CDP Proposal — Redondo Beach City Council, October 17, 2023

Christiana Nicholson
[Company Name] | [Company Address]
Chef Dora Presents RFP Submission
Chef Dora Presents RFP Submission

1.08 PROPOSALS – REQUIRED INFORMATION
As part of its response to this RFP, each proposer is required to complete and submit the relevant forms and information specified below. The content and sequence of the proposal shall adhere to the following:

A. PROPOSAL FORMS A, B AND C (attached)
B. PROPOSER’S EXPERIENCE AND CAPABILITY
a. Describe your experience in developing and operating a similar multipurpose facility that includes a focus on the City’s history and the arts; food service operations; and management of indoor and outdoor spaces in a cohesive manner.

Response: Chef Dora has been in the hospitality/event catering/fine dining industry for over 30 years. She has led teams that catered wedding and special events at La Venta Inn, Catalina Room in Palos Verdes, and the Verandas resulting in deep industry expertise. She’s managed the unheard-of task of maintaining several of her team members that have created the backbone of her operations over the years. This staff has a combined experience of over 140 years of food and beverage service, kitchen operations and facility management. Chef Dora and her team’s most notable assets:
• Longevity -Between Chef Dora’s experience and the consistent team she’s maintained, her expertise runs deep and long, and can hit the ground running at the Library Facility.
• Deep local relationships -Dora and team have strong and deep relationships with local vendors. Having vetted them throughout their tenure, they’ve found the best of the best, and have carefully cultivated relationships with them so they can get the most out of their investment.
• Getting the most out of the venue -Chef Dora runs an extremely efficient team.

Stemming from experience, and long-term relationships, they’re able to turn events around so quickly they can host two per day. They’ve also run up to three venues at a time, meaning Chef Dora’s team has sold and turned around 15 events per weekend in the busy season. 1 event Fri (5-10p), 2 events Sat (10a-3p, 5-10p), 2 events Sun (10a3p, 5-10p) PER VENUE. In addition, they’re capable of selling extra hours before and after at an additional cost. This is the same way they’ve successfully managed all facilities over the last 20 years.
• Staying true to the venue -When the team managed the La Venta Inn, they were tasked with maintaining the Spanish style architecture and décor of the building. All design cues and landscaping went towards celebrating its history. They made the extra effort to appreciate the local residents and make them feel welcome with regular events like tasting sessions.
• The best at what they do -Chef Dora has a long-standing history with many of her clients. From celebrities to professional athletes, she’s had some exclusive clientele with her for well over a decade because of her impeccable customer service, hospitality, and attention to detail. High end or casual, all clients are treated the same.

Chef Dora Presents RFP Submission
In an industry where you’re only as good as your last event, and with high end clients that are notorious for sifting through their chefs and caterers, it’s a testament to Chef’s team that they have such long standing clients. From Dr Phil, a client since 2007 to Chandler Parsons (2014) and DeAndre Jordan, Chef Dora has been managing their special events, and most importantly their regular nutrition through dining without deprivation.
b. Provide any literature or brochures on your company.

Response: We’ve attached several pieces of literature on the company:
• South Bay Health’s Article on Chef Dora, A Taste for Wellness o This article speaks to Chefs Dora’s beginnings, the motivation around her style (tied to her daughter’s health condition) and her philosophy around food “making dining delicious without deprivation”
• Promotional video https://www.youtube.com/watch?v=k6orZ3AqhyA&t=13s o Promotional video done for the Catalina Room, where they are currently operating. Showcases a variety of food coming from Chef Dora’s kitchen, in addition to showing various ways the space can be used for events • Chef Dora Look Book
o Examples of menu options and décor that are shown to prospective clients to give them a taste of her offerings
• Fuel by Chef Dora
o Nutritional component of Chef Dora’s offering. Through relationships with doctors and nutritionists, she’s created dishes that, on a daily, basis feed athletes and anyone with specific nutritional guidelines to help them meet their health goals.
• Menu Samples
o Shows diversity of food options from Chef Dora Presents This seemed like the appropriate section to introduce a more personal side to Chef Dora Presents and the owner, Chef Dora. Located in Redondo Beach, CA, Chef Dora Presents is a catering company that services weddings and special events. This company is owned and operated by Chef Dora, who boasts years of experience in the industry. Every menu is personalized to individual tastes, featuring gourmet dishes that effortlessly exhibit the culinary team's emphasis on high-quality flavors and presentation. Chef Dora has been passionate about cuisine since she was young. She was inspired by her family's love for classic cooking. Before starting her business in 2010, Chef Dora spent ten years traveling the world, where she gained an appreciation for international cuisine. From there, her relationship with food and nutrition took on a very serious role due to her young daughter’s special needs (refer to South Bay Health Article). She was forced to look beyond the traditional meal mentality and make every meal a moment, regardless of whether it was a special event or just sitting down for lunch. Every bite needed to count.

The essence of Chef Dora and her company is to show people they can dine without depravation while being globally aware of their footprint. With every dish made, she is focused on educating the community on nutritional mindfulness, flavor pairing and Chef Dora Presents RFP Submission
sustainability. She’s spent a good amount of her time doing career talks and running healthy cooking classes and eating programs in addition to running her own catering company and operating venues. She’s got a diverse knowledge of different food cultures, with a unique ability to infuse different cultural cues into the menus at each event. She is chef driven, as they are the heart of this company and central to each dish. With such varied and multicultural backgrounds, her team is masterful at taking traditional favorites and creating modern takes, which aligns well with the overall vision for the Historical Library. She takes her inspirations from the flavors of the world. Dora is luxury for all.

Democratizing luxury.
c. Provide a listing of current clients who may be contacted concerning the quality of products and service provided. Include contact name and phone number for each. (Comprehensive List Attached)

1. Dr Phil McGraw

2. Chandler Parsons

3. DeAndre Jordan

4. Greenberg Family (Sketchers)

5. Kaplan Family (Lakeshore Learning)
d. Provide a listing of all vendors and suppliers you currently use. Include details on the services provided including the length of each relationship.

Florist

1. Stems by Kate (10 yrs) (310) 373-5077 www.stemsbykate.com

2. Flowers by Laurel (20 yrs) (310) 540-4026 www.flowersbylaurel.com

3. Be Buds Florist (15 years) (310) 212-3112 www.bebuds.com DJ’s

1. NYC DJ (10 yrs) (323) 204-3138 www.nyc-djs.com

2. Skyline Entertainment (12 yrs). (323) 210-3322 www.skyline-entertainment.com

3. Second Song DJ (8 yrs) (310) 998-7632 www.second-song.com Photographers

1. Zoom Theory (12 yrs) (310) 433-4221 www.zoomtheory.com

2. Gavin Wade Photography (14 yrs) (949) 637-1577 www.gavinwadephoto.com

3. Figlewicz Photography (10 yrs) (310) 874-0925 www.figlewiczphoto.com Event Planners

1. Marisa Nicole Events (14 yrs) (310) 403-5025 www.marisanicole.com

2. At Your Door Events (8 yrs) (213) 245-7387 www.atyourdoorevents.com

3. Nicole Alexandra Events (8 yrs)(424) 225-0570 www.nicolealexandradesigns.com

4. The Events Boutique (9 yrs) (424) 261-8887 www.theeventsboutique.com Kitchen Vendors

1. Mc Keeve Plumbing (14 yrs) (310) 420-4173

2. The Grease Company (1 yr) (888) 697-8910
Chef Dora Presents RFP Submission

3. LA Hydrojet (1 yr) (800) 750-4426

4. Sysco (8 yrs)

5. Restaurant Depot (10 yrs)

6. Ecolab (8 yrs)
e. Provide a profit and loss statement for the most recent full year of operation prepared by a CPA firm in accordance with generally accepted accounting principles. Include a section which lists any pending lawsuits, tax liens, labor disputes, possessory interest tax due and all licenses. (attached) • Profit and loss statement attached reflects the most recent year of operation across her business services, from catering to nutrition management programs.
• Labor numbers are quite competitive because Chef Dora does not have a high turnover of staff. The majority of the team has worked together for 20-30 years allowing not only for less turnover but requires fewer staff as those she employs are quite seasoned. Her team is able to provide consistent hospitality and efficient service, which is why Chef Dora Presents was able to maintain the staff and grow during the pandemic and continues to grow year over year.
f. Provide copies of business tax and other licenses required to operate. • attached in packet
g. Provide proof (in the form of letters, etc.) supporting all insurance provisions per Section 2.10 of this RFP.
• attached in packet
C. FACILITY PLANS
a. Describe any proposed facility renovations or upgrades including a breakdown of costs that would be the responsibility of the City. The City anticipates the concessionaire will be responsible for renovations and/or remodels, but the City is open to considering creative approaches that require assistance of the City. (also outlined in proposal Form C) We have a list of proposed renovations. Once we have the opportunity to do a full site inspection, and understand the classification of historical status, we will determine if additional building improvements will be necessary and if there will be cost implications for the City.
• Landscaping -We are looking to create more outdoor space for the venue on the Southern lawn. We’ve attached a rendering and estimate. The idea is around Zeroscaping, low-water landscaping focused on native plants that are minimal effort to maintain. We are proposing foliage, tall skinny trees to create boundaries to the space, plus an herb garden. We would like to propose a large outdoor deck to Chef Dora Presents RFP Submission
collect rainwater to feed drip irrigation. The deck would be above the roots so there is no tripping hazard. The dumpster enclosure could be the corner footing for a larger deck, or used for storage.
• Relocating the dance floor -Currently the dance floor placement cuts up the space. To maximize seating, we propose moving it to the Westernmost part of the room near the elevator well to increase visibility of the view and guest count. • Adding double glass doors leading to the Outdoor Courtyard -Creating more of an inside/outside flow is part of our vision. Making use of the outside space with easy access from inside is a proposed update. Upon next steps, we will explore if viable. • Paint walls, replace carpet, update light fixtures. Our vision for the space, as displayed in our mood board, is Coastal Gatsby. While the large mounted light fixtures in the main room fall right into our theme, most others will need to be swapped out. In addition, the carpeting needs to be updated, and walls refreshed with new paint.
• Increasing kitchen space and create more refrigerator storage. Build walk-in refrigerator. There is more need for food storage in the space, particularly with daily food offerings. Initial proposal is to build out the refrigerator adjacent to the bridal room. Upon next steps, we will understand feasibility of moving walls to create more kitchen space.

With further inspection, we will delineate safety and compliance that would make the city responsible, but for now this would all be covered by Chef Dora Presents.

D. OPERATIONAL PLANS
a. Facility Usage
• 1. Provide a detailed description of the proposed use(s) of the Facility including a comprehensive listing of all potential partners that would address the City’s goals.

Include conceptual plans that designate how you envision the Facility to be used and made available to the public both midweek and on weekend dates.

Chef Dora Presents has a vision for making the Historic Library into a living destination for the community. In addition to being a venue for events (Social, Corporate, Weddings), this building can have a number of different uses.

Chef Dora Presents intends to have availability to host events throughout the week.

The weekend schedule will look robust, offering event opportunities Fri afternoon, Saturday and Sunday day (10-3) and evening (5-10). There will be room before and after, at additional costs to elongate rentals.

During the week (M-Fri am), we will open the front doors and botanical gardens (southern lawn) to the community through the Beachside Bistro. The Bistro will provide a quiet, waterside oasis offering light beverages, coffee, fresh pastries, protein bars, seasonal health elixirs (recovery drinks, immunity shots) -all created with locally sourced produce from farmer’s market (see Sunrise Selections Menu, created specifically for RB Historical Library).

Chef Dora Presents RFP Submission
Some of the other ways we’d like to reach out to the community and become a destination.
• Bring in local small business owners that are looking for space, provide food at the Beachside Bistro that compliments the businesses.
▪ Wellness: Local yoga and meditation instructors (i.e. food options: protein bars, recovering drinks, gluten free Fridays)
▪ Nutrition classes around Farmer’s Market
▪ Artists: Sample sales, exhibits inside and/or outside with wine pairings • Bring the community together through:
• Brick & farm to table events
o Dora uses only local vendors, fresh produce sourced from the RB Farmer’s Market
o Monthly pop-up wine tastings w/ farm to table dinners - vendors talk about their farm (i.e. how their chickens are free range) o Cooking classes (adults, families, children)
o Black Box events -meet Dora at 8am at the Farmer’s Market, do a guided walk, come up with a recipe on the fly, live instruction including demos and tastings
o Tastings during Farmer’s Market, experiencing cultural traditions, while encouraging kids/senior interactions
o Special Nutritional events where specialists talk about nutritional management to raise awareness and teach youth
o Pop-up grilling on the patio
o Senior buffets
• Local events to create community awareness
o Concerts in the park -invite local musicians, residents bring tables, chairs, food if desired or can purchase dinners or picnic boxes from Chef Dora Presents
o Outdoor Movie Nights –Snack boxes by Chef Dora Presents o Sleepovers at the Library
o Annual Easter Egg Hunt and Brunch
o Picnics -Chef Dora provides Picnic Baskets, blankets can be designed by local artists
o Chef Dora hosts a Holiday party after Santa makes the rounds in RB o BBQ Competition with local entrants, entry fees, high profile chef judges
o Gratitude Dinners (RB Fire Department, Police Department, etc) o Taco Tuesdays
o Proper Teatime Tea Parties
o Jazz Brunches
o Open table cooking classes, reservations for RB residents only • Fundraisers
o Work with the Greenberg Family to put on a gala event to put towards the re-gentrification of the library
• Just plain old fun
o Pop-up speakeasy
Chef Dora Presents RFP Submission
• 2. Describe how you would envision the availability of food service to users of the facility in both a daily and private event capacity, if applicable.

As stated above, Chef Dora Presents will make Redondo Beach Historical Library a destination, whether hosting larger events to housing community activities.

Events-wise (Social, Corporate, Weddings), Chef Dora Presents intends to have availability to host events throughout the week. The in-Season weekend schedule will look robust offering event opportunities Fri afternoon, Saturday and Sunday day (10-3) and evening (5-10). There will be room before and after, at additional costs to elongate rentals.

1. Provide a detailed staffing plan indicating specific staff to be assigned to the Facility (e.g., catering manager, sales coordinator, head chef, and other subordinate staff).

The building will be staffed from 8am to 6pm, 7 days a week. When there are events, the venue will not be open to the public. Event specialists will be available 8a-4p and by appointment.

Daily Task List, to show our estimation of tasks necessary throughout week and weekend when it comes to the office jobs:

Chef Dora Presents RFP Submission
Detailed staffing plan below:
• Dora Cordts (Owner)
o Lucia Perez (Office Manager)
o Courtney Chavez (Business Accounting)
o Yeni Fichtenbaum (CPA)
o Christiana Messina Nicholson (Marketing)
• Mike Halish (Operations & Sales)
o Stuart Emery (City Liaison/Business Development)
o Reneh Simonian (Sales/Event Planner)
o Audrey O’Conner (Event Designer/Ops)
o Angela Bryant (Sales/Event Coordinator)
o Brenda Perez (Event Coordinator)
o Lucia Perez (Office Manager)
o Courtney Chavez (Business Accounting)
o Yeni Fichtenbaum (CPA)
• Benny (Executive Chef/Nutritionist)
o Rudolpho Murillo (Sous Chef)
o Joselyn Perez (Kitchen Manager)
Monday Tues/Wed/Thurs
Friday/Sat/Sun
(if no events scheduled, we will be open
and having tours)
Clean the office of any leftover party
décor
Get paperwork ready for the upcoming
weekend
Get paperwork ready for the day’s event,
post in the kitchen
Set out look books and sales
information
Call the vendors for the upcoming
events to confirm they know the rules
and where to unload and park
Answer voicemails & schedule tours
needed
Make sure the room is set for Mock
party and clean for tours
Answer voicemails & schedule tours
needed Answer information Inquiry emails
Answer voicemails from the weekends
& schedule tours needed Answer information Inquiry emails Set up for the day’s event (place cards,
party favors, gift table, guest book table,
Ceremony reserved seats, décor etc…)
Answer information Inquiry emails
from the weekend
Get paperwork ready for any tours, give
tours
Get Bridal Room & Groom’s ready with
beverages and snacks
Inventory office supplies and order
Check linens for the upcoming parties
and order if needed
Get Coffee and Pastries ready for any
customers stopping by
Chef Dora Presents RFP Submission

2. Identify all key personnel to be assigned to the Facility and provide resumes for each, if currently available (attached).

Resumes attached for key personnel.
• Dora Cordts (Owner)
o Christiana Messina (Marketing)
• Mike Halish (Operations & Sales)
o Stuart Emery (Sales)
o Reneh Simonian (Sales/Event Planner)
o Audrey O’Conner (Event Designer/Ops)
o Angela Bryant (Sales/Event Coordinator)
o Brenda Perez (Office Manager)
• Benny (Executive Chef/Nutritionist)
c. Rental Costs, Food and Beverage Program

1. Describe your recommended fee schedule for rental of the Facility. Describe the method by which pricing would be discounted for Redondo Beach residents.

Fee schedule will revolve around the seasonality of the event business. May -October, RBL will be able to do 5 events from Fri-Su (1 event Fri (5-10p), 2 events Sat (10a-3p, 5- 10p), 2 events Sun (10a-3p, 5-10p) During off-season, November -April, rates are generally cut 20-30%.

Redondo Beach residents would receive $500 off venue rental fee. In addition, they will receive beverage discounts as outlined below. Seasonal pricing applicable

2. Include a sample menu and prices for food service items available for private events and daily food service.

For private events, the Special event package (offsite package attached) is an example of our food and prices offering.

For daily food service, the sunrise menu (sunrise menu attached) which includes local pastries, coffee, etc. will be available in the outdoor terrace. It will have health & wellness components to compliment some of the activities in the space (ie yoga classes, meditation classes, etc)

3. Provide a plan for flexible menu options that provide a more affordable menu, if requested by facility users.

Chef Dora Presents has an International Inspirations menu for the more casual client. The menu options are created for more affordability resulting in deeper reductions in cost. (Inspirations menu attached)

4. Describe your plan for the sale of alcoholic beverages Chef Dora Presents RFP Submission
Chef Dora Presents will use a 3rd party (with abc license). Pricing strategy is reflected in the Gold Bar Menu (gold bar menu attached)
• $36 per person: Full bar, 4 hours
• $30 per person for Redondo Beach Residents: Full bar, 4 hours • At cost for city: Full bar, 4 hours (estimated 40% discount)

5. Describe the method by which pricing will be discounted for City events.

The city will be extended a 15% discount, alcohol at cost, and credits towards Dora Dollars. For each city event hosted IN the RBL, you will also earn credits that can be used towards another event, holiday cookie gifts for city staff, etc.

6. Describe the method by which pricing will be adjusted during the life of the contract, if applicable.

Pricing commensurate with inflation.

7. Describe any additional services you will provide as part of the food service operation.

Chef Dora is a full-service company. From table arrangements and décor to food displays and menu, they will cover the event experience within the space. They will also have a food waste program with the local church.
d. Marketing Plan

1. Provide a marketing plan describing how you intend to promote the Facility and the services offered therein. Included within the marketing plan should be a proposed marketing budget.

Chef Dora is committed to spending $25,000 on supporting the marketing of the Redondo Beach Historical Library.

First, she will be announcing this partnership with a big splash. Starting with local press, we will announce a Redondo Beach Historical Library Opening Party slated for the weekend prior to Opening Weekend. Invite list will include local influential families, long term high net clientele, city officials and the valued community.

The opening announcement will be supported by leveraging existing client email list (approximately 500), using paid social through Facebook, Instagram and TikTok, and tapping local influencers to make our announcements. We also have a proposed feature on Ellie Greenberg’s YouTube Channel, What the Flip.

Chef Dora Presents RFP Submission
Ongoing support throughout the year will be focused on making people aware of the venue when they are in market for an event. Throughout the course of the year, announcements will be made via social, local influencers, local bloggers to make people aware of local, public events being held (i.e. movie night, speakeasy night, black box event).

The necessities of paid search, organic search, search engine optimization (SEO), tradeshow presence, paid listings will be ongoing to ensure Chef Dora Presents is growing their awareness.

Last, and most importantly, Chef Dora Presents will create a loyalty program with her clients to ensure they are spreading the word and being incentivized for referrals. Creating evangelists throughout her client list will be massively helpful in getting the word out.

2. Provide at least two (2) examples of past advertisements you developed to promote similar facilities and their services.

Above are examples of search engine optimization, allowing Chef Dora to be the first result in google search. The Knot profile and paid listing, and Social media posts.

Chef Dora Presents RFP Submission
Chef Dora has traditionally done Business to Business (B2B) outreach in tradeshows and business listings, to more B2B/B2C tactics like trade show presence, high profile funraising events to raise awareness (ie Richstone Annual Cancer Bash, Cancer Society Event at Botanical Gardens), and purely B2C through eMail Newsletter Blasts, Caterease lead capture and management, Quarterly tastings to upsell, website testimonials and search engine optimization

3. Provide a sample (if applicable) of any special logo or color scheme you intend to use at the Facility. (attached brand book and mood board) Chef Dora Presents has created both a brand book and a mood board. Chef Dora’s intention was to be true to the implied style of the space currently. With its 1920’s vibe, by the shore, we channeled Coastal Gatsby.

The Brand Book displays the font, color palette and logos. Showing the exploration exercise as well. Below are the highlights.

The Mood Board pulls in materials, décor, inspiration pieces that represent our vision for designing the space. Below are some highlights.
e. Customer Satisfaction Program
Chef Dora Presents RFP Submission

1. Describe the method you will use to measure user satisfaction regarding products and services obtained at the Facility.

Response: We will have customer satisfaction cards throughout the premises with a QR code that links to a landing page where we can collect feedback. We will also send this QR code to our clients along with their deposits. All data can easily be sent to the city in a quarterly report.

2. Describe your method of dealing with customer complaints regarding products and services obtained at the Facility.

Response: Complaints are directed to Mike H, our Operations Manager. They generally result in an action plan to either fix the problem, offer compensation, or learn and move forward. We also do a postmortem to evaluate what went wrong and how we can ensure it doesn’t happen again.

Challenges are not obstacles, they are opportunities!

3. Include any reporting methods to the City regarding the proposed Customer Satisfaction Program.

Response: quarterly reports sent to the city containing the data collection from the CSP Landing Page.
f. Maintenance Plan

1. Provide a maintenance plan indicating schedules for all routine maintenance functions and for all proposed Concessionaire maintenance responsibilities indicated on Proposal Form C.

Below is a proposed weekly breakout, by day, on the schedule to maintain the venue.

Monday Tues/Wed Thursday Friday Sat/Sun
Clean from party
previous night
Maintenance: (i.e.

Tightening screws
on chairs)
Set up the kitchen for
Friday’s event
Clean up from the party the
night before
Vacuum building Touch up painting Wash windows for wknd events
Vacuum the building
Mop bathrooms
& kitchen
Bathroom deep
cleaning
Mop the bathrooms &
kitchen
Set up mock floor
plan for tours
Set up for Friday’s event
(tables, chairs, linens,
glassware, etc.)
Set up for the day’s event
(tables, chairs, linens,
glassware, etc.)
Chef Dora Presents RFP Submission
Below is a proposed quarterly maintenance plan that Chef Dora and team have mapped out for the RB Historical Library

2. Provide a detailed budget reflecting staff, materials and supplies, and any outside contracted services for all maintenance functions.

Inventory kitchen
supplies & orders
Set up chairs for ceremony
area (if having a ceremony)
Set up chairs for ceremony
area (if having a ceremony)
Set up chairs for ceremony
area (if having a ceremony)
Clean bridal room and
groom’s changing area
Clean bridal room and
groom’s changing area
Plates for the dinner
service, glassware at the
bars
Plates for the dinner service,
glassware at the bars
Help Chefs unload Help Chefs unload when they
arrive
Jan-Mar Apr-Jun Jul-Sep Oct-Dec
Thorough cleaning across
property
Refer to weekly calendar Refer to weekly calendar Refer to weekly calendar Landscapers -seasonal planting,
outside repair Easter Egg Hunt set up 4
th of July & Labor Day BBQ
Halloween Charity Ball for city,
Thanksgiving feed the
homeless, Open to public
Holiday party with Santa
Paint touch ups -inside, outside Any city or public events aside from private
Any city or public events
aside from private Seasonal decorating
Inventory all equipment: Tables,
chairs, linens, glassware,
flatware, etc.

Prepare for more visitors on
Holiday Weekends
Prepare for more visitors on
Holiday Weekends
Prepare for more visitors on
Holiday Weekends
Repair equipment damaged inseason
Prepped for daily Cafe Prepped for daily Cafe Prepped for daily Cafe Plumber -Quarterly maintenance Plumber -Quarterly
maintenance
Plumber -Quarterly
maintenance
Plumber -Quarterly
maintenance
Carpet cleaning Any city or public events
aside from private Seasonal decorating
Refinish ceremony chairs (if
needed) Seasonal decorating
Finish outstanding projects
before season starts
Have rain contingencies ready for
events
Chef Dora Presents RFP Submission
Chef Dora will use existing staff to do the bulk of the maintenance. We have a seasoned facilities manager who will ensure landscaping is done prior to the reopening of the facility, superficial maintenance, changing of the carpet, painting, interior touch ups like replacing broken fixtures. The only specialized equipment we intend to bring on site for regular maintenance is a carpet cleaner.

From there, we will bring in outside contracted services for:
• Quarterly plumbing: $800-$1000 per quarter
• Professional Carpet Cleaning: $1600 twice a year
• Landscaping: $500 a week
• Grease Pit Maintenance: $300 per quarter
• Fire Extinguisher Maintenance: $85/extinguisher Annually g. Parking Plan

1. Describe in detail how you expect to provide parking for visitors to the Facility, both during midweek and weekend usage of the facility if visitor attendance is expected to fluctuate. The circle drive adjacent to the building may be used for valet service drop-off and pick- up for Facility events. Include projections of number of vehicles generated by various types of events.

For smaller events (guests under 50): They can use the existing metered parking around the facility. This would be for things like the yoga classes or birthday parties, etc.

For medium sized events (50-120) -Reserve city parking spots in front of building ($1.50/hour per spot)
For large events (120+) -We have an agreement with Premier Valet who has a proposal with parking details at the venue (attached).

2. Provide copies of any agreements you have with other parties with regard to your parking plan.

We have an agreement with Premiere parking to handle valet at events. An example proposal has been attached. We have an agreement with the local church, First United Methodist, to use their parking lot to accommodate vehicles using valet.

E. FINANCIAL RETURN TO THE CITY
a. Complete the attached Proposal Form B which provides information on the percentage of gross receipts to be returned to the City for all commercial activity conducted at the Facility including food and liquor sales; off-site services; and miscellaneous sales made at the Facility. Miscellaneous sales shall include, but not be limited to: equipment rentals, flowers, photographic, valet parking services, etc. Additionally, proposals should also include a minimum annual guaranteed rental fee paid by the Concessionaire to the City.

Chef Dora Presents RFP Submission
Chef Dora Presents will commit to 20% of Gross Sales starting immediately for weekend commercial activities, and 15% during the week. In addition, they will give you a portion of non-commercial sales from private events off premises (specifically in Redondo Beach).

So, for any private event booked in Redondo Beach, the city will get 1% of revenue year 1, increasing a percentage point annually up until 5% at year 5. (i.e. 1% year 1, 2% year 2, 3% year 3, etc.)
• Years 1-3
• All Commercial Activities
o Events: Fri pm -Sunday: 20% of Gross Sales
o Events: Mon-Fri am: 15%
o Café: 15%
o Additional Uses: 10%
• Off-premises sales: 1% of Gross sales from private events booked in Redondo Beach (year 1), 2% in year 2, 3% in year 3
• Minimum Annual Guaranteed Rental: $150,000
▪ Years 4-7
• All Commercial Activities
o Events: Fri pm -Sunday: 20% of Gross Sales
o Events: Mon-Fri am: 15%
o Café: 15%
o Additional Uses: 10%
• Off-premises sales: 4% of Gross sales from private events booked in Redondo Beach (year 4), 5% in year 5 -maxing out at 5% for remainder of contract
• Minimum Annual Guaranteed Rental: $150,000
b. Provide operational pro-forma reflecting estimated revenue versus anticipated expenses for four, one-year periods accounting for years one to four of the contract. (attached)
• The timing for the Pro-Forma is assuming venue awarded in March, renovations begin in April, start selling space April & May for venue opening in June (both events & café).
• Chef Dora Presents is accounting for four separate revenue streams. 1) Events at Redondo Beach Historical Library, 2) the Beachside Café, 3) Additional Events Services Proposed, 4) Offsite Redondo Beach Events.

The financial return to city breakdown is as follows:

1. RBHL Events: 20% Wknd, 15% Day

2. Beachside Café: 15%

3. Additional Services Proposed: 10%

4. Offsite Redondo Beach Events: 1% Yr 1, 2% yr 2, up to 5% • Additional usage ideas we’ve proposed in the RFP are represented in the form of estimates in this document.
• The growth has been calculated very conservatively to allow for Chef Dora Presents to ramp up. Historically YoY growth numbers have been a lot higher for the team.

Chef Dora Presents RFP Submission
• While the venue fee will be very competitive to a lot of other local sites, we have the opportunity to make more overall because we can host 5 events per weekend (Fri pm-Sunday pm). Chef Dora Presents has the experience, knowledge, team and proven track record of being able to turn over multiple events in one day. That coupled with additional fees for earlier and later starts, venue profit should be significant.

F. CHANGES TO CONTRACT TERMS AND CONDITIONS
Include any changes or amendments you propose to make to the scope of work, term of agreement, Concessionaire roles, City roles, or standard terms and conditions.

Once opportunity to do full site inspection and understand the classification of historical status, we will determine if additional building improvements will be necessary and who will be responsible.

G. ADDITIONAL INFORMATION
Provide any additional data and information you consider essential to the proposal in this section.

In the proposed financial arrangement, Proposal Form B does not account for the nuances of the 4 profit centers.

All Commercial Activities = 1) Events: Wknd (20%), Wkdy (15%); 2) Café: 15%; 3) Additional Events on Premise (10%)
Off-Premise Sales are as stated, 1% Year 1, 2% year 2, etc up until 5% year 5.

Doralinda Cordts
Los Angeles, California
Phone: 310-857-9502
Email: [email protected]
Objectives:
• To obtain a full-time position as a Private Chef.
• To contribute to the harmony and wellbeing of a home by creating a warm and inviting table.
• To create a wholesome pantry filled with artisanal, organic, and flavorful foods. • To customize heart healthy menus that make dining an exercise in pleasure, not deprivation.

Personal Strengths:
• Twenty-five years of professional experience in gourmet cuisine and event planning. • Devotion to scouring farmer’s markets, whole food stores, and ethnic shops for delicious authentic ingredients.
• Ability to offer a diverse array of epicurean services to "time-starved" families and professionals.
• Respect for discretion and able to observe your privacy and maintain confidentiality. • Strong interest in combining cultural and regional influences to create innovative food.

Education:
• University of Massachusetts Hospitality Management
• Master’s in French Technique Program, Ritz-Escoffier De Ecole, Paris, France • Master In Mediterranean Certificate, Culinary Institute of America, St. Helena, CA • UCLA Professional Chef Culinary Certificate Program
Professional Experience:

Jan 2005 -Present Owner, Chef Dora Presents
Redondo Beach, California
▪ Owns and runs a million-dollar catering and nutrition management company
▪ Responsible for the running, maintenance, selling and catering of the Catalina Room, formerly responsible for La Ventas, Catalina Room PV and the Verandas
▪ Managed to maintain her team and grow her event business during COVID19, and has continued to grow exponentially year over year ▪ Cultivated an impressive client list that have, in many cases, stayed with her for over 19 years.

March 2018- Present Executive Private Chef, Chandler Parsons Bel Air, California
• Prepared lunch and dinner for household of 3, 6 days a week • Personalized flavorsome low carbohydrate and low fat meal selections specific to trainer and doctors' guidelines
• Travelled extensively with client to support demanding sports career • Created pantry with healthy snacks, organic fruits and vegetables, and exotic herbs and spices
• Packaged weekend meals in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for client review • Presented menu lists, entrees and side dishes one week in advance for client input and approval
Doralinda Cordts
Los Angeles, California
Phone: 310-857-9502
Email: [email protected]
May 2013-April 2018 Executive Private Chef, Bo and Dawn Kaplan- CEO Lake Shore Learning Palos Verdes, California
• Prepared lunch and dinner for household of 7, 5 days a week and weekends upon request
• Personalized meal plans specific to kosher tradition, nutritionist and doctors guidelines, as well as, 5 children ages 6-18
• Coordinated impressive catered events for corporate meetings, and social functions
• Created pantry with healthy snacks, organic fruits and vegetables, and exotic herbs and spices
• Packaged weekend meals in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for family review • Presented menu lists, entrees and side dishes one week in advance for family input and approval
October 2007- Executive Private Chef, Dr. Phil and Robin Mc Graw March 2018 Beverly Hills, California
• Prepared breakfast, lunch and dinner for household of 6, 5 days a week and weekends upon request
• Hand crafted menus and wine pairings specific to clients needs • Personalized flavorsome low carbohydrate and low fat meal selections • Coordinated impressive catered events for corporate meetings, and social functions
• Staged eye-catching table scapes with edible décor for special events and photo shoots
• Decorated kitchen and dining room for holiday functions • Stocked and maintained family wine cellar
• Created pantry with healthy snacks, organic fruits and vegetables, and exotic herbs and spices
• Packaged weekend meals in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for family review • Presented menu lists, entrees and side dishes one week in advance for family input and approval
• Managed household staff and facilitated property maintenance of estate October 2005- Private Chef, Schramm Family
August 2007 Palos Verdes, California
• Prepared lunch and dinner for family of three, three days a week and weekends upon request
• Hand crafted menus and wine pairings specific to clients needs • Personalized child friendly menus to coordinate with family mealtime • Stocked and maintained family wine cellar
• Provided education on bottle storage, tasting, and limited production artisanal wine
• Created pantry with healthy snacks, organic fruits and vegetables, and exotic herbs and spices
• Packaged weekend meals in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for family review • Presented menu lists, entrees and side dishes one week in advance for family input and approval
• Travelled to private lake house bi-weekly to cater meals for extended family and friends
Doralinda Cordts
Los Angeles, California
Phone: 310-857-9502
Email: [email protected]
April 2002- Private Chef, Kipferler Family
September 2004 Brussels, Belgium
• Shopped for the freshest ingredients and the finest meats • Created freshly prepared dinner for family of four, two days a week • Created personalized meal plans to suit vegetarian, German, and American palates
• Prepared meal replacement dinners to enjoy for midweek consumption • Provided accurate purchasing records family review
• Presented menu lists, entrees and side dishes one week in advance for family input and approval
• Travelled to Aachen or Cologne for traditional German breads, cheeses, and other gourmet delicacies
• Arranged first class service, as well as full site set up and clean up for Mr.

Kipferler’s elaborate birthday celebration
March 2001 – Director of Food and Beverage, Disney Studios December 2002 Marriott, Los Angeles, CA
• Prepare F&B marketing, advertising, sales plans, programs and annual budget
• Supervise daily operations, training, and directing of F&B staff • Implement standardized Customer Service Training Course • Establish safety and sanitation HAACP Program
• Refine staff service techniques
• Coordinated and supervised special events
• Manage labor expenses and food product inventories
May 2001- Private Chef, O’Connor Family
June, 2002 Palos Verdes, California
• Prepared dinner for family of four, three days a week. • Tailored meals to meet parent’s gourmet palate and children’s more simple but nutritious needs
• Shopped for the freshest ingredients and the finest meats at local farmer’s markets and specialty suppliers
• Created pantry with healthy snacks, organic fruits and vegetables, and exotic herbs and spices
• Packaged meal replacements for dinners on off nights in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for family review December 1999 - Director of Food and Beverage, San Ramon Hotel & Conference Center March 2001 Sodexho Marriott, San Ramon, California
• Managed all aspects of food production, restaurant operations and special event catering
• Developed menus, recipes, for catering and rotating seasonal menus • Created ‘Theme Night’ concept for evening restaurant. • Coordinated and supervised special events
• Created new event package program ‘An Event to Remember’ targeting weddings and receptions
• Hired, trained and directed staff
Doralinda Cordts
Los Angeles, California
Phone: 310-857-9502
Email: [email protected]
November 1999 Private Chef, Mc Aleer Family
Malibu, California
• Prepared dinner for family of four, 3 days a week during husband’s month long business venture
• Created personalized meal plans to suit heart healthy, meat free dishes with cross-cultural influences
• Shopped for the freshest ingredients and the finest meats • Packaged meal replacements for dinners on off nights in appropriate containers with labels and proper heating instructions
• Provided accurate purchasing records for family review • Presented menu lists, entrees and side dishes one week in advance for family input and approval
• Created baskets for children with healthy snacks, organic fruits, and sugar free desserts
July 1999 Private Chef, Mix Family
Manhattan Beach, California
• Prepared dinner for family of four, 5 days a week during their summer vacation
• Created personalized meal plans to suit cross-cultural palate and low carbohydrate lifestyle
• Shopped for the freshest ingredients and the finest meats • Provided accurate purchasing records for family review • Presented menu lists, entrees and side dishes one week in advance for family input and approval
• Created baskets for children with healthy snacks, organic fruits, and sugar free desserts
May 1993 – Executive Chef
December 1999 New York Food Company, Palos Verdes, CA.
• In charge of event supervision at New York Food Company’s three high end venues – The La Venta Inn, The Catalina Room, and Verandas • Managed staff of forty including chefs, captains, waiters, and bartenders • Supervised all planning, execution and coordination of Catering Service • Coordinated and facilitated on site and off site event programs • Specialized in spa cuisine with multi-cultural influences • Accountable for all quality control and food presentation • Hired, trained and directed staff members in F&B department • Created new menus and service concepts for corporate customers and three high end social venues
• Evaluated recipe planning, purchasing, inventory, receiving, and food preparation
Doralinda Cordts
Los Angeles, California
Phone: 310-857-9502
Email: [email protected]
References
Dawn Kaplan
Palos Verdes, California
310-809-7082
Dr. Phil and Robin Mc Graw
Beverly Hills, California
Contact Information Upon Request
Kris and Nina Schramm
Newport Beach, California
(562) 900-6540
Joseph Lohman
Palos Verdes, California
(310) 791-1672
Jim Wharton
Torrance, California
(310) 539-9690
Brian and Cynthia Mix
Tuxedo Park, New York
(845) 351- 4091
Thomas and Regina Mc Aleer
San Juan Capistrano, California
(949) 487-7272

MICHAEL HALISH
22903 Galva Ave, Torrance, CA 90505 | (424) 452-8122 | [email protected] https://www.linkedin.com/in/mike-halish-a433a943/

HOSPITALITY OPERATIONS / SALES EXECUTIVE

PROFESSIONAL PROFILE
Seasoned and dedicated executive with 15+ years of experience in all aspects of hospitality management, sales, facility operations, event coordination, and customer service/satisfaction. Career long track record of efficiently managing in a diverse variety of business efforts, including kitchen, events, venues, private/corporate catering, and private jet charter services. Particularly capable of building and nurturing relationships and strategic partnerships that empower sales and new business opportunities.

Strong commitment to leading all stages of innovative, branded, and revenue-generating events that exceed expectations. Laser focused on stakeholder management and providing high-quality deliverables that achieve customer satisfaction. Beyond Budget and P&L responsibilities, have been charged with oversight of multiple facility operations and as many as 200+ employees and outside contractors. Highly versatile; adept at quickly mastering new roles and responsibilities.

Budgeting/Cost Controls Client/VIP Customer Relations People/Team Development Operational Management
(People-Facilities-Logistics)
Sales, Business Development
and Customer Satisfaction
Organizational Leadership and
Vendor Management
TRAITS / ABILITIES:
 Results-oriented hospitality executive with rich experience providing operational leadership, driving sales, executing events/hospitality services, and ensuring customer satisfaction.  Exceptional organizational and project/program management skills, attention to detail, effective time management, and ability to exercise independent professional judgment.  Creative solutions focused problem-solver who excels in collaborative environments and can resolve difficult issues with novel approaches.
 Outstanding communications and presentation skills. Active Listener.  Dedicated, reliable, results-oriented leader and team player.

PROFESSIONAL EXPERIENCE
CHIEF OPERATIONS OFFICER Sept 2020 - Present
Chef Dora Presents – Los Angeles & Orange County, California ▪ Joined Chef Dora after the closing of New York Food Company due to COVID 19. This is a smaller boutique catering company that specializes in private chef clients during the week as well as events on the weekends.
▪ Direct the day-to-day staffing of the kitchen, expedite food going to private chef clients, operations management and event execution on the weekends. ▪ Responsible for kitchen oversight/maintenance and management of a 1,200 sq. ft. commercial kitchen as well as handle all of the staffing, wedding coordination throughout the process. ▪ Oversee the day to day operations, Instacart ordering for our private chef clients, handling Quickbooks, client invoicing , reimbursements, payments and payroll on the Clockify app. ▪ Coordinate with vendors, supervise and manage repair and maintenance work assignments, performed by technicians, vendors, and contractors performing kitchen and equipment maintenance.
▪ Responsible for private tastings, hiring, supervising, training, development, and performance management of all departmental personnel.

DIRECTOR OF CATERING AND OPERATIONS 2004 – July 2020
New York Foods Company – Los Angeles & Orange County, California Founded in 1979 as a small storefront deli, New York Foods Company (NYFC), has evolved to become Southern California’s leading full service catering and special event design firm. Beyond providing catering services to over a million satisfied clients, the organization has created thousands of dream wedding and amazing celebrity/high profile events in hundreds of venue locations (www.newyorkfood.com).

Joined the fledgling catering company as a driver/service staff associate for events and quickly progressed within the evolving organization to hold Corporate Sales leadership responsibilities before transitioning into events, hospitality, and facilities management. Elevated to assume the key of Director Operations position charged with driving the overall operational and financial success of the evolving organization with multiple operations, business lines, and venues. Built innovative and cost-effective solutions and sales support/delivery as well as establishing strong client relationships. Added value to clients through the development of proactive services leading to increased retention and growth of customer base. A key focus of roles has been on ensuring the business is well-positioned for success in a rapidly evolving and competitive environment by being an agent for ongoing organizational change. Repeatedly recognized for successfully identifying and managing new market opportunities with a specific focus on effective support, client retention, and sales expansion activities. ▪ Direct the day-to-day hospitality operations, facilities management, and event execution with a focus on managing towards established budgets and maximizing profitability; participating in the annual budget building process with an emphasis on ensuring availability of required resources to deliver financial results.
▪ Guarantee customer experience to meet/exceed customer satisfaction goals, including following up and resolving any identified issues, direct customer contact, refining operational processes, and implementing remedial training.
▪ Responsible for facility oversight/maintenance and management of a 15,000 sq. ft. commercial kitchen as well as corporate-owned La Venta Inn in Palos Verdes Estates and Verandas Beach House in Manhattan.
▪ Oversee design and execution of memorable, premium-quality functions ranging from intimate gatherings to large crowds, including Weddings, Black Tie, Rose Bowl, Fundraisers, Memorials, Banquets, Media, and University events.
▪ Coordinate, supervise, and manage repair and maintenance work assignments performed by technicians, vendors, and contractors performing building maintenance, landscaping, and janitorial services.
▪ Responsible for directing, supervising, training, development, and performance management of all departmental personnel.
▪ Undertake extensive vendor negotiations, coordination, and management efforts ▪ Lead, manage, and coordinate Managers/Supervisors and over 200+ employees and contractors; created peak performance teams that empower satisfaction through customer service excellence and quality assurance.

Representative Accomplishments
✓ Operational Efficiencies – Streamlined Venue, Facility, and Hospitality Operations resulting in significantly enhanced operations and capabilities.
✓ Sales – Overseeing sales team and undertaking personal sales efforts; consistently met and exceeded sales goals.
✓ Client Relationship Management – Established relationships and executed functions/services for a wide variety of customer/client organizations, corporations, and individuals. Representative non-confidential clientele includes most of the teams in NBA, NHL, MLB, (some NFL), Rolling Stone Magazine, Aerosmith, U2, Foreign Dignitaries, Boccelli, Halley Berry, Adam Levine, Mathew McConaughey, Susan Olsen (entire Brady Bunch), Don Felder, Robert DeLeo, John Travolta, Muhammad Ali, and the Dalia Lama. ✓ New Business Venture – Charged with developing and running the Flights Royalty and Celebrity Private Jet Charter Services Business Group – catering, concierge, and janitorial services for private air travel clientele.
✓ Planned and Managed thousands of functions and events activities; recognized as the organization’s “go-to” and “take charge” event specialist with a talent for special-event management/design with a focus on outstanding customer service.

DIRECTOR OF SALES / SR. EVENTS COORDINATOR 1998 – 2004
▪ Led a sales team with the strategic objective of further penetrating the market while maintaining and growing the existing base of customers to achieve sales goals. ▪ Personally led sales efforts generating $13 to $14 Million in Sales. ▪ Created, monitored and managed event timelines and budgets. ▪ Managed event attendee management, coordination of food and beverage, audio/visual, transportation, hotel(s), and on-site support for meetings and events. ▪ Directed and supervised vendors at events.
▪ Charged with management and inventory of all events materials and special gifts; ensured they were kept safe and up to standards.
▪ Coordinated on-site setup, activation, and tear down for medium and large scale events and programming.
▪ Managed formerly corporate owned Catalina Room Venue in Palos Verdes.

CORPORATE OFFICE SALES ASSOCIATE 1995 – 1998
DRIVER/SERVICE STAFF ASSOCIATE (Part-Time) 1993 – 1995

EDUCATION / TRAINING

SOUTHERN CONNECTICUT STATE UNIVERSITY
Bachelor of Science Degree in Communications (three years progress towards degree) UNITED STATES ARMY / NATIONAL GUARD, 1987 – 1995
Armory Chief MOS 2111 Rank E-4
MENU

AN EVENT TO REMEMBER
We believe each event is unique.

At Chef Dora, we consider your budget, theme, vision
and dietary needs.

Discover our passion for nutritious, gourmet-crafted
food and unmatched hospitality!
We create more than just meals...

We create moments!

STARTERS
Bite Size Santa Barbara Beef Filet Skewers with Cilantro Chimichurri Mini Angus Beef Big Mac Burger Sliders
Beef Filet Croustade with Horseradish Cream and Cabernet Demi-Glace Grilled Baby Lamb Chops with Rosemary Aioli + $2.00 per person Shrimp Ceviche Tostadas on Blue Corn Tortilla Crisps
Ahi Tuna Crudo with Sour Cream Wasabi and Japanese Salsa Jumbo Lump Crab Cakes with Tarragon Aioli + $2.00 per person Seared Scallop and Pork Belly with Maui Onion Jam + $2.00 per person Bite Size Chicken and Waffles with Maple Drizzle
Buffalo Chicken Meat Balls with Gorgonzola Crumble
Chicken Satay with Sweet Thai Chile Sauce
Mini Market Vegetable Ball Jars with Roasted Garlic Hummus Avocado Toast with Quick Pickled Carrots and Red Fresno Chilies Mushroom Risotto Arancini with Shaved Parmesan and Basil Marinara Brie and Wild Mushroom Quesadillas with Avocado Lime Mash Tomato Basil Caprese Skewer with Balsamic Reduction
$4.50 Per Person

EUROPEAN CHEESE AND

CHARCUTERIE DISPLAY
Selection of Imported and Domestic Cheeses
Accompanied with Fresh Grapes, Strawberries, Italian Cured Meats, Kalamata Olives, Marcona Almonds, Fig Jam, Dried Apricots, Dates, Honey Comb, Crackers, Flat Bread, French Bread and Garlic Croustades
$18.00 Per Person

PLENTIFUL PLATED/ BUFFET

MENU SELECTIONS
Includes Fresh Baked Bread and Butter

PLEASE CHOOSE ONE SALAD
Baby Field Greens, Walnuts, Gorgonzola, and Fresh Raspberries Corn and Kale Salad with Toasted Pecans and Myer Lemon Vinaigrette Baby Kale Caesar with Crunchy Croutons, Pepitas, and Shaved Parmesan Field Greens, Grape Tomatoes, Kalamata Olives, Feta and Oregano Vinaigrette Strawberry Arugula Salad with Roasted Pecans and English Hot House Cucumbers Heirloom Beet, Mozzarella, & Spinach Salad with Honey Balsamic Dressing

PLEASE CHOOSE ONE ENTREE
Fork Tender Cabernet Braised Beef Short Rib
Argentinian Inspired Tri Tip of Beef with Chimichurri Sauce *Filet Mignon with Wild Mushroom Demi-Glace
*Asian Pear Infused Grilled Lamb Chops + $8.00 Per Person Peruvian Brick Flattened Chicken with Traditional Aji Cilantro Sauce Grilled Lemon Turmeric Chicken with Citrus Herb Hummus
Chicken Breast Madeira with Caramelized King Oyster Mushrooms Broiled Thai Coconut Chicken Breast with Fresh Papaya Salsa *Soy Sake Seared Salmon with Toasted Sesame Seeds + $5.00 Per Person *Sauteed Lemon Caper Jumbo Shrimp Scampi + $5.00 Per Person *Thai Marinated Chilean Sea Bass (Market Price)
$22.00 Per Person

PLENTIFUL PLATED/ BUFFET

MENU SELECTIONS

PLEASE CHOOSE TWO SIDE DISHES
Balsamic Glazed Grilled Vegetables
*Grilled Asparagus with Citrus Zest + $2.00 Per Person
*Tri Colored Baby Carrots + $2.00 Per Person
Seasonal Grilled Greens and Blistered Tomatoes
Saffron Cilantro Rice
Roasted Garlic Kerry Gold Mashed Potatoes
Baked Rosemary Red Rose Potatoes
*Twice Baked Potato with Sharp Cheddar and Chives + $2.00 Per Person Tomato Basil Orzo Pasta
*Wild Mushroom Fettuccini Alfredo + $2.00 Per Person
Quattro Formaggi Mac and Cheese

OPTION ONE
Fresh Baked Bread and Butter
1 Appetizer
1 Salad
1 Entrée
2 Side Dishes
Water Pouring Service
Cake Cutting Service
$35.00 Per Person

OPTION TWO
Fresh Baked Bread and Butter
2 Appetizers
1 Salad
2 Entrées
2 Side Dishes
Water Pouring Service
Cake Cutting Service
$52.00 Per Person

ALL INCLUSIVE EVENT

OPTIONS

ALL INCLUSIVE EVENT

OPTIONS

OPTION THREE
Fresh Baked Bread and Butter
3 Appetizers
1 Salad
2 Entrées
2 Side Dishes
1 Late Night Bite
Water Pouring Service
Cake Cutting Service
$60.00 Per Person

ACTION STATIONS

A CULINARY EXPERIENCE
Stations Allow Guests to Mix, and Mingle While
Being Entertained
We Suggest 2-3 Stations for Your Dining
Pleasure
30 Person Minimum Per Station

ACTION STATIONS

MASHED POTATO STATION
Includes Your Choice of:

Yukon Gold or Sweet Yam Mashed Potatoes
CHOOSE OF TWO:
*New Orleans Style Shrimp + $2.00 Per Person
Thai Coconut Chicken or Beef Curry
Chicken Tikka Masala
Braised Boneless Short Rib Burgundy
ACCOMPANIED WITH CREATIVE TOPPINGS:

Cilantro, Chives, Bacon, Butter, Sour Cream, Cheddar
And Sriracha Hot Sauce
$22.00 Per Person

CARVING STATION
Uniformed Chefs Carve to Order in Front of Your Guests
Includes Balsamic Marinated Turkey Breast with Bone Broth Gravy and Your Choice of One of the Following:

Prime Rib with Au Jus and Creamed Horseradish $38.00 Per Person Filet Mignon with Cabernet Demi-glace $40.00 Per Person Argentinian Tri-Tip Roast with Chimichurri $35.00 Per Person Brazilian Sirloin Picanha $35.00 Per Person
Wagyu Tomahawk Rib Eye $45.00 Per Person
Accompanied by Roasted Garlic Kerry Gold Mashed Potatoes Includes Fresh Baked Bread and Butter

ACTION STATIONS

TACO EXAGGERATION STATION
Korean Beef Bulgogi
Lime Cilantro Asada Chicken
Borracho Black Beans
Brown Rice Spanish Rice
House Pressed Tortillas
INCLUDES:

Quick Pickled Onions, Jalapenos, Cabbage Slaw, Cotija Cheese, Avocado Crema, Salsa Crema, Salsa Roja, Sweet Thai Chile Sauce, Sriracha Aioli and Pico De Gallo
$20.00 Per Person

MESQUITE GRILL STATION
Select One of the Following Flame Broiled Entrees:

Lemon Turmeric Chicken Breast with Papaya Salsa $20.00 Per Person Miso Sake Salmon $25.00 Per Person
Thai Marinated Chilean Sea Bass (Market Price)
Tequila Lime Shrimp Skewer $25.00 Per Person
Flat Iron Steak with Chimichurri sauce $28.00 Per Person Filet Mignon with a Jack Daniel’s Peppercorn Sauce $35.00 Per Person INCLUDES:

Rosemary Red Rose Potatoes and Fresh Baked Bread and Butter

CAST IRON SPANISH PAELLA STATION
Spanish Paella Prepared with Saffron Arborio Rice,
Paprika Chicken, Roasted Red Pepper, Chorizo Sausage, and Seafood.

Including Shrimp, Fish, and Mussels
ACCOMPANIED WITH:

Field Green Salad with Grape Tomatoes, Kalamata Olives, Feta and Oregano Vinaigrette
$28.00 Per Person

ACTION STATIONS

PASTA PERFORMANCE STATION
Guests Choose from Meats, Sauces, Romano and Parmesan Cheeses Plus a variety of Farm to Table Toppings
INCLUDES THE FOLLOWING:

Grilled Chicken, Angus Ground Beef,
Marinara, Alfredo, Crushed Peppers, Kalamata Olives, Sun- Dried Tomatoes, Bermuda Onions, Green Peas, Mushrooms, Spinach and Assorted Fresh Herbs $20.00 Per Person

SUSHI SASHIMI STATION
Assorted Vegetarian & Seafood Sushi with Edamame,
Soy Sauce, Wasabi, and Pickled Ginger
Sushi Grade Albacore, Blue Fin Tuna, Yellow Tail, Eel,
Salmon, and Ahi Poke
Cast Iron Cooked Spanish Paella
Spanish Paella Prepared with Saffron Arborio Rice,
Paprika Chicken, Roasted Red Pepper, Chorizo Sausage, and Seafood (Including Shrimp, Fish, and Mussels)
ACCOMPANIED WITH:

Field Green Salad with Grape Tomatoes, Kalamata Olives, Feta and Oregano Vinaigrette
$35.00 Per Person

ACTION STATIONS

OPTIONAL ADD-ONS

BOURBON STREET BEIGNET STATION
Warm Freshly Made Beignets
Tempting Toppings:

Powdered Sugar, Chocolate Syrup, Fresh Strawberries, Whipped Cream, Cinnamon Sugar, and Raspberry Coulis
$12.00 Per Person
30 Person Minimum

SWEET TREATS DESSERT STATION
PLEASE SELECT THREE:

White Chocolate Macadamia Cookies
Fresh Seasonal Fruit Tartlets
Mini Red Velvet Cupcakes
Chocolate Chip Cookie Morsels
Double Chocolate Brownies
Peanut Butter Chocolate Bars
House Made Coconut Macaroons
French Macarons
$12.00 Per Person
30 Person Minimum
24K CHOCOLATE DIPPED STRAWBERRIES
$4.00 Per Person
30 Person Minimum

LATE NIGHT BITES
Mini Big Mac Sliders
Truffled Parmesan French Fries
Flatbread Pepperoni Pizza
Chicken Asada and Queso Fresco Quesadilla
Mini Sourdough and Cheddar Cheese Panini with Tomato Basil Shooter Chocolate Chip Cookies and Milk
$4.50 Per Person
30 Person Minimum

VEGAN/VEGETARIAN OPTIONS
Four Cheese Agnolotti- VEG
Butternut Squash Ravioli with Sage Brown Butter Sauce- VEG Buffalo Cauliflower Steak with Vegan Sriracha Aioli- V
Eggplant Rollatini with Almond Ricotta-V
Thai Coconut Tofu and Trumpet Mushroom Curry- V
Spinach and Sun Dried Tomato Stuffed Portobello Mushroom-VEG VEG= Vegetarian
V= Vegan

KIDS MEALS
Chicken Fingers
Mac and Cheese
French Fries
Ketchup and Ranch

A LA CARTE OPTIONS
Appetizers Starting at $4.50 Per Person
Salads $6.00 Per Person
Side Dishes $6.00 Per Person
Entrées Starting at $18.00 Per Person

NON-ALCOHOLIC BAR PACKAGE
INCLUDES:

BOTTLED WATER

COCA COLA

DIET COCA COLA
SPRITE

GINGER ALE

SPARKLING MINERAL WATER

TONIC WATER

GRENADINE

SIMPLE SYRUP

SWEET & SOUR MIX

MARGARITA MIX

MARGARITA SALT

ORANGE JUICE

CRANBERRY JUICE

ROSE'S LIME JUICE
LEMONS
LIMES

MARASCHINO CHERRIES

COCKTAIL STRAWS

TOOTH PICKS

COCKTAIL NAPKINS

DISPOSABLE CUPS
ICE
(BASED ON 4 HOUR EVENT)

CLIENT TO PROVIDE ALCOHOLIC BAR BEVERAGES
$10.00 PER PERSON

COFFEE AND TEA STATION
$6.00 PER PERSON
(30 PERSON MINIMUM)

visit us
http://www.chefpaularpresents.com
email us
[email protected]
call us
phone: (310) 857-9502

P R E S E N T S
Sunrise
Selections

ENDURANCE ENHANCING IRON JUICE

ORANGE TURMERIC RECOVERY JUICE

SIMPLY SUPER GREEN JUICE ELIXIR
@ 10.00 EACH

LEMON GINGER IMMUNITY SHOT
@ 4.00 EACH

S T A R T W I T H O U R F A R M
F R E S H P R E S S E D J U I C E S !
Sunrise
Selections
All breakfasts are served buffet style and
include fresh fruit or juice, Colombian and
decaffeinated coffee, and specialty teas.
continental breakfast
$12.00
Sunrise
Selections
deluxe continental
breakfast
$17.00
breakfast burrito
$18.00
Sunrise
Selections
mid-morning break
$15.00
mid-afternoon break
$18.00
Sunrise
Selections
breakfast parfait
$8.00
sunrise frittata
$18.00

HOSTED GOLD BAR
$36 PER PERSON
GREY GOOSE & TITO’S VODKA, TANQUERAY GIN, CHIVAS

REGAL SCOTCH, CROWN ROYAL, JACK DANIELS, BACARDI

RUM, MALIBU RUM, CAPTAIN MORGAN RUM, PATRON SILVER,

HENNESSEY COGNAC, JAMESON IRISH WHISKY, KAHLUA,

MIDORI, APPLE, TRIPLE SEC, AMARETTO, PEACH SCHNAPPS,

LONG ISLAND ICED TEA

BEER SERVICE BOTTLED DOMESTIC &

IMPORT/CRAFT/MICROBREW (CHOICE OF FOUR TOTAL)
(SOME LIMITATIONS APPLY)

WINE SERVICE

BV COASTAL ESTATES COLLECTION CHARDONNAY

BV COASTAL ESTATES COLLECTION CABERNET SAUVIGNON

COASTAL VINES PINOT NOIR & PINOT GRIGIO
SOFT DRINK SERVICE COKE, DIET COKE, 7-UP, RED BULL AND

PERRIER
ALL BAR SERVICES INCLUDE THE FOLLOWING:

ONE 6’ PORTABLE BAR. BAR SKIRTING; NAPKINS; STIR STRAWS; CLEAR HARD PLASTIC GLASSWARE IN TWO SIZES; ICE; ALL OPERATIONAL EQUIPMENT FOR

YOUR BAR SERVICE TYPE, A FULL RANGE OF MIXES AND CONDIMENTS, AS WELL AS LIQUOR LIABILITY INSURANCE ARE ALSO INCLUDED.

WE WELCOME SPECIAL REQUESTS
MIXERS

TONIC, CLUB SODA, GINGER ALE, ORANGE JUICE, GRAPEFRUIT JUICE, PINEAPPLE JUICE, SWEET ‘N’ SOUR MIX, CRANBERRY JUICE, GRENADINE, LIME JUICE, VERMOUTH, LIMES, LEMONS, CHERRIES, OLIVES, MARGARITA SALT, NAPKINS, STIR STRAWS, ICE, GLASSES 2-

SIZES (HARD CLEAR PLASTIC), ONE BAR AND ALL OPERATIONAL EQUIPMENT FOR THIS TYPE OF BAR AND LIQUOR LIABILITY INSURANCE AND ABC LICENSE.

RBH L

P R E S E N T S
Sunrise
Selections

ENDURANCE ENHANCING IRON JUICE

ORANGE TURMERIC RECOVERY JUICE

SIMPLY SUPER GREEN JUICE ELIXIR
@ 10.00 EACH

LEMON GINGER IMMUNITY SHOT
@ 4.00 EACH

RBH L

WARM BOLD TONES
our modern take on the classic and bold “navy
and gold” palette
graphic element is
inspired by details of
the interior and
exterior of the library
Font is inspired by the type on
the library itself to preserve
the history of the building

BRAND BOOK

RB HISTORIC LIBRARY
FONT

H E A D E R F O N T

S E C O N D A R Y F O N T

C A L G A R Y

M O N T S E R R A T

V A K L Y R E G U L A R

COLOR PALETTE
# 3 A 4 6 5 C # 4 9 4 6 4 6
OPTION 1
# D 2 B E B O # B B 9 6 8 4
# C B C 3 B A # 5 2 4 F 4 A
OPTION 2
# D 9 C 2 B 0 # A 6 A 9 9 8 # 5 B 6 0 4 3
LOGOS
RBHL

WEDDING DAY REGRAM SUNSETS KITCHEN

APPLICATIONS

I G S T O R Y H I G H L I G H T C O V E R S
RBHL

22 SECTION THREE: CONTENT AND SEQUENCE OF PROPOSAL/PROPOSAL FORMS
The following forms must be completed and submitted with the proposal in order for it to be complete:
• Proposal Form A: RFP Confirmation of Information
• Proposal Form B: Proposed Financial Arrangement
• Proposal Form C: Proposed Maintenance Responsibilities

24 City of Redondo Beach - FACILITY MANAGEMENT AND OPERATION OF THE VETERANS PARK HISTORIC LIBRARY/COMMUNITY CENTER RFP# 2223-004

PROPOSAL FORM B

PROPOSED FINANCIAL ARRANGEMENT
Indicate your proposed financial return to the City of Redondo Beach by completing the following. No other form of financial proposal will be considered. *YEARS 1-3

ITEM CATEGORY PERCENTAGE OF

GROSS SALES
1 All Commercial Activities __________%
2 Off-Premise Sales (if applicable) __________%
3 Minimum Annual Guaranteed Rental $__________
**YEARS 4-7

ITEM CATEGORY PERCENTAGE OF

GROSS SALES
1 All Commercial Activities __________%
2 Off-Premise Sales (if applicable) __________%
3 Minimum Annual Guaranteed Rental $__________
*The City will consider a sliding scale of gross percentages based off of facility improvements that would be financed by the concessionaire. Please include these details. Include any additional pages, as needed.
**Subsequent year percentages will be negotiated if the contract is renewed for Years 8-10. 25 City of Redondo Beach - FACILITY MANAGEMENT AND OPERATION OF THE VETERANS PARK HISTORIC LIBRARY/COMMUNITY CENTER RFP# 2223-004

PROPOSAL FORM C

PROPOSED FACILITY IMPROVEMENTS & MAINTENANCE RESPONSIBILITIES Please describe your proposed facility improvements and maintenance responsibilities by completing the following. Please include additional pages, as needed, clearly marked PROPOSAL FORM C at the top.

1. *What are you proposed facility improvements? Please detail whether they would need to be completed prior to the opening of the Facility.

2. Please describe your initial investments and proposed renovation of the kitchen.

3. Please describe your ongoing maintenance plan for the Facility including any specialized equipment that you anticipate having at the Facility.

The City may conduct annual maintenance audits to ensure that the Concessionaire is adhering to the building maintenance responsibilities established in the Contract for Services. The City may also require maintenance contracts for building components such as the elevator and the HVAC system if Concessionaire proposes to take partial or full responsibility for these items.
* As part of the City’s commitment to ongoing maintenance, approximately $650,000 has been committed towards capital improvements at the Facility, as outlined in Section 1.02 of this RFP.

Redondo Beach City CouncilOctober 17, 2023

Redondo Beach City Council
October 17, 2023