Exhibit A – Scope of Work

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Airport Restaurant Operations

Exhibit A – Scope of Work

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TABLE OF CONTENTS

SECTION I Background and General Information

SECTION II Restaurant Services

SECTION III Leasehold

SECTION IV Scope

SECTION V Proposal Contents

SECTION VI Proposal Submittal

SECTION VII SELECTION CRITERIA

APPENDIX A Terminal Building Area Layout, Restaurant Floorplan

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SECTION I: BACKGOUND AND GENERAL INFORMATION

A. PURPOSE

The City of Ocala (City) is issuing this Request for Proposal (“RFP”) seeking to identify qualified parties

(“Respondent(s) and/or Proposal Teams”) interested in providing restaurant operation and management

services, and leasing and occupying space to support these services in the new terminal building at the

Ocala International Airport.

The Airport Restaurant w i l l b e l ocated i n t h e p r opo s e d A i r p o r t T e rm i n a l B u i l d i ng

at 1770 SW 60th Ave, Ocala FL 34474. The restaurant has approximately 2,772 sq/ft overlooking

a very active aircraft parking area (apron), with the main runway in the distance but clearly visible (see

Appendix A).

The City of Ocala has contracted with Ausley Construction of Ocala to construct the GA Terminal

Building, with ground breaking November 2018. We expect certificate of occupancy to be issued

by November 2019. It is expected that the successful proposer will be operational within six months

of substantial completion of the terminal.

B. AIRPORT LOCATION and BUSINESS ENVIRONMENT

The Ocala International Airport is located west of Interstate 75 within the City of Ocala, Marion

County Florida. The Airport is owned and operated by the City of Ocala and serves the corporate,

charter, recreational and business aviation community in the region.

Ocala/Marion County is located in North Central Florida, just 35 miles south of Gainesville, about

70 miles northwest of Orlando and nearly equidistant to the Gulf of Mexico and the Atlantic Ocean.

The annual average temperature is 72 degrees and with highs most of the year ranging from the

low 70s to 80s, Marion County is a paradise for those who love to spend time outdoors. With a

mixture of gently rolling grassland hills, majestic oaks covered in Spanish moss and pine forests

to crystal clear springs and rivers to hundreds of ponds and lakes, the area offers an unparalleled

ecosystem.

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The hottest days of the year are in mid-July, with average highs in the low 90s and evening

temperatures in the low 70s.The cooler, drier season begins in November with the changing of the

leaves and lasts through February with daytime highs in the low 70s and evening lows in the mid-

40s.

Located directly across the street from the airport

is one of the largest equine auction sites in the

world, Ocala Breeder Sales (OBS). OBS hosts

several live auctions per year, bringing in

thousands of people from around the world

bidding on world class thoroughbreds. Buyers of

these horses often utilize the convenience of the

Ocala International Airport by arriving in their

corporate aircraft days in advance of the auction

events.

For the 2019 sales calendar, click here: https://www.obssales.com/obs-sale-calendar/

The most popular auction of the year is the Spring Sale of Two Year Olds in Training, where in

2018 the top 20 horses sold ranged from $410,000 to $1,100,000. The value of those 20 horses

equaled $12,890,000. During the spring sales, ramp space on the airport fills up fast as owners

in their private jets arrive from around the globe to bid on their favorite thoroughbreds.

Also expected to increase air traffic to the airport is the World Equine Center (WEC), currently

being constructed 5 miles northwest of the airport. https://worldequestriancenter.com/about-

ocala-fl/.

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The WEC provides a “state-of-the-art venue”

that offers “the ultimate competition

experience for both horse and rider”. The

facility boasts 1,500 permanent stalls, 4 indoor

arenas, 17 outdoor arenas, a 3 acre outdoor

stadium, riding trails, and 300 farm estates on

multi-acre lots. The WEC is also building a

hotel on-site, as well as 200 RV sites. Opening

of the WEC is expected in late 2019.

Ocala/Marion County's unique environment is

one of the major reasons why people come

here to visit, and then to live. The area includes

the Ocala National Forest, the rolling green

fields of horse farms, historic districts and city

streets canopied by 100-year-old trees,

outstanding golf courses, friendly communities, rivers teeming with fish, and crystal-clear fresh-

water springs. Also, the mild subtropical climate makes Marion County a vacation destination year-

round.

Qualified proposals must have demonstrated experience and knowledge of restaurant & catering

operations. It is further expected that proposals will be based on a thorough understanding of

existing and future restaurant market conditions and trends. Final proposals will contain realistic

financial projections. For more information, go to www.ocalafl.org, https://www.ocalacep.com/,

http://www.ocalamarion.com/.

C. AIRPORT HISTORY AND INVENTORY

Located in Marion County, approximately four miles west of Ocala, Ocala International Airport

was constructed in 1968 and serves a variety of general aviation activities. With its two runways,

the longest of which is 7,467 feet, the airport accommodates mostly general aviation aircraft

with an occasional Boeing 757 charter.

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In 2012, the FAA published their report on General Aviation Airports. The report ranked 2,952

airports in four categories (Basic, Local, Regional, and National). Ocala was one of 84 airports

grouped in the National category. Meaning the Airport serves global markets with “very high

levels of activity with many jets and multiengine propeller aircraft, averaging about 200 total

based aircraft, including 30 jets”. In Florida, out of the 129 public use airports only 9 (which

includes Ocala) are grouped as National airports.

In 1989 the City constructed the existing GA Terminal Building, home to the Airports Fixed

Based Fueling operation (FBO) as well as a small, 1,000 sq.ft. Café. Currently named the

Tailwinds Café, this restaurant serves mainly breakfast and lunch to a dedicated customer base.

With a small kitchen and seating for no more than 24, the restaurant offers a simple menu.

Once the new terminal is constructed, the airport will have only one restaurant operation,

located in the new building.

Ocala International Airport’s major tenants are Sheltair Aviation, Marion County Sheriff’s Office

- Aviation Unit; Ocala Aviation; ProAv

Management, along with several privately

held corporate flight departments. The

airport regularly supports

corporate/business activity, general

aviation aircraft charters, flight training

operations, law enforcement flights,

military training flights, search and rescue

activity, environmental patrol operations,

forest/wildland firefighting flights, and

recreational flying. While in years past the majority of jet traffic was related to the equine

industry so prevalent in the area, Ocala’s economy has recently become more diverse and the

airport traffic reflects that change.

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SECTION II: TERMINAL RESTAURANT SERVICES

A. REQUIRED MINIMUM SERVICES

The prospective restaurant operator will:

1.) Offer breakfast and lunch.

2.) Act as the custodian to oversee the booking and collection of rents for usage of the

multi-purpose room #1.

3.) Supply catering for private functions and special events held in the multi-purpose rooms

or on other areas of the terminal.

4.) Supply catering for corporate and charter aviation operations.

5.) Hold a beer and wine license. To clarify, a full liquor license is desired, but not required

in this RFP.

B. HOURS OF OPERATION

It is desired that the Restaurant Operator will operate the facility 7 days a week, 365 days a year.

Hours of operation will meet the needs of the facility, and shall include but not be limited to the

services as set forth in Section IIA.

C. OPTIONAL SERVICES

The Restaurant Operator may provide a dinner menu to supplement the breakfast and lunch

menus.

If the Restaurant Operator desires to provide full alcohol related-products, either as part of the

sit-down meal service or as an independent bar/lounge setup in conjunction with the main

restaurant, it should be disclosed so in the proposal. Any restaurant operator proposing to serve

alcohol will be required to obtain the proper license as required by State law.

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SECTION III: LEASEHOLD

A. LEASEHOLD FACILITIES

1. PRIMARY SPACE

The main restaurant space contains ±1,136 sq/ft of space for dining. Events Room #1 is

±563 sq/ft and can be separated or combined with the main restaurant space, for a total

dining space of ±1,699 sq/ft. Storage, freezer, cooler kitchen, main corridor and office

space are approximately ±1,073 sq/ft.

2. JOINT USE SPACE

The terminal restrooms and connecting hallway contain ±957 sq/ft of “joint-use” space.

The Restaurant Operator will have their share of maintenance and cleaning responsibility

through the Common Area Maintenance (CAM) fee, however this space is not considered

“rent”.

The main lobby of the terminal is ±2,441 sq/ft and is classified as “joint-use” space. The

restaurant operator may utilize this area as a waiting area for its customers, however this

space is not calculated into the “rent”.

3. OPTIONAL SPACE

There are proposed three leasable offices associated with the terminal: Lease Space #1 of

±428 sq/ft, Lease Space #2 of ±438 sq/ft, and Lease Space #3 of ±313 sq/ft.

These offices are not contiguous with the Primary restaurant space however one out of

three may be leased separate from the Restaurant Lease, and used as office space/storage

associated with restaurant operations.

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4. MULTIPURPOSE EVENTS ROOM #2

This multipurpose room located adjacent to Events Room #1, is ±574 sq/ft and is separated

by a sliding partition. Events Room #2 will be made available to Airport tenants, the City

of Ocala, and other entities including the Restaurant Operator to be used for a variety of

functions including meetings/presentations, banquets, private parties and other similar

functions.

The City of Ocala will act as the custodian of the room and will coordinate its rental on an

as needed, case by case fee-basis to host private parties or other functions for customers.

5. RENT

The City desires that the Restaurant Operator pay a percentage rent of gross sales. The

preferred methodology for the percentage rent is through the establishment of a

negotiated percentage of all gross sales.

6. COMMON AREA MAINTENANCE FEE (CAM)

The negotiated lease will include a “CAM” fee which will cover common maintenance items

to include but, not limited to charges for: utilities (electric, water, sewer, gas, fiber,

telephone, trash removal, solid waste, dumpster, etc.), canopy lights, walkway lights, lawn,

landscape, pest control, tree/shrub trimming, mulch, plants, irrigation system, fences,

lake/pond/retention/ditch treatments, cleaning, sweeping porter services, fire sprinkler and

fire alarm systems, pest control (preventative and monthly/annual), security/alarm and

policing.

Repair & Maintenance for: building, electrical (within common area of building interior),

parking lot including pole lights, curbs, plumbing, roof, sign (marquee, sign lights, electrical

for sign) and HVAC in common area rooms: pressure cleaning, exterminating (eradication,

tenting, etc.) paint/refinish/recover, public bathrooms, comfort stations, sewer maintenance,

parking lot sealing and striping, tire stops, bollards, access roads, truck ways, loading docks,

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delivery areas, sidewalks, subcontract labor, auto/truck expense, general overhead expense,

administrative costs, contractor and management fees, equipping, equipment, etc. holiday

decorations, and capital expenses.

7. TENANT FIT-OUT

The majority of the leasehold space will be finished in a manner to allow the restaurant

operator the flexibility to fit-out the space to suit their operation and design theme. The

City will install and finish out the restroom facilities, as well as most of the amenities for

the multipurpose events room #2. The Restaurant Operator will be responsible for installing

partition walls (i.e. stoves, ovens, refrigerators, exhaust fans, etc.), HVAC, concrete floor,

furniture, décor and additional fire suppression systems as required for the kitchen and/or

food preparation areas. The City is providing a credit of $32,750 towards a kitchen hood

system. The Restaurant Operator will need to coordinate the purchase of this system with

the City to take advance of the credit.

The City understands the financial commitment required from a restaurant operator to

complete the fit-out of a new restaurant space. Toward that end, the City may consider

different alternatives to achieve tenant fit-out; rent credits; or extended lease terms.

If the Restaurant Operator desires to make changes to the City installed facilities, these

items will be considered on a case-by-case basis and may be restricted, at the sole

discretion of the City. All work must be accomplished with licensed contractors and meet

all Local, State and/or Federal codes that may apply.

The successful respondent may, at the respondent’s sole discretion, expedite the opening

of the restaurant by contracting with Ausley Construction Company of Ocala. In this case,

the successful respondent or Proposal Team must coordinate all tenant fit-out with the

Design/Builder of the Terminal Building (Ausley Construction Company of Ocala) as fit out

of the restaurant space is conducted concurrently with construction of the Terminal

Building. Otherwise, the successful respondent shall not proceed with construction of the

restaurant space until Ausley Construction Company of Ocala has achieved substantial

completion of the Terminal. Preference will be given to the Respondent / Proposal Teams

that identify in their proposal a commitment to work with Ausley Construction Company,

LLC. This partnership will again expedite the timeframe, reduce threat of future roof leaks

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and simplify owner warranty issues. Roof penetrations and HVAC installations will

be observed by City of Ocala contracted Project Engineer to ensure warranty issues are

not voided.

Kenneth C. Ausley, CEO

Ausley Construction Co., LLC

1521 SE 36th Ave., Ocala, FL 34471

P 352.629.8177 C 352.266.1135

E ken@ausleyconstruction.com

8. MAINTENANCE RESPONSIBILITIES

The Restaurant Operator will be responsible for the regular maintenance and upkeep of

the restaurant leasehold. This includes maintaining of the Furniture, Fixtures and Equipment

(F, F&E) the general appearance and cleaning of the leasehold space.

The City will be responsible for maintaining the infrastructure and exterior of the building,

common areas and restrooms.

9. UTILITIES

The Restaurant Operator is responsible for all utilities in the leasehold area including but

not limited to electrical, water, sewer, grease (removal and disposal), gas, waste disposal,

cable and/or any other type of utility not listed.

10. LEASEHOLD ADJUSTMENT

The City reserves the right to adjust the leased area. In such instances, if rent is based on

the area being leased, the rent will be adjusted in direct proportion to the area adjustment.

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SECTION IV: SCOPE

A. MINIMUM QUALIFICATIONS

To be eligible for consideration for this RFP, the Respondent / Proposal Team must meet the

following minimum qualifications.

1. A minimum of five years prior experience in the operation/management of a full-

service restaurant.

2. Financial capability to outfit, equip and operate the restaurant.

3. Highly desirable for head chef and resume to be identified in proposal.

B. TERM OF AGREEMENT

The City will negotiate the term of the agreement based on the financial and capital commitment

of the selected restaurant operator, but in no case will the term be less than three years.

C. GENERAL OBLIGATIONS

The successful Respondent / Proposal Team will be responsible for complying with all terms and

conditions contained within a negotiated lease with the City, in addition to all other Local, State

and/or Federal rules which may apply. The successful Respondent / Proposal Team will be

responsible for obtaining and maintaining all required permits, licenses or other like requirements

for the operation of a restaurant in the state of Florida.

The successful Respondent / Proposal Team must be an active legal entity, licensed to do business

in the State of Florida, within fifteen (15) days of an approval of a lease by the Ocala City Council.

D. INSURANCE

The coverages, limits and/or endorsements required herein protect the primary interests of the

City, and these coverages, limits and/or endorsements shall in no way be required to be relied

upon when assessing the extent or determining appropriate types and limits of coverage to protect

the Vendor against any loss exposures, whether as a result of this Agreement or otherwise. The

requirements contained herein, as well as the City’s review or acknowledgement, is not intended

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to and shall not in any manner limit or qualify the liabilities and obligations assumed by the Vendor

under this Agreement.

Prior to the commencement of restaurant operations, the successful Respondent / Proposal Team will

be responsible for acquiring the appropriate insurance coverage as required by the lease and generally

addressed as follows:

1. Commercial General Liability Policy written by a company that is authorized and

licensed to conduct business in the State of Florida and approved by the City. The

insurance company shall by at minimum “A” rated by A.M. Best (or similar), approved

by the City’s Risk Management Department. The required insurance shall not be

provided by a “Risk retention Group or Pool”.

2. Minimum Limits

a. Bodily Injury and Property Damage Liability

i. $1,000,000 per occurrence

ii. $2,000,000 aggregate

b. Products and Completed Operations

i. $1,000,000 per occurrence

ii. $2,000,0000 aggregate

c. Workers’ Compensation and Employers Liability

i. Workers’ Compensation: Per State of Florida Statutory requirements

Employers Liability: $100,000 each accident: $100,000 per

employee for Disease and $500,000 for all diseases.

d. Fire Legal Liability with limit of $100,000 per occurrence.

e. Liquor Liability Insurance with $1,000,000 per occurrence minimum limit (if

applicable).

f. Commercial All Risk Property Insurance for all risks of loss of tenant owned

contents and improvements at this location.

3. All policies except the Workers Compensation policy must include the City of Ocala,

its agents, officers, employees and volunteers as “Additional Insureds” under its

policies and must be endorsed to the applicable policy.

4. The workers compensation policy must include a waiver of subrogation in favor of

the City.

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5. The insurance coverage and limits are set at the sole discretion of the City of Ocala

and are subject to change or revision as the need arises.

Insurance Certificate Requirements

a. The Vendor shall provide the City with valid Certificates of Insurance (binders are

unacceptable) no later than thirty (30) days prior to the start of work contemplated

in this Agreement.

b. The Vendor shall provide a Certificate of Insurance to the City with a thirty (30) day

notice of cancellation; ten (10) days’ notice if cancellation is for nonpayment of

premium.

c. In the event that the insurer is unable to accommodate the cancellation notice

requirement, it shall be the responsibility of the Vendor to provide the proper notice.

Such notification will be in writing by registered mail, return receipt requested, and

addressed to the certificate holder.

d. In the event the Agreement term goes beyond the expiration date of the insurance

policy, the Vendor shall provide the City with an updated Certificate of Insurance no

later than ten (10) days prior to the expiration of the insurance currently in effect.

The City reserves the right to suspend the Agreement until this requirement is met.

e. The certificate shall indicate if coverage is provided under a claims-made or

occurrence form. If any coverage is provided on a claims-made form, the certificate

will show a retroactive date, which should be the same date of the initial contract

or prior.

f. The City shall be named as an Additional Insured with a Waiver of Subrogation

where required.

g. The Agreement, Bid/Contract number event dates, or other identifying reference

must be listed on the certificate.

The Certificate Holder should read as follows:

“City of Ocala

The Vendor has the sole responsibility for all insurance premiums and shall be fully and

solely responsible for any costs or expenses as a result of a coverage deductible, co-

insurance penalty, or self-insured retention; including any loss not covered because of

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the operation of such deductible, co-insurance penalty, self-insured retention, or coverage

exclusion or limitation. Any costs for adding the City as an Additional Insured shall be at

the Applicant’s expense.

If the Vendor’s primary insurance policy/policies do not meet the minimum requirements,

as set forth in this Agreement, the Vendor may provide an Umbrella/Excess insurance

policy to comply with this requirement.

The Vendor’s insurance coverage shall be primary insurance as respects to the City, a

political subdivision of the State of Florida, its officials, employees, and volunteers. Any

insurance or self-insurance maintained by the City, its officials, employees, or volunteers

shall be excess of Applicant’s insurance and shall be non-contributory.

Any exclusions or provisions in the insurance maintained by the Vendor that excludes

coverage for work contemplated in this Agreement shall be deemed unacceptable and

shall be considered breach of contract.

All required insurance policies must be maintained until the termination of this agreement

or contract work has been accepted by the City, and any lapse in coverage shall be

considered breach of contract. In addition, Vendor must provide confirmation of coverage

renewal via an updated certificate should any policies expire prior to the expiration of

this Agreement. The City reserves the right to review, at any time, coverage forms and

limits of Applicant’s insurance policies.

All notices of any claim/accident (occurrences) associated with work being performed

under this Agreement, shall be provided to the Applicant’s insurance company and the

City’s Risk Management office as soon as practicable.

It is the Vendor's responsibility to ensure that all sub-Vendors comply with all applicable

insurance requirements. All applicable coverages for subcontractors shall be subject to

the requirements stated herein. Any and all deficiencies are the responsibility of the

Vendor.”

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SECTION V: PROPOSAL CONTENTS

To assure consistency, proposals must conform to the following format:

Cover Letter

Table of Contents

a. Experience and Capacity of Responder and Qualifications of Personnel.

b. Proposal

c. Financial Projections

d. Credit References

e. Operational References

f. Financial Statements

g. Physical Requirements

The following is what is expected in each of the major sections:

A. Experience and Capacity of Responder and Qualifications of Personnel.

This section should contain an introduction and the proposer’s background of your firm,

demonstrated financial status (including gross annual sales for the current year and net earnings

or loss for the most current year), and the ability to finance the service operations. Also

demonstrate technical expertise in food and beverage service management operations and

maintain a high standard of appearance and operation. Include a current list of names of officers

of the corporation.

B. PROPOSAL

The section should contain the proposed structure’s quality, size, theme or concept, architectural

style, seating capacity, room and area configurations, and personnel. Also, identify the nature and

extent of the food, beverage, and related services to be offered to the general public (i.e. “menu”).

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C. FINANCIAL PROJECTIONS

This section should contain projected revenues/expenses for the restaurant operations, including

the projected revenue to the City. Revenues should be based upon the rental formula as specified

in Section III A(5) of this RFP or alternate rental formula as proposed by the Respondent. The City

is strongly committed to a pricing policy that maintains a competitive and reasonable structure.

Provide five and ten year-projected revenues for the lease period and proof of capital assets used

for this proposal. Respondent / Proposal Team shall include financial statements to be reviewed

by an independent Financial Review Committee.

D. CREDIT REFERENCES

This section should contain the names, addresses, and phone numbers of three credit

references/suppliers that the City may contact to obtain information on your credit standing.

E. OPERATIONAL REFERENCES

This section should contain a list of clients for whom you have conducted a similar service within

the past five years. Include the entity name, contact person, telephone number, and a brief

description of the service.

F. FINANCIAL SUSTAINABILITY

Provide a detailed business plan containing pro forma financial statements, staffing levels, and

days/hours of operation. Describe your approach in growing the restaurant in terms of profits.

Please include a financial page in the business plan.

G. PHYSICAL REQUIREMENTS

The respondent should describe in this section any other physical needs above and beyond the

leasehold space described in Section III. Examples of other needs may include parking space

requirements, refuse disposal needs, exterior signage or any other extraordinary need that cannot

be met within the described leasehold.

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SECTION VI: PROPOSAL SUBMITTAL

Upload your firm's complete RFP response, including submittal package requirements,

delivery, schedule, deadline, reservations, City contact in the bid section named Upload

Proposal.

SECTION VII: SELECTION CRITERIA

A. SELECTION CRITERIA

At a minimum, a proposal must include all those items as specified in Section V, Proposal

Contents of this RFP. Proposals will be evaluated based on the following criteria:

1. Proposed Concept (20 Points)

Describe restaurant proposed. Include information on the theme, ambiance, hours

of operation, days of operation, menu, and pricing.

Describe how the proposed restaurant will complement the airport and surrounding

environment.

Include a detailed plan for marketing the restaurant and maximizing sales, revenue

and customer satisfaction.

Provide a proposed operations plan, including the management and operation

structure of the business, and staffing.

2. Design Intention and Capital Investment (20 Points)

Provide a narrative on the design concept.

Provide conceptual sketches for improvements, including the interior design, and

signage.

Describe the materials to be used and application in the restaurant design.

Provide a project schedule for design, permitting and construction.

Provide the proposed design and construction team members.

Provide the amount of the proposed initial capital investment for improvements.

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3. Experience and Financial Strength (20 Points)

Describe the qualifying business, including hours of operation, days of operation,

menu, pricing, and photographs.

Provide a detailed business plan containing pro forma financial statements, staffing

levels, and days/hours of operation. Describe your approach in growing the

restaurant in terms of profits. Please include a financial page in the business plan.

Include source of funding for initial restaurant improvements.

Describe sources of working capital to cover operating costs and to adequately

maintain operations at a high level from the start up period through seasonal

variations in activity.

4. Proposed Rent (25 Points)

Complete the minimum rent offer.

5. Local Business Participation (15 Points)

Submit a Community Engagement Plan that demonstrates current and or planned

participation or active involvement with local businesses, neighborhoods, or interest

groups.

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APPENDIX A Terminal Building Area Layout, Restaurant Floorplan

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