Resolution 86-18702 ,
RESOLUTION NO. 86-18702
A RESOLUTION OF THE CITY COMMISSION OF
THE CITY OF MIAMI BEACH AUTHORIZING THE
MAYOR AND THE CITY CLERK TO EXECUTE A
CONCESSION AGREEMENT BETWEEN THE CITY
OF MIAMI BEACH AND SERVICE AMERICA
CORPORATION FOR OPERATION OF A
CONCESSION AT THE CITY OF MIAMI BEACH
CONVENTION CENTER AND TOPA FOR A
FIFTEEN (15) YEAR PERIOD
WHEREAS, the City Administration , through the
Department of Purchasing and Property Management solicited a
Request for Proposal (RFP 75-85 /02 ) ) for the Operation of a
Concession for a fifteen ( 15 ) year period at the City of Miami
Beach Convention Center and TOPA;
and
WHEREAS, a Proposal was received from Service America
Corporation ;
and
WHEREAS, an appropriate Concession Agreement has been
negotiated, the City Manager has recommended its execution and the
City Attorney has approved it as to form,
NOW, THEREFORE, BE IT DULY RESOLVED BY THE CITY
COMMISSION OF THE CITY OF MIAMI BEACH that the Mayor and the City
Clerk are hereby authorized to execute the Concession Agreement
attached hereto between the City of Miami Beach and Service
America Corporation for Operation of a Concession at the City of
Miami Beach Convention Center and TOPA for a fifteen ( 15 ) year
period commencing on March 1 , 1987 .
PASSED AND ADOPTED THIS 17th day of December , 1986 .
(0"ti
YOR
Attest :
&(-4-•Ni
City Clerk
Approved as to Form:
Legal Department
/ //7/16
PNB/TMP/cps
RESOLUTION NO. 86-18702
A RESOLUTION OF THE CITY COMMISSION OF
THE CITY OF MIAMI BEACH AUTHORIZING THE
MAYOR AND THE CPITY CLERK TO EXECUTE A
CONCESSION AGREEMENT BETWEEN TEE CITY
OF MIAMI BEACH AND SERVICE AMERICA
CORPORATION FOP. OPERATION OF A
CONCESSION AT THE CITY OF MIAMI BEACH
CONVENTION CFNTER AND TOPA FOR A
FIFTEEN (15) YEAR PERIOD
WHEREAS, the City Administration , through the
Department of Purchasing and Property Management solicited a
Request for Proposal (RFP 75-85 /02 ) ) for the Operation of a
Concession fer a fifteen ( 15 ) year period at the City of Miami
Beach Convention Center and TOPA;
L
and
WHEREAS, a Proposal was received from Service America
Corporation ;
and
WHEREAS, an ooropriate Concession Agreement has been
negotiated , the City ?Visna.ger has recommended its execution and the
City Attcrney has approved it as to form,
NOW, THEREFORE, BE IT DULY RESOLVED BY THE CITY
COMMISSION OF THE CITY OF MIAMI BEACH that the Mayor and the City
Clerk are hereby authorized to execute the Concession Agreement
attached hereto between the City of Miami Beach and Service
America Corporation for Operation of a Concession at the City of
Miami Beach Convention Center and TOPA for a fifteen ( 15 ) year
period commencing on March 1 , 1987 .
PASSED AND ADOPTED THIS 17th day of December , 1986.
YOR
Attest :
&/,.4-\/
Gt�.t.c-
City Clerk
Approved as to Form:
Legal Department
•
eto 7/44mg Feat
FLORIDA 3 3 1 3 9
* ��a ONAT(D *i "VACAT/UNL,4ND U. S. A.
4�J
H 26 io
OFFICE OF THE CITY MANAGER CITY HALL
ROB W.PARKINS 1700 CONVENTION CENTER DRIVE
CITY MANAGER TELEPHONE: 673.7010
COMMISSION MEMORANDUM NO. )' .11G .•
DATE: December 4, 1986
TO: Mayor Alex Daof"i4irl-e
Members of a City Co issi•
FROM: Rob W. Pa ins
City Manager i
SUBJECT: CONCESSION AGREEMENT FOR OPERATION OF A CONCESSION AT
THE CITY OF MIAMI BEACH CONVENTION CENTER FOR A FIFTEEN
YEAR PERIOD RFP -75-85/02
HISTORY
On May 22, 1986, the City Administration, through the Department of Purchasing and
Property Management, solicited proposals for operation of a concession at the
Convention Center (REP 75-85/02). At the June 27, 1986 proposal opening, three (3)
proposals were received.
On July 1, 1986, the Tourist and Convention CenterExpansion Authority 9 heard
presentations from proposers. The Authority voted by unanimous vote to present only
Proposal "A" with its general construction support payment to the Convention Center.
Further, the Authority recom mended that the City Corn mission award the concession
contract to Service A merica Corporation.
On July 9, 1986, the City Corn mission, after hearing presentations from the proposers,
voted to consider Proposal "A" only and authorized the Administration to negotiate a
firm concession agreement with Service A merica Corporation.
BACKGROUND
Between August 20, 1986, and November 21, 1986, the City Administration, with
representation from the Tourist and Convention Center Expansion Authority, held
formal negotiations with the Service A merica Corporation and developed a proposed
concession agreement.
SUMMARY OF TERMS
General Construction Support Payment $2,000,000.00
Invest ment in Furniture,Fixtures,& Equipment $2,556,000.00
Rental (Payable Monthly) Minimum Rentals:
Initial Period until Expansion is complete $ 300,000.00 Per Year
After expansion is substantially complete $ 500,000.00 Per Year
Or Percentage of Gross Receipts- Whichever Is The Greater
Percentage Rentals:
Concession Sales 25% of Gross Receipts
Catering Sales
10% of Gross Receipts
Sale of Alcoholic Beverages 25% of Gross Receipts
Cafeteria Sales
10% of Gross Receipts
Tobacco Products
10% of Gross Receipts
ADMINISTRATIVE RECOMMENDATION
That the Com mission authorize the Mayor and City Clerk to execute the concession
agreement with Service America Corporation for the Operation of a Concession at the
City of Miami Beach Convention Center for a Fifteen (15) Year Period.
R WP/W Hsi/EJD/TMP/ses
Ui' AGENDA 1 /
ITEM C -{
DATE 12 -1-181°
AGREEMENT BETWEEN
CITY OF MIAMI BEACH
AND
SERVICE AMERICA CORPORATION
FOR
CONCESSION SERVICES AT
THE
CONVENTION CENTER AND TOPA
DATED THE 17th DAY OF
DECEMBER, 1986
TABLE OF CONTENTS
Page No.
1. Definitions & General Requirements 1
A. Concessionaire 1
B. City 2
C. City Commission 2
D. City Manager 3
E. Convention Center Director 3
F. Bid Documents 3
G. Architect 4
H. Contractor 4
I . Convention Center 4
J. TOPA 4
K. FF&E 4
2. Concession Rights and Limitations 4
A. Exclusive Concession Rights 4
B. Limitation on Exclusive Rights 5
C. Alcoholic Beverages 5
D. Waiver of Exclusivity 5
E. Interior Only 6
F. Catering Functions 6
3 . Term 6
A. Initial Term 6
B. Options to Extend by City 7
4 . Convention Center Expansion 7
A. In General 7
B. Adherence to Project Schedule 7
C. Changes to Plans 7
D. Disruption During Expansion 8
E. Cancellation of Project 8
5 . General Construction Support Payment 9
A. Additional Consideration 9
B. Use of Funds 9
C. Rights to Improvements 9
D. City to Hold Funds in Trust Account 10
6. Investment in FF&E 10
A. Additional Consideration 10
B. Selection, Purchase and Installation
of FF&E 11
C. Cooperation with Contractor 11
D. Ownership 11
E. Letter of Credit 11
F. Reduction of Amount of Letter
of Credit 12
7. Tentative Concession Facilities 13
A. Convention Center Concession
Facilities Provided at
(completion of expansion) 13
B. T.O.P.A. Facililties Provided 14
8 . Equipment Repairs and Maintenance 14
A. Equipment Provided 15
B. Repairs and Maintenance 15
C. Capital Improvements 15
D. Inspection 15
9 . Qualitity of Service 16
10 . Operating Conditions 18
A. Hours of Operation 18
B. Concession Stand Locations 18
C. Temporary Locations 18
D. Office Space 18
E. Utilities 19
F. Vending Machine 19
G. Competition 19
H. Damage 19
I . Security 20
J. Storage 20
11. Cleaning and Maintenance 20
A. Trash, Rubbish and Gargage Removal 20
B. Cleaning and Maintenance 20
12. Concession Employees 22
A. Concessionaire General Manager 22
B. City Right to Approve General
Manager 23
C. Number of Employees/Entry 23
D. Eligibility 24
E. Uniforms and Identification 24
F. Character of Employees 24
G. Training and Supervision 24
H. Transportation of Food, Beverages,
etc. 24
13 . Price and Quality of Merchandise 25
A. Prices and Price Changes 25
B. Price Signs 25
C. Taxes 25
D. Substitutions and Additions 26
E. General 26
F. Quality 26
G. Concessionaire Initial Product List 27
14 . Alcoholic Beverages 27
15 . Observation of Laws 27
A. Conformance to Code 27
B. Non-Discrimination 27
C. Observance of Laws, Rules and
Regulations 28
16 . Permits, Licenses, Taxes
A. Licenses and Permits 28
B. Taxes 28
17 . Bonds and Insurance 28
A. Performance Bond 28
B. Insurance 29
C. Insurance Requirements 29
D. Cross Liability 31
E. Certificate of Insurance 31
F. Out-of-State Resident Agents 31
G. Deductible Policies 31
H. Supervision 31
I . Contracts 32
J. Protection 32
18. Hold Harmless Clause 32
19 . Concession Records and Audits
A. Records and Auditing 33
B. Cash Collection 33
20 . Rental Payments
A. Consideration 34
B. Sum Payable to the City 35
C. Gross Receipts 36
D. Payments 37
E . Reports 37
F. Month Defined 38
21. Hurricane and Emergency Preparations 38
22. Notices 39
•
23. Assignments of Contract 39
A. Assignment of Concession Agreement 39
B . Sub-Contractors 40
C. Relationship of City/Concessionaire 40
D. Public Facilities Authority 41
24 . Defaults 41
A. Default by Concessionaire 41
B . Abandonment 42
C. Quality Defaults 42
25 . Cancellation 42
26 . Administrative Dispute Resolutions 43
27 . City Manager Discretion 43
28 . RFP & Proposal Incorporated by
Reference 43
29 . Closure of the Convention Center
by Force Majeure 44
30 . Miscellaneous Provisions 44
A. Venue 45
B . Landlord ' s (City) Lien 45
C. Summary Eviction Procedure 45
D. Entire Agreement 45
•
AGREEMENT
THIS AGREEMENT made and entered into this 17th day of
_December , 1986 by and between the CITY OF MIAMI BEACH, a
municipal corporation of the State of Florida (hereinafter called
"City" ) and SERVICE AMERICA CORPORATION, a Delaware corporation
duly authorized to do business in Florida, with offices at 88 Gate
House Road, P.O. Box 10203, Stamford, Connecticut 06904
(hereinafter called "Concessionaire") .
WITNESSETH
WHEREAS , the City, as owner of the property commonly known as
the Miami Beach Convention Center , located at 1901 Convention
Center Drive, Miami Beach, Florida, and the Theater of the
Performing Arts ("TOPA") , located at 1700 Washington Avenue, Miami
Beach, Florida;
WHEREAS, the City issued Request for Proposal ("RFP") No. 75-
85/02 , together with amendments thereto, soliciting proposal for a
fifteen year concession agreement at the above facilities; and
WHEREAS, on June 27, 1986 Concessionaire submitted its
proposal in response to RFP No. 75-85/02; and
WHEREAS, the City Commission on July 9, 1986 authorized and
directed the City Manager to negotiate a concession agreement with
Concessionaire.
NOW, THEREFORE, in consideration of the promises and mutual
covenants and conditions herein contained, it is agreed by the
parties hereto as follows:
1. Definitions & General Requirements.
A. Concessionaire. The Concessionaire is Service America
Corporation (hereinafter sometimes referred to "Concessionaire" ) ,
a corporation organized under the laws of the State of Delaware,
which maintains its principal office at 88 Gate House Road, P.O.
Box 10203, Stamford, Connecticut 06904, and which corporation is
additionally duly authorized to do business in the State of
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Florida.
B. City. The City is the City of Miami Beach, (hereinafter
sometimes referred to as "City" ) , a Florida municipal corporation,
having its principal office at 1700 Convention Center Drive, Miami
Beach , Florida 33139 . City, as a governmental entity, is subject
to the availability of funds and the appropriation of funds by its
legislative body in an amount sufficient to allow continuation of
its performance in accordance with the terms and conditions of
this contract.
C. City Commission. The City Commission is the legislative
body of the City. The City Commission shall be the sole
representative of the Owner authorized to do or approve the
following conduct and actions:
1. To approve of any amendments and modifications to
this agreement.
2 . To approve of any assignments or subletting or
transference or sale of this Agreement or any interest therein
pursuant to Section 23 herein.
3 . The City Commission shall be the appellate body,
who, upon the Concessionaire' s or the City Manager ' s written
request, shall on their next available agenda hear appeals from
the administrative decisions of the City Manager made regarding
this contract or the performance of the Concessionaire thereunder ,
or any dispute arising thereunder . All City Commission approvals,
authorizations and waivers shall be expressed by passage of an
appropriate resolution and , if warranted , by the execution of an
appropriate amendment to this Agreement.
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D. City Manager. The City Manager is the Chief Executive
Officer of the City. The City Manager shall attempt to render
administrative decisions reasonably, equitably and promptly to
avoid unreasonable delay in receiving the City' s responses,
comments and decisions relative to the submissions from the
Concessionaire. The City Manager , in his professional discretion,
may consult with the City Commission concerning disputes or
matters under this Agreement, regardless of whether such matters
or disputes are specifically enumerated herein.
E. Convention Center Director. The Convention Center
Director is the City' s principal administrative officer for
purposes of administration, maintenance and operations of the City
of Miami Beach Convention Center . The Convention Center Director
shall also be deemed to be the City Manager ' s duly authorized
designee for the purposes of representing the City in its day to
day transactions with the Concessionaire and for purposes of
reviewing, commenting upon, and determining the acceptability of
documents submitted for City approval by the Concessionaire and
resolving matters and disputes under the contract with the
Concessionaire; provided, however , that the Convention Center
Director , in his professional discretion, may consult with the
City Manager concerning disputes or matters arising under this
Agreement. The Convention Center Director may delegate portions
of his duties to his staff.
F. Bid Documents. Bid Documents are herein defined to mean
the advertisement or invitation to bid, instructions to bidders,
the proposal forms and other sample bidding and contract forms
issued by the City of Miami Beach pursuant to Requests for
Proposal No. 75-85/02 ("RFP") , as amended, and the
Concessionaire' s complete and properly signed proposal in response
thereto submitted in accordance with the Bidding Documents. The
Bid Documents are all deemed as being incorporated by reference
herein and made a part hereof , provided, however, that in the
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event of a conflict between the Bid Documents and this contract,
the priorities set forth in Section 28 of this Agreement shall
govern.
G. Architect. "Architect" shall mean Borrelli, Frankel,
Blitstein and Thompson, Ventulett, Stainback & Associates Inc. ,
the City' s Architects for the expansion of the Convention Center .
H. Contractor . "Contractor" shall mean the general
contractor who is awarded the contract with the City for the
expansion of the Convention Center , and shall also include and
mean any and all subcontractors, sub-subcontractors, materialmen,
suppliers and any other firms or persons, other than the
Architect, who contribute to the prosecution of the work for the
expansion of the Convention Center
I . Convention Center . "Convention Center" shall mean the
interior of the building known as the Miami Beach Convention
Center located at 1901 Convention Center Drive, Miami Beach,
Florida, but shall not include the grounds, sidewalks, roads,
landscaping and other areas exterior of the building.
J. TOPA. "TOPA" shall mean the interior of the building
known as the Miami Beach Theater of the Performing Arts located on
Convention Center Drive, Miami Beach, Florida but shall not
include the grounds sidewalk, roads, landscaping and other areas
exterior of the building.
K. FF&E. "FF&E" shall mean the food service furnishings,
fixtures and equipment set forth in the food service
specifications and design criteria portion of the final plans and
specifications for the Convention Center Expansion prepared by
City' s Architect.
2. Concession Rights and Limitations
A. Exclusive Concession Rights. The Concessionaire shall
have the exclusive right for the term set forth in paragraph 3
below to operate catering, cafeteria, restaurant, bars, refresh-
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ment stands and vending operations selling food, beverages,
(alcoholic and non-alcoholic) and tobacco products, except as
herein otherwise provided. The rights shall also include wardrobe
checking which may from time to time be required. Concessionaire
shall not have any sales rights in the employees' assembly rooms,
or in any adjacent areas outside the confines of the Convention
Center, or TOPA, but the right to sell in these areas is retained
by the City. Failure to provide any services as required by this
Agreement will be considered a breach of contract and the
Concessionaire will be considered in default of said contract,
subject to the procedures set forth in Sections 24 and 25 herein.
B. Limitation on Exclusive Rights. The exclusive rights
granted shall not include the sale on the premises of phonograph
records, cassettes, videos and the like, programs, souvenirs,
librettos, photographs, souvenir books or other printed matter of
like nature and copyrighted novelties. In those cases where it is
so determined by the Director of the Convention Center or one of
the Center ' s tenants to sell such items through the
Concessionaire, the Concessionaire shall be required to do so or
the Director of the Convention Center, in his sole discretion, may
contract directly with the tenants, as the case may be.
C. Alcoholic Beverages. The privilege to sell alcoholic
beverages shall be subject to the provisions of the Beverage Law
as enacted by the legislature of the State of Florida. Final
decision as to which alcoholic beverages may be sold rests with
the Director of the Convention Center, who must give his prior
written approval as to each alcoholic beverage and the price
charged therefor.
D. Waiver of Exclusivity. When requested by lessee of
facilities the Concessionaire shall release exclusive rights for
catering, shall incur no costs and collect up to 15% of gross
receipts (or such other lump sum fee as may otherwise be agreed
upon between the Concessionaire and the Lessee) , and such 15% or
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other lump sum fee shall be considered a part of "gross receipts"
for the purpose of determining rent. During City-sponsored
events, the 15% commission to which Concessionaire may otherwise
be entitled, may be waived by the City Commission pursuant to
formal action.
E. Interior Only. Concession rights at the Convention
Center are limited to interior of facilities. Outdoor activities
surrounding the Convention Center are subject to Convention Center
Director ' s sole discretion, except that Concessionaire shall have
exclusive rights to outdoor exhibit activities that are extensions
of interior exhibit activities of lessees.
F. Catering Functions. Concessionaire covenants and agrees
that it will not, directly or indirectly, provide, supply or serve
food or beverage at the Convention Center or in any room or
facility therein to, or at the insistence of any person, firm or
corporation which is not a lessee of hall space at the Convention
Center, unless such lessee is the City. It is the intent of this
provision that food or beverage shall not be provided at the
Convention Center except in connection with a bona fide
convention, trade show, public show, entertainment event, consumer
show or similar event normally associated with convention
centers, unless the lessee is the City.
All catering contracts between the concessionaire and
Convention Center lessees must be in writing. Copies of said
contracts shall be forwarded to the Director of the Convention
Center for his review.
Unless specific prior approval is obtained in writing from
the Director of the Convention Center, Concessionaire shall handle
his own catering - no subcontracting shall be allowed.
3 . Term
A. Initial Term. The term of this agreement shall be for
fifteen (15) years, commencing on March 1, 1987 and terminating on
the last day of February 2002.
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B . Options to Extend by City. City, in its sole
discretion, may further extend the Agreement term under all the
terms, covenants and conditions contained in this Agreement for up
to two (2) additional and successive five-year (5-year) option
periods. To exercise its option rights hereunder , City must give
the Concessionaire written notice of its intention to extend the
Concessionaire ' s term not less than one hundred eighty (180) days
prior to the end of the Agreement term then in effect.
4 . Convention Center Expansion.
A. In General. Concessionaire is aware that the City is in
the process of expanding the Convention Center. Concessionaire
warrants and represents that it has reviewed the final plans and
specifications including the food service specifications and
design criteria, prepared by the Architects for the expansion and
Concessionaire further agrees to review any and all changes
thereto as they pertain to the delivery of concession services
under this Agreement. Concessionaire hereby agrees that the food
service facilities provided for in the above described final plans
and specifications are adequate and sufficient for Concessionaire
to deliver the food service and catering services required of
Concessionaire under this Agreement. Concessionaire agrees to
coordinate and cooperate with the Architect and the Contractor for
all food service matters as the expansion progresses .
B. Adherence to Project Schedule . Concessionaire
acknowleges that the schedule for expansion set forth in the RFP
is tentative and Concessionaire agrees to abide by the actual
schedule and fulfill all of its obligations under this Agreement,
including purchase and installation of all furnishings fixtures
and equipment (hereinafter "FF&E) in accordance with the actual
construction.
C. Changes to Plans. Any changes to the Architect ' s plans
and specifications which are requested by Concessionaire are
subject to the prior approval of City and to the extent that any
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additional service is chargeable by the Architect and approved by
the City or change order is required by Contractor , and approved
by City, as a result of such requested change, all such cost and
expense to City, together with any other cost, expense, or loss to
the City, related to such requested change, shall be borne solely
by Concessionaire, and shall be in addition to any other financial
obligations of Concessionaire pursuant to this Agreement.
D. Disruption During Expansion. Concessionaire acknowledges
and understands that during the expansion project space will be at
a premium and that the facilities afforded to Concessionaire for
the delivery of its concession services may be minimal . The City
agrees to provide such minimal space to Concessionaire for
delivery of services, including office space and food and
equipment storage areas; provided, however , that if the City
provided space is not sufficient, Concessionaire shall provide its
own temporary storage. Concessionaire understands that whatever
space is provided to Concessionaire during Phase I of the
construction period will likely be relocated to other areas during
Phase II and that yet another relocation will be required at the
conclusion of Phase II . At all times during the expansion
project, Concessionaire agrees to cooperate with the City, its
Architects, contractors and consultants.
E. Cancellation of Project . In the event that the
convention center expansion project is abandoned and further in
the event that City does not utilize the general construction
support payment then in such event the City shall have the option
at any time after such abandonment to return the $2 . 0 million of
general construction funds required of Concessionaire pursuant to
paragraph 5 of this Agreement. Then, at such time, the rentals
payable by Concessionaire shall increase to the rentals set forth
in Proposal "B" of Concessionaire ' s Proposal in response to City ' s
RFP, a copy of which is attached hereto as Exhibit "A" . In the
event that nine (9) months shall have elapsed after the first bid
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•
opening during which period the City shall have failed to award
the Construction Contract for Convention Center Expansion under
the original bid or rebid, then in such event Concessionaire shall
have the right to demand and receive the general construction
support payment. Provided, further however , that at any time
within the first ten (10) years of the agreement term, City shall
have the right to call for and receive the $2.0 million
contribution, upon sixty (60) days prior written notice, and at
such time as City receives the funds the rent shall revert to the
amounts specified in paragraph 20 hereof, and the expiration of
the initial term shall be fifteen (15) years from the date of
receipt of said funds . Any such cancellation of the project and
return of the general construction support payment shall not
affect the obligation of Concessionaire, pursuant to paragraph 6
of this agreement to provide the $2,300, 000 in FF&E.
5. General Construction Support Payment.
A. Additional Consideration. As additional consideration
for the granting of the exclusive concession rights granted to
Concessionaire under this Agreement, Concessionaire shall pay to
City, within five (5) business days after execution of this
Agreement by both parties, the sum of two million dollars
($2,000,000 .00) as a general construction support payment for the
Convention Center Expansion, such sum to be held by City as
Trustee in accordance with the provisions set forth below.
B. Use of Funds. The City shall use the general
construction support funds for construction of Convention Center
facilities which shall include the following elements: Level III
Pod with the Concession Restaurant, crossover concourses, and
escalators and elevators, (all of which are included in the Base
Bid and referred to in paragraph 7A herein) .
C. Rights to Improvements. Ownership of the general
construction support funds will pass to City upon release of the
funds from the trust account. Concessionaire shall not at any time
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have any legal or equitable interest in the convention center or
any portion therof as a result of the City' s use of the general
construction support payment in the expansion project.
D. City to Hold & Disburse Funds in Trust Account. Upon
receipt of the general construction support funds from the
Concessionaire, City shall deposit all of the funds into a
special trust account with City as Trustee.
It is the intent of the parties that the $2 .0 million will be
disbursed proportionally as the project progresses and is
completely disbursed at project completion. City shall disburse
the funds so held proportionally at each monthly payment request
of construction contractor which has been approved by the City.
The percentage of the payment request to be paid from the trust
funds shall be the same as the percentage of the construction cost
award represented by the trust fund (trust fund / construction
contract award = _ %) . For example, if the construction
contract award was $50 million, then the percentage of each
approved monthly payment request to be paid from the trust funds
would be four (4) percent ($2 million/$50 million = 4%) .
Concessionaire shall be entitled to all interest earned on the
trust funds less service charged and other direct costs associated
with the maintenance of the trust account. City shall pay over to
Concessionaire monthly any interest earnings on the account for
the previous month. The funds shall be invested in United States
Government Securities and/or Certificates of Deposit issued by
federally insured financial institutions.
6. Investment in FF&E
A. Additional Consideration. As additional consideration for
the granting of the exclusive rights granted to Concessionaire
under this Agreement, Concessionaire shall invest the sum of
$2,300 ,000 (Two Million Three Hundred Thousand Dollars) in FF&E
for the expanded Convention Center . The equipment owned by
Concessionaire and in use in the Convention Center at an
approximate cost of $256, 000, which is included in this Agreement
as Exhibit "C" , shall not be included in computing the investment
requirement herein.
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B. Selection, Purchase and Installation of FF&E.
Concessionaire shall select, purchase and install FF&E.
Concessionaire shall have the sole obligation to purchase and
install the FF&E in accordance with the Architect' s directions and
the actual schedule for the convention center expansion. The
failure of Concessionaire to timely purchase and or to install all
or any portion of the FF&E shall be cause for City to draw upon
the letter of credit described below or to draw funds from the
FF&E trust account, at the City' s sole discretion, for the purpose
of purchasing and installing the portion of the FF&E which
Concessionaire has failed to install.
C. Cooperation with Contractor . Concessionaire agrees to
cooperate fully with the general contractor and subcontractors for
the Convention Center expansion project, including, without
limitation, scheduling and coordinating all installation and
testing of the FF&E, and providing ingress and egress to the work
during all working hours
D. Ownership. Ownership of the FF&E shall lie with the
Concessionaire for the term of this agreement so long as the
agreement is in full force and effect. Upon termination,
abandonment or cancellation of this agreement ownership of all
FF&E, and any and all replacements, substitutions or additions
thereto, and all equipment set forth in Exhibit "C" , and any and
all replacements, substitutions or additions thereto shall
immediately vest in City. Concessionaire shall be liable for and
shall pay when due all taxes related to the ownership of such
FF&E, including but not limited to commercial personal property
tax and sales tax.
E. Letter of Credit or Cash Deposit & Disbursement of Same.
As security against default by Concessionaire of its obligation to
provide the FF&E set forth in this Section 6 , Concessionaire
agrees to provide to City within five (5) business days of the
execution of this Agreement by both parties, an unconditional
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Irrevocable Letter of Credit in the form attached hereto as
Exhibit "D" . The Letter of Credit shall be in the amount of Two
Million Three Hundred Thousand ($2,300 ,000) dollars, shall be
issued in favor of City and shall be drawn on a Dade County bank
having a net worth in excess of One Hundred Million dollars
($100 ,000 ,000) . Concessionaire shall have the option in lieu of
providing the letter of credit, to make a cash deposit with City
in the full amount of $2. 3 million. In the event Concessionaire
selects the cash deposit method, City shall hold the funds in
trust in the same manner as the $2.0 million is held in paragraph
5D, provided that there shall be a separate accounting for the
general construction funds and the FF&E funds. City shall
disburse from the $2. 3 million upon receipt of an invoice from
Concessionaire or a third party supplier via Concessionaire for
FF&E, provided such FF&E has been certified by City' s Architects
to meet or exceed the food service specifications and design
criteria prepared by City' s Architects (and reviewed by
Concessionaire) . In the event that Architect has certified to City
that Concessionaire has met or exceeded all of the requirements of
Architect' s food service specifications and design criteria, and
in the further event that there are any funds remaining in the
FF&E account, then in such event City shall disburse to
Concessionaire such amounts that Concessionaire has previously
paid to its food service consultants and/or architects, provided
that (1) such consultant ' s and/or architect' s services were
directly related to changes or enhancements to the food service
facilites requested by Concessionaire, and (2) in no event shall
disbursements for such food service consultant' s and/or
architect ' s fees exceed $150,000 .00.
F. Reduction of Amount of Letter of Credit. At such time
as Concessionaire has purchased and installed any substantial
portion of the FF&E, and such FF&E has been certified by City' s
architects to meet or exceed the food service specifications and
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design criteria prepared by City' s architects, then City shall
instruct the bank which issued the Letter of Credit to reduce the
amount of the letter of credit accordingly. Concessionaire shall
provide paid invoices and such other forms of documentation as
City may require to substantiate all expenditures toward the FF&E
obligation, prior to the City' s release from the Letter of Credit
or disbursement of trust funds, as the case may be.
7. Tentative Concession Facilities. The following is a
tentative list of concession locations and facilities planned to
be provided to the Concessionaire. The parties agree that the
goal is to locate the facilities in such locations and provide
the number and size of facilities which will provide the best
service to the tenants and attendees, without interfering with the
exhibit areas and/or traffic flow. Accordingly the number , size
and location of the facilities is subject to change.
A. Convention Center Concession Facilities Provided upon
completion of expansion.
Level I
Location Number Description Estimated
Sq.Ft.
S.W.Q.-N.W.Q MK-1 Main Kitchen 500
N.E.Q. 1A-1 Concession 488
lA-2 Service Area 360
lA-3 Service Area 224
(Future)
1A-4 Concession 403
S .E.Q. lA-1 Concession 488
1A-2 Service Area 360
lA-3 Service Area 184
(Future)
1A-4 Concession 403
S .W.Q. lA-1 Concession 403
" lA-2 Food Service 1936
Loading Zone 2880
lA-3 Service Area 320
" lA-4 Existing
1A-5 Existing
lA-6 Concession 1730
N.W.Q. lA-1 Concession 1730
lA-2 Existing
1A-3 Existing
lA-4 Service Area 468
1A-5 Concession 403
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•
Level II
Location Number Description Estimated
Sq. Ft
N.E.Q. 2A-1 Restaurant 6230
2A-2 Service Area 450
2A-3 Pod/Storage 644
2A-4 Service Area 256
(Future)
S .E.Q. 2A-1 Kitchen 4347
2A-2 Service Area 360
2A-3 Service Area 240
(Future)
S .W.Q. 2A-1 Service Area 990
2A-2 Commissary 5956
Room 2-115 , Combination office 1012
2-116 storage and files
Those facilities/areas designated " (future) " are not funded for
the current expansion plans. When and if additional funding does
become available, those elements designated " (future) " may be
considered for inclusion, at the City' s option.
Level III .
Location Number Description Estimated
Sq. Ft.
All 3A-1 Restuarant/Bar 3580
Pod Only 3A-5 Pod 10 ,728
B. TOPA FACILITIES PROVIDED
Location Description Estimated Sq. Ft.
Lobby Liquor Bar 120
South Corridor Food/Beverage/Candy 120
North Corridor Food/Beverage/Candy 40
Second Floor Liquor/Food/Beverage 120
TOPA facilities provided are for the existing TOPA Renovation of
TOPA is planned and Concessionaire agrees to accept the temporary
facilities provided during renovation and the facilities provided
after renovation. In the event TOPA is closed for a period or
periods of time for renovation no terms or conditions of the
concession agreement will be changed. Concessionaire acknowledges
that it has been advised that the City is in the process of
remodeling TOPA and that existing concessionaire facilities may be
relocated .
8. Equipment Repairs and Maintenance
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•
A. Equipment Provided . The Concessionaire is required to
provide all furniture, fixtures and equipment for the proper
operation of the concession with the exception of the City owned
equipment which is provided to the concessionaire and included in
this agreement as Exhibit "E" . Included in the required list of
original equipment will be the equipment presently owned by
Concessionaire and included in this agreement as Exhibit "C" .
Concessionaire shall provide as a minimum the FF&E as set in
paragraph 6 hereof and in Exhibit "C" . No such FF&E shall be
removed without replacement of same.
B. Repairs and Maintenance. The Concessionaire will be
required to repair and maintain, at its cost and expense , all
concession equipment and furnishings in accordance with the
maintenance standards set forth in Exhibit "F" attached hereto.
Further , the Concessionaire will furnish, at its own cost and
expense , all expendable equipment necessary to the successful
operation of the concessions . All equipment provided to the
Concessionaire by the City or purchased by the Concessionaire
shall be maintained or replaced, at the Concessionaire ' s sole
expense, as necessary for the efficient operations of the
concession. The City will maintain the below ground level
connection lines for water and sewer utilities during the term of
this agreement.
C. Capital Improvements . Any expenditure for capital
improvements made by the Concessionaire in any of the operating
facilities which are not contained within or a part of the
general construction support payment as detailed in paragraph 5 of
this agreement or investment in FF&E as detailed in paragraph 6 of
this agreement must have prior written approval by the Convention
Center Director .
D. Inspection. The City shall have the right to make
periodic inspection of the Concessionaire ' s premises and equipment
to determine that such are being maintained in a neat and orderly
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condition. Concessionaire will be required to make any
improvements in cleaning or maintenance methods as reasonably
required by the City.
9. Quality of Service. It is understood and agreed that
this section shall apply to those events which are serviced by the
Concessionaire.
A. It is the intention of the City that its concession
service be of the highest quality attainable. All concession
areas are to be kept clean, orderly and sanitary at all times and
in strict accordance with all applicable laws, codes, ordinances,
rules and regulations.
B. In stand hawking operations shall be allowed only when
approved by the lessee and Convention Center Director .
C. Concessionaire shall serve all drinks in individual
premium quality paper or plastic cups. All foods, drinks,
beverages, confectionary, refreshments and the like sold or kept
for sale shall be first quality, wholesome and pure and shall
conform in all respects to the federal, state and local food and
other laws, codes, ordinances and regulations. No imitation,
adulterated or misbranded article shall be sold or kept on
premises. All merchandise kept on hand shall be stored and
handled with due regard for sanitation. Leftover or perishable
merchandise shall not be sold at any time.
D. All merchandise kept for sale shall be subject to
inspection and approval or rejection by appropriate governmental
agencies and the Director of the Convention Center , who shall be
the duly authorized City representative for this purpose.
E. Vendors circulating through seating areas, when approved
by the Convention Center Director, shall have leak-proof baskets
and containers for carrying merchandise which shall be subject to
approval of the Director. Vendors are to prevent the scattering
of cups, wrappers, napkins and other items by their employees.
F. The Convention Center Director shall have the right to
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reject the character of services and require that undesirable
practices be discontinued or remedied. Failure of the
Concessionaire to take appropriate action after notification from
the City will result in the cancellation of the contract upon the
approval of the City of Miami Beach Commission.
G. The Concessionaire shall constantly endeavor to improve
the operation with a view toward developing maximum gross receipts
potential and service to the Convention Center ' s patrons.
H. The Concessionaire shall be responsible for the cleaning
and sanitation of all food service production, storage and service
areas including equipment, floors, walls, ceilings and shelving.
The Concessionaire shall also be responsible for cleaning of table
tops during and following each event.
I . The Concessionaire shall maintain on a continuing basis
the section of the receiving dock where food and beverages are
delivered and will be responsible for the return of all pallets,
storage containers, linens, and other equipment used in the
conduct of operating the food services that belong to the
suppliers.
J. All trash and garbage receptacles shall be cleaned and
sanitized to ensure a high standard of sanitation at all times.
Grease removal will be arranged and paid for by the
concessionnaire to avoid collection and spillage.
K. The Concessionaire shall be responsible for arranging for
pest control service for Concessionaire ' s areas to ensure
conformity with the State, County and City health codes. The
Concessionaire shall provide to the Convention Center Director
with a copy of the service agreement with the pest control firm
that is retained.
L. TOPA. The concessionaire shall provide at TOPA,
concession services which are the highest attainable and which are
superior to other concession services at similar facilities in
Dade and Broward counties. Concessionaire shall
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maintain such highest attainable standards during the planned
renovation of TOPA, and update the facilities provided once the
renovation is complete. At a minimum, however, the Concessionaire
shall, unless otherwise permitted by the Convention Center
Director, have open and properly staffed during the walk-in period
prior to performances and during intermissions all permanent
concession stands, and such temporary stands as Convention Center
Director may require.
10 . Operating Conditions.
A. Hours of Operation. The Concessionaire will have the
necessary concession facilities open and in operation at any and
all events from the time the gates are opened until at least one-
half hour after each function is completed, unless otherwise
agreed to in writing by the Convention Center Director .
Concessionaire will also provide additional refreshment services
at the request of the Convention Center Director.
B. Concession Stand Locations. Location of all concession
stands whether temporary or permanent and location of storage,
office, or other space required by the Concessionaire shall be
designated by the Convention Center Director or his authorized
agent. The Concessionaire shall acquire no permanent rights to
such locations and the City reserves the right to require the
Concessionaire to move temporary stands and equipment as required
by the scheduled use of the facilities.
C. Temporary Locations. The Concessionaire shall furnish at
its own expense all common and skilled labor for the moving and
setting up and dismantling of temporary refreshment stands in such
locations as may be agreed upon between the Concessionaire and the
Convention Center Director.
D. Office Space. The Convention Center will provide space
for office and record purposes of the Concessionaire for the
period of the contract at no additional charge. The use of this
office space for purposes other than the operation of this
concession shall result in the revocation of this space.
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Concessionnaire will be responsible for the cleaning of this area.
E. Utilities . The Center shall furnish all electricity,
gas, water and drainage service, including stub outs as set forth
in the plans and specifications prepared by the City ' s Architects.
City will not supply the labor required to make new or replacement
equipment installations, which labor shall be procured and paid
for by the Concessionaire.
F. Vending Machines . Vending machines shall not be used
except with the written approval of the Director . If the
Concessionaire desires to use vending machines, he shall submit
his proposal in writing concerning items to be sold, suggested
prices and recommended locations for the consideration and
approval in writing of the Director .
G. Competition. No competing vendors or sellers of
merchandise normally sold by the Concessionaire will be allowed to
operate within the confines of the Center at any time, except upon
the agreement of the Concessionaire to cover special occasions.
City will use its best efforts to enforce this subsection.
The Concessionaire shall agree that nothing herein shall be
construed as to prohibit a lessee of the Center from exhibiting
any food, drink, merchandise or article in connection with the
exhibit or other type of event, or from dispensing free samples
(and not general consumption sizes) of any of the foregoing, as
approved by the Convention Center Director .
H. Damage. The City of Miami Beach shall not be responsible
for any goods, merchandise, equipment or other property of the
Concessionaire stored at the Center ; nor, will it be responsible
for damage to same resulting from a power failure, flood, fire,
explosion and/or other causes, and the Concessionaire hereby
indemnifies and holds the City, its employees and officials
harmless from any claims, losses, liabilities, suits or actions
made with respect thereto except for claims, losses or liabilities
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resulting solely from the negligence of the City, its employees
and officials.
I . Security . The Concessionaire must provide any security
measures which may be required to protect his area and his
equipment, materials, and facilities. Said security measures may
not violate other restrictions of this agreement and shall be
consistent with security measures taken by the City for the
facility as a whole.
Refreshment stands for service to the public, lounges,
storage rooms, restaurants, and retail sales areas shall be of
such structure that they are completely enclosed and can be
securely locked, complete in every respect, at the
Concessionaire ' s cost. The Director shall receive duplicates of
all keys to all areas used in the Convention Center by the
Concessionaire. Director shall not duplicate the keys and keep
same in a secure place; provided, however , that all risk of loss
or damage to Concessionaire ' s areas and contents therein shall lie
with the Concessionaire except loss or damage resulting solely
from the negligence of the City, its employees and officals .
J. Storage. All storage of concession products and
equipment must be in locations designated by the Convention Center
Director .
11. Trash Removal; Cleaning and Maintenance.
A. Trash , Rubbish and Garbage Removal . The Concessionaire
shall provide at its expense all garbage, trash, and rubbish
receptacles within the confines of his area, and shall provide a
sufficient number of these receptacles for his own use and for the
use of the public. Dumping of receptacles and removal of trash ,
rubbish , and garbage shall be the responsiblity of the
Concessionaire. All trash and garbage will be brought to the
Convention Center loading dock by the Concessionaire and placed in
the receptacle provided by the City for subsequent removal by the
City (or a duly licensed garbage hauler authorized by the City) .
B. Cleaning and Maintenance .
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1 . The Concessionaire shall provide his own janitor
services; pick-up and clean-up and dispose of all litter for all
space assigned or used in his operation. The Concessionaire shall
also clean and keep concession areas free of debris during events .
2 . The Concessionaire shall keep all premises,
including production, storage service, receiving dock and the
surrounding areas used by him during the term of the contract in a
neat, clean and sanitary condition, in accordance with premises
and equipment minimum maintenance standards included in this
Agreement as Exhibit "F" . Kitchen, restaurant and snack stands
and related concession areas shall be cleaned thoroughly each day
during and after an event . Laws, ordinances and regulations of
all governmental bodies pertaining to the operation of food
serving establishments shall apply and be complied with by the
Concessionaire. Food and debris in catering areas shall be
promptly disposed of after each event catered by the
Concessionaire, at the cost and expense of the Concessionaire.
Waste foods and supplies shall be kept in closed metal containers
until removed from the Center . Such removal shall be made during
and after all events. However , the Convention Center shall be
responsible for the removal of debris in areas normally considered
non-catered public areas, (i .e. seating areas in arenas,
corridors, etc. )
3 . The entire area, except seating areas, within a
radius of twenty-five (25) feet of each stand, commissary and work
area, shall be kept clean and free from all rubbish. The
Concessionaire shall keep such twenty-five (25) foot radius of
each stand and other concession areas free and clear from all
nuisance . Repair for damage done to floors, walls, windows or
other property in said radius and restaurant area by reason of the
operation of said stand and restaurant , will be the responsibility
of the Concessionaire. The Concessionaire must employ the
necessary personnel before, during and after the hours of any
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event to comply with these provisions . The Concessionaire shall
provide sufficient waste receptacles at each location and make
certain that they are kept clean and promptly serviced during and
after each event.
4. The Concessionaire shall not permit any waste,
injury or damage upon or to the Center or its equipment and
appurtenances. At the expiration of the concession contract, the
Concessionaire shall leave the Center and its equipment and
appurtenances in at least the same condition as that which they
were at the commencement of the contract, plus any additions to
furnishing and equipment, less normal wear and tear .
5 . The Concessionaire and/or its employees shall not
erect, maintain or keep at the Center any structure or equipment
of any kind , whether temporary or otherwise, except with the
written consent of the Director . The Concessionaire shall not
make any alterations in, or additions to, nor post any signs upon
any part of said premises or permit signs to be posted for
advertising of goods of any nature on said premises or on vendor ' s
person or equipment, without prior permission of the Director .
6 . The Concessionaire shall not remove any article ,
piece of equipment or other property furnished to the Center
without the express written permission of the Convention Center
Director .
12 . Concession Employees.
A. Concessionaire General Manager . The concession shall be
operated by the Concessionaire' s General Manager capable of and
empowered to conduct all normal day-to-day operations of the
Concessionaire and to be responsive to the desires and directive
of the City in the areas of contract enforcement, scheduling,
personnel relations, and other matters pertinent to the operation
of the concession. The General Manager shall be resident at the
Convention Center site, and he shall not have primary management
responsibility for any site outside of Dade County.
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The General Manager agrees to cooperate with all users of the
facilities toward meeting all reasonable food service needs . The
General Manager of the concession, or his representative , shall
accept the decisions of the Convention Center Director as binding
in matters of interpretation of this Agreement providing however
that he may appeal any decision he disagrees with , in writing ,
within thirty (30) days of such decision, to the City Manager , and
may appeal in writing the City Manager ' s decision to the City
Commission within thirty (30) days of the rendition of the City
Manager ' s decision.
Discussion of any contractual disagreements shall only be
between a principal of the concession firm or his designated (in
writing) representative and the Convention Center Director .
B. City Right to Approve General Manager . Should any
vacancy occur in the position of General Manager , concessionaire
will advise the City in writing fifteen (15) days in advance of
hiring as to the identity and qualifications of any person whom
the concessionaire intends to place in such vacant position. The
Convention Center Director reserves the right, at his sole
discretion, to disapprove any such selection. Such approval shall
not be unreasonably delayed or denied .
C. Number of Employees/Entry. Concessionaire shall employ a
sufficient number of employees to carry out the intent of this
Agreement, and the Convention Center Director shall determine what
number is sufficient. The Concessionaire shall be entitled to a
reasonable number of employees who shall be permitted entry to the
Convention Center provided that the number of such employees shall
be approved by the Director . Concession employees shall be
admitted to the Convention Center in accordance with regulations
established by the Center . The Convention Center reserves the
right to deny entry for good cause to its facilities, to any
person employed by the Concessionaire, in the exercise of the
concession contract.
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D. Eligibility. The Concessionaire and any persons employed
by it shall have never been convicted of any offense which
constitutes a felony or any offense involving moral turpitude ,
theft, fraud, deceit or conversion. Lists of employees with their
Address and Social Security numbers are to be submitted to the
Director of the Convention Center after the commencement date and
from time to time thereafter .
E. Uniforms and Identification. Concession employees shall
at all times be neatly and cleanly uniformed at the sole cost and
expense of the Concessionaire. Uniforms for employees shall be of
a standard style and meet local sanitary laws , rules and standards
prescribed for restaurant help. All employees must wear clean
uniforms, devoid of advertising (unless advertising be approved in
writing by the Miami Beach Convention Center Director) and with
numbered badges , and other badges as required by the Convention
Center Director , worn on the breast pocket at all times. Accurate
records must be kept of the names and addresses of those to whom
such badges are issued, to assure proper identification of
employees at any time, as required by the Convention Center or any
other government agency. Uniforms are subject to approval of
Convention Center Director .
F. Character of Employees. Concession employees shall at
all times reflect personal cleanliness. Unshaven, unkempt and
unclean employees shall not be tolerated. The Concessionaire
shall not employ any person or persons in or about the building or
stand conducted by him who uses improper language or acts in a
loud or boisterous manner and shall, upon request of the
Convention Center Director immediately suspend or terminate any
employee deemed unsuitable . Any employee so suspended or
terminated shall not be re-employed by the Concessionaire at the
Convention Center without the written consent of the Convention
Center Director .
G. Training and Supervision. The Concessionaire shall
thoroughly train and closely supervise all concession employees so
-24-
that they are aware of and habitually practice high standards of
cleanliness, courtesy, and service . Further , the concessionaire
will provide on the premises an Alcoholic Awareness Training
Progam. Such program is subject to approval of the Convention
Center Director .
H. Transportation of Food, Beverages, etc. Powered vehicles
will not be used as a method of transportation of food , beverages ,
etc. during events in the Convention Center .
13 . Price and Quality of Merchandise .
A. Prices and Price Changes. Prices for items sold by
Concessionaire shall be determined by the Concessionaire subject
to the prior written approval by the City of Miami Beach
Convention Center Director; provided, however , that any
disapproval shall be reasonable and that reasonableness shall mean
that prices charged shall be competitive with the prices charged
for similar items in comparable facilities in the Dade County
area. Any requests for changes in prices after the initial price
assignments must be formally submitted in writing to the
Convention Center Director at least forty-five (45) days prior to
the requested effective date, for approval , except that original
prices established shall be firm for ninety (90) days after
commencement of contract . The City Convention Center Director
shall respond to same within forty-five (45) days.
B. Price Signs. Product prices shall be prominently and
permanently displayed on all stands and on vendor ' s equipment .
The sign quality and the size of the letters shall be subject to
the approval of the Director of the Convention Center . These
signs shall denote the operator ' s company name .
C. Taxes. The Concessionaire will pay the State Sales Tax
and Miami Beach Resort Tax and these will be included in the
advertised prices when sales are at concession stands . Sales in
bar , lounge or cafeteria or when controlled by sales checks, bills
or invoices shall have the taxes added to the customer ' s sales
-25-
check , bill or invoice. All other taxes which may be lawfully
imposed will be paid by the Concessionaire.
D. Substitutions and Additions. If the Concessionaire
desires to offer for sale any articles not included in the price
schedule, menu, and beer , wine and liquor list, then the
Concessionaire may be allowed to do so after first obtaining
written approval of the Convention Center Director to sell such
articles , but in such case the Convention Center Director must
approve the maximum price or prices at which said articles may be
offered for sale. If the Concessionaire desires to substitute any
article for an article listed in the schedule, written approval
must be obtained from the Convention Center Director or his
authorized representative as to the quality, amount and maximum
price of such subtituted article.
E. General. Upon request of the City, the Concessionaire
shall submit a detailed price schedule, menu , and beer , wine and
liquor price list, prior to commencement of operations or as
requested by the Convention Center Director for all items he
proposes to sell, showing size, weight, and sales price of each
item. This includes items sold in the cafeteria, bar , concession
stands, vendors, etc.
F. Quality. In addition to the price schedule, menu and
alcoholic beverage list, the Concessionaire shall submit the name
of the manufacturer of all items sold . No product of inferior
quality will be permitted and all items to be sold will require
the written appoval of the Director . This requirement shall not
be deemed to require the Concessionaire to rely exclusively on one
seller or manufacturer ' s item, but several manufacturers or
sellers may be used or the Concessionaires ' s original source may
be changed in the interest of quality and competition. All
merchandise kept for sale shall be subject to inspection and
approval or rejection by the Director during all times that the
concession is in operation. Rejected merchandise shall be
-26-
immediately removed from the Center and shall not be returned for
sale.
G. Concessionaire Initial Product List. Concessionaire ' s
initial product list is attached hereto as Exhibit "G" and by
reference made a part hereof . The Concessionaire shall provide
product quality levels which meet or exceed the standards
contained in Exhibit "G" throughout the term of this Agreement .
14 . Alcoholic Beverages .
A. The Concessionaire agrees that alcoholic beverages shall
not be sold at his stands or bars when a lessee of the Convention
Center has made his lease with the understanding that alcoholic
beverages will not be sold for all or for specified periods within
his lease term of the facility. The Convention Center Director
will give reasonable notice to the Concessionaire of any such
restrictions required for a lessee of the Convention Center .
B. Wine, beer and other alcoholic beverages are to be
offered for sale to the extent permitted by the applicable state
and local laws and subject to regulations established by the
Convention Center Director . (Example: No alcoholic beverages
sold at wrestling events)
C. The Concessionaire hereby assumes joint responsibility
for all liquor licenses held jointly by the concessionaire and the
City of Miami Beach, to pay all fees and to keep such license in
full force and effect and at the end of the concession agreement
to turn back such license to the City of Miami Beach.
15 . Observation of Laws .
A. Conformance to Code. In carrying out its operations,
Concessionaire shall abide by and conform with the ordinances ,
resolutions, rules and regulations of the City of Miami Beach and
Dade County. Moreover , any noise or odor from Concessionaire ' s
operations shall not interfere with lessees ' and patrons '
enjoyment of the premises.
B. Non-Discrimination. There shall be no discrimination as
-27-
to race, sex, color , creed, or national origin in the operations
referred to by this concession agreement; and further , there shall
be no such discrimination regarding any use, service, maintenance,
or operation of the premises. All facilities located on the
premises shall be made available to the public, subject to the
right of the Concessionaire to establish and enforce rules and
regulations to provide for the safety, orderly operation, and
security of the facilities.
C. Observance of Laws, Rules and Regulations. The
Concessionaire shall at all times comply with all applicable laws,
rules, regulations, and orders of the Federal Government, State of
Florida, Dade County and City of Miami Beach .
16. Permits, Licenses , Taxes .
A. Licenses and Permits. The Concessionaire shall abide by
all ordinances and laws pertaining to his operation and shall
secure at his expense all licenses and permits necessary for the
operation of the concession, except that the City of Miami Beach
licenses will be issued without charge .
B. Taxes. The Concessionaire shall be responsible for and
pay all Federal , County, State and local taxes arising as a result
of Concessionaire ' s operations under this agreement.
17. Bonds and Insurance .
A. Performance Bond . Concessionaire shall provide a
performance bond in the amount of Two Hundred Fifty ($250 ,000 . 00)
Dollars for the term of the contract, guaranteeing the faithful
performance of all conditions contained in this concession
Agreement and for prompt payment of contractual indebtedness. The
form of the bond shall be approved by the City Attorney and shall
be a corporate surety bond by a surety company licensed to do
business in the state of Florida and rated A:X or better per
Best' s Key Rating Guide (latest edition) . The Bond shall be
submitted for approval no later than thirty (30) days prior to the
commencement date of this Agreement.
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B. Insurance. The Concessionaire shall keep in full force
at all times insurance in compliance with the following
requirements. Certificates of Insurance shall be submitted to the
City Risk Manager for approval not less than ten (10) days prior
to the commencement of the term.
C. Insurance Requirements. The Concessionaire shall be
responsible for his work and work of his servants, employees or
independent contractors and agents and every part thereof, and for
all materials, tools, appliances and property of every
description, used in connection therewith . He shall specifically
and distinctly assume, and does so assume, all risks of damage or
injury to property wherever located, resulting from any action,
omission or operation under the contract or in connection with the
work, and the work of his servants and agents, employees and
independent contractors.
The Concessionaire shall, during the continuance of the work
under this contract, including extra work in connection therewith :
1. Maintain Worker ' s Compensation and Employer ' s Liability
Insurance to meet the statutory requirements of the State of
Florida, to protect themselves from any liability or damage
for injury (including death) to any of their employees ,
including any liability or damage which may arise by virtue
of any statute or law in force or which may hereafter be
enacted.
2 . Maintain General Liability Insurance to protect the
Concessionaire in the interest of the City against all risks
of injury to persons (including death) or damage to property
wherever located resulting from any action or operation under
the contract or in connection with the work. M&C or OL&T are
required Included; Products and Completed Operations
Included; Independent Contracts (O.C.P. ) Included; Elevators
Included; Supervision Exclusion Deleted; Personal Injury
Liability Included. The minimum amounts of General
Liability, Bodily Injury/Property Damage Insurance required
shall be : One Million ($1, 000, 000 . 00) Dollars single limit
bodily injury and property damage combined each occurrence .
Endorsement. The general liability insurance coverage shall
extend to and include within its provisions by endorsement,
rider or otherwise, the following contractual indemnity and
save harmless agreement:
"The Concessionaire hereby agrees to indemnify and save
harmless the City of Miami Beach, a municipal corporation,
its officers, agents, and employees from all claims for
bodily injuries (including death) to the public and all
damage to property of others including costs of
investigation, all expenses of litigation, including
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•
reasonable attorney fees and the cost of appeals arising out
of any such claims or suits, because of any and all acts of
omission or commission of any by the Concessionaire, his
agents, servants, or employees, or through the mere existence
of the project under agreement:
"AGREEMENT FOR OPERATION OF CONCESSION AT THE CITY OF MIAMI
BEACH CONVENTION CENTER AND TOPA FOR A FIFTEEN YEAR PERIOD
COMMENCING MARCH 1, 1987"
The Concessionaire shall take note of the Save Harmless
Agreement contained in this contract, and will obtain and
maintain contractual liability insurance in adequate limits
for the sole purpose of protecting the City of Miami Beach
under the Save Harmless Agreement from any and all claims
arising out of this contactual operation.
Further, the Concessionaire will notify his insurance agent
without delay of the existence of the Save Harmless Agreement
contained within this contract, and furnish a copy of the
insurance policy including the Hold Harmless Agreement to the
City Risk Manager, City of Miami Beach, 1700 Convention
Center Drive, Miami Beach, Florida 33139.
The City shall be named as additional insured on the general
liability policies with proof to be provided to the City.
This coverage is primary to all other coverages the City has
on this contract only. The insurance companies hereby agree
and will endorse the policies to state that the City will not
be liable for the payment of any premiums, deductibles or
assessments. The City Insurance Manager must receive thirty
(30) days prior notice of non-payment of premiums,
cancellation, or material modification of any and all
insurance coverages.
3 . Maintain Automobile Liability Insurance including Property
Damage covering all used or operated automobiles and
equipment used in connection with the work. The automobile
liability coverage shall be: $100/300,000 .00 Bodily Injury
and $50,000.00 Property Damage each occurrence.
4 . Maintain sufficient Fire and E.C. and Burglary Liability
providing minimum coverage of $50 ,000 .00 for each occurrence
for Concessionaire storage rooms and space assigned to the
Concessionaire to cover property of the City and others in
his care, custody and control.
5. Maintain Umbrella Liability including primary coverages.
6. Dram Shop Exclusion Deleted and Liquor Liability will be
provided.
7. All insurance policies shall be issued by companies
authorized to do business under the laws of the State of
Florida and these companies must have a rating of at least
A:X or better per Best' s Insurance Guide latest edition or
its equivalent. There shall be attached an endorsement
reflecting the save and hold harmless to the City from any
Liability or damage whatsoever in accordance with the
following endorsement which forms a part of this contract .
8. Certificates of insurance as required herein shall be
delivered to the City Risk Manager by the Concessionaire with
evidence of payment issued by the insurance company (ies)
indicating payment of annual premium. Failure to comply with
these insurance provisions shall be considered to be a breach
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of contract.
D. Cross Liability. It is understood and agreed that the
inclusion of more than one insured under these policies shall not
restrict the coverage provided by this policy for one insured
hereunder with respect to a liability claim or suit by another
insured hereunder or an employee of such other insured and that
with respect to claims against any insured hereunder , other
insureds hereunder shall be considered members of the public; but
the provisions of this Cross Liability clause shall apply only
with respect to liability arising out of the ownership,
maintenance, use, occupancy or repair of such portions of the
premises insured hereunder as are not reserved for the exclusive
use or occupancy of the insured against whom claim is made or suit
is filed.
E. Certificate of Insurance. On an Accord Certificate of
Insurance binder, on the Cancellation Clause, the following shall
be deleted: The work "endeavor" as well as " . . .but failure to
mail such notice shall impose no obligation or liability of any
kind upon the company" .
F. Out-of-State Resident Agents. When a certificate is
issued by an out-of-state non-resident agent with a "920" License,
the name, address and telephone number of the Florida Resident
Agent must be listed in the space provided on the checklist and on
the Certificate of Insurance provided.
G. Deductible Policies. All policies issued to cover the
insurance requirements herein shall provide full coverage from the
first dollar of exposure. Any deductibles allowed in any policies
issued on this contract are subject to the review and prior
approval of the City' s Risk Manager .
H. Supervision. Contractual and any other Liability
Insurance provided under this contract shall not contain a
supervision, inspection, engineering services exclusion which
would preclude the City from supervising and/or inspecting the
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project as to the end result. The Concessionaire shall assume all
on the job responsibility as to the control of his own employees,
servants, and agents .
I . Contracts . Nothing contained in the specifications shall
be construed as creating any contractual relationship between any
subcontractor and the City. Concessionaire shall be fully
responsible to the City for the acts and omissions of the
subcontractor (s) and of persons employed by them as he is for acts
and omissions of persons directly employed by him.
J. Protection . Precaution shall be exercised at all times
for the protection of persons, (including employees) and property.
All existing structures, utilities, services, roads, trees,
shrubbery, etc. , shall be protected against damage or interrupted
service at all times by the Concessionaire during the term of the
contract, and the Concessionaire shall be held responsible for any
damage to the property occurring by reason of his operation on the
property.
18 . Hold Harmless Clause . The Concessionaire hereby
expressly waives all claims for loss or damage sustained by the
Concessionaire resulting from fire, theft, vandalism, water ,
hurricane, wind, tornado, civil commotion, riots, Acts of God and
similar occurrences, and Concessionare hereby expressly waives
all rights, claims and demands and further releases and discharges
and holds harmless the people of the City of Miami Beach, Florida,
and its officials and employees from all demands, claims and
actions or causes of action arising from any of the aforesaid
causes unless caused solely by the City' s own negligence or that
of its agents or employees; but any liability of the City shall
be limited to the extent of the City ' s insurance coverage, if any,
or to the extent allowed by §768 . 28 , Fla. Stat . (1985) , whichever
is less , providing, however , that the Concessionaire shall first
claim and exhaust its own insurance coverage and insurance
coverage of City' s lessees, if applicable.
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19 . Concession Records and Audits.
A. Records and Auditing . The Concessionaire must maintain
during the term of the lease, all books of account, reports and
records which must include register tapes customarily used in this
type of operation in accordance with generally accepted accounting
practices and standards . The form of all the records, reports ,
and operating controls will be subject to the written approval of
the City' s Internal Auditor . Written recommendations by the
Internal Auditor for changes, additions or deletions in accounting
practices , reporting, or controls shall be promptly complied with
by the Concessionaire when requested. The auditors of the City
must be permitted, during normal business hours, to audit and
examine the books of account, reports and records relating to the
operations and will use their best efforts to not unnecessarily
interrupt the business operations of the Concessionaire. Such
bookkeeping records shall be kept separately and apart from any
other business or businesses the Concessionaire may be involved
in. Records must be available locally within Dade County and must
be maintained during the term of this contract. A monthly
statement of gross receipts under oath and other supporting
reports as detailed in Exhibit H of this Agreement must be
submitted to the Convention Center Director by the 15th day of
each month. An annual CPA certified statement of gross receipts
must be submitted within sixty (60) days after each fiscal year .
The Concessionaire shall establish a separate commercial
account at a bank within Miami Beach , Florida, agreeable to the
City of Miami Beach, independent from any other accounts, which
shall be exclusively used for all gross receipts involved in the
Concessionaire ' s Convention Center operation. The City shall have
the right to audit the Concessionaire ' s books and records relative
to this agreement for three years following its expiration.
B. Cash Collection. The Concessionaire must provide and use
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cash registers in all permanent and portable stands, operations,
restaurant, bars, cafeteria, etc. Such cash registers, and
controls over cash registers must have the prior written approval
of the City' s Internal Auditor . Inventory control systems to
determine sales must also have the prior written approval of the
Internal Auditor.
The Concessionaire will not permit any of its employees
(with the exception of hawkers and moving vendors) to make change
from anything other than properly operated and approved cash
registers as approved by the City' s Internal Auditor .
20 . Rental Payments.
A. Consideration. For the exclusive right to operate the
food, beverage and catering concessions in the City of Miami Beach
Convention Center complex and City of Miami Beach Theater of the
Performing Arts, the Concessionaire expressly agrees to pay to the
City (in addition to the general construction support payment and
the investment in furnishings, fixtures and equipment) the
following monetary consideration, whichever sum may be greater:
Minimum Annual Rental
Three Hundred Thousand ($300 , 000 .00) Dollars
until the Convention Center Expansion is
substantially complete per the Architect ' s
plans (Both new east side and existing west
side substantially completed and available
for use by Convention Center lessees. ) After
the Convention Center Expansion is complete
Five Hundred Thousand ($500 ,000 .00) Dollars.
OR
Percentage Rentals
Twenty-five (25%) per cent of all gross
receipts for concession sales, and
miscellaneous sales; and
Ten (10%) per cent of all gross receipts for
catering sales; and
Twenty-five (25%) per cent of all gross
receipts for sales of alcoholic beverages; and
Ten (10%) per cent of all gross receipts for
cafeteria sales; and
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Ten (10%) per cent of gross receipts for sales
of tobacco products.
B. Sum Payable to the City. The Concessionaire shall, on a
monthly basis, forward to the City c/o its Convention Center
Director , 1901 Convention Center Drive, Miami Beach, Florida
33139 the agreed upon consideration set forth in Section 20A
herein, which will be the greater of the percentage of gross
receipts or the prorated portion of the minimum annual guarantee
of payment. Said consideration shall be paid in cash with United
States currency, cashier ' s check, certified check , or the
Concessionaire ' s company check, no later than the fifteenth (15th)
day of each month for the preceding month, and said payment shall
be accompanied by a statement of gross receipts for the preceding
month. Payments due by the fifteenth (15th) day of each month
shall be considered delinquent and in arrears if not delivered by
5 : 00 p.m. on the 15th day of each month . Should the 15th day of a
month fall on a weekend or holiday, the Concessionaire ' s payment
and statement under oath of gross receipts shall be due by the
City' s last business day prior to the 15th of that month . Any
adjustment due to the parties as a result of the annual guaranteed
payment shall take place within thirty (30) days after the end of
each agreement year . It is also understood that the Florida State
Sales and Use Tax on rental payments shall be added to the
Concessionaire ' s payment of its consideration to the City and
forwarded to the City as part of said payments. It is the intent
of the City that it is to receive the consideration from the
Concessionaire specified in Section 20A herein, as net, free and
clear of all costs and charges arising from or relating to
Concessionaires operations, excluding those costs relating to
City' s obligations hereunder and that 1/12 of the minimum
guaranteed annual payment or percentage of gross receipts,
whichever is greater , be paid monthly. Although payable monthly,
rent hereunder is to be computed on an annual basis. At the end
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of the year , if the amount which has been paid by the
Concessionaire exceeds the annual guarantee or the agreed upon
percentage of gross receipts , whichever is greater , the
Concessionaire shall be entitled to a rent credit for such excess .
C. Gross Receipts. The term "gross receipts" as used
herein, shall mean all monies paid or payable to the
Concessionaire for sales made or services rendered at or from the
premises or from any other source related directly or indirectly
to this concession, whether collected or uncollected, whether for
cash or for credit, provided however , that any sales or resort
taxes imposed by City, County, State or Federal law and paid by
purchaser of any item sold by Concessionaire or any other
authorized service or activity of the Concessionaire directly
payable to a taxing authority shall be excluded from the
computation of "gross receipts, " and any commission to supplier or
lessee shall be excluded from gross receipts provided that such
supplier or lessee contract shall be subject to the prior approval
of the Convention Center Director . Gross receipts from wardrobe
checking shall be excluded from gross receipts for computation of
percentage rentals.
All cash shortages are to be absorbed by the Concessionaire
and are not to be deducted from gross receipts. Bad debts ,
returned checks and charges for returned checks are also not to be
deducted from gross receipts .
Any sales made by the Concessionaire at cost, or gratuities
received by the Concessionaire, may be excluded from the
computation of gross receipts only if substantiating documentation
is provided. In addition, any and all "sales at cost" must have
the prior written approval of the Convention Center Director
before any such sale is made. For "sales at cost" , the required
documentation must include both the invoice issued to the
Concessionaire by the vendor as well as the invoice issued by the
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Concessionaire to the lessee or exhibitor . Any gratuities
deducted from gross receipts must be supported by the
Concessionaire' s invoice showing the amount of the gratuity billed
to the lessee or exhibitor along with the Concessionaire ' s proof
of disbursement to his employee (s) in the form of a signed
acknowledgment of receipt . If this documentation is not provided ,
all such amounts will be considered included in the computation of
gross receipts .
Other items such as reimbursements, refunds , purchase
discounts or rebates, and employee loan payments are not to be
included as gross receipts or comingled with records of gross
receipts .
D. Payments. Checks shall be made payable to the City of
Miami Beach and shall be forwarded to the office of the Director
of the Convention Center, unless otherwise directed in writing by
the Convention Center Director . There will be a penalty of 5% for
late or delinquent payments, along with simple interest accruing
to the City at the maximum rate allowed by law.
E. Reports. A sworn monthly report of gross receipts and
other supporting information shall be submitted to the Director of
the Convention Center along with the check by the 15th of each
month. This report package can be in the form developed by the
Concessionaire but must have the prior approval of the Director of
the Convention Center and the City ' s Internal Auditor . The
following minimum report information must be provided . Approved
report forms are included in this Agreement as Exhibit "H" .
1. Monthly Report of Gross Receipts
2 . Monthly State Sales and Use Tax Return
The following documentation must be maintained by the
Concessionaire and be available to the Convention Center Director
and the City' s Internal Auditor for copying, inspection and review
during the Concessionaire ' s business hours.
1. Daily Inventory Reports by stand or sales location indicating
the specific types of products sold including tobacco and
alcoholic beverages sales.
2 . Daily Sequentially Prenumbered Receiving Reports and
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supporting vendor documentation indicating description and
quantity of goods received.
3 . Daily Cash Register Tapes to support cash collections.
4 . Daily Validated Bank Deposit Slips .
5 . Copies of all Catering Contracts and copies of all other
invoices issued by the Concessionaire for goods or services
that are included in "gross receipts" . Photocopies of
payment checks shall be attached to the invoices; where
payment has been made in cash, the person making payment to
the Concessionaire shall sign the applicable invoice
acknowledging the amount paid.
F. "MONTH" DEFINED. Whenever the term "month" is used in
this paragraph that term shall refer to Concessionaires 4-4-5
method of accounting.
21. Hurricane and Emergency Preparations . In the event of a
hurricane or other natural disaster or emergency the
Concessionaire shall be required to be able to provide the
following :
For a three day period without electricity and water available
from normal utility services, food, drink and drinking water for
1400 people (three meals a day) . Part or all of each meal to be
heated with hot beverages to be available with each meal. One
half of the meals (700) to be high energy producing and 50% larger
than the standard meal. One half of the meals to be standard and
provide normal daily caloric intake.
The concessionaire is to provide food, beverages, utensils,
equipment and supervisory staff for such operations.
The concessionaire will be required to provide to the City,
for the City' s review and approval, a menu using the
concessionaire' s normal inventory plus items normally used by the
concessionaire that the concessionaire can assure delivery to the
Convention Center within twenty four hours after order .
All documented costs of supplies, food, labor and materials
used during a hurricane alert or warning , will be repaid to the
Concessionaire by appropriate governmental agencies. The
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Concessionaire will be responsible for bearing all costs of
possible extra inventory levels, preparation and planning.
22. Notices.
A. All notices required to be given to the City shall be
mailed to the following addressees. The original notice shall be
given to the City Manager, City of Miami Beach, City Hall, 1700
Convention Center Drive, Miami Beach , Florida 33139. Copies of
the notice shall be additionally sent to the Contract
Administrator, City of Miami Beach Purchasing Division, Second
Floor, City Hall, 1700 Convention Center Drive, Miami Beach,
Florida 33139 , to the Convention Center Director, City of Miami
Beach, 1901 Convention Center Drive, Miami Beach, Florida 33139
with a copy to the City Attorney, 1700 Convention Center Drive,
Miami Beach, Florida 33139.
B. All notices to be given the Concessionaire shall be
mailed to President, Recreation Services, Service America
Corporation, 88 Gate House Road, P.O. Box 10203 , Stamford,
Connecticut 06904 unless the Concessionaire shall notify the City
in writing of a change of address, to General Counsel, c/o
Allegheny Beverage Corp. Allegheny Circle, Cheverly, Md. 20781
and to David H. Nevel, Esq. , 407 Lincoln Road, Miami Beach,
Florida 33139 .
C. The parties may designate other persons whom they wish to
receive notices mailed pursuant to this section by giving the
other party written notice of such additional or alternate
addressees.
D. All notices shall be in writing and by certifed or
registered mail, and shall be effective when mailed.
23 . Assignments of Contract .
A. Assignment of Concession Agreement. To insure continuity
of management, the Concessionaire shall not assign, transfer ,
sell, convey or otherwise dispose of this concession or any part
therein or its right, title or interest therein or its power to
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r
execute the same to any other person, entity, company or
corporation without the previous written consent of the City of
Miami Beach Commission, expressed by passage of an enabling
resolution, which consent may be withheld in the absolute
discretion of the City.
Should the Concessionaire assign, transfer, convey or
otherwise dispose of its right, title or interest or any part
thereof in violation of this section, the City may at its
discretion cancel the contract; and all rights, title and interest
of the Concessionaire shall therein cease and terminate, and the
Concessionaire shall be declared in default.
B. Sub-Contractors. Concessionaire shall not permit any
laborer ' s, mechanic' s, or materialman' s lien or liens to be placed
upon the improvements on the City of Miami Beach premises by any
laborer , supplier , materialman, contractor or sub-contractor
employed by the Concessionaire during the term of this agreement
or during the period of installation by Concessionaire of
improvements and facilities; and Concessionaire agrees promptly to
discharge or cause to be discharged any such lien or liens
attaching to the said improvements, or, if in default therein for
thirty (30) days after written notice thereof from City of Miami
Beach, Concessionaire shall remit as additional payment any amount
or amounts paid by the City of Miami Beach, including reasonable
attorney' s fees and expenses in causing the removal of such lien
or liens. Nothing herein contained, however , shall require City
of Miami Beach to discharge such lien or liens, except at its own
discretion.
C. Relationship of City/Concessionaire. It is expressly
understood and agreed by and between City of Miami Beach and
Concessionaire that the City of Miami Beach is not a partner or
joint venture of Concessionaire except as to the possibility in
the State liquor license, that the parties hereto are not engaged
in a partnership or joint venture and that the City of Miami Beach
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is expressly excluded from any liability for debts or any other
obligations of Concessionaire, including, but not limited to, any
and all tax liabilities, and contractual or other indebtedness,
the relationships of the parties hereto being strictly that of
owner and Concessionaire.
D. Public Facilities Authority. Concessionaire understands
that the City has been discussing with Dade County and other
municipalities within Dade County, the possibility of forming a
Public Facilitites Authority ("PFA" ) , whereby the Convention
Center and/or the Theater of the Performing Arts (TOPA) may be
conveyed to the PFA as a body separate and apart from the City,
with the PFA assuming all the rights and obligations pertaining to
the Convention Center and/or TOPA. Concessionaire agrees that
City shall have the full and complete rights to convey the above
described facilities to any such PFA, or similar body, or any
other entity, whether private or public, without prior approval
from Concessionaire, provided that :
A. Any such conveyance shall be subject to this
Agreement; and
B. the transferee shall assume the rights and
responsibilities of City under this Agreement.
24 . Defaults.
A. Default by Concessionaire . Should Concessionaire at any
time violate any conditions of this agreement or fail to comply
with any of the Concessionaire ' s obligations hereunder , and should
such violation or failure persist for thirty (30) days after
written notice thereof given by the City of Miami Beach to
Concessionaire, or should Concessionaire fail to make required
payments or other charges punctually when due and such failure to
pay should persist for ten (10) days after notice to
Concessionaire of such failure, or upon the filing by or against
Concessionaire or the Performance bond surety (and failure to
replace the performance bond within thirty (30) days) of a
bankruptcy, receivership, assignment for the benefit of creditors ,
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liquidation, dissolution, composition or reorganization petition,
or other insolvency proceeding, the City of Miami Beach shall have
the right to immediately cancel this agreement without putting
Concessionaire in default; Concessionaire to remain responsible
for all damages or losses suffered by City of Miami Beach,
Concessionaire assenting thereto and expressly waiving the legal
notice to vacate said premises. Failure strictly and promptly to
enforce these conditions shall not operate as a waiver of City of
Miami Beach ' s rights and remedies, City of Miami Beach expressly
reserving the right always to enforce payments and other legal
remedies, or to terminate this agreement regardless of any
indulgence previously granted.
B. Abandonment. If the said premises shall be vacated or
abandoned by Concessionaire during the term of this agreement for
a period of two (2) Convention Center business days, the City of
Miami Beach may at its option and without serving notice elsewhere
required in this agreement; (a) take immediate possession thereof
for the remainder of the said term, and, at its discretion, re-bid
the contract. Concessionaire remaining liable for the unpaid
balance of the payments herein provided , and for all other
obligations under this agreement to the same extent as if said
abandonment had not taken place; or (b) cancel this agreement.
C. Quality Defaults. The Convention Center Director has the
sole authority to make determination of quality defaults and to
advise Concessionaire of such default through written notice.
25 . Termination. If the Concessionaire is in default
pursuant to Section 24 hereof , the City may terminate this
Agreement and revoke the privilege of the Concessionaire to come
upon the City ' s property for purposes of which this Concession was
granted and may oust and remove all parties who may be present
upon or occupying any part of the premises for the purpose of
exercising any rights so revoked, in accordance with the
procedures set forth in Section 24 . In the event of termination of
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this agreement by City or abandonment by Concessionaire,
Concessionaire shall thereby waive and forfeit all its investment
in FF&E and all general construction support payment, whether or
not disbursed . In the event that this Agreement is terminated
prior to the expiration of the initial term or Concessionaire
abandons the premises, and Concessionaire thereby forfeits its
FF&E and general construction payment, then City shall use its
best efforts to re-bid the contract, in substantially the same
manner as the bidding process for this Agreement, subject to then
prevailing market conditions. City shall pay over to
concessionaire any payment received from the new Concessionaire
for the undepreciated FF&E and/or general construction support
payment, less any and all expenses incurred and/or losses suffered
by City, including future percentage rental losses, resulting from
the default or abandonment.
26 . Administrative Dispute Resolutions . All claims,
disputes, controversies and other matters in question between the
Concessionaire and the City arising out of or relating to or
accruing by virtue of the contract and bid documents or the breach
thereof, or the services being performed by the Concessionaire
hereunder , shall be decided by the City Manager , with the right of
appeal by requesting the same in writing to the City Commission.
27 . City Manager Discretion/Action. All matters not
specifically set forth in this Agreement will be within the
reasonable discretion of the City Manager (or his duly authorized
designee, the Convention Center Director, as appropriate) to be
resolved in the manner set forth in this contract. Whenever in
this Agreement the City Manager or his designee is required to
take any action, such action shall be taken reasonably and within
a reasonable period of time .
28 . RFP & Proposal Incorporated by Reference . RFP No. 75-
85/02, together with all amendments thereto, and the
Concessionaire' s Proposal in response thereto are hereby
incorporated by reference into this agreement . In construing the
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rights and obligations between the parties, the order of priority
in case of conflict between the documents shall be as follows :
(1) This Agreement
(2) The Exhibits to this Agreement
(3) Any exceptions to the RFP contained in the
Concessionaire ' s Proposal which are specifically
stated as exceptions, if any
(4) The RFP
(5) The Concessionaire ' s Proposal
29 . Closure of the Convention Center by Force Majeure. In
the event that the City intentionally closes the entire Convention
Center (that is, does not offer the Convention Center for lease to
prospective lessees) for a period in excess of forty-five (45)
days, or if the entire Convention Center is closed by an Act of
God ("Force Majeure" ) such as hurricane, flood tornado or other
casualty beyond the control of the City or Concessionaire for a
period in excess of forty-five (45) days, then in such event the
rent shall be abated and term extended for the period of closure ,
provided, however that:
a) Concessionaire gives the City prompt written notice
describing the particulars of the Force Majeure, including but not
limited to the nature of the occurrence and its expected duration,
and continues to furnish timely regular reports with respect
thereto during the period of Force Majeure;
b) the rent abatement and extension of term shall be of no
greater scope and of no longer duration than is required by the
Force Majeure;
c) no obligations of Concessionaire that arose before the
Force Majeure causing the excuse of performance are excused as a
result of the Force Majeure; and
d) Concessionaire uses its best efforts to remedy its
inability to perform.
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Labor disputes with Concessionaire ' s employees or Concessionaires
suppliers ' employees will not constitute a Force Majeure. This
Force Majeure Section shall not apply to TOPA. Concessionaire
specifically acknowledges that City is in the process of
remodeling TOPA, and that in the process of remodeling, all or
part of TOPA may be closed for extended periods.
30 . Miscellaneous Provisions.
A. Venue . Venue in all proceedings arising out of this
concession Agreement or the Concessionaire ' s operations to which
the City is a party, shall be in courts within Dade County,
Florida.
B. Landlord ' s (City) Lien. In accordance with Florida
Statute 83 . 08 , as amended, the City shall have a lien for unpaid
rent upon all property of the Concessionaire (lessee) , his
sublessees or assigns, usually kept on the premises.
C. Summary Eviction Procedure . If only the right to
possession of the premises is involved and only if any damages do
not exceed County Court jurisdicition, the Concessionaire agrees
to allow the City to employ summary eviction procedure pursuant to
51. 011, Florida Statutes, as amended.
D. Entire Agreement. This Agreement represents the entire
and integrated Agreement between the City and Concessionaire and
supercedes all prior negotiations, representation or agreements,
either written or oral . This Agreement may be amended only by
written instrument signed by both the City and Concessionaire
utilizing the same formalities as were used for the adoption of
the Agreement.
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IN WITNESS WHEREOF, the parties hereto have caused these
presents to be signed and their corporate seals to be affixed,
attested by their witnesses and the City Clerk this 17th day of
December , 1986 .
CITY OF MIAMI BEACH
i
By
Ma or
Attest:
?")
City Clerk
SERVICE AMERICA CORPORATION
By _,( , 4 , d/A
Or President -
Attest: Recreation Services
Seni.o Vic- Preside -Finance & Administration
PNB/lsc: 3 12/15/86.!
12/10/86
FORM APPROVED
LEGAL DEPT,
Date /2/17/i
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•
/14
CONVENTION CENTER CONCESSION AGREEMENT
LIST OF EXHIBITS
Concessionaire Proposal "B"
Intentionally Omitted
Equipment Presently owned by Concessionaire and in use
at the Convention Center
Irrevocable Standby Letter of Credit
nE„
City owned equipment included in Agreement
Equipment and Furnishings Maintenance Standards
Product Price and Quality Standards
Required Reports
CONVENTION CENTER CONCESSION AGREEMENT
• RPP NO. T5-85/02
CITY OF MIAMI BEACH
PROPOSAL
B
For the exclusive right to operate the Food, Beverage, and Catering Concession in the
City_of Miami Beach Convention Center Complex for a fifteen 05) year period per the"
foregoing specifications, the undersigned agrees to pay to the City of Miami Beach:
L CAPITAL IMPROVEMENTS/EQUIPMENT/F17RNISHINGS/FINISHINGs
The undersigned agrees that the dollar amount shall be as follows:
1. Investment in finishing, furnishings and furniture and equipment in the
Two million, three
amount of hundred thousand ($ 2,300,000.00 ) dollars.
dollars
(Minimum amount of 1.8 Million (51,800,000.00) dollars).
II. GUARANTEED ANNUAL RENTAL PAYMENT:
1. From execution and until the planned Convention Center expansion is
complete Three Hundred Thousand ($300,000) Dollars per year.
2. -When the expanded Convention Center is substantially complete and
occupied (both new East side and existing West side occupied), Five
Hundred Thousand ($500,000) Dollars per year. •
' OR WHICHEVER IS GREATER *
M. PERCENTAGE RENTALS: An amount equal to indicated percentages of all
gross receipts, (except sales taxes), derived from that category, payable
monthly, irregardless of seasonal variations and without annual adjustment, as
follows:
L CONCESSION SALES 30.6
2. CATERING SALES 15.0 %
3. SALE OF ALCOHOLIC BEVERAGES 30.6
4. CAFETERIA SALES 15.0
10.0
5. TOBACCO PRODUCTS 96
RFP NO: 75-85/02
71
a
•
EXHIBIT "A"
Page 1 of 1
• I NVENTORY
OWNER: SERVICE AMERICA CORPORATION
INVENTORY DATE: PER START OF CONTRACT PERIOD - MARCH I, 1985
INVENTORIED BY: INVOICES SUBMITTED TO CONVENTION CENTER ADMINISTRATION BY SAC
QTY DESCRIPTION DATE VENDOR
ACQUIRED NAME COST
120 BURGUNDY WRAPAROUND APRONS /20980 •
1 CASH REGISTER MODEL DTS-1700 02-85 ANGELICA, UNIFORM 179` • :w
15 CASH REGISTERS - Model 2100 02-85 CONNECTICUT CASH REGISTER 11,3;1 -
15 CUSTOMER DISPLAYTERSCASH REGISTERS 02-85 CONNECTICUT CASH REGISTER 18,935 Cel
5 0
02-85 CONNECTICUTEKHAMCASH REGISTER 1, 72 _
2 1' X 8' 1-SHAPE NOT DOG t SODA UNITS =
I 8' X 8' 1-SHAPE DELI s SODA UNITS 03-85 PECKHAM CORPOR23,372 <
2 03-85 PECKHAM CORP 11,136 KC BE
7' CABINET CMT/CONTINENTAL BREAKFAST 03-85 PECKHAM CORP =
1 8' KIOSK/ICE CREAM 03-85 PECKHAM CORP 10,291 . -.�
2 8' KOISKS/UTILITY STYLE UNEQUIPPED 03-85 PECKHAM CORP 5,318 O
I 8' KOISK AND 8' CREDENZA/PIZZA 03-85 PECKHAM CORP 10'336 mc MODEL 406CA 03-85 DEKHAM . CO 8.693 H
> 3 BLIT-IN 2D4 FOOD WARMERS MODEL RW-26 03-85 WELLS MFG CO 2'13)
O 2 BILT-IM GRIDDLES MODEL C-136 W/SPLASH GUARDS I,K9 :
^' " rn
03-85 WELLS MFG Co , I :
= 2 NOT DOG GRILLS MODEL C-42-5 03-85 COMRADELY -A-GRILL CORP 1,915
I-- t
1 ELECTRIC WARMING PAN MODEL WH-2
2 JET SPRAY JET BANK DISPENSERS MODEL JS-7 03-85 ATLAS AL INDUSTRIES 7342
70
2 DISPLAY WARMERS MODEL FS-1X 03-85 JET SP y CORP 710 O A
"0� 120 LIQ-TROT DISPENSERS EM 500 11/ADAPTOR 03-85 NATCO COMP 1 631 C O
114
12M0111E ICE CARTS CODE 1C225P DARK BROWN03-85 IIIVENT CONTROL SYSTEMS 3,)00 s s 1 COFFEE CONTAINERS CODE SBOLCD DARK BROW 03-85 CAMSRO G CO 1,795 co cs
4 ELECTRONIC CALCULATORS MODEL 2125 03-85 CAMBRO CO S<� N
03-85 NOMOE TENS FOR BUSINESS 672
8 ROLL AWS FOOD WARMERS MODEL RM-2 03-85 WELLS M CO
8 NOT DOG GRILLS MODEL C42S 5,N1 O
16 21'X6'• GLAZIER WHITE L034 03-85 ROTI-A- ILL CORP 1,92 es s
4 12' GLAZIER MITE L03A 03-85 SNAP INC 9.911 = >
12 21' AUSTRIAN VALANCE RED 03-85 SOAP INC 149 �s /�
5 1)'X6" AUSTRIAN VALANCE RED 03-85 SNAP INC 819 N 70
rn
2 MOBILE CADDIES 03-85 SNAP INC 219 N
20 SKIRT MATES (HANGERS) 03-85 SNAP- INC • 175 O 2
1 XEROX MODEL 283• 03-85 SNAP- INC 51 s n:
1 XEROX DELUXE STAND 03-85 XEROX
2,130 > z
03-85 XEROX Y7 X226 -4
252 BUM PANS 18X26X18 09-85 CHICAGO METALLIC PRODUCTS 1,109 "I
6 STOCK POTS MODEL 4315 60 QT
09-85 LINCOLN MFC CO
IS RACKS FOR 18226 MODULES MODEL 7602 09-85 LINCOLN MFG CO400 -
4,155
ti
.
1•►
•
QTY DESCRIPTION OATS VENDOR
ACQUIREO NAME COST
792 PLAIN WHITE DESSERT CHINA PLATES 09-85 BUFFALO CHINA
2384 RESTAURANT FORKS - CLASSIC HARMONY 09-85 ONEIDA SILVERSMITHS 655
420 DINNER KNIVES - CLASSIC HARMONY 09-85 ONE,DA SILVERSMITHS 242
202
900 TEASPOONS - CLASSIC HARMONY 09-85 ONEI' A SILVERSMITHS 156
28 PLASTIC THERMOS CONTAINER BEIGE /500LC0 09-85 CARO MFG CO 1,485
180 COFFEE THERMOS COFFEE POTS /640TS BRONZA ' 09-85 CAI *O MFG CO 1,998 m
192 HARD PLASTIC BOWLS /34 FRUIT CUP 09-85 CAMPRO MFG CO 136
24 BUS PANS 12"X18" /1520 GRAY 09-85 CAM/i0 MFG CO S8 Q a
72 WAITRESS TRAYS CORK SURFACE ROUND BROWN 09-85 CAMP*O MFG CO
24 SERVING SPOONS SLOTTED 13" /46976 269 = s
24 SERVING SPOONS SOLID 13" /46973 09-85 VOLLRATN CO 30 R
09-85 VOLLMTN CO • 30 at m
42 STEAM TABLE PANS 6" 09-85 VOLLRATH'CO 670 -4 -4
30 STEAM TABLE PANS 4" 09-85 VOLLMTH CO 329 -9 -1
36 STEAM TABLE PANS 2" 09-85 VOLLRATN CO
v • 250 WEAREVER SHEET PANS 18"X26" 987 r _
09-85 WEAKENER • 1,98) �
a. 6 WEAREVER 60 QT STOCK POTS 09-85 WEAREVER 400 tmn en
15 WEAREVER SHEET PANTROLLEY 6' HIGH 20 SLOTS 09-85 WEAREVER m
m 2,610 = at
= 6 PORTABLE NOT CARTS 10-85 CRATER-HOFFMAN CORP 13,434 -4 -1
20
11\4
4 ICE MAKERS AIR COOLED HALF-000E SIZE FAWN 10-85 MANITOWRC 5,472 -4 m 0° Is ICE BINS W//606 LEGS FAWN 10-85
o -4 2 ICEMAKERS AIR COOLED HALF-CUBE SIZE FAWN 10-85 MANITOINC 5TOWAC .130 o H
-w 2 ICE BINS MODEL /EY-1104N BEIGE 2,130
n t0-85 FOLLETT CORP = s
I W 4 CONCESSIONAIRE
MOBILE BEER UNITS W/FAUCETSDISPLAY 10-85 PEALICK CORP 6,446 es '
10-85 NATCO CORP 3,141 o m
2 JUICE DISPENSERS MODEL OJT-20 10-85
3 WINE DISPENSERS MODEL SOW) 10-85 IIOIUL/1KEYINC 1890 -t 230 GIP 41)H
2 NOT DOG ROLL-A-GRILLS W/SILVERSTONE ROLLERS 10-85 CONNOLLY ROLL-A-GRILL CORP 2,698 es o
2 SANITARY GUARDS MODEL /A-706 10-85 COI�IOLLY ROLL-A-GRILL CORP s
12 MOBILE ICE BINS MODEL 250 10-85 L TIDE PFG INC 6,156 s
4 MICROWAVE OVENS MODEL LC-10-EVP 10-85 LI , MICROWAVE 3,238 es n
12 ALUM TRAYS 19X24 /L40-7840 03-85 GEMI$OTEL 6 RESTAURANT SUPPLY 570 m Ar
14 ALUM TRAYS 17X224 /L40-7846 03-85 GEN�IIOTEL I RESTAURANT SUPPLY 601 U. m
I TN UI-THE-WALL BEER SYSTEM 11-85 PE ICK CORP 323 p Z
I UTILITY LOCKER MODEL 8204 11-85
1 TITAN ELECTRIC OFFROAD BURDEN CARRIER MODEL 336 11-85 CCUSIMIAN ERCICR CORP 5,127 _
I ELECTRIC EXECUTIVE OFFROAD CARRIER II-85 C� 3,778 j�
W
3 SOFT SERVE FREEZERS DOLE FLAVOR MODEL OF-832 11-85 COCOELITE CORP •
37.585 m
1
t
--
I.+ •
QTY BEScaIrTION DATE VENOM
ACQUIRED OM COST
1 MOBILE PIZZA OVEN UNIT MODEL P-44 11-85 BAKERS PRIDE OVEN CO INC
8 POPCORN DISPLAYS MODEL PCI MODIFIED 11-85 HOT f 2'524
I CONDENSATE EXHAUST HOOD CEILING MTO EXHAUST TOP Y0 IIOC 4.096
1 COPIER MACHINE MODEL ILL 7172 11-85 STANLEEY KNIGHTGHT CORP 981
1 COPY CENTER CABINET 11-85 MOIMlOE 2,y4
6 RADIOS W/DIGITAL PRIVATE LINE 11-85 MONROE 169
11-85 MOTOROLA �+
I SIX UNIT DESKTOP I HR RAPID CHARGER 11-85 MOTOROLA 7.�7 -
I COMBINATION WALK-IN REFRIGERATOR/FREEZER STUCCO 10-85 W.A. BROWN K SONS INC 8,4 cies
12 18"x60" METROSEAL SHELVES MODEL 1860NK 11-85 INTERMETRO )89 ZIP.
_
16 18"X48" METROSEAL SHELVES MODEL 1848NK 11-85 INTERMETRO <
8 18"X42" METROSEAL SHELVES MODEL 1842NK 202 Mw a
11-85 INTERMETRO 202 = s
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CONVENTION CENTER CONCESSION AGREEMENT
IRREVOCABLE DOCUMENTARY CREDIT NUMBER
APPLICANT
BENEFICIARY AMOUNT
City of Miami Beach
1700 Convention Center Drive U.S.$ 2,300,000.00
Miami Beach, Florida 33139
Dear Sir (s) : EXPIRATION DATE
We hereby establish in your favor our Irrevocable Letter of
Credit Number which is available for payment of
your drafts at sight, rawn on the [Name of Bank ] and bearing the
clause - " DRAWN . UNDER [ NAME OF- . BANK] CREDIT NUMBER
" at our Letter ofT Credit Department at 1700
Convention Center Drive, City of Miami Beach, Florida, and accom-
panied by your signed written statement reading as follows :
"We hereby certify that the amount of this
drawing is due us in accordance with the Agree-
ment dated between the City of
Miami Beach and Service America Corporation
because Service America Corporation is in
default in the performance of its obligation in
Section 6 of the aforesaid agreement .
It is a condition of this Credit that it shall be deemed to be
automatically extended for a period of one year from the present
or any future expiration date unless we shall notify you by writ-
ten notice mailed at least 30 days prior to such expiration date
that we elect not to renew for such additional period. In the
event we elect not to renew, the amount of this Credit is avail-
able for payment of your drafts at sight, drawn on the (Name of
Bank ] and bearing the clause "DRAWN UNDER (NAME OF BANK) CREDIT
NUMBER
We hereby engage with you that your drawings in conformity with
the terms of this Credit will be duly honored on presentation.
This Credit shall be transferable by the Beneficiary without addi-
tional charge.
**This Documentary Credit is subject to the "Uniform Customs and
Practice for Documentary Credits" ( 1983 revision) International
Chamber of Commerce ( Publication No. 400) .
(NAME OF BANK]
For Cashier For Cashier
EXHIBIT "0"
Page l of l
- AS OF MARCH I, 1985
•
ltem4 DescrlDtlon
TTURE �-
Location uantit
1 Movable Stools 1.191Unit CuC Total Cost
FURN
2 Chairs w/casters Cafeteria 46 *0002
3 Chairs. Bamboo f 37.50 = 1.725.00
4 Tables 24 x 30 216 ,a3 75.00 2.850.00
5 Tables 42 round 26 + 35.00 7.560,00
6 Tables 32 x 32 0005 15.00 390,00
7 Tables 24 x 24 14 p0006 15.00 420.00
8 Tables 27 x 27 12 .0007 15.00 210.00
9 Tables 24 x 48 4 '0008 15.00 180.00
10 34• Round Concession Condiment Tables 0009 15.00 60.00
11 Barrettes " 6 !0010 15.00 90.00
BAR E UIPMENT 14 SS.00 770.00
rl
8 +0012 45.00
Cann 6 hose valves360.00 p
13 Selwlx 6 buttonators Lounge 6 0021 =
14 High Pressure Regulators 3 NV NV
15 Low Pressure Regulator NT NV NV n^
16 2 NT NV NV.
z
Two product 10 x 15 Alum. cold plates 1 NT NV
17 Sunbeam mile high model 8-600-A-48 6 NT NV • p
2 m • 18 Sunbeam mile high model SBC 1000 Various 13 0062 216.67 1,300.00 n z
x Sunbeam mile high model A-100 Kitchen 2 0063.65 1.250.00 16.250.00 :71 cs
no
550.00 1.100.00
_ 2 � -t m
I = 20 Sunbeam mile high model 8-1000 " 0064 1.600.00 3.200.00 p z
0 22 Sunbeam mile high model SFB-10000 1 00667 st
-1 Sunbeam mile high model MST - p 750.00 750.00 z r^
23 5 year warrantycompressors
- 600.00 70
I-1
24 5 year warranty compressors
Kitchen 13 100.00 ca el ,
25nn
Giant *let NT7.00 91.00 ac
26 popping plants IGS 32 EP Office 3 - 9 7.00 21.00
27 Schlitz taps 17415 0098.99 875.00 es
Cushman cart 130275 Various 14 NT 1.150.00 c rim
pm ca
28 Cushman cart 130675 Movable/varies 1 NY y N
29 Natl Vendors crown line cig mach 0- 1.550.00 1.550.00 =
Various 1.250.00 1.250.00 ac c
4 450.00
0816 1.800.00 z
30 '0838 es
Nat! Vendors cabaret cig mach ., 0 4. a
31 2 0035 450.00 900.00
nn
Barbel meat slicer /818 0038 n
32 D-85739-ARS-10-2A Fire safetyKitchen I 0089
33 Electronic security system-camera. phones Various 660.00 660.00 nn
34 I T 665.00 665.00 z
8' extravaganza fountain 1 NT 13.??5.00
Office 1 0114 13.230.00
630.00 630.00
'4
-I-
Ele
I
Item/ _Oescrtption
Location 91.11nAilY Ta9.../ Unit
3S RU600 Curtiss elec urns 6 gal — Lost Total Cost
Stands 4 0825 $ 175.00
0798 S 1900.00
36 RUI000 Curtiss OK urns 10 gal 0178
37 Marlboro coffee urn Kitchen 0159
38 1 0090 100.00 100.00
Formica sery cab bin. sink - 0
39 Formica faced icear cab Bar 2 290.00 290•
40 Stainless hand sink NT 200.00 100.00
41 .� 1 NT 250.00
Cashiers stands 301" I NT 250.00 •
42 Duke port cafeteria line-ups consisting of: ,� 2 NT �'� 20.00
Cold pan units 581 100.00 270.00
Cafeteria •
4 0041 3.750.00 0
0042 1.500.00 =
0055 <
43 Hot food units 721" at
�� rn
4 0043
-4
0044
0
0053 :71 co
n _
ICI x 44 Hot food units 581" 0054
IN a 45 Solid top units 141" " 2 0045
-t rn
17.41
0052 c z
4 —1 4 0046 t
0047 • z z
0050 rn
I J I 46 Solid top units 581" " 0051 a n
2 0048
rn C '
47 Hobart sliding door refrigz
" 0049 c rs
2 0057 1.050.00 2.100.00 �'
48 Hobart CRS-103 dishwasher 0058v.
49 0-300 floor type mixer Kitchen 1 NT = on
Hobartr S x6 long1 3.750.00 3.750.00 rn o
S1 Leitner table topfreezer
unit Cafeteria 0081 750.00 750.00 z s
1 0061 610.00 610.00 >.
52 lettnen up-draft unit 13' Not feasible I 0060 950.00
53 leitner 4'6" self contained table top refrig
I NT 's in
54 Hobart KSA-2 door reach in refrig " 1 1115.00 975.00 z
Kitchen 3 006859 600.005600.005rn
0068 625.00 !,875.00 rn
0069 =
55 Hobart vertical mixer VCM-10 al
0070 rn
1 0126 1.500.00 1.500.00 "i
-2-
14
IPA •
Item/ Oescriptfon
Location
gMntai
56 Chrome shelving walk ins LE T-a4/ Unit Cost . Total Cost
Stainless port equip stand Kitchen 1
57 GE CR-40 elec ranges NT f 720.00 f 720.00
57
" 1 0090 625.00 525.00
59 2 0082 X0.00
GE 01-904 convection ovens " 0063 1.280.00
3 0084 • 850.00 2.550.00
600085
61 GE CS-650 db le deck broiler " 0086 . ,
Formica tray stands port 1 0087
Cafeteria 2 0036 1.750.00 1.750.00
62 Condiment stands formica •' 75.00 150.00
" 2 0037
63 Front bar formica 0001 85.00
64 0014 170.00
Formica super structure - stained glass Not feasible Bar 1 NT
WALK IN COOLERS 1 200.00 200.00
NT 550.00 550.00
66 tc n combination 18x17'8 tool/freez
North Lobby 9x6'8 walk in cooler Kitchen 1
No. Lobby 2 3.100.00 • 3.100.00
o+ m ln
67 North Hall 6x5'8 walk in cooler 0793 CP
A = South lobby 8x5'8 walk in tooter No. Hall 1
0794 2.200.00 1.100.00
2111:
�W South Nall 12x6'8 walk in coolerSo. lobby 1 0839 0819 1.650.00 1.650.00v71 Stainless urn stand sink insetSo. Nall 1 0771 2.000.00 2.000.00 p .:rPreparation sink unit Kitchen100882.500.00 2.500.00 Crn
'w 7? 3 tub bar sinks du inboards " 1 NT 400.00525.00 =Ir� 73 Set stainless soiled and clean dish tables S2S.00 525.00 rov - 74 3 tub bar sinks 1 NT 800.00 vr'en
Bar 3 NT 2.250.00 800.00 rno00272•x•00s_c75 00-68 C_S beer dim 0028 n
pensersVarious 0029 510.00 H5 0030 1.530.00 s0764 ^'0789 •
=176 DO-68 C-S modified beer d1s 081077 72x30 Port work tablesDenser stainless 0821 170.00 2.350.00i
Kitchen 1 0113 170,00 170.00 1 0076 00770127. 0129 175.00 700.00
A
-3-
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11,.,E ..imm
Item/ Description
location uantit Ta
78 Stainless top port work table 30x96 Did Co t Total Cost
79 84x36 stainless top port work tables Kitchen 1 0075
2 Q0744
•
: 250.00 f 250.00
80 72x36' stainless top port work tables . 0130 245,00
3 0071. 490.00
_ 81 0072 '
84x30' stainless top port work table 0073 235.00
36x30' stainless top port work table 1 0128 705.00
83 Stainless liquor trough approx1 210.00 210.00
843 Stainless
Cocktain units 40' �. 1 0078NT140.00 140.008
Bar 4 0031 180.00 180.00 n
0032 0
z
85 0033 <
Port ice bins stainless 0034 rn
86 Weiner steamers stainless Kitchen 8 70.00 280.00
=
ro Hall 12 0765 0784 70.00 560.00 )
o k 1p
0766 0785 o
z
I = 0784 0822 ce
• a 0785 0830 o ,
o -i 87 0808 o z
.� BM-23-S port stainless units w/casters 0809
Cafeteria 2 0039 380.00 4,560.00 = m
88 8FM Port fold bars 0040 ro z _
Storage 6 230.00 460.00 ca rl
89 Ol?1 60.00 360.00 o
Series 100 serpentines Same/ z
90 Cash drawers - 4 each counter 3 0125 30.00
91 8' sausage stand 4' grill cutting board.
Various 1690.00 c n
NT 20.00 320.00 ro
glass protectors 6' shelf, 2 cash drawers.
H
wrier lights top formica s
92 •
8' hot dog stand Hall 1 0091re O
93 Formica side stands 8' long to match sausageal
1 0120 600.00 �'� = z
stand, 1 cash drawer in each „ 550.00 550.00 '� z
2 0092
94 8' formica side stands, 1 cash drawer in each A
4 00093 490.00 980.00 rn
0121 16 =
0122 ^�
. 0123z
490.00 1.960.00 "� _
i .
1
4 -4-
•w
.1 .
mow Rao am ming mew am= mom mom
lte�1 Description Location2R._uantit
_.Y Tag/ Unit Cost Total Cost
95 Formica port stands for Weiner steamer.
2 cash drawers in each Hall
0115
0117
% 0118
GE 4' griddles CG-I! Storage 2 001
119 $ 525.00 f 2.100.00
00
97 Formica 8' port bars w/stainless sinks 0101 385.00 770.00
8 • 0105 0109
0106 0110 el
0107 0111 0
96 /871 lakeside port bars If0108 0112 525.00 +200,00 z
3 0102
0103 rn
iC
0104 120.00 • 360.00
99 Hobart microwave oven
Kitchen 1 0079 750.00 750.00
37 CONCESSION STAND - NORTH HAIL o
100 Chrome shelvingz
A K walk in cooler 1 0819 ^
= 101 GE elec CG-20 griddles No. Nall 2.[UO.W ?.tuu.00 -fit rn
0821
I1/4 102 Glass protectors » 2 0829 165.00 330.000 -z+
gt 2 0823 t
0831 •
IJ 103 Stainless urn tray » 150.00 300 00
104 Formica candy display units 1 0825 155.00 155.00 v
» 2 0818 rn ca
105 Set chrome shelf cab » 0833 55.00 110.00 0
106 Stainless 3 tub sink faucet and basket - 1 0820 85.00 85,00 nA
107 • Formica back bar cab 1 NT 105.00 105.00 H
108 leltwer VCF-4 48' refrlg display and base 1 NT 140.00 140.00 s
109 Stateless hand sink faucet » l 0828 100.00 900.00 ^� o
110 Formica serving counter i 0835 40.00zm 2E 40.00 2lb
1 NT 110.00 110.00
CONCESSION STAND - NORTH L0881► n
111 Chrome shelvingz
walk in colter No. Lobby 2 0793 rn
112 GE 'lac CG-20 griddles » 0794 2.200.00 4.400.00 =
2 0804 ^+
0805 165.00 330.00 -4
� . -5-
•
•
Item. Description Location Quantity Tag/ Unit Cost Total Cost
113 Glass protectors No. Lobby 2 0806
0807 S 150.00 $ 300.00
111 Stainless urn tray 1 0798 155.00 155.00
115 Formica candy display units 2 0796
• 0797 55.00' 110.00
116 Set chrome shelf cab 0 61 . 0792 90.00 90.00
117 Stainless 3 tub sink faucet and basket NT ?00.00 200.00
118 Formica back bar cab 66NT 200.00 200.00
119 Lehner VCF-4 48' refrig display and base 0811900.00 900.00 es120 Stainless hand sink faucet 0795 40.00 40.00 o
121 Forsica serving counter 66NT 120.00 120.00 s
CONCESSION STAND -SOUTH HALL <
nm
12? Chrome shelving walk in cooler So. Hall 1 0711 2.200.00 2t?00.00ar
123 GE elec CG-20 griddles 2 0182 0
"11 0783 165.00 330.00 A =
rn 124 Glass protectors " 2 0786 •
• at
0787 150.00 300.00 2
= 12S Stainless urn tray 1 0778 155.00 155.00 z
I°N ae 126 Formica candy display units " 2 0776 t -�
o -� 0777 55.00 110.00 _ xi
-w 127 Sets chrome shelf cab 1 0772 180.00 180.00 ro
I rf. 128 Stainless 3 tub sink faucet and basket N 1 NT v r'+
• 129 Formica back bar cab 1 NT 135.00 135.00 rn s
130 Leitnsr VCF-4 48' refrig display and base - 1 0788 100.00 900.00 el
131 Formica serving counter 1 NT 85.00 85.00 0
tn
CONCESSION STAID - SOUTH LOUT
s LOUT :I;
132 Chrome shelving walk in cooler So. Lobby 1 0839 2.200.00 2.200.00 ro o
133 GE slat CG-20 griddles " 2 0752 PIC
as
0753 165.00 330.00 an
134 Glass protectors 2 0757
135 Stainless urn tray " 0758 150.00 300.00 nn
I 0759 155.00 1SS.00 nI
2c
ro
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•
•
CONVENTION CENTER CONCESSION
AGREEMENT
CITY OWNED EQUIPMENT
3 888888
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" 888888
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EXHIBIT 11E"
Page aof7
SERVICE AMERICA CORPORATION
FOOD SERVICE EQUIPMENT MAINTENANCE PROGRAM
MIAMI BEACH CONVENTION CENTER
All Food Service Equipment is susceptible to failure or breakdown.
Extremes of temperature, humidity and long hours of operation
eventually take their toll. Although a maintenance
not eliminate equipmentbreakdowns, program will
of disruptive fluresand extend the tusablecan elife ouce fallequipment.
Service America will be committed to a continuous maintenance
program in the Miami Beach Convention Center with the following
goals:
I. To eliminate disruptive equipment failures and
enhance the operation of day to day business
activities.
II. To maintain and exceed internal and governmental
sanitary codes.
III . To extend the useful and effective life of the
equipment program.
IV. To enhance an equipment replacement program and
allocate "equipment replacement funds" properly and
effectively.
The key elements in the Service America Food Service Equipment
Maintenance Program is following:
Planning - through scheduling and record keeping
Inspections - through self-inspections with internal and
external maintenance and repair actions
Designated Responsibilities - by assigning the Warehouse
Manager who operates the labor crews and ultimately reports
to the food service General Manager.
The following details, within each major category, the specific
actions required to accomplish the Maintenance Program goals and
the forms that will be incorporated.
EXHIBIT 'V"
Pagel._of 31
Planning
Record keeping - Each individual piece of equipment will
have a detailed "Equipment Record Card" , attached at the
end of this section.
The "Equipment Record Card" will detail all the following
information categories:
1. Equipment - This identifies the item such as
compressor, range, hot water heater, or food
warmer, ect.
2 . Location - The site of the equipment within the
building, such, as kitchen, concession stand number,
ect, .
3 . Inventory No. - This is the number assigned by Service
America to the equipment.
4 . System - Equipment is many times a part of a system.
An example of this is that a compressor serves the
reach-in refrigerator located in the kitchen.
5. Date Purchased - This is the invoice date of
equipment.
6. Date Installed - This is the date equipment was put in
place in your facility.
7 . Manufacturer - The name of the equipment producer is
listed here.
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8 . Serial No. - The identification number of the
equipment, assigned by the manufacturer.
9 . Model No. - The manufacturer' s model identification
number.
10. Purchased from - This will be the distributor or
dealer from whom the equipment was purchased.
11. Energy Characteristics of the Equipment - This
information is usually found on the equipment data
plate or in the owner's manual .
12 . Warranty - The warranties provided by the equipment
manufacturer.
13 . Service and Parts Manual Location - This readily
identifies the whereabouts of these critical
documents.
EXHIBIT "F"
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Page .2 of 317
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14 . Maintenance Checklist Location - This will be kept in
the warehouse office.
15. Preventive Maintenance Frequency - Assign designated
frequency.
16. Spare Parts - This list would include those
parts
frequently replaced and those that might be kept in
inventory on premises.
17. Additional Information
Included will be any other
information about the e
in maintenance equipment which would assist us
planning.
The "Maintenance Checklist" is used to review the
information provided by the e
contractors. Most manufacturersfurnishment nrecommende or
maintenance schedules with their equipmentd
alonwith
maintenance manuals and parts cats ogs.The information will
be prepared on a form called the Maintenance Checklist,
attached at the end of this section.
The ing
describe the items appearing in the attachedllowform. notes
1. Equipment - Identification of the item, such as
compressor range, hot water heater, etc.
2 . Inventory No. - The number Service America assigns to
the equipment.
3 . Location - The site of the item on your premises.
4 . Frequency of maintenance tasks.
s
tasks are to be performed daily, In thly endmpem, the
annually and are listed in themonthly and sem,
columns.
5. Frequency interval and suggested abbreviations to
identify columns.
The "Record of Maintenance Services" is an important tool
in our preventive maintenance program it is a record of the
services performed. This not only
tasks performed but also acts as guidediin: history of
o determining the spare parts that must be kept on
hand
o projecting costs of parts and labor for repairs
o adjusting maintenance schedules and
o purchasing new or replacement equipment.
EXHIBIT "fI
Page 3 of 3'7
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The following notes describe the items appearing on
the
attached form.
1. Equipment - Identification of the item, such as
compressor, range, outdoor lighting, etc.
2 . Inventory No. - The same number assigned to the
equipment on our equipment record card and maintenance
checklist.
3 . Location - The site of the item on premises.
4 . Date - When service was performed.
5. Description - Tasks completed;
BM and SA are
abbreviations for bimonthly and semi-annually.
6. Parts Costs - Dollar amount for parts and
used. supplies
P
7. Mechanic - Name of serviceman or company performing
the maintenance, g
8 . Time - Amount of time spent performing maintenance.
Scheduling - Each individual
included in a maintenance inspectioniecfschedule.euimentwell dbe
ets ailed
in the individual equipment 's Maintenance Checklistaand
the
Record of Maintenance Services, a specific time frame will
be chosen which best suits its particular func 11
time frames will be weekly, bi-monthl tion. The
annually or annually. Y, monthly, semi-
Ins ections
Inspections are completed as the overall "checks and
balances" actions in the maintenance
inspections will be performed b program. These
regularly scheduled basis. Y management personnel on a
difficult to reachIn certain heavily used and
pieces of equipment outside services
will be incorporate
Attached at the end of this chapter are the
equipment inspection forms" and "self inspectiondfoserve
rms.
This Food Service Equipment Maintenance Program
is an which is performed above and beyond the normal day to dayivity
equipment care procedures, y
enhance and document our The purpose of the program is to
maintaining the highest levelsdofprofeses in the continual goal of
food
management at the Miami Beach Conventions ional Center. service
EXNIBIT '.p,
Page of 37
EQUIPMENT RECORD CARD
Equipment
ovation
Inventory No.
System
Date Purchased_
—_New
— lJsed Date Installed
Manufacturer
Sepal No.
odel No.
Purchased from
H.P.
.W.
Volts VA
mps
BTU's per hr. input hese
Warranty Speed
Service and Parts Manual Location
Maintenance Check List Location
Preventive Maintenance FreqUency
Spare Parts:
Description Location
Part No. 111111:=11111
Distributor
Additional Information:
EXHIBIT sr,
Page S of 3'7
1
MAINTENANCE CHECKLIST
Equipment
nventory No.
Location
40 8"
O K
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D-Daly,W-Weekly,M-Monthly,BM-Bimonthly,O-Ouarlerly,SA-Semi-Annually,A-Annually
RECORD OF MAINTENANCE-SERVICE
Equipment
'nventory No.
Location
Date Description
Parts Cost
1111111111111111111111111111111111111111
111111.1111111111111111111 .
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111111111111111111111111111111111111111111
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EQUIPMENT SCHEDULING
PM
AM AM
' Noon Midnight AM
Equipment Location
56 7 8 9 10 tt 12 1 2 3 4 5 6 7 8 9 10 ti 12 t 2 3 4 5 6
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'G — Gas E — Electricity —
EXHIBIT "F"
Page 8 of 22_
SELF INSPECTION
Oats Inspected;
Inspected Br____________X , Needs Correction
ITEM
Comments on Oil
ctions c,enc,esRegwed Noted
Date
and Ar
Corrected
1111111.1 1
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01111111111111111111 !I
11111111111111111111111111111111111111
111.111111111111111 .
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EXHIBIT ups
Ng' 9of77
FOOD SERVICE EQUIPMENT - 1
Pate Inspected:
Inspected 9y:
X - Needs Correction
Comments on Deficiencies Noted
and Actions RequiredDate ;
Corrected
1.REFRIGERATION
Incorrect operating temperature—
Short cycling—
Controls and thermometers not accurate—
Doors and seals leak air—
Inadequate capecty—
Coils.tarts dirty—
Ortve belts worn,loose.not aligned—
Airflow restricted—
Cold spots on extenor walls—
Units not level—
Other—
2.COOKING EQUIPMENT
Heated surfaces dirty—
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Equipment not level—
Controls not accurate—
Use schedule not posted—
Operating instructions not posted—
Other—
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EXNIiIT "F"
Page IO of 3'1
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FOOD SERVICE EQUIPMENT_ 2
oat,Inspected:
X Ne,da Co • n
Recfns Inspected 8y:
ITEM
Comments on Oetic„nc,«Noted
and bona Required Oat,
3. DISHWASHING EQUIPMENT Corrected
Sod left on utensils—
Water temperature not correct— I
Equipment dirty—
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I % eral d,ppstts—
Leaks—
Hot w.j booster heater not dose to
machin,—
Hot water line,not insulated—
Automatic dispense„not operating—
System runs at partial capacity—
Other— i
partialI
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a. EXHAUST I
ST VENTILATION(HOODS)
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Debris and grease accumulation—
IDuct work, tans Leaned irr
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egulany—
Inappropriate automatic air voiume—
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I Fire extinguishing sste
IY m not in good order—
Manual fire extingush,n i
g system not accessible—
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I Other— I
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5. MISCELLANEOUS EQUIPMENT
Warmers left on when not in use—
Equipment not kept clean—.
Operated for other than intended use per '
manufacturer—
Other—
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EXHIBIT tF"
Page of 3?
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FOOD SERVICE EQUIPMENT— 3
Date Inspected:
miciii.X • NNQe Inspected Sy:
Cor►eetbn
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Comments on Deficiencies Noted
and Mons Requiredete
8.LAYOUT AND DESIGN CorCorrected
Inefficient traffic flow,_
IOther—
iij 7.
Aoomonu
COMMENTS
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EXHIBIT "F"
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Page�of 3'7 -
RTICE AMERICA
-,
çcivo RATION.„
��•, A subsidiary of ALLEGHENY BEVERAGE CORPORATION
DECEMBER 2,1986 4 /R< C'\ t,�
Mr. Tom Prytherch
Office Of The Purchasing Agent
Miami Florida 33139
Dear Mr. Prytherch,
The standards employeed by Service America for sanitation
and equipment maintenance are derived from the National Restaurant
Association guide lines, (attached) .
Service America subscribes to all of these intents, and
purposes in all of its ope ations and employes extensive training
programs to execute compre: 2nsive sanitation and maintenance programs.
Strict emphasis is placed on a "Clean As You Go" philosophy, with
• special detailing of each indivual piece of equipment at the end of
each event day. IE all food contact surfaces grills, roller grills,
and alike are cleaned and sanitized thru out the business day, oven
cavities cleaned after each use day,dish machines, glass washers
and alike maintain automatic detergent and final rinse additive
equipment that announce to the operator by electric alarm any need
for refills of these chemicals, at the end of each meal period the
holding tanks are thourgly rinsed and filter screens are cleaned
and replaced for the next use.
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Preventive maintenance/repair programs will continue as
is presently done in order to operate at optimum efficency.
Refigeration condesing units cleaned every two weeks for
units that operate on an on going basis, those pieces that are to
be out of service for more than 48 hours are thorougly cleaned and
checked at restart. (Service America has and will continue to
cooperate with the Directors energy conservation policy wherever
possible by turning non essential refigeration off during down
periodsDbetween shows) .
Oiling and adjusting of all motorized equipment is done
on a as usage requires basis, as the Center is not a daily on going
operation many pieces of equipment set idle for long periods of time
(IE convections ovens, mixers, slicers, food processor refigerators
etc.) these are oiled and/or adjusted and checked for optimium
operating ranges two to three days in advance of expected use, any
defficencies noted are immediately brought to the attention of the
respective service company employed at that time to render whatever
corrective action necessary to bring the particular unit on line.
The maintenance currently desired or required is provided by the
following companies:
Miami Beach Convention Center • 1901 Convention Center Drive • Miami Beach, Florida 33139 • (305) 672-0006
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EXHIBIT "F" •
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Page 13 of 3 7
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W. I. Nass & Sons Inc.
7250 N.E. 4 Ave.
Miami Florida 33138
For stoves, ovens, dishwashers, broilers etc.
Teak Refigeration Service Inc.
730 N.W. 76 Ave.
Miami Florida 33126
As the name implies refigeration and related
T & F Service Co.
5321 S.W. 6th Street
Plantation Florida
Cold Beverage Dispensers
Service Americas commitment of capital to maintain equipment
at its optimium operating capacity has thru October of this year
alone exceeded the budgeted amount by in excess of $5,000.00 for
a total of $12,485.00. And r) pressure what so ever is brought to
bear on any unit manager to avoid repairs or preventive maintenance
in lew of posting higher pr its in any given month or year.
During the installation of new equipment both manual and
mechanical, a complete and comprehensive guide to operation, sani-
tation and maintenance will be developed by type and catagory using
both the N.A.R. 'S and the manufactures recommendations. An initialed
time log and history will be maintained on each piece of equipment
at least monthly, for the term of the contract. All of the above
referenced documents will be be available for review at Service
Americas offices within the Center.
Additionally sanitarians with the Department of Business
Regulation, periodically inspect the premises of the Center, with
the intent of helping management maintain the integerty of the
facilities in regard to sanitation of the equipment and their
respective enviroments plus their state of repair. These inspections
are both welcome and usefull, and also insure the City of Miami
Beach that Service America is well within acceptable standards
mandated by the state of Florida and Dade County.
As in the past, as these documents are produced facimiles
thereof will be forwarded to your office for your files.
At least 30 days after installation of each piece or class
of equipment you may expect to recieve a complete detail of standards
including Service Americas inventory tag number and the Cities corre-
sponding number if any has been attached by that time, at this writing
some classes or individual pieces could be as far from actual insta-
llation as 3 years into the future.
We trust that the above can be referanced to contractual
resolve, thru all concerned parties now and hereafter.
Respect %: 1 larr
S.M. Bennett
Operations Manager 791
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EXHIBIT "F"
Page 14 of ' ?
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FOOD SERVICE EQUIPMENT
INTRODUCTION •
C-1
CUSTOM VS. STOCK EQUIPMENT C-3
REFRIGERATION C-5
COOKING EQUIPMENT C-9
RANGES C-9
GRIDDLES C-10
BROILERS C-11
OVENS C-12
MICROWAVE OVENS C-14
FRYERS C-15
STEAM COOKERS C-17
DISHMACHINES C-19.
SINKS C-21
WATER HEATERS C-22
EQUIPMENT EXHAUST VENTILATION C-23
FIRE PROTECTION SYSTEMS C-24
OTHER FOOD SERVICE EQUIPMENT C-25
LAYOUT AND DESIGN C-27
EXHIBIT "F"
Page IS of 31
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INTRODUCTION
This section of the manual provides basic information on the selection. cperation and maintenance.of
food service equipment and the layout of your kitchen.
Equipment used for storage. preparation and service of food is a major portion of your restaurant's
investment. These appliances must operate long hours. perhaps around the clock. They may operate
at elevated temperatures or well below freezing. Equipment breakdown impacts the operation
immediately with menu changes. food spoilage, waste and dollar losses
Selection of new or replacement equipment is a complex decision which must consider many
variables: intended use, energy sources. available space. traffic flow, regulatory codes, available
personnel and, of course. cost. All of these and more will affect your choice.
Equipment catalogues are available from manufacturers and distributors. consulting services can
provide advice; and major exhibits, such as the National Restaurant Association Show(s), provide
opportunities to view equipment and compare characteristics. Ultimatel . you must match the
machine to the job you want it to do.
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EXHIBIT "F" •
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Page 16 of 37
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CUSTOM VS. STOCK EQUIPMENT
One of the basic decisions to be made in equipment purchase is the choice between stock equipment
or custom-built items. At first glance, buying "off the shelf' may seem to be the better bargain since
custom items may cost as much as 50 percent more than their stock counterparts. However, in the
mans cases where stock appliances are not available with the needed size, shape. power. capacity.
etc.. custom-built units may be the best buy despite a higher price.
Obviously. if you can use standard equipment without special modifications and save money on the
purchase. you should do so. Most standard manufactured pieces come with a variety of options
available to help fit your needs. Thus. a standard worktable may be sufficient for your operation: but if
you will need a larger size, more under-table storage compartments or an unusual shape, then a
custom fabrication should be your choice.
The key to this selection is to KNOW what you expect the equipment to do for you. Will standard-
sized drawers accommodate your utensils, or do you need special storage for special tools?Will your
freezers and refrigerators be used for storage of prechilled foods. or will they be expected to"pull-
down-and rapidly chill large volumes of hot food?Work out your operation's plan, and consult with
your architect/engineer/equipment supplier. They must know your needs in order to supply
equipment to do the job.
In addition to questions of size. configuration, capacity. etc., compare both standard and custom
equipment for feasibility and durability. Mass-produced items may suffer from the small defects
common to all assembly-line processes. Conversely, custom items are..by their nature. "one of a
kine. and both you and the supplier must be sure that components are accurately assembled.
Equipment bearing the mark of the National Sanitation Foundation (NSF) or other independent
standards certification groups will meet these organizations' standards.
KNOW what you need. and work with your suppliers to get it. Don't be afraid of custom equipment if
the gain in efficiency offsets the higher price. but don't be misled into rejecting all stock equipment
which might meet your needs
C-3
EXHIBIT "F"
Page 117 of 3')
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IN _________
REFRIGERATION
Numerous refrigeration systems are found in all restaurants.
They range in size from a small device which acts as a water It;t411)1i
• cooler to large systems used for air conditioning and walk-in , /
freezers. „I‘
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The purpose of this section is to eliminate the mystique of •�,
refrigeration by providing the restaurateur with the operating
principles of such systems and to familiarize him with terms used
to define components and functions of refrigeration.
The diagram below illustrates the components and functions of a simple refrigeration system.
Beginning at the motor/compressor (1). the refrigerant flows as a vapor at high pressure to the
condenser coils (2). These coils are normally found adjacent to the motor. The condenser fan (3)
forces-air over and around the coils, cooling the refrigerant. The refrigerant then flows as a liquid to
the receiver (4). The receiver is normally a cylindrically shaped vessel located under the condenser
coils.
Next. the refrigerant passes along the liquid line (5) through the expansion valve (6). (The refrigerant
is now under low pressure and remains so until it arrives at the compressor, giving rise to the terms
"low side"and "high side"when referring to portions of the cycle.) Once through the expansion
valve, the liquid refrigerant enters the evaporator (7) and absorbs the heat from the interior of the
refrigerator. The evaporator is a series Of coils normally found in the upper portion of refrigerators.
The absorption of the heat is usually assisted by a flow of air from the evaporator fan (8). In absorbing
the heat from the refrigerator interior, the liquid refrigerant once more becomes a vapor and returns to
the compressor through the suction line (9) to start the cycle once again.
The temperature sensing bulb or"pigtail" (10) is located in the refrigerated area and is connected to
the thermostat switch (11). This controls the power supply to the motor and begins and ends
operating cycles.
9 1
2
r• Flow of Refrigerant
e I ( 3
Irk'
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4 •
Low Side High Side
Refrigerator
1.Motor/Compressor 7.Evaporator
2.Condenser Coils 8.Evaporator Fan
3.Condenser Fan 9.Suction Line
4.Receiver 10.Sensing Bulb
5.Liquid Line 11.Thermostat Switch
6.Expansion Valve
C-5
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EXHIBIT "F" •
Page 1 of 3')
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Refrigeration — Operation and Maintenance
Proper operation and maintenance of refrigerators and freezers fall into two general categories the
mechanical system and the storage area. or "box."
Mechanical Systems
1. Don't stack cartons or other materials where they will block airflow to refrigeration coils or
machinery. Keep coils clean and free of dust. grease. lint or frost with a regular. scheduled
program of cleaning. (A 30 percent reduction in airflow over the condenser coil can result in an 18
percent loss of refrigeration capacity )
2. Keep motors and compressors correctly lubricated. Keep drive belts aligned and in good repair.
3. Replace all covers or access panels after service.
•
4. If possible. locate compressors and condensers in a cool environment. This will ease the load on
both your refrigeration equipment and your building air-conditioning system. Outside air is free
and may often be cleaner and cooler than kitchen air.
5. Place indicating thermometers in easily readable locations inside all refrigerators and freezers.
(Most health codes require these to be accurate plus. minus three degrees F.) Consider the
benefits of time-temperature recorders or alarm systems to alert you to sudden or abnormal
temperature fluctuations.
6. Choose or design a system to accomplish what you need. (However, beware of the overdesigned
system: this can produce as many problems as underdesigned equipment.)
7. Warm product can be devastating to a refrigerator. Unless the system is designed to accept the .
extra load. avoid placing large volumes of hot foods in the units for chilling. If 20 pounds of 100°F
product is placed in a 20-cubic-foot reach-in refrigerator, it reduces the cooling capacity of the unit
by 25 percent over a two-hour period. If 200 pounds of 100°F food is placed in an
8-by-10-by-8-1/2-foot walk-in cooler for a four-hour"pull-down." it will absorb over 50 percent
of the system capacity. Virtually NO standard equipment is designed for this kind of loading: stock
units are designed and tested as STORAGE units. If you will need quick-chill capacity on a regular
basis. PLAN with your equipment supplier and DESIGN that capability into your system.
Storage Area or"Box"
1. Check door hinges for proper alignment of doors. Lubricate hinges and latches as needed.
2. Assure proper operation of door latches.
3. Keep door gaskets in good repair and clean.
4. Mark exterior of doors with produc:s stored inside. This will reduce door opening.
5. Mark all containers of stored food. This will reduce the amount of time a refrigerator door is open.
6. Store food so that it does not impede operation of the evaporator coil and fan.
7. Any interior lighting should be of the lowest wattage and. if possible. off when doors are closed.
8. Walk-in units should have signal lig a on the exterior. indicating the operating of any inside
lighting.
9. Check for automatic door closures
10. Check that refrigeration equipment is level. This will assure good door fit.
11. Check exterior of refrigeration boxes for cold spots. This will indicate ineffective insulation.
12. Plan the kitchen operation to avoid unnecessary opening and closing of refrigerators.
C-6
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EXHIBIT "F" •
Page 11 of 31
_________
Ice Machines
Ice makers are a special application of refrigeration in which liquid water flows across refrigerated
platforms or Aids. When a sheet of ice forms. the machine's"harvest cycle- heats the mold to
release the ice. The ice may eject onto a heated wire grid to be cut into cubes or may simply break into
the final flakes or chips and fall into the storage bin. Some manufacturers offer a crusher for
installation between the cube former and the storage bin. Dispensing heads may also be available on
many models.
You may wish to investigate the feasibility of two smaller ice makers rather than a single large unit.
This arrangement could provide a backup source if one machine fails, and you could have the option.
of two different forms or sizes of ice. eg.. cubed and flaked.
Ice machines should be located with convenient access in mind: access for restaurant use: access for
4tivice and repair: and access to the water supply and drain lines. (Consider a floor drain in the
• •.immediate area to safely accommodate the inevitable spills.)
Maintenance of ice machines is similar to normal refrigeration:
1. Keep coils. fans and cooling fans clean and dust free.
2. Keep machines lubricated and adjusted. •
3. Keep drive belts and pulleys aligned and in good repair.
4. Locate in a relatively cool environment.
In addition. the ice-making and storage systems deserve preventive care:
1. Keep water lines free from lime and other mineral buildups.
2. You may wish to use a water conditioner to improve ice clarity and flavor. Maintain it in good
condition. according to the manufacturer's recommendations. (See page B-45.)
3. Keep drain lines clean and free flowing.
4. Clean the ice storage bins regularly: empty, clean. sanitize and dry. (This is another advantage of
two separate machines: use one while you clean the other.) Pay particular attention to cleaning •
the storage level. or"load-line." of the bin walls. where water treatment chemicals in the ice can
attack the stainless steel.
5. Provide clean and sanitary scoops. bags and buckets to handle the ice. Remember. ice is a food.
6. Replace all covers and panels after servicing.
• (' 7
EXHIBIT "F"
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Page 20 of 31
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INft
COOKING EQUIPMENT
Ranges
Ranges represent the"original"restaurant cooking equipment, the first to go beyond open fires and
fireplace cooking. The modern range has eased cooking chores and led to more varied foods by
allowing more carefully controlled preparation temperatures.
Modern ranges are available in many sizes and configurations and in combinations with other
equipment and shelving. Gas-fired units are most comon, but electric systems are available, as well as .
propane and oil-fired models. Standard heights are usually 36 inches. Most ranges are 30 to 32 inches
deep and 18 to 60 inches wide. Usable cooking surface areas can vary by several inches in either
dimension. depending on options, such as front plate shelves, warming units, burner positions. etc.
There are two general categories of ranges: the open-burner and the hot-top. The more traditional
open-burner has each burner unit separately controlled to deliver precise heat and is more suitable for
"pot and pan"cooking. The hot-top can have several burner arrangements beneath a heat-conductor
plate. This accommodates a wider range of utensil sizes and can offer either uniform heat across the
entire surface or graduated "zones." Some models are available as"half and half," i.e., with part hot- •
top, part open-burners.
Type and size selection depends primarily on the cooking to be done. Four-burner units are usually
better for large volume pots and rapid boiling: six-burner units are better for small portions of sauces
and saute.
•
Better quality gas ranges feature separate pilots for each burner. Electric ignition will help your engergy
management program.
Because the many liquids handled on a range virtually guarantee spills and boil-overs, be sure that
grease troughs and drip pans are wide and deep to catch and contain spills. The whole range top
should feature easy disassembly to promote easy cleaning and maintenance.
Installation and hookup to utilities should be done by a qualified technician Have the gas service
agent adjust the air/gas mixture and show you how to re-adjust it after cleaning the burners. Check
the level of the range top (use a spirit level). If an oven is part of the unit. calibrate the oven
temperature to plus/minus 5°F. Utility shutoffs should be located away from the immediate cooking
area, along with a "BC"type fire extinguisher. conveniently accessible in case of emergency. Check
with fire and building officials for necessary exhaust hoods and automatic fire extinguishing systems.
(Also, see page 23 of this section.)
Hot-top ranges may require 30-60 minutes preheat time: open-burners need NONE. They should be
turned on only when in use. With either type. turn on only the burners or sections which will be used.
Group pots together and use as much of a hot-top as is practical. For open-burners of different sizes.
use the smallest one which will accommodate a particular pot or pan. Use lids on pots. This reduces
boiling cooking time, which improves energy efficiency and reduces evaporation. which minimizes
product loss. kitchen humidity and soiling.
Clean drip pans and grease troughs daily or more often. Keep the range. burners. grates. etc.. clean
by removing spills before they dry and bake on. Burners and gas ports can be cleaned with a small
brush or wire (be careful not to enlarge the hole). Then re-adjust for correct air gas mixture
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Griddles
The basic principle of griddle cooking is simple: a thick slab of flat steel is heated from below by electric
elements 6r-gaurners. and the steel transfers heat to foods placed on it. Griddles' versatility allows
for use at breakfast, lunch and dinner; in a pinch. they can even substitute for a range top. However.
griddles are among the most energy-wasteful cooking devices unless properly designed and used.
Their nature makes it almost impossible to produce even heat over the entire surface, and griddles
demand almost constant attention and cleaning to produce quality foods and minimize energy loss.
When selecting a griddle. remember that heat is lost from all six sides of the plate: top. bottom and all
four edges. Efficient design will include reflective and insulating materials beneath the heat source and
around the unproductive edges. and "fences"around three sides to allow maximum use to the edges.
' Surface materials can affect operation, maintenance and energy consumption.
• Cast plate: These are very porous and do not expand or contract as well as other materials.
They require constant cleaning, and frozen foods may have a tendency to stick to the griddle
surface.
• Polished steel: The shiny surface reduces heat loss and food sticking but may lead to more
product shrinkage due to foods not adhering.
• Cold-rolled steel: These plates have excellent heat transfer characteristics, with minimal
food shrinkage. Easy cleaning is a bonus.
• Chrome-finish steel:These newer styles with a mirror surface offer superb heat transfer and
can be easily cleaned. They do not require"seasoning." However, scratches and gouges can
lead to sticking and uneven cooking.
Most commercial griddles are separated into zones of heat control A 36-inch grill usually has three
zones. each heated and controlled separately. The most common operator's complaint about griddles
is that the thermostats are "out of calibration."Remember that a thermostat can only sense the
temperature at one spot on the grill. It cannot know the temperature in another part of its control
zone. and it has no idea of the temperature in other zones. Within each zone. the griddle temperature
may vary 25°-30°F above or below the dial setting. and if cold and even frozen foods. all absorbing
different amounts of heat. are cooked at the same time, one area could easily vary from another by as
much as 100°F. To reduce some of this variation. group similar foods together. and try to leave the
smallest open area possible between foods. Also. the thicker the steel slab. the more even the surface
temperature (some large grills have plates 1-1/2 inch thick). but consider the extra preheat time and
energy needed to get thick plates up to cooking temperature. Be sure your griddle has sufficient heat
recovery capability for the amount of food you intend to prepare.
Consider the position of grease drains. drawers and troughs. Rear drains tend to cause cleaning
problems because the collection drawer may not be pushed fully into place. Front, rear or side. if a
careless cook doesn't empty the catch pan. grease runs all over beneath the unit: this produces a
severe cleaning problem. insect attractant and fire hazard. Select griddles that are easy to heat. easy to
use and easy to clean.
Have your griddle installed by a competent technician. Check the manufacturer's nameplate and the
operating manual closely for correct electric or gas utility hookups. Level the unit. Read the operator's
manual and file it securer•for future reference.
Follow all manufacturer: recommendations for preparing your griddle surface. Usually you will need
a grease solvent to remove the factory-applied rust preventive: then clean with a damp cloth and dry
thoroughly. If the griddle requires seasoning. preheat to 400-F. Apply a light film of unsalted cooking
oil: allow it to stand two minutes. wipe with a clean cloth. Repeat the process. and your griddle should
be ready to use.
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Keep the griddle clean and shining to produce high quality foods. Remember that griddles cook by
conduction. and the food must be in close contact with the heated prate. A layer of baked-on food
debris or excessive oil will act as an insulator and slow the cooking as well as impart"off"tastes with
bits of black, carbonized debris. A dark. dirty griddle is energy inefficient because black surfaces lose
heat faster than shiny ones. Use a sharp spatula. with rounded corners, to clean the grill between
orders. Warn cooks against banging the corner of the spatula on the griddle plates. This nicks and
gouges the surface. reduces the contact area with foods and eventually produces uneven cooking and
sticking of foods. At the end of the day. leave the unit on warm and wash the surface with water,
detergent and a flat grill screen (brushes produces scratches). Rinse with warm water, dry and wipe
with a light film of cooking oil to prevent rust.
Because only one side of the food is cooked in contact with a griddle. foods must be turned over
halfway through the process. Bell-shaped covers over steaks, chops. etc.. speed cooking by capturing } •
some of the energy otherwise lost. Some systems use overhead infrared elements to cook from
above. and some even have double-sided plates similar to a waffle iron.
Preheat time for a griddle can waste tremendous amounts of energy. Six to nine minutes is normally
sufficient. Cover the griddle plate during preheat with shiny reflective material to redirect lost heat
back to the griddle. During slow periods. reduce the temperature to 200°F or less and cover the
griddle. Many foods can be precooked by steam or microwave and finished on the griddle by lightly
browning them.
Some variations on the traditional griddle include
• Tilting skillets — These are very versatile and can be used as a griddle. skillet, braising pan•
fryer or kettle: '
• Grooved griddles — These may be used in place of char-broilers. The grooved plate is gently
sloped to drain grease. and the raised ribs mark and brown ..eats as would a broiler rack. It is
VERY important to keep these devices scrupulously clean. Some models are combined with a
traditional flat grill to allow cooking of eggs or pancakes also.
These ideas certainly do not cover all of the griddle equipment available or all of the possibilities for
energy conservation and ease of use, but they are starting points to consider in your own operation.
Broilers
The recent trend to non-fried and low fat foods has sparked new interest in broilers, but there is
nothing new about the process. Modern broilers use more controlled conditions to cook with radiant.
or infrared heat, just as the backyard chef uses the glowing coals of a charcoal brazier or campfire.
Most commercial broilers heat a 'radiant."which then emits the heat to cook the food. Commonly
used radiants include lava rock. man-made ceramics or metal bars. The primary heat source can be
either gas or electric and can be e:ther above or below the grill which holds the food. In both "top-
fired"and "under-fired types. cooking temperature is controlled by moving the food grid closer to or
further from the radiant heat source.
Top-fired broilers are usually heavy duty. fast and efficient, with a high temperature range. Grease •
drippings fall into a trough or tray. which must be removed for clean:ng as needed, at least daily. A
lighter duty model. the salamander. is usually shelf-mounted above other equipment and used to melt
cheese or finish other menu items However. it can cook foods corr.7!etely just as well as the bigger
models.
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Under-fired broilers use a"pit" with the heat source under the food. It is usually the slowest cooking
because the top surface of the food is not heated and foods must be turned over. Some models allow
drippings to ignite and flare dramatically;ottias use a drip tray or fire brick floor to incinerate drippings
and prevent flare-ups. In either type. burned food can accumulate on the radiants and produce cold
spots. Clean the radiants as often as needed to maintain peak efficiency.
If you are proud of the appearance and flavor of your broiled foods, you will see that the grate is
brushed or wiped clean periodically during use and cleaned thoroughly every day. Otherwise. bits of
charred protein and rendered fat will adhere to the meat and produce bitter flavors. Clean carbonized
grease and tar from the broiler walls, cleaning from the top downward so that loosened debris will fall
to the bottom for removal.
• Broilers can produce high-quality foods at fairly low energy costs. It is not necessary to have the entire
broiler on at full power. Turn orfe.section to full heat for rare, and another section to a lower setting for
well-done meats. Most broilers-need only five or six minutes preheating time: use only the sections
you need. or turn off when not in use.
If gas-fired. keep burner parts clean and flames properly adjusted. A poorly adjusted flame will waste
gas and will also deposit soot and carbon on foods and radiants.
For larger volumes, timed conveyor broilers are useful for standardized products, such as hamburgers.
Portion size must be carefully coordinated with conveyor speed to maintain product consistency.
Rotisserie broilers, with foods rotating horizontally or vertically on a skewer. offer attractive display
cooking.
Typical broilers are 34 to 36 inches long and 35 to 42 inches deep. Grid sizes are usually about 25 by
33 inches. Broilers can be table-mounted, floor-mounted or wheeled. Whichever style you use. plan •
to include a work shelf nearby, preferably in front of the unit, along with adequate work space for the
operator. There should be refrigerated storage conveniently nearby, and the unit must be located
beneath an exhaust hood to remove smoke and airborne grease. Because of flare-ups and grease
ignition, the broiler must be monitored closely for safe operation, and fire codes usually require
automatic extinguishing systems mounted overhead.
Ovens
Menu-matching is an absolute necessity when selecting ovens because there are so many variations
on the basic theme of"a box filled with hot air."There are range ovens: deck ovens: pizza ovens: bake
ovens; roast ovens: revolving, reel and rotary ovens: still air and forced convection, cook and hold
and on and on.
All of the different styles rely on the natural flow of hot air. When heated, air becomes lighter and rises
to the top of the oven. contacts the food and transfers heat to the food. Now cooler. the air becomes
dense and falls to the bottom of the oven to be reheated and then repeat the cycle.
Compared to cooking by direct contact with flame or hot surfaces, oven cooking is inefficient for two
basic reasons:
1. Foods must be turned or rearranged to achieve even heat transfer.
2. As water evaporates from food surfaces. it forms a cooling layer which slows the rate of heat
transfer Eventually the surface dries. forms a crust and heats more thoroughly, but there is always
a thin layer of air surround ng the food which is cooler than the rest of the oven.
To partially overcome these shortcomings. deck ovens use a heated plate set in the oven base to help
maintain more even temperatures.
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IN it ________
Convection ovens use a fan to"stir" the a:r and blow the cooler evaporative layer away as fast as it
forms. Convection ovens generally operate with larger food loads. lower cooking temperatures and
shorter cooking times than still-air ovens The heat transfer is more efficient, so greater carmust be
taken in setting oven temperatures to avoid overcooking and drying. -
The blower must operate whenever the oven is on. or hot spots will develop in the oven cavity and
walls. interior walls must be kept clean for better heat reflection to the food. But beware: the lazy
approach of lining oven floors. sides or racks with aluminum foil can reflect heat up the oven
chimneys. disrupt the airflow pattern and can draw bits of foil into the fan and ducts.
Don't clean ovens while they are hot. This merely boils away the cleaning solution and decreases its
effectiveness. A warm setting of 150°F is sufficient to loosen the soil and is safer as well. Follow label
instructions and oven manufacturers'recommendations for use of cleaning compounds. Be careful
not to disturb the thermostat sensor bulb and its capillary tube: this is the heat Of the oven
temperature control system.
Check alignment of doors and seals periodically to guard against heat loss. Use the owner's manual
and discuss correct oven procedures with the employees who operate it. Use a spirit level and the
adjustable mounting legs to achieve correct front-to-back and side-to-side level. Check the accuracy of
the thermostat and dial controls against an independent thermometer: have your serviceman calibrate
oven controls for maximum accuracy. Check control lights and interior oven lights. Replace interior
lights only with the special high temperature bulbs recommended by the manufacturer.
Some units offer"cook and hold"systems. with multiple heat and time settings. Follow
manufacturers'recommendations closely for consistent product quality. •
Moving ovens use conveyor belts, rotating discs or reels to carry food through the oven. As with
conveyor broiling, the obvious advantage is high volume product consistency.
Avoid shiny light-finished baking pans; dark finishes absorb more heat and conduct it to the food
much better. Aluminum pans generally have good heat transfer. Pan sides should be as low as •
practical to contain the food and not shield it from hot air.
Keep the doors closed. An oven loses about 1°F each second the door is open. Plan and research '
your cooking times to avoid opening the door to check for doneness. Better yet. explore the use of a
thermometer probe to show internal food temperature on an exterior dial or readout.
Follow manufacturers'guidelines on preheat times. and plan your cooking to minimize preheat.
(Some controversial research suggests that preheat may not be needed at all and that most foods can
begin to cook while the oven is coming up to temperature.) Don't overlook the possibility of using a
cooling oven to warm rolls. cook rice or pasta, reduce sauce volumes. etc. The heat is there: you paid
for it: use it.
Four to five inches of insulation around the oven chamber is common. but 5 to 6 inches is better and
saves money in the long term. The oven should be about the size of the product to be cooked. Unless
you routinely do very high volume oven cooking, consider two or three smaller ovens. You will save
on energy. increase versatility and have an emergency backup system as well.
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MINID IN ' /
Microwave Ovens
Cooking always involves transfer of energy to raise the temperature of food. Traditional appliances
use a primary heat source (gas burner or electric coil) to heat an intermedia$transfer agent, such as a
griddle plate. oven air. fryer oil. etc. But a microwave oven transfers energy directly; only the food
gets hot. and the result is faster, more convenient cooking than in many other systems.
Microwaves are a small part of the electromagnetic spectrum• similar to radio waves. Microwaves are
very short (hence"micro") and. like radio waves. they are invisible. In microwave ovens. the waves
cycle. or change directions. 2450 million times per second. When a microwave comes near a
molecule of water or fat in foods, the molecule behaves like a miniature magnet and "lines up" north
and south. As the microwave cycles. the molecules try to keep up and turn completely around. This
violent molecular motion produces heat by friction — just as a wire coat hanger gets hot when you
bend it back and forth rapidly — and this heat cooks the food ..
Some microwave myths: •
• "Microwaves cook from the inside out."
False — Like any other form of energy. microwaves penetrate from the outside, and on the
way in. they lose much of their energy. This is why you should arrange foods evenly on a plate
for cooking. with the thickest part toward the outside edge, to prevent overcooking the thin
sections.
• "Microwaves are radioactive.-
False — Microwaves are non-ionizing and do not make anything radioactive. Normal use of a
microwave oven presents absolutely no hazard of biological damage.
• "Microwaves interfere with cardiac pacemakers."
False — About 10 years ago. this was a controversial question. but modern designs of
microwave ovens and medical pacemakers have eliminated any problem. FDA's Bureau of
Radiological Health recommends against warning signs in restaurants.
• "Microwave leakage causes medical damage."
False — The federal government sets strict standards for the design and construction of
microwave ovens: doors and latches have multiple safety relays to prevent operation with the •
door open: door cavities. frames and seals are all designed to prevent escape of microwaves:
all ovens manufactured or sold in the United States must bear a sticker attesting that the oven
meets federal standards.
There are a few commonsense use precautions:
1. Never attempt to operate the oven with the door open.
2 Never tamper with the door seals. latches or safety switches.
3 Keep the door and seals clean a7-.2 free of food debris.
4. Never slam the door: close it gen:!y.
5. Unless the operator's manual specifically describes how to do it. never put any kind of metal into
the oven: no metal pans. utens: or aluminum foil. This will cause violent electrical arcs. which
could ruin the oven.
6 Never operate the oven empty There must be food or water to absorb the energy.
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The colder the food is when put in the oven, the longer it will take to cook In addition, the density
and water content will affect cooking time. Different foods will cook at different rates in different
ovens. Consult your owner's manual and experiment with vellious time and power settings for best
results. Cover foods with plastic wrap, waxed paper. unprinted cloth or paper towels. etc., when
cooking: this prevents spattering and also retains the steam and heat to further speed cooking.
However, you must provide a vent in the covering to prevent swelling and explosion from steam
buildup.
Similarly, pierce whole potatoes or other firm-skinned products, and do not attempt to microwave
cook whole shell eggs.
Remember that foods will continue to cook with retained heat after you remove them from the oven.
•Most manuals describe a "heat and stand" process to make use of this phenomenon.
Microwave ovens work best with small to modeAte amounts of food. If heating more than eight
pounds of food at one time, conventional ovens or steamers may be faster than microwave ovens.
Determining your needed capacity can be tricky. If a single casserole cooks in 80 seconds, two
casseroles in the same oven will need 75 percent more time or 80 seconds plus 60 seconds for a total
of 140 seconds. If you will be reheating or short order cooking single, simple items, then the oven with
a smaller cavity and lower wattage maybe your best choice. Variable power units will allow you to mix
and match time and power settings.
Be sure that operating personnel are skilled and correctly trained in the use of this modern kitchen
tool. It is not the only cooking appliance you need, but with careful use it can speed preparation and
•
reduce overall energy use.
Fryers
Deep fat fryers are one of the most important pieces of cooking equipment in the kitchen. Deep-fried
foods represent a•profitable menu offering. Because they cook rapidly and require little or no advance
preparation. they can be cooked to order, thus reducing leftovers.
Many sizes and types of fryers are available, from conventional open-top kettles to the newer pressure
fryers. All cook foods by submerging them in hot fat, heated by electric elements or gas burners in
tubes which are themselves submerged. Temperature is thermostatically controlled, and most units
also have backup safety thermostats to prevent fires from overheated fat. As with any grease-
producing equipment, fryers must be located beneath an adequate vent exhaust system, and most
codes require an automatic fire extinguishing system over the fryer.
Foods are cooked in baskets of welded rod, wire or perforated sheet metel. Cooking time can be
determined visually by the operator or with a variety of automated controls. Some units even offer
automatic basket lifters.
In pressure fryers. hot fat is still the heat transfer agent. The heat boils away food moisture as steam.
The tightly sealed cover traps the steam and raises the pressure in the chamber, which reduces further
moisture loss from the foods and produces more moist and flavorful product. Manufacturers claim
that the slight turbulence rolls the food and reduces cooking time. However. the time savings may be
an illusion when you add in the extra time to seal and then safely vent the chamber. Also, some
operators feel that pressure-frying may shorten the usable life of the fat.
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4.
When buying deep fry equipment. consider the following characteristics
• convenient working height. easy and safe operations -
• quick heat recovery in fry kettle
• sturdy, easy to handle baskets. open construction for the free flow of fat around foods
• accurate thermostats. reliable controls
• dimensions appropriate to available space
• convenience, accessibility, ease of cleaning
• convenient and safe fat drains and filter system (Some units incorporate pumped recirculation
and filtering systems.) and
• should meet the standards of the Underwriters Laboratories, National SanitationFoundation
or American Gas Association.
The most expensive and most often abused component of deep frying is the fat or oil itself. Because
hot fat is both the heat exchange medium and a food ingredient (fat is absorbed by fried foods), the
condition of the fat will affect the quality. taste and texture of the fried product. The fat must be fresh
and bland in flavor.
Heat. air and food chemicals all combine to cause fat breakdown. Manage fat to maximize its usable
life:
1. Use a high quality fat, resistant to heat breakdown.
2. Avoid excessive fryer temperatures: (Most foods can be fried at 350°F-375°F.) Premelt fat at low
temperatures. Turn heat down to 200°F or less during idle or slow periods; turn off when not in
use. Determine your unit's preheat time and do not exceed it.
3. As fat levels fall in the kettle. add fresh fat to replace that absorbed by foods.
4. Avoid stirring or agitating the fat. Extra air whipped into the fat leads to foaming, oxidation,
scorching and soap formation through chemical reactions with food.
5. Keep it clean. Allow wet foods to drain before frying: shake off excess breading, skim crumbs from
the surface: salt foods after frying. never over the fryer.
6. When not in use. keep fryer turned off and covered to protect fat from debris, dust, light and air.
7. Filter fat regularly to remove food debris. Some units have built-in recirculation for constant
filtering. Others require draining the fat through a paper or cloth filter. NOTE: This operation
can be very dangerous. Handle fat at the lowest temperature at which it will flow. Clean spills
immediately to avoid slipping hazards. Warn employees to be extremely cautious to avoid burns.
8. Keep the fry kettle baskets and other utensils scrupulously clean. Follow the manufacturer's
instruction to clean the kettle daily and remove accumulations of gummy fat deposits.
All of these will help to increase the usable life of fat. But eventually all fats break down, usually
signalled by discoloration. foaming. smoking or off-flavors. Discard your fat before these signs •
appear. Establish a definite schedule. based on use volume
When determining necessary fryer size. consider installingtuo or more smaller units. This will increase
your menu flexibility and give you the option of shutting down some units during slow periods. using
only the fat and heat you actually need.
EXHIBIT "F" •
Page 2g of 37
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N irt
Calculate fryer capacity:
• Determine the average number of customers per hour.
• Estimate the proportion oTcustomers who order fried foods. (One and one-half orders per
patron is a good rule of thumb.)
• Determine your average portion size in ounces.
• From the above figures. calculate the total number of ounces of food fried per hour.
• Assuming one batch every five minutes, divide total ounces per hour by 12, which equals
number of ounces per batch.
• Divide number of ounces per batch by two, which equals fryer fat capacity in pounds. (This will
insure that your fryer holds one pound of fat for each two ounces of food, a 1:8 ratio.)
Steam Cookers
Steam cooking is usually done in compartment cabinets, which can be either pressurized or not. In
addition to shorter preparation time than range-top boiling in pots, these can also offer more constant
temperature: better retention of food color, texture, flavor and nutrients; and energy savings through
more direct heat transfer. Almost any food which does not require a crust can be cooked in a steamer
cabinet. There are different capacities available, and some units can be stacked to conserve floor
space.
Because pressurized steamers cook quickly and the chef cannot readily check doneness, accurate
timing of food batches is critical. A few minutes can result in raw or overcooked products. Steamers
are particularly useful in high-volume preparation of seafoods. Chicken can be precooked and then
finished in the fryer or roasting pan. Prepare frozen vegetables throughout the serving period to avoid
the sogginess and leaching of nutrients which accompany water cooking.
Most steam cabinets are designed to hold standard 12-by-20-inch pans in depths of two and one-half,
four or six inches. Solid pans with removable perforated racks allow for drainage of condensed water.
Steam-jacketed kettles are a modern improvement on the old double boiler. They consist of two
hemispherical pots which have about two inches between the inner and outer layers. This jacket is
filled with live steam for heat transfer. Some kettles can also be supplied with cold water circulation
through the jacket to promote rapid chilling of foods. (This can help avoid overloading refrigeration
equipment. See page C-6.) Interior pot capacity ranges from about one quart for small table units to
about 200 gallons for the large floor or wall-mounted models. Most kettles use either a tilting
mechanism or draw-off valves, which require special attention in cleaning.
For both steamer cabinets and jacketed kettles, follow these operation and maintenance tips:
1. Use care in lifting kettle lids or exhausting cabinets to avoid steam burns.
2. Have controls checked regularly by a qualified service technician.
3. Keep cabinet door frames and seals free of food debris.
4 Tighten door seals only enough to prevent steam leaks.
5 Replace any damaged gaskets or seals.
6 Check water gauges to assure adequate boiler levels.
7. Repair steam leaks immediately.
8. Insulate all steam lines to conserve heat and protect employees against burns.
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Steam can be generated for these appliances either in a self-contained unit or in a central boiler and
distribution system. Regardless of the source. you should use properly conditioned water to reduce
limestone and other mineral deposits. These deposits will reduce heat transfer and distribution
efficiency and can cause serious damage to the system. Be sure to use no toxic water conditioners.
The steam must be chemically suitable for food contact. Mineral deposits can often be removed by
brushing with a mild acid, such as vinegar. More serious deposits should be handled by a trained
technician. who will probably use stronger acids.
Steam tables are not true cooking devices since they are intended only to hold hot food at serving
temperatures. They also operate on the principle of the double boiler but usually with smaller .
volumes, lower pressures and lower temperatures of hot water. As with any heated appliance, clean
surfaces free of food or mineral buildups will perform more efficiently. Excessive clouds of steam
generally indicate unnecessarily high temperatures. Set controls only high enough to maintain 140°F
in preheated foods. Avoid stacking solid foods above the top edges. because foods that are not within
the pan will not be kept warm. Cool upper surfaces can be warmed by periodically stirring the food to
mix different temperature zones.
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DISHMACHINES
_ Dishmachines are expensive; they are significant users of labor. energy and water. A 1984 National
Restaurant Association study of energy usage found that 17.8 percent of a restaurant's total energy
consumption was for warewashing. laundry and other hot water use About 80 percent of the dollar
cost of warewashing is labor. Because dishmachines are so expensive to purchase and operate, you
owe yourself a careful examination of machines to select the best type for your operation: proper
maintenance will help the machine operate at peak efficiency. Dishmachine malfunction has an
immediate effect on customer perception of your overall sanitation level. In a 1983 National •
Restaurant Association survey. 81.5 percent of restaurant patrons rated "cleanliness" as their most
important expectation when dining out. Incorrect use or maintenance of your dishmachine can
`-L. • produce dirty tableware for your customers and increase your operating costs.
All warewashing systems perform three basic functions: (1) washing to loosen food soil, (2) rinsing to
flush away the loosened debris and soaps and (3) sanitizing to destroy harmful bacteria left on utensil
surfaces. Most machines use one or more recirculating wash tank(s). Some larger machines may
incorporate prewash systems or pumped rinses before the final freshwater sanitizing rinse. The
sanitizing rinse may use either very hot water (180°F) or a low-temperature chemical solution •
automatically dispensed into the machine spray system.
To select a dishmachine for your operation, you must make several choices and calculations:
• Type of machine: stationary rack, conveyor, single or multitank.
• Capacity: Calculate the total number of pieces to be washed per hour. Count each item used at
a normal table setting (count a flatware setting as one item). Use this number as a guideline to
compare different machine capacities. (It is usually not economical to size a machine only for
peak operating loads since that would mean running the machine at partial capacity for most of
the day. Instead, it may be better to scrape and hold dishes until a full load is developed,
working over a period of one or two hours.) Remember to include additional capacity for
kitchen utensils and to provide extra tableware to use while one set is being washed. Most
technical data sheets rate dishmachines at 100 percent capacity operation, but 70 percent is •
probably a more realistic figure for your comparisons. Thus. if a machine is rated at 5000
pieces, you should calculate on the basis of 3500 pieces per hour. Also, when calculating
capacities and operating times. allow for handling time to collect, sort, scrape. soak, load,
unload, etc., the dishes.
• Type of sanitizer: Low temperature chemical rinse machines may offer lower utility charges
than hot water machines. But reduced wash temperatures may not clean heavy dried-on soil
as effectively, and they can also require additional drying agents and extra maintenance for the
automatic dispenser systems. You will also need an accurate chemical test kit to check the
concentration of the final rinse water. Compare both hot water and chemical rinse machines
carefully before ,you select the right one for your facility.
Stationary rack machines use spray arms to apply wash water and then rinse water on a timed cycle,
usually about one to three minutes. Depending on rack size and cycle time. stationary rack machines
can process about 375 to 1000 items per hour. They are generally useful for operations serving
50-100 persons per meal. Under-counter installation is available. this saves space, but use is awkward
and tedious for the operator. Counter-height machines with pass-through doors arranged for either
straight run or corner installation are more comfortable and efficient for employees.
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Rack conveyors use a chain drive or cam to move racked dishes through the wash and rinse spray
chambers. Single-tank models are good for medium-sized operations. i e . up to about 150 persons
per meal: two-tank models. incorporating prerinse, multiple wash or pumped rinse are more suitable
to higher volume uses. Rack-conveyor machines can process about 3000 items per hour.
Rackless or flight-type machines use a moving conveyor to carry dishes through the multiple spray
chambers. There may be projecting pegs for placing utensils directly on the conveyor; other items,
such as flatware, may still be racked. The machines may be single-tank but more often are muhitank
with recirculating prewash, wash, pumped rinse cycles. then a final freshwater sanitizing rinse. These
are high volume machines for facilities serving up to 1000 persons per meal. Conveyors come in 20 to
30-inch widths, and conveyor speeds vary from about five to fifteen feet per minute.
Most health department regulations specify operating water pressures and temperatures for the
various classes of machines. In addition, the National Sanitation Foundation standards 3 and 26 also
specify pump capacities, total gallonage at each step and total time exposure for listed machines. All
this is planned to ensure that dishmachines perform properly. Do not try to increase machine capacity
by tampering with cycle times. conveyor speeds or water temperatures. Unauthorized modifications of
your dishmachine may result in a regulatory citation, loss of warranty protection and, most likely,
unclean dishes. •
To help conserve energy, many operators have converted existing hot-water sanitizing machines to
operate at lower temperatures, using a chemical sanitizing rinse. This can be a legitimate conversion
and can save on hot water costs. FDA has set some technical conditions for such conversions: you
should also check with your local Health Department before attempting such modifications.
Some potential problems with converting hot water sanitizing machines to chemical sanitizing include: .
1. voiding any previous NSF listing for the machine
2. possibly voiding the manufacturer's warranty
3. spotting of utensils due to slower drying time and
4. possible corrosion of internal machine parts and fittings not originally intended for exposure to
harsh chemicals.
All dishwashing operations require presorting of utensils and scraping. flushing or soaking to remove
heavy debris before placing in the dishmachine. After the machine cycle is complete, utensils must be
air-dried and stored in a sanitary manner. Don't handle utensils by the food-contact surface.
The dishmachine area can often be excessively steamy and humid. Exhaust ventilation to remove
steam and water vapor will provide benefits of better air drying of utensil;: fewer insect control
problems: and easier cleaning of walls. floors and ceilings. Check with your local building and health
departments. equipment supplier and ventilation contractor for specific details in your facility
When planning your dishmachine installation. be sure to allow enough space for the secondary
operations and equipment needed: sorting tables. scrap sink with garbage disposal. storage space for
soiled utensils before washing. storage space for clean utensils after wasl-.:ng. etc. Some approximate
sizes for dishwashing areas include
• 200 meals;hour = 100 square feet (10 by 10 feet) and
• 400 meals.- hour = 300 square feet.
C-20
• EXHIBIT "F" •
•
Page 32.- of 2'7
Booster Heaters
Dishmachines are tremendous consumers of hot water. Most hot-water machines require 150°F wash
water and 180°F final rinse. Prewash, wash and pumped rinse tanks are usually recirculating and
heated by submerged electric elements or steam pipes. but the final freshwater nnse demands gallons
of hot water with each cycle. It is impractical. uneconomical and dangerous to heat the entire
restaurant's water supply to the 180°F required for the dishmachine; so a booster heater is generally
used as near to the machine as possible to raise the water temperature to the required level for only
that part of the machine which needs it. A few machines may have integrated, built-in boosters.
Steam boosters are available but must be engineered on the site because of the many variables
involved. Electric boosters are most common and will require heavy-duty wiring and piping to provide
the quick recovery necessary to raise water temperatures for your machine. Booster styles and options
are varied. Be sure your booster is well matched to the machine and that all necessary temperature
and pressure controls are installed appropriately.
To determine the energy necessary for boosters and other hot water heaters:
BTU = (gallons per hour demand) x 8.33 x temperature rise
efficiency of heater (0.75 for gas. 0.98 for electric).
Sinks
Despite the salesman's claim, no dishmachine can possibly do it all. You will need sinks in addition to
your dishmachine to handle the larger items which won't fit in the machine and to provide a backup
system if your machine fails.
The FDA 1976 Model Foodservice Codecalls for three-compartment sinks to allow you to wash, rinse
and sanitize utensils in that order. (Some jurisdictions may permit two-compartment pot and pan
sinks; however, three compartments will provide better cleaning and versatility.) These are points to
remember about warewashing sinks:
1. Stainless steel is the material of choice even if local codes will tolerate lesser material.
2. Provide adequate drainboards at each end of the sink: one for soiled dishes. the other for clean.
Drainboards should be supported with legs or braced and fabricated as an integral part of the sink.
3. The raised backsplash behind the sink should be sealed tightly to the wall, with the sink itself
mounted at least three inches from the wall to allow for easy cleaning.
4. All corners must be smooth "radius-corners — no sharp angles to catch debris.
5. Most codes call for sinks large enough to submerge one-half of the largest item to be washed.
6. Be sure that drain line connections are low enough to accommodate traps (or garbage disposals at
scrap sinks).
7. Check location of faucet holes in the backsplash to be sure they match with your water pipes.
Shutoff valves on the supply lines are a good idea.
8. When measuring space for sinks. get overall dimensions. Remember there is often a one-inch
double-steel wall between compartments.
Warewashing sinks can be purchased in various stock sizes for either floor/wall mounting or
countertop drop-in. They can also be custom-fabricated for your particular needs.
C-21
EXHIBIT "F"
Page 33 of 3
•
There are other sinks you should consider for your operation:
• Handwashing sinks Health codes require "convenient and accessible" handwashing sinks to
promote and en-coffiage good personal hygiene. Locate these where they will be used.
generally. they should be small enough that they do not become scrap sinks or pot sinks. Don't
forget to supply hand soaps, sanitary disposable towels or dryers and waste receptacles.
• Vegetable preparation sinks: These should be located well away from pot sinks to discourage
inappropriate use.
• Mop or slop sinks: A good location is in a custodian's closet so that all cleaning supplies can be
stored in one place. (A floor drain with a curb makes it easy to clean mops and to drain mop
buckets.) Be sure to equip the faucet with a vacuum breaker if a hose will be used here.
All of these should, of course, be installed in accordance with applicable local health and plumbing
codes.
WATER HEATERS
•
To plan your water heater needs. you must consider
1. the demand for hot water (gallons per hour)
2. the desired temperature of hot water (some equipment, especially dishmachines, may specify a
particular water temperature) and
3. the incoming water temperature from the supply system.
To help calculate your hot water demand:
1. List each piece of equipment which uses hot water.
2. Estimate the number of gallons per hour of hot water when the item is in use. (Manufacturer's
data sheets are a good source for this information.)
3. Determine the number of hours each item is in use, and multiply the hours by the hourly use
estimates. Total these figures to produce your estimated hot water demand: then use the
manufacturer's recovery rates to size the heater accordingly.
r.77
•
•
EXHIBIT "F"
Page 39 of 3?
•
INrt
EQUIPMENT EXHAUST VENTILATION
Effective exhaust ventilation is critical for the restaurant kitchen. A modern exhaust system must
remove cooking odors. smoke. steam. grease and heat from the kitchen and must provide fire
protection for grease-producing areas. It requires adequate fans to move the contaminated air:
ductwork and hoods to capture the air and channel it to the exterior: filters. extractors or washer
systems to remove grease and smoke: and make-up air to replace the air volume being exhausted.
Clearly, this is not a do-it-yourself project. Exhaust and make-up air systems are usually engineered
•
on site to fit the requirements of individual operations. Even when using standard manufactured
components, it takes an expert to correctly match all the variables involved
National Fire Protection Association standard 96 is generally considered to be the technical guile for
cooking equipment exhaust systems. However, local building, fire, health and insurance requirements
will dictate the specific details for your facility. Coordinate with these agencies. your consultant or
contractor and your insurance agent to get the best system for your operation
One of the biggest problems in designing exhaust systems is often make-up air. The large volumes of
air exhausted through the hood must be balanced with make-up air to avoid the problems of negative .
building pressure. (See page B-5.) In some areas of climate extremes, this make-up air may require
heating. cooling or other treatment before it is introduced into the building. Some newer
compensating exhaust systems may introduce the make-up air directly into the hood system. Because
less air is drawn from the building itself, drafts are generally reduced. and your heating and cooling
costs may be lowered. •
A non-filtered system would quickly accumulate grease in ducts and on fan blades. walls and roofs —
throughout the system. A fire in these greasy areas could quickly engulf the entire building. Grease is
usually removed from the air by wire mesh filters set into the hood assembly. NFPA 96 specifies filters
must be at an angle of 45 degrees or more above horizontal to prevent grease from dripping back onto
the cooking surface.
Other removal systems. such as grease extractors and electrostatic precipitators. use a series of
specially designed baffles or electrically charged plates to trap droplets of grease and sometimes
smoke particles as well. Whatever grease removal system you use, it must be cleaned regularly and
thoroughly to prevent fire hazard: insect and vermin food sources: and the offensive odors of stale.
rancid grease. Some heavy-duty units can be equipped with automatic wash systems to clean the
grease chamber with a pressurized spray of hot water and detergent.
Below is general information that should be included in your exhaust systerr. planning:
1. Fans have many options and additions available. Check different styles propeller. centrifugal).
automatic drive belts tension systems. bird and insect screens. rooftop grease troughs. variable
speed motors for slow periods. etc.
2. Hoods must generally have an overall height of 20 inches: filters or grease extractors must be
angled at least 45 degrees above horizontal. Plan for high enough ceilings to accommodate your
hoods.
3. Round exhaust ducts offer less resistance to airflow. which reduces the lead on the fan. If round
ducts are not available, they should be as nearly square as possible.
C-21
•
EXHIBIT "F" •
Page 33 of 3'l
•
INrt411/
Fire Protection Systems
NFPA standard 96 requires that all cooking equipment uch as fat fryers. ranges. griddles and
broilers. be protected by approved fire extinguishing eq pment. Hoods. grease removal devices and
duct systems must also be protected. Detection of a fire and activation of the system is normally
performed by a heat-sensitive fusible link. Pre-engineered as well as custom-engineered systems are
available. Extinguishing agents include dry chemicals. carbon dioxide gas and chemicals in liquid
solution.
The design. installation and maintenance of the system is a job for the professional. He will identify the
potential hazards and recommend the components to be integrated into the system. When adding or
relocating protected cooking equipment. be certain the appropriate changes are made in your
extinguishing system.
A readily accessible means to manually activate these systems must be provided. Instructions for
manually operating the fire extinguishing-system should be posted conspicuously in the kitchen and
should be reviewed periodically with your employees.
Your fire extinguishing system should be inspected and serviced by properly trained and qualified
persons at least every six months. All actuation components. including the manual pull stations,
mechanical or electrical devices, detectors and actuators, should be checked for proper operation •
during the inspection. Fusible links should be replaced at least annually. If required. certificates of
inspection and maintenance performed should be forwarded to the authority having jurisdiction;
retain a copy of maintenance and inspection sheets for your own maintenance program, as well as for
insurance records.
Many older systems provide incomplete coverage with only hood and duct protection. Be certain your
cooking equipment is fully protected.
r. nn
EXHIBIT "F" •
•
Page 3 of 3'1
•
v ' /
OTHER FOOD SERVICE EQUIPMENT
There are many other types of food service equipment besides those described on the preceding
pages Included are coffee urns. toasters. choppers, mixers, shelving and hot/cold holding
equipment, salad bar stands. etc.
When selecting equipment determine
1. intended use of the equipment
2. volume of food product to be processed
3. options of value
4. use environment (e.g. is shelving to be used for dry storage or refrigerated storage?)
5. warranties and guarantees and
6. the appropriate listing label on equipment (e.g., UL, AGA. NSF).
When operating and maintaining equipment
1. follow directions provided by manufacturer for installation. operation and maintenance
2. assure quality of food product by maintaining equipment in clean condition and
3. perform regular, routine maintenance or adjustment as specified by manufacturer.
EXHIBIT "F"
Page 31 of 3 '7
CONVENTION CENTER CONCESSION AGREEMENT
PRODUCT PRICE LIST
•
ITEM SIZE
BRAND NAME SELLING PRICE
COKE 12oz. COCA COLA
1.00
COKE 20oz. COCA COLA
$$1.00
BEER 16oz. BUDWEISER $2
BEER 20oz. BUDWEISER $2.00
HOT DOG 8/1 BEST $2.50
HOT DOG 4/1 BEST $1.50
DANISH 3oz. $2.25
SARA LEE
$1.25
PRETZEL 3oz. JASON BRAND $1.75
ITALIAN SAUSAGE 3/1 MAZZONE, $1.25
CIGARETTE PKG. SPECIALTY $3.00
POPASSORTED $1.50
CORN
32oz. BLEVINS
ORANGE JUICE }pt, $1.00
MILK BORDENS $1.00
}pt• BORDENS
POTATO CHIP 1 1/8oz. $1.00
CANDY EAGLE $1.00
2.5-3.5oz, ASSORTED
COFFEE Boz. $1.25
HAM &CHEESE SAND. 3}oz. LA•TOL'RIANE $0. 75
DELI SANDWICHES !,Oz, HOUSE MADE $3.00
ROAST BEEF HOUSE MADE $4.50
CORNED BEEF
TURKEY
NACHOS 4oz. MUCRO
ICE CREAM CONE 8oz. BORDENS $1.75
MILK SHAKE 20oz. BORDENS $2.00
SUNDAE 8oz. $2.00
BORDENS $2.00
EXHIBIT "G"
Page 1 of SS
CONVENTION CENTER CONCESSION AGREEMENT
•
SERVICE AMERICA CORPORATION
RECIPE FILE
•
EXHIBIT "C,'
Page_? of sr
•
CONVENTION CENTER CONCESSION AGREEMENT
•
TABLE OF CONTENTS
I. GENERAL INFORMATION
A. Purpose of Recipe File
B. Recipe Format Description
C. Recipe File Portion Summary
II .. PRODUCT CATEGORIES
A. Standard Food Items
A01 All Beef Hot Dog
A02 Jumbo Hot Dog
A03 Polish Sausage
A04 Nachos
A05 Kiddie Dog or Junior Dog
A06 Popcorn
A07 Peanuts
B. Standard Beverage Items
801 Ice Cold Beer - Draft
802 Ice Cold Beer - Bottled
803 Ice Cold Beer - Canned
804 Soft Drinks
805 Hot Coffee
806 Hot Chocolate
C. Additional Items
CO1 Pizza - Ready Made
CO2 Pizza - Fresh Baked
CO3 Cotton Candy
C04 Sno Cones
C05 Caramel Corn
C06 Jumbo Soft Pretzel
III . MENU BOARD LAYOUT
IV. PURCHASING STANDARDS
EXHIBIT "C"
Page 3 of SSS
CONVENTION CENTER CONCESSION
AGREEMENT
•
I. GENERAL INFORMATION
EXHIIIT 1's"
Page. of .3S
CONVENTION CENTER CONCESSION AGREEMENT
•
•
A. PURPOSE OF RECIPE FILE
The purpose of the SAC Recipe File is to provide a standard r
menu item in our standardized concession KiPe for each
related instructions can be implemented systematicallyandSAC units. Standard recipe specific recipe
preparationACuns. Soft our ec pe instructions will insure correct ands consin all
istent
arequested by SAC Mangem nt,products and proper, attractive presentation as
In addition to the standard product preparation and
tions . for each item, the recipe . file also lists he presentation insboard
name for each menu item and the standard portion or serving menu board
size desired by
Brand names of quality ingredients and product lines are also
general information. While some product lines are not prescribedstandard
as
SAC items, these specific product lines are recommended becauseat
proven success in many of our operations. en theird
products are recommended, every reasonable effortstsndard ingredients and
that specific product or ingredient. When an ingredient or prod ct to use
p act
designated as a SAC Standard (SACS) , it must be used. line is
EXHIRST "C"
Page 5 of
CONVENTION CENTER CONCESSION
AGREEMENT
Recipe Name
Recipe Number
Date Recipe Approved
B. RECIPE FORMAT DESCRIPTION
TheStandarra Cords s in a this menu file represent Service
each reci ecommendtd specifications. The format followediin
pe wi 11• be as follows:
1 . STANDARD MENU BOARD NAME
The name of the product which is to be used- on the menu
2. STANDARD PORTION board.
The recommendedportion(s) or SACS
portions(S) for the menu item.
3. INGREDIENT LISTING
The list of products used in preparing and presenting the menu
item for sale.
4. PURCHASE UNIT
The purchase specification for the ingredient(s) and product(S)
in preparing and presenting the menu item for p ct(ll
standard purchase units are clearly marked with SACS beand lmust Al
used.
5. THE RECIPE
The preparation instructions for combining the ingredient amoun
in order to make the product ready for sale. is
6. OTHER INFORMATION
Specific considerations may necessitate a change or substitution
particular product in the standard recipe. All exceptions must ube for a
approved
in writing by the Region Vice President and SAC Headquarters.
EXIIISIT "G"
'ems sof�s
CONVENTION CENTER CONCESSION AGREEMENT
C. RECIPE FILE PORTION SUM►IARY
Product Categories
Portion/Size
A01 All Beef Hot Dog
A02 Jumbo Dog8/1 Hot Dog 6" long
A03 Polish Susage 5/1 Hot (SACS)
A04 Nachos 5/1 Sausageg 7U long (SACS)
3.5 ozs. hips,l3 oozs. ch)
se,
5 ea. peppers, standard nacho
A05 Kiddie Dog or Jr. Hot Oo ,.food tray (SACS)
A06 Popcorn g 10/1 Hot Dog 6" long
32 oz. cup (SACS)
A07 Peanuts 85 oz. tub (SACS)
801 Ice Cold Beer (Draft) 2.25 oz• bag, salted
12 oz. SAC paper cup
16 oz. SAC paper cup
24 oz. SAC paper cup
32 oz. SAC paper cup
22 oz. souvenir cup
802-3 Bottled or Canned Beer 32 oz. souvenir cup
16 oz. SAC paper cup
804 Soft Drinks
12 oz. SAC paper cup
16 oz. SAC paper cup
20 oz. SAC paper cup
24 oz. SAC paper cup
32 oz. SAC paper cup
22 oz. souvenir cup
805 Hot Coffee 32 oz. souvenir cup
806 Hot Chocolate 8 oz. foam cup
8 oz. foam cup
EXHIBIT"G"
Page 1 of
CONVENTION CENTER CONCESSION AGREEMENT
•
II. PRODUCT CATEGORIES
EXHIBIT "i's
Page 2 of .CS
CONVENTION CENTER CONCESSION AGREEMENT
A. Food Items
A01 All Beef Hot Dog
A02 Jumbo Dog
A03 Polish Sausage
A04 Nachos
A05 Kiddie Dog or Junior Dog
A06 Popcorn
•
A07 Peanuts
EXHIBIT "G"
Page ? of SCS
CONVENTION CENTER CONCESSION AGREEMENT
•
•
•
All Beef Hot Dog
A01
7/86
1 . STANDARD MENU BOARD NAME
All Beef Hot Dog
2. STANDARD PORTION
A. One each, prepared 8 to 1 pound hot dog, all beef, 6" long (SACS)
B. One each, fresh hot dog bun, 1.8 ozs. each, 6"xl-3/4, pre-sliced
Above served in a foil hot dog bag or 10-3/4" x 12" deli wrap with - -
a condiment selection to include ketchup, mustard, relish and onions.
3. INGREDIENT LISTING
A. Hot Dog - All beef, 8 to the pound (quality tested)
B. Fresh hot dog bun
C. Condiment selection - Standard (SACS)
D. Wrap or bag
(1 ) 10-3/4" x 12" deli wrap
(2) Foil or plastic hot dog bag
4. PURCHASE UNIT
A. Hot Dog - Purchase by the pound, from the approved national
supplier, all beef, quality tested, 8 to the pound, 6" length.
B. Hot dog bun - Purchase by the dozen, fresh for each event.
Our buns should be 6" long x 1-3/4" wide (appx. ) and weigh in
at 1 .8 ozs. per bun.
C. Condiments - All (SACS)
(1 ) Mustard - Purchased by the case, four 1 gallon containers
per case. Mustard should be quality tested and reviewed
for local preference.
(2) Ketchup - Purchase by the case, one 2} gallon plastic bag
per case (Val-pak) or six #10 cans per case.
(3) Pickle Relish - Purchase by the case, four 1 gallon
containers per case, sweet type or purchase portion pack
if appropriate.
EXHIBIT "G"
Pa9s /o of SS
CONVENTION CENTER CONCESSION AGREEMENT
(4) Onions - Purchase by the case. Fresh chopped or frozen
chopped product is standard (SACS). Never freeze fresh
chopped onions.
(5) Portion packs are to be used only with RVP approvals.
D. Wrap or bag
(1 ) Wrap - Purchase by the case, 10-3/4' x 12' deli wrap, 12
boxes/case
(2) Hot dog bag - Purchase by the case
5. THE RECIPE
Hot dogs are cooked on a roller grill or in simmering hot water
until
the internal temperature of the prouuct reaches 160"F. The hot dog
is then placed in a bun, wrapped or bagged, and stored in the appro-
priate holding unit until served. The customer adds his/her own
condiment selection from our separate condiment location.
The many types of roller grills, hot plates, and sizes of cooking
pots make a standard recipe rather impracticle. Please follow te
posted instructions in your location, which is adapted to your
location' s equipment.
6. OTHER INFORMATION
A. Count and check every delivery for accuracy. Check weight of
product.
B. Sausages can be refrigerated for a reasonable period without
spoilage, but it is recommended to keep them frozen. This will
extend the shelf life. Defrost sausages in cold, continuously
running water, or under refrigeration.
C. Order buns fresh each day of the event. Buns should be warm
when served. Return unused buns for credit or freeze. Freeze
buns only once. Frozen buns have a one month shelf life, if
properly sealed and stored. •
•
D. Equipment - There are two types, depending upon unit size and
volume of sausages sold:
(I ) Roller grills
(2) Hot plate - Smaller units should have 2 burner hot plates
and 8 quart size pots. Large volume units need 12 quart
size pots. (Units which vend a large number of sausage
products can use production steamers or cookers) .
EXHIIIT "C"
Page /!_of
CONVENTION CENTER CONCESSION AGREEMENT
(3) In larger units upright warmers are to be used to maintain
inventory of cooked hot dogs. Pre-cooked sausages should
be stored in the hot dog warmers.
E. When serving different varieties of sausage (example: kiddie
dog, all beef hot dog, jumbo do9, polish sausage), use different
colored bags or deli wrapping paper, for distinguishing products
in the warmers.
F. Vending sausages - Units which vend sausages have several holdin
methods available, depending upon the equipment and t g
qu
sausage being used. Ype of
(1 ) Star insulated sterno containers with a stock pot of
simmering water to heat sausages. In the box there is
room for buns and condiments. Each order is freshly
prepared. Refill pots can be kept in the vending room
on hot plates.
(2) Sausages can also be pre-wrapped in bags or wrap, stored
in warmers and then transferred to vending boxes where
they are kept warm using sterno. Portion controlled ketchup
and mustard are available.
EXHIBIT "C"
Page a of SS
CONVENTION CENTER CONCESSION AGREEMENT
Jumbo Hot Dog
A02
1 . STANDARD MENU BOARD NAME 7/86
Jumbo Hot Dog
2. STANDARD PORTION
A. One each, prepared 5 to 1
pound hot dog, all beef, 7' long (SACS)
B. One each, fresh hot dog bun, 1 .8 ozs. each, or specialty bun
Above served in, or wrapped in, a clear plastic bag or 10-3/4' x
12" deli wrap with a condiment selection to include ketchup, mustard,
relish and onions.
3. INGREDIENT LISTING
A. Hot Dog - All beef, 5 to the pound (quality tested)
B. Fresh hot dog bun or specialty bun
C. Condiment selection - Standard (SACS)
D. Wrap or bag
(1 ) 10-3/4" x 12" deli wrap
•
(2) Foil or plastic hot dog bag
4. PURCHASE UNIT
A. Hot Dog - Purchase by the pound, from the approved national
supplier, all beef, quality tested, 5 to the pound, 7" length.
B. Hot dog bun - Purchase by the dozen, fresh for each event.
• Our buns should be 6" long x 1-3/4" wide (appx. ) and weigh in
at 1 .8 ozs. per bun, or specialty bun.
C. Condiments - All (SACS)
(1 ) Mustard - Purchased by the case, four 1 gallon containers
per case. Mustard should be quality tested and reviewed
for local preference.
(2) Ketchup - Purchase by the case, one 2
per case (Val-pak) or six #10 cans per caseon plastic bag
(3) Pickle Relish - Purchase by the case, four 1 gallon,
containers per case, sweet type or purchase portion pack
if appropriate.
EXHIBIT "C"
Page /3 of .SS
CONVENTION CENTER CONCESSION AGREEMENT
(4) Onions - Purchase by the case. Fresh chopped or frozen
chopped product is standard (SACS). Never freeze fresh
chopped onions.
(5) Portion packs are to be used only with RVR approvals.
(6) Sauerkraut may be used as a specialty
condiment.
0. Wrap or bag
(1 ) Wrap - Purchase by the case, ' 1O-3/4' x 12' deli wrap,p, 1 2
(2) Hot dog bag - Purchase by the case
5. THE RECIPE
Hot dogs are cooked on a roller grill or in simneri hot
the internal temperature of the product reaches 160 F. The huntilg
is then placed in a bun, wrapped or bashot dog
appro-
priate holding unit until served. The customer adds ehis/her d in e own
condiment selection from our separate condiment location.
The many types of roller grills, hot plates, and sizes of cooking
pots make a standard recipe rather impracticle. Please follow te
posted instructions in your location, which is adapted to your
location' s equipment.
•
6. OTHER INFORMATION
A. Count and check every delivery for accuracy. Check weight of
product.
8. Sausages can be refrigerated for a reasonable period without
spoilage, but it is recommended to keep them frozen. This will
extend the shelf life. Defrost sausages in cold, continuously
running water, or under refrigeration.
C. Order buns fresh each day of the event. Buns she
uld be warm
when served. Return unused buns for credit or freeze. Freeze
buns only once. Frozen buns have a one month shelf life, if
properly sealed and stored.
D. Equipment - There are two types, depending upon unit size and
volume of sausages sold:
(1 ) Roller grills
(2) Hot plate - Smaller units should have 2 burner hot plates
and 8 quart size pots. Large volume units need 12 quart
size pots. (Units which vend a large number of sausage
products can use production steamers or cookers) . -
E X HISIT "C"
Page I_of-_
CONVENTION CENTER CONCESSION AGREEMENT
(3) In larger units upright warmers are to be used to maintain
inventory of cooked hot dogs. Pre-cooked sausages should
` be stored in the hot dog warmers.
E. Wheel serving different varieties of ex sausage
dog,1 all beef hot dog, jumbo dog, g (example: kiddie
colored bags or deli wrapping g polish sausage), use different
in the warmers, pp g paper, for distinguishing products
F. Vending sausages - Units which vend sausages have several holding
methods available, depending upon the equipment and type of
sausage being used.
(1 ) Star insulated sterno containers with a stock pot of
simmering water to heat sausages. In the box there is
room for buns and condiments. Each order is freshly
prepared. Refill pots can be kept in the vending room
on hot plates.
(2) Sausages can also be pre-wrapped in bags or wrap, stored
in warmers and then transferred to vending boxes where
they are kept warm using sterno. Portion controlled ketchup
and mustard are available.
•
EXHIBIT "G"
Page IS of SI_
•
CONVENTION CENTER CONCESSION AGREEMENT
POLISH SAUSAGE
• A03
7/86
1 . STANDARD MENU BOARD NAME
Polish Sausage
2. STANDARD PORTION
A. One each, prepared polish sausage (5 to the
pound), 7" long
8. One each, fresh hot dog bun, 1 .8 ozs. each, 6"x1-3/4, pre-sliced,
or specialty bun.
Above served in a foil hot dog bag or 10-3/4"- x 12" deli wrap with
a condiment selection to include ketchup, mustard, relish and onions.
3. INGREDIENT LISTING
A. Polish sausage, 5 to the pound (quality tested)
B. Fresh hot dog bun or specialty bun
C. Condiment selection - Standard (SACS)
•
D. Wrap - Standard (SACS)
4. PURCHASE UNIT
A. Polish Sausage - Purchase by the pound, with or without skin
casing, 7" length. The large size will necessitate bulk packing.
Investigate local favorate brand.
B. Bun
(1 ) Hot dog bun - see recipe A01
(2) Specialty bun - Purchase according to local tastes and
availability, if used.
C. Condiments - All (SACS)
(1 ) Mustard - Purchased by the case, four 1 gallon containers
per case. Mustard should be quality tested and reviewed
for local preference.
(2) Ketchup - Purchase by the case, one 2} gallon plastic bag .
per case (Val-pak) or six #10 cans per case.
(3) Pickle Relish - Purchase by the case, four 1 gallon-
containers per case, sweet type or purchase portion pack
if appropriate.
EXHIBIT "C"
Page / _
CONVENTION CENTER CONCESSION AGREEMENT
(4) Onions - Purchase by the case. Fresh chopped
chopped product is standard (SACS). Neveeezeffr fresh
chopped onions. esh
(5) Portion packs ore to be used only with RVP a
O. Wrap or bag approvals.
(1 ) Wrap - Purchase by the case, 10-3/4" x 12" deli wrap,ap, 12
(2) Hot dog bag - Purchase by the case
5. THE RECIPE
The roller grill is recommended and preferred for
as this item necessitates visual merchandising to ss ellbest.Th,
sausages are cooked on a roller grill or in sinmeri
the internal temperature of the product reaches 160 F. The
is then placed in a bun, wrappeda9 hot water until
is then
holding or bagged, and stored i thThe eausage
unit unitl served. The customer adds his/her
own condiment selection from our separate condiment location.
The many types of roller grills, hot plates, and sizes of
pots make a standard recipe rather impracticle. Please follow
posted instructions incooking
location's equipment, your location, which is adapted to w the
your
•
6. OTHER INFORMATION
A. Count and check every delivery for accuracy.Y Check weight of
8. Sausages can be refrigerated for a reasonable period wi
spoilage, but it is recommended to keep them frozen. Thiu
swil1
extend the shelf life. Defrost sausages in cold, continuously
running water, or under refrigeration.
C. Order buns fresh each day
of
the
when served. Return unused buns forncrediitns orsfreez bezFrem
buns only once. Frozen buns have a one month shelf life, reeze
if
properly sealed and stored.
D. Equipment - There are two types, depending upon unit size
volume of sausages sold: and
(1 ) Roller grills
(2) Hot plate - Smaller units should have 2 burner hotplate
and 8 quart size pots. Large volume units need 12 uas
size pots. (Units which vend a large number of sausage
products can use production steamers or cookers) .
EXHIBIT "G"
Page /7 of_Xi
CONVENTION CENTER CONCESSION AGREEMENT
(3) In larger units upright warmers are to be used to
inventory of cooked hot dogs. maintain
be stored in the Alto-Shaam hotPdogcwarmersausages should
E. When serving
different varieties of sausage (ex
dog, bags hot dog, jumbo dog, maple: kiddiee
coloredn e waor deli wrapping for distinguishin different
warmers.
pp 9
9 products
F. Vending sausages 9 - Units which vend sausages have several holding
methods available, depending upon the equipment and type of
sausage being used.
(1 ) i
Starinsulated sterno= _
Star in container 4t/ei stock pot of
g water to heat sausages: =' Tn the
room for buns and condiments, box there
roomis
prepared. Refill pots can be kept fiois rder
vending room
on hot plates.
(2) Sausages can also be pre-wra
in warmers and then transferred
dtonvendingor bags wres p'where rereed
they are kept warm using sterno. Portion controlled
and mustard are available.
EXHIBIT "G"
Page )Q of_Z___
CONVENTION CENTER CONCESSION AGREEMENT
•
Nachos
•
A04
1 . STANDARD MENU BOARD NAME 7/86
Nachos
2. STANDARD PORTION
3.5 ozs. - Tortilla chips
3 ozs. - Prepared nacho cheese sause
4-5 slices - Jalapeno peppers
1 each - Two-compartment food tray
3. INGREDIENT_LISTING
- -A: " -Tortilla -s chi
P use prepared chips (SACS)
B. Nacho cheese sauce is prepared by adding one #10 can •
of water
to three #10 cans of prepared nacho cheese sauce (SACS)
( CS)
C. Sliced jalapeno peppers - 4-5 slices per portion
0. One 2 compartment standard nacho food tray (SACS)
4. PURCHASE UNIT
IA. A. Tortilla chips - Purchase by the case from
supplier. Use the case size that best addressespthe vvolumeional
that you do on this item. The smaller cases have less breakage
inside.
B. Nacho cheese sauce - Purchase prepared sauce by the case (six
#10 cans per case) from the approved national supplier.
C. Jalapeno peppers - Purchase by the case from the approved
national supplier. Buy pre-sliced and insure correct handling
and portioning.
0. Food tray - Purchase by the case from the current national
supplier (see your purchasing agent) .
5. THE RECIPE
A. Tortilla chips are ready made. Place 3.5 ozs. of chips into
the large compartment of the standard food tray. Then add 3.0
ozs. cheese and 4-5 slices of jalapeno peppers on top of the
chips.
EXHIBIT "G"
Page f? o f _
CONVENTION CENTER CONCESSION AGREEMENT
B. Nacho cheese sauce:
(1 ) Volume situations - Add one #10 can water to three #10
cans of selecXed prepared nacho &heese and heat in a double
boiler to 170 . Hold at 165-170 for service.
(2) Slow business situation - Heat one #10 can of prepared
• nacho cheese sauce in a double boiler to correct tempera-
ture, thin slightly with 1/3 #10 can of water.
6. OTHER INFORMATION
A. Sealed cases of tortilla chips have a shelf file of over 30
days. Open cases: have a shelf life- of 3 to 5:dayso—For each
nacho order, pre-portion 3.5 ozs. chips into,one compartment
of food tray, and place on bread racks. Smaller volume units
may place in heated glass display case.
B. Canned sliced peppers have a shelf life of over six months.
Once opened, store in stainless steel container.
C. Keep in double bgiler until ready to serve. Hold at temperature
.of less than 180 F. Canned cheese sauce has a shelf life of
over six months; opened, it has a four day shelf life. Once
heated, cheese may be stored frozen for one more heating; never
heat more than twice. Once can is opened, store cheese in a
stainless steel or plastic container.
O. When nachos are ordered, pump or ladle 3 ozs. of heated cheese
sauce in second compartment of food tray.
E. Garnish tortilla chips with sliced jalapeno peppers. Peppers
should be held in stainless steel container next to cheese
serving area and placed on the chips in a decorative manner,
if requested by the customer.
F. Equipment - Varies with sales volume
(1 ) Indoor units prefer the "Nacho Portable Stand". It has
a front serving counter with two heated steam table inserts
with plexiglass signage and two side counters. The stand
is flexible enough to be used for products other than nachos
by changing the signage.
(2) A hot plate or chaffing dish with sterno may also be used
to produce a double boiler. The boiler may be placed on the
back counter, and the serving line closest to it could
be denoted as the nacho line. This should be for a portable
situation only.
(3) The most preferred equipment for the nacho cheese it the
drop-in food warmer. The warmer can be recessed into the
back counter.
EXHIBIT "C"
Page 2 o of SS
•
CONVENTION CENTER CONCESSION AGREEMENT
•
•
Kiddie Dog or Jr. Hot Dog
ADS
7/86
1 . STANDARD MENU BOARD NAME
Kiddie
Dog or Jr. Hot Dog
2. STANDARD PORTION
A. One each, t`.
prepared 10 to 1 pound hot dog, all meat, 6" long
B. One each, fresh hot dog bun, 1 .8 ozs. each, 6" x 1-3/4 pre-sliced
Above served in or wrapped in foil bag or 10-3/4" x 12" deli wrap
with a condiment selection to include ketchup, mustard, relish and
onions.
•
3. INGREDIENT LISTING
A. Hot dog, all meat (quality tested), 10 to 1 weight •
B. Fresh hot dog bun
C. Condiment Selection - Standard (SAC)
D. Wrap or bag
(1 ) 10-3/4" x 12" deli wrap
(2) Foil hot dog bag
4. PURCHASE UNIT
A. Hot dog - Purchase by the pound in one pound packages whenever
practical . The small hot dog should be 10 to 1 pound by weight,
and should be tested for quality.
B. Hot dog bun - Purchase by the dozen, fresh for each event.
Our buns should be 6" long x 1-3/4" wide (appx. ) and weight
in at 1 .8 ozs. per bun, or specialty bun.
C. Condiments - All (SACS)
(1 ) Mustard - Purchase by the case, four 1 gallon containers
per case. Mustard should be quality tested and reviewed
for local preference.
(2) Ketchup - Purchase by the case, one 2} gallon plastic bag
per case (Val -pak) or six #10 cans per case.
EXHIBIT "C"
Page 21 of .s:‹
I
CONVENTION CENTER CONCESSION AGREEMENT
(3) Pickle Relish - Purchase by the case, four 1 gallon
containers per case, sweet type or purchase portion pack,
if appropriate.
(4) Onions - Purchase by the case. Fresh chopped or forzen
chopped product is standard (SACS). Never freeze fresh
chopped onions.
(5) Portion packs are to be used only with RVP approvals.
D. Wrap or bag
(1 ) Wrap - Purchase by the case, 10-3/4" x 12" deli wrap, 12
boxes/case
(2) Hot dog bag - Purchase by the case.
5. THE RECIPE
Hot dogs are cooked on a roller grill or in simmering hot water until
the internal temperature of the product reaches 160'F. The hot dog
is then placed in a bun, wrapped or bagged, and stored in the appro—
priate holding unit until served. The customer adds his/her own
condiment selection from our separate condiment location.
The many types of roller grills, hot plates, and sizes of cooking
pots make a standard recipe rather impracticle. Please follow the
posted instructions in your location, which is adapted to your
location' s equipment.
6. OTHER INFORMATION
A. Count and check every delivery for accuracy. Check weight of
product.
B. Sausages can be refrigerated for a reasonable period without
spoilage, but it is recommended to keep them frozen. This will
extend the shelf life. Defrost sausages in cold, continuously
running water, or under refrigeration.
C. Order buns fresh each day of the event. Buns should be warm
when served. Return unused buns for credit or freeze. Freeze
buns only once. Frozen buns have a one month shelf life, if
properly sealed and stored.
D. Equipment - There are two types, depending upon unit size and
volume of sausages sold:
(1 ) Roller grills
(2) Hot plate - Smaller units should have 2 burner hotplates
and 8 quart size pots. Large volume units need 12 quart
size pots. (Units which vend a large number of sausage
products can use production steamers or cookers).
EXHIBIT "G"
Page 2 Z of
CONVENTION CENTER CONCESSION AGREEMENT
(3) In larger units upright warmers are to be used to
m
inventory of cooked hot dogs. Pre-cooked sausagesshouldn
be stored in the hot dog warmers.
E. When sllvingfdifferent varieties of sausage (example:
kiddie
hot dog, Jumbo dog, polish sausage), uSe different
colored bags In the warmers.
F. Vending sausages 9 - Units which vend sausages have several holding
methods available, depending upon the equipment and type of
sausage being used.
(1 ) Star insulated sterno containers with a stock
simmering water to heat sausages. In the box pot
fis
room for buns and condiments.
er
prepared. Refill pots can be kept hinrthe vendinghroom
on hot plates.
(2) Sausages can also be pre-wrappedf
in warmers and then tansferdtonvendings rboxes where
they are kept warm usingwrap, stored
and mustard are available.
sterno. Portion controlled ketchup
•
EXHIBIT "G'V
Page 23 3�of
CONVENTION CENTER CONCESSION AGREEMENT
Popcorn
•
A06
•
1. STANDARD MENU BOARD NAME 7/86
Popcorn, Cup A Tub
2. STANDARD PORTION
Appropriate cup filled 1" to 1" above top of container
Regular Size - 32 oz. SAC logo popcorn cup (SACS)
Tub Size - 85 oz. SAC logo popcorn tub (SACS)
Vending Box - 1} oz. SAC logo box (SACS)
•
3. INGREDIENT LISTING
A. Raw yellow popcorn
8. Oil - Red or yellow
C. Flavacol
D. SAC cup container - appropriate size
4. PURCHASE UNIT
A. Raw yellow popcorn - 50# ba
high expansion of 33 to 1 or� higherwwith deliveredcommercialademoistureify
content of 14.09. Quantity discounts should be available above
500 pounds.
B. Coconut oil - 50# pail , 100%, red or yellow, or Durkee Pop-All
3/10 qt. per case
C. Flavacol - Gold Medal product, 40 lbs., or quart containers
should be purchased. Substitute with Savoral - similar packaging
D. Cups - Purchase by the case (SACS)
Cu Size Cup Number Slv./Cups/Case
32 oz.
85 oz.
oz. box
(Vending)
5. THE RECIPE
Preparing popcorn appears to be simple, however, it is complex,
because to insure the best yield, certain procedures and steps of
preparation concerning the heat of the kettle must be closely
followed. Following is a step-by-step method of preparing popcorn.
EXHIBIT "G"
Page 2H of _
CONVENTION CENTER CONCESSION AGREEMENT
This insturctlon does not take into account specific types of machines.
However, once any popping machine is set and prepared for
the following steps should be followed. It is a popping corn,
popping instructions, which coincide with your machine's
post capabil-
ities, pbnear every popping location.
popping Steps:
1. Check machine before turning on to make sure it is assembled
properly and connected toro r
P Pe power source and voltage.
2. Turn on heat for seasonin well .
3. Turn on the kettle, add three kernels af-corn, When these
erne s pop, a kettle is hot enough to
9 pop corn.
4. Place the oil in the kettle (use a 3 tool ratio), then turn
on the agitator. The oil should be 480 before adding corn;
allow approximately 30 seconds (for the first load only) .
5. Combine the measured amount of raw popcorn for your machine
and the seasoning salt. the seasoning salt is 1 teaspoon per
32 ozs. corn.
6. Dump the measured corn and salt into the machine. It will take
6-7 minutes when the machine is starting out cold (first batch) .
A normal popping cycle will take two minutes and 35 seconds
to three minutes and 15 seconds with normal voltage input.
If you get a faster popping cycle, you are getting too much
heat to the kettle and your thermostat is inoperative. A slower
cycle is usually the result of improper voltage or worn out
elements. A cycle is defined as the time between the moment
you add oil , to the dumping of the popped corn and the time
you are ready to add oil again.
Im.ro•er use of heat or in.redient ratios will affect the •o• .in.
ex ansion an. , ere ore, our overa yle .
7. Dump the popped corn out when you can count to three between
the pops of kernels. Add oil immediately after dumping the
batch. A delay will cause the machine temperature to rise,
ca ss nu g possible damage to the thermostat.
6. OTHER INFORMATION
A. Turn the machine off at the beginning of the last batch. Always
clean the machine and the popping area after each popping
exercise and never leave the room while popping corn, as it
is possible to start a fire.
EXHIBIT "C"
Page of —
CONVENTION
CENTER CONCESSION AGREEMENT
Peanuts
A07
1. STANDARD MENU BOARD NAME 7/86
Peanuts
2. STANDARD PORTION
Service the portion used at your unit, the regular
is a 2.25 oz. bag. portion used
3. INGREDIENT LISTING
Pre-packaged :. .
4. PURCHASE UNIT
Purchase by the case. The usual pack is 100 bags (servings) per
case, purchase salted in the shell . US Jumbo are recommended
5. THE RECIPE
Pre-packaged - ready to sell
6. OTHER INFORMATION
•
A. Roasting your own peanuts is not recommended.
B. Peanuts are very perishable. Store in a cool , dry storeroom.
Oo not expose to sunlight or to heat, as this can deteriorate
quality. Signs of deterioration are mold, infestation, decay
and rancidity.
C. Under proper storage conditions, shelf life is 2-3 months.
0. Peanuts can also be refrigerated or frozen, but it is not
recommended.
EXHIBIT "G"
Ng* 24 of _ '' s
CONVENTION CENTER CONCESSION AGREEMENT
B• Standard Bevera a Items
B01 Ice Cold Beer - Draft
802 Ice Cold Beer - Bottled
803 Ice Cold Beer - Canned
804 Soft Drinks
805 Hot Coffee
806 Hot Chocolate
•
EXHIBIT "G"
Pagof
CONVENTION CENTER CONCESSION AGREEMENT
•
•
Ice Cold Beer - Draft
601
1. STANDARD MENU BOARD N4 1/86
Ice Cold (Brand Name) Beer
Use a premium beer and 'a local or light beer in each facility.
Designate the sizes as 'large, regular. and small . Place on nmenu
board in descending order.
2. STANDARD PORTION
Three sizes are recommended,
An advantageous. The standard size (small ),cupstarea16l sozVecup may4 oz.e
(regular), and 3? oz. (large) .. , A.,12 oz. cup maybe
where there is a restriction on portions. for 24
the regular size or souvenir It is best to use only
cup when utilizing portable stands:
Portion Description Cu Size Average Servin
Small (SACS) foes. )
12 oz. 10.5
Small (SACS)
Small (SACS) 16 oz. 14.5
Regular (SACS) 20 oz. 18.0
Large (SACS) 24 oz. 22.0
Souvenir (SACS) * 32 oz. 20 5
22 oz. 20.6
* Recommended size for
souvenir cup is 32 oz. to maximize sales.
Note: Leave in beer head in the cup for correct measure portion.
3. INGREDIENT LISTING
A. Draft beer - Use a premium beer and a local or light
B. Correct size cup with SAC logo (SACS) beer
4. PURCHASE UNIT
A. Draft beer - Purchase by the k
Quality discounts are sometimes available9and alare1reeco mend ) .
if the beer can be sold within desired turnovermmended
8. Cups are to be SAC logo cups (SACS), urch time.
National Supplier. P ased from the approved
Cu Size Cup Number/
NatioS u`er 0�
nal Cups per Case
12 oz. -
16 oz.
20 oz.
24 oz.
32 oz.
22 oz.
EXMINT "C"
Page
CONVENTION CENTER CONCESSION AGREEMENT
C. Use large 50# CO2 units whenever possible.
5. THE RECIPE
Pour beer into the side of a SAC standard cup at a 450 an
cup fills, straighten it up so that the beer hits the center As the
cup. Leave a }° head in the top of the cup. of the'
6. OTHER INFORMATION
A. Graft beer contains no preservatives
aisa 30 day shelf life when held under coonstantperishable refrigeratiwith
o .
When receiving beer, it should be brought from the delivery
truck directly to the walk-in.
count the delivery
by segregating the new stock from the old. This ill the walk-in
you r3tate your stock. The ideal temperature for storage oiselp
32-34 for remote systems.
Floors to walk-ins should be reinforced if not specifically
designed to handle keg beer. Concrete is the ideal flooring.
Wood pallets or diamond
plate steel are acceptable reinforcement.
B. Do not let the dispenser faucet sit in the beer while
Faucets should be opened quickly and completelyto venring.
excessive foaming. prevent
C. Tapping Systems - There are three types of tapping s st
(1 ) Golden Gate Y ems:
(2) Hoff Stevens
(3) Tap O'Matic or Sanke
The Tap O'Matic (a Miller trademark) drains the kegely.
Hoff Stevens can leave up to 30 ozs. , while Golden Gate
leave up to 64 ozs. of product. The type of
lized
will have an affect on your yield. GoldenGate sismtheioldest
easy tap system. It employs two separate fittings with the
faucet near the bottom of the ke
. For
be tilted to allow as much beer as possiblestoeflow,
outgofstheld
faucet. Hoff Stevens employs a threaded fitting, while Tap
O'Matic's twists and locks. The most desirable system is Ta
O'Matic or Sanke, followed by Hoff Stevens and, finally, p
Golden
Gate.
0. For high volume units, use series hook ups, allowing one faucet
to tap up to six kegs. All types of tapping systems can be
used in series. If series tapping is not possible, start off
with full kegs.
E. Factors for tapping beer:
Internal Pressure - CO produced in the brewing process crates
pressure within the ke§. This ranges from 10
p•s•i • at 40"'. To draw beer, a pressure equal pto.
or greate to 13
than the internal pressure is needed. Pressure applied inr
of 5-6 pounds of the internal pressure can overcarbonate a k s
eg•
EXHIBIT "G"
Page of _
•
CONVENTION CENTER CONCESSION AGREEMENT
•
Counter pressure - This is the pressure put into the k
the time of dispensing to force it through the lines.keg regulators are the best method, tanks
used but if not properly maintained are iunsanpniitar . When�i be
than 20 pounds of pressure is needed, a blend of and
will prevent overcarbonation in the keg. CO2 nitrogen
F. Resistance, restriction, or friction
of polyethylene or vinyl . The amount reesistenceare
• upon the material and size of the line. The most common size
lines are 3/16", 1/4" and 3/8". Poly lines are less resistent
and less expensive than vinyl . Pressure required per foot of
poly line is as follows:
Size Resistance Capacity per Foot
, .,.
3/16" 3 lbs.
1/6 oz.
1/4" .85 lbs.
1/3 oz.
•
3/8" .20 lbs.
3/4 oz.
Lift is defined as the "vertical distance, in feet, from the
center of the keg to the faucet".
to resistance, multiply the distance fromccalculate the lift
to the faucet bythe center of the keg
� pound.
By combining all these elements,
the calculations used when installing waldraftl beable beerto sysunde
temrstand
G. All refrigeration equipment should have compressor grates clean
regularly to allow for proper air circulation. Thermometers ed
should be placed in all equipment to monitor temperature levels.
Periodic inspection by trained mechanics (preventative
maintenance) is the best insurance against equipment failure.
An active unit should have beer lines cleaned monthly. Some
states prohibit beer distributors from
performin
Check with local contacts concerning the laws. Keepis stedice.p posted
records to show when beer lines were last cleaned.
EXHIBIT "G"
Page 3_ o _of _
CONVENTION CENTER CONCESSION AGREEMENT
•
Ice Cold Beer - Bottled
802
7/86
1 . STANDARD MENU BOARD NAME
Ice Cold (Brand Name) Beer
2. STANDARD PORTION
Twelve ounce bottle served in a 16 oz. SAC logo cup.
3. INGREDIENT LISTING
A. Use two beers minimum - A premium beer and a local beer. A
light beer may be used as well where popularity trends warrant
it.
B. Use a SAC logo 16 oz. flush fill translucent cup for the service
container.
4. PURCHASE UNIT
A. . Purchase bottled beer by the case, and utilize common sense
when it comes to volume purchases.
B. A 16 oz. SAC logo cup is standard. These are purchased by the
case from our National Supplier. The translucent plastic cup is
standard.
5. THE RECIPE
Pour chilled bottled beer sown the side of a standard 16 oz. logo
cup. Tilt the cup at a 45 angle and straighten it up as you pour.
This is similar to pouring draft beer. Serve the cup of beer. Keep
the bottle, as it is returnable. Do not serve the bottle at any
time.
6. OTHER INFORMATION
A. Bottled beer is pasteurized, giving it a long shelf life (120
days) . Constant refrigeration iA not required, although ideal
warehouse temperatures are 42-46 . Exposure to sunlight will
deteriorate bottle beer. Allow two plays to bring warm delivered
beer to serving temperature of 32-34 . Do not allow cold beer
to warm up and then refrigerate again. This will deteriorate
the product.
Bottled beer is received on pallets. Pallets should be spaced
to provide needed circulation. Rotate your stock, first in-first
out method. Breakage from bottles should be stored separately
and saved for credit.
EXHIBIT "G"
Page .?sof_X.T
CONVENTION CENTER CONCESSION AGREEMENT
Ice Cold Beer - Canned
803
7/86
1 . STANDARD MENU BOARD NAME
Ice Cold (Brand Name) Beer
2. STANDARD PORTION
Twelve ounce can served in a SAC logo cup.
3. INGREDIENT LISTING
A. Use two beers minimum - premium beer and a local beer. A light - -
beer may also be used where popularity trends warrant it.
B. Use a SAC logo 16 oz. flush fill translucent cup for the service
container.
4. PURCHASE UNIT
A. Purchase canned beer by the case. Utilze common sense when
volume purcnases are being made.
B. A 16 oz. SAC logo cup is standard, these are purchased by the
case from our National Supplier.
5. THE RECIPE
Pour and serve - See Bottled Beer, Recipe B02, for details.
6. OTHER INFORMATION
A. Canned beer is pasteurized, giving it a long shelf life (120
days) . Constant refrigeration i8 not required, although ideal
warehouse temperatures are 42-62 .
Allowtwodays to bring warm beer to serving temperature of
32-34 . Do not allow cold beer to warm up and then refrigerate
again. This will deteriorate the product.
Air should be allowed to circulate around the cases in the
walk-ins. Pallets should be spaced to provide the needed
circulation. Rotate your stock, first in-first out.
B. Check local agencies for recycling program. The higher costs
of cans can be reduced by seling the aluminum. Publicity
regarding this "ecology minded" effort can be beneficial to
the company. A separate trash compactor may be necessary' for
a recycling program.
EXHIBIT "G"
P age _of__�
•CONVENTION CENTER CONCESSION AGREEMENT
•
Soft Drinks
B04
7/86
1 . STANDARD MENU BOARD NAME
Soft Drinks
First Selection: Brand Name Cola (Two)
Second Selection: Brand Name Diet Beverage (One)
Third Selection: Flavor Preference of Area
Large/Regular/Small - Place on menu board in descending size order.
2. STANDARD PORTION
Three serving sizes are recommended. A souvenir cup is also
recommended where feasible. Fill all cup sizes to the ice line and
add product portion as designated in the chart below.
Description Cup Size Fill to Ice :_ine and Add
Small (SACS) 12 oz. 8.0
Regular (SACS) 16 oz. oz.
Regular (SACS) 20 oz. 1 0 0 oz.
Regular (SACS) 22 oz. 13.0 oz.
14.0 oz.
Large (SACS) 24 oz.
Large (SACS) * 32 oz. 22.0 oz.
22.0 oz.
* Recommended size for souvenir cups is 32 oz. to maximize sales.
3. INGREDIENT LISTING
A. Soft drink base
(1 ) Post-mix syrup brixed properly with water and carbonation
(2) Pre-mix product (water and carbonation already added)
(3) Flavored drink base syrup (add water only)
B. SAC logo cups
C. Ice - }" cubed preferred for best quality beverage.
D. CO Tank - Small (20#) , large (50#) . Tanks to be chained and
secured.
4. PURCHASE UNIT
A. Soft drink base
(1 ) Post mix syrup (post mix equipment necessary)
(a) Use 5 gallon tanks
EXHIIIT "G"
Pago 33 of
CONVENTION CENTER CONCESSION AGREEMENT
I
•
(b) Use brand name equipment supplier (Coca-Cola, Pepsi ,
Royal Crown).
(c) Use tested water source recommended by syrup supplier.
(d) Use appropriate size carbonator unit for carbonation.
(2) Pre-mix product (pre-mix equipment necessary)
(a) Use 4.75 gallon tank or the 5 gallon tank size supplied
by brand name supplier
(3) Flavored drink base syrup
(a) Mix with water, according to directions
8. SAC logo cups Purchase by the case from the approved National-
Supplier.
Cup Size Cup Number Slv./Cups/Per Case
12 oz.
16 oz.
20 oz.
22 oz. *
24 oz.
32 oz. *
* Souvenir sizes recommended.
C. Ice - Fill to ice line on the cup. If no ice line, fill } of
the cup with ice. (this is actually 1'/3 ice, as the cup is
larger at the top. )
0. CO2
(1 ) Use the small 20# tanks where space or small usage makes
the smaller tank more practical .
(2) Use the large 50# tanks when volume usage is anticipated
and ample storage space is available.
5. THE RECIPE
A. Take the appropriate cup and add ice to the ice line (or } cup
full ) . Place the cup to dispensing outlet and fill the cup
to not less than }" from the top rim of the cup. Filling the
cup to the very top causes counter spills and should be avoided.
If the ice is properly added, the standard portion yields should
be met. Test the yield(S) until the proper syrup portion (per
cup size) plus ice, fills the cup as desired. Maintain the
portion to your test findings.
EXHIBIT "C"
Page 34( of _.
CONVENTION CENTER CONCESSION AGREEMENT
6. OTHER INFORMATION
A. As much as.possible, operate with 3 sizes in a standard
concession stand and one size in a portable stand, preferably
18 oz. or 24 oz. size.
8. Avoid prepouring or predrawing of drinks to prevent improper
temperature, dilution or flat taste. When prepouring becomes
necessary, it should be timed to supply
needed. Prepour only one size (rega )andnse1ldthatdwhen
en
no specific size is ordered. Proper icing of the cup is very
important. Excessive ice dilutes the beverage. The standard
for icing is half the container height.
C. When serving the 22 oz. souvenir cup, it should replace the
24 oz. standard cups.
0. Carry out trays are necessary; both 2 hole and 4 hole trays
should be on hand. They should be stored under the counter.
E. When using post-mix, there is less storage space necessary,
greater volume is possible with less tank changes, greater
profitability, if brixing is proper, and better taste.
F. . Post-mix products should be dispensed at 38-40°F before the
ice is added. Higher temperatures result in excessive foaming,
increased dilution and loss of carbonation. The higher the
temperatures, the quicker the loss of CO, and the flatter tasting
the drink becomes. Proper brixing
should be checked frequently to isureetasteyppo),
and towrofi arailit
y.
This can be done by using a Ratio Cup, which is athree tatube
cup and separator.
G. Soft drink syrups are formulated to be mixed at a specific water
to syrup ratio. Sugar products are recommended at 5: 1 and Sugar
Free at 5.5: 1 Using a water to syrup ratio of 5: 1 , one gallon
(128 ozs. ) of syrup plus five gallons (640 ozs. ) of water yields
six gallons (768 ozs. ) of finished post-mix product. An average
of 7.5 ozs. of actual beverage per 12 oz. cup should yield 102
servings. A 5.5: 1 ratio will yield 6.5 gallons (832 oz. ) and
7.5 ozs. of beverage per 12 oz. cup should yield 111 servings.
H. Proper carbonation is important to flavor.
A us
of CO at proper pressure will assure good tastinginudrinkssupply
Gas p�essure to the corbonator should be no less than 80 lb
per square inch and should not exceed 120 lbs. s'
per square inch.
The secondary regulator pressure also needs to be set properly
and checked regularly. Sugar syrups should be set above a
minimum of 35 psi and adjusted accordingly due to the length
of the run. Sugar free syrups should be set at a maximum of
6-10 psi .
EXHIBIT "C"
Page 3S of
CONVENTION CENTER CONCESSION AGREEMENT
I . Syrup should be stgred in a cool area where the temperature
does not excced 76`T. Sugar free products will freeze as the
temperature reaches freezing. Freezing is primarily a danger
because the seals can rupture, causing loss of product and entry
of impurities into the tank. Products should be purchased for
use within 30 days, although the product is good for longer
periods of time.
J. Hooking up the Figal of product is made simple for Coca-Cola
products, as the "3" prong fitting is designed to fit only the
syrup line, while the "2" prong fitting is designed to fit only
the CO line. Sockets should be submerged in hot water prior
to the2initial hook up and upon each change of Figals. Pepsi
_ products must have the syrup lines marked byr
connecting. product for proper _
Jumping tanks or a series of hook ups provides a continuous
syrup supply during the event. Where very large volumes are
used, hook in series to avoid the need for repeated changes.
This also applies to vending rooms where time is at a premium.
In low volume stands or units, series hook ups should not be
necessary, as the individual workers can be trained to change
tanks. Partial tanks can be jumped to be used in a stand.
beakers and otherwise unusable tanks can also be jumped together
to be made usable. This is done by depressing the CO hook
up nozzle to release the gas pressure on the tank to be filled.
Once the pressure is released, a jumper cable can be hooked
from the CO side of the tank to be emptied, to the syrup hook
up of the ttnk to be filled. The pressure will force the product
into the desired tank. Keep releasing the pressure on the tank
being filled.
K. The refrigeration system, cold plate or mechanical , must maintain
the proper temperature to prevent foaming. Cold plates must
be iced in advance, at least 2-3" deep, clean, without water
standing in ice chest, and without bridging. A mechanical system
used for pre-mix can either be dry (without water bath) or wet
(with a water bath) . In either case, the electrical system
must be working to keep the temperature of the product correct.
Cold plates are more practical for outside or non-electrical
areas.
EXHIBIT "C"
Page 3 C of
CONVENTION CENTER CONCESSION AGREEMENT
Hot Coffee
805
1 . STANDARD MENU BOARD NAME 7/86
Hot Coffee
2. STANDARD PORTION
Regular size - 8 oz. cup filled in from the top
Sugar and creamer packets should be stored under the service counter
and handed out at customer request.
3. INGREDIENT LISTING
A. Coffee
(1 ) . Freeze dried
(2)- Fresh ground
B. Cups - 8 oz.
C. Creamers
(1 ) Powdered portion pack
(2) Liquid non-dairy portion pack
D. Sugar - Portion pack
E. Plastic stirrers
4. PURCHASE UNIT
A. Coffee - Use national purchasing brands, if competitively priced
( 1 ) Freeze dried - Purchase by the case, usually 24 - 8 oz.
bags per case.
(2) Fresh ground - Purchase by the case
(a) 24 - 1 lb. containers
(b) Portion pouches
(3) Liquid Coffee - Frozen product, usually 12 cans per case.
B. Cups - by the case from the approved National Supplier.
Cup Size Cup Number Case/Pack
8 oz.
C. Creamers
(1 ) PC powdered creamers - bulk case, 1000/case
(2) PC liquid non-dairy - bulk case, 200/case
EXHIBIT "C"
Page _3=of �{
•
•
CONVENTION CENTER CONCESSION ACREEMENT
0. Sugar - Purchase by the case
PC sugar packets - bulk case, 2000/case
E. Stirrers - by the case
Plastic stirrers - 1000 box, 10 box/case
5. THE RECIPE
Because of the many different types of machines in use, we do not
recommend any specific method of preparation, except to say that
the instructions that are available with each different piece of
equipment should be followed.
A. Freeze dried coffee - post and follow machine instructions.
B. Fresh brewed coffee - post and follow machine instructions.
C. Liquid coffee - post and follow machine instructions..
6. OTHER INFORMATION
A. If using freeze dried machines, try to utilize bulk type hopper
units rather than the units that use jars. The jar type units
• are more likely to have feeding problems and the jars of coffee
are more likely to disappear.
B. A cup of steaming coffee should ideally be between 175 and 180°F.
C. Cups are filled i" from top.
D. Keep condiments and stir stix under counter and dispense as
requested by customer.
E. If weather and crowd size allow, consider a portable coffee
stand. Needed are coffee carriers and a source of hot water.
Cambro or cecilware Heavy Duty Carriers are suggested types
- 5 gallon and 10 gallon carriers. Commercial duty hot water
heaters will hold between 50 and 100 gallons and will deliver
at a temperature of 180'F.
EXHIBIT "C"
Page j_of �S
CONVENTION CENTER CONCESSION AGREEMENT
Hot Chocolate
806
7/86
1 . STANDARD MENU BOARD NAME
Hot Chocolate
2. STANDARD PORTION
Regular size - 8 oz. cup filled within }" of the cup's rias.
3. INGREDIENT LISTING
A. Hot chocolate mix - Cocoa Supreme (dry powder mix) by Carnation.
8. Cups - 8 oz. styrofoam cup
4. PURCHASE UNIT
A. Hot Chocolate Mix - Purchase by the case. Cocoa Supreme comes
in bulk packed bags and is ready to pour into the feed hopper.
Be aware of the yield of your product. Cocoa Supreme' s hopper
holds 4.4 lbs. and yields 57 - 8 oz. servings.
B. Cups - Purchase by the case from the approved National Supplier.
•
Cup Size Cup Number Slv./Cups/Case
8 oz.
5. THE RECIPE
Because there are so many types of machines being used by SAC at
this time, we recommend posting and following the instructions for
the type of equipment that you are using.
6. OTHER INFORMATION
A. Cocoa Supreme Machine by Cornelius Corp. , model 90004-2, is
available through a Carnation distributor.
B. Pre-set for automatic 8 oz. drop. The hopper holds 4.4 lbs.
of ingredient or enough to produce 57 - 8 oz. cups. It will
hold 170 ozs. of hot water and dispense it at a rate of 1 oz.
per second. This rate will be maintained when the water
connection is hooked up to a hot water heater. When hooked
up to tap water, the maximum rate is 2 - 8 oA. cups per minute
before the water temperature drops below 155 . The machine
uses a 110 volt electrical connection.
C. A cup of hot chocolate should ideally be between 155° and 170°.
EXHIBIT "s"
Page 31 of t
CONVENTION CENTER CONCESSION AGREEMENT
,
C. Additional Items
COl Pizza - Ready Made
CO2 Pizza - Fresh Baked
CO3 Cotton Candy
C04 Sno Cones
C05 Caramel Corn
C06 Jumbo Soft Pretzel
•
EXHIBIT "G"
Pag• of�_.
CONVENTION CENTER CONCESSION AGREEMENT
Pizza - Ready Made
col
7/86
1 . STANDARD MENU BOARD NAME
Pizza - Slice
Pizza - Whole
2. STANDARD PORTION
8 slices per 15" pizza
3. INGREDIENT LISTING
•
A. Ready made pizza
B. Seasoning (garlic salt, salt)
C. Deli paper, pizza boxes or circles
' 4. PURCHASE UNIT
A. Purchase ready made 15" circular pizza oy the case. It should
be quality tested and met the recipe specifications for the
SAC fresh pizza.
B. Seasoning
•
(1 ) Salt - Purchase by the case
(2) Garlic salt - 12 jars/case, purchase by the case.
C. Deli paper - 10-3/4" x 12" , by the case, 12 box/case
D. Pizza boxes or circles - White, appropriate size, by the bundle
( 100/per) .
5. THE RECIPE
Use a frozen product that can be cookel from a frozen state. Place
the frozen ready made pizza into a 475 oven for 8-10 minutes (adjust
cooking time as needed) . Remove from the oven, cut into 8 equal
pieces and serve when requested. Deli paper is used for a slice,
the pizza boxis used for a whole pizza.
•
EXHIBIT "G"
CONVENTION CENTER CONCESSION AGREEMENT
Pizza - Fresh Baked
C 02
1 . STANDARD MENU BOARD NAME 7/86
Pizza - Slice
Pizza - Whole
2. STANDARD PORTION
•
8 slices per 15" pizza
3. INGREDIENT LISTING
A. Pizza crust
B. Pizza sauce
•
C. Pizza cheese (Mozzarella/Provolone blend)
D. Seasoning (Garlic salt, Italian seasoning)
E. Deli paper/Pizza boxes or circles
4. PURCHASE UNIT
A. Pizza crust - recommend 15" circular pizza crust
(1 ) Fresh, buy from local supplier by the shell , per supplier' s
shipping pack.
(2) Preserved crusts - Purchase by the case from approved
supplier.
B. Pizza sauce - purchase by the case, 6 - #10 cans per case
(quality tested)
C. Pizza cheese - purchase by the pound in amounts needed to cover
the purchased shells.
Mozzarella/provolone blend (standard)
D. Seasoning
(1 ) Italian seasoning - purchase by the container. This can
be added to your sauce.
(2) Salt - purchase by the case
(3) Garlic salt - 12 jars/case, purchase by the case
EXHISIT "C"
Page YL of SS
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CONVENTION CENTER CONCESSION AGREEMENT
•
•
E. Deli wrap - purchase by the case, 12 boxes/case
F. Pizza boxes -or circles - purchase appropriate size by the bundle.
5. THE RECIPE
Ladle 6 ois. of pizza sauce onto the crust and spread our to within
1" from outer edge. Sprinkle on 6 ozs. of pizza cheese, leaving
a 2" uncovered spot in the exact center of the pizza. Place th
pizza in a 5000 oven for approximately 5 minutes (adjust cooking
time to your equipment) . Remove from the oven and cut into 8 equal
pieces. Serve when requested, Deli
papa pizza box or circle is used for a wholerpizzis as� for a slice and
6. OTHER INFORMATION
A. Pizza crusts with preservatives can be kept in
dr
35 days. Fresh pizza crusts can be usea fromrefry
igerrated for
storage for 10 days .
B. When serving single slice pizza, serve on deli wrap.
serving whole pizza, serve in box or on cardboard ircle.
••
•
EXHIBIT "s"
Page Y3 of SS
•
CONVENTION CENTER CONCESSION AGREEMENT
Cotton Candy
CO3
7/86
1 . STANDARD MENU BOARD NAME
Cotton Candy Cone
Cotton Candy Bag
2. STANDARD PORTION
When cotton candy is made, the cotton candy is thrown out of the
machine's spinning head into the pan, the product begins to build
up inside the pan, beginning on the stabilizing web and working itself
•
back toward the spinning head.
When making a cone, take a small amount of cotton candy from the
pan to establish a (sticky) base on your cone. Then let the pan
fill up with cotton candy until it is halfway between the head and
the webbing. Pull out the cotton candy by attaching your base cone
to the top edge of the cotton candy (near the pan) and immediately
lifting it out. Twirl it into place. You may want to tap it into
place with another cone until you learn how. This is known as one
swirl of cotton candy. Repeat once more and your cone is ready.
Portion - 2} partial swirls. Approximate perfect yield: 18 cones
per pound of mixed suggar and flossine, ideally .89 oz. per cone.
When making a bag of cotton candy, clip the bag under one of the •
web clamps nearest you (after shaking the bag open) . Let the cotton
candy fill the pan from the web to the spinning head. Reach in with
your hand (use disposable plastic gloves) and pull out the cotton
candy. Twirl and place into the bag. Repeat one more time and you
are ready to tie (twist tie) the bag for sale. Portion - 2 full
swirls. Approximate perfect yield: 12 bags per pound of mixed
pr�uct, ideally 1 .3 ozs. product per bag.
3. INGREDIENT LISTING
A. Sugar (beet or cane)
B. Flossine (coarse coloring/flavoring)
C. Paper cotton candy cones
D. Plastic bags with twist ties
E. Bagged cotton candy makes a good merchandising display more
attractive and appealing. Use a taut metal wire and colored
or painted clothes pins to make a stringed display around your
portable unit. Keep the display full .
F. Making red/white/blue bags of cotton candy is good for Memorial
Day, Flag Day, July 4th, etc. , as is green and yellow for St.
Patrick's Day.
EXHIBIT "G"
Pig.�_of
•
CONVENTION CENTER CONCESSION AGREEMENT
G. The cotton candy equipment is manufactured by Gold Medal or
Cretors. There are several machines available. The top of
the line is the Tornado Machine. This machine has the capacity
of producing 352 cones per hour. It needs a 100 volt 30 amp
common outlet. the options that are needed are the grip
stabilizer (which prevents the floss from flying out of the
pan), a pan cover (to be used when the machine is not in use)
and a maintenance kit. For visual impact, production should
be at the point of sale and divorced from your concession stands
in a kiosk type enclosure. In arena buildings, have the cotton
candy operation on the concourse. Gold Medal 's Unifloss Stand
will house the Tornado Machine, store ingredients, exhaust the
aroma and trap flying bits of candy. Vendors are needed to
complement your kiosk and maximize your sales.
To insure good yield, control sheets
cone counts should always be utiwith yield schedules and
H. Cotton candy sold over the counter needs no bags (check with
local Board of Health) . Humidity can cause substantial shrinkage
of product. Pick coolest location for production. Store
finished product in walk-in refrigerator, if possible. Plastic
bags should be tied firmly to sticks to prevent air from
entering. Twist base of the stick for the same reason.
I . Have your production at point of sale for visual and aromatic
impact.
4. PURCHASE UNIT
A. Sugar - Purchase in 25 or 50 lb. bags (beet or cane) . Coarse
sugar is best when waste is considered, but regular grain sugar
is best when peak volume cone business (made to order) is the
objective. Do not purchase 100 lb. bags (avoid back injury
claims) .
B. Flossine - Purchase by the can (1 lb. per can) - Cherry red,
strawberry red, raspberry blue are recommended colors/flavors.
Lime green is also popular.
C. Cotton candy cones - Purchase by the case or box, depending
upon need. Use basic white (1 ,000/box, 4,000/case) .
D. Cotton candy bags - Purchase by the case (1 ,000 per case) .
Use pictorial bag to enhance merchandising. Twist ties are
packed in the case.
5. THE RECIPE
The recipe for mixing the sugar and the flossine is on the flossine
can. Mix according to the amount you will need by using 2 tablespoons
(1 oz. ) of flossine per 10 lbs. of sugar, or use 1/10 oz. of flossine
for each pound of sugar used.
EXHIBIT "G"
•
CONVENTION CENTER CONCESSION AGREEMENT
6. OTHER INFORMATION
A. If you are planning to use cotton candy regularly, obtain a
copy of Gold Medal 's Cotton Candy Guidebook and apply it to
your operation.
B. Do not buy sugar in 100 lb. bags, as it is too heavy to handle
safely. Avoid back injury claims.
C. Coarse sugar is recommended as there will be less sugar waste
because it will not be thrown through the ribbon before melting.
However, a regular grain sugar works faster (it will melt
faster, but there will be some waste. If you have peak rushes
for cones to order, use regular grain sugar. Do not use extra
fine grain if making bagged cotton candy. Prior to an event, - -
coarse sugar is best.
O. Alternating colors during an event increases sales. Try to
merchandise the flavor difference where possible, this enhances
the appeal of an impulse purchase.
•
EXHIBIT "C"
Page
CONVENTION CENTER CONCESSION AGREEMENT
Sno Cone
C04
7/86
1 . STANDARD MENU BOARD NAME
Sno Cone
2. STANDARD PORTION
•
Regular size:
One 6 oz. scoop of shaved ice
1 oz. of flavored fruit syrup
One 10 oz. sno cone cup
One spoon straw
3. INGREDIENT LISTING
A. Cubed Ice (converted to shaved ice)
B. Pre-mixed flavored drink base
C. Sno cone cups
D. Spoon straw
4. PURCHASE UNIT
A. Ice - Use cubed ice, as it works best in a sno cone machine.
If purchasing ice, use the cubed ice that you would normally
purchase for your soft drinks.
B. Pre-mixed drink base
Flavors - cherry, grape, orange and lime are the best flavors
Syrup - purchase by the case, 4-1 gallons to a case. There
are sno cone syrups available, which are basically mixed by
the supplier. They contain a stiffening agent to hold the syrup
on top of the ice.
C. Cups - Use a 10 oz. sno cone cup. Buy a simple patterned cup
(5,000 cups/case) .
D. Spoon straws - Bulk pack, 250 straws/box; 40 boxes/case.
Purchase by the box or case, depending upon your need.
5. THE RECIPE
Using a 6 oz. sno cone scoop, scoop a ball of shaved ice and place
it into a 10 oz. sno cone cup. Dispense one ounce of flavored syrup
evenly over the ball of shaved ice to completely cover the ice.
Stick a spoon straw into the ice and serve.
Read Gold Medal ' s guide book on sno cones. It will detail how to
use their products, should you decide to make your own syrup. While
this is perhaps more economical , it is not practiced if volume is
low.
EXHIBIT "C"
Page�7 ofd,
•
CONVENTION CENTER CONCESSION AGREEMENT
6. OTHER INFORMATION
A. To make flavored syrup from liquid concentrate, mix 5 lbs. of
sugar with 1 gallon of water in large stock pot. Mix thoroughly
to dissolve sugar. Add 4 ozs. liquid concentrate flavoring
and mix. One gallon will yield 128 one ounce cones. Syrup
made from concentrate has a good quality and costs less.
B. Use different flavors to add variety.
C. Equipment
(1 ) Sno cone machine - depends upon size of operation,
population and the type of machine required. Gold Medal
has a large production capacity machine, the Shavatron
machine. It can produce 900 lbs. of shaved ice per hour
and can be purchased direct.
(2) Sno cone scoops - necessary for forming and portioning
balls of shaved ice.
(3) Plastic pumps - used to dispense syrup. They
measured to dispense i oz. syrup in oe stroke. be
O. Make shaved ice in advance when large volume sales are ex ected
Place shaved ice in styrofoam coolers. p
EXHIBIT "G"
Page
CONVENTION CENTER CONCESSION
AGREEMENT
Caramel Corn
C05
1 . STANDARD MENU BOARD NAME 7/86
Carmel Corn
2. STANDARD PORTION
This is a prepackaged item and the portion
standard portion to be sold. Normally the pe
ortionsizepsought sishe
3.5 ozs. to 6 ozs.
3. INGREDIENT LISTING
This is a prepackaged product. Whether caramel corn is in a clear
cellophane bag or a quality product like Cracker Jack, the ingredients
of the manufacturer should be. on the package.
4. PURCHASE UNIT
Purchase by the case
A. Caramel corn - The product should be purchased in a clear
cellophane package so that it can be seen. A serving of 3. 75
ozs. is readily available from a number of suppliers.
B. Cracker Jack - Purchase by the case and use the Park-Pak, as
it is a generous serving. Learn to read the dates on the outside
of the case that tell you when the product was manufactured.
Normal shelf life of caramel corn is one month. Normal shelf life
of Cracker Jack is three months.
5. THE RECIPE
Prepackaged item, simply serve in prepackaged container.
6. OTHER INFORMATION
A. Product MUST BE stored in a cool dry place. Never let product
be stored-7—direct sunlight.
B. Making your own caramel corn is not recommended.
EXHIBIT "C"
Page yQ of_ z._.
•
CONVENTION CENTER CONCESSION AGREEMENT
Jumbo Soft Pretzel
C06
1 . STANDARD MENU BOARD NAME 7/86
Jumbo Soft Pret2el
2. STANDARD PORTION
One 5.5 oz. pre-baked salted soft pretzel
} - } oz. mustard
One sheet 10-3/4" x 12" deli wrap or Pictorial pretzel bag if vended,
popular option) 9
3. INGREDIENT LISTING
Same as Standard Portion, as this is a ready made,
pre-baked product.
4. PURCHASE UNIT
A. Jumbo soft pretzel - Purchase by the case. They are packed
50 per case. Each pretzel is pre-baked and weighs 5.5 ozs.
. each. A salt pouch is
packed
case so thathe
can be salted. Purchase only from thehapproved national pretzels
supplier. See Purchasing Guide.
B. Mustard - Same as hot dog mustard purchase unit.
C. Wax paper - Same as hot dog wrap.
0. Stick for cheese pretzel (also used for control ) .
5. THE RECIPE
Preparation of the frozen, pre-baked soft pretzel varies because
each unit has only certain equipment available, however, there are
some basic techniques that can be applied:
A. The frozen pretzel should be removed from the freezer in the
amounts to be used. Thawing and refreezing cannot be done 100%
effectively. If the product has not been heated, the chances
are better, but you may not always be successful .
B. If a conventional pretzel oven or convection oven is used for
heating the pretzel , the time from the freezer to the oven can
be very brief. In fact, you can work right out of the freezer
and into the oven.
If heating cabinets are being utilized for heating,
should be thawed out. In this case, remove an horr ore sopritzel
before
heating. When thawing out cases of pretzels, avoid stacking
the cases, as this holds in the cold. Spread them out.
EXHIIIT "Cu
Page of-
•
•
CONVENTION CENTER CONCESSION AGREEMENT
•
If no bulk heating system is available,
amount that can be produced and sold withoutpretzels heating equipme
should be• removed at least two or three hours priortobein gnt)
put in a pretzel display case under heat lamps. The marginally
heated pretzels can then be transferred to the display cases
on the front counter for merchandising and holding before sale.
Pretzels can also be heated under the lights before the shutter
is raised. Place the pretzels on white deli paper on top of
the popcorn.
C. If the pretzels are purchased unsalted, as ispr a
the
case, .the salt must be applied manually. Saltcanbellightly
sprinkled on the top of the pretzel after it is sprayed with
a
for fineismist
rpo . ate� mistisall The
bottle should be used only
moisture will cause tI retzel 's caramel that is ncolored skind. Toomtohpeel .
D. It is recommended that pretzels be taken from the case, salted
and then placed on perforated sheet pans for heating.. The
perforated pans allow for better air and heat flow than solid
pans. The trays of salted pretzels can be stored in an open
style Cres-Cor rack until ready to heat.
After �he pretzels are heated in a convection oven for 10 minutes
at 450', they are transferred into (low) moisture controlled,
( low) heated Cres-Cor cabinets and distributed to the various
selling locations. The low moisture is needed as the pretzel
loses some moisture when heated. The low temperature setting
is used for holding, as "drying out" the pretzel is less risky
at a low heat setting.
If only Cres-Cor cabinets are available for both heating and
holding storage, then the similarly prepped, freshly salted
pretzels are placed directly into the Cres-cor cabinets where
they will be heated and held for sale.
The cabinets should be turned on to a high heat setting for
35 to 40 minutes before the desired serving time. Dry heat
is used here initially as the pretzels have not been preheated.
Once they have been heated to the desired serving texture and
temperature (taste test) , lower the temperature of the cabinet
and add a limited amount of moisture to reduce drying the product
out. Rotate product.
If you are using Cres-Cor cabinets to prep pretzels for several
locations, then a number of cabinets are needed and a system
of product rotation must be used. Much thought must be given
to thawing as well .
When limited equipment is available, pretzels can be transferred
by warehouse clerks from the prep area to each location: While
this may not seem cost effective at first, remember that the
pretzel is a low cost/high per cap item.
EXHIBIT "G"
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CONVENTION CENTER CONCESSION AGREEMENT
Although quality of the product will not be the same as when
heated with a convection oven or Cres-cor unit, pretzels can
be prepared. in the stand, without special equipment. In this
case, the pretzels should be thawed out at room temperature,
salted and placed in a pretzel display case or under the warmer
lights. They will not be as hot, but the pretzel consumer will.
•
not be dissatisfied, as the pretzel is great even at just above
room temperature, which it will be. You cannot shorten the
thawing process when heating equipment is not being used, so
insure that the pretzels are well thawed and that even the chill
from the freezer has one. It is also harder to keep up w
ema using 5 a er method.
E. Pretzels can be successfully vended with styrofoam boxes, or
hot boxes. Bags are preferred here, as the pretzel must be
passed along many patrons at times. Portion control mustard
can be placed in each bag, if desired, although not necessary.
Bags also keep the pretzel from losing some of its heat and
moisture content. Wax paper can also be used if desired. In
this case, mustard should be applied by the vendor at the time
of sale (when requested by the customer ) .
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EXHIBIT "G"
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CONVENTION CENTER CONCESSION AGREEMENT
III. MENU BOARD LAYOUT
EXHIBIT "C"
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CONVENTION CENTER CONCESSION AGREEMENT
SERVICE AMERICA CORPORATION
STANDARD MENU BOARD LISTING
• IN PROPER SEQUENCE
All Beef Hot Dog Ice Cold Beeri$eQ Comments 1 and 2)
Jumbo Hot Dog Soft Drinks, Large, Regular, Small
Polish Sausage (See Comments 1 and 2)
Nachos Hot Coffee
Kiddie Hot Dog Hot Chocolate
Popcorn, Tub, Cup
Peanuts _
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Comments
1 . Coca-cola, Pepsi , 7-Up, brand names are preferable.
2. When space is available, size listings should be utilized. Always
list large sizes first.
3. If space is available, the statement "sales tax included" should be
listed, when appropriate.
4. If space is available, the statement "ID' s checked on all beer sales"
should be listed, when appropriate.
5. If a menu strip is available below the merchandising panel , "Stand No.
" should be listed there.
6. Try to list all food items on the left hand side of the menu board,
and beverages and other items on the right side.
7. Use proper spacing between items listed, as well as the top and bottom
spacing, to balance the visual impression.
8. Never use hand written menu listings on the menu board, or tape other
items on them. This also applies to stand walls.
9. Obtain good quality transparencies that depict our standard and/or
custom design cups. Food items should also be depicted in the
transparencies to improve merchandising of the menu. However, do not
show a picture of a giant sausage that overhangs the bun, if, in fact,
we sell a 5" 10/1 product. Truth in pictorials is important.
E X HISIT "C"
Page Sll__ of SS
CONVENTION CENTER CONCESSION AGREEMENT
IV
MINIlUM PURCHASING SPECIFICATION REQUIREaE
NTS
Beef: Heifer or Steer
Grade: USDA To
Choice
Condition: Fresh or Frozen
Ground Beef: Chuck, 20% fat content
Pork:
Grade: US No. 1
Condition: Fresh or Frozen
Veal :
Calf
Grade: USDA Choice
Condition: Fresh or Frozen
Lamb: Under one year old
Grade: USDA Choice
Condition:
Fresh or Frozen
Poultry:
Grade: USDA inspected Grade A
Conditions: Hens - Fresh or Frozen
Fryers - Fresh or Frozen
Duckling - Fresh or Frozen
Turkey - Fresh or Frozen
Fish b Shellfish:
Grade: When graded, A,
otherwise
Condition: top quality.
Fresh when available,
frozen if cost and avail-
' ability warrant.
Eggs: Grade:
Size: USDA A, 100% candled
large
Condition: Fresh
Butter:
Grade: USDA AA
Milk b Milk Products :
Grade: US Grade A pasteurized
Non-Fat Dry Milk:
Grade: US Extra
Bulk Ice Cream:
Grade: Minimum 12% milkfat,
80-100% overrun
Fresh Vegetables b Fruits : Grade:
US No. 1 or better
Frozen Vegetables:
Grade: A
Canned Fruit: Grade:
US Grade A or Fancy in
heavy syrup.
Canned Vegetables: Grade:
US Grade A or Fancy
Dry Goods: Rice:
Fancy or US No. 2
Beans: Grade A
EXHIBIT "C"
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CONVENTION CENTER CONCESSION AGREEMENT
REQUIRED REPORTS
CONCESSIONAIRE SUMMARY MONTHLY REPORT
SERVICE AMERICA CORPORATION
MONTH:
PERCENTAGE
RENTAL TO
CATEGORY GROSS RECEIPTS* THE CITY
Concession Food &
Non-Alcoholic Beverage $
Miscellaneous $
Vending Machines $
Liquor $
Beer $
Wine $
Sub-Total $ X 25%= $
Tobacco $
Cafeteria $
Catering $
Sub-Total $ X 10%= $
Wardrobe Checking $ X 0% = $ -0-
TOTAL $ _
Monthly Percentage Rental $
Monthly Minimum Rental $
Rental Due(whichever is greater) $
Plus % Applicable Sales Tax $
Payment Enclosed $
GENERAL MANAGER
SERVICE AMERICA CORPORATION
Sworn To and Subscribed Before me this
Day of 19
As True, Accurate And Complete
NOTARY PUBLIC
* REPORTED GROSS RECEIPTS ARE NOT TO INCLUDE SALES TAX COLLECTED.
EXHIBIT "H"
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CONVENTION CENTER CONCESSION AGREEMENT
�UIREO REPORTS
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ORIGINAI,
RESOLUTION NO. 86-18702
(Authorizing the MayorantheCity Clerk
to execute a concession agreement between
the City of Miami Beach and Service
America Corporation for operation of a
Concession at the City of Miami Beach
fifteen (15) year period)