Specifications include, but are not limited to: • Top quality food and beverage products and customer service consistent with industry standards and as provided at airports of a similar size. • Hours of operation should be the best to serve the terminal employees, traveling public and other airport users. Concession should be open a minimum of 60 hours per week and 7 days per week. • Service, hours of operation and products that attract local clientele to the airport. • An experienced concessionaire that will properly care for and maintain the City’s significant investment in infrastructure. • A restaurant business that complements the airport environment and invests in the improvement of the decoration and upkeep of the space allocated. • Optimum utilization of designated terminal space, including food and beverage preparation, serving areas, storage areas, and dining space. • A concessionaire with experience in the food and beverage industry and a willingness to be flexible through the term of the contract to respond to changing airline schedules and other local factors. • Reasonable fees to the airport commensurate with the objectives listed above.
