STATE OF CALIFORNIADEPARTMENT OF REHABILITATION

VENDING FACILITY ANNOUNCEMENTBUSINESS ENTERPRISES PROGRAM

DR 460 (Rev. 09/09)Page 1 of 14

DRAFT

FACILITY NO: 3-1016-FPrimaryDATE: 00/00/2017

CVPC DISTRICT NO: 1CVPC DELEGATE: Roy Harmon

This facility is being circulated as a Primary.

S.F. Federal Building

90 70th Street

San Francisco, CA 94102

Hall of Justice

850 Bryant Street

San Francisco, CA 94103

Description of Facility:

This facility consists of a Coffee Bar located on the first floor of the Federal Building and a Dry stand located on the first floor of the Hall of Justice.

This facility is available as aPrimarylocation to ALL ELIGIBLE LICENSEES AND VENDORS in the Business Enterprises Program (BEP). All applications must be received, e-mailed or faxed by 00-00-2017. Fax all applications to The Business Enterprises Program (BEP) Central Office, (916) 558-5347 or by e-mail to:

Notes: Vendor and employees will be required to obtain a General Services Administration, (GSA) Live Scan for The S.F. Federal Building.

Note:GSA requires a ServeSafe manager to be onsite five (5) days a week.

Note: Vendor should be expecting monthly inspections by GSA at The S.F. Federal

Building.

Note: Hall of Justice is a city owned site, Department of Rehabilitation, (DOR) does not

have a priority at this facility.

Note: Storage is available at each facility and the size of the storage areas are

approximately 200sq.ft.each.

Estimate of Employees Needed: 2.5

Estimated Initial Inventory Purchase: $15,506

FACILITY POPULATION:

Federal Building

Employees: 1600

Daily Visitors: 75

Hall of Justice

Employees: 800 estimate

Daily Visitors: 500 estimate

CURRENT HOURS OF OPERATION:

Federal Building Coffee Bar: Monday – Friday from 6:30 am – 3:00 pm excluding Federal Holidays.

Hall of Justice Dry Stand: Monday – Friday from 7:00 am – 4:00 pm excluding City Holidays.

HOUSING:

Housing near this facility: Yes

Rentals: $3,400 and up

Homes for purchase: $1,000,000 and up

Transportation services: Yes

AREA FOOD SERVICE COMPETITION:

Coffee pots in building: Yes

Nearby vending trucks: Yes

Other BEP vendors:No

Nearby food services:Yes

Financial Reports:

Actual financial averaged data from July 2016 through June 2017

Net Sales$29,122

Other Income$0

Cost of Goods$15,50653%

Labor$6,89424%

Operating Expenses$1,0153%

Net Proceeds$5,706

Fee$1,3975%

Net Income$4,308 15%

RECAP OTHER OPERATING EXPENSES

Accounting$75

Laundry$20

Utilities$0

Pest Control $0

Supplies$15

Telephone$48

Liability Insurance $309

Rent$0

Transportation$0

Other Expenses $547

*Warehouse Space$0

LIST OF EQUIPMENT IN FACILITY

First Floor Coffee Bar Federal Building

2 two door counter display refrigerators two door storage refrigerator, 1 two door display refrigerator, 1 two door storage freezer, 1 two door storage refrigerator, 1 espresso machine, 1 toaster, 1 coffee brewer, 1 three compartment sink, 1 safe, 1 cash register, 1 counter top pass through shallow acrylic 3 tier pastry case, 1 micro-convection oven, 1 menu board.

First Floor Dry Stand Hall of Justice

3-two door display refrigerators, built in overhead storage cabinets, wall to bottom floor cabinet product shelving, cash register, 3- four tier wire storage shelves, 1-microwave, 1 security gate.

Additional Notes

NOTES:

  • The BEP does not provide initial stock loans.
  • Licensees currently owing delinquent fees, penalties, insurance payments, loan payments, or have not operated a facility in the past two years are not eligible to compete at this time.
  • Unless otherwise specified in this notice, no equipment changes, additions, removals, or relocations are contemplated.
  • The information in this announcement is provided to assist you in evaluating this facility. The BEP does not guarantee the accuracy or validity of the financial data as it is derived from the previous vendor and or information received from other entities.
  • BEP WILL NOT ACCEPT ANY APPLICATIONS THAT ARE RECIEVED AFTER THE CLOSING DATE.
  • Applicants that do not appear for the selection interview on the date and time and who has not submitted a written notice of withdrawal 5 calendar days before the selection shall be disqualified from applying for any vending facility for 183 calendar days.
  • All applicants for a specific facility will need to submit their DR 462 - Vending Facility Application by the closing date designated on this announcement.
  • A resume and business plan must be submittedto the BEP Selection Coordinator and postmarked no later than five (5) days prior to the interview date or they must be delivered to the selection committee on the date of the interview. If applying for a location that is being announced as an interim location, a resume and business plan are not required.
  • The resume must be a maximum of two single sided 8.5 x 11 pages (no cover sheet) and both the resume and the business plan must have a font of 14 point.

NOTE: Please do not send your application or resume to the Field Office.

If you have questions or concerns regarding the selection committee process, please e-mail

You will be notified of the time and place of the selection committee. For additional information and application forms, contact:

Business Enterprises Consultant: Joann Fleming

BEP Field Office: Northern California Central Office Sacramento

Phone Number: (916) 263-8899

E-mail Address:

The location permit is available upon request. Please contact the Business Enterprises Consultant listed aboveto request a copy.

List of Items for Sale

The items that are to be sold in this announcement are also in line with this administration’s policy of a healthier California. Section 11005.4 of the Government Code This agency wants its employees and visitors to make an informed choice for healthy, fresh-made food that looks and tastes great.

The BEP’s Blind Vendors are not, however, prohibited from augmenting the menu. These menu items shall be offered in all appropriate venues available to the Blind Vendor within the parameters set forth in applicable provisions of the Codes and the Regulations. Each Blind Vendor may request a change, in writing, to reduce the level of goods and services defined herein based upon the needs of the building population and marketability of certain products.

Types of products to be sold and services offered at the San Francisco Federal Building are the following:

PREPACKAGED ITEMS NOT PREPARED ON PREMISES:

Bakery: Prepackaged muffins, donuts, cakes, pies, pastries.

Dairy Products: Milk homogenized, 1/3 quart; milk, homogenized, reduced fat, 2%, 1/3 quart; milk, homogenized, nonfat, 1/3 quart; milk, homogenized; chocolate, 1/3 quart; cream cheese, 1 oz. individual servings; yogurt, 6 - 8 oz.; cottage cheese, 1/2 pint.

Soda canned/bottled; juices canned/bottled; iced tea canned/bottled; bottled water; sports drinks; orange juice 1/2 pint. At least one “diet” option(s) must made available.

Confections and Snacks: Assorted chips, pretzels, nuts, trail mix, granola, popcorn, at least one low-fat option must be available.

Candy Bars Nationally recognized brand items.

Candy Hard Nationally recognized brand items.

Gum / mints Nationally recognized brand items; at least one "sugarfree"option must be available.

Pre-packaged sandwiches: A variety of selections of breads to include but not be limited to: rye, whole (grain) wheat, sourdough, and pita. A variety of Meats, a selection of 4 oz. servings: roast beef, ham, turkey, pastrami, tuna, chicken, and salami. A variety of cheese selections: American, Swiss, Cheddar, and Jack.

Breakfast items: Bagels, oatmeal, cold cereals, donuts, pastries, muffins, fruit and yogurt parfaits and fruit cups.

Fresh fruit such as bananas, apples and oranges.

Coffee (a minimum of four (4) flavors per day), decaffeinated coffee, hot chocolate, hot tea (a minimum of six (6) selections which should be from a nationally recognized brand/flavor). Cup sizes available for all hot beverages, excluding espresso type drinks, shall be 12 and 16 oz.

Espresso and specialty coffee drinks to be made with the option of soy, low-fat or non-fat milk: Café Latte (single and double), cappuccino (single and double), café mocha (single and double), and espresso (single and double). There shall be a minimum of four (4) flavored syrups for espresso/specialty drinks.

Types of products to be sold and services offered at the Hall of Justice building are the following:

PREPACKAGED ITEMS NOT PREPARED ON PREMISES:

Bakery: Prepackaged muffins, donuts, cakes, pies, pastries.

Dairy Products: Soy, Milk, homogenized, 1/3 quart; milk, homogenized, reduced fat, 2%, 1/3 quart; milk, homogenized, nonfat, 1/3 quart; milk, homogenized; chocolate, 1/3 quart; cream cheese, 1 oz. individual servings; yogurt, 6 - 8 oz.; cottage cheese, 1/2 pint.

Soda canned/bottled; juices canned/bottled; iced tea canned/bottled; bottled water; sports drinks; orange juice 1/2 pint. At least one “diet” option(s) must made available.

Confections and Snacks: Assorted chips, pretzels, nuts, trail mix, granola, popcorn. At least one low-fat option must be available.

Candy Bars Nationally recognized brand items.

Candy Hard Nationally recognized brand items.

Gum / mints Nationally recognized brand items; at least one "sugarfree"option must be available.

Pre-packaged sandwiches: A variety of selections of breads to include but not be limited to: rye, whole (grain) wheat, sourdough, and pita. A variety of Meats, a selection of 4 oz. servings: roast beef, ham, turkey, pastrami, tuna, chicken, and salami. A variety of cheese selections: American, Swiss, Cheddar, and Jack.

Breakfast items: Bagels, oatmeal, cold cereals, donuts, pastries, muffins, fruit and yogurt parfaits and fruit cups.

Fresh fruit such as bananas, apples and oranges.

MAINTENANCE AND CLEANING SCHEDULE

All cleaning and sanitation shall be done in accordance with the California Retail Food Code, Chapters 1 through 13 of Part 7 of Division 104 of the California Health and Safety Code.

The following schedule for maintenance and cleaning are found in serving, kitchen, preparation, and storage areas. Areas or parts of the facility requiring special attention are identified separately.

Service Area, Preparation Area and Storage Area:

  • Trashcans to be emptied as often as required to keep refuse from spilling out of the cans. Cans are to be cleaned and sanitized as often as required to keep them free of spots, spills, residue and any odors.
  • Floors to be cleaned and picked up as often as required to keep the floors free of refuse. A floor sweep/inspection schedule shall be maintained that includes date, time, and person inspecting to insure the safety of all individuals utilizing the facility. These inspections shall be conducted at least twice an hour. The floors are to be damp mopped as often as required to keep floors free of spots, spills and residue. Hard and resilient tile floors are to have a single coat of finish applied monthly and thoroughly stripped and waxed quarterly. Alternate floor maintenance systems, which will achieve the same results, may be substituted subject to the approval of the contracting agency.
  • Walls to be thoroughly cleaned and spot cleaned as often as required to keep walls free of spots and residue.
  • Floor sinks to be thoroughly cleaned as often as required to keep them free of stains residue and refuse.
  • Storage shelving and cabinets to be thoroughly wiped and cleaned as often as required to keep them free of residue and build up.
  • Counters to be thoroughly wiped and sanitized as often as required to keep counters free of spots, spills, residue and refuse.
  • Food contact surfaces and utensils to be clean to sight and touch and sanitized before use.
  • General equipment to be wiped and sanitized as often as required to keep equipment free of spots, spills and residue and in sanitary condition for use.
  • Refrigeration to have the bottoms and insides, including the door tracks, cleaned thoroughly and as often as required to keep them free of spills, residue and build up.
  • Direct food dispensing equipment to be cleaned and sanitized in accordance with California Retail Food Code on a daily basis. Equipment includes, but not limited to, hot dog machine, coffee equipment, soup kettles, meat slicers, toasters, etc. Cleaning of spills, spots and any residue shall be done as often is required to keep equipment free of such matters and in sanitary operating condition.
  • Glass surfaces to be cleaned with appropriate cleaner as often as required to keep surfaces free of spots, film, spills and residue. Care should be taken when cleaning glass with chemicals in the presence of exposed food. Exposed Food should be removed before any cleaning with chemicals takes place. Such cleaning shall occur before prepared food is placed in unit or after it is removed.

Business Operations and Practices

1)"Operation Requirements" will include:

  1. Hours of operations
  2. Day of operation
  3. Special Requirement

2)"Public and Employee Relations" which shall include plans for:

  1. Customer feedback
  2. Public relations training for vending facility employees
  3. Employee relations – company standards and policies
  4. Refund policy

3)"Merchandising" which shall include plans for:

  1. A variety of merchandise in addition to the minimum standard set forth in Attachment C
  2. Merchandise display(s)
  3. Inventory control

4)"Staff Supervision" which shall include plans for:

  1. Sufficient level of staffing for type of vending facility
  2. Duty statements
  3. Training and cross training of staff
  4. Supervision of employees
  5. Controlling employee turnover
  6. Standards for performance and appearance of staff
  7. Employee evaluations

5)"Financial Responsibility" which shall include plans for:

  1. Accounting – a system to monitor the daily financial performance of the business, including the records required by BEP as identified in Title 9, California Code of Regulations, section 7220(L)
  2. Payroll
  3. Inventory Control
  4. Taxes and permits
  5. Submitting monthly operating reports and related fees by the 25th of the following month

6)"Sanitation and Safety" which shall include:

  1. Compliance with the state injury prevention program as specified in Labor Code section 6401.7.
  2. Compliance with food safety certification requirements as specified in Health and Safety Code section 113716.