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<br />City of Sunny Isles Beach |Request for Proposal No. 17-02-01 16 <br /> <br /> 4. Valid Business Tax License. <br /> <br /> 5. Provide all necessary tools and/or equipment to complete assigned services. <br /> <br />3.3 DATE OF EVENT <br /> <br />The event will be held on Saturday, June 17, 2017, Event Time: 11am – 3pm. The awarded vendor <br />shall also be available to accommodate contracted service on an alternate date and/or time such <br />as the following weekend, should the event be rescheduled due to weather or other unforeseen <br />circumstances. The awarded vendor must be all set up, and ready for services at least one (1) hour <br />prior to the event start time, and removal of items within two (2) hours of event end time. <br /> <br />3.4 AMOUNT OF PLATES SERVED <br /> <br />Event Attendance: 2,500 – 3,000 plates served. Only one plate per person is to be served. Price <br />proposal shall be for 3,000 people however the undersigned understands that the City reserves <br />the right to lower the count to 2,500 attendees within 7 days prior to the event without the per <br />person cost changing. <br /> <br />3.5 TYPE OF FOOD <br /> <br />Caterer will submit proposed event menus for review and approval. The awarded vendor shall not <br />make changes or substitution to menus without prior written approval from the City. Below is the <br />comprehensive menu that is requested for the event. Any alternatives to this menu, must be <br />disclosed in your proposal. Vendors are strongly encouraged to include a kosher option within the <br />menu for approximately 100 people; however, this line item is not a mandatory requisition. <br /> <br />o All food – Main Dish Entrees <br />o Include multiple options for main dish (must have at least 1 vegetarian) <br />o Multiple side dishes <br />o Dessert Cakes <br />o Condiments <br />o Beverages, variety of soda and water <br /> <br />3.6 COOKING <br /> <br />Catering staff shall cook on-site, but not under tents. The successful Proposer shall comply with all <br />federal, state and local rules and regulations regarding food handling, operation of a concession <br />business, and any other laws that would apply to operat ing a similar type of business. Special <br />attention must be paid to the regulations outlined by the State of Florida, Department of <br />Professional and Business Regulation, Division of Hotels and Restaurants. <br /> <br />3.7 TRASH <br /> <br />All trash shall be taken by the vendor. No trash shall be left onsite including cooking oil or refuse. <br />It must be disposed of properly and not poured down the sewer drain.