Note - The Authority considers the services which are envisioned and generally described herein to be necessary. Respondents shall assume them to be mandatory. The actual, final scope of services, however, may differ and may be greater or lesser; it shall be determined before the execution of an agreement with a successful provider following the RFP process. The relationship between the Contractor and the Authority is envisioned to be that of an independent contractor. It is recognized that the Contractor’s “team” may be a joint venture, partnership, or other teaming arrangement made up of multiple subject matter specialists (such as a food and beverage services manager, branded and/or unbranded food and beverage services operators, financing partner(s), and others). The Food Service Provider shall be responsible for the complete management, operation, and strategic development of food and beverage services at the Savannah Convention Center (“SCC”). This includes ensuring exceptional guest experiences, operational efficiency, financial performance, and alignment with SCC’s broader goals. The Food Service Provider’s responsibilities shall include, but are not limited to, the following: 1. General Food and Beverage Operations - Provide catering services for meetings, banquets, and special functions. - Provide compelling, well-curated retail F&B concepts that reflect both local Savannah flavor and broader guest expectations. - Prioritize creativity, operational efficiency, and revenue generation in all retail food and beverage offerings. - Operate all retail food and beverage services, including the licensed sale and/or dispensing of alcoholic beverages. - Manage pantry areas, food production facilities, and inventory storage systems. - Operate fixed and mobile concessions, markets, restaurants, cafés, lounges, and mobile food & beverage concepts. 2. Financial Performance and Business Growth - Maintain or exceed historical healthy margins with no regression in financial performance. - Drive top-line revenue growth through strategic upselling, innovative menu development, and premium offerings, not solely through price increases on staple items. - Develop and execute a Sales and Marketing Program for catering and concessions, subject to SCC’s prior written approval for all public-facing materials. 3. Innovation and Vision - Align with SCC’s vision to become a world-leading convention center, bringing forward-thinking strategies and service innovation. - Contribute fresh ideas, creative energy, and dynamic approaches that enhance service delivery and elevate the guest experience. - Serve as a strategic partner in innovation and revenue generation initiatives. 4. Receiving, Storage, and Distribution - Receive all food, beverages, supplies, and equipment at SCC’s designated food receiving area. - Coordinate shared use of the SCC loading dock with SCC and other approved entities. - Schedule all deliveries to avoid conflicts with event move-in or move-out activities. - Transfer goods to the appropriate kitchen, storage, or service areas within SCC.
