reserves the tight during non-operating periods to utilize the food service and dining facilities for other purposes and the right to engage any other food service contractor to provide food and beverages for events.
Contractor is required to provide a staffing plan to ensure all service periods are sufficiently staffed, including periods of limited operations during summer, camps, special events, early arrivals, etc. Special attention needs to be made to weekends. The Contractor is also required to detail the payroll rates and benefit costs for all hourly and salaried employees for this operation, and indicate to whom this unit's manager will report. Contractor must provide a plan to utilize stations to their capacity.
Contractor must provide a management oversight plan to ensure that a manager is observing the dining facility to look for potential issues (e.g., running out of food, cleanliness issues, etc.) so that these issues can be corrected immediately.
Contractor must ensure proper preparation for busy periods to ensure minimal wait times for customers and to ensure that they will not run out of food items during peak periods.
Contractor shall provide retail products at the Premises and at such other locations as KSU and Contractor shall agree.
Contractor shall operate the Branded Concepts at KSU's Premises under the conditions set forth below.
Contractor shall control all aspects of the Branded Concepts, including menus, recipes, pricing, staffing and hours of operation with consultation of KSU.
Representatives of the licensor, franchisor, or subcontractor of the Branded Concepts shall be allowed access to the Premises during reasonable business hours for quality assurance inspections of the Branded Concepts.
Contractor shall notify KSU at least thirty (30) days in advance of any termination or expiration of a license agreement, franchise 8 agreement, or subcontract related to a Branded Concept. Contractor and KSU shall mutually determine what operation, if any, will replace such Branded Concept. In any event, the Branded Concepts operation shall terminate upon termination or expiration of this Agreement.
Upon termination or expiration of this Agreement, Contractor shall remove the equipment related to the Branded Concepts in accordance with the terms of the applicable license or franchise agreements.
At the commencement of this Agreement, Contractor shall operate or cause to be operated the following Branded Concepts with the applicable fees applied to Operating Expenses:
Chicken/Wings/Tenders Establishment - Southern Harvest