{ "document_id": 13339, "page": 47, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 13452, "item_count": 19, "counts_by_type": { "footer": 1, "formula": 1, "heading": 4, "text": 13 }, "build_ms": 2, "items": [ { "id": "p47.1", "order": 1, "type": "heading", "bbox": { "l": 68.88, "t": 720, "r": 205.44, "b": 691.68 }, "text": "b. Habanero's Mexican Grill\nc. Specialty Branded Coffee", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p47.2", "order": 2, "type": "text", "bbox": { "l": 69.84, "t": 679.44, "r": 210.72, "b": 665.76 }, "text": "Retail and Concession Prices." }, { "id": "p47.3", "order": 3, "type": "text", "bbox": { "l": 68.64, "t": 652.32, "r": 542.64, "b": 583.68 }, "text": "The prices charged by Contractor for food and other products served by Contractor in the retail and cafeteria operations shall be reasonable and competitive, with prices charged in comparable establishments in the geographic area of the Premises for compatible products similarly prepared and of like quality and portion. Not less than annually, Contractor shall adjust pricing to reflect the change in the Consumer Price Index for Food Away from Home with approval of KSU." }, { "id": "p47.4", "order": 4, "type": "heading", "bbox": { "l": 69.84, "t": 571.44, "r": 182.4, "b": 556.56 }, "text": "Operational Efficiency:", "level": 3 }, { "id": "p47.5", "order": 5, "type": "text", "bbox": { "l": 68.88, "t": 544.32, "r": 542.88, "b": 475.2 }, "text": "Contractor shall optimize staffing levels, scheduling, and training to ensure efficient and effective cafeteria operations during peak hours and special events. Contractor shall also implement technology solutions, such as mobile ordering and payment systems, to streamline transactions and reduce wait times. KSU shall provide to Contractor, in writing, the times it deems peak hours and provide a minimum of seven (7) days written notice prior to any special event." }, { "id": "p47.6", "order": 6, "type": "text", "bbox": { "l": 69.6, "t": 463.2, "r": 183.84, "b": 449.52 }, "text": "Sustainability Initiatives" }, { "id": "p47.7", "order": 7, "type": "heading", "bbox": { "l": 69.6, "t": 436.32, "r": 151.2, "b": 422.4 }, "text": "Contractor shall:", "level": 3 }, { "id": "p47.8", "order": 8, "type": "text", "bbox": { "l": 69.6, "t": 409.68, "r": 542.4, "b": 367.2 }, "text": "[p47.8.1]Source ingredients locally and sustainably whenever possible, prioritizing partnerships with local farmers and suppliers, including KSU. It is the goal of KSU to fully leverage our own locally grown and produced meats and vegetables for use in menu planning.;", "children": [ { "id": "p47.8.1", "order": 9, "type": "formula", "bbox": { "l": 69.6, "t": 409.68, "r": 542.4, "b": 367.2 }, "text": "^{*}", "attrs": { "latex": "^{*}", "inline": true, "text_offset": 0, "text_span": 9, "bbox_estimated": true, "notation": "latex", "alt": "to the power of *", "mathml": "*" } } ] }, { "id": "p47.9", "order": 10, "type": "text", "bbox": { "l": 69.6, "t": 354.96, "r": 541.44, "b": 327.36 }, "text": "[p47.9.1]Implement waste reduction strategies, including composting and recycling programs, to minimize environmental impact.", "children": [ { "id": "p47.9.1", "order": 11, "type": "text", "bbox": { "l": 69.6, "t": 354.96, "r": 541.44, "b": 327.36 }, "text": "^{*}", "attrs": { "inline": true, "text_offset": 0, "text_span": 9, "bbox_estimated": true } } ] }, { "id": "p47.10", "order": 12, "type": "text", "bbox": { "l": 70.08, "t": 314.64, "r": 541.68, "b": 286.08 }, "text": "*Practice energy conservation practices when at all possible. All new equipment shall be Energy Star compliant with preference given to cost of operation." }, { "id": "p47.11", "order": 13, "type": "text", "bbox": { "l": 69.84, "t": 274.32, "r": 541.44, "b": 233.04 }, "text": "[p47.11.1]Educate the KSU community about sustainable food practices and the importance of making environmentally conscious dining choices.\nCustomer Service and Engagement", "children": [ { "id": "p47.11.1", "order": 14, "type": "text", "bbox": { "l": 69.84, "t": 274.32, "r": 541.44, "b": 233.04 }, "text": "^{*}", "attrs": { "inline": true, "text_offset": 0, "text_span": 10, "bbox_estimated": true } } ] }, { "id": "p47.12", "order": 15, "type": "heading", "bbox": { "l": 69.84, "t": 220.08, "r": 151.2, "b": 206.4 }, "text": "Contractor shall:", "level": 3 }, { "id": "p47.13", "order": 16, "type": "text", "bbox": { "l": 69.12, "t": 193.44, "r": 542.16, "b": 164.4 }, "text": "[p47.13.1]Provide exceptional customer service by training staff to be knowledgeable, courteous, and responsive to the needs of patrons.", "children": [ { "id": "p47.13.1", "order": 17, "type": "text", "bbox": { "l": 69.12, "t": 193.44, "r": 542.16, "b": 164.4 }, "text": "^{*}", "attrs": { "inline": true, "text_offset": 0, "text_span": 10, "bbox_estimated": true } } ] }, { "id": "p47.14", "order": 18, "type": "text", "bbox": { "l": 68.88, "t": 153.12, "r": 543.12, "b": 110.64 }, "text": "*Offer opportunities for community engagement, such as cooking classes, culinary events, and working with a KSU advisory committee comprised of students, faculty and staff, to foster a sense of belonging and ownership among diners." }, { "id": "p47.15", "order": 19, "type": "footer", "bbox": { "l": 275.52, "t": 62.64, "r": 335.28, "b": 48.96 }, "text": "Page 6 of 21", "attrs": { "block_label": "number" } } ], "excluded_furniture": { "first": [], "last": [] } }