. The combined menu mix compared to our industry benchmarks which were by month generates our food cost number that we specifically designed for each venue type. The strive to achieve for each event so margins meet SVS Dashboard is used by operators to completely targeted expectations. understand the drivers of their business and make decisions that maintain or seek strong Event types, estimated attendance, revenue per performance. In the end, Premier operators are event, and per cap information from the above well trained but also equipped with the tools to mentioned inputs flow into our variable labor always keep their fingers on your operation’s schedules. Here we budget all of our labor down pulse. Finely tuned trending and benchmarking to the job type (i.e., dishwasher, server, cook, etc.) via the SVS Dashboard is another way Premier by event type. Estimated service charges are also exceeds customer and client expectations. budgeted for applicable catered events.
120 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) TECHNOLOGY PREMIER PCI COMPLIANCE Technological advancements in industry software PCI compliance is a list of card-handling practices programs have grown tremendously in the last merchants must follow to accept payment cards. decade and will grow even faster in the future. This standard details how to securely handle, Web-based program designs, smart phone process, and store sensitive payment card applications, handheld devices, and system data. The Payment Card Industry Data Security convergences are taking us into a full-service Standard (PCI DSS) was created by the major mobile future. Systems are communicating card brands (Mastercard, Discover, Visa, American with each other now more than ever to provide Express, and JCB) to reduce payment card theft usable data fast and eliminate timely manual and electronic data loss. PCI not only teaches us entries. Premier embraces the technological how to protect our business from hackers and data movement, but makes calculated decisions only thieves, but can also limit liability in the event of after assessing a system’s true potential value. an unavoidable compromise. Our Premier IT Solutions task force was created with the objective to critique all industry systems Premier data security is a critical design and create a Premier core approved system component factored into our site system builds, set. This core set addresses critical needs and especially when it comes to credit card processing. recommends systems for back-of-the-house To defend against credit card breaches, Premier controls and inventory, catering management, installs top of the line point of sales systems POS, asset tracking, customer surveying, and from leading industry vendors that are PCI accounting. Most importantly, we look to ensure compliant not only today, but will remain so in the these systems talk to each other and are web- future. Regular updates and tested add-ons are based to create seamless integration and normal course steps to maintain a POS system visibility that can be seen locally or at corporate compliance. headquarters. We believe our methodical approach Ever-changing technology and new litigation to IT system management has saved our accounts on data security can present challenges to countless hours of time and energy and raised maintaining the highest level of security for some the productivity levels of our managers. The operators. Premier does not waiver in this regard Premier IT Solutions task force has also teamed and ensures PCI compliance is always maintained with our approved system vendors to establish with routine testing and system upgrades. Our national pricing structures and support that yield regularly scheduled PCI requirement testing a significant savings to participating accounts. includes: Self-Assessment Questionnaire, internal vulnerability scanning, external vulnerability scanning, penetration testing, and security policy implementation. Please find some examples of internal reports on the following pages. All reports are customized to meet the needs of a specific client.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 121 EXAMPLES OF A ROBUST AND INFORMATIVE SYSTEM OF CLEAR FINANCIAL REPORTING
P&L STATEMENTS OVERALL AND BY REVENUE TYPE
Page 14 Site Name 02-115-00 Van Andel Arena This Site's Fiscal Year End December Monthly Results Sheet Reported Month May Reported Fiscal Year 2015
Current Current Current % of % of % of % of YTD Prior Full Year % of Full Year % of Full Year Category Month Month Month Prior YTD Actual YTD Budget Variance Variance Sales Sales Sales Sales Year Forecast Sales Budget Sales Prior Year Actual Budget Year
Concessions: Food & N/A Bev. Sales 237,626 25.1% 60,244 31.6% 108,561 1,222,756 34.8% 1,026,809 38.8% 195,947 1,017,742 2,109,773 39.1% 1,966,365 39.4% 143,408 1,686,063 Concessions: Alcohol Sales 511,279 54.0% 58,663 30.8% 178,432 1,476,400 42.1% 999,857 37.8% 476,543 960,947 2,034,986 37.7% 1,914,751 38.3% 120,235 1,906,795 Concessions: Other Sales - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - -
Total Concession Sales 748,905 79.0% 118,907 62.5% 286,993 2,699,156 76.9% 2,026,666 76.5% 672,490 1,978,689 4,144,759 76.9% 3,881,116 77.7% 263,643 3,592,858
Catering: Food & N/A Bev. Sales 121,244 12.8% 55,644 29.2% 31,978 526,874 15.0% 411,434 15.5% 115,440 374,693 809,205 15.0% 726,322 14.5% 82,883 658,908 Catering: Alcohol Sales 77,338 8.2% 15,837 8.3% 19,234 283,705 8.1% 210,319 7.9% 73,386 188,930 437,756 8.1% 389,453 7.8% 48,303 357,924 Catering: Other Sales - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - -
Total Catering Sales 198,582 21.0% 71,481 37.5% 51,212 810,579 23.1% 621,753 23.5% 188,826 563,623 1,246,961 23.1% 1,115,775 22.3% 131,186 1,016,832
Total Sales 947,487 100% 190,389 100% 338,205 3,509,735 100% 2,648,419 100% 861,316 2,542,312 5,391,720 100% 4,996,891 100% 394,829 4,609,690
Concessions: Food & N/A Bev. COS 55,826 23.5% 12,007 19.9% 24,294 255,055 20.9% 204,655 19.9% 50,400 200,357 430,668 20.4% 391,919 19.9% 38,749 336,828 Concessions: Alcohol COS 68,027 13.3% 8,893 15.2% 32,223 209,183 14.2% 151,573 15.2% 57,610 137,342 312,480 15.4% 290,267 15.2% 22,213 280,434 Concessions: Other COS 269 #DIV/0! - #DIV/0! - 422 #DIV/0! - #DIV/0! 422 73 882 #DIV/0! - #DIV/0! 882 2,661
Total Concessions COS 124,122 16.6% 20,900 17.6% 56,517 464,660 17.2% 356,228 17.6% 108,432 337,772 744,030 18.0% 682,185 17.6% 61,845 619,923
Catering: Food & N/A Bev. COS 32,905 27.1% 14,938 26.8% 6,913 121,300 23.0% 94,468 23.0% 26,832 76,062 184,125 22.8% 164,000 22.6% 20,125 160,722 Catering: Alcohol COS 15,839 20.5% 3,324 21.0% 3,087 54,147 19.1% 40,033 19.0% 14,114 31,747 84,995 19.4% 73,754 18.9% 11,241 67,501 Catering: Other COS 159 #DIV/0! - #DIV/0! - 322 #DIV/0! - #DIV/0! 322 - 273 #DIV/0! - #DIV/0! 273 453
Total Catering COS 48,903 24.6% 18,262 25.5% 10,000 175,769 21.7% 134,501 21.6% 41,268 107,809 269,393 21.6% 237,754 21.3% 31,639 228,676
Total Cost of Sales 173,024 18.3% 39,163 20.6% 66,517 640,428 18.2% 490,729 18.5% 149,700 445,581 1,013,423 18.8% 919,939 18.4% 93,484 848,599
Concessions: Direct Labor, Taxes, & Benefits 91,076 12.2% 15,119 12.7% 34,491 349,771 13.0% 280,410 13.8% 69,361 268,907 551,837 13.3% 524,540 13.5% 27,297 478,827 Catering: Direct Labor, Taxes, & Benefits 25,149 12.7% 5,743 8.0% 3,969 112,822 13.9% 66,308 10.7% 46,513 99,723 149,770 12.0% 119,509 10.7% 30,261 174,388 Catering: Service Charge & Billed Labor (27,417) -13.8% (11,538) -16.1% (6,204) (106,918) -13.2% (89,342) -14.4% (17,576) (73,815) (167,253) -13.4% (158,064) -14.2% (9,189) (131,728)
Total Direct Labor 88,808 9.4% 9,324 4.9% 32,256 355,675 10.1% 257,376 9.7% 98,298 294,815 534,354 9.9% 485,985 9.7% 48,369 521,487
Gross Margin 685,655 72.4% 141,902 74.5% 239,432 2,513,632 71.6% 1,900,314 71.8% 613,318 1,801,916 3,843,943 71.3% 3,590,967 71.9% 252,976 3,239,604
Indirect Salaries & Wages 35,502 3.7% 37,101 19.5% 24,763 158,616 4.5% 185,504 7.0% (26,888) 138,278 407,305 7.6% 445,209 8.9% (37,904) 349,648 Indirect Taxes & Benefits 14,764 1.6% 11,989 6.3% 9,086 75,459 2.1% 59,943 2.3% 15,516 62,613 178,484 3.3% 143,862 2.9% 34,622 132,451
Total Indirect Salaries & Wages 50,266 5.3% 49,089 25.8% 33,849 234,075 6.7% 245,446 9.3% (11,371) 200,891 585,789 10.9% 589,071 11.8% (3,282) 482,099
Total Indirect Expenses 31,737 3.3% 13,900 7.3% 10,616 150,110 4.3% 138,816 5.2% 11,294 129,647 327,668 6.1% 286,636 5.7% 41,032 288,761
Other Income: Sub-Con Sales, net to SAVOR - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - - Other Income: Vending 3,749 0.4% 325 0.2% 1,638 10,782 0.3% 1,950 0.1% 8,832 8,552 7,835 0.1% 3,250 0.1% 4,585 14,290 Other Income: Other - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - -
Total Other Income 3,749 0.4% 325 0.2% 1,638 10,782 0.3% 1,950 0.1% 8,832 8,552 7,835 0.1% 3,250 0.1% 4,585 14,290
EBITDA Before Fees or Commissions 607,401 64.1% 79,237 41.6% 196,605 2,140,229 61.0% 1,518,002 57.3% 622,227 1,479,930 2,938,321 54.5% 2,718,510 54.4% 219,811 2,483,034 Management Fee - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - - Incentive Fee - 0.0% - 0.0% - - 0.0% - 0.0% - - - 0.0% - 0.0% - - Commissions 425,925 45.0% 71,441 37.5% 160,351 1,558,839 44.4% 1,172,700 44.3% 386,139 1,144,090 2,399,967 44.5% 2,238,302 44.8% 161,665 2,065,106 EBITDA 181,476 19.2% 7,796 4.1% 36,254 581,390 16.6% 345,302 13.0% 236,088 335,840 538,354 10.0% 480,209 9.6% 58,145 417,928 Amortization/Depreciation 552 0.1% 802 0.4% 552 2,303 0.1% 4,009 0.2% (1,706) 1,389 8,622 0.2% 9,621 0.2% (999) 5,250 EBIT 180,924 19.1% 6,994 3.7% 35,702 579,087 16.5% 341,293 12.9% 237,794 334,451 529,732 9.8% 470,588 9.4% 59,144 412,678
Catering Food and Beverage Gross Profit Current Month Year-To-Date Category Actual % of Sales Budget % of Sales Variance Prior Year Actual % of Sales Budget % of Sales Variance Prior Year Catering Revenue Catering Food Sales 1,315 29.6% 11,591 40.0% (10,276) - 1,411 23.7% 25,065 40.0% (23,654) - Catering Beverage Sales 720 16.2% 4,347 15.0% (3,626) - 1,040 17.4% 9,399 15.0% (8,360) - Catering Beer Sales 1,494 33.6% 8,693 30.0% (7,199) - 2,105 35.3% 18,799 30.0% (16,694) - Catering Wine Sales 913 20.6% 2,898 10.0% (1,985) - 1,405 23.6% 6,266 10.0% (4,861) - Catering Liquor Sales - 0.0% 1,449 5.0% (1,449) - - 0.0% 3,133 5.0% (3,133) - Catering Other Sales - 0.0% - 0.0% - - - 0.0% - 0.0% - - Total Catering Revenue 4,442 100.0% 28,977 100.0% (24,535) - 5,961 100.0% 62,663 100.0% (56,702) -
Catering COGS Ca teri ng Food COGS 874 66.5% 6,955 60.0% 6,080 - 888 63.0% 15,039 60.0% 14,151 - Catering Beverage COGS 295 41.0% 1,739 40.0% 1,443 - 343 33.0% 3,760 40.0% 3,417 - Ca teri ng Beer COGS 542 36.3% 1,912 22.0% 1,370 - 634 30.1% 4,136 22.0% 3,502 - Catering Wine COGS 304 33.3% 580 20.0% 276 - 378 26.9% 1,253 20.0% 876 - Catering Liquor COGS - #DIV/0! 290 20.0% 290 - - #DIV/0! 627 20.0% 627 - Catering Other COGS - #DIV/0! - #DIV/0! - - - #DIV/0! - #DIV/0! - - Total Catering COGS 2,016 45.4% 11,475 39.6% 9,459 - 2,243 37.6% 24,814 39.6% 22,571 -
Direct Labor Catering In-House Labor 3,012 67.8% 3,521 12.1% 508 - 5,301 88.9% 8,126 13.0% 2,825 - Non-Profit Labor - 0.0% - 0.0% - - - 0.0% - 0.0% - - Service Charge Credit (888) -20.0% (4,347) -15.0% (3,458) - (1,192) -20.0% (9,399) -15.0% (8,207) - Total Direct Labor 2,124 47.8% (826) -2.9% (2,950) - 4,109 68.9% (1,274) -2.0% (5,382) -
Gross Profit Before Sands Rent 303 6.8% 18,328 63.3% (18,025) - (391) -6.6% 39,122 62.4% (39,513) - Catering Sands Rent - 0.0% 1,449 5.0% 1,449 - 76 1.3% 3,133 5.0% 3,057 - Gross Profit After Sands Rent 303 6.8% 16,879 58.3% (16,577) - (467) -7.8% 35,989 57.4% (36,456) -
122 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) SITE DASHBOARD OF VITAL STATISTICS
Vital Signs Dashboard Select Your Site Account Key 121-CC-Fee
Inventory Efficiency
Full Year COGS / Avg. Inv. Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Account Annual Turns #DIV/0! 17.1 17.1 17.8 17.4 17.1 17.4 17.5 16.7 16.7 17.1 17.2 Venue Type Annual Turns #DIV/0! 9.6 8.8 8.7 8.7 9.6 9.6 9.8 10.1 10.0 10.2 10.0 Contract Type Annual Turns #DIV/0! 7.7 7.3 7.3 7.8 8.0 8.2 8.4 8.7 8.6 8.7 8.6 Average Days In Inventory (DII) Account Avg. DII - 21.3 21.4 20.5 21.0 21.4 21.0 20.9 21.9 21.9 21.3 21.2 Venue Type Avg. DII #DIV/0! 38.2 41.3 42.0 42.1 38.1 38.1 37.1 36.0 36.5 35.9 36.4 Contract Type Avg. DII #DIV/0! 47.2 50.1 50.0 46.8 45.4 44.4 43.6 41.9 42.4 42.0 42.5 Other Related Info Account FY Sales Forecast 1,127,632 1,122,593 1,112,625 1,122,525 1,108,371 1,092,997 1,097,674 1,115,236 1,133,224 1,190,172 1,224,569 1,250,238 Account FY COGS Forecast 229,247 225,489 221,945 220,977 213,411 210,639 210,369 209,616 209,966 213,941 218,317 216,495 Account Avg. Inventory - 13,160 13,016 12,419 12,289 12,331 12,124 11,979 12,578 12,827 12,744 12,566
60.0 Account Avg. DII 50.0 40.0 Venue Type Avg. DII 30.0 Contract Type Avg. DII 20.0 21.3 21.4 20.5 21.0 21.4 21.0 20.9 21.9 21.9 21.3 21.2 10.0 Trend of Avg. Days In Inventory (DII) - Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Turns Rank All Site Venue Type Contract Turns Hi/Lo All Site Venue Type Contract Inv. Avg $ All SAVOR Venue Type Contract Your Rank 5 3 4 Highest Turn 48.9 26.6 26.6 Highest $ 433,816 433,816 193,842 Out of 65 28 57 Lowest Turn 3.1 3.4 3.4 Lowest $ 2,273 2,273 2,273
Theoretical Vs. Actual COGS % of Sales
Location Comparable Actual YTD Organization Comparables Concessions Theoretical Actual Variance All SAVOR Variance Venue Type Variance Contract Type Variance Total Concessions #DIV/0! #DIV/0! #DIV/0! 24.2% #DIV/0! 25.0% #DIV/0! 24.7% #DIV/0! Food #N/A #DIV/0! #DIV/0! 29.0% #DIV/0! 29.5% #DIV/0! 30.2% #DIV/0! Non-Alc Beverage #N/A #DIV/0! #DIV/0! 22.9% #DIV/0! 22.6% #DIV/0! 23.0% #DIV/0! Beer #N/A #DIV/0! #DIV/0! 19.9% #DIV/0! 19.4% #DIV/0! 20.1% #DIV/0! Wine #N/A #DIV/0! #DIV/0! 23.9% #DIV/0! 31.6% #DIV/0! 26.3% #DIV/0! Liquor #N/A #DIV/0! #DIV/0! 19.7% #DIV/0! 18.1% #DIV/0! 20.9% #DIV/0!
30.0% Theoretical 25.0% Actual 20.0% 15.0% Venue Type 10.0% Actual 5.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% Dec-10 January February March April May June July August September October November December
Recap Sample 3: Cumulative Sales,Location ComparablePer Cap, and Attendance ByActual Event YTD Organization Type Comparables Catering Theoretical Actual Variance All SAVOR Variance Venue Type Variance Contract Type Variance Total Catering 19.9% 17.3% -2.6% 23.3% -6.0% 21.4% -4.1% 26.0% -8.7% Food 20.4% 17.2% -3.3% 22.5% -5.3% 21.3% -4.1% 25.8% -8.6% Non-Alc Beverage 17.1% #DIV/0! #DIV/0! 24.0% #DIV/0! 24.3% #DIV/0! 23.8% #DIV/0! Beer 18.2% #DIV/0! #DIV/0! 25.8% #DIV/0! 24.3% #DIV/0! 25.8% #DIV/0! Wine 19.2% 18.6% -0.5% 24.7% -6.1% 22.7% -4.1% 24.9% -6.3% Liquor 17.1% #DIV/0! #DIV/0! 26.8% #DIV/0! 24.1% #DIV/0! 27.9% #DIV/0!
25.0% Theoretical 20.0% 18.8% 18.1% 18.0% 17.7% 18.1% 18.3% 17.8% 17.7% 17.7% 16.4% 17.3% 17.5% 17.3% Acct. Actual 15.0% 10.0% Venue Type Actual 5.0% 0.0% Dec-10 January February March April May June July August September October November December
Total Variable Labor
YTD Percent of Sales Actual Budget Variance Concessions Labor #DIV/0! #DIV/0! #DIV/0! Catering Labor 17.9% 21.1% -3.2% % Sales Rank All Sites Venue Type Contract % Sales Hi/Lo All Sites Venue Type Contract Svc. Charge Credit -18.4% -17.4% -0.9% Your Rank 1 1 1 Highest % 31.8% 31.8% 29.9% Total Labor -0.5% 3.7% -4.1% Out of 67 28 57 Lowest % -0.5% -0.5% -0.5%
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 123 SITE DASHBOARD OF VITAL STATISTICS
Vital Signs Dashboard Select Your Site Account Key 121-CC-Fee
25.0% Acct. Actual 20.0% Acct. Budget 15.0% Venue Type 10.0% Contract type 5.0% 0.0% -0.8% -0.2% -0.1% -1.0% -0.6% -0.4% -0.6% -0.2% -0.5% 0.0% -0.5% -5.0% January-3.7% February March April May June July August September October November December
Sysco Procurement Statistics SMG CONVENTION CENTER Jan Feb Mar Apr May Jun Jul DAILYAug LABORSep REPORTOct I Nov Dec YTD No# Delivs. 2 3 5 4 4 4 3 4 5 4 3 3 44 Purchase $ 3,154 4,746 4,279 6,699 7,874 8,752 4,109 6,457 10,993 10,791 8,477 5,775 82,106 CM DSC $ 14 15 (35) 10 33 40 - 7 34 88 56 39 302 CM DSC % 0.5% 0.3% -0.8% 0.2% Forecast0.4% 0.5% % 0.0% Actual0.1% 0.3% %0.8% Variance0.7% 0.7% % 0.4% Revenue 2.0% CateringAccount Revenue1.5% 66,863 100.0% 66,343 100.0% (520) -0.8% Exhibitor Revenue1.0% 0 0.0% 0 0.0% 0 0.0% 0.8% Venue Type 0.5% 0.7% 0.7% Retail Revenue 0.5% 0.3% 0 0.4%0.0% 0.5% 0 0.0%0.3% 0 0.0% 0.2% 0.1% Total Revenue 0.0% 66,863 100.0% 66,3430.0% 100.0% (520) -0.8% Contract Type -0.5% January February March April May June July August September October November December -1.0% -0.8% Labor (Hourly) Catering 4,728 7.1% 3,201 4.8% (1,527) -2.3% Retail 0 DSC % Rank 0.0%All SAVOR Venue Type0 Contract DSC0.0% % Hi/Lo All SAVOR0 Venue Type0.0% Contract Your Rank 31 17 29 Highest % 2.4% 2.4% 2.4% Kitchen 10,429 Out of 15.6% 49 9,497 24 45 Lowest14.3% % (932)0.0% 0.0% -1.4%0.0% Purchasing 622 0.9% 651 1.0% 29 0.0% Total Labor 15,778 23.6% 13,349 20.1% (2,429) -15.4% DAILY LABOR REPORT
SMG CONVENTION CENTER DAILY LABOR REPORT II
Forecast % Actual % Variance % Revenue Catering Revenue 337,161 97.8% 338,780 98.0% 1,619 0.5% Exhibitor Revenue 5,074 1.5% 5,074 1.5% 0 0.0% Retail Revenue 2,600 0.8% 1,829 0.5% (771) -0.2% Total Revenue 344,835 100.0% 345,683 100.0% 848 0.2%
Labor (Hourly) Catering 11,517 3.4% 9,650 2.8% (1,867) -0.6% Retail 674 25.9% 713 39.0% 39 0.0% Kitchen 9,941 2.9% 9,705 2.8% (237) -0.1% Purchasing 622 0.2% 651 0.2% 29 0.0% Total Labor 22,755 6.6% 20,720 6.0% (2,035) -8.9%
SMG CONVENTION CENTER DAILY LABOR REPORT III
Forecast % Actual % Variance % Revenue Catering Revenue 218,390 97.8% 226,729 97.8% 8,339 3.8% Exhibitor Revenue 3,939 1.8% 3,722 1.6% (217) -0.1% Retail Revenue 1,000 0.4% 1,368 0.6% 368 0.2% Total Revenue 223,329 100.0% 231,820 100.0% 8,491 3.8%
Labor (Hourly) Catering 10,497 4.7% 8,115 3.5% (2,382) -1.1% Retail 490 49.0% 508 37.2% 18 0.0% Kitchen 9,565 4.3% 8,437 3.6% (1,128) -0.5% 124 BACKGROUNDPurchasing AND EXPERIENCE (EXHIBIT466 C) 0.2% 471 0.2% 5 0.0% Total Labor 21,019 9.4% 17,531 7.6% (3,487) -16.6% BACKGROUND AND EXPERIENCE (EXHIBIT C) SINGLE EVENT SALES AND PER CAP FLASH
Single Event Sales & Per Cap Flash State Farm Arena Hidalgo, Texas Select Event VIP 01/17/14 Event Statistical Information
General Information Category Attendance Event Type Vipers Basketball GA Concessions Attendance 2,633 Posted Month January Suite Attendance - Doors Open Time 6:00PM Restaurant Attendance - Alcohol Serving Stop Time 9:00PM Catering Attendance - Weather Pleasant Total Attendance 2,633 Temperature - Total Premium Attendance - Total Attendance
Event Sales & Per Cap Information : High Level Summary Per Cap on Cat Per Cap on Total Net Sales By Revenue Center Sales Attend. Net Sales by GL Revenue Code Sales Attend Concessions 13,256 5.03 Food & N/A Beverage 9,886 3.75 Suites 768 - Beer 3,025 1.15 Restaurant - - Wine 22 0.01 Catering - - Liquor 1,342 0.51 Other Income : SC & Billed Labor 169 #DIV/0! Discounted/At Cost Revenue 44 0.02 Other Income: Sub-Cons, NET - - Other Income : SC & Billed Labor 169 0.06 Total 14,193 Other Income: Sub-Cons, NET - - Contra Acct. TABC Tax (294) (0.11) Total 14,193 5.39
Event Sales & Per Cap Information : Itemized by GL Revenue Code
In House Concessions Amount Per Cap Restaurant Amount Per Cap Food & N/A Beverage 9,188 3.49 Food & N/A Beverage - - Beer 2,997 1.14 Beer - - Wine 22 0.01 Wine - - Liquor 1,342 0.51 Liquor - - Other - - Other - - Discounted Food & N/A Sales - - Discounted Food & N/A Sales - - Discounted Alcohol Sales - - Discounted Alcohol Sales - - At Cost Sales - - At Cost Sales - - Contra Acct. TABC Tax (292) (0.11) Contra Acct. TABC Tax - - Total 13,256 Total -
Suites Amount Per Cap Catering Amount Per Cap Food & N/A Beverage 698 - Food & N/A Beverage - - Beer 28 - Beer - - Wine - - Wine - - Liquor - - Liquor - - Other - - Other - - Discounted Food & N/A Sales 44 - Discounted Food & N/A Sales - - Discounted Alcohol Sales - - Discounted Alcohol Sales - - At Cost Sales - - At Cost Sales - - Contra Acct. TABC Tax (2) - Contra Acct. TABC Tax - - Total 768 Total -
Other Income Amount Per Cap Tax Payable (Balance Sheet) Amount Sub-Contractor Gross - Food - - Sales Tax 726 Sub-Contractor Gross - Alcohol - - - - Contra Acct. TABC Tax - - - - Sub-Contractor Gross - Other - - TABC Mixed Beverage 362 % of Sales Sub-Contractor Share - - TEXAS TABC TAX (Contra Rev.) 294 6.70% Sub-Contractor, NET - - Total 1,382 Billed Labor 40 #DIV/0! Service Charge 129 #DIV/0! CC Tips Collected 257 Total 169
Comments: No attendance in suites.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 125 EXECUTIVE SUMMARY EXAMPLE
"Month/Date Here" Executive Summary Event Event Sample Event Sample Event Sample Event Sample Event Sample Event Type Name Drop Count Attendance 1,247 2,184 47,934 4,123 Per Cap $ 1.45 $ 2.40 $ 5.30 $ 2.66 #DIV/0! Concession Sales 1,405 4,471 219,423 9,414 4,613 Sub-Con Gross 397 761 34,520 1,570 793 Sub-Con Share (165) (340) (19,189) (694) (390) Total Sales 1,637 4,892 234,754 10,290 5,016
Food Cost 390 1,242 60,934 2,614 1,281 Food Cost % 28% 28% 28% 28% 28%
Direct Labor 258 822 40,330 1,730 848 Direct Labor % 18% 18% 18% 18% 18%
Other Direct Costs - - - - -
Gross Margin 989 2,829 133,490 5,945 2,887 Gross Margin % 60% 58% 57% 58% 58%
Event Event Sample Event Sample Event Sample Event Sample Event Sample Event Type Name Drop Count Attendance Per Cap #DIV/0! #DIV/0! #DIV/0! #DIV/0! #DIV/0! Concession Sales 19,261 4,706 5,693 3,425 5,657 Sub-Con Gross 3,540 - 1,017 594 1,453 Sub-Con Share (2,145) - (519) (274) (698) Total Sales 20,656 4,706 6,191 3,745 6,412
Food Cost 5,349 1,307 1,581 951 1,571 Food Cost % 28% 28% 28% 28% 28% Direct Labor 3,540 865 1,046 630 1,040 Direct Labor % 18% 18% 18% 18% 18% Other Direct Costs - - - - -
Gross Margin 11,767 2,534 3,564 2,164 3,801 Gross Margin % 57% 54% 58% 58% 59%
Event Event Sample Event Sample Event Type Name Drop Count Attendance Per Cap #DIV/0! #DIV/0! #DIV/0! #DIV/0! #DIV/0! Concession Sales 6,138 5,299 Sub-Con Gross 1,066 1,098 Sub-Con Share (515) (547) Total Sales 6,689 5,850 - - -
Food Cost 1,705 1,472 - - - Food Cost % 28% 28% Direct Labor 1,128 974 - - - Direct Labor % 18% 18% Other Direct Costs - - - - -
Gross Margin 3,856 3,405 - - - Gross Margin % 58% 58% #DIV/0! #DIV/0! #DIV/0!
Event Total Event Type Name Drop Count Attendance 55,488 Per Cap #DIV/0! #DIV/0! #DIV/0! #DIV/0! $ 6.06 Concession Sales 289,505 Sub-Con Gross 46,809 Sub-Con Share (25,476) Total Sales - - - - 310,838
Food Cost - - - - 80,396 Food Cost % 28% Direct Labor - - - - 53,211 Direct Labor % 18% Other Direct Costs - - - - - Gross Margin - - - - 177,231 Gross Margin % #DIV/0! #DIV/0! #DIV/0! #DIV/0! 57% 126 BACKGROUND AND EXPERIENCE (EXHIBIT C) BACKGROUND AND EXPERIENCE (EXHIBIT C) MONTHLY STATISTICAL INFORMATION
Site Logo Here Monthly Summary
Month January February March April May June July August September October November December Total Number of Events ------9 15 10 19 12 65 Attendance By Revenue Center GA Concessions Attendance ------59,500 31,119 46,803 49,693 55,488 242,603 Suite Attendance ------Restaurant Attendance ------Catering Attendance ------Total Attendance ------59,500 31,119 46,803 49,693 55,488 242,603 Total Premium Attendance ------
Attendance By Event Type Assemblies ------Banquets ------Consumer/Public Shows ------Concerts ------Convention/Trade Show ------Outdoor Events ------11,000 - - - - 11,000 Meetings ------Sporting Events ------11,000 - - - - 11,000 Men's Baseball ------Women's Softball ------Baylor Football ------37,500 31,119 46,803 47,574 47,934 210,930 Baylor Men's Basketball ------5,370 5,370 Baylor Women's Basketball ------2,119 2,184 4,303 Major Tenant #3 ------Other Operating Income ------Food & Beverage ------Soccer ------
Per Caps By Revenue Center Concessions ------6.81 6.36 4.63 11.00 5.60 6.91 Suites ------Restaurant ------Catering ------Other Income : SC & Billed Labor ------Other Income: Sub-Cons, NET ------0.90 0.49 0.33 0.74 0.40 0.59
By GL Revenue Code Food & N/A Beverage ------6.81 6.36 4.63 11.00 5.60 6.91 Beer ------Wine ------Liquor ------Discounted/At Cost Revenue ------Other Income : SC & Billed Labor ------Other Income: Sub-Cons, NET ------0.79 0.40 0.24 0.48 0.27 0.45 Contra Acct. TABC Tax ------Aggregate Per Cap ------7.72 6.85 4.96 11.74 6.00 7.50
SUB-CONTRACTOR SALES AND PAYOUT SUMMARY BY EVENT
Sub-Contractor and Performance Information Sub-Contractor Share Calculator
Select Sub-Con Name Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Select Event Papa Johns MBB141222 WBB141229 MBB141230 Total Taxable Food Sales 221.74 138.59 194.00 ------554.33 Taxable Alcohol Sales ------Taxable Other Sales 92.38 62.82 66.51 ------221.71 Tax Collected 25.91 16.69 21.54 ------64.14 Total Sales and Tax Reported 340.03 218.10 282.05 ------840.18
Gross Payments Collected 320.00 199.00 283.00 ------802.00
Over/(Short) (20.03) (19.10) 0.95 ------(38.18)
TEXAS TABC TAX (Contra Rev.) ------0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0%
Credit Card Fees at 1.3% of CC Sales 1.07 0.26 1.14 ------2.47
Sub-Contractor Share Section SubShare - Food Sales 132.40 83.00 115.71 ------331.12 Contract % Check 59.7% 59.9% 59.6% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 59.7% SubShare - Alcohol Sales (after TABC tax) ------Contract % Check 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% SubShare - Other Sales 9.24 6.28 6.65 ------22.17 Contract % Check 10.0% 10.0% 10.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 0.0% 10.0% Apply Shortages (20.03) (19.10) ------(39.13) Total Sub-Con Share 121.61 70.18 122.36 ------314.16
Share Summary Total Sales & Tax Collected 340.03 218.10 282.05 ------840.18 SAVOR Share 192.51 131.23 138.15 ------461.88 Sub-Con Share 121.61 70.18 122.36 ------314.16 Taxes (including TABC) 25.91 16.69 21.54 ------64.14
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 127 FINANCIAL CAPACITY (EXHIBIT C) 3. FINANCIAL CAPACITY
Each proposer must demonstrate the financial 3 .3 SOURCE(S) OF FUNDING CONCESSION means and resources to finance, operate, and sustain the Concession operation as proposed, OPERATION including start-up and preopening costs, inventory Proposers must include a response to each and sufficient working capital, and access to proposal item listed below: additional capital, if needed. To this end, each proposer must provide, with the submitted proposal, the following items. All items submitted 3.3.1___ Indicate whether the proposed source of funding are subject to verification by the Department. the above amount is cash reserves, financing from a commercial lender, other sources, or a combination 3 1. GOOD STANDING thereof No qualified opinion in the audited financial Please refer to attached letter located at the statements, including “going concern“ issues. beginning of this section.
Please refer to attached letter located at the 3.3.2 ___ Of the total amount required, indicate the amount beginning of this section. that is to be funded through each source 3 .2 AMOUNT OF INVESTMENT REQUIRED Please refer to attached letter located at the beginning of this section. State the amount of investment you will require to begin operations as proposed. This amount must include Start-Up Costs (Proposers must include a response to each proposal item listed below):
3.2.1 Amount of investment to begin operations as proposed (to include) ___Performance Deposit ___Inventory ___Equipment ___Operating Supplies ___Improvements ___Others (list) The amount stated here must be consistent with the proposer’s Financial Projections and Planning, which is to be completed in response to Section IV on Page 5 of the RFP.
Please refer to attached letter located at the beginning of this section.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 133 3 .4 FINANCIAL DOCUMENTATION 3.4.2 If loans are to be used to fund the operation, provide
Each proposer must provide, with the proposal, the following (if no loans are to be used, so state in your the following written verification of its ability and response to this section) commitment to provide adequate funding in the amount indicated above. (If a partnership or joint ___ A copy of an unconditional, formal letter of venture, the following must be provided for each commitment from the lender(s); of the entities comprising the partnership or joint ___ Copies of current credit reports/ratings of the venture.) proposing entity. (“current” shall mean current as Proposers must include a response to each of April 2015 or later). proposal item listed below: Please refer to attached letter located at the As requested, Premier verifies the ability to beginning of this section. provide adequate funding as outlined within this proposal 3.4.3 Provide detailed documentation for any additional sources of funding. If no other sources of funding are to 3.4.1 If cash reserves are to be used to fund the operation, be used other than those already indicated, so state in provide the following (If no cash is to be used, so state in your response to this section your response to this section) FINANCIAL STATEMENTS ___ Bank statements for the proposing entity for the twelve (12) months preceding the release date AUDITED FINANCIAL STATEMENTS of this RFP. We are providing a copy of SMG’s most recent ___ If proposing entity is a public corporation, financial statement under separate cover. This include a letter signed by an officer of the financial statement, which was audited by company that represents that company’s finance PriceWaterhouseCoopers, a major independent committee or other entity (executive committee, CPA firm, provides documented evidence of SMG’s board of directors, etc.) that has the authority to financial strength and stability. approve the expenditures. Premier Food and Beverage Inc. is a single- NOTE: Such letter must be an original and must be member limited liability company which is 100% notarized. owned by SMG. Therefore, we have included SMG’s 2013 and 2014 certified, audited financial ___ Copies of current credit reports/ratings of the statements. proposing entity. If private capital is to be used, provide copies of current credit reports/ratings Please refer to attached letter located at the of the person(s) whose funds are to be used beginning of this section and the supporting (“current” shall mean current as of April 2015 or documentation which follows. later).
Please refer to attached letter located at the beginning of this section.
134 FINANCIAL CAPACITY (EXHIBIT C) PROPOSED REVENUE SHARING PAYMENT
EXECUTIVE SUMMARY BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
As we developed the many concepts in this RFP for your consideration, we were inspired by the unique character CONTENTS of the Greek Theatre. We believe we have captured that >>Your vision essence and – much like Griffith Park itself – created > Our programs a distinct Southern California feel. Our Executive > Summary for our Business Plan provides a snapshot of >>A1 Additional Services or Amenities our experience and the way we would use our concepts, events, and menus to transform visitors’ experiences. >>A2 Financial Planning and Projections
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 157 BRINGING YOUR VISION TO LIFE Culinary experiences equivalent to your world-class property
WHAT WE WILL DO FOR YOU We believe that food and beverage revenue opportunities are driven by creative concepts Premier will create an exceptional culinary and wholesome fresh food of the highest quality, experience that directly aligns with your mandate followed by a customer experience that is taken and the expectation of your customers to ensure to a new level. This not only assures that the that food and beverage services are excellent at customer will return, but improves top-line sales, every level. resulting in long-term financial growth and We grow from deep California roots and, at performance. our facilities from San Francisco to San Diego, Premier is prepared to make a craft creative dishes with seasonal ingredients, assembling innovative menus while creating substantial investment of our own, memorable experiences. creating a totally new experience not yet seen at the Greek Theatre. We will: If selected, Premier will engage the Los • Re-imagine the food service offerings both in physical space and in the menus. Angeles-based, Six Degrees, Premier’s agency of record, to work with us to lift • Fill underutilized spaces with creative concepts, increasing guest spending. the guest experience. • Elevate the level of service and hospitality your customers receive. • Engage the local community.
158 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
ROAD MAP TO PROFITS Developing marketing plans to enhance revenues
A world-class facility with food and beverage “WITH OUR service to match requires a marketing plan to reach diverse audiences, to retain – and grow COMPREHENSIVE – existing customers, and to also secure those events during non-concert days. . INVESTMENT IN
The creative events and menus we propose THE GREEK, WE throughout this response were inspired by our impressions of Southern California, furthering PROPOSE TO your efforts to make the Greek Theatre unique ELEVATE THE among its competitors. Through our marketing plan, we would look to promote the programs, EXPERIENCE IN processes, and systems that define our market advantage, attracting new audiences and ALL AREAS.” reminding those who’ve been to the Greek of their unforgettable experience.
With our comprehensive investment, we propose to elevate the experience in all areas.
As we do in other markets, we would collaborate with the management company’s marketing team to ensure that food and beverage is an integral part of the overall sales process. Additionally, our General Manager will engage local and regional event planners to create new and exciting food and entertainment festivals on non-concert days.
Using both traditional and non-traditional approaches, our marketing plan is aimed at activating dark days and increasing guest spending.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 159 CREATING CREATIVE CULINARY SKINNY Driving revenue per square foot
Our capital investments reflect our passion for CONCEPTS AND DESCRIPTIONS food. They are designed to generate increased sales and enhanced revenues for you, while also North and South Concession Stands signaling to your customers that there is a new approach being taken at the Greek Theatre, • Enhanced food menu including stacked, where unmatched hospitality takes priority over handcrafted sandwiches. Designation of everything else. Targeting specific areas, our beverage express windows to decrease wait creative team has developed concepts that both time reflect and enhance the local community, while also doing more to improve your brand. Mercedes VIP Lounge These concepts ensure that the power of “awe” that visitors experience upon arriving at the Greek • Mexican themed with small plates and tequila Theatre continues after they’ve walked through flights your doors. They are concepts that speak to the community and location, with vibrant imagery of the Greek Theatre theme. Zeus Bar Visitors will find that look continues through • Table service food menu, seasonally driven our chef-driven menus, with locally sourced, customizable food offerings around every corner. Serving as attractions all their own, these Agora (Grab n Go) concepts encourage visitors to relax, engage, and • Placed in front plaza, self-service outlet spend more time in the facility. The concepts are offering sandwiches, salads, sushi, and also flexible enough to transform space by day and beverages evening, for public or private events. It is important to note the style of service and menu offerings are designed for an upscale, quick Beverage Portables service experience. This will permit an increased table turn, allowing a greater number of pre- • Greek Themed beverage portables designed concert attendees the opportunity to enjoy the for high-volume, quick service various seated dining choices. Greek Themed Pizza Portable • Versatile high temperature oven
160 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
ACTIVATING YOUR VISION People with the experience to deliver
As you seek a new food and beverage partner “OUR TEAM KNOWS for the Greek Theatre, we know that transition is on your mind. You should know that Premier’s THE SOUTHERN transition team has been identified and is ready to go. Our seasoned professionals are prepared to CALIFORNIA start upon notification of award. There is no risk to change with Premier. MARKET BECAUSE
Our team knows the Southern California market CALIFORNIA IS OUR because California is our home. There is no HOME.” learning curve because we are already here, working and headquartered in San Diego, with 131 food and beverage managers serving as additional resources in Long Beach, Ontario, San Diego, and San Francisco.
We attract and employ many of the hospitality industry’s recognized leaders. You will see that we have included an excellent leadership candidate for your consideration. But we also know the importance of continuity in management staff. That’s why we will evaluate current employees as outlined in our detailed Transition Plan included within this proposal.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 161 DELIVERING EXCEPTIONAL SERVICE
An impressive environment and incredible food require excellent service. Premier provides “PREMIER’S proprietary culinary and customer service training CUSTOMER to each of our employees. We customize this program for each location to meet specific needs. SATISFACTION
Premier executes a number of training programs SURVEY PROGRAM to make employee skill sets the best possible. Through Culinary k’nekt, our corporate chefs work IS CLOUD-BASED closely with facility executive chefs to design AND PROVIDES exciting food concepts and presentation ideas as well as organize a kitchen and service work INSTANT flow for greatest quality, efficiency, and capacity. Customer k’nekt trains employees who interface COMMUNICATION directly with customers whether on the telephone, the concession stand, or during a catered event. TO OUR GENERAL
Our employees also benefit from continual MANAGER analytics which measure customer satisfaction AND SENIOR through various surveys. We use those results to improve our training and operations throughout MANAGEMENT.” the year, ensuring we continue to deliver more than our visitors expect.
162 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
INDUSTRY-LEADING ENVIRONMENTAL PRACTICES Working smarter to deliver even better
During last year’s Oracle Open World conference, We also recognize our role as a community leader while California was suffering through an while emphasizing the back end of sustainability, unprecedented drought, we created a sustainable with award-winning recycling, composting, and menu that also reduced water waste among waste reduction programs. When we reach an the conference’s 46,000 attendees. In a short agreement with event planners, we identify ways amount of time, we developed a plan that resulted to make it a “Green Meeting,” with messages in conserving 24.2 million liters of water, while delivered to further promote those sustainable avoiding 42.5 metric tons of carbon emissions. practices.
That’s just one example of the many ways Premier Premier has long been recognized as an industry exhibits our commitment to sustainability in leader in green initiatives and sustainability the facilities we serve. We connect with local programs. The U.S. Environmental Protection farmers, fishermen, manufacturers, and gardening Agency invited our leaders to conduct a programs to provide visitors with a taste of the presentation as part of a best practices round community. That results in coffee that is UTZ table discussion in San Francisco. And in Long certified, a seafood supply that adheres to the Beach, we are installing a state-of-the-art Aquarium of the Pacific’s Sustainably Fished rainwater collection system to irrigate their Seafood list, grass-fed and organic beef and cage- impressive garden. free eggs and dairy, among other products.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 163 ENGAGING YOUR COMMUNITY Demonstrating our role as a community leader through our actions
Our most direct impact with our community, We will also look to engage Los Angeles’ youth though, comes in our commitment to purchasing through partnerships with local groups and local products and giving small businesses programs like ProStart, the nation’s largest career opportunities for exposure. We see our role as a technical education program. We want to create catalyst for our neighbors’ success. Whether it’s opportunities for young people to develop skills supplying our kitchen or participating in a food, for employment while starting them on a career wine, or beer festival, no stronger connections path. come than when companies with shared values and ideals come together to work for the greater good of the community. In purchasing our products from local business owners, visitors get a taste of their hard work and, in the process, get to “CREATION know our community a little more. OF A BEER Upon award, we plan to further demonstrate our FESTIVAL AND A commitment to the community by devoting time and resources to Los Angeles County charities. FOOD FESTIVAL Last year alone, Premier employees volunteered more than 2,000 hours and donated over 8,000 WILL PROVIDE pounds of food to local groups for the betterment of our communities. Adding to that commitment, EXPOSURE FOR we would propose instituting a modest transaction LOCAL BREWERS, fee on every retail purchase at the Greek Theatre, with those proceeds directly benefiting local PURVEYORS, community-based charities. AND CULINARY TALENTS ALIKE.”
164 BUSINESS PLAN OUR PARTNERSHIP We will deliver distinguished hospitality, culinary creativity, and California sensibilities
The Greek Theatre is an iconic world-class destination. Now you must identify a partner who “PREMIER IS THE can help you deliver a world-class food service ONLY COMPANY program while driving revenues and enhancing your ability to secure new business. UNIQUELY
In short, you must identify a partner who will bring POSITIONED TO your vision to life. PROVIDE THE Premier is the only company uniquely positioned CREATIVITY to provide the creativity and passion to make that happen. We bring a balanced focus on hospitality, AND PASSION community, and taste that is constantly evolving in anticipation of customer needs. TO BRING YOUR
In an industry known for conventional food and VISION TO LIFE.“ same-old approaches to service, Premier’s culinary team knows how to create a dazzling presentation of products grown and sourced in California. With our professional knowledge and unique concepts, the Greek Theatre stands poised for recognition for its customized approach.
Thank you for the opportunity to present our credentials to your team. We hope to continue this conversation by working with you for many years to come.
166 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
OPERATIONAL PLAN FOR FRONT PLAZA AREA DURING THE CONCERT SEASON
Premier Food Services’ maintains three pillars all-beef Hebrew National products made several of focus: hospitality, community, and taste. This ways to please all tastes. Providing an elevated focus is the foundation for our food and beverage experience for the quick service customer the approach at the Greek Theatre. The following main stands will also offer hand-made stacked pages provide the approach to our concert season sandwiches constructed with all natural, gluten- business plan including: varied menus, investment free Boars Head meats and cheeses on freshly overview, comprehensive organizational baked artisanal breads and rolls. Non-alcoholic chart, thorough transition plan, sustainability and alcoholic beverages will be offered at every commitment, marketing plan, financial window as well as designated beverage express transparency, real-time customer service program windows will reduce service times. supported by our extensive California presence. This business plan demonstrates our readiness to immediately transition services resulting in Agora (Grab and Go) elevated customer experience. Agora is a new walk up, self-service, grab-and-go portables of freshly prepared sandwiches, fruits, We will adjust our staffing levels, points of sale, cheeses, hummus, Asian, and small plate desserts beverage express, food outlets and menu offerings merchandised in refrigerated open air showcases to the anticipated attendance projections, weather utilizing sustainable packaging will allow and event demographics. We understand it is not customers to quickly make their selection. The acceptable to maintain the same menu items name of this high-volume outlet is from ancient for the wide variety of events held at the Greek Greek meaning gathering place or assembly - a Theatre. place of congregation. Visually engaging, our Agora will showcase locally sourced products, FOOD AND BEVERAGE OUTLET OVERVIEW smartly merchandised with a selection of popular alcoholic and non-alcoholic beverages. North and South Concession Stands The addition of a California-themed mural on the entire wall of the south plaza and face of the south concession stand will add a sense of place and character as customers enter. Popular concession fare elevated with high quality ingredients such as grass fed-beef and all-natural turkey burgers and
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 167 Pizza Portable Concepts to consider: Our Greek-themed, portable oven will offer • A Skinny Bar/Cart personal size pizzas and flatbreads prepared with Calorie conscious beverages locally sourced ingredients. The versatility of the • Mixology Program oven will allow us to change the menu offerings per the event demographics and seasonally. »» Rosé bar/cart Serving as a focal point, we envision placing the Possibly sponsored (Whispering Angels or oven in the front plaza area during the concert other purveyor) season. However, it is easily relocatable for »» A Mocktail bar/cart with Infused Vodkas special and private event programming such Herbs & Fruit as our planned festival program outlined in the Operational Plan for the Front Plaza Area section of this proposal. Mercedes VIP Lounge Understanding Mercedes paid sponsorship naming rights for this area, if allowable, we propose to Portable Beverage add a Mexican theme to this deck space offering tequila flights, hand-crafted cocktails, and Multiple portable beverage outlets manufactured cerveza. Small plate offerings such as Snapper to match the Greek Theatre architecture will Ceviche, Mezcal Cured Salmon, Pork Carnitas Taco offer a selection of beer, wine, cocktails and complete the experience with quick table service non-alcoholic beverages. Strategically placed allowing for maximum turn of tables. throughout the theatre, the units will offer hand- crafted cocktails, premium wines, local craft beers, and non-alcoholic beverages. These units offer flexibility to serve customized beverages appealing Zeus Bar to the event demographics. The upper and lower Zeus bar will offer a variety of hand-crafted cocktails, premium wines, and local craft beers. Rotating menus offering locally sourced ingredients will offer a step up from the designed quick service food offerings throughout the Greek Theatre.
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PROPOSED PROGRAMMING FOR FRONT PLAZA AREA DURING NON- CONCERT SEASON
We will complement high-profile Griffith Park A FEW REPRESENTATIVE EXAMPLES FOLLOW activities that generate a high volume of traffic driving or walking by the Greek Theatre. The San Diego International Beer Festival is a Evaluating each opportunity’s demographics, representative example. Over the course of four projected attendance, and time of day, we will years, the festival has grown to include 400 customize the food and beverage experience beers from 200 breweries, food, entertainment, offering fresh, well-merchandised products to education, and judging. Revenue increased 84% engage the senses of park attendees. We will over the same period. strategically position our proposed portables to accommodate a wide variety of offerings to the target audience, capturing impulse purchases. For select park events we could activate deck areas offering an upscale snack or dining option in a relaxing table service atmosphere. The Zeus bar with our enhanced menu and extensive beverage offerings or the more intimate north redwood deck space will allow park special event attendees to enjoy an extended stay while also enjoying a culinary experience customized to their special event. In addition to enhancing Griffith Park special events, Premier possesses the unique skill and expertise with food festival and event creation. Collaborating with our Del Mar Fairgrounds client, we execute specialty event programming in conjunction with the San Diego County Fair, summer race meet, and as standalone programming. Our knowledge to plan, organize, and engage participants and attract customers is demonstrated by our years of proven success.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 169 POTENTIAL FESTIVAL PARTICIPANTS
YOU DO NOT HAVE TO TAKE OUR WORD ON THE SUCCESS
“OF THE HUNDREDS OF The San Diego International Beer Festival was listed as EVENTS THAT WILL TAKE “ONE OF THE BEST PLACE THROUGHOUT TIMES TO VISIT SAN SAN DIEGO COUNTY… DIEGO” MOST NOTABLY, - US News & Travel HOWEVER, IS THE SAN DIEGO INTERNATIONAL The SDIBF was also listed as BEER FESTIVAL WHICH “ONE OF THE TOP 10 IS THE LARGEST WEST SAN DIEGO SUMMER COAST BEER FESTIVAL.” FESTIVALS & EVENTS -Yahoo Travel YOU SHOULDN’T MISS” -Zagat
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TOAST OF THE COAST FESTIVAL We are in the fourth year of hosting The Toast of the Coast Wine Festival featuring 150 award- winning wines from Eureka to Baja. This event has also realized significant increases in wineries and attendees over the four years. Incorporating merchandise, tasting, judging, and entertainment creates a program with something for everyone.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 171 FARM TO TABLE Additional benefits include: This year at Del Mar we created Sprigs and Spirits, a specialty craft beverage outlet within the • Community participation garden section of the fair. Utilizing garden-fresh • Exposure of Greek Theatre to new attendees ingredients to create and garnish hand-crafted • Media coverage cocktails creates a new segment of Farm to Table – Farm to Bar! • Local business engagement • Creates cross promotional opportunities with sponsors We then elevated our Sprigs and Spirit space by • Merchandise related revenue creating a Farm to Table special event featuring five courses paired with award-winning wine and beer. Led by our Chef Barry, participating farmers included: Connelly Farms, Brandy Beef, Fresh Origins, Blue Heron Farm Bed and Breakfast, and Clearly our entrepreneurial spirit, California Stehly Farms Organics. Each guest was welcomed headquarters, and local synergies place Premier with a hand-crafted cocktail and live music, and as your food and beverage provider of choice. received a gift bag including a souvenir mason jar Additional non-event day programming is included glass from Don Julio, a bottle of crystallized basil with the marketing plan section of this proposal. from Fresh Origins, and a selection of natural beef jerky from Brandt Beef.
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MENU APPROACH OVERVIEW
Our menus are provided as a snapshot of our food . philosophy which is focused on our connection with local farmers, growers, producers, and the diversity of the region. Many of our customers prefer custom-crafted menus and our culinary team is skilled in crafting menus that perfectly meet the needs of our private event guests while expertly representing Southern California and maximizing the abundance of seasonal products. The freedom Premier has over its competitors to purchase locally grown and produced food combined with a regionally focused culinary team and a culture of integrating into and giving back to the communities will assure the quality of cuisine equivalent to the stature of the Greek Theater.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 173 NORTH AND GSOUTH CONCESSION
All Beef Hebrew National Hot Dog $6.00 Frozen Novelties: ice cream bars, Greek frozen yogurt, fruit sorbet, All Beef Hebrew National Chili Dog $6.75 Italian gelato $6.00
All Beef Hebrew National The following sandwiches are constructed with all Chili & Cheese Dog $7.00 natural, gluten free Boars Head meat and cheese on freshly baked artisanal bread and accompanied with Turkey Dog house-made chips and Kruegermann pickle. Kale slaw and lime aioli $7.00 PASTRAMI BRISKET $13.00 Craft Grass-Feed Cheeseburger $9.00 Havarti horseradish cheese sauce and All Natural Turkey Burger $9.00 caramelized onions
Veggie Vegan Burger $9.00 TUSCAN PESTO PANNI $13.00 Turkey, baby spinach, tomato, Havarti, and ciabatta Chicken Tenders & Fries $10.00 THE CUBAN $13.00 Sriracha Chicken Tenders & Fries $9.50 Fire braised pork, ham, Swiss cheese, and Golden Road IPA infused mustard Nachos Cheese sauce and jalapeños $7.00 MAESTRO HOT ITALIAN SAUSAGE $10.50 GRILLED SEASONAL VEGETABLE PANNI $12.00 Extreme Nachos Portabella mushroom, zucchini, yellow squash, Guacamole, sour cream, tomatoes, and onion jalapeños, olives, and onions $11.00 FALAFEL PITA, GARDEN VEGETABLES Add: seasoned beef or chicken $1.50 MINT, LEMON, TZATZIKI $12.00 Fries FRESH GUACAMOLE & FIRE ROASTED Parmesan truffle or sweet potato $6.00 SALSA & TORTILLA CHIPS $10.00 DIP TRIO WHITE BEAN HUMMUS, Greek Fries TOMATO BASIL, FIG & OLIVE TAPENADE Tomatoes, green onions, olives, & PITA CHIP $10.00 feta cheese, and spicy aioli $7.00
Fried Kruegermann Pickles $5.00
All natural gourmet pretzels: Classic, stuffed, or gluten-free with Golden Road IPA cheese sauce $6.50
Fresh Popped Popcorn $5.00
Big Box Theater Candy $5.00
Cotton Candy $4.00
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NORTH AND SOUTH CONCESSION
GCONCESSION BEVERAGES
Fountain (free refill) $7.50
Nestle Pure Life Water $5.00
San Pellegrino $6.00
Gatorade $5.00
Pure Life Iced Tea $5.00
Red Bull $5.00
RockStar Energy $5.00
DRAFT BEER Domestic Beer $10.00 – $12.00
Premium Beer $11.00 – $13.00
LOCAL CRAFT BEERS Flexible menus showcasing most popular L.A. breweries $13.00
PREMIUM WINES Bottle $25.00
Glass $9.00 – $13.00
COCKTAILS Premium brands $10.00
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 175 AGORA
GGRAB AND GO BEVERAGES
Dry Cured Meats & Nestle Pure Life Water $5.00 Fine Cheeses “Charcuterie” $11.00 San Pellegrino multiple flavors $6.00 Roasted Herb Turkey Wrap $8.00 Gatorade multiple flavors $5.00 Spicy Jalapeño Hummus Wrap $8.00 Pure Life Iced Tea $5.00 Farmers Market Raw & Roast Veggie Basket with Avocado Dipping Sauce $8.00 Red Bull $5.00
House-Made Guacamole, Fire RockStar Energy $5.00 Roasted Salsa & Tortilla Chips $9.00 CAN BEER Dip Trio White Bean Hummus, Tomato Domestic Beer $8.50 – $12.00 basil, Fig & Olive Tapenade & Pita Chip $10.00 Premium Beer $9.50 – $13.00
Herb Chicken Caesar Salad LOCAL CRAFT BEERS with Caesar dressing $9.00 Flexible menus showcasing most popular L.A. breweries $13.00 Strawberry, Blueberries, Feta, Pecan Salad with Citrus Vinaigrette $10.00 PREMIUM WINES Bottle $25.00 Yellow Beet, Fennel, Pomegranate Salad with White Balsamic Dressing $10.00
Seared Ahi Tuna & Asian Rice Noodle Salad with Miso Soy dressing $10.00
Island Ahi Poke with Taro Root Chips $13.00
Seasonal Whole and Cut Fruit $5.00
Yogurt Parfait & Organic Granola $5.00
Assortment of Small Plate Desserts $8.00
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BEVERAGE GPORTABLES
Nestle Pure Life Water $5.00
San Pellegrino $6.00
Gatorade $5.00
Red Bull $5.00
RockStar Energy $5.00
DRAFT BEER Domestic Beer $10.00 – $12.00
Premium Beer $11.00 – $13.00
LOCAL CRAFT BEERS Flexible menus showcasing most popular L.A. breweries $13.00
PREMIUM WINES Bottle $25.00
Glass $9.00 – $13.00
COCKTAILS Premium brands $10.00
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 177 MERCEDES VIP LOUNGE
GSMALL PLATES TACOS
SNAPPER CEVICHE $12.50 PORK CARNITAS TACO $5.00 Snapper, radish, avocado, orange segments and red Duroc pork shoulder slow cooked in cinnamon onion are marinated in fresh citrus juice, serrano and orange is garnished with salsa verde, onion, pepper, and cilantro and served with cumin dusted and cilantro chips. GRILLED CHICKEN TACO $4.50 CHICKEN AND BLACK BEAN TOSTADA $9.00 Red chile and garlic marinated chicken is grilled Al pastor spiced chicken with romaine, radish, and served with pico de gallo, watercress, avocado, crema, and mango-habanero salsa and jalapeño
POTATO SOPES $7.50 AHI TUNA TACO $5.50 Masa and potato sopes filled with local goat cheese, Ancho and cumin crusted ahi tuna is seared rare red chile-tomatillo salsa, and a fresh herb salad with avocado-tomatillo pico de gallo, and chile de arbol salsa in a crispy flour shell ADOBO GRILLED CHICKEN QUESADILLA $9.50 Guajillo, chipotle, and garlic marinated chicken filled GRILLED SKIRT STEAK TACO $5.50 flour tortilla with queso oaxaca, roasted corn, and Lime and cumin marinated skirt steak served with poblano peppers roasted poblano rajas and Mexican cream
MEZCAL CURED SALMON $11.00 Mezcal, citrus, and habanero cured salmon with watercress, smoked serrano yogurt, mango, and pumpkin seeds
ELOTE $4.00 Grilled sweet corn with chipotle crema, lime, cotija cheese, ancho chile powder, and cilantro
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MERCEDES VIP LOUNGE
GTEQUILLA RESERVE FLIGHTS EXTRA ANEJO FLIGHTS
$18.00 $21.00
Casa Noble Crystal Centinela Extra Anejo Gran Centenario Plata El Tesoro Paradiso Espolon Blanco Jose Cuervo Reserva
Cabo Wabo Blanco Gran Centenario Leyenda Milagro Barrel Select Blanco Gran Corralejo Tequila Ocho Plata Tequila Ocho Extra Anejo
Casa Noble Reposado Asombroso Extra Anejo Gran Reserva Corzo Reposado Don Julio 1942 Don Julio Reposado Patron Platinum
Asombroso Reposado Don Julio Real Clase Azul Reposado Herradura Suprema Los Azulejos Reposado Patron Burdeos
Centinela Anejo Corralejo Anejo Herradura Anejo
Asombroso Blanco Chinaco Blanco Cruz Blanco
Gran Centenario Reposado Maestro Dobel Reposado Tequila Ocho Reposado
Casa Noble Anejo Chinaco Anejo Don Julio 70 Anejo
Casa Noble Single Barrel Anejo Milagro Single Barrel Anejo Tequila Ocho Anejo
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 179 MERCEDES VIP LOUNGE
GCERVEZA COCKTAILS COCKTAILS
$13.00 $13.00
MICHELADA BLACK BONITA A traditional refreshing beer cocktail with chipotle, Blackberry mojito with fresh mint lime, maggi, and pacifico served over ice HIGH PLAINS DRIFTER EL TORO Gran centenario anejo, bulleit rye, and ancho simple Chelada style beer, citrusy, and slightly salty with syrup stirred and served over ice muddled fresno pepper and Dos XX over ice UP IN SMOKE Fidencio Clasico mezcal, pineapple juice, fresh squeezed lime juice, and Serrano pepper
RED OR WHITE SANGRIA $10.00
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MERCEDES VIP LOUNGE
GMARGARITAS
$13.00 BOTTLED BEER Domestic $8.50 – $12.00 THE TRINITY Our flagship margarita, made with cabrito blanco, Premium $9.50 – $13.00 cointreau, and lime juice DRAFT BEERS MACHO CAMACHO Domestic $10.00 – $12.00 Blood orange margarita made with ancho infused tequila and a splash of cava Premium $11.00 – $13.00
ENTER THE DRAGON REPRESENTATIVE SAMPLING OF BEERS Passion fruit margarita with muddled pepper and a Coors Light splash of cava Corona Extra CESAR CHAVEZ Corona Light Our champion margarita with cabrito reposado, mandarine napoleon and orange Negra Modelo
BLACK DIAMOND Modelo Especial Maestro dobel, cointreau, pomegranate juice, fresh squeezed lemon sour, and black sea salt Bohemia
COBRA VERDE Pacifico Cherry lime margarita with a touch of absinthe Tecate Lager SKINNY MOMMI A traditional margarita served straight up with Victoria maestro dobel, cointreau, and lime juice Crispin MAMA CITA Hibiscus margarita with pineapple and orange juices, traditional blanco, and a splash of cava
BARRIO MARGARITA Barrio tequila, triple sec, and lime juice shaken and served over ice
EL TORERO Maestro dobel anejo, del maguey vida mezcal, cherry heering, fresh squeezed orange juice, and garnished with brandied cherries
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 181 EVENT DAY MEAL PACKAGES
GPACKAGE 1 PACKAGE 2
ANTIPASTI PLATTER ANTIPASTI PLATTER Marinated roasted and grilled vegetables, Marinated roasted and grilled vegetables, Italian prosciutto, salami, artichoke, and olive tapenade prosciutto, fine dry salami, artichoke, and olive rosemary flat bread tapenade rosemary flat bread
FRESH FRUIT SALAD CALIFORNIAN ORGANIC VEGETABLE PLATTER Assortment of tropical fruit, passion fruit coulis, Rainbow carrots, celery, purple cauliflower, heirloom and shaved coconut tomatoes, broccoli, sweet mini peppers, yellow beets, fennel, and green goodness dressing CHOPPED GEM LETTUCE SALAD Grilled antibiotic chicken, bacon, avocado, blue cheese, STRAWBERRY, BLUEBERRY, FETA, PECAN, SALAD tomato, green onions, and red wine vinaigrette Organic lettuce blend, fresh berries, feta cheese, spiced pecans, and citrus vinaigrette HERB ROASTED NATURAL TURKEY & FRESH MOZZARELLA FRENCH BISTRO HERB CHICKEN Cranberry grain mustard, brie cheese, and Tuscan Mary’s free range chicken slow herb roasted, served French bread with heirloom tomato couscous
ASSORTMENT OF MINI TARTLETS DESSERTS INDIVIDUAL DESSERTS Mango cream, lemon curd, and chocolate mousse Banana Chocolate Carmel Cake, Mocha Macchiato Cake $49.00 (two guests) $52.00 (two guests)
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EVENT DAY MEAL PACKAGES
GPACKAGE 3
ANTIPASTI PLATTER Marinated roasted and grilled vegetables, Italian prosciutto, fine dry salami, artichoke, olive tapenade, and rosemary flat bread
IMPORTED & DOMESTIC CHEESE BOARD Maytag blue cheese, Monrovia goat cheese, Saint Andres triple crème, Parmigiana, Manchego, white cheddar, Marcona almonds, honeycomb, and fresh berries
ORECCHIETTE PASTA SALAD Roasted vegetables, forest mushrooms, peas, pine nuts, and basil vinaigrette
POACHED JUMBO SHRIMP PLATTER White wine court bouillon poached large shrimp, cocktail sauce, and spicy remoulade sauce
SLOW BRAISED BRANDT BEEF SHORT RIBS Yukon mash potatoes and dried cherry port wine demi
PAN SEARED PACIFIC SALMON Vegetable farro and dill yogurt sauce
DESSERTS Chocolate mousse, hazelnut torte, and mango mousse
$60.00 (two guests)
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 183 ZEUS BAR & GRILL
GSMALL PLATES LARGE PLATES
Mexican Corn Bisque, Poblano Grilled Ahi Tuna, Sweet Corn & Chili-Mushroom Relish $8 Poblano Chile Stew, Fingerling Potatoes, Epazote Cream $29 Heirloom Tomato Gazpacho $8 Slow Roasted Pork, Blue Corn Tamale, Compressed Watermelon Salad, Roasted Tomatillo Salsa $27 Nicoise Olives, Feta Cheese, Arugula, Almonds $11 Grilled Niman Ranch Dry Aged Ribeye, Blistered Peppers, Roasted Mixed Butter Lettuce Salad, Heirlloom Tomatoes $35 Cara Cara Orange, Avocado Green Goddess Dressing $12 Chiles En Nogada, Pork Picadillo Stuffed Poblano Chile, Walnut Mixed Baby Head Lettuces, Cream Sauce, Pomegranate $25 Roasted Squash, Pomegranate Seeds, Pumpkin Seed Vinaigrette $11 Head on Prawns in Chipotle Sauce, Mexican Rice, Shaved Chayote & Grilled Shrimp & Avocado Orange Salad $28 Cocktail, Fried Plantains $14 Braised Pork Shank, Black Bean & Albacore Crudo, Pickled Cherries, Bacon Stew, Sauteed Kale $30 Spicy Coppa, Avocado Puree, Smoked Sea Salt $17 Caldo De Pescado, Seafood Stew, Scallops, Clams, Shrimp, Spicy Tomato Broth $32
Lamb Birria, Slow Cooked Lamb Neck, White Beans, Chipotle Chocolate Sauce $29
Grilled Half Petite Chicken, Yucatecan Corn Puree, Mole Negro $28
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ZEUS BAR & GRILL
GDESSERTS
Traditional Flan, Baked Vanilla Flan, Pistachio Brittle, Whipped Cream $9
Grilled Bananas, Mascarpone Cream, Orange Spice Cake, Rum Caramel Sauce $10
Churros, Y Cajeta, Mexican Doughnuts with Goat’s Milk Caramel Sauce $9
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 185 CATERING MENUS
BREAKFAST
GBUFFETS PLATED
All selections are served with freshly brewed All selections are served with freshly brewed Starbucks coffees, a selection of TAZO teas, and Starbucks coffees, a selection of TAZO teas, and orange juice. 30 Guest minimum. orange juice. 30 Guest minimum.
CONTINENTAL $16 EGG BREAKFAST $22 Assorted breakfast pastries to include muffins, Scrambled Steiner’s cage free eggs, breakfast coffee cake, scones and croissants, sweet butter, potatoes, and your choice of crispy bacon, house- and fruit preserves made fennel and pork sausage, or Isernio’s chicken- add sliced seasonal fresh fruit $5 apple sausage
EGG BREAKFAST $22 VEGETABLE FRITTATA $22 Scrambled Steibr’s cage free eggs, roasted Yukon Roasted seasonal vegetables with local cheese and gold potatoes, crispy bacon or sausage, assorted roasted red pepper coulis. Served with roasted breakfast breads and pastries, organic yogurts and Yukon gold potatoes and choice of crispy bacon, cereals, sliced fresh fruit, and berries house-made fennel and pork sausage, or Isernio’s chicken-apple sausage HEART HEALTHY $22 Assorted low-fat yogurts and house-made granola EGG, SPINACH, AND PROSCIUTTO QUICHE $23 with almonds and flax seed, sliced seasonal fresh Scrambled cage-free eggs with spinach, Fontina fruit, whole wheat and blueberry muffins, sweet cheese and crispy prosciutto, served with yellow butter, and fruit preserves corn grits and sautéed greens vegetarian quiche option available SALMON AND BAGELS $25 Sliced Gerard and Dominique European salmon, SMOKED SALMON WITH CHIVES $24 whipped cream cheese, chopped eggs, capers, diced Scrambled cage-free eggs with chives, smoked red onions, assorted bagels, and sliced seasonal salmon, and crème fraiche. Served with a root fresh fruit vegetable hash or zucchini dill cakes
BREAKFAST SANDWICH $22 BRIOCHE FRENCH TOAST $22 Hot breakfast sandwich with scrambled cage-free Brioche French toast topped with a seasonal berry eggs, house-made fennel and pork sausage patty, compote, served with whipped cream, warm maple and cheddar cheese. Served with assorted yogurts, syrup, roasted Yukon gold potatoes, crispy bacon muffins, Danish, breakfast breads and croissants, and sliced fresh fruit sweet butter, and fruit preserves vegetarian option available SALMON EGGS BENEDICT $24 Classic lemon hollandaise over poached cage-free Steibr’s eggs with Gerard and Dominique smoked salmon on a toasted English muffin with roasted Yukon gold potatoes vegetarian option available
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BREAKFAST
G BREAKFAST ENHANCEMENTS
BREAKFAST BURRITO $22 Priced per serving. 25 Guest Minimum.
Scrambled eggs, sausage, peppers, and salsa served OATMEAL OR CREAM OF WHEAT $5 with Yukon gold potatoes and crispy bacon Brown sugar, raisins, and low-fat milk
CROISSANT SANDWICH $22 CHEESE BLINTZES $7 Egg, Canadian bacon and cheese sandwich served Delicate crepes filled with sweetened ricotta cheese, with Yukon gold potatoes and fresh sliced fruit fresh fruit toppings vegetarian option available BREAKFAST BURRITO $7 Scrambled eggs, sausage, peppers, and salsa
CROISSANT SANDWICH $7 Eggs, Canadian bacon, and cheese
ENGLISH MUFFIN SANDWICH $7 Eggs, sausage or ham, and cheese
CINNAMON FRENCH TOAST OR BUTTERMILK PANCAKES $7 Whipped cream, maple syrup, and fruit topping
GREEK YOGURT & GRANOLA $5
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 187 CATERING MENUS
BREAKFAST
GBREAKFAST AND BREAK ADDITIONS BEVERAGES
Assorted Muffins or Danish $48 per Dozen Assorted Soda $3 Each
Assorted Scones or Gougeres $48 per Dozen Bottled Water $3 Each
Breakfast Breads or Coffee Cake $40 per Dozen Honest Iced Tea (bottles) $4 Each
Butter Croissants $52 per Dozen Starbucks Coffee or Assorted TAZO Teas $65 per Gallon Chocolate Almond Croissants $56 per Dozen Fresh Squeezed Orange Assorted Bagels & or Grapefruit Juice $60 per Gallon Whipped Cream Cheese $42 per Dozen Champagne Punch $75 per Gallon Assorted Biscotti $36 per Dozen Iced Tea or Lemonade $65 per Gallon Chocolate, almond, anise, and white chocolate DRY Soda $4 Each Assorted Yogurts $38 per Dozen Apple, Cranberry, Grape, Whole Fresh Fruit $3 Each or Tomato Juice $55 per Gallon
San Pellegrino and Sparkling Juices $4 Each
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SNACKS
GAFTERNOON SNACKS SNACKS PREPARED PER GUEST
Assorted Energy Bars $39 per Dozen 25 Guest Minimum
Freshly Baked Jumbo Cookies $46 per Dozen Pita Bread Triangles 4 oz. White chocolate macadamia, chocolate chip, with Hummus $3.75 per Serving peanut butter and oatmeal-raisin Tortilla Chips with House-Made Spiced and Guacamole & Salsa $7.50 per Serving Sweet Nuts $30 per Pound Potato Chips with Individual Bags of Pretzels French Onion Dip $3.50 per Serving or Tim’s Chips $30 per Dozen
Brownies $42 per Dozen Dark or White Chocolate
Chocolate Truffles $36 per Dozen
Assorted Petit Fours $48 per Dozen
Goldfish Crackers $14 per Pound
House-Made Trail Mix $14 per Pound
Party Snack Mix $15 per Pound
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 189 CATERING MENUS
REFRESHMENT GBREAKS
Break Packages are designed for a minimum of 25 people.
MORNING COFFEE BAR $6 Freshly brewed Starbucks coffee, decaffeinated, selection of international hot TAZO teas, and fresh squeezed orange juice
SWEET & SALTY $18 Blue bunny ice cream bars, chocolate covered espresso beans, almond clusters, bagged peanuts and popcorn, assorted sodas, bottled water, freshly brewed Starbucks coffees, selection of TAZO hot teas
AFTERNOON BEVERAGE BREAK $8 Assorted sodas, bottled water, freshly brewed Starbucks coffees, selection of TAZO hot teas
MISSION BREAK $16 Fresh corn tortilla chips, guacamole, salsa, spicy jalapeños, cinnamon scented churros, assorted sodas, bottled water
NORTHWEST CHEESE PLATTER $16 Local cheeses served with artisan breads and crackers, dried figs, roasted almonds, grapes, assorted sodas, bottled water, freshly brewed Starbucks coffees, selection of TAZO hot teas
AFTERNOON HIGH TEA $14 Tea sandwiches, petit fours, cheese gougers, rose petal jam, selection of herbal teas
SEATTLE CENTER PICNIC $18 Dungeness crab deviled eggs, potato salad nicoise, cold roasted chicken, apple celeriac slaw, baguette, assorted sodas and bottled water
MEZZE $17 Hummus, babaghanouj, cucumber salad, marinated olives, roasted red peppers, bulgur salad, and toasted pita with assorted sodas and bottled water
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LUNCH
GBOX LUNCHES WRAPS
Box Lunches include compostable service, bottle ROAST BEEF, PORTOBELLO water, whole fruit, a cookie, and a bag of Tim’s MUSHROOM WRAP $18 | $22 chips. To accompany your box lunches, we suggest Sliced roast beef, baby spinach, portobello adding assorted soft drinks for $3 ea. 20 lunch mushrooms, roasted red peppers, dilled Havarti minimum per selection. cheese wrapped in a spinach tortilla.
Deluxe box lunches include a choice of: Pasta Salad, CHICKEN TANDOORI WRAP $17 | $21 Greek Cucumber Salad, Nicoise Potato Salad, and Tandoori spiced chicken, cucumber, mint, onion, and Lemon Bar, Toffee Blondie, or Chocolate Pecan Bar greens wrapped in a spinach tortilla. in lieu of cookie.
MESQUITE TURKEY WITH SMOKED BACON $17 | $21 SALADS Mesquite turkey, smoked bacon, basil aioli, walla walla onion on focaccia. THAI BEEF SALAD $18 | $22 Grilled lemongrass beef with Thai spice, bean HAM & CHEESE $17 | $22 sprouts, carrot, cucumber, spinach, arugula, mint, Thinly sliced honey baked ham, country French Brie and Thai basil and onion flatbread cheese, Dijon mustard, mixed greens on a baguette. PORTOBELLO “NICOISE” SALAD $16 | $20 ROAST BEEF SANDWICH $18 | $22 Grilled portobello mushroom, baby red potato, Niman ranch roast beef, sharp tillamook, creamy cornichons, hardboiled egg, tender baby green horseradish sauce on focaccia. beans with a petite roll CLASSIC ITALIAN COMBO $18 | $22 HERBED CHICKEN CAESAR SALAD $17 | $21 Prosciutto, mortadella, salami, provolone cheese, Grilled breast of chicken with traditional Caesar caponatta, oven dried tomato oil, and vinegar on salad with rustic roll focaccia.
VEGGIE $16 | $20 Laura chenel chevre, celery, dried cranberries, walnut pesto, and watercress on multigrain bread.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 191 CATERING MENUS
LUNCH
GLUNCH BUFFETS
All beverages are available a la carte. 30 Guest PAN ASIAN $36 Minimum. Soba noodle salad, sesame dressing, carrot, cabbage, and wasabi peas DELI BUFFET $27 Chef’s choice seasonal chowder (vegetarian) Fresh tropical fruit
Butterleaf salad with red radish, fresh herbs, and Sake kasu marinated salmon green goddess dressing Lemongrass-ginger chicken Selection of smoked turkey, lean roast beef, honey baked ham, New York style pastrami, and dry Italian Steamed rice salami Sautéed baby bok choy Mortadella, Swiss, provolone, Monterey jack, and Ginger garlic tofu sharp cheddar cheeses Pineapple upside down cake and fortune cookies Leaf lettuce, tomatoes, kosher pickle spears, and deli condiments LIGHT LUNCH BUFFET $34 Willie greens salad, roasted beets, roquefort, and Gourmet breads and rolls toasted walnuts Lady apple slaw, Tim’s chips, or pretzels Lemon thyme marinated chicken breast, and natural jus Assorted cookies and brownies Plank roasted salmon, and citrus vinaigrette PRE WRAPPED SANDWICH BUFFET $29 Roasted seasonal vegetables Pasta salad, roasted red pepper, feta cheese, cucumber, red onion, and artichoke Fingerling potatoes with garlic and herbs
Romaine salad, anchovy vinaigrette, toasted bread Bread pudding with crème anglaise and caramel crumbs, and grana parma
Potato salad nicoise, olive, tomato, green beans, and dijon vinaigrette
Mesquite turkey, smoked bacon, sharp cheddar, and basil aioli
Niman ranch roast beef, rogue creamery bleu cheese, and balsamic onions
Fontina panini with roasted peppers and arugula
Assorted bars and cookies
192 BUSINESS PLAN BUSINESS PLAN - MENUS CATERING MENUS
GLUNCH
GRAND LUNCH BUFFET $39
Roasted vegetable soup
Organic spring greens with grilled zucchini, corn, tomatoes, and champagne vinaigrette
Fingerling potatoes and haricot vert with whole grain mustard and shallots
Seared halibut with olive-orange red onion “slaw”
Roasted strip loin served with charred onions and mushroom jus
Grilled breast of chicken with green grapes and fines herbs
Platters of roasted seasonal vegetables
Rice with peas and cilantro
Rolls and butter
Assorted miniature sweets
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 193 CATERING MENUS
LUNCH
GCOLD PLATED LUNCHES HOT PLATED LUNCHES
All 2 course lunch selections include fresh rolls and All 3 course lunch selections include fresh rolls and butter, freshly brewed coffee and hot tea service. 50 butter, freshly brewed coffee and hot tea service. 50 Guest Minimum. Guest minimum.
ASIAN TUNA SALAD $29 ROASTED CHICKEN $32 Seared ahi tuna sliced and served over baby Orange and thyme roasted beets with seasonal mixed greens, napa cabbage, bean sprouts, sugar lettuces, estrella family creamery cheese, and snap peas, sliced red onion, candied pecans, crisp toasted walnuts wontons, and sesame-ginger vinaigrette Rosemary-citrus roasted chicken served with herb Pineapple upside down cake roasted seasonal vegetables, and creamy grana Parmesan polenta TUNA NICOISE SALAD $29 Traditional salad from the south of France, soft egg, Chocolate cake, seasonal fruit, and vanilla cream tomato, olives, boquerones, green beans, fingerling potatoes, and seared ahi tuna NY STEAK $37 Hearts of romaine with anchovy-garlic vinaigrette, Vanilla bean brulee shaved Parmesan cheese, herbed bread crumbs, lemon, and boquerones COBB SALAD $27 Turkey, avocado, diced tomato, chopped egg, crisp Rosemary salt and pepper rubbed New York steak apple wood smoked bacon, crumbled blue cheese, served with Roquefort Papillon, green and yellow romaine, and watercress with pepper crème fraiche wax bean, and fingerling potato confit vinaigrette Lavender scented crème brulee Normandy apple tart OVEN ROASTED HALIBUT $MP FRENCH KISS $28 Zucchini carpaccio with micro greens, ricotta salata, Olive and chickpea salad, grilled artichoke and fines toasted pine nuts, and lemon-mint vinaigrette herbs, hanger steak, soft egg, brie, and marinated tomato Oven roasted halibut served with shell beans, tomato confit, and picholine tomato relish Almond dacquoise with raspberry Almond dacquoise with raspberry MEDITERRANEAN PLATE $26 Cumin spiced hummus, eggplant babaghanouj, WILD SALMON $MP tomato-cucumber-mint tabbouleh, sliced cucumber Mixed organic greens, grilled pear, shaved with tzatziki sauce on a bed of mixed greens. fennel, toasted pecans, crumbled bleu cheese, Served with toasted pita triangles and pear vinaigrette
Lemon tartlet Slow roasted wild salmon, cipolline onion, wild mushrooms, barley risotto, and parmigiano reggiano
Bourbon bread pudding, vanilla anglaise
194 BUSINESS PLAN BUSINESS PLAN - MENUS CATERING MENUS
HORS D’OEUVRES
GCOLD HORS D’OEUVRES
50 pieces minimum per selection. Priced per piece. AHI TUNA CRUDO $4.00 Kennebec potato crisp PROSCIUTTO WRAPPED ASPARAGUS $3.75 Meyer lemon aioli, toasted breadcrumbs PARMESAN CHEESE GOUGERS $3.25 (spring only) Tiny cheese puffs
FOIE GRAS CANAPÉS $4.25 MARINATED BABY ARTICHOKE $3.50 Fig compote and brioche Lemon-truffle aioli
VADOUVAN CURRIED CHICKEN GRILLED AND CHILLED PRAWNS $3.75 LETTUCE WRAPS $3.75 Wasabi cocktail sauce Bibb lettuce, currants, celery hearts, and crispy shallots PORK RILLETTE TOASTS $3.50 ALASKAN HALIBUT CEVICHE Blood orange mostarda LETTUCE CUPS $4.00 Bibb lettuce, orange zest, habanero salsa, and avocado AHI TUNA SPRING ROLLS $4.25 Pickled carrots, cucumber, cilantro, mint, and SMOKED SALMON CANAPÉ $3.75 wasabi cream Herbed goat cheese, capers, and fresh dill CAESAR SALAD SPRING ROLLS $4.00 CHILLED ASPARAGUS SOUP SHOOTERS $3.50 Romaine, prosciutto, and croutons Feta cheese, mint (spring only) GREEK SALAD SKEWERS $3.50 DUNGENESS CRAB DEVILED Kalamata olives, feta, romaine lettuce, and dill vinaigrette ORGANIC EGGS $4.25 Smoked paprika and chives BUTTER POACHED RADISH $3.50 Horseradish cream and rye toasts CROSTINIS $4.00 Prosciutto, grilled asparagus, and crescenza cheese LOMI LOMI SALMON $4.00 Cucumber cups filled with salmon, seaweed salad, Roasted lamb, goat cheese, and tomato mint jam and ikura
Garbanzo bean, feta, and roasted red peppers FAVA BEAN, PECORINO, AND MINT $3.75 With grilled bread (spring only) Smoked albacore and micro sorrel MARINATED WHITE ANCHOVY, RADISH Smoked duck, grape mostarda, and pickled shallots & CAPERBERRY SKEWERS $3.75 Herb crusted beef, roasted peppers, and salsa verde
SPICY TUNA CUP $4.00 Sesame seeds, scallions, sambal, and soy dressing
TURKISH FIG $3.75 Fourme d’ambert blue and aged balsamic (seasonal)
SPANISH TORTILLA PATATA $3.50 Piquillo pepper relish
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 195 CATERING MENUS
HORS D’OEUVRES
GHOT HORS D’OEUVRES
50 pieces minimum per selection. Priced per piece. GRILLED BEEF CROSTINI $4.00 Roasted pepper relish and salsa verde ARTICHOKE FRITTERS $3.50 Saffron aioli GOUGERES OF WILD WINTER MUSHROOMS $3.50 DUCK CONFIT & SHIITAKE WARMED BRISKET SLIDER $4.00 MUSHROOM SPRING ROLLS $3.50 Shredded brisket, bbq sauce, and cole slaw Plum dipping sauce
CHICKEN CONFIT $3.75 GREEK STYLE LAMB MEATBALLS $3.75 Port plumped currants and chevre on garlic crostini Lemon, oregano, pine nuts, and mint
CHICKEN EMPANADAS $3.50 FLANK STEAK SKEWER $4.00 Mojo verde Thai chili peanut sauce
LOBSTER VOL AU VENTS $4.50 HALIBUT & CLAM FRITTERS $3.75 Puff pastry with lobster fricassee Old bay seasonings
SHRIMP CAKE $4.00 HEMPLERS BACON WRAPPED SCALLOPS $4.25 Preserved lemon aioli Grape mostarda
MINI QUICHE $3.50 SALMON SAMOSA $3.75 Mushroom and goat cheese Ginger, scallion and mustard seeds, and apricot chutney
Melted leek and black truffle CARIBBEAN SPICED PORK (OR CHICKEN) $3.75 Plantain tostone with mango salsa Mozzarella, tomato and basil PORK & SHRIMP SUI MAI $3.75 SOUP SHOOTER $3.25 Black vinegar Seasonal soup served in a shot glass (ask sales person) CURRIED POTATO SAMOSA $3.50 WILD MUSHROOM STRUDEL $3.50 DUNGENESS CRAB SLIDERS $4.50 Thyme and garlic Shredded cabbage slaw and spicy remoulade LAMB LOLLIPOPS $5.00 SLOW COOKED PORK AND CABBAGE ROLL $3.50 Harrissa spices SHREDDED BEEF STUFFED MUSHROOMS $3.50 Horseradish gremolata CHICKEN “GAMBONETTETS” $3.75 Soy-honey glaze SPANISH POTATO “TORTILLA” $3.50 Roasted peppers and salsa verde SMOKED CHICKEN ARANCINI $3.50 Kale and fontina EGGPLANT WRAPPED TOFU $3.50 Sweet soy glaze, shredded basil, and sesame seeds
GRILLED OCTOPUS & SPANISH CHORIZO SKEWERS $3.75 Lemon-oregano vinaigrette
196 BUSINESS PLAN BUSINESS PLAN - MENUS CATERING MENUS
PLATTERS
GSPECIALTY PLATTERS CARVERY SELECTIONS
DELUXE IMPORT, DOMESTIC CHEESE TRAY $500 Carved items include mini sandwich rolls and Chef’s selection of imported and local cheeses with appropriate condiments. All carved items require a sliced baguettes and assorted crackers. Garnished Carver at $125 (up to 2 Hours, $25 per additional hour) with seasonal fresh fruit. Serves 100 WHOLE HONEY BAKED HAM $250 SIDE OF SMOKED SALMON $550 Served with grilled pineapple chutney and gourmet Smoked salmon served with cocktail breads, bagel mustards. Serves 50 chips, hardboiled eggs, diced red onion, capers, and ROASTED TURKEY BREAST $325 cream cheese. Serves 50 Served with tomato-tarragon aioli. Serves 50 DELUXE CRUDITÉS ASSORTMENT $375 HERBED LEG OF LAMB $200 Chef’s selection of fresh seasonal vegetables, Served with tzatziki sauce. Serves 30 served with ranch dressing. Serves 100 WHOLE ROASTED TOP SIRLOIN $350 SHELLFISH SELECTIONS WITH TRADITIONAL GARNITURE $600 Served with horseradish cream and au jus. Serves 50 Iced jumbo prawns, snow crab claws, oysters ROASTED NEW YORK STRIP LOIN $350 on the half-shell green lip mussels. Served with Served with forest mushroom ragout. Serves 30 mignonette, traditional cocktail sauce, charmoula, and lemon. Serves 50 FLAME GRILLED TRI-TIP $225 Served with roasted tomato salsa. Serves 25 CHARCUTERIE BOARD $350 A selection of handcrafted salumi from fra mani, ROSEMARY ROASTED PORK LOIN $275 house-made pork rillettes and pate, with crisp Served with orange-fennel relish. Serves 35 bread, pickled onions, cornichons, whole grain ROASTED TENDERLOIN OF BEEF $325 mustard, and fruits. Serves 50 Served with a béarnaise trio. Serves 25 ANTIPASTO PLATTER $600 Dry Italian salami, provolone cheese, roasted peppers, eggplant and squash, marinated green and black olives, cherry peppers, bocconcini, and marinated artichoke hearts. Serves 100
FRESH SLICED FRUIT TRAY $500 Selected seasonal fruit, may include honeydew, cantaloupe, watermelon, strawberries, and pineapple. Serves 100
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 197 CATERING MENUS
DINNER
GDINNER BUFFET SELECTIONS
All selections include dinner rolls and butter, freshly NORTHWEST BUFFET $65 brewed coffee and hot tea service. 50 Guest Minimum. Butter lettuce and endive salad, grilled pear, estrella partly sunny blue, candied pecans, and champagne ACT ONE BUFFET $70 vinaigrette Baby spinach salad with soft boiled farm egg, marinated tomato, pancetta, and roquefort papillion Willie greens salad, laura chenel chevre, toasted walnuts, citrus roasted beets, and sherry vinaigrette Butter lettuce and belgian endive salad with fresh herbs, candied pecans, grilled pears, and Roasted troll caught king salmon, wild mushrooms, champagne vinaigrette and leek Roasted chicken breast with tomato and saffron Peppercorn roasted strip loin of beef, charred cipolline onion, and horseradish jus Tender roasted beef with au jus and horseradish cream Roasted local root vegetables with thyme and garlic Baked wild halibut with leeks and truffle Grilled artichoke and shell beans, parsley, and black Grilled asparagus with balsamic roasted mushrooms truffle and shallots Toasted barley risotto, and parmigiano reggiano Butter braised baby carrots with parsley and orange zest Washington sweet corn polenta Mushroom pearl couscous Assorted petit fours, bread and butter pudding, and ginger bread cupcakes Potato and cauliflower gratin, and gruyere cheese Sacher torte and flourless chocolate cake
ENCORE BUFFET $60 Organic mixed green salad with frisee, seasonal fruit, crumbled goat cheese, toasted walnuts, and citrus- dijon vinaigrette Crispy chopped romaine toasted bread crumbs, citrus-garlic vinaigrette, and boquerones Grilled pork loin with horseradish apple sauce and cider jus Alder plank troll caught salmon with dijon-sherry brown sugar glaze Roasted baby root veg with shallot-thyme butter Sautéed seasonal vegetables with garlic, pine nuts, olive oil, and lemon Rosemary roasted Yukon gold potatoes Crushed white beans with tomato confit, garlic, and rosemary Tiramisu
198 BUSINESS PLAN BUSINESS PLAN - MENUS CATERING MENUS
DINNER
GPLATED DINNERS
All 3 course dinner selections include dinner rolls BRAISED LAMB SHANK $56 and butter, freshly brewed coffee, and hot tea service. 50 Guest Minimum. Cucumber salad, tomato, paneer, and butter lettuce with a citrus vinaigrette GRILLED FILET OF BEEF $58 Organic mixed greens, ricotta salata, toasted Red wine and fenugreek braised lamb shank, walnuts, black olive crostini, and sherry vinaigrette cardamom scented basmati rice, hot lemon pickle, and butter sauce Grilled filet of beef, wild mushroom demi, sautéed seasonal vegetables, and potato puree Orange ginger bread pudding
White chocolate amaretto mouse cake with peach OSSO BUCO $57 syrup Tuscan panzanella salad, grilled bread, and ricotta salata cheese BRAISED BEEF CHEEK $52 Romaine lettuce with toasted bread crumbs, Braised veal shank with polenta and roasted anchovy lemon vinaigrette, and boquerones seasonal vegetable
Red wine braised beef cheek, potato-celeriac puree, Tiramisu and roasted baby veggies ROASTED CHICKEN $49 Chocolate truffle cake, seasonal fruit, and Romaine with marinated cucumber, tomato, feta, whipped cream basil, and mint
SURF AND TURF $65 Juniper and rosemary brined and roasted chicken Salad of frisee, endive and greens with grilled pears, Breast, thyme and onion roasted fingerling bleu cheese, hazelnut brittle, and balsamic vinaigrette potatoes, shell beans with shallot and lemon Red wine braised short ribs, barley risotto, seasonal Normandy apple tartlet mushrooms, and slow grilled citrus prawns BRAISED CHICKEN $48 Chocolate lava cake and berry coulis Willie greens salad, laura chenel chevre, toasted HERB CRUSTED RACK OF LAMB $58 walnuts, citrus roasted beets, and sherry vinaigrette Trio of chicories with persimmon, tart dried Tomato and olive braised free range chicken hind cherries, toasted walnuts, and herbed chevre quarter, and lemon pearl pasta Herb crusted rack of lamb, tomato confit, marinated Crème brulee picholines, olive-white bean puree, and chateau destoublon olive oil
Lavender crème brulee
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 199 CATERING MENUS
DINNER
G DESSERTS
SESAME CRUSTED HALIBUT $MP 3 Dozen minimum per selection.
Butter lettuce and endive salad, grilled pear, and ASSORTED MINIATURES $48 PER DOZEN ginger soy vinaigrette Example flavors: cream puff, éclair, mocha éclair, lemon bar, napoleon, and espresso cube Sesame crusted and roasted halibut, coconut curry, wok fried bok choy, and black rice ASSORTED PETIT FOURS $48 PER DOZEN Example flavors: prafile profiterole, blood orange Lemon tart and chocolate stack, caramel praline twin peaks, and pistachio diamond ROASTED ESCOLAR $56 Butter lettuce and endive salad, grilled pear, estrella MINI DOUGHNUTS $36 PER DOZEN partly sunny blue, candied pecans, and champagne Crème anglaise vinaigrette CHOCOLATE TRUFFLES $36 PER DOZEN Roasted escolar with olive, preserved lemon, and tomato ASSORTED HOPES COOKIES $42 PER DOZEN Chocolate chunk, oatmeal raisin, peanut butter, and Warm chocolate cake with berry coulis white chocolate macadamia nut WILD SALMON $MP Butter lettuce and endive salad, grilled pear, estrella partly sunny blue, candied pecans, and champagne vinaigrette
Slow roasted wild salmon, warm farro salad with herbs and tomato, and braised greens
Hazelnut crusted chocolate torte
PORTOBELLO NAPOLEON $45 Tuscan white bean soup with rosemary oil
Portobello mushroom napoleon with spinach, eggplant, zucchini, roasted tomato compote, and basil oil
Tiramisu
SEASONAL RISOTTO $45 Grilled asparagus salad with meyer lemon egg sauce
Risotto with fresh, seasonal vegetables and topped with grana parma
Lemon tart
200 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
LOCAL FOOD COMMITMENT
An example of our local food commitment is Menus will incorporate seasonal products so the highlighted in the map of Southern California freshest and best tasting food will impact our identifying farms and producers. We understand attendees. The map indicates a representative the balance of crop size to deliverable menus snapshot of just a portion of the many local farms and will draw upon our resources to consistently and producers we will integrate into the Greek achieve this balance. Theatre food and beverage program.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 201 BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN PROPOSED ORGANIZATION CHART
The proposed organization chart is based upon our high- volume concession and special event experience. We will utilize our extensive Southern-California-based managers to supplement the on-site staff as required. If the volume of events significantly increases as a result of the open booking policy, we will increase our on-site team to ensure exceptional customer service and culinary experiences.
PROPOSED FUNCTIONAL ORGANIZATIONAL CHART - GREEK THEATRE FOOD AND BEVERAGE CONCESSION
Corporate Support: Administrative, Finance, Operations, Human Resources LA Board of Premier San Diego: Contract Compliance, Recreation & Parks Performance Measures, Operations Oversight
Doug Thornton SMG Executive VP Stadiums, Arenas & Theaters
Paul Tazar Shauna Elvin Michael Godoy Gary McAneney Jim McCue Human Resources Operations Finance Live Entertainment Managing Director SMG Corporate SMG Corporate SMG Corporate SMG Corporate
Linda Youngblood Director of Finance/ Controller, Premier
Richard Valerio, General Area Executive Chef, Premier Manager (F&B)
Warehouse Concession Finance Executive Chef Manager Manager Manager
Concession Event Chef Warehouse Staff A/P Clerk Supervisor Premier San Diego
SMG Stand Cooks Cash Room Attendants Premier Greek Theatre Kitchen Supervisor
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 207 GENERAL MANAGER CANDIDATE
Jason Parker SUMMARY 12 years of hospitality and food and beverage management in both public and private companies. Extensive background in all facets of food and beverage supporting multiple business units in multiple locations, including budgeting and cost control, profit and growth strategies, payroll/P&L management, strategic marketing and sales, full-cycle front and back of the house operations in both restaurant and catering, menu development, vendor management and safety, 23 W Dawes Ave sanitation, quality controls. Lincoln, NE 68521 Proven leader; able to balance competing priorities, inspire and motivate teams, and create positive, growth-oriented work environments. 402-430-0412 [email protected] PROFESSIONAL QUALIFICATIONS SMG LONG BEACH CONVENTION CENTER LONG BEACH, CA JUNE 2012- PRESENT Director of Food and Beverage My experience includes management of the food and beverage annual budgets including capital expenditures. Ensures high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. I work closely with manager to focus on best practices to provide the best possible work environment and foster growth. This experience has been vital because it has allowed me to work with all levels of management and helped strengthen my partnership with both the property and corporate level. Throughout my experience in Food and Beverage I have designed/implemented innovative ways to improve overall operations including food quality, controls and profitability.
• Responsible for the development and implementation of departmental strategies and maximize financial performance of department. Oversee all events including community outreach events. Coordinating menu revisions with the chef, kitchen staff and food sales representatives. Managing a team of four food and beverage managers, overseeing culinary operations, and all concession outlets in the facility.
SMG AQUARIUM OF THE PACIFIC LONG BEACH, CA SEPTEMBER 2011- JUNE 2012 Manager of Food and Beverage • Responsible for managing the overall business operations that deal with the needs and activities of the employees ensuring alignment and support of the strategic business plan and objectives. • Directed various business departments to ensure the smooth running of the company. • Trained a large team, provided discipline and performance feedback in a retail enviorment. • Scheduled staff to meet business needs. • Involved in the recruitment and mentoring of new staff. • Responsible for achieving all performance related targets. • Ensured that best practices were followed in safety, and quality of service. • Developed and supported a cross functional culture of continuous improvement. • Maintained excellent relationships with clients and supplier.
2015
208 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
GENERAL MANAGER CANDIDATE
SPAGHETTI FACTORY FULLERTON, CA (2008- 2011) General Manager The Old Spaghetti is an Italian-style chain restaurant in the United States. Together, there are 42 restaurants in total. • Established restaurant business plan by surveying restaurant demands, identified and evaluated competitors, and sales projections. • Established strategic planning and forecast budgets improving operational efficiency. Sales increased by 3.5 percent within a year. • Maintained quality of service by establishing standard operations procedures. • Maintained patron satisfaction by monitoring, evaluating, and auditing service of food and beverage. • Responsible for safe, secure, facility environment.
SPAGHETTI FACTORY FULLERTON, CA (2003- 2008) Restaurant Manager
• Managed all aspects of the restaurant, from events, decorations, to menu selection. • Managed inventory control, customer and vendor relations. • Hired staff for various positions. • Trained new employees on restaurant work ethics. • Scheduled employees work shifts. • Communicated to head chef about any issue regarding food quality and service levels • Handled guest problems and complaints
PROFESSIONAL DEVELOPMENT & ASSOCIATIONS: • ServSafe for Food Handlers Certified • First Aid and CPR certified
AWARDS: • Manager of the year, Southern California District • MVP Award, Manager of the quarter for all Spaghetti Factories 2006
2015
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 209 TRANSITION PLAN
PREMIER READY. SET. GO. What separates us is Southern-California-based leadership, deep California resources and no Upon notification of award we will activate our learning curve. Premier offers: already identified transition staff immediately, instituting a smooth, seamless transition. • California company headquartered in Demonstrating our preparedness, the following San Diego detailed Transition Plan outlines major actions, • Nimble, quick decision making, not dedicated personnel, and key initiation dates. It is bureaucratic levels of approval important to realize our Transition Plan is a living document adapting to the business environment • Chefs who have the control to create but always maintaining the targeted milestone • 16 California Accounts to support Greek dates. While this plan is thorough, inevitably items Theatre with festivals or large events will arise and be incorporated to properly address and document progress. • Knowledge of California, and more specifically, Southern California Throughout the transition, we will work hand • A seasoned transition and executive team in hand with Greek Theatre management on a daily basis providing updates, initiatives, findings, and progress. You will be involved every step of the way ensuring aligned priorities and TRANSITION OF EXISTING EMPLOYEES communication. We have identified exceptional management We are asking you to make a change to Premier. and supervisors to elevate the current food and We know as a new partner we will elevate your beverage program. Additionally, upon notification food and beverage program – not only initially but of award, we will evaluate current employees throughout the term. for their interest of continued employment and assimilate qualified candidates as detailed on the following pages. Please note that Premier is prepared to make adjustments to the following items based upon the needs and requirements.
210 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
THE TRANSITION
Premier views the transition of any operation as BENEFITS ENROLLMENT one of the most, if not the most, critical activities to undertake. We understand the sensitive nature Once employees have been identified to work of this activity. We are experienced in, and adept with Premier at the facility, our human resources at, securing excellent results. We utilize a process representative will explain and distribute packets that is professional and empathetic. that include benefits enrollment information and We have laid out a timeline for activity and forms. have developed a very specific task list with accompanying date estimates. (This task list can be found on the following pages.)
EMPLOYEE MEETINGS AND ORIENTATION
Premier will have an on-site representative available to meet with each employee individually. The purpose of these meetings will be to identify and address issues and concerns. Each employee will receive an orientation to facilitate their adjustment to the company as well as to clarify the individual’s role within the organization.
EMPLOYEE QUESTIONS
Throughout the transition period and beyond, representatives of Premier’s Human Resources Department will be available by phone and in person to respond to any questions or concerns.
PREMIER BENEFITS PRESENTATION
Upon contract execution, Premier’s human resources representative will make a presentation to all employees to identify and explain Premier’s benefits. We will also distribute written information regarding benefits.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 211 GREEK THEATRE TRANSITION PLAN
The following Transition Schedule is based on an October 1, 2015 award with takeover January 2016. This detailed Transition Plan demonstrates our attention to detail and readiness to begin operations, and will be adjusted to reflect actual award date and first event. We will execute a seamless start-up in conjunction with the LA Parks Department. EXECUTIVE ORGANIZATION
Task Description and Assigned To Due Date Completed Comments Documentation Reference Establish transition team PAUL 8/1/15 8/1/15 Transition and support team identified and established General manager of food and COMMITTEE 10/1/15 beverage F&B operations team PAUL/GM 9/1/15 H/R representative CORPORATE H/R 11/1/15 Corporate and local review Current budget build and review FINANCE 8/15/15 Review F&B fiscal budget and pre- FINANCE/GM 10/1/15 opening Review systems at facility (g/l, FINANCE 10/1/15 San Diego Headquarters payroll, menu management) Review Review procedures for ongoing FINANCE 11/1/15 Detailed meeting after financial review with contract contract award administrator Review staff organization - interview PAUL/GM 10/1/15 key managers Review current year and proposed PAUL/GM 10/15/15 budget Review current booking policy and PAUL/GM 11/1/2015 Set meetings with procedure management company to review in detail Do walk through inspection with PAUL/GM 10/5/15 On-site walk through staff, transition team scheduled at contract award Implement organizational chart PAUL/GM 10/15/15 Begin discussions with key users GM 9/23/15 Set meetings with executive to clarify or expand facility’s role in director to review in detail food and beverage operations Review contracts and supplier FINANCE 10/15/15 agreements Arrange to meet key clients GM 11/2/15 Communicate with key stake- holders Develop transition budget and FINANCE 8/1/15 outline Review calendar of events to identify PAUL/GM 11/2/15 Set meetings with executive booking, staffing, high profile or director to review in detail logistical issues Review marketing plan 10/10/15 Finalize marketing plan in GM 10/10/15 conjunction with the client Set up office supplies, order manuals FINANCE 10/1015 and forms Review menu management software GM/FINANCE 10/15/15 - POS Open checking accounts, deposit FINANCE 10/15/15 slips and stamps if required 212 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN Task Description and Assigned To Due Date Completed Comments Documentation Reference Set up accounting system and chart FINANCE 10/10/15 of accounts and unit number Set up OSHA logs and make required FINANCE 11/2/15 Facility review and initiate postings Order health permits and licenses FINANCE 11/2/15 Liquor license review and revisions FINANCE 10/1/15 Procure necessary insurance FINANCE 10/1/15 certificates
HUMAN RESOURCES Task Description and Assigned To Due Date Completed Comments Documentation Reference Obtain employee census information CORP HR 10/10/15 (names, titles and salaries) REPRESENTATIVE Align job descriptions - hourly and CORP HR 10/15/15 management with org chart REPRESENTATIVE Place ads if necessary - hold HR open CORP HR 10/10/15 house REPRESENTATIVE Conduct interviews AS APPROPRIATE 11/15/15 Order uniforms and name tags GM Ongoing Prepare labor schedules GM 11/2/15 Distribute uniforms PURCHASING 12/2/15 Schedule employee meeting. GM 12/2/15 Distribute information/welcome packets (including benefit information. Introduce local human resources designee) Set up a personal file for each LOCAL 11/22/15 employee containing employment application, W-4, I-9, personnel action forms. Add new department to Premier CORP HR 10/2/15 directory; Obtain new organization REPRESENTATIVE chart; Update contact names and numbers Develop employee notification FINANCE 10/20/15 process/date Place ads for open positions CORP HR 2nd round as REPRESENTATIVE needed Determine application process/ LOCAL 10/1/15 timeline Determine position requiring LOCAL 10/1/15 background checks Set up interviewing schedule/ LOCAL 10/15/15 reserve space Set up all new employees packages CORP HR 10/15/15 REPRESENTATIVE Obtain signed acknowledgment CORP HR 12/2/15 forms for each employee on code of REPRESENTATIVE conduct policy, etc. Set up employee in ADP and e-time CORP HR 12/3/15 REPRESENTATIVE
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 213 Task Description and Assigned To Due Date Completed Comments Documentation Reference Order appropriate payroll equipment CORP HR 10/15/05 REPRESENTATIVE Determine system needs for CORP HR 10/15/15 installing payroll equipment. Obtain REPRESENTATIVE IP addresses Develop ADO and e-time F&B client CORP HR 10/15/15 analysis documentation to be used in REPRESENTATIVE system setup Implement e-TIME hand scanning FINANCE 11/2/15
FINANCE Task Description and Assigned To Due Date Completed Comments Documentation Reference Provide payroll processor with FINANCE 11/2/15 ADP manual and payroll section of Premier accounting manual for study. Establish payroll FINANCE 11/2/15 Order time-clock and install at F&B FINANCE 11/2/15 location if required Review system for distribution of FINANCE 11/2/15 payroll checks including signatures for all part-time labor Finance-financial reporting Review monthly closing FINANCE 11/2/15 procedures, financial statement preparation procedures and assign responsibilities. Set up timing schedule for completion of each step. Review standard journal entries: - FINANCE 11/2/15 sales journal -payroll job costing -recurring entries Develop rolling forecast spreadsheet FINANCE 11/2/15 Develop highlights package FINANCE 11/2/15 Develop accounts receivable aging FINANCE 11/2/15 summary Initiate use of balance sheet control FINANCE 11/2/15 form Review due date calendar from FINANCE 11/2/15 facility accounting for finance. Food and beverage administration - reve- nue and cash handling Order petty cash and change fund FINANCE 11/2/15 Arrange safe and alarm codes FINANCE 11/2/15 Set up banks for all registers at each FINANCE 11/2/15 location
214 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN Task Description and Assigned To Due Date Completed Comments Documentation Reference Order armored car service FINANCE 11/2/15 Set up P.O.S service contract FINANCE 11/2/15 Program all points of sale FINANCE 11/2/15 Finance- banking/cash receipts/ deposits Review contractual requirements FINANCE 11/2/15 Set up "point of sales" credit for visa/ FINANCE 11/2/15 mastercard and American express Make arrangements for cash order FINANCE 11/2/15 requests Set up cash journals for all accounts FINANCE 11/2/15 Set up form for reporting daily cash FINANCE 11/2/15 balances and deposit (daily cash reports) Fixed assets Review contractual requirements FINANCE 11/2/15 concerning fixed assets Review capital asset requirements FINANCE 11/2/15 for annual budget submittal. Finance-purchasing/cash disbursements Review authorized vendor list from FINANCE 11/2/15 operations -create form letter to new vendors -establish credit terms with vendors -request new Premier account Review log-in system for invoices FINANCE 12/1/15 Review payment cycle (monthly) FINANCE 12/1/15 Finance accounts receivable/billing FINANCE 12/1/15 Review credit memo procedures FINANCE 12/1/15 Review procedures for tracking FINANCE 12/1/15 advanced deposits Review contracts, when executed FINANCE 12/1/15
F&B TRAINING Task description and Assigned To Due Date Completed Comments documentation reference F&B training
Food handling, sanitation and HACCP DIRECTOR F&B 12/5/15 - all employees Cash handling/ register training FINANCE 12/6/15 Complete server training DIRECTOR F&B 12/12/15 Eco-lab - conduct dish machine DIRECTOR F&B 12/12/15 training, chemical hazard communication training Safety training class - fire DIRECTOR F&B 12/12/15 extinguisher and kitchen equipment
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 215 Task description and Assigned To Due Date Completed Comments documentation reference Lead tips training TRAINER 12/7/15 Premier training HR REP 12/7/15 Food
Menus: catering price and portion GM/DIRECTORS 11/2/15 guide, concessions Recipe files DIRECTOR CULINARY 11/2/15 Ordering: purveyor meetings, DIRECTOR 11/2/15 inventory sheets and order guides PURCHASING Receiving and storage - pre-opening DIRECTOR 11/2/15 period ongoing PURCHASING Production - develop production DIRECTOR CULINARY 11/2/15 sheets - hot and cold temp logs Non-food Disposables -place orders -receive DIRECTOR 11/2/15 -set up inventory sheets PURCHASING Smallwares (non china, glass and GM 11/2/15 silver) Equipment - vendor provided GM 11/2/15 equipment - coffee urns, soda machines - install vendor equipment - review leases Uniforms TEAM 11/2/15 Write uniform policy and employee HR REP/CBA 11/2/15 acknowledgment form Sanitation and safety
Determine responsibilities for - trash GM 12/1/15 removal - extermination - equipment repair and maintenance Pre-opening cleaning DIRECTOR F&B/ 12/1/15 CULINARY Thermometers - food handlers - cold DIRECTOR CULINARY 12/1/15 boxes Establish emergency medical DIRECTOR F&B 12/1/15 procedures Order medical supplies 12/1/15 Purchase necessary safety DIRECTOR F&B 12/1/15 equipment -wet floor signs - safety goggles, gloves - chains for co2 tanks Merchandising and signage
Determine # of alcohol policy signs GM 11/2/15 needed for each venue Review and order supplies (props) DIRECTOR F&B 11/2/15 Premier concept signs GM 11/2/15 Food and beverage operations review
Meet with key operations staff to GM 10/20/15 discuss their responsibilities and role during transit
216 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN Task Description and Assigned To Due Date Completed Comments Documentation Reference Review routine maintenance DIRECTOR F&B / 11/2/15 programs, including preventative CULINARY maintenance and equipment inspections Review in-house purchasing FINANCE 11/2/15 Review security and access to keys GM 10/9/15 - set up key control system with instructions to manager on duty - note master keys and set up controls - note security of desks Portable kiosk program
Determine product needs GM/ACC 10/11/15 Vending equipment placement and GM/ACC 11/8/15 movement Place orders WHSE 12/2/15 Develop vendor folders for current FINANCE 12/2/15 vendors and ensure w9 is completed SALES AND MARKETING Task Description and Assigned To Due Date Completed Comments Documentation Reference Sales department
Obtain quotes/estimate of scheduled GM/DIRECTOR OF 11/1/15 events SALES Establish billing procedures in-house FINANCE 11/2/15 sales Review format for sales file with FINANCE 11/2/15 finance department and building sales director Review event/sales schedules for all GM/DIRECTOR OF 11/2/15 future bookings SALES Implement sales manager checklist DIRECTOR OF SALES 11/2/15 Review ordering process DIRECTOR OF SALES 11/2/15 Implement insurance certificate FINANCE 11/2/15 checklist for events Initiate improved documentation GM/DIRECTOR OF 11/2/15 system for all events SALES Establish mechanism to follow-up on FINANCE 12/1/15 return of executed contracts advance deposit information to finance Establish pre-event planning meeting GM/DIRECTOR OF 11/2/15 among Premier event staff SALES Install department calendar with GM/DIRECTOR OF 11/2/15 dates for: event dates, deposit SALES requirements, cancellations and new bookings Client contact for upcoming events GM/DIRECTOR OF 11/2/15 first 60 days, second 60 days, all SALES other clients
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 217 Task Description and Assigned To Due Date Completed Documentation Reference Notification to clients of changes/ GM/DIRECTOR OF 11/2/15 new contact info SALES Develop “donating food” policy GM/DIRECTOR OF 11/2/15 SALES Marketing
Press release announcement CORPORATE AND 10/25/15 GREEK THEATRE Develop client comment card/online GM/MARKETING 11/2/15 survey Set up luncheon for administrators GM 1/5/16 Set up meeting with facility GM 11/17/15 marketing director, suite sales and food and beverage director to initiate event promotion programs
T MINUS 2 WEEKS Task Description and Assigned To Due Date Completed Comments Documentation Reference Pre - Opening Week
Prepare pre-opening week schedule GM Reconfirm hotel rooms OFFICE ASST. Outline job assignments GM Opening Week
Support staff and management DEPT DIRECTORS opening packets Outline job assignments DEPT DIRECTORS
218 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
IMPROVING AND DRIVING REVENUES
One of the reasons Premier enjoys such long-term relationships with our many clients is our ability to improve and drive revenues. One of the ways we do this is by constantly seeking new revenue opportunities. It is a hallmark of our operating style which we have utilized with all or our accounts from the very beginning. We engage a creative on-site staff who are always looking for opportunities to grow revenues. Where others might see empty space, Premier professionals see revenue producers and client and customer pleasers. The examples depicted here, were created in previously empty spaces, are most appropriate. These examples were instituted 10 years ago and have been providing returns ever since. They are indicative of the kind of initiative and forethought we undertake on behalf of all of our accounts.
The examples shown right represent empty spaces at both the Long Beach and Moscone Conventions Centers which were developed into retail spaces and which together generated more than $1 Million dollars in 2014.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 219 HIGH-VOLUME SUCCESS
Responsibility of the Greek Theatre from both THE BELOW CHART REPRESENTS EXAMPLES the customer and financial perspective we do not take lightly. Our on-site management team and WITHIN OUR PORTFOLIO OF SUCCESSFUL corporate support teams are committed to your MANAGEMENT OF HIGH-VOLUME OUTLETS success. Below is a snapshot of major businesses that demonstrate industry-leading practices.
Experience at Similar Operations to the Anaheim Convention Center
Facility A* Facility B Facility C Facility D Facility E Site/Account
Fixed & Mobile Concessions 32 32 7 16 6
Food Courts 32 32 N/A 16 N/A
Special Function Bar Service 32 32 7 16 6
Meeting/Specialty Dining Facilities 32 32 7 16 6
Catering and Banquet Facilities Years of Experience Experience of Years 32 32 7 16 6
Retail and Merchandise Sales 32 32 7 16 6 *To honor client confidentiality, we respectively cannot detail gross receipts but can attest annual revenue does exceed $25,000,000 which exceeds Anaheim Convention Center’s current revenue demonstrating our expertise and ability to provide requested services
220 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
PREMIER FOOD SAFETY
PREMIER’S INTERNAL EVALUATION PREMIER BEVERAGE SAFETY AND SAFETY PROGRAM This program was written and implemented by Premier Food Safety is the program we’ve developed to Senior Executive Management and BARS, Inc. ensure we’ve reached above and beyond what each state BARS has been retained by Premier for their expert knowledge of alcohol compliance in all and local health department provides in their mandated locations. Premier accounts participate with secret inspections, and that allows us to receive a higher level of shopper and compliance officers accounting for service standards, alcohol training, compliance HACCP and alcohol beverage compliance in each and every and overall guest safety. The results and on-site Premier business. training are reported to the Managing Director of Premier, Regional Management, and local management after each visit to our secure website. Actionable items are immediately PREMIER FOOD SAFETY PROGRAM addressed and less immediate items are scheduled for additional training or coaching. Each Premier Premier’s Safe Food program was written and on-site manager is expected to be TIPS trained in implemented by Senior Premier Executive addition to completing any required local local or Management, Culinary Teams, and Everclean state training. Through the Premier Food Safety Services, a nationally recognized food safety Program we continue to increase our awareness audit firm retained by Premier for their expert with continual reinforcement and our culture of and current knowledge of HACCP, sanitation, and Premier Food Safety for our guests. overall food safety. For each of our client facilities, this third-party safety expert performs random audits throughout the year to ensure that policies SANITATION AND SAFETY are being followed. The audit results and on- “Inspect what you expect” is an age-old mantra of site training are then reported to the Managing a disciplined, regimented philosophy which cannot Director of Premier, Regional Management, be improved upon when it comes to complete and Local Management. Actionable items are facility sanitation and safety. Premier Food Safety immediately addressed and less immediate items is a company-wide incentive which we created with are scheduled for additional training. Each Premier venues like yours in mind. Built on a platform of on-site manager is expected to be ServSafe consistency, mandated, non-negotiable sanitation Certified in addition to meeting any local or state principles are routinely checked internally and requirements. Through the Premier Food Safety externally. Premier’s program is one which guests program, we continue to increase our awareness and facility owners may rely and the facility owner with continual reinforcement of our culture of may rely on to keep a safe and clean environment. Premier Food Safety for our guests.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 221 INSTITUTION OF SAFETY/EMERGENCY with managing facilities of all sizes. It is through MANAGEMENT PROGRAMS this committee where representatives facilitate annual fire and earthquake drills, constantly Premier understands the importance of focusing on areas to improve. maintaining a safe and healthy workplace as well as the responsibility as stewards for the facilities In the ongoing effort to limit workplace injuries, we oversee. For this reason, each facility instills Premier has created company-wide online a Safety Committee whose sole purpose is to training modules that provide the safety ensure that all measures are taken to both limit procedures specific to each individual’s day-to- workplace injuries as well as maintain emergency day job function (e.g., Proper lifting techniques preparedness. The Safety Committee is comprised for warehouse personnel). With the use of our of representatives from each department whose Succession Management Website, Premier has responsibility is to disseminate safety information the ability to monitor and track the completions both to and from their team members. This of these safety trainings in order to ensure committee is an integral part of staying in compliance across all levels of team members. compliance and arranging all state and federally mandated certifications concerning areas involved
PREMIER FOOD SAFETY DOCUMENTATION
Total Points Possible: SAVOR SAFE Concession Audit Points Passed: Location: Score: Outlet: SAVOR SAFE QAFFA Food Safety and Training Programs Evaluator: PIC: Certified: Yes No Date/Time: Location: Total Points Possible: Points Passed: Performance Standards Are Being Met Yes No Performance Standards Are Being Met Yes No Outlet: Score: Section 1 - FOOD SUPPLY RECEIVING AND Section 6 - HYGIENE OF STAFF (8 Points) Evaluator: PIC: Date/Time STORAGE (2 Points) A. Handwashing facility / setup / available. 1 Performance Standards Are Being Met Yes No Performance Standards Are Being Met A. Dry storage area clean and neat. 3-305 1 B. Soap, towel available / in dispenser. 1 Section 1 - FOOD SUPPLY RECEIVING AND Section 5 - HYGIENE OF STAFF (10 Points) B. Product off floor / protected / dated / labeled. 1 C. Sink not blocked / accessible. 1 STORAGE (16 Points) A. Appropriate handwashing facilities available, with D. Staff observed washing hands and using disposable A. Approved Source. 3-201.11 2 appropriate signs posted. 2-301, 5-203, 6-301 2 Section 2 - COLD FOOD STORAGE (4 Points) gloves correctly. 2 B. Inspected/PHF temp/tags available. 3-202, 203 2 1 A. Protected from contamination. Covered, labeled, dated E. No eating or open beverages in workstation. 2 C. Dry storage area clean and neat. 3-305 B. Food handlers observed washing hands during work D. Dock/receiving to waste management clean. 1 hours. Plastic gloves used correctly. 2-301, 3-304 3 in appropriate containers. 3-302, 4-501 2 F. Hair restraints / garments clean / good hygiene E. All items covered, labeled, dated, rotated. 3-302, 305 2 C. No eating/drinking in work station. 2-401 2 B. Thermometer visible: Freezer at 0°F or below practiced. 1 F. Stored above the floor, protected from contamination. 1 D. Locker/restroom clean. Personal items properly stored. 1 Refrigerator 32°-41°F 4-204 1 Section 7 - SANITATION AND SAFETY (10 Points) G. Ambient temp below 70°F: °F 3-305 1 E. Attire: hair restrained/garments reasonably clean. C. Temperature logs complete. 1 A. Premises neat / clean - all floors, walls, etc. 6-201, 6-501 1 H. No evidence of vermin. Traps dated. 6-501 3 Good personal hygiene practiced. 2-302-304, 2-402 2 B. Cleaning schedules posted and followed. 1 I. Toxic items properly identified/stored separately. 7-201 2 Section 6 - BEVERAGE/WAIT STATIONS (3 Points) J. MSDS available/used. Training provided. 7-204 1 A. Organized, clean. 6-501 / Side work done. 1 Section 3 - FOOD PREPARATION (3 Points) C. Water / bulk ice protected / drains clean. 2 Section 2 - COLD FOOD STORAGE (9 Points) B. Clean and sanitize service utensils. 4-602, 701, 702 1 1 1 A. Preparation procedures are appropriate. 3-305, 501 D. Back flow prevention / RPZ valve / air gaps. 5-202, 203 A. Protected from contamination. Covered, labeled, dated C. Beverage/Ice dispenser; BIB clean, CO2 secure. 4-204 1 B. Thermometer - calibrated / used. 3-401, 501, 4-302 1 E. No evidence of vermin. 1 in appropriate containers, off the floor. 3-302, 4-501 3 Section 7 - WAREWASHING (10 Points) C. "In-use" utensils stored properly. 1 F. MSDS available / training provided. 1 B. Refrigeration - Reach-in/Walk-in/Remote A. Dishmachine warewashing temperatures. 4-501 G. Chemicals properly labeled and stored. 1 Thermometer visible: Freezer at 0°F or below 2 1. Wash °F 2. Rinse °F 3. Sanitize °F/____ppm 3 Refrigerator 32-41°F 4-204 B. Wiping cloths clean and sanitized. 3-304, 4-801 Section 4 - FOOD TEMPERATURES (10 Points) H. FireGUIDANCE Extinguisher / Service Date: DOCUMENT 1 C. Temperature log completed. 2 Sanitizer ppm. Temp. H2O ° 4-501 2 Food (10 Points) Process Temp Yes No I. Health license posted, if applicable. 1 8-304 D. Foods rotated, utilized or discarded. 2 C. Therm, gauges, test kits for sanitizer. 1 FOR SAVOR Safe STANDARD QAFFA 3-501 4-302, 502 D. Pre-flushed/scraped/soaked. Dishmachine clean. 4-501 1 SectionFOOD 8 - CLEANING SAFETY / SANITIZING AUDITS Section 3 - FOOD PREPARATION (16 Points) E. Pot wash, rinse water clean, proper temps. 4-501 PROCEDURES (9 Points) A. Preparation procedures are appropriate. 3-305, 501 3 1. Wash °F 2. Rinse °F 3. Sanitize °F/____ppm 3 B. PHF's are properly thawed, and cooled. 3-501 3 Section 8 - FOOD SAFETY (10 Points) A. Sanitizer buckets available. 1 C. Therm calibrated/used. 3-401, 501, 4-302 2 A. Health license posted 8-304 Acceptable/scores 1 B. Sanitizer: ppm 1 D. Foods cooked to required temperatures. 3-401 2 B. Person In Charge Certified. 2-102 1 C. Test strips available. 1 Section 5 - FOOD & BEVERAGE DISPLAY / SERVICE KEY: (4 Points) * = CRITICAL VIOLATION E. Fruit and vegetables cleaned thoroughly. 3-302 2 C. Premises neat/clean-all floors, walls, etc. 6-201, 6-501 1 A. Food display is protected / properly enclosed. 1 D. Wipe cloths kept in sanitizer solution between uses. 1 F. All food contact surfaces clean/sanitized/protected 2 D. Cleaning schedules are available and followed. 1 G. MAP: Production/use-by dates available. 2 E. Water, ice supply/machine protected. 3-302, 4-204 1 B. Utensils used to handle food when necessary. Section1 1 – FOODE. SUPPLYManual Warewashing: RECEIVING AND STORAGE (16 Points) 11 (A-C), 3-304.12, (1pt.) Section 4 - FOOD DISPLAY/ SERVICE TRANSPORT/ F. Drains clean. 3-302, 4-204 1 C. Beverage / ice dispenser or compartment clean. 1 Wash °F Rinse °F Sanitizer °F ___ ppm 3 • Item stored on the floor, not 6” off the floor. AND HOLDING (6 Points) G. Back flow prevention/RPZ valve/air gaps 5-202, 203 2 D. BIBs rotated and line clean / CO2 tank(s) secure. 1 F. Food service equipment clean / sanitized. 1 A. Foodservice• Food equipment stored clean/sanitized/protected in or on milk crate. Empty4-601, 602 milk2 crate usedH. to Firestore extinguisher food off / Service date: 1 A. Approved Source:G. Food Ch. contact 3-201.11 surfaces (2pts.) clean * / sanitized. 1 B. Food displaythe protected floor. against contamination. 3-306, 4-302 2 I. Health Cards: Using the same cutting board for raw PHF and RTE food, including • Food not obtained from sources that comply with Law. C. Utensil •used Improper to handle foodutensils when (bowls, necessary. cups, 3-304 etc.) used in2 bulk food bin,J. Menu or handled, Advisory 3-602, 603 o 1 produce. Critical Issues • FoodOther prepared Issues in a private home used or offered for human consumption utensils not properly stored in bulk food bin that allowsLevel cross of Business: Busy Average Slow (Announced/Unannounced) in a Food Establishment. Section 9 - Foodcontamination Temperatures of (hand) product. o Not washing and sanitizing the cutting boards after preparing raw Food • (10Rims points) and inside surfacesProcess of bulkTemp food bins Yessoiled. No Food (10 points) Process Temp PHF.Yes
B. Inspected/PHF temp/tags available: Ch. 3-202.11(A), 3-202.15, 3-202.18, 3-203.12 • Food stored in prohibited areas; locker rooms, toilet room, under stairwell, • Cutting boards stacked together, which will not allow proper air-drying
(2pts.) in electrical or boiler rooms/closets, etc. • Cutting boards not properly cleaned after use. • Cutting boards in poor condition (deeply grooved and stained), moldy, etc. • Product received not inspected for temperature, package condition, • Bags/containers of product opened and not transferred to container with • If using color-coded boards they must be used properly. checked against invoice for specifications. Temperature not recorded on tight fitting lid or tightly resealed.
invoice. Recommendations• Light / Issuesshield Requiringmissing or Additional damaged Follow-up: in storage room. Priority / Critical Issues • Product not stored properly upon delivery. G. MAP (Modified Atmosphere Packaging): Production/use-by dates available. Ch. 3- • Shellfish tags not inspected / retained for 90 days. G. Ambient temp. below 70°F. (1pts.) 501.17, (2pts.) • Unacceptable product not tagged and/or segregated from acceptable • MAP product not dated as to expiration date, use-by date, or receiving product (i.e. Dented cans, damaged cases). • Ambient air temperature above 70°F. date. • No thermometer to monitor room temperature. • Frozen/thawed MAP products not re-dated to indicate extended shelf life. C. Dry storage area neat and clean. Ch. 3-305.11 (A-C), (1pt.) • Dry storage area littered• In coldwith running food particles/debris. water method, water of PHF withH. Nohigher evidence cooking of vermin. Traps dated. Ch. 6-501.111 (A-D), 6-202.15 (A-E), 6- SECTION 4 – FOOD DISPLAY/ SERVICE TRANSPORT/ AND HOLDING (6 Phone: (800)584-1260 or (818)874-9626 Points) ©CNS/RQA,Inc. Sept 2010 E-MAIL:• [email protected] area not neatlytemperature organized. allowed*Ref: to contaminate2005 Food Code PHF of lower202.13 cooking (A-B), temperature. 7-206.12, 7-206.13 (A-B), (3pts.) * www.foodsafe.com Phone: (800) 584-1206 • Storage too close to• ceilingSplash (within from thawing 18 inches process of sprinkler contaminating heads). surrounding RTE• Found food orevidence of vermin, including rodent, roach, flies (gnats, fruit ©CNS/RQA, Inc. Sept 2010 or (818) 874-9626 *Ref: 2005A. FoodserviceFood Code equipment clean/sanitized/protected. Ch. 4-601.11 (A-C), 4-602.11 (A- food contact surfaces. flies), birds, etc. Evidence includes droppings (rodent, roach), dead E), 4-903.11 (A3), 3-304.12 (C,D,F), 4-904.11(B), 4-501.11 (A-B), 6-201.17, (2pts.) D. Dock/receiving to waste management• Food clean.thawed Ch. in a5-501.113, ware wash & sink. 5-501.115, Sink not (1pt.) sanitized prior to verminand after (rodent, roach), tracks (rodent), destroyed products or walls • Any foodservice equipment that indicates lack of regular cleaning, such • Dock area not clean. each use. (rodent), or presence of such pests. as build up of old food debris, grease, or dust. Foodservice equipment • Trash storage area• not Food clean. prepared Trashcan/dumpster in advance, cooled in poor in condition, a manner that will not• meetTraps the with time remains of dead vermin, or outdated traps. includes can opener, slicer, or mixer housings, chafing dish, warming unit, leaking, or not covered.limit, such as cooling a large quantity, in a deep pan. • Traps not dated. reach-in hoods, etc. E. Items covered, labeled, dated, rotated, (not expired). Ch. 3-501.17, (2pts.) • Openings on walls (and/or coverings) or doors that allow vermin entrance. • Daily temperature log not available or maintained up-to-date.• Any Daily foodservice equipment left on the floor. • OpenedC. items Thermometer not stored calibrated/used.in container with Ch. tight 4-302.12 fitting lid, (A-B), labeled 4-502.11 as to (B), (2pts.)• Doors/windows * not properly screened/protected (fly fan), air gaps. temperature log indicates dry-lab (completed in advance).• Rims of glasses and/or pitchers inverted onto soiled surfaces. content, and dated.• Thermometer not available during shift. • Insect control devices, design and location inside food preparation areas. • Items not dated to• verify Thermometer F.I.F.O. rotation. not calibrated. • Freezing requirements for fish that will be sold raw, raw-marinated,• Food transport equipment not regularly cleaned, including carts, mobile • Rodent bait stations not covered and securedpartially in food establishment.cooked, or marinated partially cooked. Must maintainhot boxes, records etc. for • Product dated but •not Thermometerstored according not toused F.I.F.O. correctly rotation. – evidence of insufficient• trainingTracking as to powder used. 90 days (except for tuna, see Ch. 3-402 B). Fish product• notRefrigerator frozen at - gaskets in poor condition (impacting hot/cold holding • Observed outdated/spoiledproper products. use of thermometer i.e. technique of monitoring or handling. 4°F for seven days or -31°F for 15 hours. temperatures), moldy, soiled. • Thermometer used without sanitizing. I. Toxic items properly identified/stored separately. Ch. 7-201.11, 7-202.11, 7-202.12 • Refrigerator fans, fan guards, and ceiling dusty. F. Stored above the floor, protected from contamination. Ch 3-305.11, 3-305.12, 3-301.(A-C), 7-203.11, (2pts.) * D. Foods rotated, utilized or discarded. Ch. 3-101.11, 3-501.16 (B), 3-501.17,• Curtains (2pts.) for the walk-in unit are soiled, moldy, or in poor condition. www.foodsafe.com D. Foods cooked to proper1 temperatures. Reheating of cookedVersion foods. 5 Ch.• 3-401.11Chemicals (A- not labeled as to content, or labeled incorrectly. • Product with expired dates. • Lexan containers are cracked. ©CNS/RQA, Inc. Revised 1/07 D), 3-403.11 (A-E), (2pts.) * Phone: (800) 584-1206 • Chemicals stored on or near food or food supplies; chemicals include or (818) 874-9626 • Product that has spoiled. • PHF not cooked or reheated to required internal temperature beforespray bottles with cleaning supplies, with or without identification; sterno; • Food or foodservice equipment stored on or in milk crates. • Product held for more than 2-3 days @ 41-45°F (per local health code) J. MSDS available/used. Training documentation provided. Ch. 7-204, (1pt.) removing from heat source. oven cleaner canister, chemicals stored on upper shelves over food and not properly labeled. • MSDS not available or accessible. • PHF is reheated on steamtable or in the hot box. preparation or storage areas, etc. B. Food display protected against contamination. Ch. 3-305.11 (A-C), 3-305.12 (A-C), • Products (soup, sauce) with accurate cooling temperature3-305.14, 3-306.11,records held (2pts.) • MSDS manual does not contain information for chemicals in use, or • Chemicals transferred to improper container (food-use container) or to more than 7 days at or less than 41°F. RTE product held longer than 7 contain information for chemicals no longer in use. E. Fruit and vegetables cleaned thoroughly. Ch. 3-302.15 (A-B), (2pts.) * container for other chemical. • Food displayed in a manner that allows cross contamination, such as raw days at or less than 41°F. foods displayed next to cooked and RTE foods.• Staff unaware of such manual or its purpose. • Fruit and vegetables not washed before preparation. Produce• Chemicalsin original not necessary to operation of the facility such as the presence • Product not used according to F.I.F.O. (newest product• opened Food with in serving older line not protected by a sneeze guard, or covered in some boxes may appear clean, but they are not clean. of gasoline inside the dry storage area. product available). other manner. • Not removing produce items from baskets/shipping containers• Chemicals prior to not approved for use in facility such as residential insect spray. Section 2 – COLD FOOD STORAGE (9 Points) washing. www.foodsafe.com 2Section 3 – FOOD PREPARATIONVersion (16 Points) 5 C. Utensil used to handle food when necessary. Ch. 3-304.15, (2pts.) • Placing clean produce in a soiled case. A. Protected from contamination. Covered, labeled, dated, in appropriate containers, off ©CNS/RQA, Inc. Revised 1/07 Phone: (800) 584-1206 • Staff handling RTE food with bare hands. or (818) 874-9626 of the floor. Ch. 3-302.11 (A-B), 3-305.11, 3-305.17 (A-F), 4-201.11, 4-202.11 (A- F. All food contact surfaces clean and sanitized, cutting boards used and stored correctly, A. Preparation procedures are appropriate. Ch. 3-202.12, 3-302.11 (A-B), 3-305.11 (A- C), 3-501.15 (A-B), 4-501.16 (A-B), 3-301.11, 5-205.11 (A-C), (3pts.) * B), (3pts.) * scrubbed, and sanitized. Ch. 4-701.10, 4-702.11, 4-101.11, Ch. 4-602.11 (A-E), 7- • Food stored on the floor. 204.11, (2pts.) Preparation procedures that allow possible cross contaminationwww.foodsafe.com or extended 6 Version 5 exposure to temperature danger zone, including the following©CNS/RQA, Inc. Revised 1/07 • Food notPhone: covered, (800) 584 labeled-1206 as to content, or dated. Food contact surfaces include cutting boards, knives, counter tops, and equipment or (818) 874-9626 • Raw PHF prepared in same area or too close to RTE or other PHF. • Food stored in a manner that allows possible cross contamination, such as: surfaces that come in contact with food such as slicer or can opener blades. • Food contact surfaces not approved for use (material soft or absorbent, • Using same utensils, equipment or containers to prepare RTE food after PHF, or different PHF, without proper cleaning and sanitizing. o Raw PHF stored above RTE food, which includes uncooked commercial containers re-used, non-food or non-NSF approved container produce. • Excessive amount of PHF taken out to prep at room temperature with used for storage). Cooked PHF stored above non-PHF items. temperature exceeding 50°F. o • These surfaces not washed and sanitized prior to use or after Cooked PHF stored above RTE food that will not require further • PHF left at room temperature unattended. o contamination, including after preparation of PHF. heating before serving. • These surfaces not washed prior to applying the sanitizer. • Produce washed near thawing PHF that allows contamination. o Raw PHF with higher cooking temperature stored above raw • Boxes stored or placed on top of food contact surfaces (work counters and • Washing or preparing food in a hand sink or food left in a hand sink. PHF with lower cooking temperature (i.e. Chicken above beef). cutting boards). • Allowing food to come in contact with the floor during preparation, or o Food other than milk or dairy products stored in or on milk • Continued use of a utensil that has fallen to the floor. leaving food container on the floor. crates. • Placing food container on trashcan. • Cutting boards used in a manner that allows cross contamination, such as: o Foods stored in containers (secondary use) that were used for • Using food that has fallen onto the floor. another item (i.e. Using containers originally holding bulk liquid • Improper use of an ingredient or additive, such as using ice in a drink that eggs for other products). www.foodsafe.com 5 Version 5 was cooling other food items or their container. • Bare light bulbs inside refrigeration unit. ©CNS/RQA, Inc. Revised 1/07 Phone: (800) 584-1206 or (818) 874-9626 • Cracked overhead light shields or moisture/mold inside light shield inside B. PHF’s are properly thawed, and cooled. Ch. 3-501.13 (A-D), (3pts.) * refrigeration unit. • PHF thawed at room temperature. • Exposed copper pipes over food storage. • PHF thawed in standing water. • PHF thawed in cold (<70°F) running water exceeding 2 hours. B. Refrigeration – Reach-in/Walk-in/Remote. Thermometer visible: Freezer at 0°F or • PHF thawed in microwave not cooked immediately after thawing. below, refrigerator at 32-41°F (32-45°F per local code). Ch. 3-501.16 (A-B), 4- 204.112 (A-E), (2pts.) * www.foodsafe.com 4 Version 5 • Any refrigeration unit, including reach-in units, roll-in units, under- ©CNS/RQA, Inc. Revised 1/07 Phone: (800) 584-1206 counter reach-in or drawer units, walk-in units, or any units utilized by or (818) 874-9626 outlet, unable to maintain the required temperature. • Thermometer not available. • Thermometer not accurate. • Freezer or refrigerator unable to maintain adequate temperature.
C. Temperature log completed. Ch. 3-402.12 (A-B), (2pts.)
www.foodsafe.com 3 Version 5 ©CNS/RQA, Inc. Revised 1/07 Phone: (800) 584-1206 or (818) 874-9626
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COMMITMENT TO INCLUSION AND NONDISCRIMINATION
LOCAL CERTIFIED MINORITY AND and disabled individual firms is not simply about WOMEN AND VETERAN-OWNED extending economic opportunity to a few, but about building a foundation to achieve social BUSINESSES equity and economic self-sufficiency for all. Premier is firmly committed to promoting and advancing the meaningful participation To give meaning to its policy of promoting the full of minority-owned business enterprises, participation of MBE/WBEs, Premier commits itself women-owned business enterprises, disabled to a wide array of post-contract award efforts — individuals, and veterans enterprises. Premier from extensive and aggressive outreach efforts has demonstrated a history of embracing to the elimination of gratuitous economic barriers minorities and women in its business activities (e.g., bonding requirements where appropriate) as joint-venture partners, managers, employees, that hinder opportunities for minority, women, and subcontractors, and vendors. Premier, through disabled individuals. Premier is keenly aware that its strong local and corporate commitment, MBE/WBEs and disabled individuals not only have maintains contacts with appropriate governmental to confront problems related to race and gender, and nongovernmental entities to find qualified but need to address economic obstacles that minority, women, and veteran subcontractors, stand in the way of all small businesses. Premier vendors, and employees. Premier has a written is confident that its substantial efforts, which non-discrimination policy advising all that equal are calculated to deal with all issues facing MBE/ employment opportunity is a basic company WBEs and disabled individuals, will help minority policy. and women businesses and disabled individuals attain their full measure of entrepreneurial self- Premier recognizes that government entities, sufficiency and economic self-reliance. including cities, universities, and private companies like Premier, bear a special and • Premier’s Moscone facility utilizes MBE/WBE/ continuing responsibility to make serious efforts Veteran certified vendors to help Minority Business Enterprises/Women • Premier conforms to all Americans With Business Enterprises (MBE/WBEs) enter the Disability Act (ADA) requirements economic mainstream. Premier also recognizes that the meaningful inclusion of minority, women,
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 223 PREMIER’S K’NEKT TRAINING
PHILOSOPHY METHODOLOGY Premier believes in developing employees. We Making training engaging and relevant to the adult provide tools that help employees to be better learner is critical in order for it to be effective. in their work lives and their personal lives. We Premier takes this theory one step further. Not understand that for training to be valuable it only are all of the messages and skills pertinent must be relevant. Our programs focus on life skills for the success of the employees at their jobs, and, by so doing, give people a reason to engage. but many of the lessons taught are also relevant We believe that by understanding the purpose to personal interactions. Employees engage and in our work and focusing on the “how” of how incorporate concepts when they see value. By we deliver service, the outcome is improved for showing value beyond the workplace, employees all. This philosophy underscores the format and embrace and take ownership of the training. Each materials in all of our programs. Creating a great program includes the following: guest, customer, and employee experience takes creativity and must be multi dimensional. We all • Professionally delivered training utilizing win when we feel good about the job we are doing industry experts and how we are doing it. • A blend of media that is current and engaging The name k’nekt exemplifies the belief that “we • Messages and skills that are directly applicable are all in this together.” All of our behaviors to work and often personal lives impact each other. Our industry is people-centric. • Versatile skills that allow the learner to We design programs exclusively for our unique internalize and personalize for a more genuine requirements. We understand the importance of application and delivery hospitality and quality of service, of increasing sales and driving revenues, of always looking to • Current topics that address the fast-paced exceed customer expectations. digital world in which we operate • Customized programs that significantly improve results
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TRAINING FOR THE FOOD AND BEVERAGE TEAM OF THE GREEK THEATRE
Nowhere does the opportunity for the Senior Leadership – 1-Hour Program demonstration of hospitality and graciousness appear more clearly than in food service. And • Will be briefed on the techniques and tools of nowhere do the long-held tenets of k’nekt resonate the customer service program. The goal is to more soundly. Because in k’nekt we are focused gain the endorsement and support of senior on employee development as well as guest leadership for the customer service initiative. satisfaction. This, in turn, cultivates a staff that nurtures the guest experience. Line Management – 3-Hour Training All k’nekt trainers are Emily Post certified. They • We will explain the tools and key customer deliver the trainings with the qualities of civility, service concepts that all employees will be hospitality, and professionalism we demand. expected to demonstrate. The core message For Greek Theatre Food and Beverage training we of this training is to align all management with envision a cascading program. Our expectations your leadership goals while recognizing and for excellent service will be clear to every level of rewarding employee behavior. the organization. Employee - 4-Hour Training • Employees will attend an interactive program to explore the skills of customer service. A blend of live facilitation and captivating multimedia is tailored specifically for the facility. Employees engage because they see relevancy of the skills in their personal lives as well as in their business lives. The skills taught are centered around core messages. • The employee training will explain how they contribute to realizing the overall vision for the facility-how a positive guest experience is a positive experience for them. “Getting back what you give out.”
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 225 REWARDS AND RECOGNITION
In addition to training the employees we OTHER TRAINING PROVIDED BY recommend the installation of programs such as PREMIER those that follow: Premier also offers a series of Sales Courses. EMPLOYEE RECOGNITION PROGRAM These classes introduce proven sales techniques and are designed to drive to drive revenues. They Nominations would come from immediate also provide a segment of etiquette designed to supervisors identifying performance and/or polish attendees’ personal presentation skills. behaviors that deserve recognition. Employees’ names and pictures would appear on the Front line leadership training is provided as recognition wall. Employees would receive a are various webinars addressing topics such monetary award. as mystery shopping, social media training for administrative assistants, etc. EMPLOYEE SUGGESTION PROGRAM
This program will include a modernized “suggestion box” where employees can submit ideas for improvement. Employees would submit suggestions for business operation improvement, and a committee would be established to review the suggestions submitted. Any suggestion implemented would receive a cash reward and be recognized in the employee recognition program.
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SUSTAINABILITY
Sustainability has always been an integral part of Premier’s culture. Recognizing our collective CONTENTS social responsibility to be good stewards of natural resources, we work to create high-quality culinary programs while minimizing our environmental >>Premier Earth footprint. >>Sustainable Food and Beverage Our commitment to sustainability will continue to Service Criteria be a guiding principle in everything we do, from purchasing local to rotating menus seasonally, from guest and staff education to innovative >>Sample Guidelines recycling processes. >>Sustainability Approach
>>Additional Sustainability Options
>>Local Food Commitment
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 227 earth
PREMIER EARTH: A COMMITMENT TO THE ENVIRONMENT
SUSTAINABILITY AND RECYCLING PROGRAMS WORKING SUSTAINABILITY
Sustainability is a key attribute of Premier’s The following represent guidelines for making culture and will continue to be a key guiding a food and beverage service as sustainable as principle in everything we do with purchases possible within a venue’s geographic, regulatory, from local vendors, education of guest, and staff, and economic confines. seasonal menu rotation, recycling, and innovation. You will experience through our proposal and in Premier was asked to take part in an EPA speaking with our clients how we have pioneered roundtable on sustainability practices in San practices and established benchmarks other Francisco. The purpose of the round table was companies still aspire to. to gather decision makers of large facility event centers to describe their sustainability practices and identify barriers for improving programs. OUR MISSION Premier’s involvement was to describe our practices, how we implemented the practices Our mission is to be the industry leader in and the municipal support needed. The outcome green initiatives and sustainable programs by of the round table was the Sustainable Food minimizing our carbon footprint through recycling, and Beverage Service Criteria described on the composting, purchasing locally produced product, following pages. utilizing sustainable seafood, and utilizing non- petroleum-based disposable products.
RELATIONSHIPS
Premier enjoys an excellent long-standing relationship with the Aquarium of the Pacific. We understand that the facility has a relationship with the Monterey Bay Aquarium. We believe these to be compatible and will operate in whatever fashion the facility directs.
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SUSTAINABLE FOOD AND BEVERAGE SERVICE CRITERIA
The following represents guidelines for making SUPPORT SUSTAINABLE AND HUMANE FISHING a food and beverage service as sustainable as possible within a venue’s geographic, regulatory, AND FARMING PRACTICES and economic confines. • Select seafood supply in accordance with the Aquarium of the Pacific sustainably fished PREVENT OR DIVERT WASTE, RECYCLE AND seafood list or lists that are approved by them REUSE RESOURCES or comparable. • Supplement menus with locally grown or • Recycle glass, plastic, paper, cardboard, sourced products (i.e. transported from within aluminum, pallets, and other materials where 200 miles), and seasonal, non-GMO organic local, municipal, and facility guidelines allow, produce, including organic and local beers and including printer cartridges and fluorescent wines light bulbs. • Use agricultural products such as grass- • Compost organic waste (food waste and fed and organic beef, cage-free eggs, dairy cooking grease) where local or municipal produced without antibiotics or hormones. regulations and facility guidelines allow. • Provide UTZ Certified coffee, tea, rice and • Use reusable utensils and dishes unless doing other certified fair trade products where so outweighs the environmental footprint possible. of alternatives (e.g., water conservation is sacrificed, etc.). • Reduce packaging waste by replacing individual serving size condiment packages with bulk condiments where possible, and by selecting the largest available containers for dairy products and other supplies.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 229 GREEN THE SUPPLY CHAIN AND PURCHASE EDUCATION AND OUTREACH
ENVIRONMENTALLY PREFERABLE PRODUCTS • Educate clients, contractors, event attendees, • Use compostable service ware and the highest and staff on sustainable practices. available post-consumer content paper • Provide “green meeting” suggestions to event products or Forestry Stewardship Council tree- planners. free products for food service as well as office • Provide green messaging throughout facility product needs. to educate and promote sustainable practices. • Use cleaning products that are third-party • Train staff in all aspects of sustainable certified as environmentally safe and non-toxic practices so they are able to carry out the (i.e., Green Seal certified). practices as well as educate others. • Purchase Energy Star rated equipment for energy conservation. If not available, consult with local utility for energy efficient appliances that meet energy star standards (proper operations and maintenance are important steps in maintaining the energy efficiency of appliances). • Incorporate sustainable practices into contract language.
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PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 231 IDEAS FOR CONSIDERATION
Premier, with its California DNA, is sensitive H O Water Bar (a Premier Earth Program) to to the ongoing water shortage in California. 2 We present here some ideas that we will be The customer of today - and tomorrow - is more implementing or considering for existing Premier conscious than ever to ensure they are doing clients. Concepts such as these may be of interest all they can to make a difference. Premier’s H2O to the Greek Theatre. Water Bar is the economical solution for both the customer and facility for delivering the cleanest, Water Conservation freshest, most forward-thinking food and beverage destination in the industry. Here, guests may At the Long Beach Convention Center, Premier purchase an environmentally friendly hydrating is constructing a “Rain Catch-Barrel Basin.” This bottle of water and know they are making a system will tie into the Convention Center’s storm personal and environmental effect by lowering the drain line by core drilling through the wall and effect plastic bottles have on our environment. connecting to the same. Engineering and Building Through new strategic relationships in filtration, Staff will align and separate the piping into four design, and construction, Premier is able to 55-gallon drums, hence the name, Rain Catch. deliver this one-of-a-kind customer solution in an economical format. A Community Garden A garden is a way to bring the freshest ingredients Comprehensive Web Page to the table. Pending space availability and With the commitment to sustainability established, approval by the Los Angeles Parks Department, it’s important to show details on the program. We we propose creating a garden and marketing our look forward to including the food and beverage on-site farm-to-table commitment to customers. sustainability program within the Greek Theatre We would incorporate the crops into our food, web site. and inform customers of our new program with appropriate supporting signage. When operating a garden it is important to involve the community. Garden and horticultural societies would be excellent organizations to involve. We would do this by offering tours with community groups, schools, and other community associations as well as support the local farmers market.
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ADDITIONAL SUSTAINABILITY OPTIONS
DIVERSION RATE • Reduce - Work with local vendors to reduce packaging when delivered. Almost everything Waste management is very important and must is delivered in cardboard boxes, so a program have a detailed recycle-reduce-reuse program can be developed to use plastic containers to with improvements planned. Premier has many hold products instead of boxes. properties with robust waste management programs to support an increased diversion rate. • Reuse - incorporate more ways to reuse items • Recycle with Green Angels - The Green Angels such as milk crates, bread racks, and custom is a post-consumer recycling program that containers. Electric Activated Chemical sorts garbage into compost, recycling, and Technology landfill in an effort to produce zero waste. ELECTRICAL CHEMICAL ACTIVATION TECHNOLOGY ECA technology a process by which salt, water, and electricity are used to make chemicals on-site. This process produces a detergent and sanitizer that is 99.8% water and Green Seal certified, which means a safer use for employees and guests.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 233
BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN
MARKETING THE GREEK THEATRE
As we look to showcase the food and beverage operations at our facilities, we first listen to those CONTENTS we work with and respond to their feedback. Approaching each of our relationships as true partnerships allows us to develop a marketing >>Introduction plan each year with their interests in mind, as we highlight the many programs, processes, and >>Goals and Tactics systems which define our market advantage. With the same energy and high expectations >>Creative Concepts that we bring to our operations, we carry out our marketing plan with a focus on retaining and >>Marketing, Advertising, and elevating existing business, while also attracting new business. Promotions
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 235 INTRODUCTION
The Greek Theatre has made a great impact on the more opportunities through food and beverage to Los Angeles community, fulfilling founder Griffith expand upon what is currently being offered. J. Griffith’s dream of offering Los Angeles the best entertainment in the world. A robust marketing plan is required to support those efforts, engaging new and existing Though many are excited to experience this customers while regularly reminding them of their historic icon firsthand, the goal of getting them unforgettable experiences at the iconic Greek to come back for more will require a level of Theatre. Premier’s creative plan involves both service, products, and amenities that are equally traditional and non-traditional approaches, but impressive. As your food and beverage provider, centers on the fresh, upscale ambiance that guests Premier Food Services is prepared to deliver that enjoy throughout the facility. We respond to the exceptional level of service and products your desire for more fresh, locally and sustainably customers deserve. sourced items, with diverse offerings that appeal to a variety of audiences. Premier has developed Providing food service based on the same a marketing plan that drives new revenues and principles and philosophy that has made the enhances the customer experience. Greek Theatre the icon it is today – “providing something for everyone” - we feel that there are
PREMIER FOOD SERVICES MARKETING OBJECTIVES 1. We will use our local event planning resources to coordinate community events, providing new and exciting food festivals on dark days/times. 2. We will create inviting environmental spaces and food market areas on the Plaza to enhance the customer experience. 3. Our culinary and catering teams will present a variety of mouth-watering, California-inspired menus, attracting crowds for pre-performance, post-performance, and special events.
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EVENTS We understand the need to elevate the current Premier is committed to utilizing local farmers food and beverage experience and provide ideas and vendors for our food, ensuring our beef is for the plaza, stage, and decks that will increase grass-fed and hormone free; that all chicken is revenue. Premier is in the unique position to draw free range, antibiotic and hormone-free; that upon our existing strong relationships in Southern our pork is antibiotic and hormone-free and only California to help identify events that will engage sustainable fish are utilized. The use of antibiotic- the community and position the iconic Greek free meats and poultry is particularly important. Theatre as a local destination on nonevent days. On the Plaza and on Stage, we propose crafting a program to expand the revenue, and also MENUS developing greater involvement and support of the The changes we are proposing at the Greek local community. To ensure we take full advantage Theatre start with a new approach to menus. of this space, our team will be tasked with selling Our concepts for the facility are focused on the space for events that are open to, and involve, providing sustainable, local food items that are the local community. A Springtime Lunar New Year contemporary and reasonably priced for the party, Summer Beer Garden, Fall Harvest Festival, Greek Theatre attendees. We also want visitors to and shows focused on promoting locally grown experience the diversity that is California and the and produced foods are some examples of the many cultural influences on our food – knowing type of community-focused events we envision in this unique focus will help further our efforts to this space. make the user experience unique to Los Angeles.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 237 MARKETING, ADVERTISING, AND PROMOTIONS
At Premier, we strive for the “Wow” factor – having patrons exclaim that the food was better than they ever expected. To earn this reputation for our facility, we focus on presentation; exceptional quality; fresh, authentic flavors; flexibility; and creative concepts. We treat each facility individually and carefully consider demographics, trends, pricing, integrity, food safety, ethnic and regional choices, marketability, and client service. With that in mind, we develop marketing and advertising strategies aimed at growing the business while ensuring that food and beverage is an integral part of the overall experience.
OUR STRATEGIES AND PLANS INCLUDE:
• Seamlessly partnering with the operating company to expand target markets and utilize shared marketing efforts to showcase the facility, as well as food and beverage services • Implementing promotions, menu development, market analysis/ tracking, branding, sales collateral, surveys and involvement in industry-appropriate organizations • Creating marketing sponsorship packages • Expanding Food and Beverage local partnerships with the facility
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MEDIA Earned media – with attention driven by news articles – and paid media – with attention driven by advertising – are essential elements to a broader marketing and communications strategy. We also work with local television stations to secure spots on newscasts profiling our staff and capabilities through cooking demonstrations. In addition, Premier believes in the power of advertising and targets those efforts to both national trade publications and local media.
• Ads in C Magazine, Los Angeles Magazine, Los Angeles Wave, Time Out Los Angeles • BizBash • Local chamber/bureau directory • Local business journal • The Knot • WeddingWire • Direct mail postcards to local businesses • Online ads through social media pages • Website with direct link to Premier menu, pricing, and packaging
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 239 PROMOTIONAL ACTIVITIES • Promote as private space when available Premier supports our on-site team as they attend »» Reception packages for the private event city events, mixers, and networking meetings, spaces at Greek Theatre exclusive to as well as industry-related programs. Working concert or performance attendees to have in conjunction with the operating company functions prior to or after events we propose to host open houses and conduct »» Corporate outings or functions during promotional events for specific target audiences. dark days with general session in theater We have found that site visits by prospective space and plaza and deck spaces for customers – whether it is a dinner for local receptions and minor exhibit spaces meeting planners or a national promoter, or »» Community events, social market, inviting planning committees for social groups weddings, and fund-raisers utilizing our space - allows them to experience our capabilities first-hand and often leads to new • Create and promote special events business. »» Springtime Lunar New Year party, Summer Beer Garden, Fall Harvest Festival Other promotional events include: »» Fantasy Star Dinner Program – • Showcasing the products and services of our establishing an enthusiast fantasy tour local vendor partners and education coupled with a custom- crafted menu featuring what the stars • Providing gift bags consisting of Greek would have dine on during their iconic Theatre-themed gifts and goodies to event visit producers, meeting planners, or tour groups »» Greek Theatre Yoga and Healthy Cooking • Promoting all-inclusive food and beverage Retreat – partnering with a local Yoga packages association we would combine the spiritual being of Griffith State Park with • Promote private events during concerts/ meditation and healthy cooking to market entertainment events a retreat
• Promote inclusive package pricing and/or special promotions in conjunction with public events to recreational users of the Griffith Park
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CREATING VALUE-ADDED SERVICES • Introduce innovative premium services such • Our Executive Chef is encouraged to support as Advance Ordering Services to enhance the active sales trips for industry events and other guest experience and capture more revenue opportunities to promote the facility and food • Advertise and sell VIP Intermission Lounges and beverage program. - use a private or semi-private area which • We often engage our social media team with patrons can purchase admission at the time chef demonstrations and recipes for others to of ticket purchase. Admission to these VIP share. Lounges would allow patrons to ‘skip the lines’ • Our newsletter targets our customer market of concessions and enter a special room with with chef recipes. light appetizers, complementary wine and comfortable seating at intermission, space permitting. BUSINESS DEVELOPMENT • Client Meeting Schedule – develop a client CULINARY MARKETING PROGRAM meeting schedule of existing and potential customers to introduce the new food service Our local culinary leadership group provides and operations teams. a unique resource for the on-site experts and Premier leadership. Tasked with providing insights • Market other services to existing clients/ on local, regional, national, and international attendees for future business. trends, this group can help to ensure the Greek • Host events with existing clients and future Theatre continually delivers elevated experiences clients, such as an “Open House” or “Chef’s for customers by introducing new perspectives Table,” featuring new menu items to promote and exceptional quality levels of food and service. new food service initiatives. We also empower and promote our chefs in the following ways, which supports the promotion of our food and beverage program and the facility:
McCaw Hall has raised the bar for theatre dining and concessions. Pre-Orders are available for your convenience from Prelude and at all concession stands and bars throughout the lobbies. Now you can enjoy your beverage, snack, dessert, or even entrée service during intermission without having to wait in lines wasting precious intermission minutes. Prior to curtain, visit the service location most convenient to your seats and place your order for intermission. At the start of intermission you will find your order placed in the designated area with a card with your name, placed in alphabetical order for ease of locating your order. Through innovative, premium services, McCaw Hall provides world-class theatre and dining for our patrons.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 241 SOCIAL MARKET DEVELOPMENT Create a destination by elevating and enhancing the culinary experience by expanding the culinary Premier would develop a targeted marketing production capability to provide expanded plan in collaboration with the operating company offerings to patrons specific to the social market, looking to utilize the existing outdoor and underutilized spaces • Internal Table Top Marketing in the VIP areas for outdoor festivals, private events, and outdoor from our evaluations, current provider does receptions. We would develop an aggressive sales not promote future business through a quality, and marketing plan for these new markets and well-placed rotational marketing. potential new businesses, including: • Interactive Marketing Kiosks at other Griffith • Local charity or non-profit fundraising events Park locations a high percentage of guests come to Griffith Park Observatory to view • Corporate social functions the scenic beauty and other attractions of • Associations and trade organizations the location. Premier recommends placing • Community programs an interactive marketing calendar of events so guests may explore learning about future • Holiday parties events. Each kiosk would also have the ability • Unique events, including themed dinners to send an electronic post card with date of the future event. Again, Premier expanding the • Local private events, including weddings experience and booking additional revenues. • Host events with existing clients, season ticket • Destination Weddings – Premier operates holders, and future clients to promote new many world-class destination wedding food service initiatives. locations and markets these locations in major markets with exclusive clientele. With the addition of The Greek Theatre in our portfolio we would expand our marketing to include The Example: Host an event on Stage for the select season ticket Greek Theatre. holders, VIP Box Suite holders, or Greek PASS ticket holders to preview new food service concepts including menu tasting.
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SOCIAL MEDIA Social media is the most cost-effective source LINKEDIN of driving brand awareness. It has the capability of reaching exponential networks of customers, • Create a LinkedIn network with minimal staff required to participate in the for direct sales contacts and electronic conversation. Among the ways Premier prospecting efforts. leverages these advantages are: • Encourage sales staff to connect, and interested customers as well. • Create promotions that allow you to build your • Pages can be used for newsworthy promotions; customer data base for future promotions, topics can be announced; and sales staff can brand awareness, advertising, and updates. prospect from multiple contacts. • Develop the social media presence to be able to reach a large audience and establish the “personality” of the facility. PINTEREST • Create followers and follow others, FACEBOOK including vendors, drawing people to the facility page. • Create a fan base, run promotions • Pin images promoting events at the and contests. facility, showcasing the capabilities • Create Facebook ads for upcoming of locations for various types of events. events to help increase attendance • Target the wedding and social market, given or sell tickets. the popularity of this site with brides and • Add our Facebook profile to business cards, event planner. e-mail signatures, napkins, cups, etc. to help • Has the ability to reach an infinite audience as drive the fan base. images can be re-pinned on others pages. • Create e-mail marketing campaigns focused on Facebook to top-tier customers who use the facilities, giving them a preferred service if YOUTUBE AND FLICKR they “like” Premier at the Greek. • Create YouTube and Flickr accounts • Post status updates to include posting of to house videos and pictures of photos and videos of events keeping people events, customers, and information. interested, while also establishing the brand. • Post regular cooking • Create e-mail marketing campaigns focused demonstrations with the on Facebook to top-tier customers who use Executive Chef. the facilities, giving them a preferred service if they “like” Premier at the Greek
TWITTER • Allow customers to engage in more of a conversation online instead of a monologue. • Cross promote Facebook through Twitter. • Monitor event feeds, allowing for interaction with customers and a chance to respond as well as to build awareness and interaction.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 243 COMMUNITY PARTICIPATION AND DEVELOPMENT For each of the communities we serve, we become a part of that community. We encourage our employees to do the same by participating in community programs and activities both for personal development, as well as the development of the community where they live and work. We support the ProStart program in many of our locations. ProStart is a career-building program from the National Restaurant Association Educational Foundation (NRAEF). It gives high school students a taste for success in the restaurant and foodservice industry by blending both classroom learning and work experience to produce the culinary and management leaders of tomorrow. The program involves more than 54,000 students in more than 1,400 schools across the country. Successful completion of the NRAEF’s ProStart program earns students a certificate that puts them on the road to management in one of America’s largest industries – Hospitality. Many university restaurant/ foodservice programs accept ProStart courses for college credit, they know that ProStart graduates have completed an approved curriculum and met high standards of excellence. Scholarships are also available – each year approximately $1.4M in scholarships and financial aid are awarded by the NRAEF. We can utilize our existing experience and connection to participate in similar programs with the ProStart program in California with the California Restaurant Association.
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VEHICLES FOR FEEDBACK
One of Premier’s core tag lines is, “Let’s talk about decision we make. Below are programs we are using to harness feedback so we can continue hospitality”. Customer feedback is a core value for to find ways to exceed expectations or, on rare Premier. Premier provides various survey vehicles to occasions, turn a concern into an immediate ensure that we are receiving our customer’s perspective positive experience. and responding to it. These survey vehicles also allow us OUR CLIENT SURVEYS to measure how we are doing. At Premier, we have instituted our Post-Event In addition to the culture and standards Premier Evaluation Program. Within 24 hours of the end sets, and the training and leadership Premier of any event, the General Manager sends a Thank provides, we will measure our results to absolutely You card to the client, accompanied by a post- ensure that we are delivering the quality of event evaluation card. The post event evaluation product and level of service which the Greek card asks the client to rate Premier operations on Theatre desires and deserves. performance levels in all areas. Easy-to-answer questions from planning to final execution of the SATISFACTION SURVEYS event are included. The questions are based on a rating system so we can view individual responses What comes with Premier leadership is the critical and spool up the data to get event performance understanding that success is measured in the averages. We also encourage guests to complete eyes of our customers and clients. Their input the open comments section where they can is valuable information in helping us measure explain their specific experiences. The cards are the success of our internal goals. Keeping our then returned in a self-addressed, pre-stamped customers’ needs in focus is, quite simply, in every envelope to our on-site General Manager.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 245 THANK YOU CARD
POST-EVENT EVALUATION CARD
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PREMIER’S ELECTRONIC SURVEY SYSTEM
Through our electronic customer feedback The reporting of the data is comprehensive yet program, our operations are able to intimately easy to understand and usable. Information can understand customer desires and needs by be drilled all the way down to hearing a specific allowing us to capture valuable real-time data recorded message from a surveyed customer, which is used to enhance the customer experience, and as high as an enterprise-level summary view loyalty, and retention. Utilizing leading-edge with benchmarks comparisons. Information has technology to collect and analyze responses from historical trending to show if improvement is multiple consumer feedback streams such as the made and continues to offer up “Areas to Work Premier feedback website, our centralized 1-800 On.” Scoring is measured on a core set of Premier call center, mobile devices, and directly from established criteria so that measurement over time our retail service outlets, we are able to convert is consistent. Best of all, this information is made information into action. The analytics behind the available instantly, so changes based on customer data collection turn this information into concise, information can be made immediately. valuable trends that both prioritize the data and offer areas of improvement. It will even measure By delivering targeted, real-time information to a corrective implementations to see if the changes dedicated management team, corrective action are making a positive impact. is immediate. The reporting tier allows creation of consolidated reports that are immediately Our customer feedback program is managed and available for venue management’s review. This implemented by our talented Premier customer creates an improved scope for catching emerging relation experts. These managers are responsible trends, fleeting fads, and ideas with lower for assisting with the design and implementation success rates, while also allowing for improved of the overall program for each respective accountability within each respective unit, as participating Premier facility. Such a tailor-made unit managers have the ability to review what is program with access to far-reaching qualitative happening in real time. and quantitative industry data allows for creation and testing of targeted surveys that appropriately address essential audiences for particular venues.
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 247 EXAMPLES OF FORMS FOR EVALUATING OUR SERVICES
248 BUSINESS PLAN BUSINESS PLAN AND FRONT PLAZA OPERATIONAL PLAN A.1 ADDITIONAL SERVICES OR AMENITIES
Please refer to our Business Plan, Proposed Operational Plan for Front Plaza Area during the concert season and our Proposed Operational Plan for the Front Plaza Area during the non-concert season for enhanced services and programming including:
• Additional Points of Sale • Restaurant Style menu and service • New food and beverage portables • Self-Serve Grab n Go • Text ordering • Marketing Plan • Non-Concert season event development • Local, sustainable, sheik So. Cal. food vibe
PROPOSAL FOR THE OPERATION AND MAINTENANCE OF THE GREEK THEATRE FOOD AND BEVERAGE CONCESSION 249 300 Conshohocken State Road Ste. 770 West Conshohocken, PA 19428
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