AVALON CITY COUNCIL MEETING
TUESDAY, APRIL 16, 2024 — 5:00 PM
410 AVALON CANYON ROAD
AGENDA
In compliance with the Americans with Disability Act, if you need special assistance to participate in this meeting, please contact the City Clerks Office (310) 510-0220. Notification 48 hours prior to the meeting will enable the City to make reasonable arrangements to ensure accessibility to this meeting. (28 CFR 35. 102-
35.104 ADA Title II). All public records relating to an agenda item on this agenda are available for the publicinspection at the time the records are distributed to all, or a majority of all, members of the City Council. Suchrecords shall be available at City Hall located at 410 Avalon Canyon Rd.
For the public’s convenience, but not participation, the meeting can be viewed:
On local cable: Catalina Broadband Solutions channel 3
*streaming on Facebook Live: www.facebook.com/CityOfAvalonOfficial Streaming on YouTube: https://www.youtube.com/CityofAvalonCA
CALL TO ORDER I PLEDGE OF ALLEGIANCE I INVOCATION I ROLL CALL
ANNOUNCEMENTS I WRITTEN COMMUNICATIONS
DEPARTMENT HEAD REPORTS
CITY MANAGER REPORT I CITY ATTORNEY REPORT
COUNCILMEMBER REPORTS I MAYOR REPORTORAL COMMUNICATION
Members of the public may address the City Council at this time. No action will be taken on nonagenda items at this meeting. Speakers should limit comments to two (2) minutes each.PRESENTATION — Finance Director Matthew Baker will provide an overview of the FY 2024-25Budget.
CONSENT CALENDAR
1. Minutes
Although the live recording is the official record of public meetings, actions are prepared for the Council’s approval.
Recommended Action
Approve minutes from the April 9, 2024 regular City Council Meeting.
2. Classification and Compensation Study Request for Proposal The City of Avalon last completed a classification and compensation study in 2015. Due to emergency MOU changes in 2020, a classification and compensation study was not completed at that time due to significant financial crisis.
Recommended Action
Authorize City staff to publish a request for proposals (RFP) for consultant services to conduct a Classification and Compensation Study.
CITY COUNCIL AGENDA
APRIL 16, 2024
PAGE2
GENERAL BUSINESS
3. Appointing a Mayor Pro-Tern
The City Clerk will call for nominations for Mayor Pro Tern. If there is more than one nomination, voting for those nominated will be conducted. The person receiving the most votes will be declared the Mayor Pro Tern.
Recommended Action
Nominate and vote on a member of the City Council to serve as the Mayor Pro Tern.
4. Audit Committee
There are two members of City Council that sit on the audit committee. Their job is to review all warrants that go before the City Council for approval.
Recommended Action
Appoint two members of the City Council to serve as the Audit Committee.
5. Award Contract for Joe Machado Field (JMF) Concession Stand In February, 2024 City Council authorized City Staff to issue a request for proposals (RFP) for the concessions at Joe Machado Field (JMF). The deadline to submit proposals was 1 p.m. on Wednesday, April 1, 2024. The City received four proposals by the stated deadline.
Recommended Action
Authorize the City Manager to negotiate and execute a lease agreement with Santiago Bryan-Zwick dba Avalon Smokehouse, Inc. for the concession at Joe Machado Field.
6. Wrigley Road Traffic Safety Improvements
Wrigley Road, the steep "high road" linking Clemente Avenue to Pebbly Beach Road, is comprised of four curves - Catalina Pet Cemetery, 333 Wrigley Road, Buena Vista Point and 3 Palms. These four roadway curves do not include any striping or supplementary warning signage to notify drivers of the curving inclined condition.
Recommended Action
Approve the plan as presented for modifications and striping along Wrigley Road in the space designated including five curves between the Pet Cemetery and Buena Vista Point.
ADJOURN
NOTICE OF POSTING
I, Devin Elise Hart, declare that the City Council Agenda for Tuesday, April 11, 2024 was posted on Friday, April 12, 2024 on the City's website www.cityofavalon.com/agendacenter, and at City Hall, 410 Avalon Canyon Road.
Devin Elise Hart, Management Analyst
CITY OF AVALON CITY COUNCIL
MEETING DATE: April 9, 2024 AGENDA ITEM: 1
ORIGINATING DEP: City Clerk CITY MANAGER: Ou.,UL(
PREPARED BY: Gabrielle Morones, Deputy City Clerk
SUBJECT: City Council Minutes
RECOMMENDED ACTION(S): Approve minutes from the April 9, 2024 regular City Council Meeting.
REPORT SUMMARY: Although the live recording is the official record of public meetings, minutes are prepared for the Council’s approval.
FISCAL IMPACTS: N/A.
GOAL ALIGNMENT: Not Aligned.
CONSEQUENCES OF NOT FOLLOWING RECOMMENDED ACTION: N/A.
FOLLOW UP ACTION: File minutes in the City Clerk’s office.
ADVERTISING, NOTICE AND PUBLIC CONTACT: The item was properly listed onthe posted agenda pursuant to the Brown Act.ATTACHMENTS:
April 9, 2024 regular City Council Meeting Minutes
AVALON CITY COUNCIL MEETING WHICH ALSO INCLUDED
A MEETING OF THE CITY COUNCIL ACTING AS
THE HOUSING AUTHORITY
TUESDAY, APRIL 9, 2024
MINUTES
CALL TO ORDER-5:OO p.m.
ROLL CALL-Present via Teleconference and In-Person: Mayor Anni Marshall, Councilmembers Lisa Lavelle, Michael Ponce, Mary Schickling and Yesenia De La Rosa. Also present: City Manager David Maistros, City Attorney Scott Campbell and Deputy City Clerk Gabrielle Morones.
WRITTEN COMMUNICATIONS-City staff received 15 emails in opposition and 1 email in favor of Item #10 Discussion of an Ordinance amending Title 6, Chapter 6-1, Section 6-1.128, Animal Care, of the Avalon Municipal Code and implementation of a Memorandum of Understanding with the Catalina Island Conservancy. Emails have been provided to city council and are on file in the City Clerk’s office.GENERAL BUSINESS
1. Resolution Reciting the Facts of the March 5, 2024 Statewide Direct Primary/General Municipal Election
Adopted Resolution No. 24-11 of the City Council of the City of Avalon, California, Reciting the Facts of the Statewide Direct Primary/General Municipal Election Held onMarch 5, 2024, Declaring the Result Thereof and such other Matters as Provided byLaw.Motion to approve made by Michael Ponce, seconded by Mary Schickling. (All Ayes)
2. Seating of the Newly Elected Officials
The Deputy City Clerk administered the Oath of Office to the newly elected Mayor Anni Marshall, City Councilmember Lisa Lavelle, City Councilmember Yesenia De La Rosa, and Treasurer Oley Olsen.
ORAL COMMUNICATION-City staff received 598 emails in opposition and 1 email in favor of the Catalina Island Conservancy’s Restoration Projects Mule Deer eradication. One email requesting the city council to rescind a letter of support regarding deer management to CDFW (dated 11/21/23), and 1 email regarding the Catalina Island Conservancy’s Scientific Collecting Permit. Emails have been provided to city council and are filed in the City Clerk’s office.PRESENTATION — Representatives for Circuit Transit, Inc. provided a brief introduction and overview of the new transit system — COAST — City of Avalon Seaside Transit.CONSENT CALENDAR-There are five items on the Consent Calendar. Motion to approve Items #3-#7 made by Lisa Lavelle, seconded by Yesenia De La Rosa. (All Ayes)
CITY COUNCILIHOUSING AUTHORITY MINUTES
APRIL 9, 2024
PAGE 2
3. Minutes
Approved minutes from the March 19, 2024 regular City Council Meeting and March 27, 2024 Special City Council Meeting.
4. Warrants
Approved warrants in the amount of $1,619,813.62, one payroll totaling $283,874.91, and two electronic fund transfers totaling $131,249.94 totaling $2,034,938.47 for March 11, 2024 through March 29, 2024.
5. 2023 General Plan Housing Element Annual Progress Report Received and filed the General Plan Housing Element Annual Report for 2023 and direct staff to submit the Housing Element Annual Progress Report to the California Department of Housing and Community Development and the Governor’s Office ofPlanning and Research.
6. Consideration of a Planning Commission Resolution Recommending City Council Adoption of the 2024 Annual Growth Policy and Determination that the Adoption of the Resolution is Exempt from CEQA
Adopted Resolution No. 24-12 of the City Council of the City of Avalon Adopting the 2024 Annual Growth Policy and Determination that the Adoption of the Resolution is Exempt from CEQA.
7. Resolution Authorizing the City Manager to Execute and File State Documents for Approved State Proiects and ActivitiesAdopted Resolution No. 24-13 of the City Council of the City of Avalon, CaliforniaAuthorizing Execution of Administering Agency-State Master Agreements for State and Federal-Aid Funded Projects.
***The following item on the Consent Calendar was the City Council acting as the Housing Authority and City Council.***
8. Surplus and Excess Land Inventory Report
Adopted Resolution No. 24-14 of the City Council of the City of Avalon Adopting an Inventory Report of the City’s Surplus and Excess Land, Pursuant to Government Code Section 54230.
Motion to approve made by Lisa Lavelle, seconded by Michael Ponce. (All Ayes) GENERAL BUSINESS (Cont.)
9. Award Underground Fuel Tank Removal and Site Remediation Contract Authorized the City Manager to execute a contract for the removal of underground fuel tanks and site remediation with Wayne Perry, Inc. for a not-to-exceed sum of $100,000.
Motion to approve made by Michael Ponce, seconded by Mary Schickling. (All Ayes)
CITY COUNCILIHOUSING AUTHORITY MINUTES
APRIL 9, 2024
PAGE 3
10. Discussion of an Ordinance amending Title 6, Chapter 6-1, Section 6-1.128, Animal Care, of the Avalon Municipal Code and implementation of a Memorandum of Understanding with the Catalina Island ConservancyRecommended Action Consensus was given to not amend Title 6, Chapter 6-1, Section 6-1.128, Animal Care, of the Avalon Municipal Code and to not negotiate and execute a Memorandum of Understanding with the Catalina Island Conservancy.
Mayor Marshall adjourned the meeting at 7:47 p.m.
I, Gabrielle Morones, Deputy City Clerk, do hereby certify that the DVD videotape of the regular City Council Meeting on April 9, 2024, is the official record of the Council Meeting andis on file and maintained in City Hall.
Gabrielle Morones, Deputy City Clerk
CITY OF AVALON CITY COUNCIL
MEETING DATE: April 16, 2024 AGENDA ITEM: _______ ORIGINATING DEP: Administration CITY MANAGER: k&PREPARED BY: Jocelyn Francis, Assistant City Manager SUBJECT: Classification and Compensation Study Request for Proposal
RECOMMENDED ACTION(S): Authorize City staff to publish a request for proposals (RFP) for consultant services to conduct a Classification and Compensation Study.REPORT SUMMARY: The City of Avalon last completed a classification and compensation study in 2015. Due to emergency MOU changes in 2020, a classificationand compensation study was not completed at that time due to significant financial crisis.
In the current 2022-2025 MOUs for the SEIU Avalon Municipal Employees and SEIU Avalon Harbor Employees MOU5 state the City and (3) members selected by the unionwill work together with the consultant selection process and meet to mutually decide how to apply the findings of a City Classification and Compensation Study.Therefore, it is recommended to publish an RFP for a City Classification and Compensation Study, inclusive of all active City job classifications. The requestedservices will including benchmarking and survey design, total compensation analysis, market and competitiveness analysis, findings, and a final report.
If approved, City staff will publish a standard template RFP on Tuesday, April 30, 2024 with a tentative closing date of Tuesday June 4, 2024. Received proposals will be reviewed by the panel, the top scoring consultants invited to present, and arecommendation to City Council for a tentative award on July 16, 2024 (after adoption of the FY24/25 budget).
FISCAL IMPACTS: City staff are requesting $60,000 to hire a consultant to complete the survey within the proposed FY24/25 operating budget. An updated Classification and Compensation Study will assist the City in determining competitive wages.
GOAL ALIGNMENT: Fiscal and organizational stability.CONSEQUENCES OF NOT FOLLOWING RECOMMENDED ACTION: The City may not meet stated deadline to revise classification structures, policies and procedures.
FOLLOW UP ACTION: Publish
a Classification and Compensation Study RFP and
complete the City procurement process.
ADVERTISING, NOTICE AND PUBLIC CONTACT: The item was properly listed on the posted agenda pursuant to the Brown Act.
ATTACHMENTS:
. None.
CITY OF AVALON CITY COUNCIL
MEETING DATE: April 16, 2024 AGENDA ITEM: ______ ORIGINATING DEP: Administration CITY MANAGER: Ic PREPARED BY: Devin Hart, Management Analyst
SUBJECT: Award Contract for Joe Machado Field (JMF) Concession Stand RECOMMENDED ACTION(S): Authorize the City Manager to negotiate and execute a lease agreement with Santiago Bryan-Zwick dba Avalon Smokehouse, Inc. for the concession at Joe Machado Field.
REPORT SUMMARY: On February 6, 2024 City Council authorized City Staff to issue arequest for proposals (RFP) for the concessions at Joe Machado Field (JMF). The RFP waspublished on February 26, 2024. City Staff conducted a non-mandatory pre-proposal meeting and walk through the lease space on March 20, 2024; a total of 12 people representing four potential respondents attended.
The deadline to submit proposals was 1 p.m. on Wednesday, April 1, 2024. The City received four proposals by the stated deadline: (in alphabetical order) - Santiago Bryan-Zwick dba Avalon Smokehouse, Inc.
- Christina Grain dba Huaraches La Dona- Julio Marquez- Maria Dinazar Octavo City Staff evaluated proposals based on the best interests of the City and the following criteria,as outlined in the RFP:
- The firm has no conflict of interest with regard to any other work performed by the firm for the City.
- Clarity and conformance of proposal to RFP.- Content of the proposal. - Proposer’s experience and performance.- Team members’ experience and performance.
In terms of considering “content of the proposals,” City Staff considered the following elements:
1. Food/Menu.
2. Proposer’s Overall Restaurant Business Experience. Including, but not limited to, the qualifications and experience of business’s personnel who will be overseeingservices and managing operations.
3. MarketingNision. How the vendor plans to increase their market share for the future.
Of the four proposals received, three conformed to the format outlined in the RFP and provided all of the information requested; however, based on the “content of the proposal” criteria, one proposer stood out significantly -Santiago Bryan-Zwick dba Avalon Smokehouse, Inc.
The proposal provided by Santiago Bryan-Zwick dba Avalon Smokehouse, Inc. included a fully formed and thoughtful menu, commitment to investments in the facility, and plans for partnership and growth in the community. Additionally, the principle, Santiago Bryan-Zwick, has significant experience in the restaurant business in Avalon.
Staff recommends awarding the contract for JMF Concessions to Santiago Bryan-Zwick dba Avalon Smokehouse, Inc.
Staff recommend City Council authorize the City Manager to enter into negotiations withSantiago Bryan-Zwick dba Avalon Smokehouse, Inc. to establish the following terms for concession operations:
• Continuous year-round operation of the concession stand;• Require the concession stand to be open for all events at JMF, including recreational activities, school sports events, contracted league events, etc.; • Enter an approximate 2 year agreement with lessee, expiring on April 30, 2025;
• Before the initial term of operation expires, City Staff will conduct an internal review of operations. In the event both parties are satisfied and the Lessee is meeting the minimum requirements of the lease agreement allow for an additional 3-year term; • Maintain insurance coverage consistent with the requirements outlined by the AMC;• Comply with all aspects of the AMC, including the City’s Fats, Oil, Grease (“FOG”) ordinance, Styrofoam, plastic straw and plastic bag ban ordinance, etc.; • Establish an initial lease rate of $2 per square foot for the first six months, and up to the first year of operations. After six months, the City Manager may consider an increase the lease rate to the standard $4 per square foot subject to annual CPI. The available lease space is comprised of 279 square feet of interior space and 121 square feet of outdoor space previously used to store a food vendor cart. The initial monthly rental rate of just the interior space is approximately $558 and $1,116 after six months of operation. Including the outdoor storage space, the initial monthly lease rate would be$800 and $1,600 after six months of operation.
GOAL ALIGNMENT: Provide food service at Joe Machado Field for community gatherings including but not limited to: City recreation and school athletic games; community special events, and private gatherings were food is being served.
FISCAL IMPACTS: Lease revenue.
CONSEQUENCES OF NOT FOLLOWING RECOMMENDED ACTION: Food services will not be provided and no monthly rent be collected at Joe Machado Field for the snack bar services.FOLLOW UP ACTION: Implement City Council direction.
ADVERTISING, NOTICE AND PUBLIC CONTACT: Pursuant to the Brown Act.
ATTACHMENT:
- Proposals
- RFP
AvaLon Smokehouse INC.
03.12.2024
Santiago Bryan-Zwick
Avaton Smokehouse nc.
P.O.Box#1995
Avaton, CA 90704
1 Executive Summary
Our Mission at Avalon Smokehouse Inc is to provide a unique Catalina food experience for Locals and all visitors. We implement our Island values into each meal through integrating recipes passed down through generations to create a one-of-a-kind taste asunique as our Island. With over 13-years of restaurant experience I know the work it takes to make this dining experience special for everyone. Over the course of my professional career I have seen the value in bringing people together in such a tight community to enjoy food and the magic of memories made around a dinner table.
Avalon is a town with unique charm and Avalon Smokehouse will be a great addition by enhancing the restaurant experience and its cultLlre by providing unique dishes andbringing the comniunity together.
Goals
1 Run Virgires Snack Bar as A BBQ Snack Shack For Recreation Games! Events
2. Create Events at Machado Field
3. Catering Events at Field
4. Pop Up Events Run weekley at Casino Dock
5. Help run Fall Festival as a Vendor
6. VVork with the City for major events as a Vendor
2 Specifications
I will be investing around $10,000 in kitchen improvements to better equip the kitchen in order to have a more dynamic Kitchen to fulfill both the Snack Shack and Catering opportunities. I Will also be investing $37,000 into the Top of the line Commercial Smoker that will be built onto a trailer 5x7. In addition, will also he investing into a small food trailer which can be used for catering events or Pop up events. (This frees up Virgies Kit.hen andwill enhance Pop up events! Catering). 3 Table of Contents
1) IdentiFication of Proposer 4
2) Staffing Resources 5-63) Fiscal Stability 7
4) Experience and Competence 8-10
5) Project Specific Experience 11 -1 2
6) Proposed Method to Accomplish the Work 1 2-1 5
7) Insurance 16
8) Litigation 17) Other InFormation 1 8
1 0) Certification of Proposal 1 9
4 Identification of proposer
a. Avalon Smokehouse Inc. , when approved the address would be Virigies, currently my home office is at 243 Whittley Aye, Avalon, Ca 90704 b. S Corporation
c. Full ownership
d. Santiago Bryan-Zwick,
-Owner of Avalon Smokehouse Inc.,
-Address - P.O. Box#1 995 , Avalon, Ca, 90704, -Phone number:
5 Staffing Resources:
To Run Virgies: 2 on staff (one cashier, one chef) , Pop up Events: 1-2 staff depending on the event, Catering (Buffet style Pick-ups Catering Coordinator to set up and drop off at location). Big Events Smoker can be brought to location & Trailer. 2 personnel team.
(I)
a) Executive Chef: Santiago Bryan-Zwick
b) Cook /Cashier/ Pop up events : Juan Ciseneros
c) Catering Coordinator: icon Cucciaci) Prep cook! Events: Adrian Delgadoe) Cashier: Hayven Farley0 Cook/Cashier/Pop up events: Renton Minuto (ii)
1) Santiago Bryan-Zwick (Owner/ Exccutive Chef)
2) Jenn Cuccia Event Coordinator
3) juan Ciseneros day to day Operations
(iii)
My team will include a 6 employee team but is not limited to adding additional staff when needed. During the Concessions of Virgies there will be one chef and one cashier in order to run a smooth service. Catering events will be run by Event Coordinator jenn Cuccia. She will be able to set up at locations anclwe can drop food off( Buffet style). If we have a larger, Event such as Spring Fest, operations can be moved to Smoker on trailer and mobile 6 B
food trailer. This can be operated by 2-3 personnel teams. Pop up events with trailers and no BBQ Smoker can be operated 1-2 team membersEveryone on my team has cooking experience and restaurant experience so roles are broad as everyone can do prep and cook in some capacity while providing great customer service.
Santiago Bryan-Zwick -Executive chef, Run day to day operations, cashier when others arecooking, Menu development.
Juan Cisenros- Day to day operations, Prep Cook, Cashier, Helps with events Jenn Cuccia- Event coordinator
Renton Minuto Pop up event worker, prep cook, Cashier
Adrain Delgado Cashier, Prep cook
Hayven Farley- Cashier, Prep cook
Fiscal Stability - A Persona Loan Is ready for funding of this project as soon as contract is accepted (I)
(ii) attached on next page
(i) - N/A Business is to new to have an annual report
Experian Report - 7
8 -
Experience and competence
Over the past 13 years I have dedicated my professional career to the hospitality Industry.
While starting as a cook in the industry began my path in the restaurant industry. I fell in love with BBQ when I became a chef at a BE3Q and deli restaurant where they smoke theirmeats, During this time I obtained my Bachelors Degree iii Recreation and Leisure which taught me about management and the hospitality industry. I learned how you can really bring together a community while hosting events and through sports. When I realized thatmy food could be a part of the events that bring this town together, I realized that this is the dream I have been after. While moving to the island I heard of a Local opening a new business, a Fish House and wanted to he a part of this project. Over the past 4 1 /2 years I have been at the front of the house running one of the top Restaurants in Catalina. This business has grown and been able to open a sister restaurant clue to its success. During this time I learned a lot about daily operations of a successful restaurant which I will implement into running Virgies. I learned the ordering process of food, how to staffcorrectly, train employees and work with customers to provide a memorable experience.
Working in different Catalina restaurants, and other service opportunities helped me learn solid customer service skills, and scheduling, training and supervising many different typesof employees gave me the opportunity to learn how to build successful service focusedteams. I will bring this Island knowledge to this new endeavor.
Each team member has worked in the industry and became a valued professional in their own roles. jenn who has been helping with the M is a respected leader in banquets andable to run our catering end for the Business. Juan Ciseneros, a city Fire Dept Firefighter, will help run the business on his days off from the city and another great connection to the community. Being a family run Business, my step-Daughter will help me run the snack shack while I cook. Shes one of the best bakers I know, which is also a delight for thecommunity. Avalon Smokehouse is a project that started with the community and will grow with it. From handed down Generational recipes to ones built by the people in our town, our menu will have all house-made food. OUr meats are made with our Avalon Smokehouse rubs and sauces smoked to perfection, with sides that are just as authentic.
We’re ready to bring a new taste to Avalon that will be perfect for the games at Machado Field and more. I have just filed my business with the state and received my Business License for this Project. I also have my articles of Incorporation filed and opened a 9 business credit account with a US bank on the Island. While preparing for this I have obtained Contracts to have a Custom Commercial Smoker buUt onto a trailer which is the top-of-the-line in the husiness.lt is the Southern Pride Smoker Spx 300 and able to cook up to 300 lbs of meat at a time off two logs of wood. It is about a 4-6 week build and reacJy to be built as soon as this contract is accepted. Chef Gordon Ramsey calls it the Rolls Royce of BBQ Smokers. I have also found a wood supplier able to deliver to the barge, and ready tomove forward as soon as I am. Every part of this process has been tailored, to not onlyprovide Avalon with BBQ food we don’t currently have, but to a standard that will bring people to Avalon for BBQ . The equipment and recipes are ones that have the potential ofputting our small town on a Big BBQ map of must stops while in southern California. It’s My dream to Build Avalon Smokehouse as one of the top tier BBQ Pop Ups and it all starts from Virigies Concession Stand. I have already started networking on Social media and made connections in the BBQ community. I have developed 3 different Signature BBQ Sauces and multiple rubs. One Sauce passed Down in the family and two I’ve taken the lasttwo years to develop. BBQ to me is more than just a plate of ribs, its a family eating well From family recipes. For us it’s all about getting families around a dinner table to fill it with laughter and enjoy our food Just as mine was growing up. Some of the most, memorable times in our family were around those tables. I was fortunate to grow up with amazing parents and my mom was always cooking for us (with 4 kids +friends she had to).lf given the opportunity to run this business for the city I know I will take on the challenge and make those tables larger and larger by feeding more and more people. Not only am Iinvesting a large amount of income to make this possible but I am one of the hardest workers I know. When you get me as your tenant I will go after it day in and day out to make this a success. The City’s Snack Shack will have some of the best food on the Island.
Sport tournaments will have an array of food that they can’t get anywhere else and all while working with cross promoting others in the industry. We’re a town full of hard workers arid I cant wait to be a part of the history of food on the Island.
References from Projects in the industry
Mark Costello (Owner of The Locker Room sports bar where i participated in Monday Night football as a food supplier)
10 —1
Yoli Say- (Grandmother of benefactor from Funciraiser) This reference is to confirm it was a successful fundraiset
Tricia Martinez Director of Food and Beverage Catalina Island Company (Manger while worked for the Island company) (Character Reference while working in the restaurant industry)
When think of my Local experience and knowledge of the city it immediately goes to how welcoming this city is. 7 years ago I came to the Island after Long Beach state for a summer internship and was going to go hack to Long Beach afterwards. When my feel landed and met a little lady I knew I was home. Catalina Island is where I found my peace. I met mynow wife that first summer Tessa Hernandez and her daughter. Her whole family was so welcoming and their history goes back 4 generations. I Became a reserve Firefighter for the city 2 years ago wanting to give back to the Island that has provided me with such a life. Wealso welcomed a baby boy 2 years ago, growing our little family. I started my work on the island like many have working multiple places but in the end was able to help another local family build their Restaurant business at NDMK Fishhouse. For the last 4 ½ years I’vehelped build up that restaurant with Adam and Chefjoel. Being part of the Island community and raising my family in it is truly a dream. 11 Project Specific A ExperienceIn the past year I have had two relevant projects when coming to catering.
My wife and I entered into the list of local vendors to provide food for The Lockeroom’sMonday night football event, We advertised 6 clays prior to our event, to avoid interfering with the previous vendor the week before, Game started at 5:00 and when we got there the line was already fornied going through the front winding around the service area and out the door, For 3 hours we served non-stop and fed everyone. I prepared smoked pork butts pulled into pulled pork potato salad and coleslaw, I had bottled some of my sauce as well and we sold over 125 plates of food. This is where we first really realized the demand for BBQ in this town from locals. We kept to Mark’s limit and sold plates for $1 0. We invested $350 into food, plates, seasonings , ingredients to make saLices and were able to almost quadruple our investment. In the restaurant business you want to triple your investment as you pay for your overhead with 1/3 of that cost and ‘/ to food leaving 1/ to the business. This is the structure I’ve always been taught. Next year we will acid another employee as we plan on always being a vendor there. This is a great event and gets our food to the locals and visitors in the center of town.
The second event we did was a furrdraiser, something that I will continue doing. The Community is so important to us and when we heard one of our community members fellill to Len kernia (cancer) we wanted to help. Tessa put together a funclraiser where all the cash went directly to the family. I offered dinner for 6. I smoked two racks of ribs, one pork butt and made coleslaw as a side with one signature sauce. I enlisted my friend Andrea to make desserts as she is a great baker. We ran the fundraiser for one week and raised over $1,200. Total investment was $1 00. The recipient is my son’s cousin who is 2 years old.
While BBQ is a great business its also an opportunity to help others. We have already decided,if given the opportunity to run the concession stand, we will start a scholarship program for one child in the community to be awarded each year. 12 13
Proposed method to accomplish the workMy management approach to accomplish a successful service to the city is to be hands on. I will be teaching everyone on my team my ways of food prep and making all the rubs and sauces personally. My Equipment is top of the line and consistent. It’s programmed to runthe preset program sequence (cooking meat at the same temperature for a preset length of time then turns into a hold holding cabinet). This ensures that the food is not overcooked hut cooked to perfection while holding at a food safe temperature allowing the fat to render even more. I upgraded the smoker to have this program in order to maintaina consistent cook in case another cook puts the meat into the smoker other than myself. Italso has a lockbox over the control panel to ensure only staff has access to controls. All these steps are being taken to accomplish the work load with minimal staff yet producing enough meat in order to stock Virgies for a busy weekend and enough for an event if one is also occurring. Years in the field has taught me that these investments into quality are what make a lasting Business while having to watch overhead, of course, and keep staffing lower contributes to that. An employee doesn’t need to constantly be on this smoker, while other models require constant attention, this helps keep employee margins down and in turn providing great food at a fair price.
I’ve been running the front of the house of NDMK Fish House for the last 4 plus years and so I’ve done hiring training, staff management and come up with solutions on the fly. The restauririt Business always has its challenges however, networking with other restaurant managers nnd owners has helped me learn on the job.. There is always a solution when you’re in a bind. Whether it’s a busy week and you have run out of an item 14 or you need staffing resources, building these relations has always helped NDMK be successful. My Recreation and Leisure degree from Long Beach state taught me a lot aboutthe hospitality industry however one of the most important skills I learned was the concept of Networking. To run a successful business I will be networking with differentbusinesses and organizations that are looking to have events run for them or vendors to make an event even bigger and bring more people into their event. I was taught to alwayshave fun vvith the food Fm creating and thats another aspect that will help us in our path to success. BBQ techniques are always growing and enhancing being part of the BBQ community you are constantly creating new dishes. That means when we do have ourself-created events or pop ups we can have different specials for different meals. I will be building with my team to keep pushing our limits ri creativity and having them hone in on their strengths.jenn Cuccia who will run our Catecirng side of the business will help keep us organized and on track to fulfill any order.Jcian Cisenaros already has a great relationship with the commLlnity as a Local city Firefighter and will help run the business, (We all Know Firefighters eat well) and often cook at community events and that also helps build more relationships. As a reserve firefighter myself I will be looking to continue working with the city keeping their best interests as a food vendor in mind.
With the correct Personnel we will be able to run a successful concession stand for the city while operating a successful catering business as well. Our Goal is always to provideour customers with top of the line food at a fair price. While Avalori Smokehouse will be operating Virgie’s we will have our promise to the community that we will provide food justas unique as our Island. I will have kids menu items or simple items as well on the menu in order to offer lower cost items ( Burgers, Chili dogs, rib plate) . I will plan to offerFamily style BBQ Eating that would also keep prices down for a family while at the ballpark. BBQ 15 Packs are an easy way to try many different meats and feed 4 people for much lower costs than clown in town. Also having the option to just purchase meat by the half lb or lb may provide an option for those who are just having a snack or taking borne to have dinner with the family.
Family is what my food is all about and being part of the history of Virgie’sis what I want as my legacy A hard working Local Family that wants to share their family recipes with the community; A BBQ tradition started in Avalon for the City. In our first year we will participate in events held by the city like fall fest, try and link up with music on front street and do pop up events ourself. We will also create a family night event at the field. I plan on getting toast as our POS system which will accept credit cards, runs operational costs, assists with payroll and shows data on top selling items. Attached is my menu once thecommercial smoker arrives to avalon. In the meantime I will have a basic menu for the Rugby tournament as it’s going to take aboul S-C weeks to get built as its a custom commercial smoker. Attached will be the rugby menu as well. -
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Yf!Yfl‘iYflY
_________
- IIYLIAPPETIZER ) SANJ/1IIICNHES
BURNIES Sjiud for the $15 Pulled pork $14/$17
best of buus Pulled pork topped with coleslaw on a
Loaded baked potato stuffed with your French roll and sauced to one’s liking onchoice of pulled pork or bbq chicken topped - $15/$18 with queso sauce and sour cream chives ristet Virgie’s Nachos $14 Smoked brisket with BBQ sauce and cheese Smoked pulled pork nachos loaded with uban $14 cheese .jalapeños. black olives, sour cream Smoked pulled pork, smoked ham, pork loin - Swiss cheese pickles Cubano sauce pressed Avalon twinkies 10 3 peppers stuffed with cream cheese chorizo Hole 4 12wrapped in bacon and smoked to Grilled cheese on toast bread stuffed with perfection .. pit master will rotate stuffings Avalon Twinkies Bo’s Mac bowl $14 Station 55 special $16/$19Mac and cheese bowl topped with choice of pulled Pork, chopped chicken, or Brisket with House cured pastrami smoked to perfection Avalon Smokohouso BBQ Sauce topped with mustard pickles Swiss (when available , sometimes out on call)(in brine) Brisket salad $16 Smoked tn tip $15/$18
Chopped Romaine w/ tomatoes crispy onion
bell pepper topped with house made blue Avalon Smokehouse Espresso Rubbed tn tip, cheese dressing chimichurri, coleslaw
Phialy Chicken! Tn Tip $14/$16 VI R G I ES K I D S Queso sauce Bell peppers Onions Rib plate 12 BBQ Chicken $10/$14 3 bones one small side cheeseburger $8 Chopped smoked chicken topped with BBQ
Comes with French fries and a sm drink. Sauce and choice topings add chili ±$3
Veggie burger ‘ Blackened Shrimp $14/$16
comes with fries and a drink Blackened Shrimp Topped with cole slaw and Alabama White Chicken tenders $8 Sauce
Comes with fries and a drink
Hot dog
Addchili4$3
Prices will be adjusted once price point is
determined by food cost and operation cost
prices listed are just an example
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16 Insurance
I am currently working with a Broker from Swell Insurance to provide all three insurances needed to he held by time of occupancy and will be fulfilled by time of occupancy.
Litigation
None
17 18
Other information
a) At Ndmk Fishhouse our goal is to keep our staffing at around 22% of revenue for the day. While manage the front of the house we are able to make cuts when needed during the slow season and staff correctly to run a smooth service. I have found the perfect amount of staff during the high season and we run accordingly. My staff has stayed with me through the years building runners and bussers into cashiers andservers. I try to promote with a goal of upward mobility, so that employes who start at an entry level assignment has an opportunity to earn a better spot based on their service perforrnance.I make the schedule weekly sometimes two weeks in advance in order to control time off requests in the summer working with everyone’s availability. We are able to consistently run $10,000 gross income days utilizing the correct amount of staff weekly in the summer all within keeping in the allocatedpercentage of staff.
B/C) As a Reserve FireFighter for the city I am involved in drills bL.weekly and so that i will be able to assist full time firefighters vvhen they are in need of extra personnel. juan Ciseneros, another team member, is a full time FireFighter for the city. Capable of running Funciraisers for community members and creating scholarships for kids within the community. I am cUrrently VVorking full time at NDMK Fishhouse running the front of the house and serving.
D) I Santiago Bryan Zwick and Avalori Smokehouse INC. have no conflicts of interest in connection with providing service.
19 Certification of Proposal
The Undersigned Hereby submits its proposal and, by doing so, agrees to furnish services to the City in accordance with the Request for Proposal (REP), and to be hound by the terms and conditions of the REP”
Huaraches La Doña
Business Proposal
01 April 2024
For
Joe Machado Field
Concessions Operator
Cristina Grain
ir
1. Executive Summary
Overview:
Huaraches La Doña is a dynamic venture founded by three sisters with a combined experience of over a decade in successfully managing and operating various businesses within the vibrant city of Avalon. With a deep understanding of the local market and a passion for culinaryexcellence, Huaraches La Doña is poised to establish itself as a premier dining destination in the heart of Avalon. Our proposed venture entails the opening of a restaurant that not only caters to the diverse palate of Avalon’s residents and visitors but also encapsulates the essence of community and hospitality. Leveraging our extensive experience in business management, customer service, and culinary arts, we aim to create a dining experience that exceeds expectations and fosters lasting connections with our patrons.
Key highlights of our business model include:
• Unique Concept: Huaraches La Doña will offer a unique dining experience that combines innovative culinary creations with a warm and inviting atmosphere. Our menu will feature a fusion of local flavors and global inspirations, curated to appeal to a wide range of tastes.
• Experienced Management: The founding sisters bring a wealth of expertise in business management, operations, and customer service to the table. With a proven track record of success in the Avalon market, we are well-equipped to navigate challenges and capitalize on opportunities in the restaurant industry. • Commitment to Quality: At Huaraches La Doña, quality is non-negotiable. From sourcing the freshest ingredients to meticulous attention to detail in food preparation and presentation, we are dedicated to delivering an unparalleled dining experience thatdelights the senses and leaves a lasting impression. • Strong Network: Our extensive network of industry contacts and local connections provides us with valuable resources and support, ranging from supplier relationships to marketing partnerships. This network will be instrumental in driving awareness andgenerating buzz around our restaurant launch.
Conclusion:
In conclusion, Huaraches La Doña represents a compelling opportunity to establish a successful restaurant venture in Avalon, driven by a passion for culinary excellence, a commitment to customer satisfaction, and a proven track record of business acumen. We are confident that with our collective expertise and unwavering dedication, Huaraches La Doña will emerge as a celebrated addition to Avalon’s culinary landscape.
2 Table of Contents
Executive Summary 2
Identification of Proposer 4Staffing Resources 4
Fiscal Stability 5
Experience and Competence 5
Proposed Method to Accomplish Work 7
Insurance 10
Litigation 10Other Information 10
Certification of Proposal 11
3 3. Identification of Proposer
a. Legal Name and Address: Huaraches La Doña
b. Legal Form of company: Partnershipc. Parent Company: N/A d. Contact:
Name: Cristina Grain
Phone: 4_ Email: -
e. City Business License Number: Pending
4. Staffing Resources
a. Firm Staffing and Key Personnel
(I) Staff
1. Cristina Grain
2. Adrina Grain
3. Siria Bastida
4. lgnacio Melo
(ii) Persons principally responsible for working with the City
1. Cristina Grain
2. Adriana Grain
3. Siria Bastida
(iii) Key Personnel and Responsibilities:
1. Cristina Gain
a. Role: Operational Leader
b. Responsibilities: Oversee overall business strategy, decisionmaking, and direction. Provide guidance, leadership, and support to the management team. Oversee financial planning, budgeting, and accounting functions. Monitor cash flow, expenses, and profitability.
2. Siria Bastida
a. Role: General Manager
b. Responsibilities: Manage day-to-day operations, including staff supervision, customer service, and financial performance.
Oversee hiring, training, and scheduling of employees. Ensure 4 compliance with health and safety regulations, quality standards, and operational protocols.
3. Adriana Grain
a. Role; Guest Experience
b. Responsibilities: Oversee front-of-house operations, including kitchen assistance. Ensure smooth service flow, maintain cleanliness and ambiance, and address customer inquiries and concerns promptly and professionally.
4. lgnacio Melo
a. Role: Head Chef
b. Responsibilities: Develop and execute the restaurant’s culinary vision and menu concept. Lead kitchen operations, including menu planning, recipe development, and food preparation.
Supervise kitchen staff, manage inventory, and maintain food quality and consistency.
5. Fiscal Stability
(i) We are in the process of establishing our business. A personal credit report has been provided. See Exhibit “A” for more details.
6. Experience and Competence
a. Experience
(I) With a proven track record of successfully running and managing multiple businesses in Avalon, we possess a deep understanding of the local market dynamics, consumer preferences, and operational challenges. Our experience enables us to develop comprehensive business strategies, implement efficient processes, and effectively manage resources to ensure the restaurant’s longterm viability and success. (ii) Our diverse background in managing businesses within Avalon exposed us to various aspects of the local culinary scene. Whether through direct involvement in food-related ventures or through partnerships with restaurants and suppliers, we have gained valuable insights into sourcing high-quality ingredients, crafting enticing menus, and maintaining culinary standards. This expertise will be instrumental in shaping the restaurant’s culinary direction, ensuring the creation of innovative dishes that resonate with Avalon’s discerning clientele. (iii) 0 years. We are in the process of obtaining a business license. (iv) References
5 1. Sean Brannock
2. Jennifer Lavelle L
3. Island Caterers and Seaport Bistro
a. Chef Greg and Elizabeth Wenger
(v) Years of operating businesses in Avalon has led us to cultivate a robust network of industry contacts, suppliers, vendors, and local stakeholders. These connections provide valuable resources, insights, and support that can facilitatevarious aspects of restaurant operations, including sourcing ingredients, securing partnerships, and marketing the establishment. By leveraging our local network,we can effectively navigate the intricacies of the Avalon business community and position the restaurant for success.
b. Project Specific Experience
(i) Relevant Service Contracts:
1. a. Role: Sales agent
b. Business ID: 011128
c. Dollar value: 2.5-3% commission of home sale valued. Description: Advisor for homebuyers and sellers e. Staffing: Self employedf. Duration: 2 years
g. Relationship to client: Customer Service
h. Contact:
Cristina Gain
Realtor
eXP Realty
—
P.O. Box 2182 Avalon, CA 90704
2. a. Role: Owner
b. Business ID: 010497c. Dollar value: $310 per day of service d. Description: Provided in-home care to clients on a 24/7 basis e. Staffing: Independent Contractingf. Duration: 7 years g. Relationship to client: Customer Service
h. Contact:
Cristina Gain
Case Manager
Avalon Home Help LLC
6 P.O. Box 2182 Avalon, CA 90704
3. a. Role: Owner
b. Dollar value: $20,000c. Business ID: 009361:
d. Description: Customer services, cleaning the facilities e. Staffing: 2 employeesf. Duration: 6 years
g. Relationship to client: Customer Service
h. Contact:
Siria BastidaOwner
Siria’s Cleaning Service
-J----’
7. Proposed Method to Accomplish the Work
(i) Management Approach
a. Market Research and Concept Development:
1. Conduct comprehensive market research to identify
current food trends, consumer preferences, and competitor analysis in Avalon.
2. Define a unique concept that aligns with market demands, reflects the founders’ vision, and sets the concession apart from competitors.
3. Refine the concept based on feedback from potential
patrons industry experts, and focus groups to ensure itsviability and appeal. b. Business Planning and Financial Projections:
1. Develop a comprehensive business plan outlining the
concession’s objectives, target market, marketing strategy, menu offerings, staffing requirements, and financial
projections.
2. Estimate startup costs, including leasehold improvements, equipment purchases, initial inventory, licensing fees, and marketing expenses.
3. Create financial projections for the first three to five years of operation, forecasting revenue, expenses, cash flow, and profitability.
7 c. Branding, Marketing, and Pre-launch Promotion:
1. Develop a strong brand identity, including a memorable name, logo, color scheme, and brand messaging thatresonates with the target market.
2. Create a comprehensive marketing plan encompassing
digital marketing, social media engagement public
relations, local advertising, and community outreach.
3. Generate buzz and anticipation for the launch through teaser campaigns and pre-launch events.
d. Staff Recruitment, Training, and Operational Setup:
1. Recruit a skilled and passionate team of employees,
including chefs, kitchen staff, band managerial personnel.
2. Provide comprehensive training programs to ensure
consistency in service standards, food preparationtechniques, menu knowledge, and customer interactions.
3. Set up operational systems and procedures for front-ofhouse and back-of-house operations, including: inventory control, food safety protocols, and point-of-sale systems. e. Soft Opening and Feedback Integration:
1. Conduct a soft opening period to test operations, gather feedback from initial patrons, and identify areas for
improvement.
2. Use feedback from soft opening guests to make necessary adjustments to the menu, service flow, ambiance, and
operational processes.
3. Continuously monitor and refine operations based on
ongoing feedback from customers, staff, and industry
trends to maintain high standards of excellence.
f. Grand Opening and Ongoing Management:
1. Execute a successful grand opening event to generate excitement, attract media attention, and showcase the
concession’s offerings to the community.
2. Implement a robust management structure to oversee dayto-day operations, monitor financial performance, and address any challenges or opportunities that arise.
3. Foster a culture of continuous improvement, innovation, and hospitality to ensure the restaurant’s long-term
success and sustainability in the competitive Avalon dining scene.
8 (ii) Menu to be modified
Hamburgers Chicken Burgers
Regular $7.50 Regular $7.50
Wth Cheese $8.00 With Cheese $8.00
With Bacon $8.00 With Bacon $8.00
Cheese and Bacon $8.50 Cheese and Bacon $8.50
Hot Dogs French Fries
Regular $5.50 Regular $4.50Cheese dog $6.00 Cheese fries $7.50 Chili dog $6.50 Chili fries $7.50
Chili cheese dog $7.00 Chili cheese fries $8.50
Bacon Cheese dog $7.00 Chili bowl $7.00
Chili cheese bowl $8.50
BLT $7.00
Bacon, Lettuce, and Tomato Chicken Wings (6) $12.00
Huaraches Tostadas
Solos $10.00 Tinga (chicken chipotle) $7.50Chicken, Asada, Chorizo Cream and Cheese $3.00 Cheese or Mix $18.00 Quesadillas
Cheese $10.00
Caldos Fr Sat & Sun Asada and Cheese $16.00
Turkey $18.00
Chicken Nuggets (6) $7.50
Tamales Fr Sat & Sun Tacos(Iettuce,cheese,ciIantro,onion) Cheese and Veggies $3.50 Asada $5.00
Pork & Green Salsa $3.50 Chorizo $5.00
Chicken $5.00
Snacks Beverages
Bottled Water $2.50
Bottled Soda $4.50
Desserts Juice $4.00
Cookies $3.50 Domestic Beer $6.00
Imported Beer $7.00
Ice Cream Bars $4.50 Glass of Wine $9.00
Churritos $4.00 Champagne $9.00
9 (iii) California Food Handler Certification
a. Please see the attachment labeled Exhibit “8”.
8. Insurance
(I) Please see the attachment labeled Exhibit “C”.
9. Litigation
(i) N/A
10. Other Information
a. We have a proven track record of staffing tasks efficiently and completing projects on time and within the allocated budget. In previous business ventures within the city, we have consistently implemented effective staffing strategies, ensuring the right talent was assigned to the appropriate tasks based on skills and expertise. Through meticulous planning and resource allocation, projects were meticulously managed to optimize productivity and minimize downtime. By establishing clear milestones, closely monitoring progress, and promptly addressing any obstacles that arose, we were able to ensure that deadlines were met without compromising on quality or standards. This commitment to timeliness was further reinforced by effective communication channels that facilitated seamless coordination among team members and stakeholders. b. As seasoned veterans of the Avalon food festival scene, our team has participated in over 30 festivals throughout the year, including those held during spring, fall, Cinco de Mayo, Halloween, and even library events. With a passion for culinary innovation and a flair for creating memorable dining experiences, we have consistently delighted festivalgoes with their diverse array of dishes and creative presentations. c. With a collective involvement of more than 15 years in the city of Avalon through our three previous and ongoing businesses, we are deeply ingrained in the fabric of the community. Our longstanding commitment and active engagement have not only contributed to the economic vitality of Avalon but have also enriched the local culture and lifestyle. Through our businesses, we have forged strong relationships with residents, fellow entrepreneurs, and municipal authorities, playing an integral role incommunity development initiatives and fostering a sense of belonging among residents.
Our track record of success, coupled with the genuine investment in the city’s growthand prosperity, underscores our dedication to Avalon’s continued evolution and prosperity.
d. The proposer hereby affirms that there are no conflicts of interest in connection with providing the Services outlined in the proposal. We operate with transparency, integrity, and professionalism, ensuring that our actions are always in the best interest of our clients and aligned with the objectives of the project. Our commitment to ethical conductand adherence to industry standards safeguards against any potential conflicts of interest, allowing us to deliver the highest level of service with unwavering dedicationand impartiality. 10 11. Certification of Proposal
The undersigned hereby submits its proposal in response and, by doing so, agrees to furnish services to the City in accordance with the Request for Proposal (RFP), and to be bound by theterms and conditions of the RFP. ,
3///2 (/
(Signature) ‘‘ (Date)
Cristina Grain
(Name)
11 Certicicate of Achievement
s0655
ASTM 265
Cef,cc Istrr
This certificate is awarded to
IGNACIO MELO
Congratulationsl You have completed
ServSafe California
Food Handler Assessment
National Restaurant Association
233 S. Wocker Drive, Suite 36(X)
C3c’go, [ oOoO(>633
flQ.765.2122 r Cnicagncre 2.75iO()
Restorort.rg Se”Snfe conCertificate Number 6131 209
Expiration Date 1127/2026
1/27/2023 11r.Wi3
CERTIF1CATE -— of —
Adriana Grain
has successfully completed the required Food Handler program for Food Handler
Exam Form Number:
the
Always Safe
company
The Always Food Safe Company
899 Montreal Circle, St. Paul, 55102
www.alwaysfoodsafe.com
Nick Eastwood
President
The Always Food Safe Company
Date Completed:
Certificate Number:
2024-3-30
3512209
Valid through: 2027-3-30
22 ARAB ANSI ldt’,’ 8o.r
CERTI FICATE
-3
Siria Bastida
has successfully completed the required Food Handler program for Food Handler
Date Completed:
Certificate Number:
2024-3-30
3511559
Valid through:
Exam Form Number:
2027-3-30
22 the
Alwaysff
I
comoany —
Nick Eastwood
President
The Always Food Safe Company AWSI NaUooaf 4ccreArat,a Boa,d The Always Food Safe Company 899 Montreal Circle, St. Paul, 55102
www aiwaysfoodsafe corn ‘t-_--:::’_ —
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JULIO MARQUEZ 05/09/1978
MA GUADALUPE 09/07/1975
JULIO C. MARQUEZ 02/12/2004
141 METROPOLE AVE. P.O. BOX 2123
Statement of Understanding
Organization, business background Business Plan (work plan, deliverables) Staffing Plan Description of venue, menu, season, hours, pricing • Venue- Joe Machado Field Concession Sand — Virgies
a Summer Season April- September open 6 days a week Tuesday- Sunday• Winter Season October- March open 5 days a week Wednesday -Sunday• Open for all sporting events and all Joe Machado Events• Menu Items
TACOS (ASADA, AL PASTOR, POLLO, CABEZA, CHORIZO, BARBACOA, VAPOR) TORTAS
QUESADILLAS
SO P ES
BURRITOS
CHILAQUILES
HAMBURGERSHOTDOGSNACHOS
FRENCH FRIESFLAUTAS DE POLLOMOJARRAS FRITAS
TAMALES
CHILES RELLENOSGO RD ITAS
SNOWCONES- 7 TO 10 FLAVORS
AGUAS FRESCAS- 8 FLAVORS
DIFFERENTTHEME NIGHTS: BIRRIA POZOLE, COCTEL DE CAMARON, ENCHILADAS Description of investments to the facility, equipment investments Proposal terms
Estimated income — Years 1-5
request for proposalOperator Experience
ReferencesOther information
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PROPOSAL FOR JOE MACHADO FIELD CONCESSIONS OPERATION
• Provide continuous, year around operations.
• Open during all special events, including but not limited to the Old Man Rugby Tournament the first weekend in May, recreational activities, school sports and contracted league events.
1. Executive Summary:
• I pLan to operate the concession stand at Joe Machado Field year around, in conformance with the RFP, with the emphasis on good, heaLthy, affordable food.
• We wiLl prepare hot and cold food to order with standardized recipes, with strong knowledge of safe food handling and sanitation practices.
• We wILL provide the high standards of customer service we are known for in our other operations.
• This operation will be clean, sanitary and safe.
2. Table of Contents. See detaiLs to folLow.
3. Identification of Proposer:
a. Legal name and address: Maria Dinazar Octavo
b. Legal form of company: Sole Proprietorship
c. Is company a wholly owned subsidiary: No.
d. Name, Title, address and telephone number to contact:
• Maria Dinazar Octavo, owner• Post Office Box 2557, AvaLon, CA 90704 I
e. City Business License # if a current license holder:
• #010047—Catalina Memories
• #011324- Avalon Sunshine
4. Staffing Resources:
a. Staffing and key personnel
(I) Number of staff assigned to perform the services: see section ii.
Names/discipline/job title of each: see section ii
Your capacity to provide additional personnel as needed:
We have commitments to bring additionaL staff on board as business demands.
(ii) Three persons that will, be principally responsible for working with the City:
1: Maria Dinazar Octavo: Owner/Operator
2: Maria Ramirez: Supervisor of Food Service3: Jessica Alvarado: Manager of Operations (iii) Proposed team organization, identification and responsibilities of key personnel:
Our Manager and Supervisor wiLl manage the concession stand:
welcome customers; pLace the orders and serve the food and beverages; stock suppLies in the counter area; inventory suppLies at end of day, maintain the stand cLean and sanitized.
5. FiscaL StabiLity:
a. Evidence of corporate stability:
(i) current report from any commercial credit rating service such as Dunn and Bradstreet or Experian, or
See Exhibit A, attached, pg. 7 & 8
Additional detail from US Bank
(ii) A letter from a financial institution stating a current Line of credit; and/or
2 (iii) Latest audited financial statement and br annual report that has been certified by a CPA.
6. Experience and Competence:a. Experience:
(i) Description of how your experience, technical and professional skills will meet the goals and fulfill the general function identified in the RFP.
As an owner/operator of various businesses in Avaton, I have both the experience and skills to deLiver outstanding experience to operate theconcession business at Joe Machado FieLd. have been in business in Avaton for over 30 years and with famiLyrestaurant business in Mexico.
CataLina Confetti, Avaton, 15 yearsCataLina Memories, AvaLon, 14 years (ii) The past experience of the staff to be assigned to perform the services in performing similar services.
My staff aLL have extensive experience in the food service industry in AvaLon.
(iii) The number of years the firm has conducted business.
Over 30 years.
(iv) Three references regarding your experience and performance performing similar services.
• Gerardo Bravo. BLuewater GriLL,
• Manuel Pedroza, BLuewater GriLl, IE
• Maria Reyes: Sand Trap Restaurant_
1iJE - II - • Caroline Wickham and ALfredo Cisneros, Katie’s Kitchen, 3 (v) Your local experience and knowledge otAvalon.
• I have been in business in Avaton for 36 years.• As an owner/operator I have excellent experience in all phases of an operation, including the hiring, training and supervising LocalempLoyees. • I have an exceptionaLLy good reLationship with our LocaL IsLanders. • I know that Islanders need and appreciate good and healthy affordabLe food.
• We wiLl, exceed their expectations.
b. Project Specific Experience
(i) A description of the three most relevant service contracts held within the last five years:
• CataLina Confetti: retail and food items: 15 years• Catalina Memories: retail operation, 15 years• AvaLon Sunshine: retaiL operation, 1 year Contact name, position, entity name, telephone number, fax, email address for each project. Owner.
(ii) Describe in detaiL if any of the following applies: None Apply. • Failure to enter into a contract or professional services agreement once selected.
• Withdrawal of a proposal as a result of an error.• Termination or failure to complete a contract• Debarment by any municipal, county, state, federal or local agency. • Involvement in litigation, arbitration or mediation. Conviction of the firm or its principals for violating a state or federal antitrust law. Knowing concealment of any deficiency in the performance of a prior contract. • Falsification ofin formation or submission of deceptive or fraudulent statements in connection with a contract.
• Willful disregard of applicable rules, laws or regulations. 4 7. Proposed method to accomplish the work:
Describe the management approach to providing the services to the City, including hours of operation, menu, forms of tender that may be accepted, etc. Draft first year schedule of tasks, milestones and deliverables that wilL provide for timely provision of the services. Identify additional necessary tasks.
The concession stand wiLL be operated in fuLL conformance with the requirements of the RFP, with emphasis on quality, safety and security.
The menu wilt include:
• Burgers (cheeseburgers, bacon cheeseburgers)
• Hot Dogs (with aLLthe trimmings), Corn Dogs• Pizza slices • Tacos: Asada, chorizo, chicken• Nachos, asada nachos
• Vegetarian options
• Popcorn, granola bars, cookies, chips, candy bars, peanuts • Ice cream
• Sodas, juices and water
Menu wiLl be competitive or priced Lower than other fast-food venues in Avaton such as Coney Island or Eric’s on the Pier.
Tender: Credit cards, AppLe Pay, Venmo and cash
8. Insurance: I currently maintain worker’s compensation, LiabiLity andproperty insurance and wiLL extend these policies to the concession stand operations.
9. Utiation: Provide litigation history for any claims filed by your firm or against your firm in the last five years. None.
5 10. Other information:
My years in business have provided me with excellent skilLs to appropriateLy staff my business and to deliver a quality product.
Description of community involvement:
• St. Catherine’s Church activities and voLunteer work. Contact Father Dana au — • Personal care to LocaL elderLy and infirm (details provided on request, due to privacy)
Description of any previous involvement with the City.
• GeneraL invoLvement in a variety of community activities over the years.
Statement of no conflicts of interest in connection with providing the services. • I have no conflicts of interest in connection with providing these services.
11. Certification of Proposal:
The undersigned hereby submits its proposal and, by doing so, agrees tofurnish services to the City in accordance with the Request for Proposals (REP) and to be bound by the terms and conditions of the REP.
Names: Maria Dinazar Octavo
Signature:
Date:
‘C)
6 CITY OF AVALON CITY COUNCIL
MEETING DATE: April 16, 2024 AGENDA ITEM: ______ ORIGINATING DEP: Public Works CITY MANAGER: _______ PREPARED BY: Robert Greenlaw, CIP Project Manager Devin Hart, Management Analyst
SUBJECT: Wrigley Road Traffic Safety Improvements
RECOMMENDED ACTION(S): Approve the plan as presented for modifications and striping along Wrigley Road in the space designated including four curves between the Pet Cemeteryand Buena Vista Point.
REPORT SUMMARY: Wrigley Road, the steep “high road” linking Clemente Avenue to Pebbly Beach Road, is comprised of four curves — Catalina Pet Cemetery, 333 Wrigley Road, Buena Vista Point and 3 Palms. These four roadway curves do not include any striping or supplementary warning signage to notify drivers of the curving inclined condition.
Wrigley Road is frequently used by visitors and is a main arterial road when Pebbly Beach Road is closed.
Working cooperatively with W-Trans, California Traffic Engineering Consultants, City Staff developed recommendations based on direction from the California Manual on Uniform Traffic Control Devices (MUTCD) as well as engineering judgement, to make recommendations to enhance the safety of the road.
1. The City should stripe a yellow centerline through the curve to provide an 11-foot inside lane and 10-foot outside lane, as well as white edge line separating a 6-foot parking pullout where there is 27 feet of width in front of the Pet Cemetery. The red “No Parking” edge line striping should be removed on the Pet Cemetery side of the road.
2. The City should install a W-1 1 Hairpin Curve warning sign in the downhill direction placed 100 feet in advance of the start of the curve. While the City’s speed limit in Avalon is 20 mph, curve conditions and engineering judgement indicate that a more appropriate speed through the curve is 10 mph. The W-1 1 sign is justified based on the following excerpt from the MUTCD: “If the curve has a change in horizontal alignment of 135 degrees or more, the Hairpin Curve (Wi-il) sign may be used instead of a Curve or Turn sign.”
3. The City should install a W13-1P Advisory Speed plaque with the Wi-li Hairpin Curve warning sign showing a speed of 10 mph. The MUTCD recommends that: “The advisory speed shall be determined by an engineering study that follows established engineering practices.” In this case, engineering judgement was used.
4. The City should consider if similar measures are appropriate at the other three curves on Wrigley Road including 333 Wrigley Road, Buena Vista Point and 3 Palms.
GOAL ALIGNMENT: Traffic safety.FISCAL IMPACTS: Undetermined.
CONSEQUENCES OF NOT FOLLOWING RECOMMENDED ACTION: No safety improvements will be made to the WrigleyFOLLOW UP ACTION: Implement City Council direction.
ADVERTISING, NOTICE AND PUBLIC CONTACT: Pursuant to the Brown Act.ATTACHMENT: Memo from W-Trans regarding assessment (Provided under separate cover)