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<br />A'LA CARTE CONTRACT <br /> <br />CONSULTANT: A'LA CARTE FOODSERVICE CONSULTING GROUP <br />14125 Memorial Dr. Suite 104, Houston, Texas 77079 <br />Hereinafter termed "Consultant" <br /> <br />CLIENT: MR. RON BOTTOMS <br />CITY OF LA PORTE <br />604 W. Fairmont Parkway, La Porte, Texas 77571 <br />Hereinafter termed "Client" <br /> <br />SUBJECT: FOODSERVICE CONCEPT DEVELOPMENT STRATEGY <br />FOR MAIN STREET DISTRICT IN LA PORTE, TEXAS, <br />Hereinafter termed "Project" <br /> <br />DATE: May 4,2009 <br /> <br />I. EXHIBITS AND CONTRACT DOCUMENTS: <br /> <br />Proposal for management and/or consultant services beginning May 4,2009. <br />Whereas Consultant and Client wish to do business as follows. <br /> <br />II. AGREEMENT: <br /> <br />Consultant agrees to perform services for the Project as described hereinafter and <br />as approved by Client. Client shall pay professional consulting fees and pre- <br />approved incidental expenses in direct conjunction with the Project. Fees for <br />professional services shall be billed by A'la Carte Foodservice Consultants to the <br />Client at the fixed fee agreed upon at the time of the binding agreement. <br /> <br />III. SERVICES OF THE CONSULTANT: <br /> <br />Consultant will meet with the client and/or her representatives as needed in order <br />to work on the project related items listed below: <br /> <br />A. Foodservice Plan, Step 1: Meet with client, review current Main <br />Street revitalization plan, and determine the expectations of the food and beverage <br />concept(s) to be provided within the 912 W. Main St. building. Review all <br />available information provided. Tour market area, assess available spaces, and <br />observe existing restaurant operations. Determine customer profile and <br />appropriate restaurant concepts to recommend for consideration. Provide a written <br />economic model including an estimated opening budget, and annual income <br />projections. Prepare written recommended structure(s) for landlord-tenant <br />relationship. Assist client with selection of restaurant tenant-operator and <br />represent Client's best interests during the deal structuring phase. <br />