Specifications include, but are not limited to: a. General: The selected contractor will provide fountain and bottled beverages required by the University Food Service contractor for sale in all dining areas on campus that offer fountain and non-vended bottled beverages, except in cases where branded food concepts may require a specific beverage supplier or where the University and its Food Service Contractor have determined that a selection of other bottled beverages (not to exceed 20% of the beverages offered campus wide) are needed to meet customer needs. b. Equipment: Dispensing equipment must be supplied, installed, serviced and maintained by the selected Contractor at no cost to the University or the Food Service Contractor. ➢ The selected Contractor will provide beverage equipment for any new dining facilities that are built during the course of this contract or provide funding for such equipment. ➢ The Contractor shall be responsible for moving, repairing, removing, and installing equipment as requested by the University or the appropriate dining or bookstore Contractor. ➢ Every piece of equipment shall have a tag affixed on it, which provides contact information for requests for maintenance and repairs. c. State-of-the-Art: All fountain equipment must be new or in like-new condition at the time of the contract commencement and remain state-of-theart throughout the term of the contract. All dispensers must be equipped with locks and/or shut-off valves at no cost to the University or the Food Service Contractor and shall be filtered with a stainless steel, vented, double check valve backflow. All dispensers should have a top loading or under the counter ice machine attached and must be equipped with separate water supply shutoff. Equipment may be subject to approval by the University Environmental Health and Safety office and the SC Department of Health and Environmental Control. d. Syrup and Mix: Product cost for syrup to the University or its Food Service Contractor will be consistent with the best available national account price lists, agreements in place with the University Food Service Contractor and/or local best available market pricing, whichever is lower. Marketing support funds paid by the selected contractor to the University will be separate from the purchased product cost invoices and paid in the form of rebates, and are expected to be proportionately adjusted based upon cost changes that may occur during the term of this Agreement. The syrup must be in five (5) gallon or 2.5-gallon bags in a box. CO2 tanks must be twenty (20) pound capacity with capped faucet for sanitary purposes. Bulk CO2 and supporting equipment should also be made available.