22. Take-Out Sales ................................................................................................................... 23
23. Restriction on Sales ............................................................................................................ 23
24. Altering Center ................................................................................................................... 24
25. Emergency .. ....................................................................................................................... 25
26. Advertising ......................................................................................................................... 25
27. Other .. ............................................................................................................................... 26
SECTION III - PERSONNEL AND UNIFORMS
28. Personnel. ........................................................................................................................... 26
29. Unit Staffing, Labor, and Personnel Training Practices . ................................................... 27
30. Wae.es and Employment. ................................................................................................... 28
31. Tipping Policy .................................................................................................................... 28
32. Uniforms .. .......................................................................................................................... 28
SECTION IV - BOOKS, RECORDS, AUDITS, AND TAXES/FEES
33. 34.
35. General Description of Records, Accounting, and Audit. ................................................. 28 Books and Records ............................................................................................................ 31 Taxes and Fees ................................................................................................................... 32
SECTION V - INSURANCE/LIABILITY/INDEMNIFICATION
36. Insurance ............................................................................................................................ 32
37. Indemnification: ............................................................................................................... 35
38. Limitation of Liability ........................................................................................................ 36
SECTION VI - LINENS/SMALL WARES AND FOOD SERVICE EQUIPMENT
39. Equipment and Smallwares ................................................................................................ 36
40. Small wares and Contractor Supplied Equipment. ............................................................ .3 7
SECTION VII- CLEANING, INSPECTION, AND SANITATION
41. Cleaning, Inspection. and Sanitation . ................................................................................ 38 2 42. Operations Warewashing ................................................................................................... 38
43. Garbage and Recycling ...................................................................................................... 38
44. Grease .. .............................................................................................................................. 39
45. Pest Control. ....................................................................................................................... 39
46. Maintenance Services .. ...................................................................................................... 39 SECTION VIll - LETTER OF CREDIT
47. Performance Bond .. ........................................................................................................... 40
48. Letters of Credit. ................................................................................................................ 40
49. Surety ................................................................................................................................. 40
SECTION IX - FEES
50. Fees ................................................................................................................................ 40
SECTION X - GENERAL
51. General Provisions ............................................................................................................. 41 SCHEDULE 1 ............................................................................................................................... 45 SCHEDULE 2 ............................................................................................................................... 46 SCHEDULE 3 ........................................................ ....................................................................... 48 SCHEDULE 4 ................................................................... ............................................................ 50 SCHEDULE 5 ...................................................................... ......................................................... 51 SCHEDULE 6 ............................................................................................................................... 52
EXHIBIT A
APPENDIX A
APPENDIXB
APPENDIX C
APPENDIXD
3 SERVICES AGREEMENT
FOOD/BEVERAGE OPERATIONS
THIS SERVICES AGREEMENT (herein referred to as the "Agreement") is made as of the ___ day of ______ , 2025, between the
CITY OF ANAHEIM, a municipal corporation,
hereinafter referred to as "ANAHEIM," (the "City")
A
N
D
ARAMARK SPORTS AND ENTERTAINMENT SERVICES LLC,
a Delaware limited liability company ("Contractor").
ANAHEIM and CONTRACTOR are sometimes individually referred to herein as "Party" and collectively as "Parties."
WI TNESSETH
WHEREAS, the City desires to contract for food/beverage operations services for the Anaheim Convention Center in Anaheim, California (the "Center"); and WHEREAS, Contractor is desirous of providing such food/beverage services m accordance with the terms and conditions contained herein.
NOW THEREFORE, in consideration of the mutual covenants and contracts hereinafter contained, the parties hereto agree as follows:
NOW, THEREFORE, FOR AND IN CONSIDERATION OF THE MUTUAL
PROMISES, COVENANTS AND CONDITIONS HEREIN CONTAINED, THE PARTIES HERETO AGREE AS FOLLOWS:
4 SECTION I-DEFINITIONS; TERM; TERMINATION; AGREEMENTS
1. Definitions and Request for Proposal. The definitions in the accompanying Request for Proposal ("RFP") are incorporated herein by reference.
2. Proposal. A copy of the RFP and submitted Proposal are incorporated herein by reference and made a part hereof.
3. No Guarantees. Neither party has promised or guaranteed to the other any level of attendance, sales, revenues, nor payments hereunder, except as expressly set forth herein.
4. Services Agreement. Contractor shall take notice that this is a Services Agreement granting rights to use facilities and equipment and to provide services as set out herein. As such no sale or lease rights are hereby granted to Contractor.
5.1 This Food/Beverage Services Operations Agreement shall be in effect for seven (7) years commencing on January 1, 2026 and terminating on December 31, 2032 ("Initial Term"). The City shall, at the sole discretion of the Executive Director, have an option to extend for an additional three (3) years, one year at a time, by providing written notice at least sixty (60) days prior to the end of the current term ("Renewal Term"). Hereinafter the phrases "Initial Term" and "Renewal Term," if any, shall be collectively referred to as the "Term."
5.2 For purposes of planning, Contractor shall be available to begin work on the project immediately upon written notification of selection and to be substantially complete and ready for operation by January 1, 2026.
6. Definitions.
6.1 "Direct Operating Expenses" shall mean actual, reasonable, and customary costs, fees, and expenses directly incurred and attributable to the operation, maintenance and management of the concession which are not paid from the Capital Reserve Fund or otherwise by the City and are in accordance with the Operating Budget approved by the City pursuant to Section 33.8 "Direct Operating Expenses" include the Management Fee; payroll (including benefits and other payroll costs) paid to Contractor Personnel engaged in the performance of the Services; the cost of procurement of all food and beverages to be used in the performance of the Services; the reasonable costs of training of Contractor Personnel specifically assigned to the Center; sales taxes, licenses; insurance expenses; utilities costs and fees actually paid pursuant to Section 9 .1; supplies used in the performance of the Services and operation of the Center; costs of required employee uniforms, costs of alcohol awareness training (TIPS); costs of annual health examinations of Contractor's full-time Contractor Personnel; extermination costs; costs of trash removal; cleaning costs; deposits to the Capital Reserve Fund Pursuant to Section 8.18 of this Agreement; and any costs incurred for repair and maintenance of equipment to the extent such costs exceed funds available in the Capital Reserve Fund for such repair and maintenance of equipment. The amount of insurance expense allowed as a Direct Operating Expenses shall be limited to the following amounts: (a) General Liability insurance expense shall not exceed three-quarters of one percent (0.75%) of Gross Receipts, and (b) 5 Worker's Compensation insurance expense shall not exceed two and fifty-nine one hundredths percent (2.59%) of Salary & Wages provided, however, that this limit shall be reviewed annually and, if necessary, increased to be commensurate with the rates approved by the State of California Insurance Commissioner. If General Liability insurance expense or Worker's Compensation insurance expenses exceed the limits as described herein, all excess costs shall be the sole and exclusive cost of Contractor and shall not be allowed as a Direct Operating Expense.
"Direct Operating Expenses" excludes, except as expressly provided for, the Contractor's regional or corporate expenses, including any corporate overhead allocations; corporate training expenses for Contractor Personnel other than those specifically assigned to the Center; corporate off-site supervision and support services including, but not limited to, accounting and payroll services, auditing, human resources support, legal support, purchasing, and public relations; any employee relocation expenses (unless approved by the City); payments to management recruiting companies (unless approved by the City); business profit taxes; possessory interest taxes assessed by the County of Orange; costs associated with obtainment of performance and payment bonds or letters of credit, excluding any bad debt resulting from credit unless allowed at the request of the City; any interest expense on the Investment; litigation expenses; civil liabilities and judgments; criminal and civil fines and penalties; punitive damages or similar awards assessed against the Contractor, Contractor Personnel or Contractor's Subcontractors; and other expenses not related to the operation, maintenance or management of the concession at the Center.
6.2 "Gross Receipts" means and includes the aggregate of all monies of every kind and nature, whether for cash, credit (regardless of collections), or barter, that are billed by the Contractor to the City's clients, exhibitor's attendees and any other persona as a result of the service rights granted under this Agreement derived from all retail and wholesale sales of food, beverages and services of any kind whatsoever in, on or from the Center and including, but not limited to, sales from vending devices, mail or telephone orders received or filled or from the Center; all gratuities and service charges not passed through directly to Contractor Personnel or its Subcontractors; all deposits not refunded to purchasers; orders taken although filled elsewhere; fees' commissions; and rental receipts. An installment or credit sale shall be deemed to have been made for the full price on the date of sale regardless of when payment is received. Subject only to the exclusions specified in the immediately following paragraph, the full amount received by the Contractor shall be included in its "Gross Receipts," regardless of whether (a) the Contractor was acting as a consignee, trustee, or agent for a third party in connection with such sale or rental, or (b) the Contractor is entitled to retain the full amount received on such sale as the Contractor's own property. In addition, the full amount received by the Contractor from the operations of Subcontractors, if any, and all other operating income shall be included in its "Gross Receipts."
The term "Gross Receipts" does not mean or include the amount of money refunded to and not merely credited to the account of customers who return or do not accept food and beverage or services sold or commissioned by Contractor, where such exchange is made solely for the convenient operation of the Contractor's business 6 and not for the purpose of consummating a sale made in, or from the Center; returns to shippers or manufacturers, any discount allowed by the City to be made by the Contractor to customers other than discounts the Contractor makes without the City's permission in the normal course of business for marketing or sales purposes; the amount of any city, county, state or federal sales, use or excise taxes collected directly from patrons or guests or as a part of the sales price of any goods or services where such taxes are paid by the Contractor directly to the taxing authority; the value of gratis meals furnished to Contractor Personnel as an incident of their employment; gratuities paid to employees; bad debt charged on Contractor's books; the amounts paid to banks and other organizations for credit card fees. (Business and occupation taxes are not taxes imposed directly on sales and shall not be deducted from the amount of "Gross Receipts" reported to the City.)
6.3 "Incentive" shall refer to the percentage of Management Fee, above a predetermined amount, that the Contractor may earn in an Agreement Year as provided in Exhibit A, based on the City's evaluation of the operation.
6.4 "Management Fee" The Contractor shall deduct one twelfth (1112th) of the Management Fee due under this Agreement from the City's Net Profit no later than the fifteenth (15th) day of each month of the Term. The Management Fee shall be reported as a separate line item in the monthly financial statement as provided in Exhibit A in the attached proposal.
6.5 "Net Profit" means that sum remaining after deducting from Gross Receipts the Contractor's Direct Operating Expenses. In any Accounting Period where there are no Net Profits, that loss will be carried on to the next Accounting Period with Net Profits, before Contractor may earn its Incentive.
7. Termination.
7.1 Termination for Cause: The City shall have the option to terminate this Agreement at any time if Contractor (i) breaches any term of this Agreement (including but not limited to those breaches enumerated in Section 7 .1 and fails to cure such breach within ten (10) days after notice of such breach is provided by the City; (ii) breaches any term of this Agreement and such breach cannot be cured; (iii) fails to pay to the City any charges imposed hereunder when due and such failure to pay should persist for ten (10) days after written notice thereof; or (iv) upon the filing by or against Contractor of a bankruptcy, receivership, respite reorganization, or arrangement petition (if involuntary, the same not having been dismissed after 60 days from the date of filing).
7 .2 List of Breaches: The following is a non-exclusive list of acts and omissions that constitute a breach of this Agreement:
7.3 The failure to comply with all of the requirements regarding insurance;
7.3.1 The violation of any law, Charter provision, ordinance, rule, regulation, or City's order or directive;
7 7.3.2 The abandonment or vacating of the Center;
7.3.3 The repeated failure to perform or the violation of any single condition or covenant of this Agreement on two or more occasions in any twelve (12) month period;
7.3.4 The assignment of the Contractor's interest in this Agreement without the prior written consent of the City; of the use of any sublease without the prior written consent of the City; or the filing of a voluntary of involuntary petition in bankruptcy; or for reorganization or an arrangement; or the adjudication of the Contractor as being bankrupt or insolvent; or the appointment of a receiver of or for the Contractor if such appointment, adjudication, or similar order or ruling remains in force or unstayed for a period of thirty (30) days; or
7 .3 .5 The failure to perform or the violation of any other condition or covenant of this Agreement where such default or deficiency in performance was not remedied within a reasonable time.
7.4 Damages from Breach: Regardless of whether the City exercises its right to terminate, the Contractor shall remain responsible for all damages or losses suffered by the City arising from Contractor's breach. Failure of the City to strictly and promptly enforce these conditions shall not operate as a waiver of the City's rights, the City expressly reserves the right always to enforce payment of charges due hereunder or to cancel this Agreement, regardless of any indulgence previously granted. Notwithstanding anything seemingly to the contrary contained in this Agreement, the City reserves and shall have all rights and remedies provided under this Agreement, at law or in equity.
7.5 Contractor Abandonment. If the Contractor should ever cease operations or abandon the premises during the term of the Agreement, in addition to any other remedies under this Agreement or under the law, the City may at its option and without serving the notice otherwise required in this Section, take immediate possession of the premises and, in its discretion, terminate this Agreement and enter into a food/beverage service Agreement with another party.
7.6 Default by City: The City shall not be in default of any obligation to perform under this Agreement unless the City fails to perform such obligation within a reasonable time, which time shall not extend more than thirty (30) days after written notice by the Contractor to the City specifying the particular obligation that the City has failed to perform; provided, however, that if the nature of the City's obligation is such that more than thirty (30) days are required for performance, then the City shall not be in default if the City commences performance within such thirty (30) day period and thereafter diligently prosecutes the same to completion.
7.7 Termination for Convenience: The City is entitled to terminate this Agreement for convenience with not less than 180 calendar days written notice to Contractor, without any penalty, liability or further obligation, other than as set forth in this Section, except that for the 8 buyback of any unamortized investments made by the Contractor over a seven year straight line depreciation schedule. Upon receipt of notice of termination, Contractor will take immediate steps to bring work to a close in a prompt and orderly manner and to use its best efforts to mitigate its costs.
7 .8 Requirements upon Termination.
7.8.1 Removal at Request of the City: Upon termination, the City shall have the right to require Contractor to remove any and all improvements, fixtures, facilities and structures, constructed or placed on the premises by the Contractor, title to which has not vested in the Center, whether permanently affixed to the Center or not, and to restore the premises and leave them in as good condition as at the commencement of this Agreement. Costs of such removals and restoration shall be borne by the Contractor.
7.8.2 Surrender & Delivery: Upon the expiration or termination date of this Agreement, whichever is earlier, the Contractor shall surrender the Center and promptly deliver to the City all keys the Contractor, and any of its officers, agents, and employees and contractors have to the Center or any other part of the specified Center herein.
7.8.3 Removal of Contractor's Property:
(a) Prior to the expiration date of this Agreement, or in the event this Agreement is terminated, within fifteen ( 15) days after the termination date, whichever is earlier, the Contractor shall remove, at its sole expense, all trade equipment and personal property owned or installed by the Contractor in, on, or at the Center, as well as those improvements, alterations, and additions to the Center that are specified in the Center's notice, as well as all trash, stocks and material, supplies, tools, etc., belonging to the Contractor's agents.
In performing such removal work, the Contractor shall take due care to not unreasonably injure or damage the Center, and shall make such repairs to the Center as shall be necessary to restore the same to their condition as of the commencement date of this Agreement, ordinary wear and tear and improvements, additions, and alterations, approved by the Center, excepted.
(b) In the event the Contractor fails to remove personal property and the improvements, alterations, and additions specified in the City's notice on or by the time specified in such notice, the City may, but shall not be required to remove such material from the Center and store the same, all at the Contractor's expense; and in the event the City removes or arranges for the storage of such material, the City shall be reimbursed its costs therefore, including any administrative costs, which reimbursement shall constitute a claim upon the Contractor or, at the City's option, shall be invoiced to the Contractor or deducted from the Performance Bond.
9 7.8.4 Hold-Over Use & Occupancy of Center: In the event the Contractor, with the City's consent, holds over after the date the Term expires or is terminated, whichever is earlier, the resulting use and occupancy shall be on a monthly basis, during which time the Contractor shall be bound by all of the provisions of this Agreement. If, however, the Contractor holds over, without City's consent, after the expiration or termination date of this Agreement, whichever is earlier, whether by failing to remove its personal property or any addition, alteration, or improvement specified by the City, or otheiwise, the Contractor shall pay to the City, liquidated damages to be determined by the City.
7.8.5 No Claim for Removal: In no event shall the Contractor make any claim or demand upon the City nor shall the City be liable for any inconvenience, annoyance, disturbance, or loss of business or any other damage suffered by the Contractor arising out of removal operations.
7.8.6 Inspection Upon Surrender of Center: Immediately following the vacating of the Center and the surrender of the same to the City, a representative of the Contractor shall inspect the Center with a representative of the City to determine the condition of the Center. The results of such an inspection shall be summarized by the City in an inspection report, a copy of which shall be provided to the Contractor.
8. Obligations of Contractor.
8.1 Compliance with Laws.
8.1.1 General Requirements: The Contractor, at no cost to the City, shall perform and comply with all applicable, current and future laws of the United States, State of California, County of Orange, California, and the City of Anaheim; and rules, regulations, orders, and directives of their administrative agencies and the officers thereof. The Contractor shall use its best efforts to ensure that every person it admits to the Center similarly performs and complies with the same. Whenever the Contractor or its authorized representative is informed of any violation of any such law, ordinance, rule, regulation, license, permit, or authorization committed by it or any person admitted to the Center, the Contractor shall immediately desist from and/or prevent or correct such violation.
8.1.2 Licenses & Other Authorizations: The Contractor shall secure and maintain in full force and effect during the term of this Agreement, all required licenses, Licenses, and similar legal authorizations, and comply with all requirements thereof.
8.2 Nondiscrimination - General:
8.2.1 Legal Compliance: The Contractor shall comply with all applicable equal employment opportunity and nondiscrimination laws of the United States, the State of California, the County of Orange, the City of Anaheim, and rules, regulations, orders, and directives of the associated administrative agencies and their officers. Contractor shall not discriminate on the basis of race, color, creed, religion, sex, age, nationality, marital status, sexual orientation, or the presence of any mental or physical disability in an otherwise qualified disabled person.
8.3 Standards:
8.3.1 Definitions: For the purpose of this subsection, the following terms shall be d�fined as provided below unless the context clearly requires a different meaning:
(a) "Laws and Regulation" shall mean any environmentally related local, state, or federal law, regulation, ordinance, or order (including without limitation any final order of any court of competent jurisdiction of which the Contractor has knowledge), now or hereafter in effect including but not limited to the Clean Air Act, the Federal Water Pollution Control Act, the Safe Drinking Water Act, the Toxic Substances Control Act, the Comprehensive
Environmental Response Compensation and Liability Act as amended by the Superfund Amendments and Re-authorization Act of 1986, the Resource Conservation and Recovery Act as amended by the Solid and Hazardous Waste Amendments of 1984, the Occupational Safety and Health Act, the Emergency Planning and Community Right-to-Know Act of 1986, and the Solid Waste Disposal Act.
(b) "Hazardous Substances" shall mean any hazardous, toxic, or dangerous substance, waste, or material that is regulated under any federal, state, or local statute, ordinance, or regulation relating to environmental protection, contamination, or cleanup.
8.3.2 Restrictions on Contractor Activities: The Contractor shall not cause to occur upon the Center or permit the Center to be used to generate, produce, manufacture, refine, transport, treat, store, handle, dispose, transfer, or process Hazardous Substances except in compliance with all applicable Laws and Regulations. The Contractor shall provide the City with the Contractor's USEP A Waste Generator Number (if any), and with a copy of every Material Safety Data Sheet (MSDS), Generator Annual Dangerous Waste Report, environmentally related regulatory permit or approval (including every revision or renewal thereof) and any correspondence the Contractor receives from, or provides to, any governmental unit or agency in connection with the Contractor's handling of Hazardous Substances or the presence, or possible presence, of any Hazardous Substance on the Center. Also notwithstanding anything to the contrary contained in this Food/Beverage Services Agreement, during the term hereof, Contractor 11 shall commit no act or acts which shall entirely or in part, cause the City to be in breach of any agreement
8.3.3 Correction of Violations: If the Contractor violates any of the terms of this section concerning the presence or use of Hazardous Substances or the handling or storing of hazardous wastes, the Contractor shall promptly take such action as is necessary to mitigate and correct the violation. If the Contractor does not act in a prudent and prompt manner, the City reserves the right, but not the obligation, to act in place of the Contractor (for which purpose the Contractor hereby appoints the City as its agent), to come onto the Center and to take such action as the City deems necessary to ensure compliance or to mitigate the violation. If the City has a reasonable belief that the Contractor is in violation of any law or regulation, or that any action or inaction of the Contractor presents a threat of violation or a threat of damages to the Center, the City reserves the right to enter onto the Center and take such corrective or mitigating action as the City deems necessary.
All costs and expenses incurred by the City in connection with any such action shall become immediately due and payable by the Contractor upon presentation of an invoice therefore.
8.3.4 Inspections: The Contractor shall provide the City with access to the Center to conduct inspections at any time the City wishes. The Contractor shall not conduct or permit others to conduct environmental testing on the Center without first obtaining the City's written consent, which shall not be unreasonably withheld. The Contractor sh�ll promptly inform the City of the existence of any environmental study, evaluation, investigation, or results of any environmental testing conducted on the Center whenever the same becomes known to the Contractor, and the Contractor shall provide a written copy of the same to the City within thirty (30) days after the preparation of any such material.
8 .3 .5 Removal of Hazardous Substances Prior to Vacation of Center: Removal of Hazardous Substances Prior to Vacation of Center, in addition to all other requirements under this Agreement, the Contractor shall remove any Hazardous Substances placed on the Center during the Term of this Agreement or the Contractor's possession of the Center, and shall demonstrate such removal to the City's reasonable satisfaction.
8.3.6 Reimbursement of City Costs: In addition to any remedy provided above, the City shall be entitled to full reimbursement from the Contractor which is not classified as an expense to the City, whenever the City incurs any cost resulting from the Contractor's violation of any of the terms of this Subsection, including but not limited to, the cost of clean-up or any other remedial activity, damages at sole negligence, fines, penalties assessed directly against the City, injuries to third persons or other property, and loss of revenue resulting from an inability to re-lease or market the Center due to its environmental condition as the result of the Contractor's violation of 12 the terms of this -Agreement ( even if such loss of revenue occurs after the expiration or earlier termination of this Agreement).
8.3.7 Indemnification: In addition to all other indemnities provided in this Agreement, and notwithstanding the expiration or earlier termination of this Agreement, the Contractor agrees to and shall defend, indemnify, and hold the City free and harmless from any and all claims, causes of action, regulatory demands, liabilities, fines, penalties, losses, and expenses, including without limitation, cleanup or other remedial costs (and including attorneys' fees, costs, and all other reasonable litigation expense when incurred and whether incurred in defense of actual litigation or in reasonable anticipation of litigation), arising from the existence or discovery of any Hazardous Substance on the Center resulting from a violation of the terms of this section or the migration of any Hazardous Substance from the Center to other property or into the surrounding environment that is the result of a violation of the terms of this section, whether (a) made, commenced, or incurred during the term of this Agreement, or (b) made, commenced, or incurred after the expiration or termination of this Agreement if arising out of an event occurring during the Term of this Agreement.
8.4 The Contractor agrees that all financial settlements, reports, and billings rendered to the City under this Agreement shall properly reflect the facts of all activities and transactions handled for Center and may be relied upon as being complete and accurate in any further recording or reporting made by the Center for any purpose.
8.5 The Contractor shall notify the Center in writing within seventy-two (72) hours upon discovery of any failure to comply with Section 8.
8.6 The City will supply tables and chairs, staged for Contractor to set and strike by Contractor for catered functions.
8.7 The Contractor shall furnish at its own expense all common and skilled labor for the setting up and dismantling or moving of all food and beverage facilities including related furniture and related equipment in such locations as may be agreed upon between the Contractor and the City.
8.8 The Contractor and its employees and contractors shall be entitled to enter upon and remain in the premises with access at designated areas for work purposes only during event or functions at the Center; and for a reasonable time prior to and subsequent to events; and non-event days for administrative or non-event functions; and only for the purpose of exercising the rights and privileges mentioned herein. This paragraph shall not exclude the Contractor reasonable access to office areas for the conduct of normal business activities associated with this Agreement.
8.9 At the City's request, the Contractor shall provide vending machines.
Vending machines shall not be used, except with the prior written approval by the City. The Contractor shall submit Proposals concerning items to be sold, suggested prices, type and 13 style of machines and recommended locations in writing, for the consideration and approval by the City
8.10 A tenant of the Center shall be permitted to exhibit any merchandise or articles in connection with the exhibit or other type of event, or dispense samples of merchandise.
Such sampling is subject to approval by the Center but normally will be restricted to the following: (a) Food-2 oz. Portion, (b) Non-Alcoholic Beverage-4 oz., (c) Beer-2 oz., and ( d) Liquor -½ oz.
8.11 The Contractor shall have the food/beverage services open and in operation a reasonable time before, during, and after all events or operating days as may be requested or approved by the City.
8.12 Catering and Retail operations for food service must be cooked and prepared by chef and team on the premises. Baked goods, canned and pre-packaged items for sale are the exception. Portable retail and food truck operations on the convention center property is subject to approvals in advance.
8.13 All concession sales shall be conducted and operated under the supervision of the Contractor, but shall in no way interfere with the orderly operation of any event. The Contractor shall conduct all sales at such times and at locations, for such purpose as designated by the City. The Contractor will not circulate throughout the premises for the sale of any merchandise, except with the permission of the City. Neither the Contractor nor its employees and contractors shall distribute campaign or political literature or any commercial solicitation literature of any kind at any time in or on the premises of the Center.
8.14 Access to Center:
8.14.1 City's Right to Enter:
(a) Nothing herein contained shall be held to limit or qualify the right of the City to free and unobstructed use, occupation, and control of the Center and ingress and egress for itself, its tenants, and the public. Representatives of the City shall have the right to enter upon and have access to all occupied areas of the Contractor at all times. (b) The Contractor shall provide the City and its contractors and consultants, their subcontractors, sub-consultants, and agents with access to the Center at all times to inspect the same and to make any inspection, repair, or improvement deemed necessary by the City, but this right of access shall not impose on the City any obligation to make any repair, alteration, addition, or improvement except as specifically provided herein.
8.14.2Perrnitted Interference With Contractor's Operations: In inspecting and in making repairs, alterations, additions, and improvements, the City may erect barricades and scaffolding in and outside of the Center, and may otherwise interfere with the conduct of the Contractor's business and operations where such action is reasonably required by the nature of the 14 City's work; and such interference shall not be deemed to be a breach or default under this Agreement.
8.14.3 Suspension of Contractor's Operations and Obligation to Pay Monthly Fees:
In the event such inspection, repair, alteration, addition, or improvement work necessitates the temporary suspension of the Contractor's business or operations in, on, or from the Center, the Center shall notify the Contractor of such necessity and the anticipated beginning and ending dates of such suspension. Payments from City pursuant to the requirements herein shall be prorated during each month in which the Contractor's business or operations are required by City to be suspended pursuant to this subsection, and the City shall have no obligation to pay such prorated fees during the period that the Contractor's business or operations are suspended; such cancellation of the obligation to pay the prorated payments shall constitute the totality of relief available, and the Contractor waives all claims for damages and for any injury to and interference with its operations or business and losses occasioned by any such suspension.
8.14.4Center's Retention & Use of Key to Center: The City shall have the option to key the premises with its core system and charge the Contractor the City's normal key fees. Otherwise, the Contractor shall provide the City with a key with which to unlock all of the doors in, upon, and about the Center, excluding the Contractor's vaults, safes, and files, for each of the aforesaid purposes. The City shall have the right to use any and all means that the City deems proper to open said doors in an emergency, in order to obtain entry to the Center, without liability to the Contractor except for any failure to exercise due care for the Contractor's property. Any entry to the Center obtained by the City by any of said means, or otherwise, shall not be construed or deemed to be an eviction of the Contractor or a forcible or unlawful entry into, or a detainer of, the Center or any portion thereof.
8.15 Liquor License:
Contractor will obtain and at all times maintain a liquor license issued by the local California licensing agency that will enable alcoholic beverages, including, beer, wine, and spirituous liquor, to be sold at the Facility. Should contractor lose license or have suspension, they need to be responsible for all lost revenue (additional costs etc.) to Center, including if events cancel because of a lack of license.
8.15.1 Contractor shall keep the Liquor Licenses in full force and effect and in good standing and shall renew the Liquor Licenses annually and provide evidence of such renewal to the City.
8.15.2 Contractor shall promptly notify the City of any violations of law or non renewal issues relating to the Liquor Licenses. Any such violations or nonrenewal issues shall be promptly cured, and, if for any reason, the Liquor Licenses are revoked or fail to be renewed, Contractor shall replace the 15 Liquor Licenses with equivalent Liquor License. In the event the Liquor Licenses cannot be replaced, then Contractor will remit to the City the current market value of the Liquor Licenses.
8.15.3 Contractor shall not, and shall not attempt, to re-locate, sell assign, or in any way transfer the Liquor Licenses to another location, person or entity without the express written consent of the City, which consent shall not be unreasonably withheld.
8.15.4In the event of the termination of this Agreement, for any reason, the Liquor Licenses shall be automatically transferred to the City or a designee of the City at no cost to the City or its designee. Contractor shall cooperate with the City or its designee in the transfer of the Liquor Licenses and shall execute any and all documents required for said transfer, including, but not limited to, a management agreement between the Contractor and the City or its designee that will enable the continued sale of alcoholic beverages at the Center pending the transfer of the Liquor Licenses. Contractor will execute a limited power of attorney for the purpose of transferring the Liquor Licenses to the City or its designee as well as sign a blank transfer application to the Division within three months of signing this Agreement.
8.15.5 With advanced and contracted approval the City will allow hotels (Anaheim Marriott and Hilton Anaheim only) to book events on the Grand Plaza. The City will permit the hotel to provide food & non-alcoholic beverage service.
Alcohol service will be approved as outlined below:
Outdoor events with alcohol are subject to specific requirements imposed by the Alcohol Beverage Control. The sale and service of alcohol is strictly prohibited unless coordinated through Contractor. Contractor holds the liquor licenses for all Center exterior events. Contractor will surrender license for specific areas for one day events booked through the hotels. A request for this process requires a (30) day advance notice and is subject to a fee per licensed area. Once a surrender has been approved and contracted with Contractor, it is the responsibility of the hotel to acquire a liquor license for their event. A copy of the license needs to be provided to Contractor no less than (3) days prior to the event.
8.16 Payment of Expenses in the Ordinary Course: The Contractor is responsible for paying the cost and expenses of operating its business in the ordinary course, including but not limited to the cost of procurement, employee and contractor payroll, and other bills and expenses. The Contractor will promptly notify the City regarding all expenses for which the Contractor is liable but have been attributed to the City. The Contractor will indemnify, defend, and hold the City harmless from all expenses that are the responsibility of Contractor.
8.17 Prior Approval of Pass Through Expenses: Any expenses that Contractor desires to pass through to the City ( e.g., expenses incurred from a software upgrade mandated 16 by the Contractor's corporate parent), must be approved by the City in advance. To the extent the City does not approve such expense, the parties shall mutually determine how to proceed. 8 .18 Capital Reserve Fund. Contractor shall create a capital reserve fund equal to 5. 0% of annual gross sales to fund sales and marketing, repair, maintenance, and replacement of food/ beverage service equipment, small wares, computerized point-of-sale systems, and other leasehold improvements directly associated with the food/beverage service program. Such funds shall be placed in an interest-bearing account under the auspices of the Contractor to be used only under written direction and approval of the City. Any funds unused during any year shall be carried forward with interest until the end of the agreement at which time all unused funds shall immediately become the property of the City, and be due and payable within thirty (30) days of the expiration or earlier termination of this Agreement.
8.19 Carryover Funds. The Parties acknowledge the existence of a "Capital Reserve Account" established under the terms of a prior agreement between the Parties, which was established to fund sales and marketing, repair, maintenance, and replacement of food/ beverage service equipment, small wares, computerized point-of-sale systems, and other leasehold improvements directly associated with the food/beverage service by Aramark. Upon expiration of this previous agreement, there are existing funds remaining in said account, which have not been committed as dictated above and which were required to be retained by City and to be used in the sole discretion of the City. These funds are herein referred to as the "Carryover Funds". In recognition of the above, these Carryover Funds shall be expended for any catering driven equipment and/or projects as may be determined from time to time by and in the sole discretion of the Executive Director.
8.20 Investment by Contractor. In consideration of the rights granted to Contractor by the City pursuant to this Agreement and in exchange for the City providing Contractor access to the premises as required by Section 8 above, Contractor shall expend an amount (the "Investment") not to exceed Two Million Five Hundred Thousand Dollars ($2.500,000) to be used towards the purchase by Contractor of certain food and beverage equipment and improvements (collectively, "Capital Equipment"), to be used only under written direction and approval of the City. Title to the Capital Equipment shall vest in the City immediately. The Investment shall be amortized on a straight-line basis over the remainder of the Initial Termcommencing on the date(s) that Investment funds are utilized by Contractor to purchase the Capital Equipment and/or project completion. The City shall make payment to Contractor in the amount of the unamortized portion of the Investment in the event this Agreement is terminated prior to the expiration of the Term pursuant to Section
7.7. 9. Rights and Obligations of the City:
9.1 Utilities: The City shall provide basic utility service including but not limited to gas, electric, sewer, water, and heating for the facilities. Contractor shall be charged 1.25% of gross sales for utility services.
9 .1.1 Limitation on Center Liability Regarding Utility Service: The City shall not be liable for the interruption of any utility service when such interruption is 17 caused by maintenance work, or when the interruption is not due to City negligence.
9.1.2 Special Services and Center Subject to Prior City Approval and at Contractor's Cost: The Contractor, directly or through a third party, may install, secure, maintain and repair, at no expense to the City, any utility service related to the Contractor's operations and its use of the Center that is not provided or maintained by the City. Any special utility or waste disposal facility, item of equipment, or service beyond that provided to the Center by the City, must be installed only in accordance with plans and specifications approved by the City and other appropriate City officials, in writing, in advance of such installation. The Contractor shall not install on the Center any fixture, furnishing, or trade equipment that exceeds the capacity of any utility or waste facility for such location. The Contractor shall pay, before delinquency, all fees and charges for the installation, change, and relocation of any point or means of service by any utility or waste line or system. The Contractor shall make arrangements with the utility service provider for the separate metering, where possible, of such service and the direct billing to the Contractor for the delivery of such service.
9.2 Parking: The City shall provide parking specifically for the Contractor, or its employees or contractors, as available.
9.3 Space at the Center.
9.3.1 The City will furnish to the Contractor where applicable for the period of the Agreement office and storage spaces, concession areas, mobile concession stands, certain buffet and /or banquet seating areas, kitchens, food/beverage areas, pantry spaces, fixed bar/lounge areas, and foodservice equipment. 9 .3 .2 The City will also furnish spaces for office, money counting, and record keeping purposes of the Contractor for the Agreement period. Use of these office spaces for purposes other than operation of this Agreement, without prior written approval of the Center shall result in grounds for termination of the Agreement.
9.3.3 Location of any and all mobile concession stands and auxiliary storage spaces required by the Contractor shall be approved by the City. The Contractor shall acquire no rights to such locations once assigned, and the City reserves the right to require the Contractor to move mobile stands and equipment and to relocate items from any auxiliary storage spaces when needs of other events require the use of them.
9.4 Anything herein to the contrary notwithstanding, the City shall not be liable or responsible for any failure to furnish the services set forth above occasioned by strike or other work stoppage, federal, state, or local government action, breakdown, or failure of apparatus, 18 equipment, or machinery employed in supplying said services, and temporary stoppage for repair, improvement, or enlargement thereof, or any act or condition beyond its reasonable control.
9.5 Sponsorships and Pouring Rights: The City shall have sole and exclusive rights to negotiate all sponsorships and pouring rights available for food and beverage services.
Contractor agrees to use all such sponsored products.
9 .6 Suspension of Service. The City reserves the right to direct the Contractor to partially or completely suspend service during those events with which the contractor's operation may be incompatible, in the sole opinion of the City, such suspension to be judged prudent and responsible. These may include a stipulated number of annual events where special catering provisions have been granted by the City to the specific event or events or the prohibition of certain menu items, including Alcoholic Beverages at designated events.
9.7 The City shall not be responsible for any goods, merchandise, or equipment owned or leased by the Contractor and used, maintained or stored at the Center, nor will it be responsible for damage resulting from a power failure, flood, fire, explosion, vandalism, theft, and or other causes.
SECTION II - DESCRIPTION OF REQUIRED AND DAILY OPERATIONAL
SERVICES BY CONTRACTOR
10. Exclusive Rights.
10.1 The Contractor shall have the exclusive right to operate foodservice areas, bars, fixed and mobile concession stands, banquet/catering areas, and vending operations selling food and beverages (alcoholic and non-alcoholic), except as in the Jewel Box, Jewel Box area, as herein othetwise provided. Failure to provide any food/beverage service as required under the terms of this Agreement will be considered a breach of contract and the Contractor will be considered in default of the Agreement.
11. Use of Center By Others.
11.1 Contractor shall not permit the private use of any part of the premises without, in each case, the prior written approval of the City.
11.2 The City shall give the Contractor advance notice of the nature of scheduled events and such information as is available regarding the probable attendance at each event.
City shall use reasonable efforts to notify the Contractor of cancellation of previously scheduled events to which due notice has been given the City, but no liability shall evolve upon the City for failure to deliver notice of cancellation.
11.3 The Contractor cannot utilize foodservice facilities for off-site food functions. 19 12. Hours of Operation.
Contractor's food/beverage sales hours of operation shall be determined by mutual agreement of the Contractor and the City at the minimum of Monday through Friday, 8:00 AM to 5:00 PM.
All concession sales shall be conducted and operated in such manner as not to interfere with the orderly operation of events held within the Center. Sales shall be conducted only from and at locations approved by the City.
13. Foodservice Provision.
14. The Contractor shall organize, put into service, and manage efficiently all food, and beverage facilities.
Types of Service.
14 .1 In addition to the normal concessions and catering functions the Contractor will provide in the Center, the Contractor will be required to provide specialized services normally associated with public assembly building activities. These specialized services may include, but are not limited to, the following:
14.1.1 Mobile and fixed thematic concession facilities service.
14.1.2 Main Kitchen storage/preparation.
14.1.3 Special meeting and buffet/banquet/catering services.
14.1.4 Water, tablecloth, and table skirting service.
14.1.5 Non-exclusive catering services.
15. Procurement Policy.
15.1 The Contractor shall purchase food, beverages, and operation supplies, such as uniforms, laundry service, paper goods, and detergents needed for the foodservices and related operating supports to be supplied hereunder from whatever source or sources that will establish and effect procedures which assure the quality and quantity required at the most economical prices, it being understood that the Contractor shall avail itself of all lawful trade, cash, quantity discounts, and rebates and all such discounts and rebates both local and national shall inure to the benefit of the City. Notwithstanding the foregoing, the Contractor shall purchase locally grown and produced food, beverages, and supplies to the fullest extent possible. All such purchases shall be in the Contractor's name for the benefit of the City, and payment shall be made directly to the supplier. The City shall be the final approval source on product quality levels.
20 15 .2 The Contractor will hold the City harmless from actions by suppliers and will permit no liens whatsoever to be placed against the property of the City as a result of the failure of the Contractor, his agents, Contractors, and/or sub-contractors to make all payments required of them in this connection.
15.3 The City reserves the right to sell advertising and sponsorship packages at the Center. The City maintains the final right of approval of Contractor suppliers however all approved suppliers must provide competitive products quality, service, and prices. The Contractor retains no advertising rights or approvals within this Agreement.
16. Menus.
16. l The Contractor shall plan and prepare imaginative menus in the Center in consultation and coordination with the Center and in accordance with its specifications.
Quantities, portions, prices of banquet/meeting and concession snack items for all food and beverages shall be subject to approval by the City according to its requirements. Only foods and beverages which are wholesome and of the best quality, in the opinion of the City, shall be purchased and served. Any changes to the menu or pricing are subject to approval by the City.
16.2 The Contractor shall first submit for the City's approval and shall keep posted in places conspicuous to users of the Center, a full list of all items, with their prices offered and calories for consumption on a given day, in accordance with State and Local ordinances.
16.3 The Contractor, shall prepare approved, printed and electronic catering and other menus utilizing the Center's logos and used exclusively for the Center, in sufficient quantities to insure clean, neat menus are available at all times to guests. All menus shall include the courses available, prices, date of distribution, and location. All menus shall be subject to the approval of the City prior to distribution and shall be used by the City and the Contractor's marketing department for sales purposes.
16.4 Should the Contractor or its representative directly contract with a user of the Center for a meal function, buffet and/or cocktail party, or for providing any services in the Center, Contractor shall forward within two (2) business days one (1) copy of the completed agreement for services to the City. Such agreement shall list the various dishes to be served, the approximate number of people involved, the services to be provided, the prices of the various services, the total charges to be collected for the function by the Contractor, and the cost to the City expected from this transaction.
17. Food Handling.
17 .1 Contractor shall adhere to all HACCP rules, regulations, and operating requirements.
17 .2 The Contractor shall inspect all merchandise upon delivery for quality and quantity compliance with the original order and shall store all food and beverage merchandise in proper areas in sanitary containers which are dated for effective rotation of stock on a first in, first-out basis. The Contractor shall cover all refreshments and food exhibited for sale in 21 showcases or other suitable containers. The Contractor shall wrap all pre-packaged sandwiches, cakes, and other similar products in cellophane or similar transparent wrapping appropriate to the food service industry.
17.3 The Contractor agrees to operate the foodservice facilities and perform all work in connection therewith in a professional and resourceful manner, complying with all public health regulations including a Grade "A" sanitation rating to the satisfaction of the Orange County Health Care Agency Department officers and the City. All Orange County Health Care Agency reports shall be provided to the Center's Management.
18. Food Quality.
18.1 The Contractor shall sell only foods that comply with all applicable federal, state, and local laws, acts, orders, or regulations.
19. Items To Be Sold.
19 .1 The Contractor shall sell those products, commodities, and articles normally found in operations of this type, subject to the approval of the City, which approval may be granted or denied, in City's sole discretion. The City may require the Contractor to sell items which, in the City's sole discretion, are necessary for the Operation of the foodservice facilities and may limit, prohibit, or require discontinuance of the sale of any products, commodities, or articles.
19.1.1 As a matter of general policy, as approved by the City, prices shall not be higher than those charged at comparable arenas, stadiums, theaters, bars, snack facilities, hotels, convention centers, restaurants, etc., for the same quality merchandise and services within the Southern California region of the United States. Prices must be posted in displays and on electronic signage on all stands and vendor equipment. Within thirty (30) days after execution of the Agreement, the Contractor shall submit a proposal for price signs to be provided by the Contractor for the written approval of the City.
The City shall be the sole and final judge of prices, sign quality, size of letters, and propriety of any advertising proposed.
19 .1.2 The Contractor shall submit a detailed price schedule based on current market conditions for all items it proposes to sell showing size, weight, quantity, and prices of items. This includes items sold in the bars, concession stands, in lounge areas, mobile "special emphasis" food services areas, in vending machines, meeting rooms, for all catered services, etc. All prices finally adopted will require approval of the City. 19 .1.3 The City and the Contractor shall, on a quarterly basis, or as deemed necessary by the City or the Contractor, review the general price structure of all commodities sold and may, in writing increase or decrease the maximum price or size of any article or articles offered for sale. 22 20.
I 9 .1.4 If the Contractor desires to offer for sale any article not included in the approved price schedule, menu, or alcoholic beverage list, then the Contractor may be allowed to do so after first obtaining written approval of the City to sell such articles. If the Contractor desires to substitute an article listed in the approved price schedule, prior written approval must be obtained from the City as to the quality, size, weight, quantity, brand, and price of such substitute article.
19 .1. 5 The Contractor will not sell any products of inferior quality. All items to be sold require the approval of the City. This requirement shall not require the Contractor to rely exclusively on one seller or manufacturer's item(s), but several manufacturers or sellers may be used or the Contractor's original source may be changed in the interest of quality, competition, and public appeal, as required by the City.
19.1.6All merchandise kept for sale shall be subject to inspection and approval or rejection by the City during the Term of the Agreement. The Contractor shall immediately remove from the Center all rejected merchandise and it shall not be returned for sale. Notwithstanding the above, Contractor shall have sole and final responsibility to comply with the Agreement, perform all of its obligations under the Agreement, and to comply with all governmental codes, regulations, and laws.
19 .1. 7 The Contractor shall purchase, sell, and feature locally produced (Southern California area) products, as long as said wholesale prices are competitive with similar products available on the open market.
Sale of Alcoholic Beverages.
20. l The Contractor shall not sell or allow the sale or consumption of any intoxicating or alcoholic beverages or any fermented ale, wine, liquor, or spirits in any part of the food and beverage service facilities, at any event, unless the Contractor is licensed by the State of California and its local Liquor Control/Licensing Boards and the sales or consumption of such beverages is approved by the Center and complies with Section 8.15 herein.
20.2 Contractor must provide an Alcohol Awareness Training Program for its staff, for all alcohol service and monitoring staff, i.e. TIPS, TEAMS, etc. at least twice a year and provide a complete record of training to the Center. Contractor must provide the same training for new employees and contractors at the employees' orientation.
21. Deliveries.
The Contractor shall monitor the movement of products in and out of all foodservice areas to avoid all conflicts with other Center functions. The Contractor shall cover or otherwise protect all food, beverages, and food handling equipment being moved through public areas.
23 22. Take-Out Sales.
22.1 Take-out sales are prohibited.
23. Restriction on Sales
23.1 Contractor understands and agrees that the City's contracts with tenants for particular functions may stipulate reasonable restrictions on the sale of food, beverages, and concession items, where necessary, to protect the goods on display or where necessary because of the nature of the function. For example, without limiting the generality of the foregoing; such items as certain specialty foods or the sale of alcoholic beverages ( at specific performance/event times as determined by the City) may not be permitted.
23.2 Chewing gum, peanuts, shelled nuts and seeds, and stickers may not be sold in the Center by Contractor or its subcontractors whether from vending machines or otheiwise.
23.3 The City reserves the right to examine and/or sample Contractor's products at any time for the purpose of assessing quality and portion controls.
24. Altering Center.
24.1 The Contractor shall not alter, add to, or in any way vary the foodservice facilities or make any alterations or installation without having first obtained the consent in writing of the City provided that payment of all such alterations and/or additions be negotiated between the City and the Contractor and shall inure to the benefit of and become the absolute property of the City. Any such applicable work shall be undertaken on a prevailing wage basis.
24.1.1 Acceptance of Center: Contractor accepts the Center in its condition as of the commencement date of the Term hereof. The Center disclaims all representations, statements, and warranties, expressed or implied, with respect to the condition of the Center or the use and occupancy authorized other than those contained in this Agreement.
24.1.2 Prior Approval of Plans & Specifications Required: The Contractor shall submit to the City, for approval, schematic designs, design development drawings, and final working drawings and specifications for the construction on the Center of any additional improvements, additions, and alterations to convert the Center to the condition desired by the Contractor for the operation of its business. All improvements, additions, and alterations shall be subject to the Center's site standards and related review procedures. All such designs, drawings, and plans for work affecting, in any way, the structural, mechanical, or electrical systems of the buildings of which the Center form a part or having a cost in excess of Two Thousand Dollars ($2,000) shall be prepared by a licensed architect or engineer, who shall have affixed to the same his/her signature and seal. No change shall be made to any electrical wiring or plumbing in the Center or any utility service to or from the Center as of the commencement date of this Agreement and at any time subsequent thereto, other than a change made 24 by a properly-licensed electrician or plumber. No demolition, remodeling, or construction work shall begin on any improvement, addition, or alteration on the Center or to any utility service connection with the Center or any portion thereof, or to any other Center facility, until after the Center has approved the same and all other required authorizations have been secured for such work. If any improvement, addition, or alteration to the Center is begun, the portion of the Center that is subjected to such change must be made accessible for disabled people as required by applicable law.
24.1.3 No Representation or Liability Created by Approval: The approval of any plans and specifications by the City shall not constitute an opinion or representation by the City as to their completeness; design sufficiency; compliance with any law, ordinance, rule or regulation; or their adequacy for other than the Center's own purposes. No such approval shall create or form the basis of any liability on the part of the City or any of its officers, employees, or agents for any injury or damage resulting from any inadequacy or error therein or any failure to comply with any applicable law, ordinance, rule, or regulation.
24.1.4 Damages to Property/Center: In the event any activity or omission of the Contractor results in damage to City property or any other Contractor's facilities or property, and the City undertakes emergency repair or cleanup activity, the Contractor shall be liable for the full cost of such City work.
Such expenses shall not be part of Operating expenses and shall be the Contractor's responsibility.
24.1.5 Improvements, Additions & Alterations and Fixtures Become City Property:
All improvements, additions, and alterations made to, and fixtures installed at the Center shall become the property of the City upon the expiration or termination of this Agreement except for those items specified by the City by written notice to the Contractor. All improvements, additions, alterations, and fixtures not identified in such City's notice shall remain in, and be surrendered with the Center as a part thereof without molestation, disturbance, or injury.
24. l.6No Liens or Encumbrances: The Contractor shall keep the Center free and clear of any liens and encumbrances arising or growing out of its use and occupancy of the Center. At the request of the City, the Contractor shall deliver to the City written proof of the payment of any item that could be the basis of such a lien, if not paid.
25. Emergency.
25.1 The obligation of any party to perform any acts hereunder shall be suspended during the period such performance is prevented by acts of God, war, riot, invasion, fire, accident, strike or walkout, or by government interference, regulation, appropriation, or rationing or by inability to secure goods or materials or shipments or because of other 25 conditions similar to those enumerated above, beyond the control of the party obligated to perform.
25.2 In the event that the Contractor is unable to provide the services or a portion of the services covered by this Agreement, for any reasons specified in the preceding paragraph, the City is duly authorized to provide such service or portion thereof, in such manner as it may deem proper and to use therefore any of the food or supplies of the Contractor which are available.
26. Advertising.
26.1 The Contractor shall not advertise in any manner other than as approved by the City and the Contractor shall have no right to use the trademarks, symbols, or trade name or name of the Center, directly or indirectly, in connection with any production, promotion, service, or publication not located in the Center, without the prior written approval of the City.
27. Other.
27 .1 The use of table coverings other than cloth must be approved in advance by the City.
27 .2 At the expiration or termination of this Agreement, the Contractor shall assign all catering and special function contracts and deposits, for events scheduled to occur after the effective date of expiration or termination, to the succeeding Contractor. 27 .3 The Contractor must conduct regularly scheduled training classes for all employees and contractors and management throughout the term of the Agreement. This schedule and its content shall be approved by the Center in writing. At a minimum such training will consist of Customer Service, Alcohol Awareness, Positional Skills Training including banquet service training, buffet set up, bartending, and serving techniques and food/wine service techniques. A detailed record of the training will be provided to the City.
SECTION III - PERSONNEL AND UNIFORMS
28. Personnel.
28.1 The Contractor shall select, employ, train, furnish, and deploy employees and contractors who are proficient, productive, and courteous to patrons; and shall discipline, and if necessary, discharge any and all personnel working in this operation. The Contractor shall also provide adequately-trained relief personnel in the event of absences by primary staff.
Whenever possible, Contractor shall hire its personnel from within the City of Anaheim area, with due consideration for local hires.
28.2 The Contractor shall furnish all necessary qualified supervision for the performance of the food/beverage service and agrees to assign to these operations a highly competent, full-time resident general manager who shall have no duties other than direction of these operations. The Contractor shall secure the City's approval in advance of the selection 26 of the general manager for this assignment and, once assigned to this operation, such general manager shall not be replaced without approval of the City.
28.3 The Contractor's general or assistant general managers shall be available at all food and beverage functions.
28.4 If at any time the City finds that the Contractor's general manager or his/her alternate is unsatisfactory, and such causes and reasons are duly reported in writing by the City to the Contractor, the Contractor shall, within ten (10) days, replace him/her with one who is satisfactory to the City. At any time a general manager desires to leave the center, Contractor's will provide a replacement general manager such detailed training as necessary and required before changing his/her position. City's decision must be in compliance with applicable labor laws.
28.5 Contractor's full-time management shall provide an annual written management staffing plan. Such management team shall have no other duties other than those specifically dedicated to the Center functions on a full-time basis.
28.6 Personnel supplied by the Contractor will be deemed employees or contractors of the Contractor and will not for any purpose be considered employees or agents of the City.
The Contractor assumes full responsibility for the actions of such personnel while performing services pursuant to this Agreement, and shall be solely responsible for their supervision, daily direction and control, payment of salary (including withholding and income taxes, unemployment insurance, workers' compensation, and Social Security) and the like, as required by applicable federal, state, and local laws. Such personnel shall be paid on a prevailing wage basis.
28.7 The City shall have the right to refuse access to its facilities at any time to any employee or contractor of the Contractor, its agents, sub-contractors, or suppliers' employees or contractors. The exercise of its right shall not diminish the Contractor's obligation of performance arising under this Agreement, provided that the City shall allow the Contractor to have access to said facilities at times sufficient to fulfill said obligation. The rights of access for personnel shall be limited to those parts of the City's premises available for common use ( e.g., entrances, hallways, stairways, concession areas, lounges, kitchens, and other food preparation areas), but shall not include a right of access to other parts of the center unless specifically otherwise requested by the City. The Contractor will be responsible for requiring employees and contractors to abide by all instructions, regulations, and codes as specified by the City.
28.8 The City requires that all Contractor's employees and contractors engaged in the preparing, handling, serving, and storing food, meet State and Orange County Health Care Agency requirements including a Health Card and Food Handlers Permit.
28.9 The Contractor shall remove from the foodservice operations any employee whom the Center considers detrimental to the best interests of the center while following applicable labor laws.
27 29. Unit Staffing, Labor, and Personnel Training Practices.
29.1 Prior to commencement of work in the Center, the Contractor shall furnish to the City a written statement setting forth the names of all employees and contractors, the location in which they will work, the commencement date of the employment at the Center of each such employee, and the duties to be performed by each. The Contractor shall also furnish to the Center monthly a written statement setting forth the names of persons ceasing to be employed in the Center.
29.2 In addition, the Contractor shall:
29.2.1 Prior to commencing work, describe in wntmg its good faith efforts regarding the Contractor's Equal Opportunity Employment Program.
29.2.2 Provide the number of entry-level employee hours to be devoted to formal training for the staff at the Center by work area, during the first two (2) weeks of employment and monthly/annually thereafter.
29.2.3 Submit a detailed copy of the Contractor's Employee Handbook.
29.2.4Provide a detailed written description of recruiting techniques and sources of non-management labor.
29.2.5 Provide a detailed written description of personnel policies and practices.
29.2.6Provide a serving ration plan for plated and buffet service and methods to successfully carry the plan forward.
30. Wages and Employment.
30.1 The Contractor shall comply with all laws and regulations of the government of the United States and the State of California governing wages and conditions of employment.
Wages payable to any personnel hereunder shall at the commencement of this Agreement be in accordance with the schedules attached hereto. The prevailing wage pay scale shall be utilized herein.
31. Tip Policy.
31.1 Any requests or modifications to this policy shall require the prior written approval from the Executive Director or designee. Contractor's employees and contractors at the Center will not solicit or accept tips or other gratuities. Notwithstanding the foregoing, Contractor's personnel may accept, but not solicit tips in any cash bar or retail sale environment.
28 32. Uniforms.
32.1 The Contractor will provide and maintain uniforms for all employees and contractors. Selection type, color, style, and dress code of uniforms, including specialty uniforms designated to fit the exact nature of the various operations at the Center, shall be at the discretion and approval of the City. The Contractor must provide written and graphic presentation of a choice of uniform styles and availability to and at the City's request. The City will provide the graphic standards to be followed in this design. The City will consider the Contractor to be the sole contact and responsible for the services it or its agents provide.
Additionally, the condition of the hygiene and appearance of employees and contractors is the Contractor's sole responsibility notwithstanding the fact the City has the right to comment on and where necessary, cause Contractor to ensure that all employees and contractors meet minimum hygiene arid appearance standards. Contractor Personnel shall adhere to the City's Operational Policies for Grooming (PER-001) and Dress Code (PER-002), as set forth more fully in Appendix C in this sample agreement.
SECTION IV - BOOKS, RECORDS, AUDITS, AND TAXES/FEES
33. General Description of Records, Accounting, and Audit.
33.1 The Contractor shall keep an accurate and complete set of books and records of the operation of the food and beverage facilities on the premises in accordance with generally accepted accounting principles and allow the City or its auditors at all reasonable times to inspect said books and records, correspondence, memoranda, and other information relating to this Agreement during the term of this Agreement and such time thereafter as may be necessary for the City to verify revenues and expenses due on the fifteenth (15th) day of the month.
33.2 The Contractor shall deduct one twelfth (1112th) of the Management Fee due under this Agreement from the City's Net Profit no later than the fifteenth (15th) day of each month of the Term. The Management Fee shall be reported as a separate line item in the monthly fmancial statement.
33.2.1 Audit - Throughout the term of this Agreement, City shall have the right to audit the Contractor. In the event that the City is not satisfied with the Contractor's financial statements on a generally accepted accounting principles (GAAP) basis presented herein, the City shall have the right to conduct a special audit of the Contractor's books and records, by auditors selected by the City. Should such audit(s) uncover a deficiency or deficiencies in payments from the City for any period covered, in excess of one percent (1 %), the total amount owing plus the cost of the audit shall be immediately due and payable by the Contractor and shall not be expensed as a direct operating expense. The Contractor shall permit the City, from time to time, as its Auditor deems necessary, to inspect and audit at any and all reasonable times, all books and records pertaining to the Contractor's gross receipts to verify the amount of gross receipts generated by the 29 Contractor on or from the center, and shall supply the City with, or shall permit the City to make, a copy of any such books and records and any portion thereof, upon the request of the City's Director of Finance or functional successor or designee. The City shall notify the Contractor of the amount of any over or underpayment found. Any overpayment shall be a credit against any fee subsequently due, or at the City's option, shall be refunded to the City. In the event of an underpayment, the City shall pay to the Contractor the amount of such underpayment plus any costs incurred in auditing the Contractor's books and records. The Contractor shall ensure that the City's right to inspect, audit, and copy the Center user's books and records is a condition of any sublease or other arrangement under which any other person or entity is permitted to use or occupy the Center.
Monthly Financial Reports
33.2.2 The Contractor must submit the following information on a monthly basis, in both Microsoft Excel and PDF by the :fifteenth (15th) day of the month to the City.
(a) A complete, detailed profit and loss statement in the format of Schedule 2 for the previous month and shall also include Year-to date totals.
(b) Revenue by event and by revenue source, with per person (per cap) revenue for the previous month.
( c) A complete expense breakdown by event and by expense category concurrent with the delivery of each monthly financial statements. ( d) The Contractor hereby agrees to and shall pay to the City the Net Revenue received by the Contractor for the preceding month, unless the contractor's calculation of Net revenue results in an operating loss for that month concurrent.
33.3 Taxes: The Contractor shall notify the City before delinquency, all taxes, levies, and assessments arising from its activities on or occupancy of the Center, including but not limited to taxes arising out of the activity or business conducted on the Center; taxes levied on its property, equipment and improvements on the Center; and taxes on the Contractor's interest in this Agreement and any leasehold interest deemed to have been created thereby; and in the event the State of California makes any demand upon the City for payment of possessory interest tax resulting from the Contractor's occupancy of the Center or withholds funds due to the City to enforce collections of leasehold excise taxes and where Contractor has failed to notify City of such requirement, then the Contractor shall be liable for such taxes demanded together with any interest and penalties associated therewith or, at no expense to the City, shall not contest such collection action and shall indemnify the City for all sums expended by, or withheld by the State of California from the City in connection with such taxation. 30 33.4 Vending - The Contractor must submit an explanation of vending control methods. Contractor may subcontract vending with the written approval of City of the vending company, the financial arrangement and the quality of the vending machines. Such approval shall not be unreasonably withheld. In the event the Contractor subcontracts the vending concession, the Contractor shall supply the following information: (a) the name and address of the subcontractor; and (ii) the subcontractor's reputation and industry experience. In the event that vending is subcontracted, the City will consider the prime contractor to be the sole contract responsible for the services it or its agents provide.
33.5 The Contractor, except upon prior written approval, shall use in all permanent and portable concession stands, special function areas, merchandise areas etc. al. a point of sale control system of a type provided by the Contractor and approved by the City.
33.6 Inventory systems to determine sales and product usage must be approved by the City. The Contractor will not permit any of his/her employees and contractors to make change from boxes, container, or from pockets of clothing in the above establishments.
33. 7 Records - Contractor will keep within the Center proper, adequate, and accurate accounting books and records prepared in accordance with an accounting system approved by the Center, of all business and transactions engaged in under this Agreement, for all periods included within the term of this Agreement, said records to include without limitation the daily receipts and expenses, the daily bank deposits, the daily sales, and business done by the Contractor and shall preserve and make available for audit and examination by the City as hereinafter provided, such books and records as well as a copy of all business tax returns to the State of California and of all federal income tax returns. 3 3. 7 .1 Contractor shall only utilize City-approved computer hardware and account software for all records, proposals, contracts, invoices, letters, and all accounting functions related to the operations of this Agreement.
33.7.2A separate bank account at a bank approved by the City shall be maintained for all sales deposits.
33.7.3 Contractor shall utilize computerized sales, control, and point-of-sale locations including but not limited to fixed and mobile concession stands, vending rooms, mobile thematic carts, lounges, and the like. All products must be able to be tracked from purchase order through delivery, warehouse stocking, inventory depletion, and final sales transaction and reduction from par or other stock inventories. The City shall have complete and open access to this system and its reports at all times. Contractor shall provide City with a preliminary sales/expense report by noon on the day following an event.
3 3. 7.4 Summary of Sales by Show or Event.
31 33.7.5 Contractor shall submit a report on a monthly basis to the City showing sales generated by Contractor at, on or from the center in accordance with the reasonable requirements of the City. Such report shall indicate the gross receipts earned on a "show-by-show" or event basis.
33.7.6Contractor and City shall conduct semiannual inventories of all food/beverage equipment, leasehold improvements, uniforms, and small wares to determine required replacements, repairs, and adjustments to any depreciation schedules in force pertaining to such items and submit these reports to the City.
33.8 Operating Budget. Following the Effective Date of this Agreement, the parties shall meet and mutually agree upon an Operating Budget for the remainder of the calendar year. Thereafter, but in no event later than sixty (60) days prior to the first anniversary of the Effective Date of this Agreement and not less than annually thereafter on or before November 1 of each year, the Contractor shall submit to the City an Operating Budget for the Center, which budget shall not be unreasonably withheld. The City shall not unreasonably withhold, condition, or delay the City's approval of each annual Operating Budget, or any amendments thereto.
34. Books and Records:
34.1 Keeping of Records: The Contractor shall keep true, accurate, complete, and auditable records of all of the Contractor's gross receipts, and expenses which records shall be separate from all of the other business records of the Contractor.
34.2 Payment Reports: Contractor shall submit monthly financial reports as shown in Schedule 2.
35. Taxes and Fees.
The Contractor shall pay, before delinquency, all taxes, levies, and assessments arising from its activities on or occupancy of the Center, including but not limited to taxes arising out of the activity or business conducted on the Center; taxes levied on its property, equipment, and improvements on the Center; and taxes on the Contractor's interest in this Agreement and any leasehold interest deemed to have been created thereby; and in the event the State of California and/or the County of Orange and/or the City of Anaheim makes any demand upon the City for payment ofleasehold excise taxes and/or taxes based upon any possessory interest resulting from the Contractor's occupancy of the Center to enforce collections ofleasehold excise taxes, the Contractor shall remit the taxes demanded together with any interest and penalties associated therewith or, at no expense to the City, contest such collection action and indemnify the Center for all sums expended by, or withheld by the State of California from the City in connection with such taxation. 32 SECTION V -INSURANCE/LIABILITY/INDEMNIFICATION
36. Insurance.
36.1 Contractor shall secure and deliver evidence of the following mm1mum insurance requirements to the City not less than thirty (30) days prior to the commencement of this Agreement, and shall maintain in force at all times during the term of this Agreement and as directed herein below:
36.2 Commercial General Liability Insurance, including coverage for Premises and Operations, Contractual Liability, Personal Injury Liability, Products/Completed Operations Liability, as well as Independent Contractor's Liability where appropriate, in an amount not less than $2,000,000 per occurrence. Such insurance shall be written on a primary basis but may include a deductible or self-insured retention of more than $10,000 per occurrence, provided that such deductible or self-insured retention is disclosed to ANAHEIM, in writing, at the inception of this Agreement. Contractor is financially and legally responsible for all applicable deductibles and/or self-insured retentions.
36.2.1 Liquor Liability insurance covering the Services being provided hereunder in an amount not less than Five Million Dollars ($5,000,000) combined single limit per occurrence. .
36.2.2An Excess Liability insurance policy covering the Services being provided hereunder in an amount not less than Fifteen Million Dollars ($15,000,000) per occurrence.
36.2.3 Commercial Automobile Liability insurance as required by California law and as applicable owned, non-owned, and hired autos, in an amount not less than $2,000,000 per occurrence, combined single limit, as required by California law.
36.2.4 Workers' Compensation Insurance as required by California law and Employers Liability Insurance in an amount not less than $1,000,000. This coverage must include a Waiver of Subrogation.
36.2.5 A fidelity guarantee insurance policy in form acceptable to the City and the Center covering the Services being provided hereunder in an amount no less than Two Million Dollars ($2,000,000). The City and the Center and the Center shall be named as loss payees under this policy.
36.2.6 Insurance against loss and/or damage to fixtures, furnishings, equipment, and other personal property upon the premises by fire or other such casualty as may be generally included in the usual form of extended coverages in an amount equal to the replacement costs of such property used in this agreement on the premises. Insurance coverage for business interruption should also be sufficient to provide for the payment of commission and other costs during any interruption of Contractor's business because of fire or other cause.
33 36.3 The following shall apply to the insurance policies described above:
36.3.1 Prior to commencing any work under this Agreement, Contractor shall deliver to Anaheim insurance certificates confirming the existence of the insurance required under this Agreement, and including the applicable clauses referenced above. Also, within thirty (30) days of the execution date of this Agreement, Provider shall provide Anaheim: (i) endorsements to the insurance policies which add to these policies the applicable clauses referenced above; or (ii) in lieu of said endorsements, documentation acceptable to Anaheim evidencing that the coverage, terms, and conditions set forth in the above-referenced clauses are otherwise included in said insurance policies. Insurance required hereunder shall be placed with insurers: (i) admitted or duly authorized to write insurance in California; (ii) possessing an A. M. Best's rating of A VII or higher; or (iii) otherwise acceptable to Anaheim, with prior written permission from Anaheim. In the event that a claim or other legal action is filed against Anaheim, and if Anaheim, in its good faith opinion, believes it may have coverage under any of the insurance required herein, then Anaheim has the right to demand, and to receive within a reasonable time period, copies of the insurance policies related to such required insurance; provided, however, that this provision shall not apply if the Parties agree that Provider shall fully defend, hold harmless, and indemnify Anaheim against any such claim or other legal action.
36.4 In addition to other remedies Anaheim may have if Provider fails to provide or maintain any insurance policies or policy endorsements to the extent and within the time herein required, Anaheim may, at its sole option:
36.4.1 Order Provider to stop work under this Agreement and/or withhold any payment(s) which become due to Provider hereunder until Provider demonstrates compliance with the requirements hereof; or
36.4.2 Terminate this Agreement.
Exercise of any of the above remedies, however, is an alternative to other remedies Anaheim may have and is not the exclusive remedy for Provider's failure to maintain insurance or secure appropriate endorsements.
36.5 In the event Provider hires other persons or firms to perform some of the work related to this Agreement, Provider shall ensure, and certify to Anaheim in writing that: (i) the acts or omissions of such persons or firms are covered under the above-referenced liability insurance; or (ii) such firms maintain insurance equal to or better than, and subject to the same limits, terms and conditions as, the insurance required of Provider under this Agreement ( except for firms which are not performing professional services-such firms shall not be required to carry the above-referenced professional liability insurance); and in either instance, Provider shall provide, or cause to be provided, evidence of such insurance coverage, reasonably acceptable to Anaheim.
34 36.6 Anaheim's Risk Manager is hereby authorized to amend or accept any CONTRACTOR generated request to amendment or reduction to the requirements set forth herein in the event such amendment or reduction is in Anaheim's best interest.
36.6.1 Each insurance policy required by this Agreement, accepting policies for Professional Liability and Workers' Compensation, shall contain the following clauses or shall otherwise provide for the following conditions:
"It is agreed that any insurance maintained by Contractor, pursuant to this Agreement, shall be primacy to, and not contribute with, any insurance or self-insurance maintained by the City of Anaheim."
"The City of Anaheim, its officers, agents, employees, representatives and Anaheim-designated volunteers are added as additional insureds as respects the acts, omissions, operations and activities of, or on behalf of, the named insured, in regard to products supplied to, or work or services performed for, or related to, the City of Anaheim."
36.6.2 The coverage provided under such policies shall be occurrence-based, not claims made. Any coverage written on a claims-made basis must be presented to the City's Risk Manager for prior approval.
36.6.3 Contractor hereby acknowledges that the coverage limits contained in any policy, whether such limits are per occurrence or in the aggregate, shall in no way limit the liabilities or obligations of Contractor under this Agreement, including without limitation, Contractor's indemnification obligations under Section 37 below.
36.6.4 The terms of all insurance policies referred to in this Section 36 shall preclude subrogation claims against the City and their respective officers, employees and contractors, and agents.
36. 7 Sub-Concessionaires - Contractor shall include all subcontractors and concessionaires as insureds under its policies or shall furnish separate evidence of insurance as stated above for each subcontractor. All coverages for such subcontractors and concessionaires shall be subject to all the requirements stated herein as applicable and prorated to their profession.
36.8 Contractor shall, throughout the term of this Agreement, require all of Contractor's agents, licenses, or subcontractors providing a service at the Center to provide Contractor and the Center (if requested) with certificates of insurance and insurance policies evidencing the same type of Commercial General Liability Workers' Compensation, Employers' Liability, and Commercial Automobile Liability insurance coverages with limits of no less than required by Contractor by this Agreement. Said insurance shall include the additional insured endorsement and cancellation language required of the Contractor by this Agreement.
35 36.9 The placement and storage of personal property in the Facilities or any other City facility shall be the responsibility, and at the sole risk, of the Contractor.
36.10 The City shall notify the Contractor whenever the City has a reasonable belief that the Contractor has failed to secure or maintain insurance as required by this Agreement.
Notwithstanding any other provision of this Agreement, after its receipt of any such notice, the Contractor shall not enter upon the facility until the Contractor has secured and is maintaining insurance as required by this Agreement.
36.11 Anaheim's Risk Manager is hereby authorized to amend or accept any CONTRACTOR generated request for an amendment or reduction to the minimum requirements set forth herein in the event such amendment or reduction is in Anaheim's best interest.
3 7. Indemnification: Contractor shall indemnify, defend, ( at City's option) and hold harmless the City, and it's officials, officers, agents, employees and designated volunteers from and against any and all claims, demands, damages, defense costs, liability, or damages of any kind or nature ( collectively, the "Losses") arising out of or in connection with Contractor's (or Contractor's officers, agents, employees, contractors or subcontractors) (i) failure to comply with any and all federal, state, foreign, local, and municipal regulations, ordinances, statutes, rules, laws, and constitutional provisions ( collectively the "Laws") (ii) acts, errors or omissions, (iii) personal or bodily injury to or death of persons or damage to the property of the City, or (iv) the breach or default relative to this Agreement, except for those Losses which arise out of the sole negligence or willful misconduct of City. The indemnity provisions set forth in this paragraph shall be in effect without regard to whether or not City or Contractor, or any other person maintains or fails to maintain insurance coverage or a self-insurance program, for any such Losses and survive the termination of this Agreement.
38. Limitation of Liability: IN NO EVENT SHALL THE CITY OR THE CENTER BE
LIABLE FOR INDIRECT, INCIDENTAL, CONSEQUENTIAL, EXEMPLARY,
PUNITIVE OR SPECIAL DAMAGES, INCLUDING LOST PROFITS, REGARDLESS
OF THE FORM OF THE ACTION OR THE THEORY OF RECOVERY, EVEN IF IT
HAS BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES
SECTION VI- LINENS/SMALLW ARES AND FOOD SERVICE EQUIPMENT
39. Equipment and Small wares.
3 9 .1 . The Contractor will be provided the use by the City of certain equipment listed in Appendix D. All equipment listed in the Appendix D shall be the property of the Center.
39.2 The Center shall be responsible for the cost, Contractor to manage, of the maintenance and repair of the Center's equipment as outlined in Appendix D during the term of this Agreement. This shall be paid out of the Capital Reserve Fund with prior approval by the City. The Contractor will cooperate with the City's maintenance personnel in the development and institution of a comprehensive preventative maintenance program and shall 36 organize and institute maintenance contracts on all major pieces of foodservice equipment to ensure continuous, high-quality, long-term maintenance and upkeep on this important equipment.
39.3 Other equipment such as office equipment, safe, forklift trucks and generally non-foodservice specific equipment etc., that is not provided is to be provided by the Contractor so as to ensure a full and complete operating system. Purchase of these shall be through the Capital Reserve Fund
39.4 The Contractor acknowledges that City's equipment has been inspected prior to its use and hereby agrees to accept the food and beverage equipment, in the condition in which it is found by the Contractor, at the commencement of this Agreement. The Contractor shall maintain the foodservice facilities in first-class condition and shall maintain the food and beverage equipment and small wares in operable and presentable condition ( except ordinary wear and tear) and conduct the business generally at a high level of cleanliness and neat appearance at all times. Contractor shall be fully responsible for anything other than normal repair and maintenance as determined by the City in its reasonable/sole discretion. The City shall be sole judge as to the sufficiency of the cleanliness and neatness of appearance of the premises and equipment with the power to order any changes or alterations thereto that it may deem desirable. The Contractor shall return to the City the facilities and equipment in a neat and tidy condition and in good operating order (less normal wear and tear) at the expiration or other termination of this Agreement.
39.5 The Contractor shall perform a physical inventory of small wares at least on an annual basis. Contractor shall provide the City with the written results of the physical inventory within five (5) business days of the inventory and shall replace all missing or damaged small wares within thirty (30) days of the physical inventory, such replacement being deemed an Operating Expense, paid out of the Capital Reserve Fund.
39.6 Contractor shall notify the City of the need and reason for replacement of the City's equipment and Contractor's utensils and/or fixtures used in the handling, preparation and service of all foods and beverages for written approval before replacing any equipment.
39.7 The Contractor shall, from time to time and with the prior written approval of the City, furnish additional equipment and small wares as required for the proper operation of the foodservice program.
39.8 Upon commencement of Contractor's operations, the parties shall conduct a joint inventory and condition survey of the equipment, furnishings, and fixtures included with the premises occupied and used by the Contractor and make a written record thereof, with each party indicating by authorized signature its acceptance of said written record. Any additional equipment for use in the food/beverage service areas added by the Contractor must be approved in advance in writing by the City.
37 40. Small wares and Contractor Supplied Equipment.
40.1 The Contractor shall provide any additional small wares adequate to provide service in the facilities for special function areas, in dining areas as well as equipment to service all of the Center food/beverage service facilities as set out herein etc. as specified and purchased by the Contractor with assistance and final written approval by the City. Such equipment provided by the Contractor, shall include but may not be limited to the following:
40.1.1 Adequate (see current inventory counts) supply of china, including but not limited to plates, bowls, cups, saucers, water pitchers, and related items.
Unless otherwise directed by the Center the china will not have the logo of the Center imprinted thereon.
40.1.2 Beverage glassware.
40.1.3 Adequate supply of trays (both service and cafeteria style).
40.1.4 Supply of stainless steel and/or silver plated dining utensils, including but not limited to: knives, forks, spoons, and soup spoons.
40.1.5 Ample supplies of back-of-the-house service wares, including but not limited to: Kitchen utensils, equipment cleaning aids, and related items.
40.1.6Buffet and catering equipment, i.e.: chafing dishes, mobile carts, service wares, and related items.
40.1. 7 Salt and pepper shakers.
40.1.8 Specialty mobile foodservice equipment/carts.
40.1.9 Other miscellaneous tabletop small wares as required.
40.1.1 OTable and service linens.
40.1.1 lElectronic, computerized point-of-sale cash/inventory control system with all tie in equipment necessary to operate fully with Center and City computer systems.
SECTION VII- CLEANING, INSPECTION, AND SANITATION
41. Cleaning. Inspection. and Sanitation.
41.1 The Contractor will maintain, at all times, all kitchens and food preparation and serving areas and all equipment, fixtures, paraphernalia, material, utensils, and other items therein, in a clean and sanitary condition and comply with all applicable health and sanitation laws and regulations in effect where the foodservices areas are located. The Contractor shall at all times permit and facilitate inspection of the foodservice operation by the City and its representatives and by authorized public authorities.
38 41.2 The Contractor shall provide the City with the following:
41.2.1 A description of the Contractor's approach to sanitation practices.
41.2.2A description of the Contractor's program used to train employees and contractors in proper sanitation procedures.
41.2.3 The Contractor shall comply with all Sanitation Regulations and Job Inspection requirements attached hereto.
42. Operations Warewashing.
42.1 The Contractor will wash after each use, and at the conclusion of each event, all non-disposable service ware, flatware, glassware, and cutlery to achieve maximum cleanliness and sanitation. The Contractor's washing of glassware and cutlery must produce spotless drying.
42.2 All concession operations will utilize high-quality disposable plates, cutlery, and cups. The City reserves the right however to require permanent small wares, dishes, silverware, glassware, and place settings to be provided in these and other operations when requested in writing to the Contractor.
42.3 All catering operations shall utilize permanent small wares, dishes, silverware, glassware, and place settings in service to their guests unless specified, modified, or altered in writing to the Contractor by the City.
43. Garbage and Recycling.
43.1 Waste Disposal: The City shall provide sufficient waste receptacles at each location. The Contractor shall transport all waste materials, including grease, from foodservice locations, including the areas within a twenty-five (25) foot radius of all fixed and mobile concession stands, to the dumpster or compactor area, as well as transporting recycling materials to recycling area, which is maintained by the Contractor in a manner and by a route designated by the City. Such removal shall be made after each event.
43.2 Damage from Garbage/Recycling: Cost of repair of damage done to floors, walls, windows, or other property in said radius and other foodservice areas by reason of operation of said stand and other foodservice areas, will be the responsibility of the Contractor and not a cost assignable to the City. The Contractor must employ the necessary cleaning personnel before, during, and after the hours of each event to comply with these provisions subject to approval of the City. Contractor personnel will provide cleaning services only during designated times.
43.3 Recycling of Waste Materials: The Contractor shall collect, sort, and separate into such categories as may be legally required, all solid waste products on the Center, and recycle all such products that are locally accepted for recycling. Each separately sorted category of waste products shall be placed in separate receptacles reasonably approved by the City, which receptacles shall be dumped or removed from the Center, at such minimum 39 frequency as is specified by the City. The Contractor shall pay all costs, fines, penalties, and damages that may be imposed on City or the Contractor as a consequence of the Contractor's failure to comply with the provisions of this subsection.
44. Grease.
44.1 The Contractor must not discharge any grease into floor drains and must keep grease in containers for disposal by the Contractor. Contractor is responsible for the cost of containers and disposal of grease. If the Contractor fails to comply with this provision, any cost, charge, or expense involved in opening, cleaning, or repairing of drains shall be paid by the Contractor and not as a cost of doing business.
44.2 Contractor expressly agrees to comply with all codes, ordinances, regulations, and laws regarding environmental health and safety matters, including the use and disposal of chemical or caustic cleaning agents and the like.
45. Pest Control.
45 .1 The Contractor shall engage and supervise exterminators to control rodents and other vermin and pests as is necessary, but at least monthly. Such extermination services shall be supplied in all areas where food is prepared, stored, or dispensed. Documentation of such services shall be retained and provided to the City. Should such service be deemed unsatisfactory by the City, the Center reserves the right to contract for extermination services and charge back the Contractor for all costs incurred therein.
46. Maintenance Services.
46.1 Notwithstanding the Contractor's responsibility to maintain the foodservice facilities at a high level of order and cleanliness, the Contractor shall provide standard janitorial and maintenance services in all food/beverage service areas. Should these services be deemed unsatisfactory by the City, the City reserves the right to contract for or to directly provide such service and duly charge the Contractor for same. Such costs shall not be considered a Controllable Expense. This is to be clarified and agreed to in detail in operating memorandum.
SECTION VIII - LETTER OF CREDIT
4 7. Performance Bond.
4 7 .1 The Contractor shall deliver to the City, at the City's address referenced herein hereof, within five (5) days after the Contractor's execution of this Contract Agreement, as a performance guarantee, a Performance Bond in the sum of FIVE MILLION DOLLARS ($5,000,000). Said performance bond guarantee constitutes additional consideration for the City's execution of this Agreement.
40 48. Letters of Credit.
48.1 As an alternative to the furnishing of the various bonds required herein, the City at its option may agree to accept irrevocable letters of credit from a bank or banks organized pursuant to laws of the United States of America and domiciled in the State of California which shall be for an amount not less than FIVE MILLION DOLLARS ($5,000,000.00) for the Performance Bond available by draft of the City at sight to be accompanied by the signed statement of the City in duplicate certifying that the Contractor has failed to faithfully perform any obligation assumed by, or imposed upon said Contractor by this Agreement, which letters of credit shall be delivered to the City prior to the commencement date of this Agreement.
Contractor agrees that in the event of cancellation or termination of said letter or letters of credit new letters of credit or bond affecting the same guarantees to the City shall be furnished by Contractor to the City prior to the effective date of such cancellations or terminations.
48.2 Contractor herein agrees that under no circumstances shall the City be liable for damages to Contractor in the event that the City should issue a draft or drafts against said letter or letters of credit in an amount or amounts over and above those which may ultimately be declared to be the actual liability of Contractor to the City.
49. Surety.
49 .1 The performance bond provided shall be furnished throughout the life of this Agreement, and all premiums for these sha11 be paid by the Contractor, at their expense.
Contractor agrees that in the event of cancellation or termination of said bond or bonds, a new bond or bonds, or letters of credit effecting the same guarantees to the City shall be furnished by Contractor to the City prior to the effective date of such cancellations or terminations.
50. Fees
50.1 Total Fee. The Contractor shall deduct one twelfth (1112th) of the Management Fee each month during the Term, as specified in Section 33.2. Contractor shall deduct the Annual Incentive Fee payable under this Agreement from the City's Net Profit on or before a mutually agreed-upon date. Both the Management Fee and the Annual Incentive Fee shall be reported as separate line items in the monthly financial statement.
50.2 Management Fee. As defined in Section 6.4.
50.3 Annual Incentive Fee. The following sets forth the terms of the Annual Incentive Fee (collectively, the "Annual Incentive Fee"), the checklist for which can be found at Attachment 1 to Appendix B:
50.3. l An incentive set out to insure top quality service, products and gross sales will be paid by the City to the Contractor for exemplary performance. If all incentives are met, then the City shall pay an Annual Incentive Fee.
50.3.2 Qualification for the Annual Incentive Fee will require exemplary performance as follows:
41 (a) Food Quality- as evidenced by a detailed audit checklist of no fewer than 30 areas that denote food quality issues in all areas of delivery, storage, preparation, cooking, serving, and clean-up.
(b) Service Performance - as evidenced by a detailed audit checklist of no fewer than 35 areas that denote service issues in all areas of delivery, storage, preparation, cooking, serving, and clean-up. ( c) Financial Performance - financial performance at the close of each operating year will be reviewed.
( d) Additional Metrics - other yet-to-be determined service standards such as:
SECTION X- GENERAL
51. General Provisions.
(i) Community Involvement.
(ii) Sustainable Practices.
51.1 Non-Waiver. No condoning, excusing, or overlooking by the City of any default, breach or non-observances by the Contractor at the time or times in respect of any covenant, proviso, or condition herein contained shall operate as a waiver of the City's rights hereunder in respect to any continuing or subsequent default, breach or non-observance, or operate so as to defeat or affect in any way the rights of the City in respect of any such continuing or subsequent default or breach and no waiver shall be inferred from or implied by anything done or omitted by the City save only an express waiver in writing. All rights and remedies of the City in this Agreement contained shall be cumulative and not alternative.
51.2 Removal of Subcontractor: The City reserves the right to remove any subcontractor from the premises whose background, performance, and/or general methodologies are deemed by the Center not in the best interests of the overall City's interests.
51.3 Notice: Until written notice of change of address is given by either party to the other by registered letter properly addressed, any notice with reference to the subject matter of this Agreement shall be deemed to have been sufficiently given when, if given to the City. All notices required by this Agreement shall be in writing. Unless otherwise specifically provided herein, all notices and other material to be delivered hereunder shall be delivered or mailed to the following City representative:
Executive Director
Anaheim Convention Center
800 W Katella Avenue
Anaheim, California 92802
42 And when, if given to the Contractor, it shall be addressed to:
President, Sports and Entertainment
Aramark Sports and Entertainment Services, LLC
2400 Market Street
Philadelphia, PA 19103
Or such other respective addresses as either party may from time to time designate in writing and in any case sent by prepaid registered mail. Any notice given as aforesaid shall be deemed to have been received by the party to whom it is addressed on the third business day following the day upon which it is mailed.
51.4 Subordination - This Agreement and everything herein contained shall be subordinate to any ground and underlying lease or leases and to any charge or charges (including deeds of trusts, mortgages, bonds, and all instruments supplemental thereto) and all renewals, modification, consolidations, replacements, and extensions thereof created by the City in respect to the Center, and the Contractor hereby covenants and agrees that it will at any time and from time to time as required by the City during the term hereof and any extension or renewal, give all such further assurances relative to this proviso as may be reasonably required to evidence and effectuate this subordination of its rights and privileges hereunder to the holder or holders of any such ground and underlying lease or leases and charge or charges (including deeds and trust).
51.5 Successors and Assigns -The provisions hereof shall be binding upon and shall inure to the benefit of the parties hereto and each of their respective successors and assigns.
This Agreement and any of the rights and obligations of the Contractor hereunder may not be assigned by the Contractor without the prior written consent of the City.
51.6 Assignment and Change of Control:
51.6.1 The Contractor will not transfer or assign this Agreement or any of its rights or obligations, whether in whole or in part, without the prior written consent of the City, not to be unreasonably withheld or delayed. The Contractor is entitled to use subcontractors. The City is entitled, without restriction, to delegate, subcontract, and transfer or assign this Agreement or any of its rights or obligations, whether in whole or in part, without the prior written consent of the Contractor.
51.6.2Change in Control. To the extent legally permissible, the Contractor will notify the City in writing at least ninety (90) calendar days prior to (i) any change in ownership of the Contractor; or (ii) the Contractor selling, transferring or otherwise disposing all or substantially all of its assets used in any way to perform its obligations under this Agreement ( collectively "Change in Control"). In case of a Change in Control, the City is entitled to terminate this Agreement, in whole or in part, without any penalty, liability or further obligation with ninety (90) calendar days' prior written notice to 43 the Contractor, and the Contractor will provide reasonable transition services to the City.
51.6.3 Contractor's Authorization to Use Center Constitutes Assignment or Sublease: In the event the Contractor in any manner permits anyone to occupy all or any portion of the Center for any purpose including but not limited to the conduct of any business or other activity, whether or not business-related, not within the intent of this Agreement or any sublease, such permission shall be deemed an assignment and shall be impermissible unless in accordance with Section 51.6
51.7 Amendment: No amendment or modification of the Agreement shall be valid or binding on the parties unless made in writing and signed on behalf of each of such parties by their respective representatives hereunto duly authorized.
51.8 Governing Law: This Agreement is entered into in Anaheim, California, and shall be governed, interpreted, and enforced in accordance with the laws of the State of California. The parties agree that the exclusive venue for any claims or actions arising under or in relation to this Agreement and the rights, responsibilities, and duties of the parties hereunder shall be solely in the State of California.
51.9 Independent Contractor: All parties to this Agreement understand and agree that the Contractor is an independent Contractor and not an agent, servant, employee, joint venture or partner of the Center, and nothing contained in this Agreement or in the performances of the obligations of the parties hereunder shall be deemed to constitute or create the relationship between Contractor and the Center or agent, servant, employee, joint venture or partner.
51.10 Singular. Plural, Masculine. and Feminine: Wherever the singular and masculine is used in the Agreement, it shall be construed as if the plural or feminine or neuter, as the case may be, had been used where the nature of the party of parties hereto so requires and the rest of any sentence shall be construed as if the grammatical and terminological changes thereby rendered necessary had been made.
51.11 Headings: All section and paragraph headings are for quick reference and convenience only and do not alter, amend, explain, or otherwise affect the terms and conditions appearing in this Agreement.
SCHEDULES 1, 2, 3, 4, 5, and 6, Exhibit A, Appendices A - D attached form an integral part of this Agreement.
[SIGNATURES BEGIN ON NEXT PAGE]
44 IN WITNESS WHEREOF, the parties hereto have duly executed this Agreement under seal.
Dated: ----------
ATTEST:
THERESA BASS, CITY CLERK
By:----------
City Clerk
APPROVED AS TO FORM:
CITY ATTORNEY
By:---------
Bryn M. Morley
Deputy City Attorney
156119
Dated: / (j /4 /:i-<: ---+-, -41>-----'---�----
"CITY"
CITY OF ANAHEIM,
a municipal corporation and charter city
By: ___________ _
"CONTRACTOR"
ARAMARK SPORTS AND ENTERTAINMENT
SERVICES LLC, a Delaware limited liability
company
SCHEDULE 1
WAGE SCHEDULE
List estimated wages payable to the Contractor's personnel as part of this Agreement.
Employee
No.Position
Working
Hours
Per Week
STAFFING SCHEDULE
Wage
Per Hour
Total Wages
Exe. Benefits
Benefits
as a% of
Total Wages
SCHEDULE2
CITY APPROVED FINANCIAL FORMAT FOR OPERATIONAL SUBMITTAL
PURPOSES
FOOD AND BEVERAGE SERVICES
Month-to-date Amount ($)(MTD); MTD Percentage ( %): Year-to-date Amount($); YTD Percentage (%)
SALES
Food Service and Non-Alcoholic Beverages
• Catered and Special Functions
• Mobile/Fixed Concession Operations
• Other
Alcoholic Beverage Services
• Catered and Special Functions
• Mobile/Fixed Concession Operations
• Other
Third Party Sales
• Branded Concessions
OTHER SALES
• Vending Machines (if any)
• Backstage Catering (non-exclusive)
TOTAL FOOD, BEVERAGE,
& VENDING SALES
COSTS
Food Service and Non-Alcoholic Beverages
• Catered and Special Functions
• Mobile/Fixed Concession Operations
• Other
Alcoholic Beverage Services
• Catered and Special Functions
• Mobile/Fixed Concession Operations
• Other
Third Party Sales
• Branded Concessions
OTHER COSTS
• Vending Machines (if any)
TOT AL FOOD, BEVERAGE &
VENDING COST OF SALES
TOTAL GROSS PROFIT
TOTAL INCOME
CONTROLLABLE EXPENSES
Payroll
Employee Benefits
Employee Meals
Direct Operating Expenses
• Replacement
• Insurances
• Extermination
• Janitorial & Paper
• Laundry & Uniforms
• Telephone & Office
• Ice
• Miscellaneous (list)
Music and Entertainment
Advertising and Sales Promotion
Utilities
Administrative and General
Repairs and Maintenance
Miscellaneous Expenses
TOTAL CONTROLLABLE EXPENSES
PROFIT BEFORE COMMISSIONS
PROFIT BEFORE DEPRECIATION
Depreciation (Equipment/Other)
Management Fees
OPERA TING PROFIT
Additions to or Deductions from Profit
NET PROFIT
SCHEDULE3
MINIMUM FOOD PURCHASE SPECIFICATION REQUIREMENTS
BEEF GRADE: USDA Top Choice
Heifer or Steer YIELD: 3 or under
CONDITION: Fresh or Frozen
GROUND Chuck, 20% fat content
BEEF:
PORK GRADE: US No. I
YIELD: 1
CONDITION: Fresh or Frozen
VEAL GRADE: USDA Choice
Calf CONDITION: Fresh or Frozen
LAMB GRADE: USDA Choice
Under one year old CONDITION: Fresh or Frozen
POULTRY GRADE: USDA Inspected Grade A
CONDITION: Hens - Fresh or Frozen
Fryers - Fresh or Frozen
Duckling - Fresh or Frozen
Turkey Breast - Fresh or Frozen
FISH & SHELLFISH GRADE: When graded - A, otherwise top
CONDITION: quality Fresh when available,
frozen if cost and availability
warrant
EGGS GRADE: USDA A, 100% candled
SIZE: Large
CONDITION: Fresh
BUTTER GRADE: USDA AA
MILK&MILK GRADE: US Grade A pasteurized
PRODUCTS
NONFAT DRY MILK GRADE: US Extra
BULK ICE CREAM Minimum 12% milk fat, 80-100%
overrun
FRESH VEGETABLES & GRADE: US No. 1 or better
FRUITS
FROZEN VEG ET ABLES GRADE: A
CANNED FRUIT GRADE:
CANNED VEGETABLES GRADE:
DRY GOODS RICE:
BEANS:
At the Center's approval
US Grade A or Fancy in heavy
syrup
US Grade A or Fancy
Fancy or US No. 2
Grade A
BAKED PRODUCTS
PURCHASING
SPECIFICATION
Proposers must submit a written purchasing specification for each of the sample items listed below. At least three (3) of the meat specifications must be for meat items specified in the recipes to be submitted for this Agreement.
• Portion cut beef item
• Beef roast item
• Pork rib item
• Poultry item
• Lamb item
• Veal ( calf) item
• Fresh fruit item
• Frozen vegetable item
• Canned fruit item
• Non-food item
SCHEDULE4
MINIMUM OPERATING STANDARDS REQUIREMENTS
1. A detailed product branding plan utilizing a series of national, regional, and local branded products both as singular entities and as products marketed under another umbrella name.
2. A high level of personal service to guests as evidenced by the following:
( a) No greater than a 1 :20 for plated meals and 1 :30 for buffet meals staff ratio of the number of staff to guests at the Center - as evidenced by a written plan noting all locations and number of staff and a strategy to accomplish this goal. (b) Qualified management team at all venues - minimal qualifications of all managers presented should include at least five ( 5) years of senior food management responsibility in the convention center field, degrees in hotel/ restaurant management from recognized colleges/universities in that field, and a high-quality service plan that meets or exceeds same at other similar very high quality service facilities.
3. A professional uniform plan for each of the venues serviced - presented in written and graphic form with budgeted costs noted.
4. A qualified management staff as detailed to every degree herein.
5. Ongoing service training and detailed information supporting this in TIPS, TEAM, HACCP, etc. programs.
6. Demonstrated ability to develop maximum gross receipts and potentials from similar-type operations. This demonstration shall demonstrate per capita receipts over at least two consecutive operating seasons at the following levels:
• Special function services - extensive catering menus for breakfast, lunch, and dinner showing local market pricing and cost justifications for same • Cost and control results in similar operations generating at least $10,000,000 per year in food/beverage receipts over the past three (3) consecutive years as follows:
0 0
*
Labor cost - not greater than 35.0-38.0% of gross sales blended average for mobile and fixed concessions operations (excluding taxes) and 32.0% blended average of gross sales for all banquet/catering services ( excluding taxes) under this Agreement
Food cost - not greater than 25.0% blended average all areas where food is served
Above results to be certified via audited Statements for Center currently in operation by an outside, professional accounting firm.
SCHEDULES
SANITATION REGULA TIO NS AND PROJECT INSPECTIONS
REGULATIONS
The following shall establish the minimum sanitation guidelines to be followed by the Contactor:
1. The Sanitation Code of the U.S. Food Service Industry as published by the National Restaurant Association.
2. All State of California Acts and Regulations governing foodservice operations sanitation.
3. All applicable Regulations of the City of Anaheim and the Orange County Health Care Agency.
4. All applicable Federal Government Acts and Regulations.
5. Appropriate voluntary codes and guidelines established by trade associations and other groups operating within the food industry.
6. Any specific guidelines established by the Center and set out herein or from time to time through memoranda from the Center to the Contractor.
SCHEDULE6
PROJECT INSPECTIONS
1. Inspections of the foodservice facilities may be conducted at any time by the Center.
2. Semi-formal inspections of the foodservice facilities are to be conducted at selected intervals by the Contractor and the Center. A formal inspection checklist is to be prepared and completed by the Contractor and submitted to the Center not later than three (3) working days following the inspection. A complete report of corrective measures taken or to be taken for any deficiencies noted should accompany the inspection report.
3. Informal inspections of the foodservice facilities are to be conducted daily by the Contractor with immediate corrective measures taken for any deficiencies noted.
State of
County of , as:
APPENDIX A
THE ANAHEIM CONVENTION CENTER
FOOD/BEVERAGE OPERATIONS AGREEMENT
AFFIDAVIT
being first duly sworn, deposes and
says that he is the _________ of ____ , with offices
(Title)
located at , and its duly authorized representative states that effective ------------ this
(Address of Contractor)
__ day of _______ � 20_, (date of submission of bid) the _______ _ ()
()
(Affidavit)
(Name of Contractor)
is not charged with delinquent personal property taxes on the general list of personal property in Orange County, California, or any other cities or counties containing property in the taxing districts under the jurisdiction of the Auditor of Orange County, California
is charged with delinquent personal property taxes on the general list of personal property in Orange County, California, or any other cities or counties containing property in the taxing districts under the jurisdiction of the Auditor of Orange County, California
County Amount (include total amount and
any penalties and interest thereon)
$ _____ _
$ ________ _
$ _____ _
$ ________ _
Sworn to and subscribed this __ day of __ ____ ., 20_.
(Notary Public)
My Commission Expires:
_____ ,20_.
APPENDIXB
PERFORMANCE GOALS
ANNUAL INCENTIVE FEE
[Behind this Page]
ATTACHEMENT 1- ANNUAL INCENTIVE FEE CHECKLIST
Incentive program for Catering at the Anaheim Convention Center Year
Food Quality and Service Performance
1 Achieve a score of "Above Average" collectively on Critique forms from client 2 Immediate professional response on any areas or concerns 3 Retail foods presentation
4 Retail foods quality and tast
5 Retail foods operations sufficient for show needs
6 Retail foods speed of service sufficient for show attendance 7 Catering presentation
8 Catering quality and taste
9 Evaluation and corrective action on guest issues/ complaints 10 Employee presentation of uniform standards in place
11 Exemplary scores on all health inspections
12 No major health codes violations
13 Implementation of HACCP program
14 Satisfactory score on food management monthly inspections 15 Cleanliness and organization of managed areas
Financial Performance
16 Operating Statements and revenue reporting generated accurately and on time 17 Budget assessment and sales achievement
18 Regional audit of operation by catering corporate performed 19 Interaction between building accountants and the Controller to maximize resources 20 Development of a capital spending plan in conjunction with annual budgeting Communication
21 Management attendance at all ACC staff meetings
22 Management attendance at pre-con & post-con meetings 23 Visibility and active involvement of key management staff 24 Participation in ACC committees and programs
25 Monthly meeting with Center GM to review account status and financials Training and improvement of service skills
26 Quarterly Department Meetings
27 Employee Recognition Program
28 Participation in building committees and programs
29 Management performance reviews biannually
30 Safety program in place with monthly meetings and reporting Sustainable Practices
31 Continuity with approved programs in place (Hearst, Green Zone, etc.) 32 Introduction of new programs to enhance current sustainability showcase 33 Metrics in place to measure waste diversion
Community Involvement
34 Active Involvement in community/city programs and events 35 Partner with Visit Anaheim to ensure proper presentation of the venue 36 Purchasing/Partnering with local business to improve Anaheim visibility Submitted by:
Deputy Director, Anaheim Convention Center
Available Score Actual Score Incentive Amount
200 0
Rating 0.00% Base Management Fee
Available City Rating $450,000
5 Max3O%
5 5
5 5
5 5
5 5
5 20
10 5
5 5
5 5
5 5
5 5
5 5
5 5
5 5
5 5
5 5
5 5
5 5
5 APPENDIXC
Operational Policy PER-001
Operational Policy PER-002
[Behind this Page]
Subject: Grooming
PER-001 ANAHEIM Policy Number: Created: 03/04/10
01/31/2020
CONVENTION
CENTER Page: 1 of3 Revised:
PURPOSE:
The purpose of this Operational Policy is to clarify the proper grooming standards for all Convention, Sports & Entertainment employees and on-site "partner contractors" full time and part time.
It is the Anaheim Convention Center's position that the employee's appearance while on duty is intended to enhance and project a professional, businesslike setting.
The appearance of each employee adds to the overall presentation of our facility.
Our appearance should reflect a natural, clean, professional look and not be of a manner, which draws attention to the employer.
PROCEDURE:
BAIR LENGTH AND HAIR STYLING:
1. Hair should be clean, combed, and neatly trimmed or arranged. Unkempt hair is not permitted.
2. Hair below shoulder length should be wom in such a manner that it is combed away from the face.
3. Hair accessories, such as ribbons or barrettes, should be plain and not a decorative addition to the uniform.
4. Any extreme hair styling, which will not permit an Anaheim Convention Center cap or hat to be wom natmally, is unacceptable.
FACIAL HAIR:
Beards
Beards are permitted but must be kept groomed and neatly trimmed according to the following guidelines:
1. No longer than ½ inch all over.
2. Neck area (l" below the jaw line) must be clean shaven.
3. Neck and cheek areas to be kept clean-shaven ifa goatee style beard is worn.
4. Sideburns may not extend beyond the bottom of the opening of the ear. and may not flare out (e.g. "pork chop" sideburns).
Subject: Grooming
PER-001
2of3
ANAHEIM
CONVENTION
CENTER
Policy Number: Created: 03/04/10
01/31/2020 Page: Revised:
Mustaches
I. Mustaches must be kept neatly 1rimmed and may not be permitted to extend more than one-half inch (1/2'') beyond or below the sides of the mouth.
2. Extreme mustaches ( e.g., handlebar moustache) are not allowed.
While growing a beard or mustache, employees should do so only during their time off away from work and must maintain a neatly 1rimmed appearance when on duty.
GENERAL APPEARANCE.
1. Hair color should be maintained in a natural tone. If hair is colored, there should be no extreme dyeing, bleaching, or coloring; this means no colors such as green, blue, pink, purple, or other non-natural hair colors.
2. The use of makeup should be to enhance natural features and create a fresh, natural appearance.
3. Nail length (both natural and acrylic) should not extend more than 3/8" beyond the end of the fingers.
4. Nail polish should not include inappropriate designs or extreme colors.
5. No visible tattoos or other body art (such as surgically implanted ball bearings, spikes, and the like) are permitted in the workplace; tattoos must be covered while on Convention Center property ( during working hours), i.e. with clothing, other garments or a bandage, etc.
6. Body Piercing or Alteration: Except for earrings wom on ears, no piercing shall be visible.
Alteration to any area of the body visible in any attire that is a deviation from normal anatomical features and which is not medically required is prohibited. Such body alteration includes but is not limited to�
{a) Tongue splitting or piercing;
(b) Nose piercing;
( c) The complete or transdermal implantation of any material other than hair replacement; and
( d) Abnormal shaping of the � eyes, nose or teeth.
PERSONAL GROOMING
Excessive odor from poor personal grooming (e.g. not bathing regularly) and/or poor oral hygiene is not acceptable. All employees are expected to begin their work shift in clean clothes/uniform, without any offensive body odor, and with a clean, pleasant smile.
Subject:
Policy Number:
Page:
Grooming
PER-001
3 of3
Created:
Revised:
03/04/10
01/31/2020
ANAHEIM
CONVENTION
CENTER
Supervisors will be responsible for monitoring and notifying employees of violations of the grooming policy in order to bring employees into compliance with those standards. Failure to maintain the standards set forth above may result in disciplinary action, up to and including dismissal.
Tom Morton, Executive Director Date f
._; PERATIONAL OLICY
Suhjcl"I:
Polii.:y Number:
Orc:-s Code
PER-(H)2 Cremed: OL21 11
05/01/18
06/16/25
; 8 f\( • - t ' ._i T I C, '
Page: l of:? Re,·ised:
Revised:
PURPOSE:
The purpose of this Operational Policy is to clarify the proper dress code standards for all Convention, Sports & Entertainment employees.
(' I : ·, i: f
It is the Convention Center's position that the employee's appearance while on duty is intended to enhance and project a professional, businesslike setting.
The appearance of each employee adds to the overall presentation of our facility.
Our appearance should reflect a natural, clean, professional look and not be of a manner, which draws attention to the employer.
REQUIREMENTS FOR UNIFORMED EMPLOYEES:
The City of Anaheim will supply uniforms, as required, for all employees. • Any questions pertaining to an employee's uniform should be checked with the employee's Supervisor to make sure that the employee's appearance conforms to the established requirements.
• One pair of small earrings is permitted.
• Shirts should be tucked into pants.
• Pins that are issued by the Anaheim Convention Center such as the Service Pins, Employee of the Month/Year Pins and the CTA (Certified Tourism Ambassador) Pins are the only pins allowed to be worn with the uniform. Convention Center management may require employees to wear temporary pins/badges on an event by event basis. • Hats should be worn with the brim forward.
• Shoes should be of an enclosed toe style, black in color and appropriate to an employee's job tasks (work shoes or business shoes). Shoes should be kept in good repair.
REQUIREMENTS FOR NON-UNIFORMED EMPLOYEES:
Employees who are not required to wear uniforms must maintain a professional image through their clothing and accessory choices. Although exceptions can be made by a Supervisor for extenuating circumstances, under normal conditions, non-uniformed employees are required to adhere to the following requirements anytime they are on the property:
• Fabrics:
o No denim fabrics (denim fabric/material regardless of color) o No exercise fabrics, such as fleece, terrycloth, etc. o No "skin tight" fabrics
• Garment lengths:
o No shorts, "knickers," "clam diggers" or "pedal pushers" (length just below the knee) � , PERA TIONAL OLICY
Subject:
Polic) Number:
Dres:-. Code
PER-UO:? Cn.:atl'd: 01 11 1 I
05/01/18
06/16/25
ANAHEIM
(�' 1 '\.,{" l:(, 1
Page: 2 of] Re, iscd:
Rc\'iscd:
o Skirts and dresses should be of a professional length (no more than 4" above the knee when the wearer is seated)
o Shirts or jackets must cover the midriff, both when the wearer is standing and sitting • Garment Types:
o No stirrup pants or leggings
o No exercise wear, such as sweat suits, yoga suits, tights, etc. o No "novelty'' tee-shirts (with sayings, product ads, logos, etc.) o Men must wear either: 1) a dress shirt, properly tucked in, and tie, 2) a dress shirt with no tie, with a sports coat or blazer or, 3) a dress shirt. • Shoes:
o No "flip-flops" or bedroom slippers
o Shoes should be appropriate to an employee's work tasks and provide protection when a task could result in foot injury
GENERAL APPEARANCE FOR ALL EMPLOYEES:
• Nametags are issued as part of each uniform and must always be worn in the manner prescribed by the employee's Supervisor.
• The wearing of visible body piercing jewelry (nose rings and/ or eyebrow rings, etc.) is not allowed while on duty; men shall not wear earrings while on duty. • ALL clothing should be clean and neat at all times.
• Sunglasses may not be worn within the facility. Outside the facility, they may be worn where glare would prevent employees from doing their jobs safely or efficiently. Sunglasses, when worn, should be of a conservative style.
• All employees are required to wear appropriate undergarments at all times; clothing may not be worn in a manner that exposes undergarments.
• Undershirts, if worn, must be white without any logos or designs.
Supervisors will be responsible for monitoring and notifying employees of violations of the dress code policy in order to bring employees into compliance with those standards. A Supervisor may ask an employee who is dressed inappropriately to clock out, change, and return to work. Failure to maintain the standards set forth above may result in disciplinary action, up to and including dismissal Tom Morton, Executive Director Date f 1
APPENDIXD
Inventory of Center Property
[Behind this Page]
DINNER PLATE (Steelite)
SALAD PLATE (Steelite) 9102c403 9" ea
B&B PLATE (Steelite) 9102c405 6 1/4" ea
SAUCER PLATE Steelite) 9102c418 6" ea
COFFEE CUP (Steelite 9102c431 7.5oz ea
COFFEE MUG (Steelite) ea
SOUP CUP (Steelite) 9102c413 10oz ea
CHJNA CREAMER ea
MONKEYDISH ea
SMALL SQUARE RAMEKIN 31 /8X3 1/8" ea
PASTA BOWL ea
OATMEAL BOWL ea
BLACK CERAMIC BOWL ea
PLATE COVER (CLEAR) 1007CW152 ea
PLATE COVER (STAINLESS STEEL) ea
OATMEAL BOWL NEW
0oz ea
ICE TEA (SMALL 10oz ea
WINE GLASS (Libbey) 3764 8.5oz ea
ROCKS GLASS 10oz ea
NEW JUICE GLASS ea
JUICE GLASS 3748 7oz ea
WHISKEY GLASS 3736 8oz ea
BEER GLASS (new) 3725 12oz ea
BEER GLASS 3725 12oz ea
CHAMPAGNE 3796 6oz ea
OLD CHAMPAGNE Small Discontinued ea
AMWAY LARGE) 24oz ea
AMWAY (MEDIUM) 18oz ea
AMWAY (SMALL) 12oz ea
Inventory
2023
10,065
8,890
10,371
4,770
1,113
3,894
214
1,033
932
128
390
214
5,793
1,221
751
205
4,238
1,152
671
3,921
2,999
774
3,046
3,030
516
1,180
3,397
80 10,000
8,000
8,000
8,000
1,500
4,000
200
1,000
500
250
500
300
6,000
500
600
0 44 0%
731 8%
-86 -1%
83 2%
-109 -10%
-55 -1%
34 16%
32 3%
-85 -9%
-25 -20%
-46 -12%
56 26%
195 3%
251 21%
0%
0 0%
201 5%
-198 -17%
86 13%
-425 -11%
77 3%
112 14%
110 4%
-372 -12%
61 12%
0 0%
0 0%
0 0%
MILK SHAKE ea 114 0 �.,��- �' 14 12%
MARTINI ea 1,036 1,000
·····-1 B.,.,.'!_,· :!JI' -52 -5%
WINE CARAFFE 97000 39oz ea 1,289 2,000 �•]iti--•=:'. 11r _ � _ , ...J 164 13% BRANDY
DINNERFORK
SALAD FORK 2347FSLF 7" ea 12,985 12,000 3924 30%
DINNER KNIFE 2347KPVF 9 1/2" ea 10,344 12,000 1312 13%
BUITER KNIFE Discontinued 7 7/8" ea 10,674 12,000 28 0% 2347STSF 6 1/8" ea 11,591 12,000 2491 21%
2,028
MEDIUM SQUARE BOWL 7X7" ea 124
LARGE SQUARE BOWL 9.5 X9.5" ea 164 200 90 55%
XL SQUARE BOWL 12 X 12" ea 97 200 60 62%
REC THIN PLATTER 19.5 X 8" ea 351 200 13 4%
REC LARGE PLATTER 17.5X11 5/8" ea 205 200 38 19%
SMALL DRESSING BOWL ea 147 150 1 1%
MEDIUM DRESSING BOWL ea 118 200 16 14%
LARGE DRESSING BOWL ea 89 200 51 57%
MEDIUM RECTANGLE BLACK PLATIER 13 X 10" ea 170 300 65 38% LARGE RECTANGLE BLACK PLATTER 21 X 13" ea 284 300 -25 -9% SQUARE LARGE BLACK PLATTER 15X 15 ea 250 300 102 41%
LE CREUSET BRAISER (MULTICOLOR) ea 44 150 -9 -20%
LE CREUSET
DUTCH (MULTICOLOR) ea 183 150 44 24%
LE CREUSET ROASTER (MULTICOLOR) ea 9 20 -5 -56%
ROUND CHAFERS ea 20 20 0 0%
OLD REC CHAFERS ea 125 125 8 6%
HIBACIIl ea 90 100 0 0%
NINJAS ea 28 50 0 0%
QUEENMARY ea 35 40 0 0%
SPEED RACKS ea 269 350 0 0%
HOT CART LARGE DOUBLE DOOR ea 56 60 0 0%
HOT CART SMALL DOUBLE DOOR ea 5 10 0 0%
BLUE HOT BOX·. ea 11 11 0 0%
CLEAR DOOR HOT BOX FULL SIZE ea 6 6 0 0%
CLEAR DOOR HOT BOX 3/4 ea 0 3 -3 #DIV/0!
CLEAR DOOR HOT BOX 1/2 ea 0 3 -3 #DIV/0!
OLD CLEAR DOOR HOT BOX ea 0 6 -6 #DIV/0!
HEAT LAMP ea 18 20 0 0%
HEAT LAMP BLACK SINGLE HEAD ea 0 10 -10 #DIV/0!
HEAT LAMP BLACK DOUBLE HEAD ea 0 10 -8 #DIV/0!
ELECTRIC EVO ea 0 2 -2 #DIV/0!
GAS EVO W/TABLE ea 0 2 -2 #DIV/0!
GASEVO ea 0 2 -2 #DIV/0!
GAS PORTABLE FRYERS ea 0 3 -3 #DIV/0!
PORTABLE SMOKERS ea 0 2 -2 #DIV/0!
Lids - Hotel Pan ea 50
Pans - 1/2 200 ea 235 300 4 2%
Pans - 1 /2 400 ea 178 100 -3 -2%
Pans - 1/2 600 ea 36 100 0 0%
Pans - 1/2 Sheet
Pan ea 225 100 11 5%
Pans - 1/3 400 ea 30 100 1 3%
Pans - 1/4 - 200 Pan ea 13 100 3 23%
Pans - 1 /4 - 400 Pan ea 58 100 2 3%
Pans - 1 /4 - 600 Pan ea 3 100 0 0%
Pans - 1 /6 400 ea 52 100 0 0%
Pans - 1/6 600 ea 68 100 7 10%
Pans - 1/9 400 ea 18 100 0 0%
Pans - 200 Pan ea 3247 244 8%
Pans - 400 Pan ea 371 11 3%
Pans - 600 Pan ea 50 500 0 0%
Pans - Braising ea 13 20 1 8%
Pans - Frying ea 19 40 0 0%
Pans - Hotel pan - 200 Perforated ea 20 100 0 0%
ea 41 ·100 0 0%
ea 7 40 0 0%
Pans - Roasting ea 32 40 7 22%
Pans - Saute ea 11 40 0 0%
Pizza Screen 18 diam round ea 50 100 0 0%
Pans - Sheet Pan ea 5583 5,500 96 2%
Wok- Large ea 10 15 0 0%
Wok-Small ea 5 10 0 0%
Appliance - Blender ea 4 5 3 75%
Ap Hance - Kitchen Aid Mixer ea 2 3 0 0%
Appliance - Meat Slicers ea 3 5 0 0%
Appliance - Butane Stove ea 27 50 2 7%
Appliance -Waffle Irons ea 4 10 0 0%
Cuttin boards - Plastic ea 61 100 8 13%
Cutting boards - Wooden ea 25 30 1 4%
Pitcher - Plastic ea 600 1000 0 0%
Pitcher - Coffee old Stainless Steel ea 721 600 0 0%
Pitcher - Water old (Stainless Steel) ea 673 600 0 0%
Pitcher -Coffee New Stainless Steel ea 160 200 0 0%
Pitcher -Water New Stainless Steel ea 194 200 0
GOOSENECKS 47578 8oz ea 1820
A REQUEST FOR PROPOSALS
FOR THE CITY OF ANAHEIM
FOOD AND BEVERAGE SERVICES
AT THE
ANAHEIM CONVENTION CENTER
MANDATORY PRE-PROPOSAL MEETING TUESDAY MAY 13, 2025
AT 2:00 PM PDT
PROPOSALS ARE DUE THURSDAY, JUNE 5, 2025, BY 5:00 PM PDT
COMMUNICATION BETWEEN A PROPOSER AND ANY ELECTED CITY
OF ANAHEIM OFFICIAL REGARDING THE SELECTION OF A
PROPOSAL, A POTENTIAL CONTRACTOR, OR THE AWARD OF A
CONTRACT FOR THE WORK FOR WHICH THIS RFP HAS BEEN
ISSUED IS STRICTLY PROHIBITED FROM THE TIME THAT THE
REQUEST FOR PROPOSALS (RFP) IS ADVERTISED UNTIL THE
AWARD OF A CONTRACT TO THE POTENTIAL CONTRACTOR
SELECTED BY THE ANAHEIM CONVENTION CENTER
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025
TABLE OF CONTENTS
CHAPTER Page
Contents
I. PROJECT OVERVIEW ............................................................................. 1 II. PROPOSAL PROCESS ............................................................................. 2 III. REQUIRED SUBMITTALS ....................................................................... 3 IV. PROPOSAL EVALUATION PROCESS ....................................................... 6 V. FINANCIAL TERMS ................................................................................. 8 VI. PERSONNEL ........................................................................................... 9 VII. QUALITY OF SERVICES AND PRODUCTS ............................................. 10 VIII. ALCOHOLIC BEVERAGES .................................................................... 11 IX. OPERATING REQUIREMENTS .............................................................. 12 X. RECORD KEEPING AND ACCOUNTABILITY .......................................... 14 4/17/2025
I. Exhibit A - Proposal Form
II. Exhibit B - Proposal Form Projected Events, Attendance Ill. Exhibit C - Proposal Form 3 Year Proforma
IV. Exhibit D - Proposal Form Management Payroll
V. Exhibit E - Proposed Staffing Guidelines
VI. Exhibit F - Historical Events and Attendance
VI I. Exhibit G - Historical Profit and Loss Statements VIII. Exhibit H - Incentive Criteria
IX. Items to be Supplied by Procurement
• Sample Services Agreement
• ACC Diagrams (North 200 and Space Diagrams)
• ACC Brochure
• ACC Kitchen Drawings
• ACC Menus
• ACC Annual Sustainability Statistics
• ACC Smallwares Master List
Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 I. PROJECT OVERVIEW
1. The Anaheim Convention Center is the largest exhibition facility on the West Coast. Detailed information about the venue and its capacities may be found at https://www.anaheim.net/1117/Anaheim-Convention-Center
2. The City of Anaheim, which owns and operates the Anaheim Convention Center (herein referred to as ACC, or City as appropriate), is soliciting proposals from prospective and qualified candidates for the provision of all food and beverage services for the ACC facilities. Interested and qualified Providers who have successfully demonstrated the ability to perform comparable work in a convention/meeting environment and meet the minimum requirement as stated herein are invited to submit proposals.
3. The Agreement is for the exclusive rights for all Food and Beverage services at the ACC as described in the Sample Services Agreement, between the City of Anaheim, herein referred to as the City, and once the selected food and beverage management firm, herein referred to as the Contractor.
4. The Agreement will be in the form which Contractor will bid in Exhibit A. The initial term will be for seven years, with three one-year extensions, at the City's sole option.
5. Merchandise, souvenirs, and any other non-consumables are excluded from this Agreement. However, the City may require the Contractor to operate or provide a sundry shop or portable cart during events.
6. Included with this RFP is the Sample Services Agreement that the selected Contractor will be required to approve and that establishes the definitions and operating requirements. Providers must provide any exceptions to this Agreement with their proposal.
7. The Contractor will be provided a turnkey operation with all existing Foodservice Equipment, Smallwares, Portable Carts and POS systems. The Contractor is responsible for their own proprietary office computer equipment, and systems.
8. Provide a proposed Business Plan & Marketing Strategy.
9. Proposer will project their first three year's profit and loss statement in Exhibit B.
10. Schedules showing the past year's events, attendance, sales, and operating expenses are attached as Exhibits to this RFP.
11. The current list of Equipment and Smallwares is provided as an Exhibit.
12. Failure on the part of the City to meet event projections shall not relieve the Contractor from the obligation to comply with the Service Agreement. 4/17/2025 1 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 II. PROPOSAL PROCESS
1. A mandatory pre-proposal conference and venue tour will be held at 2:00 p.m.on Tuesday, May 13, 2025, in Arena Lobby at the Anaheim Convention Center, 800 W Katella Avenue, Anaheim, CA 92802. All potential Contractors must attend this conference.
2. Sign up via OpenGov if you intend to be at the pre-proposal meeting. Each Proposer will be allowed to bring up to 8 representatives.
3. Post mandatory pre-proposal meeting, all questions concerning this RFP must be submitted in writing through OpenGov and will be answered in writing to all of the pre proposal meeting attendees.
4. Each Proposer shall carefully examine all proposal documents and all Addenda or other revisions and thoroughly familiarize themselves with all requirements prior to submitting a proposal. Should a Proposer find discrepancies or ambiguities in, or omissions from, the proposal documents, or should the Proposer be in doubt as to their meaning, the Proposer shall at once and in any event, not later than twenty (20) days prior to proposal date, submit to OpenGov a written request for interpretation or correction thereof. The Proposer submitting the request will be responsible for its prompt delivery. Any interpretation or correction of the RFP will be made only by written Addenda to all persons who have attended the pre-proposal conference. No allowance will be made after proposals are received for oversight, omission, error, or mistake by the Proposer.
5. Before submitting a proposal, it is the Proposers responsibility to make all investigations and examinations necessary to ascertain conditions and requirements affecting operation of the proposed services. Failure to make such investigations and examinations shall not relieve the successful Proposer from the obligation to comply, in every detail, with all provisions and requirements, nor shall it be a basis for any claim whatsoever for alteration in any term of or payment required by the Service Agreement.
6. Proposals must be submitted on OpenGov no later than 5:00 p.m. PDT on Thursday, June 5, 2025. No proposals will be accepted after that time.
7. Alternative financial proposals will not be considered by the City. 4/17/2025 2 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 Ill. REQUIRED SUBMITTALS
Each Proposer shall submit, all of the following information in a format that corresponds with the order of the subheadings listed below:
1. Completed Exhibits A, B, C, D, and E.
2. Financial Statement: Proposer shall provide:
a) A minimum of three business references and three financial references respectively for a total of six references. A financial reference can be a bank, creditor or lending institution.
b) Proposer's Financial Statement, including a balance sheet, income statement, and statement of cash flow with all footnotes and disclosures in accordance with Generally Accepted Accounting Principles (GAAP) for the last three full fiscal years of operation.
c) What person(s) will be responsible for financial accounting of revenue generated at the ACC? Provide a description of his/her qualifications and experience
3. Transition Strategy: Proposer shall provide a detailed timetable and strategy in compliance with Sample Service Agreement Terms and Conditions.
4. Catering Experience: Proposer must indicate their experience in serving large banquets, such as those served at the Anaheim Convention Center. Proposer shall cite specific banquets of 3,000 customers or more or three consecutive meals of 2,000 customers each, e.g., breakfast, lunch, and dinner or three dinners over three consecutive nights, etc. Provide date, location, customer contact, customer phone number, menu, price per person, and service style, e.g., buffet or served meal.
5. List of Clients: A list of clients similar to the Anaheim Convention Center that the Proposer serves or has served in the past five (5) years. Please provide detailed information, e.g., name, address, and telephone number of the Location, contact name, length of time, size of Location, number, type of events, annual sales and attendance. Indicate what services are provided, i.e., Cafeterias, Catering, Concessions, Restaurants, Meal Service etc.
6. Organizational Plan: An organizational chart showing all full-time and hourly positions. Include details of all bonuses, benefits, insurance, retirement, vacation, and sick leave programs for which the full-time and hourly staff are eligible. Include a copy of the employee training manual, employee handbook, and drug-use policy.
7. Resumes including client references of the experience, education, and performance record in the Foodservice business of all proposed full-time management positions including; general manager and one proposed candidate for all other management positions for the ACC for whom the City will have the right of approval. Proposer must have their choice of the general manager at any oral presentation required by the City for selection of the Contractor. The general 4/17/2025 3 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 manager candidate may be interviewed privately prior to the Proposer's presentation.
8. Proposer must provide recommended staffing guidelines for each job, i.e., 1 concession server per 200 seats, 2 banquet servers per 16 guests, 1 bartender per 75 guests, etc.. Indicate proposed pay scales and gratuity allocation for all hourly employees.
9. Proposed menus for all Foodservices at the ACC, showing portion sizes and proposed selling prices in 2026 dollars. Include Alcoholic Beverages, Catering, and Retail Concessions. All Catering prices must include the cost of linen, china, and flatware. Pricing must be competitive.
10. Branded Products: Describe how Branded Products should be handled and how they will impact sales and profits. Detail other Facilities where Proposer uses Branded Products and any unique financial arrangements with these Brands.
11. Training Programs: Describe Proposers available training programs, including current Alcohol Management and Customer Service Training Programs, that are regularly used at other accounts. Indicate the proposed general manager's experience in administering these training programs.
12. List of Corporate Officers: Provide a list of the Proposers' corporate officers and their experience in the industry.
13. Event Information Recaps: Provide samples of event information recaps, daily and monthly statements, etc., that will be furnished to the City during the term of this agreement. Include forms from computerized point-of-sale registers, catering billing software, and sustainability reporting.
14. Business Form of Proposer:
a) If the Proposer is a corporation, the proposal shall be signed by an officer of the corporation, with the designation of the signer's official capacity. The proposal shall show the state in which the corporation is chartered. The proposal shall show that the corporation is in good standing and, qualified and authorized to do business in the State of California. b) If the Proposer is a partnership, the proposal shall be signed in the name of the partnership by a general partner or other person duly authorized to bind the partnership. The capacity and title of the person signing shall be shown.
A copy of the partnership agreement and a full explanation of the job-related duties of each member of the partnership must be included. c) If the Proposer is an individual or sole proprietorship, the Proposal shall be signed by the individual in person, stating the name or style, if any, under which the Proposer is doing business.
d) If the Proposer is a joint venture, the Proposal shall be signed by an officer of the joint venture. A copy of the joint venture agreement and a full 4/17/2025 4 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 explanation of the job-related duties of each member of the joint venture must be included.
15. In any business form case, the Proposal shall show the present business address of the Proposer at which communications from the City and notices served are to be received.
16. The proposal must be signed by a person(s) authorized to legally bind the Contractor and must contain a statement that this proposal and the fixed price contained therein shall remain firm for a period of 180 days from the receipt of the best and final offers.
4/17/2025 5 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 IV. PROPOSAL EVALUATION PROCESS
1. Following receipt of written proposals, the City may thereafter select those Proposers which, in the judgment of the Review Committee, qualify as finalists and request those companies to make oral presentations to the City and Review Committee prior to the final selection of the Contractor. It is anticipated that those presentations will occur In July, 2025.
2. City reserves the right to reject any and all proposals.
3. Potential Contractors are advised that the City intends to select the Contractor that the City determines is most responsive and responsible and will provide the ACC with the highest quality service, products, and efficient services to ACC's patrons based on the criteria below.
4. In order to determine this, the City will consider the following factors, none of which will, standing alone, be conclusive: (Weighted Evaluation Point Value) Operational Plan
20 points Creativity reflected in the proposal for unique operational plans, point of sale areas, menus, uniforms, and related marketing and promotional plan at the convention center.
Experience
15 points Proposer's performance at other centers of similar size, to include contacts and references from representatives of those centers as well as clients, including contact information.
Strategic Plan/Management
15 points Experience, training, and past performance of staff designated by the demonstrated in the proposal, as proposed management personnel. Which includes transition plan, organizational chart, staffing guidelines, trainings and policies.
Financial
20 points
20 points
1- Proposers management fee and incentive fee
2- Capital investment amount and planned use
10 points 3- Financial Strength- Independent audited financial statements, including a balance sheet, income statement, and statement of cash flow with all footnotes and disclosures in accordance with Generally Accepted Accounting Principles (GAAP) for the last three full fiscal or calendar years of operation.
4/17/2025 6 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 Presentation
15 points Quality of the presentation explaining the advantages of the Proposer's recommended service, operational, and capital improvements to the Anaheim Convention Center
5. City reserves the right, at its discretion:
a) To reject proposals that contain omissions or otherwise fail to comply with these specifications.
b) To reject all proposals when the City reasonably determines that such a procedure would be in the best interest of the City.
c) To waive technical or insubstantial irregularities in the' proposal of any potential Contractor when not shown to have resulted in any unfair advantage to any potential Contractor.
d) To reject proposals that contain any conditions and/or contingencies which, in the City's judgment, make the proposal indefinite or incomplete. 4/17/2025 7 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 V. FINANCIAL TERMS
1. The Proposer will propose their Management Fee, Incentive Fee and capital investment in Exhibit A.
2. The Contractor will provide all working capital and inventory necessary to effectively manage the Foodservices.
3. The Contractor will prepare a profit and loss statement, in a format directed by the City, for each Accounting Period and submit the same with Net Profits no later than 20 days following the close of the preceding Accounting Period. a) In any Accounting Period in which there are no Net Profits, the Contractor shall accrue such loss until the next Accounting Period to cover those losses. There will be an annual reconciliation of all losses or profits with the statement and Net Profit payment for the last Accounting Period of each Agreement Year. In any Agreement Year that has no Net Profits, the City shall pay the Contractor the amount of money necessary to make Net Profits equal zero dollars ($0.00), but a Management and incentive fee will not be paid.
b) Capital Reserve Fund- Contractor shall create a capital reserve fund equal to 5.0% of annual gross sales to fund repair, maintenance, and replacement of food/ beverage service equipment, smallwares, computerized point-of sale systems, and other leasehold improvements directly associated with the food/beverage service program. Such funds shall be placed in an interest bearing account under the auspices of the Contractor to be used only under written direction and approval of the Center. Any funds unused during any year shall be carried forward with interest until the end of the agreement at which time all unused funds shall immediately become the property of the Center.
4/17/2025 8 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 VI. PERSONNEL
1. Contractor shall employ the necessary personnel to conduct the operations at the ACC in accordance with the terms and conditions of these Specifications and the Agreement.
2. All Foodservice employees are employees of the Contractor and not the City. The Contractor shall at all times be an independent contractor, and the Agreement shall not in any way create or form a partnership or joint venture with the City. No agent, servant, or employee of the Contractor shall under any circumstances be deemed an agent, servant, or employee of the City.
3. Contractor's minimum full-time management staff shall include a General Manager, Assistant General Manager, Catering/Banquet Manager, Retail Concessions Manager, Bar Manager, Executive Chef, Executive Sous Chef, Human Resources Manager, Catering Sales Managers, Controller/Office Manager, and a Kitchen Steward Manager {collectively referred to as the "Management").
4. The City shall approve Contractor's proposed on-site Management throughout the term of the Agreement. Contractor's on-site Management shall have no job-related responsibilities at other venues and must have a full-time office at the ACC. If the City requests a replacement for the on-site Management or any of the staff, Contractor shall have five (5) days to provide a temporary replacement approved by the City and fifteen (15) days to provide the City with at least three (3) resumes of suitable candidates for such purpose.
5. Contractor must conduct regularly scheduled training sessions, as approved by the City, throughout the year, for all personnel. At a minimum, the training will consist of Customer Service, Alcohol Awareness, Skills Training for each position, including proper Banquet Service, Buffet Set-up and Merchandising, and Wine Service for all Catering Personnel, who also must attend a Certified Tourism Ambassador (CTA) administered annually through Visit Anaheim.
6. Certified Tourism Ambassador Program- Key employees of the Contractor will be required to participate in the Certified Tourism Ambassador (CTA) program, which is dedicated to promoting the Anaheim/Orange County area and enhancing visitor experience at the ACC. Annual recertification is required. This program is managed by Visit Anaheim, all costs including annual renewals is the at Contractor expense.
7. Contractor's employees shall be at all times neatly and cleanly uniformed in City approved uniforms and must meet grooming guidelines and appearance standards prescribed for such employees.
8. Personnel shall adhere to all Federal, State, and Local laws and ordinances, as well as the ACC's Operational Policies for Grooming (PER-001) and Dress Code (PER-002), as specified in the Sample Agreement.
4/17/2025 9 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 VII. QUALITY OF SERVICES AND PRODUCTS
1 . Contractor shall conduct all of their operations in a first-class, professional, businesslike, and efficient manner, as determined by the City, consistent with a premier Convention Center, such as the ACC.
2. The City shall have the final approval on what pricing, suppliers, portions, and brands are used by the Contractor , and at no time will Contractor offer an exclusive to any supplier without the prior written approval of the City.
3. The City shall decide any and all questions which may arise as to the acceptability of services rendered, number of service areas required, levels of staffing by area, prices, portions, products, manner of performance, questions which arise as to the interpretation of the terms and conditions of these specifications, and all questions as to the acceptable fulfillment of the Agreement.
4. All foods, drinks, beverages, confectionery, refreshments, and the like sold or kept for sale shall be of first quality, and shall conform in all respects to the federal, state, and local food and other laws, ordinances, and regulations. No imitation, adulterated, or misbranded article shall be sold or kept for sale, and all products kept on hand shall be stored and handled with due regard for sanitation. Leftover perishable products shall not be sold at any time.
5. All products kept for sale shall be subject to inspection and approval by the City.
Rejected products shall be immediately removed from the ACC and shall not be returned for sale.
6. All Retail Concessions Sales will utilize recyclable/disposable plates, cutlery, cups, and three stream waste receptacles.
7. The City requires the Contractor to identify local products and vendors to utilize throughout the ACC as required by the City.
4/17/2025 10 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 VIII. ALCOHOLIC BEVERAGES
1. Alcoholic Beverages are to be offered for sale by the Contractor to the extent permitted by applicable state and local laws, and subject to regulations established by the City. The final decision as to whether or not Alcoholic Beverages may be sold at an event or in any designated area of the ACC shall be the sole responsibility of the City. The decision to serve or refuse service of Alcoholic Beverages to any individual shall be the sole responsibility of the Contractor.
2. Contractor may be required to relinquish their Alcoholic Beverage License for the Grand Plaza for a specific event, as detailed in the Sample Service Agreement.
3. All licenses and permits required for the sale of Alcoholic Beverages at the ACC shall be held in the name of the Contractor. The Contractor shall keep the permits in full force and effect, and neither party shall take any action which would impair the Contractor's ability to hold the permits. The Contractor shall prepare, file, and process all applications for renewals of the permits.
4. At the termination of the Agreement, Contractor shall surrender all Alcoholic Beverage Licenses for the ACC.
4/17/2025 11 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 IX. OPERATING REQUIREMENTS
1. The City shall issue reasonable rules and regulations for the operation of the Foodservices, and the Contractor shall operate the Foodservices in accordance with such rules and regulations.
2. The City shall decide any and all questions which may arise as to the acceptability of services rendered, levels of staffing, and manner of performance, questions which arise as to the interpretation of the conditions and specifications, and all questions as to acceptable fulfillment of Agreement.
3. No off-site or subcontracted sales are permitted from the ACC unless approved by the City.
4. On an annual basis, the Contractor must provide the City with, for review and approval, a written Marketing and Catering sales program with specific financial and operational goals and specific methods for attaining each goal.
5. The Proposer will agree to accept all Catering contract terms, conditions, pricing, and menus executed by Aramark that will occur after December 31, 2025.
Contractor will receive credit for all deposits on the same made to Aramark.
Currently, there are no such contracts.
6. At the termination of Contractor's Agreement, Contractor will assign all Catering contracts and Catering deposits for events that are scheduled to occur after the effective date of termination, to the succeeding Contractor.
7. The Contractor will be required to provide or modify operations upon the request of any Licensee, when it has been approved by the City, as in the best interest of the City.
8. In the event that the City shall seek to bring national or international events, Contractor will make such modifications to the Agreement that are required for the City to obtain any such event.
9. City shall have the final approval on what suppliers, prices, portions, and brands are used, and at no time will Contractor offer an exclusive to any supplier.
10. Contractor retains no advertising rights in this Agreement. There are no sponsored Foodservice products at this time.
11 . The Contractor must procure and keep in force during the entire period of the contract all permits and licenses required, including Alcoholic Beverage Licenses, by all laws and regulations of the State of California, County of Orange, and City of Anaheim.
12. Contractor shall collect and promptly disburse all taxes required by federal, state, and local authorities and shall pay any applicable taxes relating to Foodservice sales, operations, Equipment, or inventory as a Direct Operating Cost. 4/17/2025 12 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025
13. Contractor shall use existing computerized point-of-sale registers at all sales locations, which currently are cashless.
14. Contractor shall at all times comply with all applicable laws, rules, regulations, and ordinances of the Federal Government, the State of California, County of Orange, and the City of Anaheim.
15. Vending machines may only be used at times and locations prescribed by City.
16. Nothing herein contained shall be held to limit or qualify the right of the City to a free and unobstructed use, occupation, and control of the ACC and ingress and egress for itself, its tenants, and the public.
17. Representatives of the City shall have the right to enter upon and have access to all spaces occupied by the Contractor.
18. The City will supply tables and chairs, staged for Contractor to set and strike by Contractor. Contractor must provide and set linen, skirting, and place settings on a timely basis, as well as removing same immediately following each catered event.
19. The Contractor shall set up Equipment and Smallwares for all Foodservice events.
Contractor shall be responsible for setting and striking all portable Equipment.
20. The use of table coverings other than cloth must be approved in advance by the City.
21. The location of all Foodservice areas, whether temporary, portable, or permanent, shall be designated by the City. The Contractor shall acquire no right to any location once assigned, and the City reserves the right to require the Contractor to move such operations and equipment to facilitate the needs of events.
22. Contractor to provide employees of the City engaged in duties and responsibilities for the Anaheim Convention Center and CityNisit Anaheim sponsored events food and beverage services at a discounted rate(food plus labor or a discounted amount to be set by the City) .. Also, all food/beverage services, herein, are classified as an operational expense for accounting purposes.
4/17/2025 13 Bigelow Consulting
City of Anaheim, Anaheim Convention Center, Food & Beverage RFP 2025 X. RECORD KEEPING AND ACCOUNTABILITY
1. The ACC is cashless for all Foodservice.
2. Contractor shall submit, for City approval, in a format approved by the City, a budget for their operation, including Pre-Opening Expense, four months prior to the beginning of each Agreement Year, for every year during the term of the Agreement. Contractor must notify City in advance of any income or expenditure of $1,000 or more that exceeds the approved budget. Contractor may not expend any such excess money above the approved amounts without City approval.
3. Contractor shall provide to the City, in a format directed by the City, a written summary of each event within 72 hours of that event, indicating, where appropriate, customer pricing, guarantees, sales by location, total inventory sales, and total register sales, and overages and shortages, if any.
4. Contractor must use existing computerized point-of-sale registers. The City shall have access to all such sales and management reports.
5. Automatic Teller Machines (ATM) may be placed at the Center at the discretion of the City.
4/17/2025 14 Bigelow Consulting
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT A PROPOSAL FORM
I, (print name), authorized representative of
(print name of Proposer) have read and
understood the terms and conditions of this request for proposal, (have/have not) attended the pre-proposal meeting, have received addenda (fill in addendum numbers), have made all necessary inspections of the proposed Facilities, agree to abide by all terms of this RFP and our attached proposal and agree to commence management of operations by January 1, 2026.
category Amount
Contractors Annual Management Fee $
Contractors Maximum Annual Incentive % Fee
capital Investment Equipment and $ Leasehold Improvements capital Investment Bars, Portables and $ Retail
capital Investment Smallwares and $ Placesettings
capital Investment Technology and $ Office
capital Investment Miscellaneous $
Total capital Investment $
capital Reserve Account Five (So/o) Percent
Utility Services One and One Quarter (1.25%) Percent
Date
Authorized Signature
Signatory's Title
Proposer
Address
Address
Corporation Partnership Joint Ven tu re Sole Proprietorship Limited Partnership Company I
Incorporated in the State of
Currently licensed to do business in the State of california? Yes No 4/17/2025 1 BIGELOW CONSULm
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT B PROJECTED EVENTS
Actual and Confirmed Total Confirmed and /
Type Confirmed # of Bookings Estimated Projected F&B SalesEstimated Events AttendanceAttendance Catering Food and Retail Retail Food Subcontract and Non Non-Alcoholic Catering Alcohol Beverages Other Sales Total Sales and Other Alcoholic Beverages Alcohol Income Beverages Trade Shows/Conventions/Corporate 50 546,000 624,505
Consumer Shows 12 50,000 155,000
Sports/Dances/Family/Concert 5 81,300 19,000
Meetings 24 - 216,300
Social Banquet/Other Events 15 1,500 25,000
Totals 106 678,800 1,039,805
4/17/2025 2 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT C 3 YEAR PROFORMA
Pre Opening
Expenses Prior to 2026 2027 2028
12/31/25
$ $ %of Sales $ %of Sales $ % of Sales
Sales
Catering Beverages Alcohol $ $ %$ %$ %
Catering Food and Beverages Non Alcohol $ $ %$ %$ %
Retail Concession Beverages Alcohol $ $ %$ %$ %
Retail Concession Food and Beverages Non Alcohol $ $ %$ %$ % Other $ $ % $ % $ %
Total Foodservice Sales $ - $ - I
¾ $ - %1 $ - ¾
I I
Other Income
I I --
CoatCheck $ $ I % $ % $ %
Equipment Rentals $ $ % $ % $ %
Service Charges Billed Out $ $ % $ % $ %
Subcontractor's Gross Sales $ $
I
% $ % $ %
Subcontractor Fees Retained by Subcontractor $ (Subcontractor Net Income) $ % $ % $ % Other Income including Vending Machines $ $ % $ % $ .,,.
Total Other Income $ $ %$ %$ %
I
Gross Receipts $ 1$ % $ % $ %
I I I
4/17/2025 3 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT C 3 YEAR PROFORMA
Pre Opening
Expenses Prior to 2026 2027 2028
12/31/25
$ $ %of Sales $ I %ofSales $ %of Sales
- I ' I
Product Cost I
Catering Beverages Alcohol $ Is %$ %
1 $ %
Catering Food and Beverages Non Alcohol $ $ %$ %$
I
%
Retail Concession Beverages Alcohol $ $ %$ %$ %
Retail Concession Food and Beverages Non Alcohol $ . $ . % $ . % $ . % Other $ . $ . .,,. $ . % $ . %
Total Product Cost $ $ % $ % $ %
Payroll Costs
I I '
Management $ . $ . % $ . % $ . %
Contracted Labor $ $ %$ %$ %
Catering Alcohol $ $ %$ %$ %
Catering Food and Beverages Non Alcohol $ $ %$ %$ %
Retail Concession Beverages Alcohol $ $ %$ %$ %
Retail Concession Food and Beverages Non Alcohol $ $ %$ %$ % Service Charges Paid Out
!
$ $ %$ %$ %
$ . $ .
Kitchen
% $ . % $ . %
$ . $ . ¾ $ . % $ . ¾
Office.
$ . $ . ¾ $ . % $ . % Payroll Taxes and Benefits
4/17/2025 4 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT C 3 YEAR PROFORMA
Pre Opening
Expenses Prior to 2026 2027 2028
12/31/25
$ $ ¾of Sales $ ¾of Sales $ ¾of Sales
$ - $ - % $ - % $ - % Total Payroll Cost �
--
Other Operating Expenses
Advertising $ - $ - % $ - % $ - %
Bad Debts Credit Card Chargebacks $ - $ - % $ - % $ - o/o Branded Concession Commissions $ - $ - o/o $ - % $ - %
--
Credit Card Fees $ - $ - o/o $ - % $ - o/o
General Insurance $ - $ - % $ - % $ - o/o
Equipment Leases and Rentals $ - $ - % $ - % $ - %
Maintenance & Repair $ - $ - % $ - % $ - %
Miscellenous Expenses $ - $ - % $ - % $ - o/o
Pest Control $ - $ - % $ - % $ - %
Professional Services $ - $ - o/o $ - % $ - %
Replacement Costs $ - $ - o/o $ - o/o $ - %
Sales & Marketing $ - $ - o/o $ - I
o/o $ - %
Supplies$ $ %$ o/o $ %
Taxes & Licenses $ - $ - % $ - % $ - %
Technology and Cellular Telephone $ - $ - % $ - % $ - % Training $ - $ - o/o $ - % $ - %
4/17/2025 5 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT C 3 YEAR PROFORMA
Pre Opening
IExpenses Prior to 2026 2027 2028
12/31/25
$ $ %of Sales $ %of Sales $ %of Sales
Travel & Entertainment $ - $ - % $ - % $ - %
Uniforms and Laundry $ - $ - % $ - % $ - %
Utilities Billable to Client $ - $ - % $ - % $ - %
All Other Operating Expenses $ - $ - % $ - % $ - %
Total Other Operating Expenses Actual Totals $ - $ - % $ - % $ - % Depreciation $ - $ - % $ - % $ - %
Operating Profit/Loss
1 $ - $ - % $ - % $ - %
I
Contractor Management Fee $ - $ - % $ - % $ - •t.
Contractor Incentive Fee $ - $ - % $ - % $ - %
Net Payment to ACC $ - $ - % $ - % $ - %
4/17/2025 6 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RF
EXHIBIT D MANAGEMENT PAYROLL
Ellglblefor
Position Annual Salary Bonus or
Commissions
Totals Detail Below
General Manager $ .
Assistant General Manager $ .
Operations Manager $ .
Food and Beverage Manager $ .
Catering Sales Manager $ .
Catering Manager $ .
Assistant Catering Manager $ .
Banquet Manager $
Retail Manager $ .
Starbucks Manager $ .
Executive Chef $ .
Sous Chef $ .
Sous Chef $ .
Cate ring Chef $ .
Kitchen Steward $ .
Purchasing Manager $ .
Warehouse Manager $ .
Assistant Warehouse Manager $ .
Controller $ .
Office Manager $ .
PayrolVClerical Staff $ .
Human Resources Manager $
Training Manager $ .
Annual Raise
Potential
Totals 1$ %
4/17/2025 7 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RF
EXHIBIT E PROPOSED STAFFING
Job Title Staffing Guidelines
Banquet Server per Customers Plated Meal Breakfast
Banquet Server per Customers Plated Meal Lunch
Banquet Server per Customers Plated Meal Dinner
Banquet Server per Customers Buffet Meal
Bussers per Banquet Customers
Bartenders per Customers Hosted Bar
Bartenders per Customers Cash Bar
Banquet Captains per Servers
Retail/Concessions Point of Sale per Customer
Bar Points of Sale per Customer
4/17/2025 8 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER EXHIBIT F HISTORICAL EVENTS FOOD AND BEVERAGE RFP Actual Attendance Actual & Attendance Actual & Attendance Type of Event Projected Projected
2024 2024 2025 2025 2026 2026
Trade Shows/Conventions/Corporate 52 640,050 66 577,650 50 624,505 Consumer Shows 13 139,500 16 157,500 12 155,000
Meetings 4 10,015 7 17,930 5 19,000
Dances/Sporting/Family/Concert 22 196,823 31 239,742 24 216,300 Social Banquet/Other Events 27 35,103 24 31,475 15 25,000 TOTAL EVENTS 118 1,021,491 144 1,024,397 106 1,039,805
4/17/2025 9 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT G HISTORICAL FINANCIALS
I 2024 2023 I 2022 2021 2020 2019 2018
$ % $ % $ % $ % $ % $ % $ %
Food and Bevarage Sales
Retail Alcoho I $ 671,312 3.0% $ 635,426 3.0% $ 800,577 5.6% $ 75,069 6.0% $ 393,532 8.4% $ 1,249,301 4.5% $ 1,107,485 4.0% Retail Non Alcohol Beverages $ 1,659,370 7.5% $ 1,330,086 6.3% $ 965,087 6.8% $ 84,881 6.8% $ 300,874 6.4% $ 1,340,544 4.8% $ 598,223 2.1% Retail Food Sales $ 2,371,624 10.7% $ 1,739,908 8.2% $ 1,680,556 11.8% $ 157,435 12.6% $ 606,790 13.0% $ 2,523,891 9.1% $ 2,395,491 8.6% Catering Alcoho I $ 1,709,049 7.7% $ 1,797,562 8.5% $ 1,025,805 7.2% $ 124,664 10.0% $ 535,533 11.4% $ 1,944,552 7.0% $ 2,679,705 9.6% Catering Food $ 15,722,864 r 71.0% $ 15,639,690 74.0% $ 9,780,269 68.6% $ 805,137 64.6% $ 2,845,486 60.8% $ 20,714,088 74.6% $ 21,209,869 75.8% Total Sales $ 22,134,221 100.0% $ 21,142,672 100.0% $14,252,294 100.0% $ 1,247,186 100.0% $ 4,682,215 100.0'Mt $ 21,m,376 100.0% $ 21,990,n3 100.0% Product Cost
Cash Discounts $ (6,803) 0.0% $ {10,315) 0.0% $ (5,042) 0.0% $ (572) 0.0% $ (2,361) -0.1% $ (11,088} 0.0% $ (10,248) 0.0% Alcohol $ 347,074 1.6% $ 329,895 1.6% $ 289,091 2.0% $ 26,440 2.1% $ 116,758 2.5% $ 543,338 2.0% $ 567,880 2.0% Non Alcohol Beverages $ 755,783 3.4% $ 619,295 2.9% $ 444,390 3.1% $ 55,571 4.5% $ 161,946 3.5% $ 742,883 2.7% $ 522,671 1.9% Ice $ 50,388 0.2% $ 66,436 0.3% $ 38,846 0.3% $ 3,332 0.3% $ - 0.0% $ 26,783 0.1% $ 0.0% Food Sales $ 3,750,295 16.9% $ 3,414,189 16.1% $ 2,726,859 19.1% $ 315,715 25.3% $ 960,828 20.5% $ 6,008,929 21.6% $ 5,417,502 19.4% supplier Rebates $ (596,071) -2.7% $ (537,924) -2.5% $ (380,188) ·2.7% $ (78,363) -6.3% $ (190,413) -4.1% $ (681,228) -2.5% $ (599,912) -2.1% Freight and Other $ 4,624 0.0% $ 4,776 0.0% $ 5,621 0.0% $ 582 0.0% $ 771 0.0% $ 5,898 0.0% $ 2,061 0.0% Clothing & Apparel $ 1,267 0.0% $ 4,535 0.0% $ 913 0.0% $ - 0.0% $ 0.0% $ - 0.0% $ - 0.0% Health & Beauty $ 383 0.0% $ 248 0.0% $ 497 0.0% $ 33 0.0% $ 0.0% $ 81 0.0% $ 507 0.0% Misc $ 33 0.0% $ 1 0.0% $ - 0.0% $ 58 0.0% $ 0.0% $ 11 0.0% $ 100 0.0% Publlc.itlons $ 11,473 0.1% $ 30,429 0.1% $ 14,036 0.1% $ 2,234 0.2% $ 323 0.0% $ 8,201 0.0% $ 3,323 0.0% Spoilage $ - 0.0% $ 0.0% $ - 0.0% $ 26,950 2.2% $ 46,311 1.0% $ - 0.0% $ 0.0% Total Product Cost $ 4,318,446 19.5% $ 3,921,565 18.5% $ 3,135,023 22.0% $ 351,980 28.2% $ 1,094,163 23.4% $ 6,643,808 23.9% $ 5,903,884 21.1% Payroll Cost
Contracted Labor $ 1,035,432 4.7% $ 1,452,263 6.9% $ • 453,673 3.2% $ - 0.0% $ 160,726 3.4% $ 1,516,479 5.5% $ 812,442 2.9% Compensated Absence $ 28,666 0.1% $ 140,974 0.7% $ 19,860 0.1% $ 405 0.0% $ (131,186) -2.8% $ 72,895 0.3% $ (63,252) -0.2% Union Employee Ben&flts $ 1,562,598 7.1% $ 1,339,618 6.3% $ 1,035,240 7.3% $ 186,036 14.9% $ 351,365 7.5% $ 1,805,997 6.5% $ 528,343 1.9% Other Payroll Costs & Adjustments $ 238,843 1.1% $ 236,808 1.1% $ 259,578 1.8% $ {58,979) ·4.7% $ 62,906 1.3% $ 411,797 1.5% $ 1,449,213 5.2% Gratuities Billed Out $ (3,493,175) -15.8% $ (3,556,525) -16.8% $ (2,156,896) -15.1% $ (213,486) -17.1% $ (574,785) -12.3% $ (4,171,242} -15.0% $ (4,625,947) -16.5% Workers Compensation $ 198,616 0.9% $ 176,662 0.8% $ 141,071 1.0% 0.0% $ 59,447 1.3% $ 195,753 0.7% $ 173,620 0.6% Covld Shutdown 0.0% 0.0% 0.0% $ (266,127) -21.3% $ 0.0% $ - 0.0% $ 0.0% Payroll Taxes $ 1,075,063 4.9% $ 986,615 4.7% $ 732,507 5.1% $ 167,798 13.5% $ 325,383 6.9% $ 1,144,225 4.1% $ 1,065,513 3.8% Salaries and Wages $ 10,953,402 49.5% $ 10,145,928 48.0% $ 7,330,211 51.4% $ 1,408,688 112.9% $ 2,861,694 61.1% $ 11,599,090 41.8% $ 11,208,556 40.0% Severance Pay Expense 0.0% 0.0% 0.0% $ (70,725) -5.7% $ (8,863) -0.2% $ 0.0% $ - 0.0% Total Payroll Cost $ 11,599,445 52.4% $ 10,922,343 51.7% $ 7,815,244 54.8% $ 1,153,610 92.5% $ 3,106,687 66.4% $ 12,574,994 45.3% $ 10,548,488 37.7% Other Operating Expenses Only Major Itemized Amts
Administrative Expense $ 0.0% $ 0.0% $ 0.0% $ - • 0.0% $ 270,833 5.8% $ 650,000 2.3% $ 650,000 2.3% Bad Debts Credit Card Chargebacks $ 32,812 0.1% $ 120,009 0.6% $ 1,349 0.0% $ 502 0.0% $ 65,599 1.4% $ 1,101 0.0% $ 1,016 0.0% Client Allocations $ (74,927) -0.3% $ (67,445) -0.3% $ (10,910) ·0.1% $ (140,428) ·11.3% $ 478 0.0% $ (93,837) -0.3% $ 3,360 0.0% Branded Concession Commissions $ 933,589 4.2% $ 827,232 3.9% $ 783,612 5.5% $ 154,638 12.4% $ 133,846 2.9% $ 853,317 3.1% $ 1,414,840 5.1% credit Card Fees $ 287,240 1.3% $ 301,526 1.4% $ 180,996 1.3% $ 17,490 1.4% $ 79,390 1.7% $ 287,145 1.0% $ 200,038 0.7% General lnsurance $ 169,258 0.8% $ 164,063 0.8% $ 108,361 0.8% $ 6,465 0.5% $ 34,616 0.7% $ 209,013 0.8% $ 210,403 0.8% Equipment Leases and Rentals $ 191,298 0.9% $ 106,706 0.5% $ 78,642 0.6% $ 42,077 3.4% $ 90,081 1.9% $ 220,827 0.8% $ 156,804 0.6% Maintenance & Repair $ 1,360,177 6.1% $ 1,296,849 6.1% $ 885,374 6.2% $ 87,426 7.0% $ 300,294 f 6.4% $ 1,615,627 5.8% $ 1,671,991 6.0% Management Bonuses $ 34,242 0.2% $ 52,783 0.2% $ 29,416 0.2% $ - 0.0% $ - 0.0% $ 22,853 0.1% $ - 0.0% Professional Services $ 183,572 0.8% $ 224,529 1.1% $ 41,003 0.3% $ 1,330 0.1% $ 24,975 0.5% $ 27,822 0.1% $ 2,725 0.0% Replacement Costs $ 74,564 0.3% $ 27,900 0.1% $ 34,640 0.2% $ 1,581 0.1% $ 10,646 0.2% $ 13,978 0.1% $ 31,946 0.1% Sales & Marketlnr $ 24,603 0.1% $ 14,779 0.1% $ 2,957 0.0% $ 1,063 0.1% $ 667 0.0% $ 7,360 0.0% $ 1,793 0.0% 4/17/2025 10 BIGELOW CONSULTING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT G HISTORICAL FINANCIALS
2024 2023 2022 2021 , 2020 2019 2018
$ % $ % $ % $ % $ % $ I % $ %
Subcontracted Pest Control $ 89,839 0.4% $ 92,158 0.4% $ 74,565 0.5% $ 85,065 6.8% $ 88.083 1.9% $ 105,198 0.4% $ 372,415 1.3% Supplies $ 569,405 2.6% $ 610,473 2.9% $ 388,177 2.7% $ 30,359 2.4% $ 115,704 2.5% $ 767,547 2.8% $ 738,238 2.6% Taxes & Licenses $ 74,128 0.3% $ 63,409 0.3% $ 46,931 0.3% $ 30,132 2.4% $ 3,735 0.1% $ 90,741 0.3% $ 86,710 0.3% Technology and Cellular Telephone $ 111,522 0.5% $ 63,054 0.3% $ 26,201 0.2% $ 5,949 0.5% $ 12,390 0.3% $ 12,005 0.0% $ 12,249 0.0% Training $ 8,353 0.0% $ 2,068 0.0% $ 4,343 0.0% $ 100 0.0% $ 100 0.0% $ 8,610 0.0% $ 3,578 0.0% Travel & Entertainment $ 222,669 1.0% $ 275,767 1.3% $ 94,864 0.7% $ 1,880 0.2% $ 60,332 1.3% $ 182,806 0.7% $ 197,301 0.7% Uniforms and Laundry $ 490,510 2.2% $ 344,319 1.6% $ 240,383 1.7% $ 56,836 4.6% $ 78,790 1.7% $ 491,280 1.8% $ 451,352 1.6% UtlUtles Billable to Client $ 329,658 1.5% $ 316,446 1.5% $ 216,710 1.5% $ 21,807 1.7% $ 69,584 1.5% $ 391,143 1.4% $ 411,230 1.5% All Other Operating Expenses $ 269,758 1.2% $ 262,816 1.2% $ 155,036 1.1% $ 106,037 8.5% $ 221,260 4.7% $ 398,278 1.4%/ $ 628,797 2.2% Total Other Operating Expenses Actual Totals $ 5,382,269 24.3% $ 5,099,441 24.1% $ 3,382,650 23.7% $ 510,309 40.9% $ 1,661,403 35.5% $ 6,262,814 22.6% $ 7,246,786 25.9% Aramark Cost & Expense $ 21,300,160 96.2% $ 19,943,349 94.3% $14,332,917 100.6% $ 2,015,899 161.6% $ 5,862,253 125.2% $ 25,481,616 91.8% $ 23,699,158 84.7% Other Operating Income
Coat Check $ -- 0.0% $ - 0.0% $ 1,761 0.0% 0.0% 0.0% 0.0% 0.0% Income Labor Recovery $ 454,938 2.1% $ 716,125 3.4% $ 376,643 2.6% $ 84,117 6.7% 0.0% 0.0% 0.0% Income Rentallncome $ 433,512 2.0% $ 293,652 1.4% $ 4,366 0.0% 0.0% 0.0% 0.0% 0.0% Aramark Portion Subeontract Sales $ 1,158,502 5.2% $ 1,029,397 4.9% $ 801,015 5.6% $ 46,533 3.7% $ 241,996 5.2% $ 974,515 3.5% $ 804,278 2.9% Discounts Contra Other Income $ (810,126) -3.7% $ (716,801 -3.4% $ (554,242) -3.9% $ (33,998) -2.7% $ (165,175) -3.5% $ (662,432) -2.4% $ (549,006 -2.0% Other Operating Income $ 2,999,775 13.6% $ 2,851,280 13.5% $ • 2,387,270 16.8% $ 404,686 32.4% $ 807,651 17.2% $ 3,289,442 11.8% $ 4,479,740 16.0% Other Operating Income $ 4,236,601 19.1% $ 4,173,653 19.7% $ 3,016,813 21.2% $ 501,338 40.2% $ 884,472 18.9% $ 3,601,525 13.0% $ 4,735,012 16.9% Operating Profit/Loss $ 5,070,662 22.9% $ 5,372,976 25.4% $ 2,936,190 20.6% $ (267,375) -21.4% $ (295,566) -6.3% $ 5,892,285 21.2% $ 9,026,627 32.2% Management Fee $ 356,000 1.6% $ 356,000 1.7% $ 663,450 4.7% $ - 0.0% $ 110,500 2.4% $ 112,450 0.4% $ 105,950 0.4% AdJustments: Overage In 2023 and adJusted In 2024 $ (150,327) $ 150,327 I Incentive Fee $ 58,740 $ 109,850
Per Operating Statements $ 264,413 $ 616,177
Payment to ACC $ 4,806,249 21.7% $ 4,756,799 22.5% $ 2,272,740 15.9% $ (267,375) -21.4% $ (406,064) -8.7% $ 5,779,837 20.8% $ 8,920,676 31.9% fxJlwul.tlon__o.f1'11fflllPII!!!D1 E!!!! llacliM!lsl�
Per the agreement, the base management fee for both 2023 and 2024 is $356,000 annually. However, the amounts reflected In the 2023 & 2024 December Operating Statements differ from the base fee, as they include overages and incentive fees.
I
202-Ulan.anm,ent.ED�o.rte.d.:..SllUZZ I
The December 2023 Operating Statement reflects a management fee of $616, 177, which is $260,177 over the base fee. This overage consists of the following components:
1. $150,327 - Overage of the 2023 management fee, above the agreed base (adjustment recorded in 2024).
2. $109·,sso- Incentive fee related to 2022, recorded in March 2023. We have comingled the base fee and incentive fee in the past, moving forward, we would like to separate these line items in the operating statement. 2024 Miaa�em.ent Fee - Rel!orted: $264,413 I I
The December 2024 Operating Statement reflects a management fee of $264,413, which is $91,587 below the base fee. The shortfall is explained by:
1. ($150,327)- Reduction to offset the 2023 overage, recorded as an adjustment In 2024. I I '
2. $58,740 - Incentive fee related to 2023, recorded In 2024. I I 4/17/2025 11 BIGELOW CONSUL TING
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RF
EXHIBIT H INCENTIVE CRITERIA
ANNUAL INCENTIVE FEE CHECKLIST
Incentive program for Catering at the Anaheim Convention Center Available Score Actual Score Incentive Amount
Date: 200 0
Rating 0.00%
I Food Quality and Service Performance Available City Rating Achieve a score of "Above Average" collectively on critique 1 I forms from client 5
2 Immediate professional response on any areas or concerns s 3 Retail foods presentation 5
4 Retail foods quality and tast 5
5 Retail foods operations sufficient for show needs 5
6 Retail foods speed of service sufficient for show attendance 5 7 Catering presentation 5
8 Catering quality and taste 5
9 Evaluation and corrective action on guest issues/ complaints 5 10 Employee presentation of uniform standards in place 5 11 Exemplary scores on all health inspections 20
12 No major health codes violations 10
13 Implementation of HACCP program 5
14 Satisfactory score on food management monthly inspections 5 15 I Cleanliness and organization of managed areas 5
Financial Performance
16 Operating Statements and revenue reporting generated accurately and on time s
17 Budget assessment and sales achievement
18 Regional audit of operation by catering co rporate performed ---- Interaction between building accountants and the Controller to 19 maximize resources ----
Development of a capital spending plan in conjunction with 20 annual budgeting
I
4/17/2025 12 BIGELOW CONSUL Tl NC
ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RF
EXHIBIT H INCENTIVE CRITERIA
ANNUAL INCENTIVE FEE CHECKLIST
Incentive program for Catering at the Anaheim Convention Center Communication
21 Management attendance at all ACC staff meetings 5
22 Management attendance at pre-con & post-con meetings 5 23 Visibility and active involvement of key management staff 5 24 Participation in ACC committees and programs 5
Monthly meeting with Center GM to review account status and 25 financials 5
Training and Improvement of Service Skills
26 Quarterly Department Meetings 5
27 Employee Recognition Program 5
28 Participation in building committees and programs 5
29 Management performance reviews biannually 5
30 Safety program in place with monthly meetings and reporting 5 Sustainable Practices
Continuity with approved programs In place (Hearst, Green 31 Zone, etc.) 5
Introduction of new programs to enhance current sustainability 32 showcase 5
33 Metrics in place to measure waste diversion 5
Community Involvement
34 Active Involvement in community/city programs and events 5 Partner with Visit Anaheim to ensure proper presentation of 35 the venue 5
Purchasing/Partnering with local business to improve Anaheim 36 visibility s
Submitted by:
Deputy Director, Anaheim Convention Center
4/17/2025 13 BIGELOW CONSULTING
M HI
tJll(_£, cux:,, (/1.£,
PROPOSAL FOR FOOD + BEVERAGE SERVICE�
ANAHEIM
aramark
SPORTS+
SNTERTAI.-NT
06052025
Tom Morton
Executive Director
Anaheim Convention Center
700 West Katella Avene
Anaheim, CA 92802
June 5, 2025
Dear Tom,
On behalf of Aramark, we are thrilled to submit our proposal to continue our partnership for Food and Beverage Services for the Anaheim Convention Center. For more than five decades, we've been honored to serve the ACC and the Anaheim community, welcoming and feeding millions of visitors. It's been a remarkable journey working alongside your team and your stakeholders to help establish the ACC as the premier meeting destination on the West Coast, as well as a global reputation for excellence and service.
Since the beginning of our partnership, we have embraced a culture of collaboration and communication, united by a shared mission we all know as The Anaheim Way. We're proud to foster a relationship characterized by common values and true understanding of what really matters to you, the City, and the entire community. We've enjoyed incredible successes and booming business, but we have also endured numerous challenges, and of course, the unprecedented impact of the global pandemic. While there's no one reason for our collective success, one common thread has always been our mutual willingness to evolve as partners, never settling for the status quo or failing to adapt to any situation. This includes a significant reduction in our fee to help weather the pandemic, as well as dedication of resources and talent to ensure we maximized returns throughout all economic conditions.
As we begin this next chapter, we reflect on our history together and value the strong relationship we have built. We will never rest on our laurels, but rather, we build on our evolution of learning, using a foundation of knowledge as our springboard to the future. Our ideas are innovative and creative, yet thoughtful and strategic, always focused on initiatives that will SPORTS+
fNT�tAINMl:INT
make the biggest impact on your business. And of course, we remain focused on managing your business and your assets as if they were our own, seeking optimal efficiency, creativity, care, and growth. To bring this commitment to life, we have a dedicated team who continues execute, with the strength of our entire organization and leadership behind it.
Underpinning our strategic business plan, our financial proposal reflects a structure that enables us to align with your objectives. We have been aggressive in our model, remaining focused on driving returns to you while outpacing our proposal in our last bid process with a lower fee and increased capital investment.
Also intrinsic in our proposal is our continued dedication with your mission, vision, and business objectives - our commitment to celebrating partnership and embracing The Anaheim Way. That's something that goes well beyond dollars. And that is something others simply cannot promise.
As always, thank you very much for the opportunity to continue our journey with you at the Anaheim Convention Center. We remain, as always, your partner, and we look forward to next steps in this process.
Sincerely,
�
Alison Birdwell
President & CEO
�
Danielle Lazor
Regional Vice President
Executive Summary ................... 4
1. Exhibits ........................... 1.1
2. Financial Statement ................ 2.1
3. Transition Strategy .................. 3.1
4. Catering Experience ................. 4.1
5. List of Clients ...................... 5.1
6. Organizational Plan ................. 6.1
7. Resumes .......... ............... 7.1
8. Staffing Guidelines ................. 8.1
9. Proposed Menus ................... 9.1
10. Branded Products ................. 10.1
11. Training Programs ................ 11 .1
12. Corporate Officers ................. 12.1
13. Event Information Recaps ........ 13.1
14. Business Form of Proposer .......... 14.1
1 5. Business Address ....... ........ 15.1
16. Signature on Proposal. ............ 16.1
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NTS
EXECUTIVE SUMMARY
We've had a long, successful partnership together. From opening the venue, to major expansions, to unprecedented industry challenges we feel we've been through it all together.
While ours has been a story with many different chapters, one thing has remained true-we have always shared the same goal: to create a best-in-class destination that celebrates Anaheim and showcases what makes it so special. Ours is a story built on communication, collaboration, and, most of all, a deep mutual investment in the success of the venue and the region. It's the story we tell when we talk about true client partnership. It's also what will enable us to grow the business to new heights in the future. We're committed to bringing you the best people, the latest innovation, the deepest resources, and the engagement of our leaders every step of the way. �"'1 i.uUhNJ'! t'lUl'\r UJnUnn r:f'V'lcntt1
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ESG: PRIORITIZING
PEOPLE & PLANET
MAXIMIZING IMPACT WHILE
MINIMIZING OUR FOOTPRINT
ENABLE EQUITY & WElL BEING FOR MILLIONS
When we consider what "sustainability" means to our company and our people, we're not just talking about recycling or energy savings.
They're really important to us, but where we go beyond is our belief in caring for people as well as the planet. That's why Aramark introduced our sustainability platform Be Well. Do Well., which sets forth principles, programs, and resources that enable our team to succeed at the local level.
Our programs, efforts, and achievements at the ACC are fully aligned with our shared values and your objectives; however, it's a strong foundation and support from our organization that enables us to continue to excel.
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Sustainability has always been a major focus for our team at the ACC, and we're proud of the collaborative relationship we've enjoyed with you over the years. We aren't just fulfilling requirements; we're continuing to seek out opportunities to lead the industry as partners and responsible citizens by continuing to serve a triple bottom line that includes profit, as well as people and planet. ,.. l;ru' U.l!!be .... n. ftl:t ...... llDII.I. "'l"I"'\ "l"UI:. TAD.I C rn: rn .. 1:TC:IJTC i
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We look at every aspect of our operation and opportunities in the community to get greener every day, and we're proud to have been part of the ACC and the city's commitment to creating a greener future for our community and the planet at large.
But we're not done by a long shot. Among the ways we have and will continue to support our key principles of sustainability include:
SOURCING RESPONSIBL
- Prioritizing local farms, dairies, and suppliers in
our existing purchasing strategies, including menu
development with ingredients sourced within 120 miles
- Introducing a NEW local and sustainable beef
partnership with Brandt Beef of Southern California,
as well as a number of existing partnerships with like minded suppliers
- Expansion of our Rooftop Garden, including new
programming, menu items, and educational initiatives
MINIMIZING FOOD WASTE
- Implementation of Aramark's Five Ps process that
helps prevent waste during all phases of prep,
production, and post-event
- Continued partnership with Chefs to End Hunger,
through which we donate food to local food banks at
the conclusion of each event
- Composting partnership with Orange Home Grown
Foundation, which receives our compost to support
local farming and sustainability efforts
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EMBEDDING CIRCULARITY
- Maximizing our two on-site dehydrators to break down
pre-consumer kitchen scraps at the green zone
- Commitment to recycle as much material as possible,
including PET, glass, cardboard, electronics, paper,
aluminum waste. and kitchen oil
- Introduction of Al-waste sorting technology in F&B areas that will educate consumers and encourage more waste
diversion through FOH
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OPERATING EFFICIENTLY
� Support of LEED® certifications ithroughout our
operation
- Green cleaning procedures throughout our spaces
- Exploration of new programs like Coolfoods, which
will help reduce emissions and the carbon impact of
the meals we serve
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ANAHEIM CONVENTION CENTER FOOD AND BEVERAGE RFP
EXHIBIT B PROJECTED EVENTS
Actual and Confirmed Total Confirmed and
Type Confirmed # of Bookings Estimated Projected F&B Sales Events Estimated Attendance Attendance
Catering Food and Retail Retail Food Subcontract
Non-AlcohoUc Catering Alcohol Beverages and Non Other Sales Total Sales and Other Alcoholic Beverages Alcohol Income Beverages Trade Shows/Conventions/Corporate 50 546,000 624,505 16,988,279 964,231 389,885 1,483,029 - 19,825,423 2,007,690 Consumer Shows 12 50,000 155,000 876,360 353,160 91,560 1,164,120 - 2,485,200 1,574,947 Sports/Dances/Family/Concert 5 81,300 19,000 13,273 - 2,212 346,571 - 362,056 567,319 Meetings 24 - 216,300 83,712 22,236 - - - 105,948 34,772 Social Banquet/Other Events 15 1,500 25,000 19,620 - - - - 19,620 178,971 Totals 106 678,800 1,039,805 17,981,244 1,339,627 483,657 2,993,720 - 22,798,247 4,363,699 Confidpnttal and PronnPt�rv fnfr,r.mat1nru,.t Aram::srk .. Snnli� ..i..,J:ntlolrt�inmtanf.���,ut_ I 4 r,: ,_on, rn...h..,, rhr.t:t-;ln�oM- w1tha�,1 rviru wri11Pn-�nn...i.::,ont 1i
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BU�INESS REFERENCES
�,,,,
P/4OE.NIX
CO:NVEN11JQ."4 CE NTH�
8. 1/ENt;ES
PHOEMIX CONVENTION
CENTER e VENUES
100 N 3rd St.
Phoenix, AZ 85004
Jerry Harper
Director, Phoenix Convention Center & Venues
602.262.6225
jerry. [email protected]
Our partnership with the Phoenix Convention Center & Venues has spanned more than five decades, during which we've worked with our clients and the City of Phoenix through numerous expansions, major renovations of retail foods and catering spaces, and most recently, the debut of a standalone brew pub with a local partner, which serves as a restaurant open to the public, as well as a private event venue.
In addition to the Convention Center, our team also oversees the historic Orpheum Theatre and Phoenix Symphony Hall, which cater to a wide variety of shows including the Phoenix Symphony, Arizona Opera, Ballet Arizona, and countless Broadway productions, plays, and concerts for all ages. Our team also provides off-site catering for private events through Aventura, an upscale brand created exclusively for the Phoenix Convention Center & Venues.
�•" "'"'""'•·• .. h..-. ...
PEMMSYLVAMI A
CONVENTION CENTER
1101 Arch Street
Philadelphia, PA 19107
John McNichol
President & CEO
215.418.4700
[email protected]
Aramark has served the Pennsylvania Convention Center since its 1993 opening, including a massive renovation in 2011 that nearly doubled the venue's size and capacity. We host more than 250 events a year, ranging from internationally-attended conventions to regional company retreats. Like the ACC, PCC prioritizes local cuisine, hospitality, and sustainability, garnering the venue esteemed awards and certifications including LEED® Gold/LEED® Silver-EBOM Certifications, Events Industry Council (EiC) Sustainable Events Gold Standard Certification, GBAC Star Accreditation, and numerous regional awards and recognitions by industry media. Upon our most recent contract extension, Aramark undertook a significant capital improvement plan, which included transforming Exhibit Hall stands, building a new locally-branded cafe, and introduction of numerous tech-driven units and new portable programming.
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' Center ..,,
SEATTL E CONVENTION
CENTER
705 Pike Street
Seattle, WA 98101-2310
Jennifer LeMaster
President & CEO
206.694.5001
j. [email protected]
Our recent contract extension at the Seattle Convention Center is the latest in a partnership that began when the venue opened in 1988.
Located in the heart of downtown Seattle, the sec is comprised of two buildings that cater to a wide variety of catered events and public shows and is widely regarded as the crown jewel of Pacific Northwest event venues. Our program is focused on celebrating authentic PNW cuisine, with a constant eye on responsible, local sourcing and sustainable operations. Among our major achievements at this venue has been the recent opening of the Summit (its second building), which was introduced as the event world began to reopen post-pandemic. Our unique partnership also includes the Wild Rye Bakery, an on-site year-round retail outlet that serves the public as well as offering a world-class pastry, dessert, and bread program to clients of the sec. We are also excited to debut a new Tasting Kitchen/Show Manager experience to our clients, which is currently underway.
WA LTER E. WASHINGTON
CONVENTION CENTER
801 Allen Yew Place NW
Washington, D.C. 20001
WM.mt E. w�itt('.tON Steven Johnson CONvl!'NT!ON C!Nffil Executive Vice President, Events DC
202.249.3217
[email protected]
From international policy conferences and industry conventions to pop culture festivals, black-tie fundraisers, and even presidential inaugural balls, the Walter E. Washington Convention Center unites locals and visitors from around the world to experience the best of the nation's capital. Aramark's partnership with this globally-renowned venue began in 2004 as a facility services provider, until 2018, when we were awarded the food and beverage business after a highly-competitive bid process. Since then, our team has completed a massive multi phased renovation that included development of an expansive food hall featuring local concepts, new tech-driven markets and a sundries program, a dynamic portable program, and most recently, a new event experience and live cooking venue in a historically unused part of the venue. Since taking over the F&B operation, we're honored to have contributed to numerous awards including the Stella Gold Award for Best Convention Center in the Northeast, GBAC Accreditation, a Centerof Excellence by Exhibitor Magazine, and most recently, LEED® Platinum certification.
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FI.NA:NCIA.L REFERENCES
� r'a m 'a r k ' s p r i n c i p a I b a n k i n g r e I a t i o n s h i p s a r e m a i n t a i n e d. w i t h :
JPMorgan Chase
JPMORGAN CHASE BANK
National Confirmations Department
14800 Frye Road, Mail Code: X1 /006
Fort Worth, TX 76155
Hnn ;I, .<:mvt- • FnrnrtJurnr..,_,.l «:i>
WELLS FARGO
WELLS FARCiO BANK, NA
Customer Care for Businesses Service Office
1525 West W.T. Harris Blvd.
MAC 01113- 037
Charlotte, NC 28262
Ricardo Gaskin, Dedicated Client Service Officer
Telephone: 704-444-6001
FAX: 866-525-0274
Email: [email protected]
PNC BANK
8800 Tinicum Blvd.
Philadelphia, PA 19153
PNC
No mail requests; only fax requests to:
Credit Reference Department
Telephone: 215-7 49-6199
FAX: 215-749-6191
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B. FINANCIAL
STATEMENT
Financial statements for the most recent fiscal years are available at https://aramark.gcs-web.com/financial-information/annual-reports �
m-amark
This proposal
is interactive.
C. ACCOUNTING
LEADERSHIP
Joseph Rouleau is an accomplished financial leader with extensive experience in budgeting, cash flow management, and financial reporting.
As Controller at Aramark Sports + Entertainment in Anaheim since 2006, he has overseen comprehensive financial operations including payroll, accounts receivable and payable, and financial reserves. Joseph excels in operations analysis, particularly in labor and cost of sales, and plays a key role in developing annual budgets and monthly projections. He also provides financial oversight and support to multiple district locations.
Known for his precision, strategic thinking, and collaborative leadership, Joseph is highly skilled in corporate finance, strategic planning, financial statement preparation, and internal controls. He holds an MBA in business administration and management from the University of Nevada, Las Vegas.
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For major events serving thousands of guests from around the world, our team needs to look no further than right here in Anaheim. We've included details on banquets that align with the requirements of the RFP, but we'd be remiss if we didn't speak to the diverse range of events we host here all year round. Any given day demands dynamic room setups and themed decor, customized menus and unique displays, and concurrent events throughout the venue, indoors and out.
We pride ourselves on an end-to-end process built on collaboration with ACC staff, show managers, and individual clients, all of which set high expectations for exceptional service. We not only understand the nuances of our repeat clients of major shows like NAMM, Natural Products, and VidCon, to name a few.
We routinely serve thousands of guests at these events, which include a mix of sit-down meals, buffets and action stations, concession stands, standalone bars and beer gardens, food trucks, and pop-up concepts all over the property. r-..,t .. .i ..... _., __ •-··1 n .,,. __ .,,...,...._. 11 .�� ... ft' /,r,.,, ..... �,li, c;:.n,.,,t-.:,. ..i-.. t:'M..o,tDUU'f'lnnt <.v�Hr.Clt i .Ir nnl 1,, ht. rllt::::t"!ln<:f.l'rf With,�ut·nnnr wrltt�n. cc�ns�nt_ REDACT
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MPLE • �ATACC
ACC was select� :rig ���partner by three globally recognized brands-Cl>ick-fil-A. Atlassian, and AWS- to design and deliver elevated, large-scale dining experiences. These events spanned thousands of attendees, complex logistics, and diverse service models, each reflecting the client's distinct identity, dietary expectations, and sustainability standards.
From early-morning breakfasts and buffet-style luncheons to reception-style celebrations and custom branded experiences, Aramark demonstrated the ability to scale hospitality with precision, agility, and creativity.
HIGHLIGHTS
- Feeding up to 6,000 attendees in a single
meal service
- Managing multiple dietary
accommodations, including kosher, halal,
celiac, vegan, and allergen-specific needs
- Executing different service styles: buffet,
boxed lunch, food stations, passed hors
d'oeuvres, and hosted bars
- Delivering high-quality service in tight
timelines and high-traffic environments
- Supporting brand alignment through
curated menus and guest experiences
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NAMM Operotions Team
Cindy, Lisht1, Alici0, Jillian, Christine
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WALTER E. WASHINGTON CONVENTION
CENTE:R
SEAM•LESS TRANSITION e CULINARY TRANSFORMATION
The Walter E. Washington Convention Center (WEWCC), one of the largest venues of its kind in North America, presented a high-profile, complex opportunity for operational transformation. With its unionized workforce, extensive retail food footprint, and ambitious capital plans, the transition demanded precision, experience, and speed. The timing added to the challenge: just 40 days after contract award, WEWCC would host the D.C. Auto Show-one of the five largest auto exhibitions on the continent.
Our team mobilized quickly, engaging with Events DC to align on goals, review existing food and beverage plans, and present innovative concepts. We immediately prioritized high-touch service across concessions, crew catering, break rooms, and VIP receptions. The Auto Show launch was a success, marked by flawless execution and elevated guest experiences.
Our unique advantage came from deep operational insight gained through our broader facility services role, which informed a tailored strategy for the venue. Our plan focused on three key pillars:
Retail Transformation - Revolutionizing the retail food landscape with diverse, high-quality offerings
Technology Integration - Implementing Al-powered grab & go kiosks to enhance service speed and reduce labor constraints
Catering Excellence - Elevating event experiences through chef-driven cuisine and stunning presentation
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Phase 1: Immediate
Enhancements
To quickly resolve issues around guest flow and service access, we introduced a flexible, high-end portable food and beverage solution, improving speed of service across high-traffic areas.
Phase 2: Localized Retail
Experience
We reimagined an underutilized space into the Made in DC shop-offering locally sourced products and authentic souvenirs that celebrate D.C. culture while supporting small businesses.
Phase 3: Signature Dining
Experience
Our final transformation unlocked a hidden, unused area on the second floor, dormant for two decades. The result the Downtown Dining District-a vibrant, upscale culinary destination featuring beloved local brands like Ben's Chili Bowl, blending cultural authenticity with commercial success.
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The Phoenix Convention Center offers a diverse array of dining operations across multiple venues we serve in the heart of the city.
In addition to serving banquets, receptions, meeting and booth catering, and exhibit hall concessions, we manage locations that make this convention center truly unique. The totally renovated PHX Kitchens Downtown Food Hall is a state-of-the-art food hall that represents the next generation of a food court we built nearly a decade ago. In 2022, we opened Huss Brewing Co., a local brewery that's open to the public and available for private events (PS.
We also serve our local coffee partner PRESS in our buzzworthy espresso martinis). PCC is also home to our Innovation Kitchen, a demo kitchen and tasting room that's been a great sales tool-and sellable space-to flex our team's exceptional culinary muscle.
Finally, sustainability is a top priority for our team, with results including providing more than 40 tons of compost to feed parks across the city.
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The client whose story is most important is yours, and we hope to write many more chapters of it with you. But our roster of premier client relationships are evidence that our strength comes from our belief that you're so much more than an account. We are proud to say that the list of clients we have included here tells a much deeper story than our tenure and services.
We have built new buildings, renovated old ones, transitioned through personnel and ownership changes, rejoiced in local prosperity, weathered natural disasters, and so much more. From major centers like the ACC and Pennsylvania Convention Center to smaller regional venues like Tampa Convention Centers to boutique event experiences like Overland Park, we're proud of our diverse portfolio of partnerships.
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DONALD E. STEPHENS
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GREATER
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DONALD E. SW'HENS
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MEMORIAL COLISEUM
Fort Wayne, IN
Partners Since: 1999
ANAHEIM
CONVENTION CENTER
Anaheim.CA
Partners Since: 1967
DONALD E. STEPHENS
CONVENTION CENTER
Rosemont, IL
Partners Since: 2013
DESTIN-FORT WALTON
BEACH CONVENTION
CENTER
Fort Walton Beach, FL
Partners Since: 2003
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GREATER RICHMOND
CONVENTION CENTER
Richmond, VA
Partners Since: 2001
GREATER TACOMA
CONVENTION &
TRADE CENTER
Tacoma, WA
Partners Since: 2004
KANSAS CITY CONVENTION
& ENTERTAINMENT CENTER
Kansas City, MO
Partners Since: 2003
NRG CENTER
Houston, TX
Partners Since: 2001
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Pennsylvania
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PJIIUDB£PHIA
OVERL AND PARK
CONVENTION CENTER
Overland Park, KS
Partners Since: 2003
PENNSYLVANIA
CONVENTION CENTER
Philadelphia, PA
Partners Since: 1992
PHOENIX
Pl-\O1::.NIX CONVENTION CENTER
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• ,,, •• Phoenix, AZ
Partners Since: 1971
RENO-SPARKS
I I i' Itrn CONVENTION CENTER
Reno-Sparks Reno, NV
CONVENTION CENTER Partners Since: 2022
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ROGERS CENTRE OTTAWA
Ottawa, ON
Partners Since: 2010
TAMPA CONVENTION
CENTER
Tampa, FL
Partners Since: 1988
SEATTLE CONVENTION
CENTER
Seattle, WA
Partners Since: 1998
WALTER E. WASHINGTON
CONVENTION CENTER
Washington, DC
Partners Since: 2004
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Our on-site team makes the magic happen every day. They have embraced the ACC's culture, are ingrained in the community, and are the faces our guests and clients see every day.
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We're proud of our long-tenured team here, as well as the "new" superstars we've added in recent years. But the advantage they bring goes well beyond years alone. They're all passionate advocates of the venue and our entire community, and they infuse pride in their work each and every day. Well-connected and well-respected throughout the marketplace and the industry, they are true assets to our partnership, honoring your brand and loyal to our collective mission to thrive. r:nnf1Mori'ft�.11 !llnrl Orn.nr10.+..._,..,. ln� ...... ..-""-+r,..,... ,..,1,,Jt.,-,;..-.-.,,-1> C-t1...-• ...+ .__a,0-:....-�--'· I.I'\ ._,,,-L•--� ,l t • "'
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THE ACC TEAM IS NEVER OH AH ISLAND, AHD WE'LL COHTIMUE TO PROVIDE EVEN MORE SUPPORT TO OUR OPERATION AS WE INVEST IH MORE RESOURCES AND MORE LEADERS IM THE INDUSTRY.
ON-SITE LEADERSHIP
The ACC's dedicated Aramark leadership team will continue to be headed by our experienced general manager who will focus on executing daily operations while capitalizing on revenue-generating opportunities as we deliver on-site every day.
CALIFORNIA DISTRICT
District Manager Andrew Atwell has decades of convention center and major event experience. He is a fixture at the ACC, and he will continue to bring leadership and access to broader resources to the team.
WEST REGIO·NAL SUPPORT
Regional Vice President Danielle Lazor is a seasoned convention center leader, bringing decades of industry perspective. Her support team incorporates the dedicated functions that provide continual support to our on-site staff including finance, HR, culinary, and ongoing operations.
CORPO.RATE SUPPORT
We leverage the knowledge and experience of experts across our portfolio as well as enterprise-wide resources at our disposal to ensure success, especially when it comes to renovations and the infusion of broader industry trends.
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Our services are vast, but our people-first approach is at the core of each one. Aramark is dedicated to OUR PEOPLE. At an organizational level, Aramark provides a diverse portfolio of employee wellbeing and empowerment programs. for both hourly and salary employees. We are invested in the growth and development of all employees, and have been recognized on Fortune's list of World's Most Admired Companies.
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We've said that Anaheim is so much more to us than a place we work, and our impact on the community is evidence of that. From the local financial impact through ACC purchasing to programs we support to individual volunteerism, we're passionate about giving back to the area that's given so much to us. Here are just a few of the ways we do that. �·
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Cooking Classes
We love nurturing the next generation of culinary
talent, so our chefs love supporting the Ponderosa
Library local youth cooking classes. We first got
involved in this program last year, which hosts
classes covering basic skills like how to slice
vegetables, along with simple recipes such as pizza
from scratch, pasta, tacos, and more. It's a fun
experience for the kids, while teaching valuable skills that'll last a lifetime. And who knows, maybe we'll
find the next member of our ACC culinary team!
tEJ1i Family Justice Center
Foundation
o r a n g e c o u � ·t·y•�IJ-i'':,�;:i;fy( j ,u":s;t i c e Ce n t e r F o u n· d a tT0'11
The OCFJC Foundation provides empowerment and prevention resources to victims and families whose lives have been impacted by family violence, and Aramark has a long-standing tradition of support for its programs. Assistant General Manager Debbie Juliani has been a passionate advocate for this organization, serving as Secretary and - Among the ways we support the OCFJC include:
- Monthly financial contribution
- Annual Back To school Event -QC Family Justice Center Foundation- Annual
- Annual Community Fair
- Annual Adopt A Family Drive
Our long-term goal is to empower survivors of family violence to lead sustainable and violence-free lives.
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YMC
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The Anaheim Family YMCA is an
important part of our community,
supporting youth and adult members
with a wide variety of programming -
youth swim classes, sports programs,
STEM and education courses, performing
and visual arts, day and resident
camps, adaptive programs for special
needs teens and adults, and more. We
at Aramark know how important this
organization is to the health of our region,
so we proudly support its programs.
We're also incredibly proud of the tireless
work of individual volunteers like Yamid
Duarte-Yurev and Debbie Juliani, who
dedicate their personal time to various
needs, as well as spearheading our
organization's involvement through
partnership with the ACC.
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The Anaheim Famll't' YMCA wholehe;,rteclly suppor:s Aramark Sl'(Jrts arid EntO('rta,inment'1- oontl�ued role at the .Anaheim CD'1vent1[]11 Ce>'lte-r .:irn:I rornmerto tllem tor the;r 01,1t1,tand1ng a:imm,tment to the people and future or Am1"1!!•m.
For dcc:ades, Araniark has been more tMn ;i ho,;p,1.a:ity partner tne't' h<1va been .i deeply in\lC!.lc-d co,nr,11.1nitv collallofator, ,:on'S1sten,1y supportlAg can.1!il!s that matter mm,! to Anaheim ramlhes. TJ'leif me.,n111gf1.1I relat:onsh!pw,th the .Anaheim Vis a shining el<amp!e o! C'llrporate -social re,spor,sil>ililv in ;ia,on.
A ieey r:gure who has helped cultivau:: and !;trer>gltien this partner"Sll:p •!l D�l'.lble Jutlanl, whose lenure \Viti'! the Anaheim C1Jnvention Cenl<!r �pa,n-s over Z5 vears.
Dehbte has been a t, re less ad•.rocate for clvi::: and nor>p .-ofit eng.:1i;emer>t, playiog plv-ota I ,ores In lon.g:r;rand Ing c-arnmunity traditklns such as. tlhe Mayo,r's. Pr.iyl! r Brf'al<.I a,t and the Good F r,o.;i� are.it f;ist, both of °"'hlch have brought tht! city Lo9cthl! r ac,o�s 9"11ef,;1t,or.s. H(!r l�;.den;.h 1;, and passion for giving bad: have dil"Ntlv il'rlnacted tl'le A11at11:"im Y as well, Mlping deepen conne-ctHJns and oper. rtew avcn ue� ror Sl: pport tn8t .:011t111 ue to beneti, i,1,1r youth a na fami I: es.
Debbie's l!fforts. in stren9therrin9 co-,nmunitv l•ave 1>�11 (lcepened with tho service of Ammar1'."s Sales. .i'ld M;)rket•l'II) SolutiOll'!l M<lilo!lllt Y•mld Quarte• 'ru�ev. Vamid se!'les as., valued rr.crribcr i,r our BMl'd or Dire-ctors i!nd has demonstrated the iiroactive a!titude of Aram.irk by.issumir>g a vital role ;11; the 2D2S-2026 Anaheim family 'IM� A'lnual Campaigrr Cl-iiir, Ttii� Ca!Yl()ilign 11010', ;ilthough 1.mherallled. helps raise crucial funds. ror p,ogrnn,s: that �rve t houe,;inas; of youth, in need. Aramark•s desire to su�port fund mi'S•n<J l11i 11ati.,e,s croesn't stop rhflre-. They ha�e been cons1sterrt sponsors or ou• three sali;r>ature special even�s (Ann1,1;il Gala, GalfToomament, and P1.rt�ing Classic). Addition.:,llv, P.,ama,,:s logi:.tiCi!I 1,1,1ppo" We Gtw-e Thanks Thanbg1v1ng meal drivc p11rli1:1.1l.:ir1v in stori,19 ana staging foon for l�rge-!ICale d 1st nbut ,on -has allowed us to 'St'rvt- tho1.1ss,1ds of me<llS e;,,,:;h year to locar ram,l1es facing food inseci,rity and hat ()rcicrvcd a 3'5-yesr Ofangf' Co1,mty tr.;idltion.
Aramark's presence at llh1t Arillhl!'in'I CoriverHoori Q:ontef is more than operational• they umJersrr1nd Arraheim ;,rrd wh.:JI it tal<.c$ (I) repl't'rent w(h a d1ve-r.-.e and v 1bra rit sec tor of SGutl'le rn Califorr>i.a,
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The, r a ngolng s1.1pport ersu res: no, orily ei,:cellcr>t wrvice r�r gu 1!$l!., b1.1l 1a sti:'lg impa.;t .ii::ro5'!i Anaheim through their pll•lanth•opy and commun•ly ,11vestmt-nt, Pl!;x!St- rc;1,ct1 out ro me for any runtie1 dialogue oo Arama,t a-s tlhe Vii honored to o{f er 01,f strong si,1 ppor; for tl'I em In th is c nt ica• 11:FP process.
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We are proud to partner with the Orange Home Grown
Foundation by donating our compost to support their
mission of reconnecting people to a healthy and sustainable food system. We compost approximately 65,000 pounds
of wet waste annually from pre-consumed kitchen scraps
consisting of fruits, vegetables and coffee grounds we
gather from food preparation. This waste is processed
through two on-site dehydrators, resulting in 250 pounds of compost in 2023, helping us contribute to a more
sustainable future. Orange Home Grown Foundation has
been fostering environmental health and education since its inception in 2009. Through initiatives like their farmers market, educational farm, seed lending library, and youth food literacy program, they are cultivating a community where people can reconnect with the earth, gain access
to local, nutrient-dense food, and understand the value of sustainable food systems. We are thrilled to be part of their journey and look forward to continuing this impactful partnership.
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Ocean Defenders Alliance Annual Beach Clean up Day
OC Food Bank Box-Packing Event
California School System Annual DECA Event Judge
We Give Thanks Thanksgiving Turkey Prep
Beyond Blindness Children's Donation Drive
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We know building the right management team is about more than filling roles; it's about building a team that enhances every facet of the guest experience. That's why we thoughtfully align each leader in each role, and it's why we have always involved key members of the ACC leadership team in overall people planning - and this will continue as we enter this next chapter of our partnership.
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At Aramark, we understand that every successful event is powered by more than great food-it's built on partnership, precision, and a shared vision for excellence. From strategic planning to on-site execution, our corporate support team ensures that every element of your program aligns seamlessly with your objectives.
Leveraging deep operational expertise, dedicated
regional and on-site teams, and cross-functional
collaboration with Aramark's national network, we
deliver responsive service, streamlined execution,
and consistent quality. Whether supporting high
profile conventions, VIP experiences, or complex
venue activations, our team is designed to
anticipate needs, solve challenges, and elevate the
guest experience.
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In addition to the on-site team, our regional and district leaders bring decades of industry experience and valuable portfolio wide perspective to your business. This enables us to bring Aramark's global insight to the alignment to continuously evolve the experience while the local team remains focused on everyday operational excellence.
L __ D'.ER:SHIP BIOS
A··t.·T·SON BIRDWELL
PRESIDENT e- CEO, S PORTS + E NTERTA ENT
Oversees a portfolio of more than 25 convention and conference centers in both the U.S. and Canada Highly involved in organizations to further the industry's most critical issues such as sustainability, talent development, and innovation
More than 20 years of progressive leadership roles at Aramark, driving results for some of the company's largest clients
Extensive background in event operations and high end catering management, including high profile events in convention centers, cultural attractions, and sports venues Named to Sports Business Journal's 2021 "Game Changers: Women in Sports Business," which recognizes the most influential leaders in the industry
DANIELLE LAZOR
SI T, ST REGION
Vice President for the West Region and Retail Operations for Aramark Sports + Entertainment division.
Oversees a portfolio of premier stadiums, arenas, convention centers, performance venues, and cultural attractions throughout the California, Southwest, Pacific Northwest, Nevada, and Colorado Previous roles including leadership of Aramark's award-winning Design + Development team, integral new pro sports partnership growth, and major client transitions Named to Sports Business Journal's 2023 "Game Changers: Women in Sports Business"
ANDREW ATWELL
ISTRICT MANAGER
Diverse leadership background with culinary and operational experience in Australia, Switzerland, and the United States
ProChef Level Ill certified from the Culinary Institute of America Over 20 years of experience in event operations and runs a diverse portfolio of regional venues Scan or click to
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CUMMAR STEDEN
RECilOMAL EXECUTIVE CHEF, WEST
Experienced leader overseeing Aramark convention centers, cultural destinations, performance venues, and sports venues throughout the West Region
More than two decades of experience including Michelin Star and Gault Millau-awarded restaurants, high end hotel environments, and high-profile destinations
Trained and worked in programs throughout France, Germany, Australia, and major U.S. markets Achieved ProfChef Level Ill certification from the Culinary Institute of America SCOTT l<RIEBEL
FINANCE D 0RECTOR, WEST RECiBOM
More than 20 years of financial management experience
Extensive experience in multi-venue properties
Provides support to on-site operators and acts as liaison between regional leaders and headquarters Pedigree of progressive leadership roles within the financial industry l(ATE MARTINEZ
HUMAN RESOURCES DIRECTOR
More than 14 years of human resources and field operations experience and is thrilled to have recently joined the Aramark team managing efforts in retail merchandise and food and beverage operations.
Partners directly with Vice Presidents, local managers, and HR partners in the field and all operational leaders to provide strategy that supports success to overall operation.
Plays an integral part in the build, development and success of our teams across the region through structure, development and performance management.
Passionate about talent development and building a robust pipeline of qualified leaders at all levels. �J1•·J
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ALICIA WOZNICl<I
VICE PRESIDENT, DESIGN + DEVELOPMENT
Provides strategic oversight to Aramark Sports+ Entertainment's innovation and marketing platform, focusing on innovation, revenue generation, adult beverage programming, and business and concept development Leads key innovation projects, developing new food and beverage concepts, and supporting major renovation projects
Extensive renovation projects in sports facilities, cultural attractions and convention centers Curates relationships with external brands, design firms, sponsors, and marketing partners - Named to Sports Business Journal's 2024 HGame Changers: Women in Sports Business"
SCOTT MCDADE
VICE P RESIDE11"4T1 DATA > SCIENCE
Leads the development of strategies by leveraging data analytics and consumer insights aimed at optimizing the consumer experience
Directly leads analytics team, covering all aspects of data from data engineers to data scientists, including both HQ based data analysts and account based data analysts Expert in developing and leveraging sophisticated data platforms to drive analytics initiatives and consumer growth strategies, including key roles with the Philadelphia Phillies and Comcast Corporation
RICH GRAB
DIRECTOR OF CULINARY INNOVATION
Over 15 years of culinary experience, including training in top restaurants In the Bay Area ProChef Level Ill certified by Culinary Institute of America Partners with Design + Development team to create concepts for acquisition and retention Specialist in sustainable, vegan, and vegetarian menu development Drives creative partnerships with culinary talent across the country and in local markets N'
BENEDETTI
VICE PRESIDENT, TECHNOLOGY
Background in industrial engineering to a series of highly complex technology development and implementation initiatives across a variety of industries and operational functions In-depth understanding of front and back of house technology solutions and integration strategies that move the needle of efficiency and innovation simultaneously Instrumental in continuous evaluation of existing and new tech partners and solutions, including the ever evolving needs of our point-of-sale system
WILLIAM J. MANION
HIE FIMAIMCIAl OFFICER
Oversees all high-level financial strategy for portfolio across the country Over 20 years of dynamic financial experience, including capital investment strategy Highly skilled in analyzing revenue needs and opportunities to develop mutually beneficial financial structures Extensive experience at the site level, offering first-hand guidance to the local team More than 30-year tenure with Aramark in various financial roles
JERRY O'CONNOR
CHIEF GROWTH OFFICER
Oversees new sales development and retention efforts, including experiential concepting and purposeful community partnerships
Responsible for implementing major capital project initiatives and diverse/local business partnerships notably at Walter E. Washington and Tampa Convention Center Senior growth leader responsible for significant growth in convention centers, including key contract renewals with Phoenix, Tampa, and Pennsylvania Convention Centers, as well as new clients like Reno Sparks Convention Center
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Experiences aren't made or broken simply on the number of staff at an event. It's about having the right strategies, the right positions, and the right energy. It's a cadence and rhythm we've developed serving virtually every kind of event (and every kind of surprise!) over our years of service at the ACC.
We also focus on how our staff interacts with our guests, creating memorable encounters regardless of the event or the audience. We consider more than people in positions-we carefully contemplate how each person impacts their area of the event in both front and back of the house, and how they align with event design, service and menus we present. This approach helps ensures our people are more than just a mass of workers-they're ambassadors of the experience who bring the ACC brand to life.
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EVOLVIMCi
EXCELLENCE
For decades, the ACC has been
renowned for its exceptional
cuisine and authentic style. That's
because we've always sought
to create a distinct identity that
celebrates local flavors, fresh
ingredients, and modern trends. By
staying true to our principles and
emulating culture, we'll continue
to create an F&B experience that
WOWs every guest of every event.
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With shows and events that host so many different demographics, we routinely customize concepts for each audience's distinct preferences. Leveraging our insight from events here at the ACC, as well as nationwide trends from Aramark Data > Science, we're able to tailor offerings for maximum participation and satisfaction. What's more, we've proposed improvements like easy-to-flex digital elements in concession stands, versatile portables, and new mobile concepts that will easily allow us to bring the right offerings to the right groups throughout the venue.
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We have a number of proven concepts that perform,
and we're adding even more to the roster!
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CURRY CHICKEN KATSU 750CAL
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MUSHROOM MISO 550 CAL
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Local Greens I Saffron Rice I Brown Indian Rice
Braised Lentils
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Pulled Brisket I Vegan Stewed Beans
Harissa I Roasted Garlic Hummus I Baba Ghanoush
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Pickled Red Onion I
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Cherry Peppers I Roasted Garlic Cloves I
Arugula I Basil I Banana Peppers
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Spicy Sa l mon Poke Bowl 16
Sushi rice, spicy mayo salmon, avocado, cucumber,
edamame, seaweed salad, furikake
Lemongrass Chicken Rice Pl ate 14
Grilled lemongrass chicken, garlic rice, pickled
carrots & daikon, chili-lime sauce
Tha i Basi l Fried Rice 13
Wok-fried rice with Thai basil, egg, chili, onion, bell peppers
Add shrimp or tofu 3
To fu Ter i yaki Bowl (Vegan) 13
Grilled tofu, brown rice, teriyaki glaze, steamed
broccoli, sesame seeds, scallions
Un agi Don 17
Grilled eel, sushi rice, tamago (Japanese egg),
pickled ginger, nori, eel sauce
small plates e sides
Crispy Gyoza (5) 8
Edamame with Sea Salt or Spicy Garlic 6
Ba o Buns (2) 9
Pork Belly I Hoisin Chicken I Mushroom
Kimchi Fries 9
Crispy fries topped with kimchi, sriracha aioli,
scallions
bevera9es
Tha i Iced Tea 5
Yuzu Lemon ad e 4.5
Matcha Iced Latt e 5.5
Jasmin e or Oo l ong Tea
(Hot/Iced) 3
Cr aft So das (Lychee,
Ca la mansi, Mango)
rl.. •-....- •----ii""!•-- -r"!-■ •-.._I --- .._,.l...llif'!"-A bl le -I'!! ,-.-. .... -�.._ ..... r We're proud of the exceptional reputation we've garnered in our catered event business, which begins with our passion for authentic, creative cuisine. While we're accustomed to customizing menus for event client, it begins with a stellar core catering menu. Thoughtful design is led by Executive Chef Bernard Foster, but it is truly a collaborative effort that combines Aramark's world-class culinary team, our local team, experts, and insight, and of course, you! This is our latest iteration, which we look forward to rolling out at the ACC soon!
Welcome to the Heart
of Southent Califontia
On the following pages, you will find a collection of savory menus created by our top chefs to reflect Southern California's unique culinary culture. Our menu is inspired by our mild Mediterranean climate, our health-conscious lifestyle and the many cultural influences of this unique region. Our dishes blend freshly prepared local ingredients with a strong attention to presentation.
TO PLACE YOUR ORDER
Call: 714-765-8800
Email: acc-catering@)aramark.com
QUESTIONS & ORDERS 714-765'�8800
\
(0425)
CONTENTS
MENU
ABOUT US TAKE A BREAK
Experience the Peak of Flavor ......... S Small Bites ..................................... 13 Ingredients for Success .................... 6 Snacks ............................................ 14 Our Farm-to-Fork Mission .............. 9
Our Menu Caters to You ............... 10
Local & Fair .................................... 12
Recycle & Reuse ............................ 18
Services & Guidelines .................... 28
THE BAR
Beer, Wine & Liquor ...................... 26
We are Sensitive to Your needs
@@@
GLUTEN·FREE VEGETARIAN VEGAN
GOOD MORNING
Continental Breakfasts .................. 16
Breakfast Buffets ............................ 17
MEALS ANYTIME
Personal Box Lunches .................... 19
Plated Meals .................................. 20
Buffets ............................................ 21
RECEPTION
Hors D'Oeuvres ............................. 23
Presentation & Carving Stations .. 24
Taste of Socal ................................. 25
r, ,r.,. 1-1,:or:: Tn Dr=TIIDM TO THI'= TABLE OF CONTENTS. (0425)
Experience the
Peak of Flavoi-
We support the communities and regions in which we work and live by sourc ing locally from farmers, ranchers and fisheries who employ sustainable practices. We are loyal to our environment in crafting each menu, stressing the importance of seasonality and the use of locally grown and organic ingre dients whenever possible. Each menu is created with three primary factors in mind. First, your vision as our client, second, the particular season of the event, focusing on what products are reaching their peak of flavor and third, how best to integrate the two. We created this menu based on our. customer's requests and feedback; keeping the items simple and economical, while stay ing sustainable, local, socially· responsible and creative.
You will notice our trademarked World Healthy® menu offerings. We have de veloped these items by building relationships with small, local family farmers committed to sustainable agriculture, responsible production, propagation and promotion of fruits, vegetables, cheeses, meats and wines with excep tional flavor. The World Healthy® also designates certified third party assur ances of items such as organic, Humanely Raised and Handled, Fair Trade, Rainforest Alliance TM Certified et al.
QUESTIONS & ORDERS 714-765-8800
"--··---··-· �-" DMn,oa♦�n, lnfnr..., ..... ,.,,, ,-,f M.om"r" <.:n, ,rti::..,. �nt .. r1,unmi>nt 8f'!nliCf'!S.. LLC -not to be disclosed without pnor written consent Ingredients for Success
ARAMARK at the Anaheim Convention Center is pleased to service your event and we look forward to coordinating an incredible experience for you and your guests during your visit to Anaheim. During your journey of event planning and execution, our staff will be here for you from start to finish with the finest of talent and the meticulous detailing of your expectations.
Our executive management staff provides over 100 years of accumulat- ed food and beverage experience. Our chefs and culinary experts are "Pro Chef" certified by the Culinary Institute of America bringing you the latest innovative trends while offering the unique flavors that only Southern Cali fornia has to offer. Our seasoned sales staff provides attentive assistance and creative, expert advice while taking into account all specific needs and re quirements. Our event staff will provide excellent personal service, offering timeliness and attention to detail for all of your expectations.
We are here to become your partner and to offer endless possibilities.
QUESTIONS I ORDERS 714-765•8800 (0425)
(042S)
Our Fann-to-fork
mission
The map below locates our ranchers, farmers and
dairies that outline the boundaries of our primary
purchasing area. This details our· partnerships and
the close proximity of some of our most valued re
lationships. Our primary purchasing is held to within
120 miles of the Convention Center offering the
freshest of what Southern California has to offer .
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t � Anaheim ® ,/l� 0 Convention ,I:;),� ., I �� Center WY "f' �� QUESTIONS & ORDERS 714-765-8800
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Ourfflenu
Caters to You
MEET OUR EXECUTIVE CHEF
Chef Bernard Foster brings over two
decades of culinary leadership to the
Anaheim Convention Center, overseeing the
largest premier convention facility on the
West Coast. His career spans five
states, where he has led award-winning
culinary operations, opened new hotels inter
nationally, and managed multi-million-
dollar food and beverage programs.
Throughout his career, he has earned numer
ous accolades, including Open Table's "Best
New Restaurant," and St. Louis' "Iron Fork Champion." His achievements also include leading a Gold Medal-winning team at the Hawaiian Culinary Expo, as sisting Iron Chef Morimoto during a Food Network competition, and cooking for four Presidents of the United States.
Committed to sustainability, local sourcing, and culinary innovation, he believes that building menus around seasonal, responsibly sourced ingredients strength ens communities and elevates the guest experience. His approach focuses on reducing environmental impact while celebrating the vibrant bounty of South ern California. By honoring culinary traditions while driving creative new ideas, he creates food experiences that are thoughtful, dynamic, and memorable.
At the heart of his leadership philosophy is the belief that strong teams build extraordinary experiences. By surrounding himself with talented individuals who bring their unique abilities to the kitchen, he fosters collaboration and growth. As a passionate mentor, he takes pride in inspiring colleagues to ad vance in their careers-many of whom have gone on to become Executive Chefs themselves. For him, enriching lives through food and mentorship is the most rewarding aspect of the culinary profession.
QUESTIONS I ORDERS 714-765-8800 (0425)
,,.
.(pcal&fctiT
We pride ourselves on supporting local businesses in Southern California. We currently partner with over 10 local breweries as well have a partnership with over 20 local food trucks, artisan chefs, and local farms. We are excited about our new partnership with Bodhi Leaf Coffee Traders, located in Orange, Cali fornia and provide high end specialty coffee directly from farms to your cup.
Bodhi Leaf Coffee Traders is a small company out of beautiful Southern California. What they lack in size, they make up for in service and a deep commitment to only serving the best quality product. Bodhi's mission is to provide the public with exceptional coffees. They proudly work directly with farmers around the world and purchase their crop at a fair price point, be tween 17% to 200% higher than market cost. The company's dedication to quality service is fueled by its commitment to its customers, belief in the importance of sustainability and ongoing industry research.
We have disposed of the use of most PC (portion control) items and bring you natural sugar and chemical free sweeteners as well as local dairy cream ers in bulk service for your beverage experience.
QUESTIONS & ORDERS 714•765-8800 (D425) 10425)
SMALL BITES
GORGEOUS GOODIES
$25 per gue,t
Gourmet cake pops
French macarons
Chocolate truffles
Lemon bars
Assorted cookies
Coffee & tea
VEGGIES & DIPS
$25 per guest
Green top carrots1 jicama, watermelon radish,
bell peppers, eelery
Roasted red pepper hummus
Cucumber & dill raita
Terra exotic vegetable chips
Anaheim water, coffee, tea
ADD Pure green apple ginger lemon pressed juice
(0.00 eaeh)
HARVEST TIME
$25 per guest
Farmer's market apples
Soft pretzels with stone ground ale mustard & dijon
honey mustard
Mt. Townsend brie baked with crumbled andouille
sausage, apricot preserves
Artisan OC baking breads
Coffee, tea, & apple cider
Taite a break!
Breaks increase productivity and
BYO TRAIL MIX
$25 per guest
Almonds, peanuts, walnuts, and pecans
White & dark chocolate chips, mini M&M's
Dried cranberries, golden raisins, banana chips, & mini pretzels
Anaheim water & Gatorade
ENERGY
$25 pergufft
Bananas
Hard-boiled eggs with za'tar spice
Assorted Kind and Clif bars
Dark chocolate covered acai berries
Salted cashews, walnuts, & almonds
Anaheim water, assorted energy drinks, pomegranate juice
CHOCOLATE DELIGHT
$25 per gu•st
Miniature chocolate cupcakes with dark
chocolate ganache
Double fudge chocolate chunk cookies
Assorted chocolate bars
Freshly brewed coffee, decaf coffee and assorted
teas hot chocolate with freshly whipped cream
and marshmallows
creativity. Working for long stretches without
breab leads to stress and exhaustion. Taking
breaks refreshes the mind, r�lenishes your
mental resources, and helps you become more creative.
QUESTIONS & ORDERS 714-76S-8800
P"'_..._..,.._ ... _, __ �..._ .. 1 r, __ ... _ ... _.JI r __ .,.., . ... 1,........,_;,1.,...,,...,1.-.:b .... .M .ui+kn,d n.r•l"lt uu1"1tton t:'l"\n-e:0-nt 13 14
SNACKS
INDIVIDUAL
All individual items require a minimum order of one dozen per item, unless otherwise noted.
ASSORTED FULL SIZE CANDY BARS
$58 per doz
SALTED CARAMEL COOKIE
$60 per doz
JUSTIN'S PEANUT BUTTER CUPS
$84 per doz 2-pack
CHEWY MARSHMALLOW BAR
$75 per doz
with brown butter and sea salt
PERUVIAN CHOCOLATE BROWNIE
$80 per doz
ICE CREAM BARS
$75 per doz
Assorted ice cream bars and popsicles
MINI PRETZELS
$54 per dot
PEANUTS
$54 per doz
ALMONDS
$54 per doz
CASHEWS
$75 per doz
GOURMET "POP'S" POPCORN
$75 per doz
Barely naked, old fashioned caramel, original kettle, savory cheddar, fiery cheddar, pops mix (cheddar and caramel), zebra
KETTLE CHIPS
$54 per doz
Original, salt & vinegar, salt & pepper, jalapeiio
TRAIL MIX
Sn per doz
BEEF JERKY
$80 per doz
MOZZARELLA OR CHEDDAR
CHEESE STICKS
$55perdoz
KASHI, CLIF, KIND AND THINK THIN BARS
$7Sperdoz
PEELED DRIED FRUIT SNACKS
$85perdoz
DANG TOASTED COCONUT CHIPS
$80 per doz
INDIVIDUAL VEGGIE CUPS
$100 per doz
5 01. watermelon radish, colored carrots,
multl-colored cauliflower, celery, snap peas,
red bell pepper and ranch dressing
MARKET FRESH WHOLE FRUIT
$4S perdoz
Apples, benanas, oranges
INDMDUALCHIOBANI GREEKYOGUR'l'S
$65 per doz
Flavored and plain
HARD BOILED CAGE FREE EGGS
$30 per doz
FRESH FRUIT CUPS
$90perdoz
5 oz. cantaloupe, watermelon, pineapple, grapes
GREEK YOG URT PARFAITS
$95 per doz
5 02. fruit, granola (berry, kiwi, or pineapple)
COCONUT CHIA PARFAITS
$95 per doz I 5 oz
All ilidiwdua/ ittmi rtljUi� o minimum order of onr deun per ittn\ unlrn othtl"l'lill Mttd. AJ/ mr,u, prictr orr 1u�nt tr:i thengr.
QUESTIONS & ORDERS 714-765-8800 c0•2si (0425)
SNACKS
CHEFMADE FLASH FRIED
KETTLE CHIPS
$6.50 per person
French onion dip
HOUSE-MADE
TORTILLA CHIPS
$6.50 per person
with red fire roc1sted and tometillo salsas
CALIFORNIA MIXED NUTS
$8 per person
SHARED
Minimum 12 servings
PITA CHIPS & HOUSE-MADE
HUMMUS
$8 per person
Roasted red pepper
LOCAL SEASONAL FRESH FRUIT
PLATTER
$9.S0 PER PERSON
Cantaloupe, watermelon, pineapple,
seasonal berries
��
CALIFORNIA
GUACAMOLE
$11 per person
MADE TO ORDER
$12.50 per penon
(Attendant required $200 per
four hour shift)
QUESTIONS & OROERS 714-765-8800
..-_ •-•.1 Lill!!!nl!!!. ... ,... n�"T"l lai.J. "'l"n. 'TL.IC T'ADI C:. ns: t'"nW.Tl=!WTC 1S
16 CONTINENTAL
BREAKFASTS
SIGNATURE
CONTINENTAL
GLUTEN FRIENDLY
CONTINENTAL (1
Classic continental with local artisan
bakeries and seasonal fruit
$38 per 9uest
Chef's daily updated selection of local and seascnally
inspired berries and fruit with greek yogurt
Gluten free bakeries and specialties $33 per guest
Chefs daily selection of local & seasonally inspired
fresh fruit
Steel cut oatmeal with toasted nuts, dried fruits,
and brown sugar
Local artisan bakeries & specialties
Coffee, tea, selection of chilled fruit juices
Selection of chilled fruit juices
Coffee ctnd Tazo tea selection
\ I /
: 0 �PG RADE YOUR CONTINENTAL BREAKFAST
I I \
THE FARM
$17 per guest
Cage-free scrambled eggs with
Tillamook cheddar and chives,
naturally smoked bacon and chicken
sausage links, herb roasted potatoes
with caramelized onions
ACC CLASSIC
SUNRISE CIABATTA
$14 Each
Cage-free egg patty, sharp cheddar,
naturally smoked bacon, tomato jam,
on a toasted ciabatta roll
SOCAL CHICKEN BISCUIT
$14 Each
Buttermilk biscuit, chicken sausage
patty, Tmamook cheddar, egg patty,
and green chili aioli
VEGAN GARDEN MELT@
$14 Each
Just Egg® egg patty, roasted sea�
sonal vegetables, vegan cheese, baby
spinach, and smoky tomato relish on a
toasted English muffin
SUSTAINABLE
$17 per guest
Cage-free scrambled eggs, rosemary
pork sausage links and turkey bacon,
local harvest roasted red potatoes
OATMEAL & GRANOLA
$12 per guest
Customize with dried fruit, farm fresh
seasonal fruit, roasted walnuts, brown
sugar, local honey, organic milk, and
greek yogurt
Elevate your breakfast
with a personal chef!
\ I
:: EGG STATION -:. ,,. ... 1 $20 Per guest \
Cage•free eggs end omelets with seasonal
inspired ingredients to include: bell peppers1
spinach, grilled zucchini, tomatoes, bacon, ham,
mushrooms and spicy heirloom tomato salsa
Re1J11iu1 one cfi,f prr SO gwsts, ot $300 each plVJ ro.w (SO 9Llf1t mininu1rn/2SOgciestrnllltimumJ
QUESTIONS & ORDERS 714-765-8800
EGGS N' TOAST
$19 per guest
Goat cheese, spiMch and
cage.free egg scramble, french
toast with raspberries &
maple syrup, and
chicken apple sausage
(0425)
�-- _ _. ,;. ___ ..... __ , ... ... ........... , "·"'"'··-L c� .. n .. .&.-CA'll.brt!Uft..-naf'lt..Caru1rue- {0425)
BREAKFAST
BUFFETS
THE ALL AMERICAN BUFFET
$52 per guest
Chers dailv selection of local and seasonally inspired fresh fruit. bakeries and specialties no two days alike
Fresh scrambled cage-free eggs and natural bacon
Herb roasted new potatoes with peppers and onions
Selection of chilled fruit juices
Coffee and talc tea selection
0 UPGRADE YOUR ALL AMERICAN
SALMON LOX PLATTER
$12 per guest
Elevate your breakfast
with a personal chef!
(2 Oz. Per guest) petite bagels, sliced
tomatoes., minced red onion, minced
egg, capers, and cream cheese
EGG STATION
$12 Per guest
ACC BREAKFAST TACOS
Organic eggs and omelets prepared
to order with a selection of seasonally
inspired ingredients $16 per guest
(Based on 2 tacos per penon) R.!quim OM c1iqp11r 50 9unts, at $300 ,ad, plu• �II' {S0911nt minimum/150 '"c,,n'1r1um) Flour tortillas, cage free scrambled eggs, pinto beans, tater tots roasted tomato
& green chili salsa, guacamole, cilantro,
�U\ 'fCl"
cotija cheese
THE ANAHEIM
FARMER'S MARKET BUFFET
$60 per guest
Chefs daily selection of local and seasonally inspired fresh fruit, bakeries and specialties no two days alike
Cinnamon swirl french toast with warm maple syrup,
seasonal beny compote
Ace breakfast scramble, goat cheese, chives, mushrooms
Signature chicken apple sausage
Chive and onion hash browns
Selection of chilled f'Tuit juices
Coffee and tazo tea selection
QUESTIONS & ORDERS 714•765·8800
I-- '"'" ti\ h.o t:lia.l""tn.:.!,-irl w1thn111..11r1nr wnl1 Pl\ c.onst=mt Happy
chickens
make
tasty
eggs!
All of our eggs are
Abbotsford Farms
Cage-Free Eggs and
are American
Humane Certified.
Abbotsford Farms
hens are kept in an
environment free
of any type of cage
system. This environ
ment provides the
hens with the room
to engage in their
natural behavior_
17 18
)lecyc(e 0' )leuse
Our Anaheim Water is bottled in 100% rPET, post-consumer recycled plastic bottles and has 65% smaller carbon footprint that traditional plastic bottles. The water is generated locally within our Anaheim Community and has high quality and taste for you and your guests.
Our 5-gallon Arrowhead® water comes from our local natural springs located just 80 miles from the Anaheim Convention Center. It is 100% natural spring water from the California San Bernardino mountains. Their Eco Sense® bottles are cleaned, re-filled, and re-used over 20 times before recycled into a va riety of products, including children's playground equipment and sneakers. They are the first beverage manufacturer to build plants in America with LEED certification. They carefully preserve the land surrounding their springs and have sup ported the protection of more than 426,000 acres of natural lands and freshwater resources.
QUESTIONS 8: OROERS 714-765-8800 (04lS! (0425)
PERSONAL
BOX LUNCHES
Choose up to three differer>t s>ndwic�/wrap options �r order Oeach lunch box Includes a gr,nola bar, sea10nal whole fruit, potato salad, and bottled water. Five box minimum par order.
ASIAN CHICKEN
BAHN Ml
$40 per guest
+
TURKEY SANDWICH
$40 per guest
Cider•brined turkey, Swiss cheese,
cranberry cream cheese spread, bibb
lettuce, multi grain ciabatta
BEEF, BACON, & BLUE
WRAP
Lemongrass chicken, shredded cabbage,
pickled carrots & cucumber, cifantro1
sriracha mayo, cilantro. baguette
$40 per guest
Roast beef, crispy bacon, blue
cheese crumbles, baby rocket,
diced tomatoes, boursin spread,
french baguette
ITALIAN STACKER
$40 per guest
Prosciutto, soppressabt, capicola1
shredded romaine, red onion, giardiniera
aioli, rustic olive ciabatta
GARAM MASALA
PORTOBELLO
MUSHROOM WRAP
$40 per guest
Whole portobello mushroom,
garam masala hummus, caramelized
onions, crispy cucumber, field
greens in a flour tortilla
0 ALL BOX LUNCHES INCLUDE:
Cookie
Seasonal Whole Fruit
Potato Salad
�
@q(uten-.free bread available
Witch tl'l'l'lb ulllkr 30 gLNSts in suly«t CO o $200 lobor (ff.
Mpri"1ar�wbjtct1t11t'7¥lffl'icedio!Jtood7JSSlocdWUmr.
QUESTIONS & ORDERS 714-765-8800
Jump
start
your
energy!
Staying hydrated
helps maintain energy
throughout the day,
preventing fatigue and
sluggishness.
19 .-, ,,.., ucnc -rn Dt::'Tl IDW Tn TME TABLE OF COMTENTS. 20 PLATED MEALS
I/
•
Plated Meals include your choice of a .. 1,-1, an entrff, and• dessert 0freshly baked artisan rolls, coffee, decaf, and• selection oftazo teas ca CHOOSE YOUR SALAD � ��-��
SPRING MIX
Mesclun mix, green asparagus,
English peas, cherry tomatoes,
wawmelon radish, toasted pistach"'5,
feta cheese, green goddess dressing
ARUGULA &
WATERMELON SALAD
Feta, torn mint, almonds, lemon &
mint vinaigrette
CHOPPED WEDGE
Iceberg lettuce, crumbled blue
cheese, applewoocl bacon,
heidoom cherry tomato, chives,
creamy blue cheese dressing
HEIRLOOM TOMATOES
Spring mix, fresh mozzarella,
smoked sea salt, basil, olive oil &
balsamic vinegar
ROMAINE&
LOLA ROSA SALAD
Castelvetrano olives, parmes&n
romano, garlic croutons, Italian
bella toscana dressing
� • CHOOSE YOUR ENTEE � �
ROASTED FREE RANGE
CHICKEN
$45/64 per guest
Smoked cherry & bourbon seuce,
honey-roasted heirloom carrots with
thyme, and parmesan herb
mashed potatoes
SEARED HALIBUT
$47169 �r guest
Apple-tarragon butter sauce, grilled
asparagus with lemon zest, saffron &
cardamom infused basmati rice with
poached raisins & fresh herbs
GRASS-FED
BEEF SHORT RIB
$47/69 per guest
Caramelized onion & rich porter sauce,
garlic swiss chard, seared polenta &
mascarpone cake
PAN-ROASTED
SUSTAINABLE SALMON
$46/66 pet guest
Lemon dill ve1oute, roasted
broccolini with toasted almonds, cherry
tomato and parmesan risotto
' ,
ROSEMARY PORKLOIN
$44/64 pet guest
Strawberry balsamic reduction,
glazed baby beets with orange zest.
sweet potato puree with brown butter
drizzle
PAN SEARED
SIRLOIN STEAK
$48ll3 per guest
Cognac & peppercorn sauce, roasted
brussels sprouts with crispy pancetta,
and truffle yulcon potato gratin
:: PESTO ZUCHINNI PASTA� -:_ . .
�, $42/62perguest ,' .... \ 1 1 .,·
Orecchiette, oven roasted heirloom tomatoes, fried basil, shaved parmesan . _ �-• , '·
/I' .
10cHOOSEYOUR DESSERT � �-· ~· ��
FLOUR LESS
CHOCOLATE RASPBERRY
CHEESECAKE
Raspberry coulis, fresh raspberries,
and whipped cream
LEMON TART
Macerat�d blueberries, whipped cream
CREAMY VEGAN
CHOCOLATE MOUSSE@
Raspberry sauce, tajin dusted raspberries
QUESTIONS & ORDERS 714•765-8800
SCOOPED MIXED
BERRY BREAD
PUDDING
Vanilla bean creme anglaise
(042S) (042SJ
BUFFETS �
,,.:,:-1Ulaft.
Buffets include iced tea and water station, add soft drinks for $5 each, bottled water for $5 or coffee for $6.25 per person. Buffet menus are designed for 25 or more people with service for up to two hours.
�IOttr
liiie
COMFORT
$541$70 �• guest
Farmer's market tomato soup
Field greens wrth heirloom cheny tomatoes, cucumbers,
carrot spirals, and buttermilk ranch dressing
Braised short rib1 with a thyme-c.bemet sauce maple
Butter ro .. ted free range chicken breast with baby carrots Heirloom potatoes with roasted garlic and leeks
Roasted garlic and broccoli mac
Rustic rolls with butter
German cake with dark chocolate sauce and raspberries
GETIN SHAPE
$541$70 �r guest
Watercress and leek soup
Baby rocket, frlsee, edamame, grapefruit, feta, with
lemon dijon dressing
long grain rice, peppers, rock shrimp and avocado salad Herb rubbed breast of chicken with asparagus and
blackbeny jus
Poached salmon with an orange shallot veloute
Roasted fingerling potatoes with lemon & thyme
Basil and goat cheese roasted mediterranean vegetables
Seasonal fruit tertlets
SEASONAL DELI
$54/$70 per guest
White bean harissa soup with drop biscuits
Germ.an styJe potato safad with picktes, onions and egg Three cheese tortellini, cherry tomatoes1 peppers, red
onion, parsley and toscano dressing
Smoked turkey, alpine cheese, field greens, honey
mustard on a sweet soft roll
Roast beef, sharp cheddar, spinach, spicy aioli on a dutch crunch roll
Portobello mushroom, carrot and cabbage slaw,
cucumber wasabi dressing on ciabatta
Bread'n'butter pickles., banana peppers,
mayonnaise, and yellow mustard
Individual bags of chips
Root beer on crushed ice
Brownies, pecan bars, lemon bars
*
*
SUSTAINABLY SOURCED
$54/$70 per guest
Creamy zucchini soup
Llttle gem, red belgian endive, spring peas, pencil
asparagus, with cucumber wasabi dressing
Broccoli, cauliflower, carrot salad, edible flowers.,
with champagne vinaigrette
Pacific cod with a pineapple cilantro sauce
Grass-fed beef flat iron steak with crimini mushrooms
and swiss chard
Beluga lentil and brown rice pilaf
Herb roasted summer squashes
Raspberry cheesecake tart
SPROUT
$54/$70 per guest
Wild mushroom bisque w�h fennel oil
Baby spinach, red watercress, strawberries, bacon,
caramelized onions, with balsamic vinaigrette
Beets, roasted grapes, green beans, candied walnut
salad, with cabernet vinaigrette
Halibut with pea tendrils and wild mushrooms
Free range chicken with preserved lemons and rosemary
New potato and parsnip puree
Sugar snap peas with garlic and fresh mint
Key lime tartlets
SOUTH OF THE BORDER
$54/$70 per guest
Chicken tortilla soup, with fresh cilantro and sour cream Romaine heart, bell peppers, tomatoes. cucumbers,
cotija cheese, with cilantro vinaigrette
House made chayote slaw tossed in white
balsamic vinaigrette
Smoked beef brisket with tequila roasted
sweet peppers
Slow roasted portc loin topped with smoked ancho
chile bbq glaze
Spanish tomato rice
Lime chili sweet com with feta
Flan
ll/nd, events urrd� 30 gt'mf Ml �fact loo $200 lelior ftt. Buff,ts .,,, on" ,md ont! halflN!u11 of tffllice. All prier,, art! su�Jtcr to., 171 ,-Mt, ch111'9t ond 7,75:l locoP sale, to.-.
QUESTIONS & ORDERS 714-765-8800
.-. _ ................ ..,. ........ .-.,-.�.-1 •
21 22 QUESTIONS & ORDERS 714-76&-8800 (0425) C042S)
RECEPTION
HORS D'OEUVRES
Hors d'oeuvres are available as Tray Passed or Butler Style. Servers are available at $200 each, plus tax for up to two hours. All prices are subject to a 17% service charge and 7.75% local sales tax.
STRAWBERRY &
CAMEMBERT
In a cr�pe tied with a leek
$9 each
GRILLED THAI BEEF
In a gem lettuce cup
$9each
ROAST VEGETABLE
AND RICOTTA
WELLINGTON
With horseradish infused
sour cream
$9each
BRIE & RASPBERRY
EN CROUTE
With honey-lemon
creme fraiche
$9 each
CHICKEN&
WAFFLE SKEWER
With ancho spiced
maple drizzle
$9NCh
COCONUT
CRUSTED WILD
CAUGHT SHRIMP
BROCHETTE
$9each
CHILLED
SMOKED DUCK
Witn pear-ginger chutney,
radlcchio on a crostini
$9 each
HERBED GOAT
CHEESE
with sun dried tomato cream
on a corn blini
$9each
LOBSTER MAC AND
CHEESE FRITTERS
With Sriracha aioli
$9 each
BACON WRAPPED
BLUE CHEESE
STUFFED DATE
$9 each
Elevate your
experience!
\ I
� ADD A SERVER �
I $200 each, plus tax \
for up to two houn
Rt1111irn rftmorn discipidus ,a
OITtllSSUsdonihiRorpcrnti
do/uptvrffrrlleni,rimirrmii
D1J1itriihit.os,'"1"11m,siliciau,,.
QUESTIONS & ORDERS 714-765-8800
SEARED CORIANDER
AHi TUNA
With orange zest, on
seasoned rice cake
$9 each
SMOKED SALMON
With dill-cream cheese, lemon &
caper in a cucumber cup
$9 each
VEGAN JACKFRUIT
CAKE@(i
With vegan remoulade
$9each
VEGAN VEGETABLE
SAMOSAS@
With tamarind sauce
$9 each
rt IC"K MERE TO RETURN TO THE TABLE OF CONTENTS.
23 �
26 THE BAR
HOUSE WINES
$9/glass or $550/case
Canyon Road - Pinot Noir
Canyon Road - Cabernet Sauvignon
Canyon Road - Pinot Grigio
Canyon Road - Chardonnay
Pol Clement - Brut
PREMIUM WINES
$12/glass or $750/case
Kendall Jackson - Chardonnay
Kendall Jackson - Cabernet Sauvignon
By Case Only
Roseblood D'Estoublon - Blanc
Roseblood D'Estoublon - Rose
La Crema - Pinot Noir
Tinto Negro - Malbec
SUPER PREMIUM WINES
$1,250/case
Henriot - Brut Souverain
Hartford Court - Chardonnay
Copain Sonoma Coast - Pinet Nair
HOUSE LIQUORS
$11/drink
Vodka - Absolut
Gin - Tanqueray
Rum - Cruzan
Tequila - Hornitos
Whiskey - Jack Daniel's
Bourbon - Jim Beam
BEER & WINE
LIQUOR
DOMESTIC BEER
$9/drink
Michelob Ultra
IMPORTED BEER
$10/drlnk
Modelo
Stella Artois
CRAFT BEER
$10/drink
We offer a rotating selection
from local breweries
PREMIUM LIQUORS
$13/drink
Vodka - Grey Goose
Gin - Aviation
Rum - Bacardi
Tequila - Cazadores
Whiskey - Four Walls
Bourbon - Knabb Creek
Scotch - Johnnie Walker Black Label
QUESTIONS & ORDERS 714-765-8800 (0425) (0425) QUESTIONS & ORDERS 714-765-8800 27
SERVICES & GUIDELINES
STAFFING CHINA SERVICE FEE GREETERS OR USHERS
Butlers (1 per 100 guests) For events in the Exhibit Halls $200 per 4 hour shift Booth Service Attendant $3.50 per per-$On
ITEM PLACEMENT Bartender {1 per 100 guests)
Ticket Taker (1 per 100 guests) RECEIVING & HANDLING FEES Menus, books, favors, etc.
Chef/Carver Ask your sales specialist for details $1 per item/per setting Continuous Service Attendant
STORAGE FEES Consumption Beverage Attendant• WINE STEWARDS $200 each for a four (4) hour minimum Ask your sales specialist for details 1 steward per 30 people {$50 each additional hour)
BAR GUARANTEE
$200 per 4 hour shift
SERVICE FEES
Each bar requires a bartender fee of All shifts are i!I minimum of four (4) hours, $200 per 4 hour shift. each additional hour and all applicable DELIVERY FEE taxes and service charges apply.
$65 for all orders $500 net or less UPGRADES
SMALL MEAL FEE DEDICATED CAPTAINS
Buffet or sit down less than 50 people Fee applies to each captain $150 per service
$250 per 4 hour shift
CATERING PAYMENT POLICY Please note that service charges are
GUIDELINES
Full payment is required prior to the ta)(able in California. commencement of services. SOX deposit
EXCLUSIVE CATERER due 60 days prior to event. Aramark Labor fees are subject to applicable Cali- Aramark is the exclusive provider of all accepts company cheeks. cash, money fornia Sales Tax. Qualified non-profit 501 food and beverage at the Anaheim Con- orders and wire fund transfers as payment {c)(3) organizations requesting sales tax vention Center. As such, any requests to for products and services in advance. Any e)(emptions status must provide a valid bring in food and beverage will be at Ar- wirl! transfer fees incurred are the respon- California State Tax Exemption Form. amark's discretion and wilt be consid@red sibility of the client Visa, MasterCard and on a case-by-case basis. Please consult American Express are also an acceptable Pleas_e note the following:
with your designated Aramark Sales from of payment for all charges below { ++) Indicates services are subject to a Professional concerning this. $30,000. A 3% fee will apply to all credit Administrative Charge and California card charges. Certified funds or wire Sales Tax.
CONFIRMATION transfer will be required for all payments {-1-) Indicates the services are subject to OF ORDERS received less than fiv@ (5) business days California Sales Tax only.
The Catering Services Agreement (con- prior to the event. Non-certified checks tract) outlines the specific agreement are not acceptable forms of payment Administrative Charge and California between the client and the Convention within fiv@ (5) business days. Sales Tax are subject to change without Center Catering Department. The signed notice.
Catering Services Agreement and a All events require a completed and deposit based on estimated food and bev- signed Credit Card Authorization Form DELIVERY FEES AND MEAL erage charges are due 60 days in advance on file to facilitate any on-site orders or FUNCTION MINIMUMS of the 1irst scheduled service, Your Cater- additions. All charges incurred onsite All catering orders or re-orders valued ing Sales Manager will review your food will be applied to the credit card at the at $500 or less "NET" will be subject to and beverage specifications and, in turn, closing of the event. a $50 delivery fee. There is a minimum provide you with written confirmation guarantee of 50 people for all meal func- of the services via separate event orders TAXES & ADMINISTRATIVE tions. When the guarantee is less than SO for each function. These event orders will CHARGES people, a $ISO fee plus ta)( could apply. form part of your contract and are to be All food and beverage items are subject Semce CHARGE & DELIVERY FEES confirmed, signed and returned 21 days in to a 18X service charge and applicable This {Service/Delivery) Charge is not advance of the first scheduled service. California Sales Tax, currently at 7.75o/.. intended to be a tip, or gratuity for the 28 QUESTIONS & ORDERS 714-765-8800 {0425) (042S)
SERVICES & GUIDELINES
benefit of employees; however please
note that 14.45% of the service charge
is distributed to certain employees as addi
tional wages.
GUARANTEES
To ensure the success of your event(s), it
is necessary that we receive your "Flnal
Guarantee" (confirmed attendance) for
each meal function utilizing the following
schedule:
Events up to 500 people require a
Final Guarantee three {3) business
days prior to the first event.
Events between 501 - 2,500 people
require the Final Guarantee five {5)
business days prior to the first event.
Events over 2,500 people require the
Final Guarantee seven (7) business
days prior to the first event.
Please note that the above schedule
excludes weekends and holidays. Once the
scheduled Final Guarantee is submitted;
the ;::ount may not be decreased.
OVERAGE
For every plated event, Aramark shall
be prepared to serve 5'% over th@ final
guarantee, up to a maximum of 50 meals.
This excludes buffets, bo)( lunches and
breaks. The client will be charged based
upon the final guarantee or the actual
number of meals served, whichever is
greater. Aramark will make every effort
to accommodate increases to your
count(s) after the final guarantee is due.
However, any increases exceeding 10¾
of the final guarantee will be subject to a
10o/.. surcharge.
If the count increases within the final
guarantee timeline, the 5% overage will no
longer apply.
SPECIAL MEALS
Your Catering Sales Manager is available to
consult with you on special meal requests
and pricing to serve vegetarian, gluten
free, vegan, kosher, halal and other dietary
restrictions. Such special requests are due
21 days in advance of your event. These
special meat requests are to be included in
your final guaranteed attendance.
CANCELLATION POLICY
Cancellation of any convention or individ
ual event must be sent in writing to your
designated Aramark Sales Professional,
Any cancellation received less than 60
days of the first scheduled event will
result in a fee payable to Aramark equal to
25¾ of the estimated food and beverage
charges. Any cancellation received less
than 30 days in advance of the first sched
uled event will result in a fee of 50% of
the estimated food and beverage charges.
Any cancellation received after the Final
Guarantee has been received will result in
a fee equal to 100% of the charges on the
affected event order(s).
AMENITIES &
MENU SERVICES
TABLE STANDARDS
The Aramark catering minimum standard
for a plated/seated meal is forthe service
at tables often (10} guests with one (1)
server per 30 guests. For buffet meals,
the Aramark minimum standard is one (1)
server per 7S guests. An additional labor
fee will be applied for any set that requires
tables that seat less than ten (10) guests.
The fee will be assessed according to the
additional wait staff required to service the
event at $37.50 per hour, per server plus
applicable Sales Tax with a four (4) hour
minimum.
CHINA SERVICE
China and glassware are standard for
buffet and seated meal services, unless
otherwise specified by the client. Coffee
services are offered on china and dis
posable wares so guests have the option
to travel with their beverage. Within
the exhibit halls, receptions that do not
accompany dinner, bar-only functions, and
exhibitor booth services are served with
dispo�ble wares.
TABLE TOP SERVICE
Tables for seated meal functions are
provided with a mid-length linen. An
assortment of house napkin colors is also
provided for seated meals. Tables for buf
fet meals, beverage service or receptions
QUESTIONS & ORDERS 714-76S-B800
include stainless steel table tops with a
black spandex bottom. A!§k your sales pro
fessional for upgraded linen and furniture
options.
BEVERAGE & ALCOHOL
SERVICES
We proudly serve Pepsi products. A
25¾ re-stocking fee and will require
consumption attendants at $150 per four
hour shift per attendant. The Convention
Center's catering contractor, as a licensee,
is responsible for the administration of the
sale and service of all alcoholic beverages
in accordance with California State Liquor
Control Board regulations. In compliance
with California state law, all beer, wine,
and liquor is supplied by the Convention
Center's catering contractor. No alcoholic
beverages may be removed from the
Convention Center. Customer must
comply with all applicable local and state
liquor laws.
NUTRITION
INFORMATION
The calorie and nutrition information
provided is for individual servings, not
for the total number of servings on each
tray, because serving styles e.g. trays/
bowls used vary significantly, in order to
accommodate numbers of guests that can
range from single digits to thousands. Due
to our desire and ability to provide custom
solutions, we do not offer standard serving
containers. If you have any questions
please contact your catering manager
directly.
TIMETABLE FOR
A SUCCESSFUL EVENT
60 DAYS: SOX Deposit Signed Service
AgreementlContract Due
45 DAYS: Food and Beverage
Specifications Due
21 DAYS: Signed Event Orders Oue
7/5/3 DAYS: 10011 ofTotal Payment
and Guarantee Due
rurw, l,,IF!DS: TO IU!TURM TO IHE TABLE OF CO!'!TEN.'l'S. 29 LLI (.)
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Our recent visit to Brandt Beef ranch and facilities in Brawley, California sparked the beginning of a thoughtful new partnership.
The tour offered a rare, behind-the-scenes look at
their vertically integrated approach to premium beef
production-showcasing their deep commitment to
quality, sustainability, and ethical animal practices.
Brandt Beef maintains full control over its supply chain, ensuring unmatched transparency, accountability, and product consistency. Their values align seamlessly with ours, and their dedication to responsible practices clearly distinguishes them in the premium beef industry.
Experiences like this guide how we prioritize branded products-choosing partners who reflect our values, meet guest expectations, and deliver exceptional culinary impact. .-_. •-•_. •"' _______ .... ,........,._Lllll!!!'•.&-·1.11!1: .-....!ill""Ali...lTE:� -·
Vegetables
Vegetables
Honey
Fruits
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- Ba�e.t�rms . - - -
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S�nta �aria
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Petaluma
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Ven
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II Sonoma
Fruit/ Apptes/ Appte,
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Fr.utts , .... _...... •• - ,.-
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Beans �- -�-'., Harry's Berries -- I- -- Oxnard ---- - -- - Vemura Pollen DJII O:Pol�:enn� ·�ii =·= I -=- �--: =
Herbs ----- --
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Beans/ Rice Koda Farms I South Dos Palos Merced
Fruits/ Vegeta
Walnuts . =-
-1c. }���a� -��ch _ -� -l�� --�a� ���I� . ��-=- _ San Luis O�ispo Nl:ltstR
r- Regl; Famil-;· Farms --ir _. Fruits
·- ••r.t· -··
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Dinuba 1r---- Tulare
�,nrt.,..,,,,n�na,I
Pistachio Kernel Pieces Org _J Vegetable
Santa Barbara Pistachio.. - -
Dairy =---�l[ _ 8!ra°-5_ ��mi!� Creamery
Vegetdles
Ji�. Maricopa I Kern I
If-- Petaluma II Sonoma
Vegetables ---- - -7r- - The Garden Of ... -7, Los Olivos ··1r-- Santa Barbara -
Beans/Vefe1atiles
Ve§etables
Herbs
_______ 11f . . _W�is�� F!mily Farm
�1Fami.' " ..
�1�-. --�. Teh�hapi _ �J:r•.• Palt>-Rolles
Kern -
San Wis Obispo
rune MERE TO AETIJRM TO THE TABLE Of- COMTEMTS.
PART"ERSHIP/SUBCONTRACTOR
SELE-CTION PROCESS
CO-LL,·ECTION OF
LOCAL BRANDS
AND PA R·T NE RS
With branded products and partners in
nearly every venue we serve, Aramark
has a variety of local, regional, and
national relationships that run the gamut
of potential financial structures. Our
operational, financial, marketing, and
legal personnel create a powerful team of
experts who work on your behalf. Here's a
brief snapshot of the process:
-.--•--·• ,_.,�.,_... -• A ,,._.,_.,:.,...c,_...,..,,. ...1.. c.,.. • ...,.. .. ""......,..._,:.� 11 .r:• _ n.,o.,t �.hb.rl.!.1!.r 1hn1tt ..
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TRAINING PROGRAMS
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Through our Service Excellence platform, Aramark immerses the principles embodied in the ACC's Quality Service Program into our proprietary training, bringing both of our organizations' approach to guest service and experience together. This is an ongoing, cohesive approach to creating a unified culture for everyone we serve at the ACC.
INTERNAL CLIENT
ALIGNMENT COLLABORATION
- Goal Identification
- Data Share
CONTENT
DEVELOPMENT
- Adapt Client Mission to
Aramark Training
EXECUTE
TRAINING
- Conduct Training
Co-presented with
Client
POST-TRAINING
ANALYSIS
- Share Survey Feedback
- Adjust Module as
Necessary
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ONGOING
SUPPORT
TRAINING
More than operations manuals or checklists, our training is built on an employee evolution that ensures every team member is equipped with the tools to deliver exemplary service. It is a holistic approach that ensures we uphold our VISION, MISSION, VALUES, and GOALS.
EMPLOYEE EVOLUTION
� RECRUIT � ONBOARD I BENEFIT ORGANIZATION
(D Alcohol Handling
• Techniques for Effective Alcohol
Management (TEAM)
• MAST (Mandatory Alcohol Server
Training)
@ Food Handlers/ServSafe
• Updated training in accordance with
health code compliance
@ Workplace Safety
• Daily SAFE Briefs
• Annual training
@ Hospitality I Service Excellence
• SERVE: Service I Experience I Respect I Values I Execution • WEST: Welcome I Engage I Serve I Thank
CiOALS
OUR PEOPLE MAKE
THE DIFFERENCE
Embody our
hospitality culture
DELIVER PROFITABLE
GROWTH
Cultivate a winning,
sales-minded culture
� � ENGAGE :...II
EMBRACE AN
ENTREPRENEURIAL
SPIRIT
Encourage the innovator and
entrepreneur in each of us
( Client I Property Specific
• On-the-job and off-site hospitality training
• Specified certifications and teclmology
• Curated programs to aUgn with client's
mission
© Role Specific
• Guided mentorship with clear growth plan
• Benchmark Reviews
(z) Career Development
• Tutorials for employee navigation
• Explanation of access
@ Diversity, Equity & Inclusion (DEi)
Unconscious Blas Training
• Inclusive Service Practices
• Cultural Competency in Guest Engagement
• Creating an Equitable Workplace Environment
CONTRIBUTE TO THE
GREATER GOOD
Create positive impact for
people and the planet
,., 1ri, Mll=Df; Tn APTUAW TO THE TABLE OF CONTENTS.
SERVICE EXCELLENCE AT ACC
�.
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We bring hospitality, precision, and innovation to-every guest interaction - from fast-paced public shows to formal galas. Our WEST approach (Welcome, Engage, Suggest, Thank) is the foundation of consistent, high-quality service across every event serviceexcellence HU_DP_L_E UP
_ WEST
MON
TUE
WED
THU
FRI
SAT
SUN
WE8T:Tho Foundaflonof our-e-11""" Pf-.,
Theee ateps cl service ens IX& tf'et our guests feel verywi!tcomed. ·w � �':'::::::..s:�=:��.:.:'t�� � • �·T
,i 6.
Practice 1he steps cl WEST with a teammate to ensure you know ,....... s.. � ,.._ --� them by heart.
Think aboul a time when you ddn't raet welcomed at a business. Have you been back?
Greet each guest as they approach you. Don't wait forthmn m make the Orsi move-JI fl upto you to stat thll convwsltlon.
Be sure to weloome guests In a quick and friendly way (Or let them know you11 be right there) end say heDo even If you ero Jusl erossb'lg paths.
When greeting the guest. make Mendly • contact at the same time.
Ask a friendly questton suet, as -..w may I help )":JUT or -..tow are lQa toc!ay?" This v.11 help guesba !eel romlortableand wl!lcome a, they make thM" selection,,
Sndffng la • untnrnl way ol' u,tnv "'Welcom." to gul!ll1 and letting them know you ara happy to serve lhem. Remember to smReBO every guest feds comfortabla
Helpf� lllggestlons speed 1hroughput whUe eleva1fng the guest �erlence. Leem to anticipate their needs IO Improve their experience.
End every transaction with a thank you end a
YO C, R
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slncen, lnvMll!lon to retum soon.
y O •. C £ \) Also, we show we C818 by asking guesl8 eboot ; their experience or by encouraging them to
C O U N TS partlclpa18 and pro,ldo feedback In our Voloe O!Cm...,,.,-program.
Pntctlt• t1M1111:ep■ Of WEIT wtth a t•m IMfflblf',
@ ,--br•ld<111:
: "Whatwaa )'0tl big henor
•If a guest looked confused, how d1d )'DU holpr
"What helpful au!J99Sfk)n1 did )'Ou make to lmpro,e lhe guesrs expeliencer
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PILLARS OF HOSPITALITY
j' P R O A C T I V E Ci U E S T E N Ci A Ci E M E N T :
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uest is gre�:ed 'with warmth and a s�i���'
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0 P E R AT I O N A L E X C E L L E N C E
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, Coordinated execution across rooms, shifts, and service ,,. ... ", l •. ,.'. :: , . " - • " '. 1, ... _------.r_...___iL ·�-��t..--..__,,�����--...,.�-- 1 i ft.,hd..i..a.-,�-....tft,,_,"W,t �W\.t'u.1,dto,"·,-..'ln.l!"'&&nt f I
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Aramark's onboarding process and commitment
to continuous learning includes thorough
job-based training. Here is a checklist from a
Warehouse Operations manual that serves as a
checks and balance to ensure rigorous receiving
standards are being upheld. Job aids and online
training modules are included for reference and
training support.
REDACT
,e.
n
C:::LIC:::K MS:.RE TO RFrl.lRN TO TME TABLE OF COHTl:NT!ii.
RTE
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At the core of any successful organization is its people. We believe that recognizing and valuing our employees is not only the right thing to do-it's a strategic priority. Recognition fuels motivation, reinforces a positive culture, and directly impacts retention, engagement, and performance.
ACC leadership team plays a vital role in fostering this culture of recognition. Managers and supervisors are closely engaged with their teams, observing daily efforts and the dedication that often goes unseen. They take the time to thoughtfully complete employee recognition nomination forms, as a meaningful way to spotlight individuals who consistently go above and beyond.
These nominations aren't just formalities-they reflect genuine appreciation and attention to the contributions of our staff. By sharing specific examples of hard work, leadership, and teamwork, our management team helps ensure that every employee feels valued and motivated.
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ALC HOL TRAI I
As part of our commitment to guest safety and regulatory compliance, Aramark ensures that all team members involved in alcohol service are certified through industry-recognized training programs. �tr�
r71 Compliance & Liability - Independent certification
� provides legal protection by demonstrating
"reasonable efforts.n
IZ]
Insurance Savings - Fewer claims and reduced
premiums through proactive training.
Empowered Staff - Boosts employee morale by
clearly defining safety roles and responsibilities.
wMF
r71 Alcohol Servers - Receive a two-year certification to I.LI ensure responsible service practices.
r7I Managers & Operators - Trained to oversee alcohol
u:.J service and ensure compliance across the venue.
IZI
Non-Serving Staff (e.g., ushers, security, ticket takers) - Trained to monitor guest behavior and support
alcohol management efforts.
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CORPORATE
INFORMATION
Bidding Entity:
Authorized Signer:
Incorporated:
Federal ID:
Aramark Sports and Entertainment Services, LLC
President, Vice President, Treasurer
Delaware 02/28/1966
23-1664232
Aramark Sports and Entertainment Services, LLC Officers President and CEO Alison Birdwell
Vice President and CFO Timothy O'Shaughnessy
Vice President William J. Manion
Vice President Jerry O'Connor
Treasurer James J. Tarangelo
Assistant Secretary John G. Wixted
Assistant Secretary Melissa Merkel
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SALE:S:",:REPO·RTS
We provide a number of event reports detailing results of our operations ranging from event summaries to detailed location sales. The following are examples of these reports from actual events. /Nf-&/f!Ad Af1tfld"
EVENT NAME:
£V£11TIO#:
£V£NTDA'lla:
POST EVENT REPORT
EV£NTSPAC£: I BallroomA, 8alltoam B,Ballroom C,8al"-D,Bllln>om E,. £V£IIT MANAGER:
SHOW MANAGER:
Olllfomla Terrace, blllbft Hall c, EXl>lbft Hano, PaclflcT'en'ace, Room 207, Room 208, Room 209, Room Zt.0. Roam 211, Room 212, Room 213, Room 303, Room 304
AmNDANC£: I 6500
-, ... ,.,,,,,._Ll"'l". I
Hict,lights:
• Olent was easy to work with but had a lot of last-mlmrte add-ons. This Included adding extra meals the day before or the day of service.
:.11 i·,11, ... �.-1 NT rio .. ,-.
KeyNates:
• Budget
o catering: $385,500
o Retan: $50,000
• Revenue
o catering: $399,442.25
o Re tall: Sn ,287
Staffing:
• No notable Issues to speak of
Major Hems/ O,a118ngm:
• AFG - open aH 7 days, with very fight traffic on the first 2 days wlllch were M/1. sales Increased on show days, but nothing unmanageable.
• Eco c -Opened location stanlng on second day of M/1. Nat much foot traffic untM show started on 4/9 when things began to pick up. Guests seemed to favor the quicker Item and went for the G&G sandwiches.
• Halls c & D • Busiest during the lunch hour from 11a-2p, after that stands pretty much slowed down through 6p closing at end of show. G&G was the favored Item, as attendees were Interested In healthier options.
• Sit Down Lunch on Oay 1, attendance was lower by about 100 guests • Sit down lunch day 2: attendance was high- client added more meals In a last minute and there were no leftovers
• Sit down lunch day 3: attendance was low again by about so guests • Reception day was very busy and an food was consumed -having attendants helped make the food last longer
Recommendatians / Comments:
• First 2 M/1 days were very slow for retail. we would suggest only having AFG open until last M/1 day when Eco can be added. From there, both locations were busy during show hours. • Call Delights was added Inside the HaN, but sales were minima!. We don't think It would be viable option next time.
Orders
10.295
vendor Name
GrOSsSales
$140.38,!'
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ico lriver,eorv ¼r>dar�
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Subtotal
$1!1l.l0�l
V..tnte�fel'IM! 1tmt l)li>e
6r111:ldlotal
P.im11ry �t,!00�
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Total Refunds
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::.◊.WS.
Total otscounts.
($4,9}!,)
��-
$��.$Cl.S?
!140,§1,57
��.t�
111110,!iU.$7
1140,sot.:r
Net Sales
S�S/;i�-'J
!M1t:11tat
SJ$U08.1$
SlSl.1C&75
$u�
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$lS.Llt�.1S
Tot.a!Tax
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Tips
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T<lbdOl<arla4inh.
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Total
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Tan,IT-
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We have a history of collaborating with the ACC team to administer post-event surveys, which we use to celebrate success, as well as to identify additional opportunities for improvement. We recently rolled out a new survey, which is distributed once billing is complete.
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SUS:TAl:NABILITY REPORT-I
Sustainability is important to us as a company and for the future of ACC. We recognize the critical role we play in supporting environmental responsibility through our operations, and we are committed to being transparent and accountable in our efforts. Our team tracks key sustainability metrics on a monthly basis and communicates progress regularly with the ACC leadership team, ensuring alignment and shared goals.
A major focus of our reporting includes efforts to reduce food waste-both in our kitchens and throughout our service model. We believe that food waste is not just an operational issue, but a broader sustainability challenge that impacts our communities and the planet. By actively measuring and managing waste, we are able to make informed decisions that reduce our environmental footprint Beyond reporting, we believe in embedding sustainability into our culture. We engage and educate our staff on best prastlces, and promote sustainability initiatives to guests through clear signage, thoughtful menu planning, and community-driven programs. By creating awareness and encouraging participation, we help foster a shared responsibility toward a greener, more sustainable future.
Oonations ($)
Compost Waste (lB}
Oil Disposal (Gallo,@
PET(LB)
Aluminum (LB)
Food waste (LI-·
Glass (lB)
TOTALS
CLICK HERE TO RETURN TO THE TABLE OF CONTENTS.
OUR RESPONSIBLE BUStN ESS· PLATFORM
We are focused on key issues where we can advance sustainable practices in a meaningful way and make measurable progress. Our ESG Platform, Be Well. Do Well., covers two big goals enabling the well-being of millions of people and promoting planetary health on our path to net zero. Our goals are supported by eight priorities, which align with the Sustainable Development Goals (SDGs) set by the United Nations in 2015.
By addressing environmental, social, ethical, and economic dimensions, we strive to create a better world that enables people to prosper on a healthy planet for generations to come.
The platform's interconnected people and planet goals focus our efforts and inspire our organization, strengthening our core foundation and long-term value proposition. ""--. .l:...J--�: ....__...t n .. --�•-"'---� l_,_,. __ .,_ .-, A--•--'· c ... .-. ...... L .c.-.+ ........ .... .-....... �.Q.,...,...,,,. ..... ..., I I.I."--- nnit-+r hie,. ��i-L"<·l'llrii.o.&rft•lM'ithri.ut•t'\.t'inr\Alf'ittan.-.t-nne:ant � //W�� � & /�
We strive to create a better world by considering the company's environmental, economic, social, and ethical responsibilities. Our goal is to enable people to prosper on a healthy planet for generations to come while ensuring long-term growth for our business and our partners.
ENABLE EQUITY & WELL-BEING FOR MILLIONS
OPERATE
EFFICIENTLY
EMBED
CIRCULARIT Y
MINIMIZE •-
FOODWASTE ,.,,
ENGAGE OUR
EMPLOYEES
•
SOURCE
SUSTAINABLY
EMPOWER
HEALTH Y
CONSUMERS
BUILD LOCAL
COMMUNITIES
SOURCE ETHICALLY
AND INCLUSIVELY
PROMOTE PLANETARY HEALTH ON PATH TO NET ZERO
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L
ENABLING EQUITY
e- WELL-BEING
People are the cornerstone of everything
we do, from running our business and
engaging our employees, to empowering
healthy consumers, building local
communities, and sourcing in an ethical
and inclusive way. We are proud of our
long-standing commitment to enable the
well-being of all the people we connect
to, and we're committed to doing even
more.
~· � rV'l.t '" J..01itiu�Li'l� .w,tnnuf or
��:Z�i±�e=e!��
exceptional experiences.
We prioritize:
Engaging our employees by fostering inclusion, growth, and safety; Empowering healthy consumers by enabling millions to make healthier dietary choices; Building local communities by mobilizing our employees and resources to address critical issues, such as enabling employment opportunities, increasing access to healthy food. and creating better environments and community spaces; and
Sourcing ethically and inclusively by increasing U.S. spend with diverse-owned, local, and small or disadvantaged business enterprises.
Further, we focus on safety every step of the way. In the food we serve, the places we work, and in our daily operations, we seek to maintain a safe environment for our employees, customers, clients, and communities.
We have robust policies supporting equal opportunity, anti-harassment, anti-discrimination, and wage and hour protections.
p_
R
focus on these four pillars:
•
EMPOWER HEALTHY
CONSUMERS
SOURCING ETHICALLY
AND INCLUSIVELY
�t�
- L- - - • - ___ ,!'�---�
BUILD LOCAL
COMMUNIT IES
ENCiACiE OUR
EMPLOYEES
CLICK HERE TO RETURN TO THE TABLE OF CONTENTS.
• HEALTH AND WELLNESS
The road to health and wellness starts
with empowering consumers to make
healthy choices that fit their personal
preferences, along with providing the
information they need to make decisions.
Aramark's comprehensive and integrated
approach to health and wellbeing consists
of four key elements:
We ENABLE a healthy food
environment by providing a
broad selection of healthy food
and beverages and by clearly
communicating relevant nutritional
information.
We ENCOURAGE interest in
healthy choices through marketing
programs.
We EDUCATE to support informed
and empowered consumers by
providing actionable, evidence
based nutrition, environmental, and
wellness information.
We ENGAGE to build active
participation in our wellness
programs and to provide insights,
ideas, and inspiration on digital and
social media platforms.
Aramark chefs, dietitians, sustainability
specialists, and menu developers work
together to reduce saturated fat, animal
proteins, sodium, and calories in many
of our dishes while elevating fresh and
nutritious plant-based ingredients such
as fruits, vegetables, whole grains, beans,
lentils, nuts, and seeds.
This innovative shift toward more plant
forward menus is better for health and
the environment. Eating plant-forward can
reduce GHG emissions while promoting
animal welfare, minimizing demand for
water and land resources, and preserving
natural habitats.
Our Coolfood meals partnership with
the World Resources Institute (WRI),
discussed in more detail in the Planet
section, has significantly increased our
plant-forward menu offerings with a lower
carbon footprint.
ARAMARK COMMITTED TO ACHIEVE
·if,.; �:; 11. /
J.ll_
"/ -,
.. ,, l
-I
PLANT-BASED MENU OFFERINGS BY 2025.
r,_.,,.,,�,,� ,,,..,; Drnn,urtan, Inform!>' ''"" nt "'"'"'"'k �no.rt .. + Fnh'trtainment Services_ LLC__ not.to be disclosed without prior wrirteri consent. ; IOI_-✓,- . wJMl, .
Urban agriculture, defined as cultivating, processing, and distributing food in or around urban areas, is critical as cities, nonprofits, and community organizations look to address food insecurity.
Urban agriculture contributes to public health and well-being by generating access to healthy food, promoting nutrition education, and creating opportunities for exercise. A prosperous community garden also can be a place where different generations and cultures come together and find a communal sense of purpose.
Improving food access, increasing consumption of produce and whole grains, and giving back to the community are part of Aramark's Be Well. Do Well. platform. We have partnered with Social Current, formerly the Alliance for Strong Families and Communities, since 2007 to bring resources to the local level. Through Social Current, a national network of community-based organizations dedicated to achieving a vision of a healthy and equitable society, we cultivate strong relationships with organizations and help communities thrive. Urban agriculture fits naturally into this strategy.
For urban agriculture and community gardens to succeed, organizations must be equipped with the proper support and resources. So in partnership with Social Current, Aramark developed the Maximizing Urban Agriculture Tool Kit. It takes a holistic approach to sourcing, planning, building, and maintaining an urban agriculture initiative, and is available online.
We seek to help our Aramark partners, clients, and campuses consider the value an urban garden can add to their communities, and how to best support it long-term.
Babylon Micro-Farms
Aramark began a partnership with Babylon in 2021, installing micro-farm units at four universities-together serving more than 90,000 students. Babylon's Micro-Farms are controlled by a mobile application that enables staff to control the light, water, and nutrients. The goal of the partnership is to increase student engagement and provide education related to the micro farms and their impact. We now support 49 Micro-Farm units throughout our educational and workplace locations, with another 21 planned.
r1 1ric 1.11::Ri;: TO RETURN TO THE TABLE OF COMTEl'ITS.
SOURCING
ETHICALLY
e INCLUSIVELY
Small Businesses, Big Stories
Aramark is committed to the utilization of small businesses and businesses owned and operated by minorities, women, and other diverse populations. This commitment is a key ingredient to the formation of strategic relationships that provide value to our clients. We know that building a network of diverse suppliers supports our values, including respecting diversity and appreciating differences. These strategic relationships supply more culturally authentic products, drive supply chain innovation, and accelerate local economic impact.
Our supplier network reflects nearly 5,000
small and diverse suppliers, with 59% of our
diverse suppliers in the U.S. certified by a
third-party supplier diversity agency.
L ·---... ,.., ___ L c--... ··--�.e.u.n.:1,..00 I Ir_ r�1Lft"I ha iUtt"ln.G:Pd Wiihnut orior wnn�n consent
a
BUILDING LOCAL
COMMUNITIES
�
We Care. We Give. We Do.
Rooted in service, Aramark encourages employees around the world to give back to their local communities throughout the year. Through the commitment, dedication, and service excellence of our employee(s), we support hundreds of communities around the world-with a focus on serving people and a passion for volunteerism.
We encourage a culture of employee volunteerism by providing meaningful and regular service opportunities through Aramark Building Community (ABC), our company's signature global volunteer program. Employees dedicate their time and talents to create positive impact by focusing on health and wellness, workforce education, and environmental sustainability.
As a company of more than 266,000
people working all around the world,
we've made it part of our mission and
promise to do great things for our
people, partners, and communities
by giving back, building healthier
communities, and increasing access to
opportunities.
ARAMARK BUILDING
COt--fMUNITY DAY
In an extension of Aramark's year-round efforts to strengthen local communities, we unite our employees around the world to volunteer every year on ABC Day, engaging thousands to dedicate their time, energy, and expertise to service projects in their local neighborhoods.
During ABC Day:
- Aramark chefs, dietitians, and culinary experts lead
cooking demonstrations and nutrition workshops.
Our human resources professionals share their
knowledge of today's critical workforce skills
in soft-skill training sessions and workshops.
- Thousands of employees participate in hands-on
community projects, such as assembling meal and
snack pack kits for children and families; hosting
donation drives to collect food and basic necessities
for families in need; and transforming community
spaces to create fresh, inspiring, and safe places for our neighbors.
�. _..., Ar�m�rk r,� J Budding
�Community Day
...
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Aramark's Be Well. Do Well. strategy strives to enable people to prosper on a healthy planet, while ensuring long-tenn growth for your business.
Promoting planetary health is our key priority and we aim to achieve growth for all across our operations, from the foods we serve to the vehicles we drive. And we've set enterprise-wide science-based targets validated by the Science Based Targets initiative, including near-term and net-zero emissions reduction goals.
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Our planet goal, interconnected with our people-focused commitments, is to promote planetary health across our value chain while pursuing a path to net-zero greenhouse gas (GHG) emissions. We strive to achieve this by sourcing sustainably, minimizing food waste, embedding circularity, operating efficiently, and executing against our GHG reduction targets. We continue to pursue our goals of reducing GHG emissions, purchasing goods and services in a responsible and sustainable manner, reducing food waste in the U.S. by 50% by 2030, and minimizing our reliance on single-use plastics.
In July 2023, Aramark achieved a key milestone by securing validation of our global near-term and net-zero enterprise wide science-based targets by the SBTi. Our pathway to achieving our SBTs will involve reducing the carbon intensity of the food we serve, the services we provide, and the energy we use.
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Our goal is to promote planetary health on our path
to net-zero with a focus on these four areas:
(f) SUSTAINABLE SOURCING
EFFICIENT OPERATIONS
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EMBEDDING CIRCULARITY
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SUSTAINABLY
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Aramark has a deep, long-standing commitment to global procurement practices that aim to positively impact people, animal, the planet, and our business. We engage priority suppliers regularly throughout the year, requiring reporting on their sustainability efforts.
Each priority is guided by a set of principles that serve as the foundation for supplier expectations and informs our time-bound commitments.
Aramark's Sustainable Sourcing Policy addresses our priorities including:
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ANIMAL WELFARE
ANTIBIOTICS STEWARDSHIP
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EMBEDDING CIRCULARITY
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LOCAL
SOURCING
Farm-to-fork programs are important because sourcing
food from local suppliers supports the local and regional economy, delivers a fresher product to consumers, and can decrease various environmental impacts. Whenever possible, we purchase products from small-scale, community-based
producers that are independently or cooperatively owned enterprises.
Being closer to producers enables us to build menus that incorporate the use of fresh, seasonal, local products, and that drive customer satisfaction for the ACC's guests and the local economy.
We incorporate a comprehensive vendor screening process that, beyond looking for quality and safety, reviews where and how products are manufactured and procured.
THE SUPPLIERS YOU SEE HERE
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LOCAL OPPORTUNITIES.
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We provide products that meet the(Q6tionally recognized Green Seal standard for chemical products. It is part of our commitment to create and operate spaces that are increasingly environmentally friendly, efficient, and healthy for those who use them. Maintaining this environment is part of providing service excellence.
Creen Seal Certified
Green Seal is an independent, nonprofit organization recognized by industry and government as one of the leading developers of standards for sustainable chemical products. Currently, we have solutions across seven Green Seal categories, including:
- Glass cleaners - Carpet care products
- Bathroom cleaners - Floor finishes
- General purpose cleaners - Floor st rippers
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We're continuing to roll out this p�partners, and we will identify dishes that align with our sty�nt needs hOre at the ACC.
We embrace the ideals, in concept and practice, of the design, construction, and operation of high-performance buildings. These initiatives not only continue to add a high degree of transparency to an organization's stewardship efforts but also offer the opportunity to earn points toward LEED certification.
We typically achieve GHG reductions of greater than 25% (compared to conventional construction). Aramark's Engineering Solutions team encompasses registered architects, professional engineers, and LEED-accredited professionals to ensure delivery of high-performance and operationally sound facilities. -- , . .;:['� ............
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INIMIZE FOOD WASTE
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We drive waste minimization �ing on reducing, reusi:t.� food and other waste. Our approach is aligned to the Environmental Protection Agency {EPA) wasted food scale and ReFed Roadmap to 2030. We work to continuously minimize our footprint through our waste reduction efforts.
Our efficient, enterprise Food Management Production Process and Standards is broken into five modules-planning, product, production, portion, and post-service analysis-each containing a complete set of standard operating activities. Through a "one best way" food production process, we can increase the social and economic impact of our food operations, providing safe, high-quality food produced consistently and efficiently with predictable and repeatable results.
We are committed to reducing
food waste by 50% by 2030.
Reducing food waste is a core commitment for Aramark. For fiscal year 2023, pre-consumer food waste in U.S. food operations was 73% lower than our 2015 baseline. We are proud to be recognized by the EPA and the U.S.
Department of Agriculture as a Food Loss and Waste 2030 Champion. We are also members of the U.S. Food Waste Pact, led by nonprofit partners ReFed and World Wildlife Fund.
THE EPA CREATED THE FOOD RECOVERY
HIERARCHY TO SHOW THE MOST
EFFECTIVE WAYS TO ADDRESS FOOD
WASTE, WHICH INFORMS OUR EFFORTS.
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Source Reduction
We minimize waste before it's generated through operational practices and employee engagement by implementing
our food management practices and regularly monitoring
food waste.
Recycling
We align our recycling efforts with the ACC's existing
program at all locations. Each program is tailored to your specific site, with respect to your municipal recycling infrastructure. Training on the importance of recycling and recycling protocols are made available to staff. We communicate to consumers by providing front-line teams
with signage and marketing templates to support recycling efforts where relevant.
��tion efforts from planning and
purchasing to food production and service, using technology-based waste tracking solutions to analyze the data gathered. When there are instances of surplus, however, we gladly support the local community through Chefs to End Hunger, which enables us to donate unused food after every event. �Fryer Oil Recycling
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In partnership with trusted suppliers, we commit to diverting 100% of our used fryer oil waste. Recycled fryer oil can be converted into products such as biodiesel fuel, electricity, animal feed, pet food, and heating oil. Our partners and their networks of local vendors ensure the management
and recycling of our used cooking oil in an environmentally compliant manner.
Composting
We use 100% compostable utensils, plates, cups, coffee
stir sticks, and box lunch items. A local composting firm hauls away all food scraps, food-soiled paper and landscape trimmings. That same firm provides clean compost for use in public areas throughout Anaheim.
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EMBEDDING CIRCULARITY
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We continue to play a role in reducing single-use plastics, including promoting reusable serviceware, total compliance with the City of Seattle's plastic bag ban, utilization of compostable vessels and accessories wherever possible, and more.
Our ACC team is passionate about our shared sustainability mission, and we're continuing to leverage the extensive resources Aramark has to offer as we strive to get even better .
For example, Aramark is a proud member of the Ocean Plastics Leadership Network (OPLN) and active participants in OPLN's Consumer Package Goods (CPG) Working Group, an initiative that fosters collaboration on overcoming systemic barriers to scale reuse and refill solutions.
To help our ACC team implement programs and consumers modify behaviors, Aramark provides detailed resources to reduce, reuse, and recycle materials at client locations. We align our guidance with the progression in the Zero Waste International Alliance (ZWIA) hierarchy. We partner with our clients to execute recycling and composting programs to further divert waste from landfills. Each program is customized to the specific site, given the infrastructure of the client's local municipality.
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REDACT
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I, HAMIBT SIII'l'H WINDSOR, SEC�Alt:Y 01' STATE OF THB STATB 01' DE!.,IUfAU DO HEREBY' CBRTIFY THAT THB A'l'TACHBD IS A ffltrE AND CO.RRBCT COPY' OF CER.'l'Il'ICA'l'B 01' l'ORHATION OF ''AR..llfifARK SPORTS AltD BNTER.'l'AINHBNT S£RVICBS, LZ.C'· 1':ILBD Zif THIS OFl'ICB ON 'J'HE NINTH DAr 01' APRIL, A.D. 2007, AT ll:52 O'CLOC� A.H.
A FILED COPY' OF THIS CBRTIFICATE HAS BBEK E'ORWMDED TO THE NE,, CASTLE COtJN'J'r AECO.RDBR OF DEBDS,
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SRV 0104115'4 - 0637722 FILE:
CERTIFICATE OF F'<)RMATIO�
· OF
ARA)f.4 RK SPORTS A�D E�·rtRT AIN:\U::"iT SF.R\'IC'ES, LLC t, The 11,m1e of the limited liability company (lht -C-orni,anf") is ARAMARK SPORTS ASD 1!-:r..TF.RTAl�)'!El'iil SERVICES. LLC:
1. The .addrc.'l!l of it! regi stcrcd oflkc in !he Slalc (l f Delaware i!'o CcirpC1ratiun Trusl Ci:nlt.'T, 120g Orange Street, in Ille Cil)· cif"Wilmi�I01'. County of New Ca�le. The nam� of its registered .ijellt at such addn:�s is The C01'p(lt'arion Trus1 Company.
3. The !')I.IJPO!le of the C 1.1mpany i$ to cn�age in ru,y and all husini.:�� in whicb limiled liiibilily (.()mf1anies arc permitted undt.'T llu: DcJ11war� Limilcd Liability Company Act.
l'.'l WIT�ESS WHEREOF, tl11: 11ndcr.dgn1:d has cxcc,11ed 1hii; Certificatt: of f'orrnilllion lfn); 16'h &y of�lar<:h, 20(17,
By: :�, QAJ',;!EL W. SN{'OX
Daniel W. Simcox
Orgtni;,.er
220054.01
Secretary of State
Certificate of Status
I, SHIRLEY N. WEBER, PH.D., California Secretary of State, hereby certify:
Entity Name: ARAMARK SPORTS AND ENTERTAINMENT SERVICES, LLC Entity No.: 200711110047
Registration Date: 04/18/2007
Entity Type: Limited Liability Company - Out of State
Formed In: DELAWARE
Status: Active
The above referenced entity is active on the Secr';ltary of State's records and is qualified to transact intrastate business in California.
This certificate relates to the status of the entity on the Secretary of State's records as of the date of this certificate and does not reflect documents that are pending review or other events that may impact status.
No information is available from this office regarding the financial condition, status of licenses, if any, business activities or practices of the entity.
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Certificate No.: 331676225
IN WITNESS WHEREOF, I execute this certificate and affix the Great Seal of the State of California this day of May 27, 2025.
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SHIRLEY N. WEBER, PH.D.
Secretary of State
To verify the issuance of this Certificate, use the Certificate No. above with the Secretary of State Certification Verification Search available at bizfileOnline.sos.ca.gov.
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This proposal and the fixed price therein shall remain firm for a period of 365 days.
Jerry O'Connor
Vice President
Aramark Sports and Entertainment Services LLC