Mobile Cuisine Start Up Program

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Nov 12, 2013 (3 years and 9 months ago)

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Mobile Cuisine Start Up Program

Request for Proposals

RFP
-
CASE
-
49182

201
3

















2




This
Request for Proposals (“RFP”) is issued by the Michigan Economic Development
Corporation (the “MEDC”), Contracts and Grants Unit (“C&G”). C&
G is the only office
authorized to change, modify, amend, alter, clarify, etc. the specifications, terms and conditions
of this RFP and any other contract(s) awarded as a result of this RFP (the “Contract”). C&G will
remain the main point of contact throug
hout the proposal process. All communications
concerning this RFP
must

be sent to
Contractsandgrants@michigan.org
.


Program Description

The purpose of the Mobile Cuisine Start
u
p Program is

to expand the mobile cuisine

(
f
ood
t
ruck)

industry throughout Michigan

to contribute to the creation of

a
sense of place
.

To contribute to
quality places that people want to be in, projects should offer easily accessible and unique
options to patrons

in p
ublic spaces
.
Ideal projects contribute

to the local economy,
by working
with
other local businesses

and farms
. It is the intention of this program to assist with
community and economic development by increasing pedestrian traffic in downtowns and
traditio
nal commercial cores.


The Program
will fund

a portion of

the startup costs incurred by creating a
registered
,

for
-
profit

mobile cuisine business
.

This includes food trucks and food carts
.

Applicants will only receive
funding if they

create

either

(1)
a

new

food truck
business or

(2)

expand

a pre
-
existing business
,
such as a permanent restaurant,
to include a food truck
, (3) expand a pre
-
existing business such
as a food truck to add an additional food truck.


Eligible Applicants

The grant program is ava
ilable

to

provide funds for

expenditures

that will contribute to the

creation of
food trucks
in Michigan.

Applicants must show a viable
business
plan

and
demonstrate that they
are registered to do business in
the State of Michigan.

Businesses will
be limited to (1)
application

submittal.



Types of
Expenditures

(suggested but not limited to)



Infrastructure

o

Purchasing and/or the renovation of a food truck

o

Purchasing culinary equipment



Operational Costs



Advertising and Marketing


Gr
ant Dollars

This one
-
time allocation will provide funds

to qualifying expenditures in any dollar amount

of
up
to
$
10
,000
.
Applicants must submit documentation stating the source
(s)

of the remaining
funding

to cover the startup cost of the business
.

A minimum twenty
-
five percent match is
required from the applicant; however, projects with a higher match will be scored more
favorably.
A letter from the applicant stating its financial commitment to the project is


3


required
.

The total amount of grant fu
nds available in connection with this RFP
is $
10
0
,000.00
.
This will be the only grant round
in
201
3
.


Scoring

Applicants will be scored on a variety of factors, including, but not limited to:



A

viable business
plan



Well
-
defined

and focused expenditure it
ems



Explanation
of

the need
for

the
grant dollars

and the role it will serve in the food truck



E
xperience
in the
culinary
/restaurant/small
-
business
industry




Engagement with local food
/regional

systems

(
produce sourced locally will receive
greater
consideration
)



Purchasing
products

from Michigan companies



Experience working with the community



Match percentage



O
verall impact that the business will have on its community



C
reativity in
business

design


Other Details




Grant disbursements will be negotia
ted on an individual basis depending on the needs
of the
business
.



Preference will be given to projects that make an effort to engage with the community

and work at public events, such as public festivals or farmers markets.



Job creation is not required, b
ut projects that lead to the creation of jobs will be scored
more favorably.



Expenditure(s)

must be
purchased within
six
months of the application approval.
Business must be operational by
7/28/1
4
.
Businesses

with a
startup

date after
7/28/1
4

will not
be considered.



Grants will only be made to eligible applicant
s.



Applications are due by
July 1, 2013
. Late entries will not be accepted.


Request for Proposals Instructions


Selection Criteria

Responses to the RFP will be evaluated based upon the followin
g selection process:



Proposals will be considered for quality and completeness by a Review Committee
(“RC”) comprised of individuals selected by the MEDC. The RC reserves the right to
request additional information from an applicant
.



The MEDC, in its sole

discretion, will award the grant considering the quality of
proposals
.



Applicants Costs

The MEDC is not liable for any costs incurred by any applicant
prior to signing the

Cont
r
act

by
all parties
.



4



Reservation of MEDC Discretion

Notwithstanding any oth
er statement in this RFP, the MEDC reserves the right to:


1.

Reject any and all proposals;

2.

Waive any errors or irregularities in the bidding process or in any proposal;

3.

Rebid the project; or

4.

Defer or abandon the project.


Applicant Protest Period

If an appli
cant wishes to initiate a protest of the award recommendation, the applicant must
submit a protest in writing by 5:00 p.m. within 14 calendar days from the date of the notice of
award sent by the MEDC. The written protest should include the RFP number, cle
arly state the
facts believed to constitute an error in the award recommendation, and describe the desired
remedy. Only the information provided within the protest period will be considered in arriving
at a decision. The MEDC is not required to take into c
onsideration any material filed by any
party after the protest period deadline. The MEDC’s CEO or designee will provide a written
decision to the protesting party after investigating the matter or, if more information is needed,
will schedule an informal m
eeting before issuing a decision. This decision is final.


To maintain the integrity of this process and to ensure that grants are awarded without undue
delay, protests requesting a waiver of the following omissions and requirements cannot be
granted:


1.

Fai
lure of an applicant to properly complete proposal
;

2.

Failure of an applicant to submit the proposal by the due date and time; or

3.

Failure of an applicant to submit a protest within fourteen days from the date of the
notice of award.


In fairness to applicant
s who meet specifications and to prevent delays, the MEDC will not
withdraw an award or re
-
evaluate proposals when a protest maintains that RFP specifications
were faulty.


Program Timeline

Questions regarding the Reque
st for Proposals
must

be sent
to

Contractsandgrants@michigan.org

with “
Mobile Cuisine

RFP
-
CASE
-
49182
” in the subject line by
3:00 p.m.

on
June 17, 2013
.
Responses to all qualifying questions will be pos
t
ed to MEDC's website:

www.MichiganAdvantage.org/Mobile
-
Cuisine
-
2013
-
RFP/

by the close of business on
June 21, 2013.



Grant agreements must be executed within
180

days of award announcement or awardees risk
forfeitu
re of grant dollars.




5


Business

must be
operational

by
7/28/
1
4
. Priority will be given to
businesses

that can be
completed in the shortest timeframe possible. The fund disbursement schedule will be based
on
project milestones

and will vary based on
individual project needs.


Important Due Dates for Submission



June 17, 2013
:
Questions from potential applicants are due via e
-
mail to
Contractsandgrants@michigan.org

Please note: The MEDC will not re
spond to questions
that are received after
June 17, 2013
. The MEDC will not respond to any phone inquiries
or questions asked in a format outside of email.



July 1, 2013
: Electronic submissions are due and sent to
Contractsandgrants@michigan.org

Hand delivered and mailed submissions will not be accepted.
Applicants
will receive an
email notification indicating the application has been received.



On or about
July 28, 2013
: Awardees will be announced.


App
lication Process


Please complete
the Re
quest for Proposal Cover Sheet.
In addition, the following narrative
information is required. If all the information is not included and addressed, your request will
be considered incomplete and not reviewed and
considered during this competitive process.
Please limit your narrative information section to 12 pages. Any narrative information that
exceeds 12 pages will not be considered.


Application Submission

Submit the completed application in Word format (no PDF
s) to
Contractsandgrants@michigan.org

Include

the

business plan

in the email.


Application Attachment Requirements

Please use this checklist to ensure all components of the RFP are included.


Applica
nt and Business Information


Expenditure Overview


E
xpenditure Budget


Expenditure Questionnaire


Business Plan Questionnaire


Attachment:
Business Plan

(See details below, page
7
)











6



Applicant and Business Information


Applicant

Mobile

Cuisine Information

Applicant Name

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Business Name

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Street/P.O Box

Click here to enter text.

Long term parking
address

Click here to enter text.

City

Click here to enter text.

Community(s) you
will
serve

Click here to enter text.

Zip

Click here to enter text.

Phone

Click here to enter text.

Phone

Click here to enter text.

Website

Click here to enter text.

Cell

Phone

Click here to enter text.

Email

Click here to enter text.

Email

Click here to enter text.


Expenditure

Items

Overview:


Item

Budget

Grant Request

$
Click here to enter text.


Item

Cost

Source

Location of
Source

1.

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$
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enter text.

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enter text.

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enter text.

2

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$
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3.

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text.

4.

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5.

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6.

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7.

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8

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10.

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$
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enter
text.

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Total:

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enter text.

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enter text.





7



Expenditure
Questionnaire

1.


Describe the role of the
items
.

Click here to enter text.

2.


Describe why the
items are

necessary or desired.

Click here to enter text.

3.


When will the
items

be purchased?

Click here to enter text.


Business Plan Questionnaire



Attachment: Please provide your business plan


1.

Description of the
Company

a.

What type of legal entity is the food truck?

b.

In what communities will the food truck operate in?

c.

What will the food truck serve?

i.

The style and type of dishes

ii.

The target audience

2.

Description of the geographical market

a.

What is the competition in the markets you will serve, between both
restaurants

and other food trucks?

Mobile Cuisine Overview

1.

Describe the
business
. Give a
n overview of the product,
ho
w it will be
prepared/served,
and where.

Click here to enter text.

2.

Describe any prior experiences that qualify you to operate a successful mobile cuisine
business, such as running a small business; working in a restaurant; culinary training,
etc.

Click here to
enter text.

3.

Provide a detailed timeline describing the steps to bring the food truck up to operation.

Click here to enter text.

4.

What are the foreseeable problems the food truck might encounter with the
community, such as backlash from nearby
permanent restaurants? How does the
business anticipate handling these issues?

Click here to enter text.

5.

Describe your relationship with the
communities

you will be operating in. Do you have
experience working with
them
? Have you talked with them ab
out your food truck?

Click here to enter text.



8


b.

What are the ordinances that
allow the food truck to operate? Please provide the
specific ordinance language for each community

that the truck will operate in
, and a
description of how the business will comply with each set of regulations.

c.

What off street catering/vending events will

you try to access? Please supply legal
representation for these.

3.

Marketing

a.

How are people going to find out about the food truck, such as where it is parked,
and what it will be serving?



4.

Operations

a.

How are you going to execute your product within the t
ruck? Describe how the food
truck will produce its product. Please include the source of ingredients.

b.

Do you have long
-
term storage for the truck? Where will it be stored off hours?

c.

Have you acquired the appropriate licenses such as Mobile Food Service L
icense,
and/or, a Special Transitory Food Unit License?

5.

Financial Projections

a.

Please provide a cash flow statement, broken up by the month, for a two year
outlook. Please explain how the food truck will adapt to changes in revenues and
expenditures, such

as during a change in season.

b.

Provide startup financials, including all items and sources of funding.

c.

Explain how the figures were projected. Was a market study done, for example?



*For assistance

with the business plan
, please contact
John Schmitt, Senior Business Consultant at the
Michigan Small Business & Technology Development Center, at
Haworth College of Business
,
3110
Schneider Hall
,
Western Michigan University
,
269
-
387
-
5062
,
john.schm
itt@wmich.edu

.