New England Aquarium Concessions — Winning Proposal

Partnership. Innovation. Performance.

December 5, 2016

Ms. Debra Borgwardt

Director of Groups, Events & Reservations

New England Aquarium

1 Central Wharf Boston, MA 02110

Dear Debra and Eric,

Mr. Eric Krauss

Chief Operating & Financial Officer

New England Aquarium

1 Central Wharf Boston, MA 02110

On behalf of our entire organization, we are extremely pleased to submit our proposal to manage the visitor dining and catering services at New England Aquarium. Patina Restaurant Group (PRG) will achieve the highest levels of culinary innovation and customer satisfaction while supporting the Aquarium’s vision to create an exciting, innovative, world-class dining destination.

The PRG approach will be unique to you in many ways as highlighted in our response to your request for proposal. The three in particular we would like to highlight in this cover letter are as follows:

• Highly Engaged Senior Leadership – Nick Valenti - CEO Patina, Matt King - President Patina, Amy Latimer - President TD Garden, and Charlie Jacobs - CEO Delaware North Boston Holdings will all be actively involved in the success of our potential partnership.

• Award Winning, World-Class Catering – We are the exclusive caterers at landmark locations, specializing in weddings, social occasions, and corporate events.

• TD Garden Partnership – Our exclusive and competitive NEAQ/PRG/TD Garden marketing and sponsorship initiatives are designed to maximize NEAQ’s exposure across multiple segments.

PRG knows that our success begins and ends with our customers, because ultimately, it is their satisfaction with the dining and catering services program that will be the true measure of success in achieving NEAQ’s goals. Our commitment is to deliver a professionally managed, competitive program, consistently attracting visitors, members, and staff.

PRG is uniquely positioned to provide culinary solutions that will meet NEAQ’s needs today and well into the future. Our operational experience in providing these services for similar organizations ensures we have the ability to deliver best practice processes and constant development of culinary innovation that is fresh and forward thinking. You can be confident in our commitment to continually seek inventive ways to effectively and sustainably manage each aspect of the dining program at NEAQ.

Dining at NEAQ is a highly visible and dynamic component of the future of the Aquarium and these services must constantly innovate and evolve to meet the expectations of your organization, staff, volunteers, members, and visitors. NEAQ will find PRG to be the world-class visionary partner that listens and delivers outstanding results.

Sincerely,

Valenti CEO Patina Restaurant Group

King President Patina Restaurant Group

Nick

Matt

TABLE OF CONTENTS

Section A - Executive Summary 3

Section B - General Information

• Contact 8

• Patina Restaurant Group 9

• Chef Partners 13

• Similar accounts 14

• References 15

Section C - Visitor Dining and Vending Services

• Concepts 18

• Renovations 31

• Capital Contribution 43 Renew/Refresh 43

• Marketing 44

• Commissary Support 57

• Vending 58

Section D - Catering Services

• Menus 60 Sample Menu for 200-Person Wedding 80

• Marketing 82

Section E - Corporate Support, Management, and Training

• Overall Organizational Chart 86

• Onsite Organizational Chart 88

• Scheduled Meetings 89

• Resumes 90

• Training Programs 97

Section F - Quality Assurance & Sustainability

• Customer Feedback and Continuous Improvement Programs 104

• Sanitation and Safety Programs 105

• Summary of Sustainability Programs 107

Section G - Financial Reporting & Technology

• Reporting and Control 112

• Our Technology 113

Section H - Transition Plan

• Transition and Implementation 120

• Schedules 122 Retaining Staff 126

Section I - Financial Proposal 127

EXECUTIVE SUMMARY

Patina Restaurant Group was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine.

EXECUTIVE SUMMARY

Thank you for the opportunity to provide you with our proposal to reinvent the hospitality, dining and event services at New England Aquarium. The leadership of Patina Restaurant Group including Nick Valenti, CEO and Matt King, President; as well the leadership of TD Garden / Delaware North including Charlie Jacobs, CEO and Amy Latimer, President, are tremendously excited by the prospect of partnering with an organization of such importance and esteem.

Everyone at Patina Restaurant Group (PRG) recognizes this is a special moment in time for NEAQ, and that iconic venues with legacy, prestige and significance such as yours deserve an experienced, quality partner capable of delivering to your high standards and expectations.

Our visionary proposal will revolutionize the entire food service spectrum at NEAQ. Aligning your mission for global change through public engagement, commitment to marine animal conservation, leadership and innovation with sustainable, world-class culinary services will result in tremendous growth in both external catering and increased frequency of dining among your visitors and customers; and will significantly improve staff, member, volunteer and guest experiences.

By committing to PRG for its food and catering requirements, NEAQ will enjoy the best of both worlds — an award winning hospitality company which will deliver world class dining experiences and achieve complete customer satisfaction; and second, when combined with our TD Garden / Delaware North partners, our organizations will bring unmatched cross promotional marketing, leadership, local resources, sponsorship programming, and sense of community to NEAQ. PRG is uniquely positioned to provide chef-centric dining and catering programs designed to place NEAQ as The Number One Aquarium Dining in the World — and we can’t wait to begin!

VISION FOR OVERALL VISITOR DINING AND CATERING SERVICES

Harbor View Café

• We will transform Harbor View Café into a destination location for families, visitors, staff and volunteers. Harbor

View Café will feature a farm to table approach, embracing New England coastal cuisine. Comprised of local produce, seafood, meats and features unique to New England, our fresh and extraordinary ingredients and products will be sourced directly through our local supply partners, Dole & Bailey.

• PRG acclaimed chefs will create a focused menu of innovative, sustainable, and delicious food featuring locally sourced ingredients in harmony with New England’s historic roots, touching on European and Native American heritages.

• Harbor View Café will undergo a significant refresh which will create a modern and inviting space. An abundance of freshly prepared menu items offered from the redesigned serving stations and clever, abundant food displays of retail merchandising will completely transform the look and feel of the existing servery. New furnishings, in a mix of communal tables, banquets and versatile two tops, will complement the design elements of the servery and allow for flexibility when utilizing the venue for catered events. Free flowing ‘school of fish’ art, suspended from the ceiling, will achieve a playful feel during café hours, while maintaining sophistication for any level of catered events.

• Harbor View Café will be born out of a respect for the appreciation for vital and vibrant oceans and local ingredients. Relationships with farmers, fisherman and members of the Boston community will create a precisely focused and unique dining experience that will celebrate the fresh produce of each season.

The Reef

• We are extremely excited by the opportunity to transform The Reef into a destination unto itself. Features of Mediterranean Street Food, craft cocktails, craft beer and select wines by the glass will entice NEAQ visitors, tourists, neighborhood residence and daily commuters.

• We propose an entirely new, seasonal structure as the new home of The Reef. Situated in its original location, The Reef will have a two-step structure approach to NEAQ guest al fresco dining experience. The main restaurant will exist in a semi-permanent pavilion structure, with interiors consisting of a large bar, open air kitchen providing culinary theatre for diner excitement, flooring and a seating area. Connecting

to The Reef pavilion will be a sweeping sail style tent for additional seating with waterside views. The look and feel of the sail tent seating area will complement the dramatic and contemporary exterior of NEAQ architecture.

Simons IMAX Theatre | Dog & Claw | Ben & Jerry’s

• The food offerings at the IMAX Theatre will be focused on quick serve and quality ingredients.. Our plan is to enhance the services by incorporating house-made items, such as a variety of flavored popcorn, and streamline the merchandising to create a crisp, fresh, contemporary retail approach.

• The Dog & Claw is known for lobster rolls and hot dogs. We will elevate the menus offering with items such as lobster mac and cheese, chili and Italian sausages.

• We recommend that Ben & Jerry’s remain in place at NEAQ and that the current arrangement continue into the future. PRG will work with Ben & Jerry’s across NEAQ food and beverage venues and will create cross promotional marketing initiatives and special events.

Catering

• We offer world-class catering for weddings, meetings and social events, presenting a myriad of menu choices ranging from vegetarian and Southern, to street food. Our CEO, Nick Valenti, has shepherded PRG to become a premier foodservice company that excels at any event, especially weddings, corporate meetings and social events. We will provide all the operational, management, culinary, design and support talent necessary to make each event at NEAQ an unforgettable occasion for your guests.

• We are the exclusive caterer at many landmark cultural centers including Metropolitan Opera, Walt Disney Concert Hall, Segerstrom Center for the Arts and the Brooklyn Botanic Gardens.

• Additionally we provide a home-team advantage with our TD Garden partners, their established sales team in Boston, and a powerful community network of clients, partners, vendors and brand ambassadors throughout the greater Boston area — all of whom can drive catering business into NEAQ venues.

Marketing

• The PRG marketing team is experienced and delivers results while providing exceptional service and one-of-a-kind unique experiences to our customers. Through our partnership with TD Garden we will focus on soliciting, growing and maintaining relationships with clients across all segments, both local and nationally.

• Our exclusive and competitive strategic PRG / TD Garden marketing initiative is designed to maximize NEAQ’s exposure across multiple segments. Access to TD Garden clients, advertising assets and events, Boston tourism, social digital audiences and sales and marketing expertise are just a handful of marketing ingenuity available to NEAQ through this dynamic partnership.

• We will explore all opportunities to promote NEAQ as an alternate special event location to TD Garden Network and host unique member events at NEAQ. We have direct access to the ‘Members Only Hub’ where TD Garden Premium Clients can view everything from personal account information to upcoming events.

• Delaware North Boston Holdings was awarded the contract to manage activation at City Hall Plaza. We anticipate hundreds of thousands of visitors to attend the year-round activities, from a winter wonderland to a potential urban beach, and marketing NEAQ as a complementary city experience would be a valuable proposition to visitors.

NEAQ Potential Sponsorship Opportunities

•

will leverage TD Garden expertise and corporate partnerships to launch a Sponsorship Platform at NEAQ. Our plan is to share in the revenue of sponsorship dollars with a generous percentage going to NEAQ.

Our initial estimate is as follows:

TD Garden Cross Promotion Partnership

• We propose a NEAQ and TD Garden Cross Promotion Partnership for maximum exposure and advertising for NEAQ. TD Garden audiences will include game and event attendees, social and digital audiences and Sports Museum of New England patrons. Opportunities will include bounceback ticket promotions for NEAQ focused on TD Garden family shows, custom event ticket bundling, educational programs and PR collaboration throughout the year. We estimate the potential worth of this value add to be $250,000 -$350,000 annually.

Sustainability

• PRG is dedicated to being on the forefront of sustainability and environmental responsibility — this is simply part of our DNA. Our Boston partner for local produce, meats and seafood is Dole & Bailey, Boston’s oldest and most vibrant food hub, sourcing foods from around the world as well as a complete resource for local and organic items. All seafood items that will be coming from NEAQ kitchen, and served to your guests, will adhere to NEAQ ocean friendly listing and sustainable seafood program.

• PRG will utilize a full line of sustainable, biodegradable and ecofriendly line of products from service-ware to ware-washing.

Transition

• We are fully experienced in transitioning between a former operator at a venue and our operation. We will interview any existing staff that you would like us to consider. PRG requires only a 60-day minimum notice to make a full transition, which we are willing to start upon a letter of intent.

Partnership

• PRG is delighted to become an annual corporate sponsor of NEAQ , at the $25K level. We are dedicated to providing a long-term partnership that focuses on exceptional food and beverage offerings to help drive the reputation and the income of NEAQ.

Financials

• PRG proposes a profit / loss agreement and will pay a

percentage commission on food and beverage revenues through a tiered commission structure as follows:

• All Visitor Dining revenues base rent of 20% up to $1 million, 21% over $1 million and increasing to 22% when volumes exceed $2 million.

• Catering rent of 20% for food and non-alcoholic beverages up to $2 million, and increasing to 23% rent thereafter.

• Catering rent of 22% for alcoholic beverage sales up to $1 million and 25% rent thereafter.

• PRG commits to a minimum annual guarantee equal to 75% of the previous year’s actual commission dollars.

• Facility Rentals: Facility rental income will be retained directly by NEAQ.

• 50% NEAQ staff discounts on food and non-alcoholic beverage purchases at all outlets with exception of specified items where the discount will be of a lesser percentage, such as the lobster roll.

• NEAQ regular members receive 10% discount and gold members receive a 15% discount on food and beverage purchases (not including alcohol) at all outlets. A onetime 20% discount for renewing members will be in place.

• PRG will fund an Innovation Committee up to $25K per year. This PRG / NEAQ committee will focus on benchmarking, best practices and will keep us on top of our business at all times.

• PRG will make a total investment of $1.5 million. An investment of $1.1 million for renovation, refurbishment, purchases and capital expenditures in the Harbor View Café and The Reef. $100,000 will be invested in POS, laptops and iPads. $150,000 for pre-opening, with an additional $150,000 in year three to be applied toward refreshing of the dining areas.

• In the event of early termination PRG will require buy-back on the unamortized portion of the total investment, including pre-opening.

We look forward to working with you and discussing how we may contribute to shaping the future of NEAQ and its continuing legacy for years to come. Please do not hesitate to contact us with any questions.

GENERAL INFORMATION

Patina Restaurant Group’s extraordinary capabilities in both visitor dining and catered events will deliver both unparalleled culinary experiences as well as superior financial results for the New England Aquarium.

B. GENERAL INFORMATION

2. Provide a brief description of your company and services offered.

PATINA RESTAURANT GROUP

Patina Restaurant Group is the nation’s leading multiconcept operator in the premium segments of the restaurant and food service industry. With over 65 years of experience, we are first and foremost restaurateurs, offering personalized service at our over 60 quality dining establishments, with over 5,500 associates servicing a broad base of customers at museums, performing arts centers, corporations, and premier catering operations across the nation. PRG manages over $300 million in revenue comprised of 70% restaurants and 30% catering operations.

PRG has perfected the art of creating destinations for premier clients. We are the partner of choice for select organizations with a vision — organizations like Disney, Rockefeller Center, Brooklyn Botanic Garden, and Metropolitan Opera House are just a few of our clients for whom, through close collaboration, we created true destinations for years to come.

We pride ourselves as one of the most highly acclaimed catering programs in the nation, known for our genuine hospitality and fresh seasonal cuisine. We provide a complete range of services, including creative menu development, budget flexibility, and logistical planning. In addition to catering at any location, we are the exclusive caterer of many cultural centers, museums, and high-profile red-carpet events, such as the Emmy and Grammy awards.

Our management team is dedicated to understanding the goals and objectives of each of our clients to provide custom solutions. We are known for our high standards, maintained with continuous training in areas such as customer service, sustainability, culinary innovations, and sanitation and food safety.

Our East Coast operations were founded in 1948 and incorporated in 1965 under the name Restaurant Associates in New York City. Master chef Joachim Splichal founded the PRG business in 1989, with the opening of the renowned Los Angeles Times-four-star and Michelinstarred Patina Restaurant.

In 1998, our CEO Nick Valenti negotiated RA’s acquisition by Compass Group. This purchase was followed by RA’s acquisition of The Patina Group in 1999, which created the RA/Patina Group and began the enduring partnership of Nick Valenti and Joachim Splichal.

In 2006, Valenti and Splichal, together with majority partner Shidax USA Corporation, purchased from Compass the public dining venues to form today’s PRG. In early 2014, Shidax sold its majority ownership of PRG to Delaware North Corporation, one of the largest food service companies in the U.S.

CULTURAL

We developed what became a revolutionary concept of taking a “highly successful restaurant company” and implementing our restaurant skills at our first performingarts center, Lincoln Center. Within two years of becoming responsible for all catering services throughout Lincoln Center — in addition to opening two new restaurants, an outdoor café, and a large bar in the lobby of Avery Fisher Hall — we were invited to take on similar tasks at other performing-arts centers throughout the United States. This foray into providing culinary services at performingarts centers led to more business, and in a short time we became the preferred provider for catering and concession services at cultural institutions such as The Museum of Natural History, The Metropolitan Opera, and the New York State Theater in Lincoln Center.

Of special note, PRG (when it was Restaurant Associates) was completely responsible for initiating, conceiving, and

implementing an extensive foodservice program for the opening of Longwood Gardens, a 1,077-acre gardens on the former DuPont Estate in Kennett Square, PA. We were also named to conceive and create the first foodservice operation and the Native American Mitsitam Café for the National Museum of the American Indian, a Smithsonian institution in Washington, D.C.

Since the 1990s, we have also begun successful partnerships with several West Coast cultural centers, such as the Los Angeles County Museum of Art, the Performing Arts Center of Los Angeles County, Segerstrom Center for the Arts, the San Francisco War Memorial, and the Cerritos Center for the Performing Arts. Driven by our unique history with a successful track record working within the best cultural institutions in the country, we believe we’ve earned the distinction of being experts in this business.

Lincoln Ristorante

WALT DISNEY COMPANY

PRG has a long and successful relationship with the Walt Disney Company. Beginning 16 years ago in the Downtown Disney District of Disneyland Resort in Anaheim, PRG opened two restaurants — Catal and Naples. A third venue — Tortilla Jo’s — was opened three years later. Then in 2007, as a result of PRG’s outstanding performance in California, the company was named as Disney’s partner for the Italian Pavilion in EPCOT Center in Orlando, FL. Today, PRG is operating Morimoto Asia at Disney Springs, three venues in Florida at EPCOT Center, and five restaurants in Downtown Disney at Disneyland Resort in Anaheim.

RESTAURANTS

PRG is one of the country’s leading restaurant groups, with legendary restaurants in Los Angeles, Orange County, San Francisco, Las Vegas, New York, Orlando, and New Jersey. In Manhattan, the company’s portfolio includes The Sea Grill, Rock Center Café, and the world-famous Ice Rink in Rockefeller Center; The Grand Tier at the Metropolitan Opera House; Café Centro, Naples 45, La Fonda del Sol, and Cucina in The MetLife building; Stella 34 in Macy’s; Brasserie 8 ½, and Nick & Stef’s Steakhouse in Madison Square Garden. In California, we have our flagship

restaurant, PRG, at Walt Disney Concert Hall, as well as Nick & Stef’s Steakhouse, Café Pinot, Kendall’s Brasserie, Leatherby’s Café Rouge, and Ray’s & Stark Bar at LACMA.

PATINA CATERING

What began as a few intimate dinners in the homes of our most loyal patrons developed into Patina Catering in 1992. From intimate dinners to corporate cocktail parties, wedding receptions, fashion receptions, charity galas and film premieres, Patina Catering has expertise in providing a range of services for any event, in any location, regardless of size, bringing Joachim Splichal’s signature cuisine and impeccable service to events across the country in private and landmark locations alike.

Patina Catering services also extend to the entertainment industry, including many film premieres and the annual Governor’s Ball for the Emmy Awards. Additionally, we are proud to both run restaurants/cafés and provide catering services in museums and cultural centers, including the Music Center and Performing Arts Center of Los Angeles, Walt Disney Concert Hall, Descanso Gardens, Bowers Museum of Cultural Art, and LACMA.

B. GENERAL INFORMATION

3. If your company will be involving any third-party vendors i.e. caterer or celebrity chef, please provide information on these companies and their role in day-to-day operations. Any financial impact must be clearly delineated in your financial proposal.

CHEF PARTNERS

PRG will self-perform the retail outlets and catering services at New England Aquarium. We will partner with local chefs and restaurateurs from time to time throughout the year to create buzz and excitement. We will market these events and special appearances driving high-volume attendance and garnering high visibility through social media and a multitude of media outlets.

Our chef partners include:

• Joanne Chang, Flour Bakery

• Tiffani Faison, Sweet Cheeks

• Krista Kranyak , Ten Tables

• Rachel Kline, RFK Kitchen

• Jasper White, Summer Shack

• Jeremy Sewall, Row 34

• Andy Husbands, The Smoke Shop

• Johnny Sheehan, Liquid Art House

• Lydia Shire, Scampo

• Jodi Adams, Porto

• Jamie Bissonette, Toro

• Michael Scelfo, Alden Harlow

• Matt Jennings, Townsman

B. GENERAL INFORMATION

4. Accounts and References

• Provide a list of similar managed accounts in Boston area.

• Provide a list of accounts that you have lost during the past 3 years with reasons for the loss, names, titles and contact information.

• Provide 3 references for your managed accounts including contact name, title, phone, email, account population, services rendered and annual sales.

SIMILAR ACCOUNTS

PRG’s plan, with the support of TD Garden, is to establish NEAQ as our flagship in the Boston market. TD Garden proudly serves world-class catering and hospitality services for premier corporate partners. The following are included in our impressive list of clientele who enjoy the exciting venues at TD Garden.

Dunkin’ Donuts

Massachusetts State Lottery

LOST

NONE

REFERENCES

DISNEY

VISITOR DINING AND VENDING SERVICES

As the premier provider of culinary services in landmark locations, Patina Restaurant Group is dedicated to providing guests with the very finest quality cuisine, exceptional service, and genuine hospitality.

C. VISITOR DINING AND VENDING SERVICES

1. Concepts

Describe in detail your proposed concepts, including sample menus with pricing and merchandising schemes, for each visitor dining outlet (Harbor View Café, The Reef, Simons IMAX Theatre, Dog & Claw, Ben & Jerry’s or other similar food and beverage outlet). NEAQ is open to new and innovative concepts for all visitor dining venues however, NEAQ shall approve the pricing and/or the methodology of setting pricing for all menus.

AT PATINA RESTAURANT GROUP, OUR CULINARY DOCTRINE IS SIMPLE:

develop a reverence for the food.

The Harbor View Café

Our plan for the Harbor View Café is to prepare American regional dishes highlighting the bounty of New England. Geographically, we are defining this region as the area east of the Hudson River in New York State to the Atlantic Ocean, bordered on the north by Canada and on the south, the Long Island Sound. Our local food map boundaries are defined from the waters off Montauk Pt., NY to Northern Maine and on land by the States that historically make up the region known as New England. Its rich seafaring history, as well as the mixed European and native heritages have given way to such iconic dishes as New England Clam Chowder, Lobster Rolls, Boston Baked Beans, Three Sisters Succotash, a Native American dish containing beans,

squash and corn. The fertile hills and pastures have yielded the region’s finest dairy products and produce: fantastic aged cheddar and goat milk cheeses, apples, and vegetables.

We will emphasize products grown, raised, foraged, and artisanally produced within these boundaries. Our menus will consist of both traditional and innovative recipes created to emphasize freshness and the seasonality of the market. Our chefs use cage-free organic shell eggs; our sandwiches are made with in-house prepared and roasted meats (no processed deli meats are used for our sandwiches).

VIEW Breakfast

GRAB N’ GO

FRUIT CUPS 3.95 pineapple | cantaloupe | honeydew | grapes strawberries

JUICES 3.95 orange | pink grapefruit | carrot-apple cucumber- fennel | pineapple-pomegranate SMOOTHIES 3.50 very berry | mango-passion | pina-colada

YOGURT POTS 3.50 assorted fruit jams, greek yogurt, house made granola SIGGI’S ORGANIC YOGURT 2.75 assorted flavors

WHOLE FRUIT 1.00 banana, apples, pears, oranges, grapefruit HOUSE BAKED MUFFINS 3.00 blueberry-crumb, corn, banana-walnut, raisin-bran SCONES 4.25 blueberry, cinnamon-raisin BOSTOCK 4.25 brioche, almond paste, toasted almonds CROISSANT 3.75 | 4.25 butter or chocolate, almond DANISH 3.25 cheese, apricot, blueberry APPLE TURNOVER 4.25

HOT BREAKFAST

cage-free, organic eggs are used for all our breakfast specialties

THE CLASSIC 5.00 sausage, bacon or ham, medium egg, American cheese, on a Kaiser roll

TBC 4.75 grilled tomato, Lucki 7 slab bacon, Cabot cheddar sandwich BOSTON SMOKEHOUSE 5.25 BANGERS BURRITO scrambled egg, sausage, cheese, peppers JOHNNY CAKES 5.25 maple syrup, Maine huckleberry compote CINNAMON CUSTARD 4.75 BRIOCHE TOAST crème fraiche, jonathan apple slaw, mint SCRAMBLED EGGS & 6.75 GRAFTON CHEDDAR bacon, sausage or ham, breakfast potatoes

HOT & COLD BOWLS

STEEL-CUT OATS 3.75 8oz | 4.25 12oz cinnamon, brown sugar, craisins KENYON GRIST MILL 3.75 SM | 4.25 LG CHEESY GRITS sausage, butter

COLD CEREAL 3.00 Cheerios | Raisin Bran | Corn Flakes

BEVERAGES

COFFEE

2.50 MD | 3.50 LG freshly ground Lavazza brand regular and decaf beans

NITRO COLD BREW 3.75 MD | 4.50 LG flavored simple syrup

HARNEY’S TEA

1.75 MD | 2.25 LG Earl Grey, English breakfast, jasmine, chamomile, Green cinnamon spice

THE GRILL Lunch

SANDWICHES

served with house-made kettle chips and pickle CHATHAM COD SANDWICH 9.25 horseradish coleslaw, Marten’s potato roll ‘1895’ LLT BURGER 6.25 ground beef patty, toasted white bread, pickles, tomato, lettuce

AQUARYUM CHEESEBURGER 7.25

lettuce, tomato, pickle, special sauce, American cheese

PIG IN A BLANKET 4.95 bacon wrapped hot dog baked in flakey dough CRISPY CHICKEN SANDWICH 6.95 wickle pickles, iceberg lettuce slaw, special sauce

STEAK ‘BOMB’ SANDWICH 9.75 shaved steak, onions, peppers, provolone cheese

DAY BOAT SIMPLY GRILLED 12.95 FISH OF THE DAY chef’s daily selection of market fresh sustainable seafood selections through New England family fisheries, served with seasonal market greens, olive oil, lemon

WINTER FLOUNDER

Sammy Jo, Gloucester, MA. Capt. Everett Sawyer

EXTRAS

FRENCH FRIES 3.95 sea salt and vinegar TATER-TOT POUTINE 4.25 cheese-sauce, jalapeno, onions

CORN FRITTERS 3.95 special sauce

BEVERAGES & IMPULSE

AJ STEPHANS & FOXON 4.25

PARK PURE CANE SUGAR SODAS Kola | Diet | Black Cherry | Cream | Birch Beer Orange | Sarsapirilla | Raspberry-Lime Rickey

CHIPS 2.50 Cape Cod Kettle Chips | Stacy’s Pita Chips Skinny Pop | Pop Chips

BUFFALO SPICE POPCORN 4.00 WHITE CHOCOLATE 5.00 COCONUT CHIP

all seafood served on our menus conforms with the New England Aquarium’s Sustainable Seafood Program Live Blue™

THE GRILL

Coastal

SOUPS

8oz 12oz

GLOUCESTER SMOKED 3.25 4.25 SEAFOOD CHOWDER toasted bagel chips, crème fraiche ROAST TURKEY 3.25 4.25 & VEGETABLE dark rye dumplings

CANNELLINI BEAN 3.25 4.25 smoked pork belly, tomato

Cuisine

DAILY CARVING

open faced on toasted Boston Brown Bread and a side

MISTY KNOLL FARM 9.75 HERITAGE TURKEY pickled persimmon relish, caramelized onion

ROSENKRANS SIRLOIN 9.75 forager’s mushroom stew, horseradish

BERKSHIRE PORK ROAST 9.75 jonathan apple, fennel pollen

REGIONAL FAVORITES

POT PIE 9.95 chicken, root vegetables, mushrooms, flakey crust

SANDWICHES

MENU

GLOUCESTER FISH FRY 12.95 calms, calamari, Pollack, peppercorn tartar sauce

FRIED CHICKEN & JOHNNY CAKES 9.95 maple cream, pickled chili peppers, napa slaw

OVEN ROASTED BLACK BASS 12.95 lemon-thyme potatoes, sunchokes, olives, cipollini onions

LOBSTER MAC N’ CHEESE 15.00 unctuous, cheesy classic LOBSTER ROLL 17.50 dill, mayonnaise, toasted split top roll

NEIGHBORHOOD FAVORITES

PIZZA 7.00 North End Classic Margherita | Classic Pepperoni

TRAPIZZINI 8.00 pizza stuffed sandwich

TODAY’S MARKET VEGETABLES

DELICATA SQUASH 4.25 baked and maple glazed JERUSALEM ARTICHOKE 4.25 & CAULIFLOWER GRATIN shelbourne farm white cheddar

THREE SISTERS SUCCOTASH 4.25 braised squash, corn, beans, chilies CRISPY STEAK POTATOES 4.25 bravas salt and lemon

BOSTON BAKED BEANS 4.25 molasses smoked pork belly

SWEETS

MAPLE POPCORN BALLS 3.95

BOSTON CREAM PIE 3.95 CREAM FILLED WHOOPIE PIES 3.95 WILD BLUEBERRY HAND PIES 3.95 PUMPKIN – PECAN COOKIES 3.95 CRANBERRY CRUMBLE 3.95

our deli meats are roasted in house HOUSE ROASTED TURKEY & BRIE 7.95 on cranberry walnut bread ROAST SIRLOIN 8.95 caramelized onion, tomato, arugula, horseradish cream on ciabatta

POLE-CAUGHT TUNA 6.95 olive oil mayonnaise on Boston Brown Bread

BLACK FOREST HAM 6.95 cheddar, lettuce, tomato on multi-grain sliced bread

NORTHEND SUB 8.95 mortadella, salame, parma cotto ham, fontina, giardiniera

SALADS

MEDITERRANEAN DIPS 7.50 hummus, baba ghanoush, muhammara, vegetable crudités

SALUMI & CHEESE 9.25 handcut salume and caciatorini, grana padano, pickled peppers

CLASSIC CAESAR 6.25 romaine, parmesan-vinaigrette, croutons

CAESAR CHICKEN 7.25 the ‘classic’ and chicken

GULF SHRIMP COBB 9.25 green beans, radish, avocado, tomato, cucumber, hc eggs

OLIVE OIL POACHED SALMON 7.95 cucumber, red onion, tomato, arugula and fennel

SIMPLE GREENS 6.95 cloumage goat cheese, roasted vegetables, tender greens

MENU

GRAB N’ GO

FRUIT CUPS 3.95 pineapple | cantaloupe honeydew | grapes strawberries

JUICES 3.95 orange | pink grapefruit carrot-apple | cucumber- fennel pineapple-pomegranate

SMOOTHIES 3.50 very berry | mango-passion pina-colada

YOGURT POTS 3.50 assorted fruit jams, greek yogurt, house-made granola SIGGI’S ORGANIC YOGURT 2.75 assorted flavors HORIZON 1.50 ORGANIC MILK vanilla and chocolate ARBORIO RICE 2.75 PUDDING orange blossom and cinnamon MOCHA PUDDING 2.75 PARFAIT whipped cream, chocolate shavings

IMPULSE

JIMMY BARS 2.95 assorted flavors, gluten free LARA BARS | CLIF BARS | KIND BARS 2.95 assorted flavors

CHIPS – ASSORTED FLAVORS 2.50 Cape Cod Kettle Chips | Stacy’s Pita Chips Skinny Pop | Pop Chips

GLUTINO PRETZELS 4.00 assorted flavors

CANDY 3.75 Swedish Fish | Malted Milk Balls | Candied Pistachios Jelly-beans | Yogurt Covered Craisins

RITTER CHOCOLATE 4.00 white hazelnut | butter biscuit| raisin hazelnut chocolate almond

MICHEL & AUGUSTIN 3.75 LEMON SHORTBREAD COOKIES

FRESH BAKED COOKIES 1.75 chocolate chip, chocolate-white chocolate chip, macadamia chip, cinnamon-sugar, peanut butter chip

BEN & JERRY’S ICE CREAM 4.95 novelty – bars, cups, cookie sandwiches

BEVERAGES

16 oz 20 oz

FOUNTAIN SODA 2.50 3.00 Polar Cola | diet | 7-UP | fruit punch | lemonade

AJ STEPHANS & FOXON PARK 4.25

PURE CANE SUGAR SODAS kola | diet | black cherry | cream | birch beer orange | sarsaparilla | raspberry-lime rickey

IZZE SPARKLING JUICE 4.25 grapefruit | blueberry | pomegranate | apple

POLAR WATER 3.00

FUJI WATER 4.00

VITA COCO 4.25 pure coconut water

AUTOCRAT COFFEE SYRUP & MILK 3.50

SAM ADAMS LAGER 7.00

HARPOON IPA 7.00

MONDAVI RED 175ml 8.00 MONDAVI WHITE 175ml 8.00

The Reef

For each season of The Reef, PRG will create al fresco dining on the harbor, preparing simple Mediterraneanstreet-food-inspired dishes.

Here we will we will introduce ‘trapizzini ’. Taken from the streets of Rome, trapizzini are pizza bread sandwiches stuffed with warm Italian ingredients, ranging from authentic meatballs, and catiatori chicken to assorted roasted vegetables and cheeses.

Freshly shucked oyster, clams, and shellfish platters will be menu features, and guests will spy our chefs grilling

‘day boat’ fish and local farm-raised meats in the open-air kitchen. As the season progresses from spring to late fall; so will our menus, with multi-grain mezze salads consisting of market-fresh produce prepared to order. In-house prepared desserts and ice cream sundaes will complete the experience.

The Reef bar will serve hand-crafted cocktails, featuring freshly squeezed fruit juices. Microbrew and craft beers will be available on tap and in bottles, as well as wines by the glass.

The Reef

MEDITERRANEAN STREET FOOD

ICED SHELLFISH

SHUCKED AND PREPARED TO ORDER

OYSTERS Market Price catch of the day

CLAMS 1.50 ea little necks, cherry stones

JUMBO GULF SHRIMP 3.00 ea

LOBSTER Market Price ½ chilled

PEI MUSSELS SALAD 7.00 mustard vinaigrette

SHELLFISH PLATTERS 32.00 SM 52.00 LG

SMALL PLATES

MARINATED OLIVES 5.00

MEZZE DIPS 7.00 hummus, baba ghanoush, avocado-pistacho

CHICKEN LIVER MOUSSE 8.00 pickled giardiniera, flatbreads, Maine blueberry jam

BEET SALAD 7.50 shy bros. farm cloumage ricotta, roasted, pickled and raw beets, arugula, evoo

NEW ENGLAND CLAM CHOWDER 6.00 oyster crackers

MEZZE BOWLS

TUSCAN KALE + QUINOA 9.50 roasted mushrooms, tomato confit, pickled squash, lemon-tahini dressing, chick pea fritter

GRILLED TUNA SALAD 14.00 arugula, frisee, radicchio, fennel, marble potatoes, olives, cucumber, red onion, citrus vinaigrette

CHOPPED CHICKEN GRAIN BOWL 11.00 napa cabbage, romaine, carrots, faro, quinoa, brown rice, carrot-ginger vinaigrette

MEZZE BOWL 12.00 faro, arugula, frisee, hummus. roasted pepper, spicy lamb meatballs, tomatocucumber, feta, yogurt-dill vinaigrette

TRAPIZZINI

STUFFED PIZZA-BREAD SANDWICHES SERVED WITH OLIVE OIL FRIED KETTLE CHIPS

CACCIATORE 11.00 braised chicken, peppers, tomato, mushrooms

ARTICHOKES FONDUTTO 9.95 braised baby artichokes, melted fontina cheese

SIMPLY GRILLED

DAY BOAT CATCH — A LA PLANCHA

SERVED WITH THYME-LEMON POTATOES, MARKET GREENS, EVOO, LEMON

FLOUNDER 15.00

Sammy Jo, Gloucester — Capt. Everett Sawyer

STRIPED BASS 16.00

Foxy Lady, Gloucester — Capt. Phil Powell

SWORDFISH 19.00

Finlander, Eliot — Capt. Tim

MEATBALLS 10.95 pomodoro sauce, reggiano-parmigiana

POLE CAUGHT TUNA 11.00 eggplant caponata, cannellini beans

FROM THE FARM

SERVED WITH ARUGULA, FENNEL, TOMATO SALAD, EVOO, LEMON

SKIRT STEAK 18.00

NE Family Farm

CHICKEN PAILLARD 16.00

Misty Knoll Farm

PORK CHOP 17.00

Snug Valley Farm

SWEETS

CANNOLI 6.00 ricotta cream, chocolate chips

ARBORIO RICE PUDDING 6.00 orange and cinnamon

CHEESECAKE 8.00 Maine wild blueberry compote

CHOCOLATE BROWNIE SUNDAE 8.00 banana, fudge sauce, whipped cream

CHERRY-VANILLA SUNDAE FOR TWO 12.00 Amarena cherries, candied walnuts, amaretti cookie crumble

ICE CREAM & SORBET 6.00 assorted flavors

BEVERAGES

FOUNTAIN SODA 2.50 16OZ | 3.00 20OZ Polar Cola, Diet, 7-UP, fruit punch, and lemonade

AJ STEPHANS & FOXON PARK

PURE CANE SUGAR SODAS 4.25 kola, diet, black cherry, cream, birch beer, orange, sarsapirilla, and raspberry-lime rickey

IZZE SPARKLING JUICE 4.25 grapefruit, blueberry, pomegranate, and apple

POLAR SPRING WATER 2.50

FUJI SPRING WATER 4.00 SNAPPLE 3.50 peach, diet, lemon NANTUCKET NECTARS 4.25 orange, pressed apple, peach-orange, grapeade

THE REEF BAR

COCKTAILS

BIG COSMO titos vodka, aperol, falernum, cherry bitters

SMOKED GINGER MARGARITA espolon tequila, el buho mezcal, ginger, lime

$12

WINE BY THE GLASS

$11

BLACKBERRY SMASH elijah craig bourbon, giffard framboise liqueur, prosecco, bitters, lemon, honey blackberries

CAMOMILLA MIELE SIPPER chamomile infused jim beam, lemon, lavender, sage and rosemary honey

FOREIGN AFFAIR cruzan rum, haymans old tom gin, st germain, pineapple, lemon, passion fruit

GRAPEFRUIT MOON el buho mescal, cocchi americano, pimms, honey, grapefruit, lime

BASIL JULEP jim beam bourbon, cynar, lemon, basil, bitters

MANHATTAN SICILIANO rittenhouse rye, sweet vermouth, averna, amaretto, pernod

PINOT GRIGIO cantina beato bartolomeo 2015, veneto crisp, mineral driven and refreshing SAUVIGNON BLANC chateau olivier 2015, bourdeaux persuasive aroma with citrus notes and balancing acidity CHARDONNAY louis jadot 2014, burgundy light & bright with fresh aromas of citrus SOAVE la cappucina 2015, veneto medium bodied, orchard fruit flavors, almond essence

ROSE MOURVEDRE domaine tempier, 2015, provence Intense floral & fruit nose with pleasant freshness

MONTEPULCIANO

D'ABRUZZO RISERVA illuminati 2011, abruzzo rustic wine with dark cherry on the nose and berries on the palate alongside light persistent tannins

PINOT NOIR au bon climat, 2015, santa barbara county strawberry, raspberry holding hands with anise and clove

CHIANTI badia di morrona ‘i sodi del paretaio’ 2012, tuscany fresh with notes of bing cherry and violets, this is a modern chianti showcase

AGLIANICO DEL VULTURE san martino, 2011, basilicata dark fruits, leather and oak accompanied by firm tannins

BEER CRAFT & MICRO BREW ON TAP & BOTTLES

9.00 to 12.00 Sam Adams Boston Lager, Harpoon IPA, Allagash White, Ipswich Ale, Wampatuck Wheat, Jack’s Abby Hoponius, Union IPA, Wachusett blueberry, Maine Brewing Co. lunch

PINTS AND BOTTLES

SIX-PACK Market Price iced bucket of 6 bottles

Simons IMAX Theatre Dog & Claw

Simons IMAX Theatre

The food offerings at the IMAX theater will remain relatively the same, but we will enhance the variety by incorporating house-made flavored popcorn such as buffalo spice, maple peanut, white chocolate coconut chip, and salted caramel. The merchandising will be streamlined and refreshed with a contemporary retail approach.

Dog & Claw

The Dog & Claw is known for its great lobster rolls and hot dogs. Our plan is to enhance these New England favorites with additional comfort food items like lobster mac & cheese, chili, and italian sausages. Visitors will also enjoy PRG house-made popcorn and choose from a variety of New England tonics.

SIMONS

MENU

POPCORN

Popcorn (Mushroom Kernel) freshly popped Regular 3.00 | Medium 4.00 | Large 5.00 Buffalo spice add 1.00

Maple Popcorn with candied peanuts 5.00

White Chocolate Coconut Chip Popcorn 5.00

CANDY (assorted) 3.75

Jumbo Pretzel 3.75

Pigs in a Blanket with horseradish-mustard 5.75

Tater Tot Poutine with cheddar cheese sauce, jalapeno 4.50

Ben & Jerry Ice Cream Novelty – bars, cups, cookie sandwich 5.00

BEVERAGES

Fountain Soda

Cola | Diet | 7-UP | Fruit punch | Lemonade 16oz. 2.50 | 20oz. 3.00

AJ Stephans & Foxon Park Pure Cane Sugar Sodas

Kola | Diet | Black Cherry | Cream | Birch Beer Orange | Sarsapirilla | Raspberry-Lime Rickey 4.25

Izze Sparkling Juice

Polar Spring water

2.50

Grapefruit | Blueberry | Pomegranate | Apple 4.25 Frozen Slushy very berry | lemonade 3.75

Fuji Spring water 4.00

Nantucket Nectars

Orange | Pressed Apple | Peach-Orange | Grapeade 4.25

MENU

LOBSTER ROLL dill, mayonnaise, toasted split top roll $17.50

LOBSTER MAC N’ CHEESE unctuous, cheesy classic $15.00

LOBSTER SALAD arugula, potato, chorizo, mustard vinaigrette $17.50

NEW ENGLAND CLAM CHOWDER oyster crackers $6.50 bread bowl $8.00

CHILI BOWL onions, jalapeno, sour cream, Grafton cheddar $7.00

PUPPY DOG kid’s dog wrapped in pastry $4.50

CLASSIC FOOT-LONG sauerkraut, tomato-onions &/or relish $6.00 add chili $1.00

CHILI-CHEESE DOG foot long with chili, cheese, spicy peppers $7.00

NORTHEND BRAT Italian sausage, shaved beef, onions, hot peppers $9.00

BUFFALO SPICE POPCORN $4.00

CAPE COD KETTLE CHIPS STACY’S PITA CHIPS SKINNY POP POP CHIPS assorted flavors $2.50

Ben & Jerry’s Trucks & Carts Program

Ben & Jerry’s

NEAQ visitors, staff, and members enjoy Ben & Jerry’s premium-brand ice cream each season. We recommend that Ben & Jerry’s remain in place at NEAQ and that the current arrangement continue into the future. PRG will work with Ben & Jerry’s to create cross-promotional marketing initiatives and special events.

Trucks & Carts Program

As part of the food and beverage offerings at NEAQ we would like to propose a rotating schedule of food trucks and carts. We will design weekly rotations of Boston’s most popular food trucks and culinary cart offerings for adults, children, and everything in between. The trucks and carts we partner with will be carefully selected and will not compete or interfere with the fixed offerings at

NEAQ dining outlets, both inside and out on the plaza. PRG will manage the food truck programs and will engage the individual operators on a commission percentage structure. In addition to the weekly rotation, PRG will incorporate special events within this program.

Trucks and carts will include:

• Bon Me

• Sate Grill

• Cookie Monstah

• Wow BBQ

• Roxy’s Grilled Cheese

• Zinneken’s Waffles

• Stoked Wood Fire Pizza

• The Taco Truck

• Cupcakory

C. VISITOR DINING AND VENDING SERVICES

2. Renovations

NEAQ will provide the space for visitor dining, kitchens, support and back-of-house spaces in an as-is condition. Operator to provide detailed recommendations and rationale for any renovations, physical upgrades, décor enhancements to these spaces, for NEAQ consideration and approval. The capital for any such renovations should be provided by the operator, and approved by NEAQ, unless the operator can demonstrate acceptable financial justification to NEAQ (return-on-investment), for NEAQ to make the capital investment.

Please include floor plans, renderings, equipment lists, and project timeline(s). Please explain if this renovation work will impact visitors during normal operating hours when open to the public.

RENOVATION PLANS

Our renovations plans will primarily focus on the Harbor View Café and The Reef. Additionally, to execute our menus and provide the highest standards of quality, we will upgrade, reorganize and deep clean the main kitchen as part of our implementation plan. The intention of our designs are to increase seating capacity, create a modernized feel to the spaces, generate a better flow and throughput, elevate the entire guest dining experience and ultimately drive revenue.

Harbor View Café will have a complete make over from the servery area to the dining room. PRG has hired Shea Design to create a welcoming space that is fresh and abundant; our vision will completely transform the look and feel of this important space.

Renovation plans for the Harbor View Café are as follows:

• Reconfigure the three servery stations to be more engaging and inviting, showcasing an abundance of freshly prepared, beautifully displayed menu items.

• Adding a new counter, running the length of each servery station; building in retail opportunities below for ambient products such as bagged snacks, cookies and granola bars. Center islands of the same materials will be added for more retail opportunity featuring fruit, house made items and additional snacks; The center islands are designed to be flexible and will be used for highlighting seasonal item as well.

• Millwork surrounding the encasements will complement the dramatic paneled ceiling.

• Changing the back wall to a crisp white tile, light, bright and fresh. We will utilize existing equipment, adding new equipment and reconfiguring.

• Replace the existing furniture with a mix of colorful chairs, communal tables, banquettes and versatile two tops.

• Décor and lighting will come in the form of ‘School of Fish’ art, a whimsical piece that is playful for day time family visitors and sophisticated lighting for evening private events.

Renovation plans for The Reef are as follows:

• Semi-permanent glass pavilion structure will endure the shoulder months and extend The Reef season. A sweeping sail style tent will be connected to the pavilion for additional outdoor seating.

• Table service will be the primary style of service, with counter service for slower times and takeout.

• A large bar with seating will have views to the open kitchen where our chefs will be cooking from a plancha style grill and turbo fire oven.

• Seating will be a flexible combination of communal tables, four tops and two tops that can be reconfigured for private occasions and special events.

PROJECT TIMELINE(S)

How renovation work will impact visitors during normal hours

• Harbor View : It is our belief that the renovations to the Harbor View Café can be accomplished to only cause 1-3 weeks of down time for the venue. This time can be minimized by ensuring all materials and equipment are staged, permits acquired and contractors ready. The furniture and décor items in the seating area could be accomplished quickly and on off hours. The serving area changes would require some down time due to the small space, scope of work and the requirements for health and safety around food preparation and service. A more refined schedule and time for completion can be determined after an in-depth site survey is completed and construction documents produced. During the limited down time, we feel a combination of efforts will minimize any impact on our guests.

• Provide a small, high-volume, temporary, grab and go venue serving ready to eat items that can be picked up quickly from a small space. A combination of coolers and portable POS with limited made-to-order items would allow service to large numbers of guests safely and efficiently while maintaining a high-quality product with good variety.

• We could also look at the Terrace event space as a temporary service point. By bringing in portable service equipment into the Terrace venue we would be able to offer an operation that maintains the majority of food options available in the Harbor view space.

• Reef and Terrace: With the operationally critical elements being constructed so they are removable when not in season we don’t believe there should be any effect to current schedules of operation. Any items added to these core functions which would require longer term or more intensive construction we would develop a plan that ensured no disruption to operations of the core venue functions. We could begin fabricating The Reef structure in January with a Letter of Intent in place, this would allow us to take advantage of the 2017 season!

Harbor View Café: Servery Rendering

Patina Restaurant Group | New England Aquarium

Harbor View Café: Seating Rendering

Patina Restaurant Group | New England Aquarium

Harbor View Café: Food Display

Patina Restaurant Group | New England Aquarium

Harbor View Café: Seating Sensing

Patina Restaurant Group | New England Aquarium

The Reef: Rendering

Patina Restaurant Group | New England Aquarium

The Reef: Sail Style

Patina Restaurant Group | New England Aquarium

Enclosures: Reef & Terrace

Patina Restaurant Group | New England Aquarium

C. VISITOR DINING AND VENDING SERVICES

3. Capital Contribution

If the operator makes a NEAQ-approved capital contribution towards any renovations or improvements, such capital contributions will be fully amortized to zero over the term of the contract (not to exceed 10 years regardless of the date of any renovations, improvement and/or renew/refresh) and will be subject to buy-back by NEAQ if the contract is terminated, at the amortization rate over the remaining amortization period. Please refer to Section I, Financial Proposal, for additional details.

PRG will make a capital contribution to NEAQ in the amount of $1,100,000. This contribution will be applied toward the capital expenditures to the renovations and improvements detailed in this proposal. In the event of early termination PRG recognizes NEAQ is subject to buy-back on the unamortized portion of the total investment.

C. VISITOR DINING AND VENDING SERVICES

4. Renew / Refresh

Assuming at 10-year contract term, during contract year six (6) operator will invest not less than $150,000. The $150,000 will be subject to the incumbent operator’s fixed asset book value for the purpose of renew and refresh of all front of house public dining and serving areas covering the visitor dining and catering services; such amount to be fully amortized to zero at the end of the ten (10) year initial term of the agreement. Please refer to Section I, Financial Proposal, for additional details.

PRG will invest $150,000 in Year Six of the agreement. This investment will go to improvements of front-ofhouse public-dining spaces. This investment will be fully amortized to zero at the end of the ten-year term.

Beginning in Year Five, and in collaboration with NEAQ, PRG will evaluate the front-of-house public dining areas in an effort to prepare for a successful refresh in Year Six. Together we will determine a renew/refresh plan that will maximize the allocated funds and provide a revitalization to the patron dining experience.

C. VISITOR DINING AND VENDING SERVICES

5. Marketing

Describe your marketing programs for the entire visitor dining experience and include programs specifically targeted for school groups and NEAQ staff. The successful bidder will be responsible for the design and printing of all menus and other materials as needed, at the operator’s cost, with final approval by NEAQ to ensure that brand requirements are met.

The PRG marketing team is experienced and delivers results while providing exceptional service and one-of-akind unique experiences to our customers. We are focused on soliciting, growing and maintaining relationships with clients across all market segments, both local and across the country. We are proposing unique, competitive, and one-of-a-kind marketing initiatives through close collaboration with our TD Garden resources.

The overall marketing plan will be driven by a collaboration between PRG, TG Garden, and NEAQ. Our marketing plan will communicate great value, breadth of offering, unique cross promotions, frequent menu rotation, and special campaigns.

PRG marketing team will collaborate directly with NEAQ marketing department on a biweekly basis to ensure all PRG marketing initiatives and goals are aligned with NEAQ. The PRG team will create 30-,60-, 90-day plans. Additionally, the PRG marketing team will create experiences for guests that cross-promote marketing initiatives of NEAQ. PRG and TD Garden have in-depth knowledge of Boston’s surrounding area, and meaningful relationships that will enhance our advantages at NEAQ. We will take an active role in external communication efforts to drive additional patronage to NEAQ.

Marketing at NEAQ

MENU SIGNAGE — We will create both static menu signage and templates for digital menu screens that reinforce the branding of the concept and are legible from a distance to help with throughput.

COLLATERAL — We will develop print menus in various formats for simple distribution to NEAQ guests. We can do anything from a simple menu brochure to a postcard with menu highlights or specials.

SIGNAGE — We look forward to partnering with you on signage based on stanchions and locations that you approve. We can also develop the necessary files (e.g. PowerPoint) for any elevator screens or digital directories at NEAQ.

E-BLASTS — Through an email acquisition strategy, we can create an e-blast template to deploy daily so we can update NEAQ employees and guests on daily specials, seasonal changes, special promotions, and other items.

GUEST FEEDBACK — In order to achieve customer satisfaction and loyalty in the digital age PRG employs a four-tiered strategy, including digital customer surveys, social media, NewBrand analytics and comment cards.

PRG will plan, promote, and execute sensational events year-round at NEAQ. Our events are designed to drive participation, increase revenue, and generate buzz and excitement! Here is a sampling of what we have in store for NEAQ marketing initiatives:

COOKING CLASSES

PRG will host a variety of cooking classes with our executive chef and guest chefs. These hands-on classes will be held after hours at the Harbor View Café; guests will test their culinary skills and learn new techniques. Each class will end with take-home goodies and a sampling of all they have prepared.

HOLIDAY

FESTIVAL

We are proposing a new structure for The Reef, a structure that will endure the shoulder months and offer an outdoor space through the holiday season. Beginning with the Thanksgiving holiday, PRG will showcase edible delights and holiday take-homes for staff and visitors alike. In addition to culinary offerings, this is a great opportunity for NEAQ to bring the gift shop outdoors, creating a winter village tradition for years to come.

GUEST CHEF WINE

DINNERS

Each guest chef dinner will feature a unique theme crafted around local, seasonal offerings from our partner farms and curated dishes to accompany select wines. Dinner venues will change with the seasons, taking advantage of the outdoor reef area in the spring and summer and cozy Harbor View Café dinners in the winter months.

MEMBER NIGHT HOLIDAY DINNER

We will celebrate the holiday season with a progressive dinner for NEAQ members. This evening of enchantment will take members through NEAQ, with sips and nibbles along the way.

BREAKFAST WITH SANTA

Soon to be a family tradition, breakfast with Santa at the Harbor View Café will be as delicious as it is magical.

FOURTH OF JULY FIREWORKS BBQ

Join NEAQ in the joy and glory of Boston Harbor Fireworks. Patrons will purchase tickets in advance for this family-friendly themed event. Menu offering will include America’s favorite summer fare, from local corn on the cob, New England clam chowder, BBQ favorites, and plenty of apple pie to go around.

CHILDREN ENGAGEMENT & MARKETING IDEAS

Our children’s marketing efforts will support NEAQ’s objectives of engaging and educating a new generation to take an active role in protecting the blue planet. These efforts will be age-appropriate and both reinforce their learning from the visit, and encourage ongoing engagement with important NEAQ initiatives. All programs will be fully vetted and developed with NEAQ input and approval.

Activity Book

We will create an activity book that will be given out with the purchase of a child’s meal. This book will be targeted to children ages four through eight, containing a variety of activities and games related to their experience, including topics such as:

• What did I see? A scavenger hunt checklist from exhibits and elements throughout NEAQ.

• Where do I live? Ocean illustration showing different marine environments (tide pool, surf, deep ocean, etc.) with a list of pictures of different sea life and instructions to draw a line from the species to the location in the picture.

• How to Live Blue. A black -white-coloring page of an illustrated list of things that children can do at home and school to help protect the oceans.

• Miscellaneous activities such as dot-todot pictures, coloring pages, and simple games.

• The book will come with a logo’d pencil with a supporting slogan, such as “I Choose to Live Blue”

NEAQ Trading Cards

We will design a series of 20–30 different trading cards (similar to Pokémon or baseball cards) that children can collect and trade. The cards will feature sea life from NEAQ and come in small packs of four to five cards per pack. Every year we will update the cards to reflect new exhibits and messaging aligned with NEAQ’s program.

ActivityLiveKid’sBlueBook

Scavenger Hunt Coloring Pages Games & More

Go Fish Card Game

We will develop a customized Go Fish card game that features marine life that are featured at NEAQ along with notes about each. The deck will also include cards that depict daily actions that can help protect the oceans. As children play the game, they are reminded of the marine life and behaviors that help protect the oceans are reinforced.

All children will be given a Live Blue Kid’s Pledge listing actions they will take at home and school to help protect the oceans. Children will sign their name (first name only) and be encouraged to draw a picture depicting their visit or taking one of the listed actions. Children will be encouraged to have their parents take a photo of their pledge and post it using the hashtag #LiveBlueKidsPledge to Instagram. We will create an Instagram account featuring these images and have a large digital screen in the dining area where children can watch for their image to appear. Parents can also find it online after their visit.

Reusable Cup

Our child meals will come with a reusable cup that is BPA-free and includes messaging related to Live Blue and actions appropriate for children.

Smartphone App

We will also develop a smartphone app targeting children age nine to eleven that features:

• Scavenger hunt with more detailed information about the marine life depicted.

• A more complex “Live Blue” list that provides more information on the various actions, including detail on NEAQ sustainable seafood program.

Annual Art Contest

We will conduct an annual art contest that invites children to create a piece of art (in any form that they wish) that addresses a specific theme related to NEAQ priorities for that year. The contest will include a range of age groups from kindergarten to high-school age. Prizes will range from public recognition, the art being featured in the restaurant, to educational scholarships.

Live Blue Kid’s Pledge

MARKETING TO NEAQ STAFF

In our efforts to be a strong partner to NEAQ, we will market to NEAQ staff to encourage them to partake of our healthy and flavorful menu offerings. Efforts to communicate to NEAQ staff include:

• Daily text messages noting daily specials to NEAQ staff that opt-in.

• With NEAQ permission, posting menus in employee break rooms with NEAQ staff discounted pricing rather than the regular retail rate.

• Inviting NEAQ staff to tastings when new menus are in development.

• Providing a pre-order option so NEAQ staff can make the greatest use of their break times.

• Take-Home Dinner Program, providing a convenience for staff so they don’t have to cook after a long day of work.

• Blue Plate Specials that provide value and variety.

• Intranet Web Page: Each staff member will have access to the PRG Dining Web Page featuring daily specials in all of the venues, take home dinner offerings and special events at NEAQ.

• Special Staff Rewards Program with a frequent customer card offering incentives for repeat purchases.

PRG is uniquely positioned to deploy a powerful strategic partnership with TD Garden through Delaware North Boston Holdings. This partnership will enable PRG to gain access to incredible opportunities to drive sales for NEAQ.

ABOUT DELAWARE NORTH BOSTON HOLDINGS

Delaware North Boston Holdings, representing TD Garden, Boston Bruins, Sportservice, and Boston Garden Development Corporation, harbors talent in the fields of corporate partnership sales, marketing and premium sales and services. This strategic partnership will allow for their expertise to assist in growing business for NEAQ.

ABOUT TD GARDEN

Since its grand opening in 1995, more than 30 million people have come to the TD Garden to see the arena’s famous tenants, the NHL’s Boston Bruins and NBA’s Boston Celtics, as well as world-renowned concerts, sporting events, family shows, wrestling, ice shows and so much more. Home to approximately 200 public events annually, the TD Garden hosts well over 3.5 million people each year.

The state-of-the-art TD Garden is a year-round, 19,600seat arena, fully equipped with three private restaurants — Banners Harbor View, Legends, and the Premium Club Bistro — 90 executive suites and 1,100 club seats.

HIGHLIGHTS OF STRATEGIC MARKETING OPPORTUNITIES

The potential to drive sales for NEAQ is immense via some of the following example opportunities.

Advertising Assets and Events

• Sponsorship Exposure

• Client/Special Event Venue Network

Boston Tourism Exposure

• City Hall Plaza Integration

• Sales and Marketing Leverage

• Access to Local Marketing, Social, and Digital Experts

TD Garden Fan Profile

There are tremendous synergies between TD Garden fans and NEAQ, creating a dynamic opportunity for cross-promotion.

• TD Garden fans are families with kids. Bruins fans are more likely to have children in their households. Forty percent of Bruins fans have children in their home.

• TD Garden fans are affluent. According to league data, the average household income for NHL fans is $104,000.

• Fans of TD Garden are 14% more likely than the Boston market average (higher than any other Boston sports team) to be white-collar; at 52%, that’s higher than any other Boston sports team.

of Bruins fans have children in their households.

is the average household income for NHL fans.

of Bruins fans are hardworking white collar workers.

CROSS-PROMOTIONAL OPPORTUNITIES

Cross-Promotional Audiences

The scale of 2.2 million attendees each year combined with the digital reach of the TD Garden and Boston Bruins brands represents a powerful cross-promotional platform partnership opportunity for NEAQ.

Targets would include:

• Event attendees

• Social/digital audiences

• Sports Museum of New England patrons

Opportunities Include

• Bounce-back ticket promotions focused on TD Garden family shows including Ringling Brothers, Harlem Globetrotters and Disney on Ice, as well as the Boston Bruins.

• Custom even ticket bundling focused on families

• Sports Museum of New England partnership leveraging educational programs as well as visitation

• PR collaboration throughout the year to support major initiatives

Fan Exposure

Stadium Vision

Advertising opportunity on all Premium Club levels and suite TVs.

• Integrated digital marketing platform for all events

• 400+ TVs throughout the Garden

• 15-second commercials and L-wrap advertising

LED Ribbons

Exposure opportunity to exclusively promote major cross promotions co-developed with the Boston Bruins and/or TD Garden to relevant event audiences.

Digital Concourse

Exposure opportunity to exclusively promote major cross promotions co-developed with the Boston Bruins and/or TD Garden on the new digital blades and video walls on Levels 4 and 7 of TD Garden.

Sectional Blades

• 36 blades over two concourses

• Average 72 15-second flips throughout all events

Video Walls

• 28 video walls over two concourses

• Paid partner average of 200 minutes of exposure/event

DATA & ANALYITICS

As a company, we have dedicated resources to collect and analyze financial, consumer and industry data to determine customized solutions for each venue, market and fan base and predict their success. This information is supplied to our on-site management and culinary teams to supplement their knowledge of the flavors and trends in the industry as well as the areas that surround their venues.

Simply looking at sales data and a P&L to make operational decisions limits us to just meeting the bottom line. By coupling quantitative analysis with the consumer insights, we open a door for creativity and opportunities for incremental revenue generation. By cross-referencing the quantitative (sales data and metrics) with the qualitative (consumer insights) we can provide context and uncover trends to assist in operational enhancements. Bridging this gap will be of benefit to both of our organizations and ultimately the most important people, NEAQ visitors.

We have developed comprehensive and proven methods to enhance operational output by taking a granular look at our operations and applying scientific and mathematical analyses around.

Targeted Promotions

To gain initial insights into how promotions impact visitors’ purchasing behavior, we rely on historical macro-level trending analysis and micro-level analysis. The macro level utilizes econometric methods (longitudinal) to analyze the impact of promotions on specific top-selling items. Whereas the micro level looks at which items/combinations and stands were impacted the most by promotions versus their typical patterns.

Competitive Marketplace

Comparative analysis, or ranking, is a great way for us to share competitive data to our clients around our operational performance at other venues. The analysis ranks the performance of like venues in our portfolio in categories such as item pricing, items sold, combinations, promotional comparison (high level) number of concepts and types and per-cap rankings.

REVENUE BY CATEGORY AND TIME

REPORTING

Timeliness, accuracy and utmost clarity are standards for every report we run. Because we strive to create and maintain mutually beneficial relationships, we offer transparency with our business intelligence. To that end, we commit to providing real-time data reporting through a dashboard interface that displays trending data including item performance, sales metrics and labor efficiencies among many other measurements and benchmarks. The dashboard will be the face of our comprehensive database

fed directly from the POS system, back-of-house systems and ancillary metrics (surveys, NEAQ membership holder information, APIs, etc.) By using this solution, together we can create outputs and views that display information and trends, such as the example Visitor Dining Performance report shown below depicting revenue, units sold, item mix metrics, profitability and revenue per square foot.

Example Report

Strategic Partnership

At PRG, we are committed to taking strategic planning to the next level. We look at each partnership as just that: a relationship where transparency, trust and mutual gains are paramount and the primary focus. Gone are the days of making decisions in a vacuum. Our goal is to strategically align our goals with those of our partners. Finding that crossover of mutual gains helps both parties grow and prosper.

Menu & Concept Optimization

As culinarians, we take pride in offering the best quality and most poignant selection. We plan to track menu performance and trendspotting as well as leveraging partner data or segmentation that would give us insight into the right menus and concept selections for visitors.

Example Reports

Consumption Report

With that said, some things that we bring to the partnership that enhance the relationship and contribute to success are as follows:

Regular Meetings

Transparency and communication are essential for strategic alignment. We are committed to sharing a monthly scorecard that tracks our progress against a set of agreed upon metrics. Metrics are aligned to measure specific goals and can include elements such as financial measures, operational metrics or guest and client satisfaction.

Executive Summits

We see value in hosting semi-annual and annual meetings where all levels of the organization connect to discuss advanced strategies and/or larger initiatives we are working on together. Our goal is to connect our teams so we focus on the right thing for long-term growth.

Real-Time Reporting

As previously mentioned, timeliness and accuracy are important when it comes to reporting. We will not only commit to reports showing financial performance but will tailor reports for ad hoc initiatives that require updates and measurement. That can include the success of new concepts, menus, operational changes, and promotional redemptions, among others.

CONSUMPTION REPORT

Jumbo Dog Cheeseburger 78% Cheese Curds 77% Cheese Fries 74% Nacho 70% Peanuts 78% Popcorn 39% Pretzel 86% Pizza 66%

Popcorn is purchased with other items 39% of the time

MARKETING COUNTDOWN

We will hit the ground running, with a marketing timeline that delivers proven results. Throughout our efforts, we will work in close collaboration with NEAQ management and staff to ensure our plans align with NEAQ's brand platform and marketing efforts.

BRANDING

Development:

• Sales Brochures

• Digital Marketing

• Advertising collateral

• Brand Packaging

• Children’s Collateral

• Menus

SALES PLAN

Development:

• Client target List: local offices and internal

• Welcome Patina Catering Series

» Client food drop strategy

» Referral Program

• Menu relaunches

• Quarterly reception

MARKETING PLAN

Survey / Competitor set analysis/review

• Communication Strategy: internal vs. external

» Digital campaign

» Internal Marketing campaign approval: signage, surveys, eblasts

• Welcome Patina Catering

» Events in NEAQ

» Incentive Booking Campaign

BRANDING

Finalized and approved collateral to print:

• Sales Brochures

• Digital Marketing

• Advertising Collateral

• Brand Packaging

• Children’s Program Material

• Menus

SALES PLAN

Welcome Patina Catering Series — Invitation Released

• Finalize referral program with incentives

• Quarterly reception — save the date invites ready for deployment

• Outreach to internal/external clients to set food drops days/times

MARKETING PLAN

Communication Strategy: internal vs. external

• Digital campaign

• Approval/Install of approved signage and digital campaigns

Welcome Patina Catering

• Events in NEAQ — confirm 4 week series of celebration

• Incentive Booking Campaign

SALES PLAN

• Welcome Patina Catering Event — hosted event showcasing NEAQ culinary and delivery/catering

• Implementation on referral program to internal contacts

• Daily food drops 3 weeks to internal or external clients showcasing Patina Catering at NEAQ

• Menu drop offs to surrounding business

• Continue hosting quarterly mixers

MARKETING PLAN

Communication Strategy: internal vs. external

• Implement digital campaign

• Monthly internal communications on new offers/incentives for catering services

Welcome Patina Catering

• Events in NEAQ — 4 week series showcasing delivery/catering services

• TD Garden promotions begin

C. VISITOR DINING AND VENDING SERVICES

6. Commissary Support

Please indicate if you are planning to prepare and transport any food from your local commissary or off-site kitchen to NEAQ.

As needed, and for additional support, PRG will utilize the commissary kitchen located within TD Garden for catered events at NEAQ. This state of the art commissary kitchen is well-equipped for high volume preparation and output. TD Garden is an owned property of Delaware North, which is located less than 1 mile from NEAQ.

C. VISITOR DINING AND VENDING SERVICES

7. Vending

Please provide a summary of your proposed vending services as it relates the number and location of machines provided in Section 3.A.5. Please recommend other additional vending opportunities if appropriate for NEAQ that will add value to the visitor experience.

PRG is dedicated to providing an unmatched level of service to NEAQ, and this commitment includes vending. Our vending partner in the New England market is American Food and Vending (AFV); they are the industry leader of vending services in Boston. AFV is committed to providing the most environmentally sustainable and technologically sophisticated vending equipment available.

AFV Vending Services Highlights:

• New equipment

• Reliable daily service onsite

• Responsive 24-hour emergency services

• Preventative maintenance and equipment replacement program

• Quality, name-brand products

• Accountability and controls

• 100% money-back guarantee, quality assurance program

By partnering with AFV, PRG can focus on the multi food and beverage outlets at NEAQ and leave the vending services to the professionals. AVF will be focused daily on your vending needs, from a nutritious variety of snack and beverage products, equipment repairs, and technology upgrades. The relationship will be managed through PRG, and we will work closely with AFV to assure that the product mix and service levels are of the highest standards.

At the beginning of our 90-day transition plan PRG and AFV will meet with NEAQ to best identify the appropriate locations, product mix, and technology for NEAQ campus. Adding in quality brand-name products alongside Polar Beverage items will increase sales, yielding a higher commission for NEAQ.

CATERING SERVICES

As caterers of some of the most prestigious events in the U.S., Patina Restaurant Group will deliver the highest level of creativity, quality, and attention to our New England Aquarium operations.

D. CATERING SERVICES

1. Menus

• Provide your menus with pricing for corporate events, social catering and internal catering. All seafood must conform to the standard of and be approved by the New England Aquarium’s Sustainable Seafood Program. NEAQ shall approve the pricing and/or the methodology of setting pricing for all menus.

• Provide a sample menu for a 200-person wedding with cocktail hour, three-course seated dinner and premium bar. Include a detailed estimate of all costs for food, liquor, labor and service.

CATERING MENUS

The celebrated Patina Catering is a master in the creation of special events. From catering high profile Galas to serving intimate dinners, working meetings and social events, we offer world-class catering, like no other.

Patina Wedding celebrates the art of getting married by creating a truly magical, once in a lifetime experience. Our weddings are customized to express a couple’s vision for

their perfect day by reflecting their individual personality and style.

Our impeccable artistry, inventive design and innovative culinary assures Patina Catering will provide a truly unforgettable experience that is both unique and tailored to each and every event.

NEW ENGLAND AQUARIUM Internal Catering Menu

LUNCH PACKAGES

6 guest minimum

PACKAGE 1

assorted sandwiches and wraps and a selection of potato chips $10 per guest

PACKAGE 2

assorted sandwiches and wraps, a side salad and a selection of potato chips $14 per guest

SIGNATURE SANDWICHES & WRAPS

WRAPS

SOUTHWEST CHICKEN BREAST WRAPS mango slaw, shredded lettuce, spicy aïoli, black bean

GRILLED VEGETABLES sprouts, lemon hummus, spinach wrap

TURKEY BLT WRAP avocado, bacon, lettuce, tomato, avocado aïoli

SANDWICHES

OVEN ROASTED TURKEY lacey swiss cheese, mixed greens, honey dijon mustard, multigrain roll

FRIED CHICKEN arugula, tomato, citronette mayo

SMOKED SALMON scallion cream cheese, tomato, cucumber, pumpernickel

GENOA SALAMI soppressata, provolone, sweet roasted peppers, sesame semolina roll

ROASTED BEEF asiago cheese, pepper cress, russian dressing, potato onion roll

LEMON DILL TUNA SALAD frisée, tomatoes, health square roll

OVEN ROASTED PLUM TOMATO mozzarella, pesto, state’s focaccia

SIGNATURE SANDWICHES & WRAPS

6 guest minimum | side $6 per guest | entrée $12 per guest

MIXED GREENS cucumbers, grape tomatoes, balsamic vinaigrette

SHRIMP COBB radish, green beans, avocado, tomato, dijon vinaigrette

CHOPPED ROMAINE arugula, salami, pecorino, provolone

CLASSIC CAESAR romaine, croutons, parmigiano-reggiano dressing

ROASTED BEETS apples, arugula, frisée, sherry vinaigrette

ARUGULA frisée, endive, roasted peppers, parmesan

CAVATAPPI PASTA caponata, pine nuts, mint

PENNETTE pesto, marinated grape tomatoes

CHOP CHOP SALAD napa cabbage, apples, carrots, cucumber, scallions, sesame dressing

PACKAGE 3 assorted sandwiches and wraps, a side salad,a dessert tray and a selection of potato chips $17 per guest

LUNCH ENHANCEMENTS

6 guest minimum

SEASONAL FRUIT PLATTER $6 per guest

WHOLE FRUIT seasonal whole fruit $5 per guest

COOKIES AND BROWNIES fresh baked cookies, brownies and blondies $4 per guest

CUPCAKES vanilla cream, red velvet, chocolate $4 per guest

GLUTEN FREE LUNCH carefully prepared for gluten free guests

GRILLED CHICKEN BREAST with baby greens, oil and vinegar and fresh fruit $12 per box

VEGAN LUNCH carefully prepared for vegan guests GRILLED SEASONAL VEGEATBLES

basil pesto, chick peasalad, baby greens, marinated tomatoes, balsamic vinaigrette and fresh fruit $12 per box

BEVERAGES

INDIVIDUAL PELLEGRINO SPARKLING AND ACQUA PANNA STILL WATERS (17oz bottle) $3 each SODAS

Polar cola | diet | 7-UP $2 per can Izzy sparkling juices grapefruit | apple | clementine blueberry | blackberry $3.50 each FRUIT JUICES (8oz jars) orange | grapefruit | apple | cranberry $3 each COFFEE AND TEAS

we offer farmer brothers artisanal collection/fair trade organic (rainforest alliance certified) french roast coffee, harney & sons teas: earl grey, english breakfast, egyptian chamomile, decaffeinated black $3 per guest

NEW ENGLAND AQUARIUM

Internal Catering Menu

BREAKFAST

6 guest minimum

STEP 1 choose your breakfast packages

BREAKFAST PACKAGES

6 guest minimum

ASSORTED BAGELS $6 per guest regular and vegetable cream cheese, sweet butter, seasonal jam thinly sliced nova scotia salmon, capers, onions, tomatoes and red onions additional $8 per guest

ASSORTED BAGELS $10 per guest assortment of everything mini-croissants, danishes and muffins

CLASSIC CONTINENTAL BREAKFAST $11 per guest

assorted viennoiserie: croissants, cheese and fruit danishes, chocolate croissants, assorted bagels with regular and vegetable cream cheese, sweet butter, seasonal jam, seasonal whole fruit

HOT BREAKFAST $15 per guest

scrambled eggs, smoked bacon, breakfast potatoes, mini bagels and breakfast breads with regular and vegetable cream cheese, sweet butter, seasonal jam

EXECUTIVE BREAKFAST $19 per guest scrambled eggs, smoked bacon, breakfast potatoes, sliced fruit and berry platter, muffins, bagels and croissants with regular and vegetable cream cheese, sweet butter, seasonal jam

BREAKFAST WRAPS $5.25 per guest scrambled eggs with your choice of: smoked bacon and cheddar cheese, baby spinach, tomato and provolone cheese, or black forest ham and swiss cheese egg whites additional $2 each

BREAKFAST ENHANCEMENTS

6 guest minimum

GREEK YOGURT PARFAITS

creamy greek yogurt, housemade granola, seasonal jam $6 per guest

SEASONAL FRUIT PLATTER

$6 per guest

WHOLE FRUIT seasonal whole fruit $5 per guest

STEP 2 choose breakfast enhancements, if desired

AFTERNOON BREAK

6 guest minimum

TOTOPOS & GUACAMOLE $9 per guest yellow and blue corn tortilla chips, housemade guacamole, pico de gallo

MEDITERRANEAN DIPS $10 per guest hummus, baba ghanoush, muhummara, tzatziki pita, flatbreads, grilled breads, state housepickled giardiniera

SPINACH & ARTICHOKE DIP $10 per guest tortilla chips, grilled breads, parmigiano crostini, pepper crostini

SALUMI & CHEESE $12 per guest prosciutto di parma, salumetto, finocchiona, fontina, provolone, flatbreads, ficelle, grissini, country olives, state house-pickled giardiniera

SKEWERS & SATAYS $15 per guest chicken, mint chili sauce beef, hoisin barbeque shrimp, harissa aïolit

FRUIT & CHEESE $10 per guest international and domestic cheeses, sliced baguette, crackers and honey, seedless grapes and strawberries

ZABAGLIONE $10 per guest muscat zabaglione; seasonal berries and seasonal fruit skewers

MINI DESSERTS $12 per guest an assortment of everything mini and sweet –cheesecake, blackout ’65, cannoli, banana cream pie

NEW ENGLAND AQUARIUM

Internal Catering Menu

HOT LUNCH PACKAGES 12 guest minimum | 24 – hour advance notice required

HOT LUNCH PACKAGE #1 $19 per guest

HERB MARINATED CHICKEN BREAST

ROASTED SALMON lemon caper MASHED POTATOES

CHEF’S SELECTION OF SESASONAL VEGETABLES ARUGULA, FRISÉE, RADICCHIO, PARMESAN, BALSAMIC VINAIGRETTE

SELECTION OF ARTISANAL ROLLS

SELECTION OF COOKIES AND BROWNIES

HOT LUNCH PACKAGE #2 $19 per guest

CHICKEN PARMESAN

BAKED ZITI BOLOGNESE

CHEF’S SELECTINO OF SEASONAL VEGEATBLES

CAESAR SALAD croutons, parmigiano-reggiano dressing

SELECTION OF ARTISANAL ROLLS SELECTION OF COOKIES AND BROWNIES

HOT LUNCH PACKAGE #3 $22 per guest

ROASTED BONELESS PORK LOIN HAKE FILET PROVENCAL RICE CONFETTI

CHEF’S SELECTION OF SEASONAL VEGETABLES

MIXED BABY GREENS cucumbers, grape tomatoes, balsamic vinaigrette

SELECTION OF ARTISANAL ROLLS

SELECTION OF COOKIES AND BROWNIES

HOT LUNCH PACKAGE #4 $24 per guest

RED WINE BRAISED SHORT RIB

CHICKEN FRANCESE lemon caper sauce PENNE PASTA with garlic and olive oil

CHEF’S SELECTION OF SEASONAL VEGETABLES

MIXED BABY GREENS shaved vegetables, apple vinaigrette

SELECTION OF ARTISANAL ROLLS SELECTION OF COOKIES AND BROWNIES

BREAKFAST

CONTINENTAL BREAKFAST

$12 PER PERSON

Fresh Juice and Aquas Frescas orange, grapefruit, watermelon-strawberry, honeydew-cucumber, lemon-lime

Petite Viennoise croissant, Danish, breakfast breads, muffins, brioche, house churned butter, cream cheese and fruit preserves

Greek Yogurt Pots jam and house-made granola Seasonal Fruits and Berries

Freshly Brewed Coffee

Lavazza coffee, decaffeinated coffee and Harney and Sons® teas

BREAKFAST TABLE

$18 PER PERSON

Fresh Juice and Aquas Frescas orange, grapefruit, watermelon-strawberry, honeydew-cucumber, lemon-lime

Petite Viennoise croissant, Danish, breakfast breads, muffins, brioche, house churned butter, cream cheese and fruit preserves

Greek Yogurt Pots jam and house-made granola

Seasonal Fruits and Berries

Cage-free Scrambled Eggs, Farmers Cheese Chives

Hash Brown Potatoes Cheddar cheese, jalapeños, green onion

Choice of Two: Neuske peppered bacon, fennel sausage links, turkey brats or country ham

Freshly Brewed Coffee

Lavazza coffee, decaffeinated coffee and Harney and Sons® teas

ENHANCEMENTS

Assorted Cold Cereals $2.50 skim, 2% and whole milk

Deviled Eggs $4.50 crème fraiche and salmon caviar

Greek Yogurt Pots $3.75 jam and house-made granola

McCann’s Steel Cut Oats $3.75 golden raisins, brown sugar, dried fruits, sunflower, tangerine honey

Croque Madame $7 country ham, gruyere cheese, crème fraiche, s.s.u. egg

Smoothies $4 very berry, mango-passion, strawberry-banana

Cured Salmon $10 scallion cream cheese, tomato, red onion, capers, bagel chips

Cinnamon Brioche French Toast $6.50 grated apple slaw, crème fraiche

BAGEL AND PASTRY WALL ~ $12 PER PERSON

Water Poached Bagels, Muffins, Glazed Donuts, Cheese Danish, Pain au Chocolat, Almond Croissant scallion and vegetable cream cheeses, almond butter, jams and marmalades

BELGIAN WAFFLES ~ $8 PER PERSON Pearl Sugar, Caramelized Banana, Dulce de Leche Mayer Brother’s maple syrup, whipped crème fraiche

OMELET STATION ~ $10 PER PERSON + $25/HR FOR ATTENDANT

Farm Fresh Eggs fennel sausage, bacon, cheddar, Swiss, mushrooms, broccoli, spinach, peppers, green onion

SUSTAINABLE BREAKFAST

$16 PER PERSON

HEALTHY JUICES CHOOSE ONE

Green Goddess spinach, parsley, celery, apple

Orange Crush carrot, orange, tangerine, ginger, apple

Beet Rush beets, apple, ginger Cool Cuke honeydew, anise, cucumber, sparkling water

Organic Breakfast Cereals whole, skim and soy milk

Siggi’s Yogurt berries, house granola and tangerine honey

Market Fresh Organic Fruit and Melon Assorted Bagels with a variety of flavored cream cheeses Honey Raisin bran muffins

PLATED

BREAKFAST $18 PER PERSON

ALL PLATED BREAKFASTS INCLUDE:

Warm Mini Viennoise house churned butter, fruit preserves Fresh Juice or Aqua Fresca

Freshly Brewed Coffee Starbucks® coffee, decaffeinated coffee and Tazo® teas

THE AMERICAN $18 PER PERSON

Cage-Free Scrambled Eggs Farmers Cheese and Chives Neuske Peppered Bacon, Fennel Sausage Links, Turkey Brats or Country Ham

Hash Brown Potatoes cheddar cheese, jalapeños, green onion

BRUNCH

JUICE BAR

ice chilled fresh vegetable juices

Green Goddess spinach, parsley, celery, apple

Orange Crush carrot, orange, tangerine, ginger, apple

Beet Rush beets, apple, ginger

Cool Cuke honeydew, anise, cucumber, sparkling water

Tropical Smoothie pineapple, mango, orange

Very Berry Smoothie strawberry, blueberry, raspberry

HARBOR SIDE BRUNCH

Fresh Juice and Aquas Frescas orange, grapefruit, watermelon-strawberry, honeydew-cucumber, lemon-lime

Petite Viennoise croissant, Danish, breakfast breads, muffins, brioche house churned butter, cream cheese and fruit preserves

Greek Yogurt Pots jam and house-made granola Seasonal Fruits and Berries

OMELETTE STATION

chef attended

Farm Fresh Eggs sausage, bacon, cheddar, Swiss, mushrooms, broccoli, peppers and green onion, Neuske peppered bacon, fennel sausage links, turkey brats or country ham

TARTINES | MEATS chef attended $25 PER PERSON

Hand Carved Peppered Beef and Bourbon Glazed Country Ham house-cured pickles, horseradish cream, chow chow mustard, buttermilk biscuits, hearth baked breads

Cured Salmon Tartine avocado, capers, hard cooked egg, house-made crème friache on bagel chips Smoked Trout $30 PER PERSON pickled red onion, shaved apples, on black bread

BREAKFAST EGG SELECTIONS

a la carte pricing

Artichoke Frittata $14 fontina val d’aosta

Scrambled Egg and Chorizo $12 roasted onion, poblano pepper

Fried Egg Tartine $12 arugula pesto, avocado hummus, tomatoes

Pork Belly Hash $14 piquillo peppers, caramelized onions, tater tots, two fried eggs

Crispy Pork Belly $12 stone-ground grits s.s.u. eggs

Scrambled Green Eggs ‘n’ Ham $11 pesto, goat cheese, country ham steak, buttermilk biscuit

Eggs and Hollandaise $15 pancetta, spicy hollandaise, griddled corn muffin Rosemonde $16 creamy scrambled eggs, smoked salmon hollandaise, on toasted brioche

Steak ‘n’ Eggs $21 grilled hanger steak, fried eggs, potatoes, bernaise

Buttermilk Rye Pancakes ‘n’ Eggs maple syrup, salted butter

Cinnamon Brioche French Toast apple slaw, crème fraiche, Mayar Bros’ maple syrup

MORNING BREAKS

freshly brewed Lavazza coffee, decaffeinated coffee and Harney and Sons® teas, bottled water

UPLIFT

$18 PER PERSON

Orange Mango Cranberry Smoothie

Cured Salmon, Avocado and Chives on whole grain bread

Red and Green Apple Wedges with bee pollen yogurt dip

Whole Skin-on Almonds

PARFAIT STATION

$8 PER PERSON

Greek Yogurt house-made granola, toasted nuts, berries

Make Your Own Trail Mix with assorted nuts, dried fruits, dark chocolate, peanut butter chips, mini M&Ms®

Variety of Infused Waters

ENERGIZER

$6.50 PER PERSON

Assorted Energy Bars

Granola Bars

Bottled Green Tea

Assorted Fruit Yogurts Assorted Soft Drinks

Bottled Water

ENHANCEMENTS

$8 PER PERSON

Fresh Picked Whole Fruit

Energy and Granola Bars Brain Boost blueberries, purple grapes, raspberries and walnuts Ritter Sport Bars Assorted Non-alcoholic Beverages Regular, Diet and Decaffeinated Fiji Water

OMELETTE STATION chef attended

Farm Fresh Eggs sausage, bacon, cheddar, Swiss, mushrooms, broccoli, peppers and green onion, Neuske peppered bacon, fennel sausage links, turkey brats or country ham

TARTINES | MEATS

$25 PER PERSON

Hand Carved Peppered Beef and Bourbon Glazed Country Ham house-cured pickles, horseradish cream, chow chow mustard, buttermilk biscuits, hearth baked breads

Cured Salmon Tartine avocado, capers, hard cooked egg, house-made crème friache on bagel chips

Smoked Trout $30 PER PERSON pickled red onion, shaved apples, on black bread

BREAKFAST EGG SELECTION

a la carte pricing

Artichoke Frittata $14 fontina val d’aosta

Scrambled Egg and Chorizo $12 roasted onion, poblano pepper

Fried Egg Tartine $12 arugula pesto, avocado hummus, tomatoes

Pork Belly Hash $14 piquillo peppers, caramelized onions, tater tots, two fried eggs

Crispy Pork Belly $12 stone-ground grits s.s.u. eggs

Scrambled Green Eggs ‘n’ Ham $11 pesto, goat cheese, country ham steak, buttermilk biscuit

Eggs and Hollandaise $15 pancetta, spicy hollandaise, griddled corn muffin Rosemonde $16 creamy scrambled eggs, smoked salmon hollandaise, on toasted brioche

Steak ‘n’ Eggs $21 grilled hanger steak, fried eggs, potatoes, bernaise

Buttermilk Rye Pancakes ‘n’ Eggs maple syrup, salted butter

Cinnamon Brioche French Toast apple slaw, crème fraiche, Mayar Bros’ maple syrup

PM BREAKS

all breaks include freshly brewed Lavazza coffee, decaffeinated coffee and Harney and Sons® teas, bottled waters and assorted soda

PENNY CANDY

assorted candy display to include $8 PER PERSON

Swedish Fish, Goldberg’s Chews, Hershey’s Kisses, Maryjane’s Red and Black Liquorice, Peppermint Sticks, Gummy Bears, Chunky Squares, Goetz’s Caramel Creams, Atomic Fireballs, Turkish Taffy, Fruit Jelly Slices

STADIUM TREATS

$7 PER PERSON

Popcorns and Kettle Chips sweet and salty, chocolate, white cheddar, jalapeños, salt and vinegar, BBQ, maple popcorn balls

Warm Soft Pretzels horseradish mustard

Caramel Apples

Fresh Lemonade, Craft Sodas, Ginger and Root Beer

COOKIES AND MILK

$6.50 PER PERSON

Cookies warm chocolate chip, chocolate macadamia, peanut butter, oatmeal raisin, cranberry-nut cookies served with ice cold milk and chocolate milk and creamy iced coffee

Hot Coffee and Tea

ALL BOSTON

$7 PER PERSON

Fluffernutter Sliders

Warm Boston Chipyard Cookies and Milk Whoopie Pies

Necco Wafers and Sky Bars

AJ Stephans Sodas and Polar Bottled Waters

DIPS ‘N CHIPS

$9 PER PERSON

Hummus, Eggplant Baba-ghanoush, Yogurt –Cucumber Tzatziki, Spicy Red Pepper, Green Olive Tapenade Pita, Flatbreads, Crudites Infused waters lemon, cucumber

SWEET TREATS

an assortment of small bites

$8 PER PERSON

NY Style Cheesecake, Boston Cream Pie, Blueberry Hand Pies, Lemon Meringue, Brownies and Blondies

SALUMI AND CHEESE

$12 PER PERSON Parma Prosciutto, Finocchiona, Fontina, Parmigiana-reggiano flatbreads, honeycomb, nuts and fruit

TOTOPOS

$9 PER PERSON

Guacamole, Pico de Gallo, Queso Fundido yellow and blue corn tortilla chips

JUICE BAR

ice chilled fresh vegetable juices, smoothies and aquas frescas CHOOSE THREE $4 PER PERSON

ENHANCEMENTS

Spinach Artichoke Dip $6

Chocolate Covered Strawberries $4

Muscat Zabaglione and Fruit $5

Kind, Clif and assorted candy bars $3 Moxie Cold Beverage $5

AJ Stephans Cane Sugar Sodas $4.25

Green Goddess spinach, parsley, celery, apple Orange Crush carrot, orange, tangerine, ginger, apple Beet Rush beets, apple, ginger Cool Cuke honeydew, anise, cucumber, sparkling water Tropical Smoothie pineapple, mango, orange Very Berry Smoothie strawberry, blueberry, raspberry Aquas Frescas hibiscus, lemon-lime, mango-passion fruit

LUNCH BUFFETS

all include: freshly brewed iced tea, freshly brewed Lavazza coffee, decaffeinated coffee and Harney and Sons teas

HARBOR VIEW SANDWICH BUFFET SALADS

CHOOSE THREE

A Simple Salad organic greens, ricotta salata, sunflower seeds, champagne vinaigrette

Sweet Gem Lettuce Wedges chunky buttermilk blue dressing, tomato, bacon lardon

20 Vegetables

raw + roasted vegetables, red cress, avocado, black sesame, tahini dressing

The Chopped greens, napa cabbage, roasted chicken, dried cranberry, pickled peppers, candied pistachio, citronette

Kale crisp pancetta, walnuts, parmigiana, h.c. eggs, roasted shallot vinaigrette

The Greek lettuce, cucumber, olives, red onions, feta, EVOO, red wine vinegar

Bitter Greens and Bacon frisee, red endive, Roquefort, poached egg

Caesar escarole, marinated anchovies, toasted breadcrumb, parmigiana, toasted garlic vinaigrette Homestead Tomato fior di latte mozzarella, red onion, basil pesto, roquette, toasted garlic bread Tropicale green papaya, mango, citrus segments, candied meyer lemon, toasted peanuts, mint oil Antipasti Salad chopped romaine, arugula, prociutto, salame, provolone cheese, artichokes, mushrooms, olives, dates

Arugula, Radicchio, Endive shaved artichokes, parmigiana, lemon vinaigrette Maftoul Cous Cous roasted carrots, mint, slivered almonds, apricots Roasted Cecci Beans chorizo, roasted peppers Classic Cobb grilled chicken, hickory smoked bacon, cherry tomatoes, chopped egg, cucumbers, blue cheese, red onions, black olives

SANDWICHES

CHOOSE THREE

Bahn Mi

roast pork, pickled cabbage salad, cilantro, pickled onion

Spicy Chicken Sandwich grilled, shaved lettuce slaw, spicy mayo, sweet and hot pickles

Muffaletta salame, mortadella, param ham, giardiniera vegetables, aged provolone

T B L T turkey, bacon, lettuce, tomato, avocado, olive oil mayo

Roast Sirloin arugula, caramelized onion, tomato, horseradish cream

Curried Chicken Salad golden sultanas, coconut

Olive Oil Tuna Salad albacore tuna, lemon, capers, olives, beans, fennel, parsley

Creamy Tuna Salad celery, green onions, sweet pickle Portobello zucchini, roasted pepper, roma tomato, basil-arugula pesto

Roast Pork + Ham pickled cucumber, provolone cheese, frizzled onions Fontina + Parma Cotto Ham dijonnaise sauce

Crab Salad Roll celery, green onion, olive oil mayo Falafel black kale, roasted eggplant, tomato, red pepper hummus, Tzatziki

Turkey + Brie spicy mustard cream

Smoked Salmon scallion cream cheese, apple slaw

SWEETS

$24 PER PERSON

Cookies house baked assortment Brownies + Blondies NY Style Cheesecake strawberry compote

Key Lime Pie

Chocolate Blackout Cake whipped cream Arborio Rice Pudding dulce di leche, coconut shavings

ENHANCEMENTS

Roast Chicken Soup $5 root vegetables, farro Gloucester Smoked Fish Chowder $7 oyster crackers

Sugar Beet Puree $4 sour cream, dill pumpernickel croutons Minestrone $4 garden vegetables, pasta, basil pesto Horseradish Cole Slaw $3.50 Creamy Potato Salad $3.50 green onions, pepper, h.c.. egg $ 3.5/pp Roasted Marble Potato Salad $3.50 rosemary seas salt Oven Roasted Cauliflower $3.50 golden raisins, pine nuts Ice Chilled 9 Minute Eggs $2 Seasonal Fruit $5

HAND CARVED SANDWICH STATION chef attended CHOOSE TWO $18 PER PERSON • $25/HR FOR ATTENDANT

Rosenkranz Grass Fed Peppered Rib Roast Misty Knoll Turkey brown sugar brined Country Ham

Lucki 7 Five-spice Pork Loin served with hearth baked breads, mustards and spreads, pickles, chips, horseradish cole slaw

BUILD YOUR OWN DELI

$15 PER PERSON

Roast Beef, Smoked Turkey, Black Forest Ham, Marinated Portabello Mushrooms cheddar cheese, pepper jack cheese, Swiss cheese, Dijon mustard, mayonnaise, horseradish cream sauce, tomatoes, onions, lettuce and pickles, hearth baked breads, cookies, brownies and blondies

ONE FROM THE BOOT…

consists of assorted hearth baked breads, grissini, flatbreads, salami, cheeses, with small plates of Italian and Mediterranean specialties

$26 PER PERSON

Salumi e Formaggi

Prosciutto di Parma, Finnochiona, Hot Coppa Ham 18 month-aged Reggiano-Parmigiano, Fontina Val D’Aosta, Fior di latte Mozzarella, Marinated Olives lemon and Herb

SICILIAN EGGPLANT CAPONATA

Verdure

wood-oven roasted brussels sprouts, cauliflower, pine nuts, golden raisins

Arancini meat ragout and mozzarella-filled fried risotto balls, marinara sauce

Milanese fried chicken cutlet, arugula, tomato, onion salad Roast Loin of Pork confit tuna sauce

Canolli sweet ricotta cream, chocolate chips Tiramisu zabaglione, espresso soaked lady fingers, whipped cream

THE BEST OF NEW ENGLAND

mixed field greens with market vegetables, assorted toppings and choice of two dressings

$29 PER PERSON

New England Clam Chowder

Miniature Lobster Rolls

Fried Chicken and Johnny Cakes maple cream, horseradish cole slaw

Potato stuffed with caramelized onions

Miniature dessert bites

AJ Stephans Soda

ENHANCEMENTS

Veal Meatballs $6 marinara sauce

Italian Sausage $6 sweet peppers and onions

Creamy Macaroni ‘n’ Cheese $4.50

*based on season $32 PER PERSON

STARTERS

A Simple Salad organic greens, ricotta salata, sunflower seeds, champagne vinaigrette

Roasted Vegetables Salad tri-color cauliflower, brussels-sprouts, red cress, carrots, onion, portobello, arugula, toasted shallot vinaigrette, croutons

ENTRÉE

Berkshire Pork Chop Swiss chard, sweet onion puree

DESSERT

Yogurt Panna Cotta macerated huckleberries

GRAB AND GO

OR

Skuna Bay Salmon fennel, green apple salad

Strawberry Shortcake whipped cream

all grab and go lunches include: whole fresh fruit, potato chips, cookie, bottled water or soft drink 25 OR MORE GUESTS — THREE SELECTIONS UNDER 25 GUESTS — TWO SELECTIONS $14 PER PERSON

Roast Turkey Cobb romaine, cucumber, green beans, blue cheese, egg, avocado, bacon Salmon Nicoise Salad arugula, frisse, fennel, white beans Caesar Chicken escarole, parmigiano-reggiano, crouton Tri-color Beets arugula, candied pistachios, gorgonzola dolce Chopped Falafel Salad kale, romaine, cucumber, tomato, carrot, lemontahini vinaigrette

Mortadella, Salami, Coppa provolone olive salad Sicilian Tuna preserved lemon, capers, white beans olive oil, mayo Walnut-Apple Chicken Salad arugula

Roast Turkey avocado, quince jam Roast Pork and Ham pickled cucumber, bravas sauce, provolone

SUSTAINABLE TABLE ENHANCEMENTS

Coffee and Tea To Go $3 by the gallon

Potato Salad $3

Kale-Quinoa Tabouleh $3 Roasted Cauliflower Salad $3

RECEPTIONS STATIONS

enhancements and chef attended

REGIONAL ITALIAN PASTAS

an assortment of stuffed and extruded pastas, sauces and garden fresh garnishes tossed to order by chefs

Aged Grana Padano, Grissini Breadsticks and Carta di Musica

$21 PER PERSON CHOOSE TWO

Rigatoni Mezze braised short rib sauce

Orecchiete Italian sausage, broccoli rabe, pecorino Strozzapretti spiced shrimp, black olive, garlic, tomato, arugula Garganelli grape tomato, stracchino cheese, basil Trofiette haricot vert, potato, pesto

Fusilli Trapanese garlic, basil, fresh tomato purée Calamarata braised squid, peperonata

Campanelle porcini mushrooms, pecorino

SPANISH TAPAS

$26 PER PERSON

Laughing Bird Shrimp “Coctel” avocado, chile-tomato

Empanadas spiced chicken, rajas

P’amb Tomaquet Catalan tomato bread

Chistorra cider braised Basque chorizo, croutons

Tomato Gazpacho Shooters garlic croutons

Selection of Cocas Spanish flatbreads

Blistered Shishito Peppers sea salt, lemon

ENHANCEMENTS

$18 PER PERSON

Paella $18 Valenciana $18 bomba rice, sofrito verde, suckling pig, chorizo, shrimp Tacos $ 15

Red Chile Chicken queso fresco, crushed avocado Steak charred peppers and onions, chile guajillo Baja Fish chipotle mayo, cabbage slaw Tuna Tacos avocado, jalapeño, pickled onions

ASIAN STREET CART

stainless steel dumpling steamers with a variety of dumplings, griddles with hot satays, and stacked spring rolls

Peking Duck Steamed Buns hoisin, scallion, pickled cucumber Vegetable Spring Rolls mango-chile sauce

Thai Street Cart-Style Chicken Satay coconut milk peanut sauce

Pork Banh Mi green papaya slaw Crisp Vegetable Tempura ponzu dipping sauce

Pork Gyoza Shrimp Shumai

MEDITERRANEAN | MOROCCAN

honey and apricots, onion and raisin jam, minted garlic yogurt, harissa, pita bread

$25 PER PERSON

Arugula Salad dates, Manchego, walnuts, apples, red onion, balsamic, pistachio oil

Citrus Salad red onion, coriander, mint oil

Zucchini and Crooked Neck Squash saffron, tomato broth

Moroccan Spiced Chicken Tagine vegetables couscous, sultanas, onions

Plancha-Grilled Swordfish cauliflower, couscous, preserved lemons

Platters of Marinated and Grilled Vegetables chickpea relish, charred eggplant

Fresh Baked Flatbreads and Caramelized Onion Hummus

ENHANCEMENTS

chef attendant required $25/HR

Golden Acres Farm Steak Fiorentina 26oz T-bone $45 salsa verde

North Star Leg of Lamb $32 basmati rice, pine nuts, mint pesto

RAW BAR

horseradish, cocktail, cognac and mignonette sauces

$28 PER PERSON

Little Neck Clams

Jumbo Gulf Shrimp Cocktail Diver Scallop Ceviche

PEI Mussel Salad green mustard sauce Oysters (selection of East and West Coats)

OMAKASE SUSHI

$40 PER PERSON SUPPLEMENTAL + ADDITIONAL $125 FOR CHEF’S ATTENDANCE

Chef’s Selection Based on Market Availability Nigiri, Norimaki, Sashimi and Hand Rolls complemented with an assortment of California and specialty rolls, and served with shoyu, wasabi and pickled ginger

ARTISANAL CHEESE AND WINE PAIRING

an abundant display of international and domestic cheeses accompanied with flatbreads, fresh and dried fruit and paired with a selection of wines $32 PER PERSON

Taleggio Italy Fontina Val d’Aosta Italy La Tur Italy Zimbro Portugal Humboldt Fog California

Shellburne 2 yr. old Cheddar Vermont Dancing Fern Vermont Coupole Vermont Brillat Savarin France Morbier France Tomme de Savoie France Bleu Auvergne France

Wine pairings will be representative of the country, region and style of the cheeses chosen; i.e.: Chardonnay, Riesling, Sherry, Port, Champagne, Burgundy **Aperitif or Digestive

CARVING

$30 PER PERSON SUPPLEMENTAL + ADDITIONAL $125 FOR CHEF’S ATTENDANCE

Gaucho Steak roast sirloin, chile guajillo, bravas potatoes

Black-pepper Crusted Filet horseradish cream, Dijon mustard Roasted Tenderloin of Beef Yukon potato puree, horseradish crème fraiche, red wine au jus

Brown-sugar Brined Heritage Turkey Jalapeños-cheddar biscuits

Country Glazed Snug Valley Ham buttermilk biscuits, apple chutney

Slow Cooked Sandy Knoll Pastrami creamy horseradish cole slaw

PLATED DINNERS

$15 PER PERSON CHOOSE ANY SIX SEAFOOD

Sugarcane Shrimp Skewers ginger, garlic and cilantro, sweet chile sauce

Maine Lobster Rolls tarragon, celery, split top roll

L.I. Oysters Shooters lemongrass granité

Lobster Paella Croquetas

Tuna Crudo Crostini lemon, capers, olive, pickled onion, fennel pollen

Crab cake whole grain mustard sauce

Tuna Tiradito pineapple-green chile salsa

Laughing Bird Shrimp ‘Cocte’ Haas avocado, habanero chili Gougères

Fried Long Island fluke, olive oil tartar sauce

Potato Latkes smoked salmon, crème fraiche

VEGETARIAN

Crisp Avocado Fries tomato chutney

Salvatore Brooklyn Whipped Ricotta black mission fig and honey on crostada*

Medjool Dates with Brie Chantilly toasted almond, truffle honey

Roasted Wild Mushroom Soup crème fraiche, crispy bread, rosemary

Humboldt Fog Goat Cheese “Bon Bons” quince, thyme-panko

Forest Mushroom and Polenta Frittatas lemon aïoli

Burrata Creamy Mozzarella balsamic fig jam, anise seed toast

Mini Brie “en croute” honeycomb, dried apricot ‘Soup ‘n Sandwich’

mini grilled cabot cheddar on brioche and a shot of roma tomato soup

Creamed Leeks white truffle tart

Pierogi potato, spring onion, caraway, sour cream Buffalo Spiced Cauliflower Tempura blue cheese ‘snow’

MEAT

Glazed Korean Style Barbecued Beef Short Ribs Slow Braised Pork Belly Taco pineapple and kimchee Peking Duck Bahn Mi “Tacos” scallions

Veal Meatball Skewers roasted San Marzano sauce “Chicken and Waffles” buttermilk fried chicken mini waffle, blue cheese ranch

Lamb “Lollipops” piquillo pepper, Mediterranean condiments Serrano Ham and Manchego Cheese Croquetas quince jam

Glazed Korean Style Barbecued Beef Short Ribs Grilled Lamb Sliders brioche bun, minted yogurt sauce Jasmine Chicken dates, green onion Mango Chile Chicken Satay Mini Steamed Bao braised pork belly, hoisin, cucumber Beef Sliders green tomato jam, pickled pepper Profiterole foie gras mousse, quince

APPETIZERS

Prosciutto San Daniele $15 peppercress and a pesto dressing

Zucchini and Basil Risotto $12 roasted blossoms, Parmigiano-Reggiano dentelles

Vine-Ripened Tomato Gazpacho $9 with avocado, opal basil, virgin olive oil

Tower of Ahi Tuna $18 with avocado and basil oil

Oakwood Smoked Salmon $14 cherry tomatoes, Meyer lemon, cucumber, red onion, soft herb salad

Shy Bros Farms Cloumage and Market Greens $15 candied walnuts, seasonal apples, shaved beets

Wild Leek and Potato Soup $9 sea scallops, truffled mushrooms, chive oil

Lemon-Crab Risotto $15 grilled asparagus, aged Parmigiano-Reggiano

Tart of Jerusalem Artichokes $12 with herbed oil and delicate lettuce V

ENTRÉES

Porcini-Rubbed Filet Mignon $41 Lyonnaise potatoes, bacon-wrapped asparagus, cipollini onions

Herb-Encrusted Rack of Lamb $38 tart of spring vegetables, rosemary olive oil perfumed jus

Day Boat Grilled Swordfish $32 caramelized cauliflower, morning herbs, Swiss chard

Roasted Misty Knoll Farms Chicken $28 on a ragout of lentils, apricots, almonds and young leeks

Seared Atlantic Halibut $30 with melted tomatoes, basil and baby spinach

Skuna Bay Salmon $28 Jerusalem artichoke pure, fennel-green apple slaw, arugula

Free-Range Chicken Breast $28 whipped gold potatoes, baby spinach, lemon-thyme jus

Grilled Berkshire Pork Chop $34 stone ground grits, collard greens, red eye gravy

Roasted Hudson Valley Rohan Duck Breast $34 Brussels sprouts, apple-sherry sauce

Cheese Agnolotti $12 lime brown butter, artichokes, mushrooms, crushed hazelnuts

Jumbo Lump Crab Cake $21 garden herb salad, Pommery mustard sauce Baby Arugula, Manchego, Honeycrisp Apple, Toasted Almond Salad, Figs, Apricots $12 Little Gem Lettuce, Little Beets and Virgin Oil Dressing $12 Heirloom Tomatoes, Grilled Peaches, Figs, Sweet Onions, Mint, Basil* $12

Butter Lettuce, Summer Squash Ribbons, Walnuts, Pecorino, Light Lemon Dressing $12 Romaine Hearts with Caesar Dressing, Garlic Croutons, Shaved Parmigiano-Reggiano $12 Roasted Beets, Brooklyn Ricotta, Dill, Pickled Carrots, Arugula $12

Duo of Beef Short Rib and Filet $39 gorgonzola cream, polenta Wild Mushroom Ravioli $26 with tomato confit, sage and aged pecorino Roasted Vegetable Tart Tatin $25 squash, potatoes, vegetarian black olive tapenade

Beef Filet in Red Wine Sauce $41 creamy potato tart with garlic, rainbow baby carrots

Roasted Organic Chicken $28 Yukon gold potato purée, olive pesto, lemon thyme jus

Roasted Salmon $26 forest mushrooms, sweet onions, English peas and tendrils*

Free-Range Chicken $28 parsnips, sunchokes, mushrooms, natural jus

Beef Filet in Pinot Sauce $41 caramelized cippollini onions, tomato confit in olive oil

Market Fish with Ragout of Peas $34 beans, asparagus and roasted plum tomatoes Rosenkranz Grass-fed Beef Meatballs $26 cayuga polenta, NY tomato sauce, basil, olive oil

DESSERTS

Delicia Meringue $10 lemon curd, shortbread bombe, raspberry coulis

7 Layer Chocolate Pudding Cake $12 Chantilly cream, malted milk balls

Shelbourne Orchards Honey Crisp Apple Tart $12 crème fraiche gelato

Banana Cream Pie $12 ginger-brown sugar crust

Rum Raisin Brioche Bread Pudding $10 maple-pecan ice cream

Baked Alaska $14

Tahitian Vanilla chocolate chip, Maine blueberry compote

White Chocolate and Raspberry Pot de Crème $12 praline shortbread

Coeur de la Crème $10 sweet whipped sheeps-milk ricotta, seasonal berries, tangerine honey

Double Cream Cream Cheese Cake $12 sour cherry compote

Nougatine Semi-Freddo $14 Galliano sabayon

Hazelnut Dacquoise $12 mocha and chocolate creams

Frozen Grande Marnier Souffle $14 spiced berry compote

EXAMPLE SPRING FUNDRAISER

BEVERAGES

• Wine

» Sparkling Wine: Piper Sonoma, Sonoma, NV California

» Red Wine: Malbec, Catena Classic, Argentina, 2015

» White Wine: Sauvignon Blanc, Kim Crawford, New Zealand, 2015

• Non-Alcoholic Beverages: Chilled Panna & Pellegrino, Sodas and Juices

PASSED HORS D’OEUVREW

• Tuna Tiradito with pineapple-green chile salsa

• Laughing Bird Shrimp ‘coctel’ with Haas avocado, habanero chili

• Mini Steamed Bao: braised pork belly, hoisin, cucumber

• Profriterole: foie gras mousse, quince

• ‘Soup ‘n Sandwich’: mini grilled cabot cheddar on brioche and a shot of roma tomato soup

• Pierogi: potato, spring onion, caraway, sour cream

COCKTAIL ENHANCEMENT

•

Artisanal Cheese & Wine Pairing

» An abundant display of International & Domestic Cheeses — accompanied with flatbreads, fresh and dried fruit, jams, honeycomb and paired with a selection of wines.

Taleggio, IT Brillat Savarin, FR Morbier, FR Fontina Val D’Aosta, IT Tomme de Savoie, FR Bayley Hazen Blue, VT La Tur, IT Humboldt Fog, CA Dancing Fern, VT Zimbro, PT Shellburne 2 yr. cheddar, VT Coupole, VT

» Wine pairings will be representative of the country, region and style of the cheeses chosen; i.e.: Chardonnay, Riesling, Sherry, Port, Champagne, Burgundy, **Aperitif or Digestive

SEATED DINNER

• Bread Service

» Crostini, Homemade focaccia, Olive Bread, Ciabatta, sourdough , gluten free bread • Cello Roll Wrapped Spring Garden Salad » Hand-picked, micro baby and seasonal lettuces, to include bowtie arugula, exotic kale, green mustard, sweet rosettes, red vein sorrel, petite cucumber blossom, cherry bomb & brkfst radish, lemon verbena — EVOO, meyer lemon, sea salt • Entrées » Pavé of Roast Filet of Beef with water-spinach, Portobello fries, cabernet reduction » Fish alternative: Crisp Skin Branzino, braised artichokes, olive oil poached potato, castelvetrano olive-fennel salsa verde, lemon » Silent Vegetarian option: Ricotta Gnudi, sweet peas & parmesan

$24.00/person $3.50/person

$15.00/person

$25.00/person

BEVERAGES

• Wine

» Sparkling Wine: Prosecco, Mionetto DOC, NV

» Red Wine: Cabernet Savignon, Dry Creek Vinyard, Sonoma, CA 2012

» White Wine: Chardonnay, Patina Label, Jim Clendenen, Au Bon Climat, Santa Barbara, CA 2014

•

•

PASSED HORS D’OEUVRE

• Maine Lobster Rolls - tarragon, celery, split top roll

• Potato Latkes - smoked salmon, crème fraiche

• “Chicken and Waffles” - buttermilk fried chicken mini waffle, blue cheese ranch

• Lamb “Lollipops” - piquillo pepper, Mediterranean condiments

• Buffalo Spiced Cauliflower Tempura - blue cheese ‘snow’

• Roasted Wild Mushroom Soup - crème fraiche, crispy bread, rosemary

DINNER STATIONS

• OMAKASE SUSHI

» Chef’s selection of the following based on market availability: nigiri, norimaki, sashimi and hand rolls, complemented with an assortment of California and specialty rolls.

» Served with shoyu, wasabi and pickled ginger.

•

MEDITTERANEAN | MORROCAN

» Fresh-Baked Flatbreads and Caramelized Onion Hummus

» Arugula Salad with dates, Manchego, walnuts, apples, red onion, balsamic, pistachio oil

» Citrus salad with red onion, coriander, mint oil

» Zucchini and Crooked Neck Squash with saffron, tomato broth

» Moroccan Spiced Chicken Tagine with vegetables couscous, sultanas, onions

» Plancha-Grilled Swordfish with cauliflower, couscous, preserved lemons

» Platters of Marinated and Grilled Vegetables with chickpea relish, charred eggplant

» Served with honey & apricots, onion & raisin jam, minted garlic yogurt, harissa, and pita bread

•

REGIONAL ITALIAN PASTAS

» An assortment of stuffed and extruded pastas, sauces and garden-fresh garnishes tossed to order by our Chefs.

- Rigatoni Mezze - braised short rib sauce

- Strozzapretti - spiced shrimp, black olive, garlic, tomato, arugula

- Garganelli - grape tomato, stracchino cheese, basil

» Served with aged Grana Padano, Grissini breadsticks, and Carta di Musica.

DINNER STATIONS (CONTINUED)

» Golden Acres Farm Steak Fiorentina - 26-ounce T-bone and salsa verde

» Brown-Sugar Brined Heritage Turkey - Jalapeño-cheddar biscuits

» Country Glazed Snug Valley Ham - Buttermilk biscuits and apple chutney

» Served with assorted rolls and biscuits

DESSERT BUFFET

•

PASSED COOKIES & MILK

» Warm chocolate chip, chocolate macadamia, peanut butter, oatmeal raisin, and cranberry-nut cookies

» Served with ice cold milk and chocolate milk

• Station of Small Format Desserts

» Delicia Meringue - lemon curd, shortbread bombe, raspberry coulis

» 7-Layer Chocolate Pudding Cake Chantilly - cream, malted milk balls

» Shelbourne Orchards Honey Crisp Apple Tart - crème fraiche gelato

» Banana Cream Pie with ginger-brown sugar crust

» Rum Raisin Brioche Bread Pudding with maple-pecan ice cream

» White Chocolate and Raspberry Pot de Crème - praline shortbread

• Beverages: Freshly Brewed Coffee, Decaf and Tea (cream, milk, and sugar)

• Wine

» Sparkling Wine: Scharffenberger Brut Excellence NV

» Red Wine: Chianti Classico, Bucciarelli

» White Wine: Sancerre, Jean Paul Picard Rose

• Premium Bar

• Non-Alcoholic Beverages

PASSED HORS D’OEUVRE

• Croquettas de jamon: ham & cheese croquettes

• Potato Latkes: cured salmon, pickled onion, crème fraiche

• Chicken & Waffles: cracked black pepper, blue cheese

• Maine Lobster Roll: chilled lobster, mayo, dill on brioche roll

• Crostini Whipped Brooklyn Ricotta with black figs, tangerine blossom honey

• Chilled Gazpacho Shooters with olive oil croutons

APPETIZER STATIONS

• Tapas Station

» Tuna Tiradito with coconut, pineapple, habanero chile

» Empanadas: beef picadillo, chicken soffrito & goat cheese with spinach

» Tostones y Avocate: fried plantains, fork smashed avocado, lime, chile

» Classic Cubano Sandwich: ham, roast pork cheese, pickles, spicy mustard on toasted bread

• Middle Eastern

» Lamb Meatballs with couscous, vegetables, almonds, mint

» Tabouleh: chopped parsley, bulgar, onion, tomato salad, Extra virgin olive oil

» Eggplant Bayaldi: layered eggplant, tomato, onion tart

» Middle Eastern Dips: tahini hummus, baba-ghanoush, muhamara, full medames

$80.00/person Choice of one sparkling, one red wine, one white wine and full open bar

$25.00/person

$20.00/person $20.00/person

SEATED DINNER

CAKE

D. CATERING SERVICES

2. Marketing

• Describe your marketing strategies and programs for event catering and include any opportunities for cross-marketing with your organization.

• The successful bidder will be responsible for the design and printing of all menus and other materials as needed, at the operator’s cost, with final approval by NEAQ to ensure brand requirements are met.

MARKETING

STRATEGY

NEAQ’s breathtaking panoramic views of Boston Harbor paired with exhibits that feature unique ocean creatures provide a one-of-a-kind event space unlike any other. From small gatherings to grand galas, it sets the stage for events of all kinds.

By leveraging the wealth of natural ingredients at our disposal, our market‐driven menus will explore the beauty of sustainable seafood. We will go beyond the basic “green” menus and offer guests a multitude of on‐trend, thoughtfully sourced options from our local purveyors. By showing how delicious, beautiful, elegant, and surprising eco‐conscious cuisine can be, our catering will both complement NEAQ and bring public awareness of our natural environment.

ABOUT PATINA CATERING

From intimate dinners in the homes of our most loyal patrons has grown into one of the most highly acclaimed catering programs in the nation. Our experienced team of chefs and party planners bring exceptional cuisine and impeccable service “Anytime, Anywhere” — from a wedding or engagement party, or birthday celebration to a corporate cocktail party to galas and fashion or film premieres. We provide a complete range of services including creative menu development, budget flexibility, and logistical planning.

In addition to offering catering at any location, we are the exclusive caterer of many landmark cultural centers and museums, from Walt Disney Concert Hall to Rockefeller Center and the Metropolitan Opera House. At our restaurants, we offer beautiful private rooms and special thematic packages — including wine tastings and cooking classes. You’ll enjoy the company of your guests while our executive chefs and a carefully trained staff care for your every need in our elegant dining rooms or relaxing patios.

Our strategic partnership with TD Garden brings an extensive Rolodex of A-list contacts to market NEAQ.

TACTICS

PRG has a broad knowledge and lengthy experience driving new business through marketing initiatives that generate qualified leads. Seasonal campaigns are curated on a quarterly basis to target peak booking dates such as holidays, graduations, weddings and other communitybased compression periods. Additionally, PRG will create, manage and maintain third-party listings that highlight the events and catering capabilities at NEAQ, targeting specific client-driven demographics. PRG also has an extensive client database that receives ongoing communication regarding special menus, ideas, and collaborations that will bring to NEAQ an untapped market unlike any other in Boston.

On top of these items, PRG has a dynamic digital ecosystem to track, manage and target clients that exceeds industry benchmarks for guest acquisition and returns. These items, combined with our marketing expertise, ensure that PRG will exceed NEAQ’s expectation in bringing forth new, recognized events and that NEAQ gains a strong reputation as a new and appealing catering location.

Our catering marketing tactics will utilize all the channels of integrated marketing to spread the message, including:

• Utilize all the channels of integrated marketing to spread the message.

• Leverage TD Garden

• Public Relations — Media Outreach and Response

• Stylish Microsite

• Prominent Placement on NEAQ and PRG Websites

• Print Media Listings — Weddings and Special Events Publications

• E‐Newsletter — PRG News and Notes

• NEAQ Members — All Applicable Channels

• Social Media Engagement — Facebook, Twitter, Instagram, YouTube, Flickr and Pinterest.

• Engage party planners to make NEAQ top‐of‐mind.

• Implement on‐trend menus that show the best of NEAQ

• Opportunities for cross marketing with your organization

PRG has tremendous expertise in marketing destination venues. Our experience at Segerstrom Center for the Arts, Metropolitan Opera, Bowers Museum, the iconic Rockefeller Center, as well as Walt Disney Concert Hall (to name a few venues) positions us as “best-in-class” in regards to marketing world-class destinations. Through PRG’s extensive outreach, our accomplished team will work in conjunction with our marketing division to cross-promote the activities and special dining events at NEAQ. PRG is your marketing and sales partner.

STRATEGIC PARTNERSHIP WITH TD GARDEN

The seasoned and successful corporate partnership sales team for Delaware North Boston Holdings could be commissioned through our partnership to represent NEAQ’s sponsorship interests. We look forward to further discussions to explore this opportunity of growth for NEAQ.

Highlights of Strategic Catering Opportunities

Access to TD Garden Clients

• Event Attendees with Children

• Premium Club Clients

• Corporate Sponsors

Advertising Assets and Events

• Sponsorship Exposure

• Client/Special Event Venue Network

Boston Tourism Exposure

• City Hall Plaza Integration

Sales and Marketing Leverage

• Leverage Seasoned Corporate Partnership & Group Sales Teams

• Access to Local Marketing, Social, and Digital Experts

REACHING TD GARDEN PREMIUM CLIENTS

Premium Club clients represent the top businesses in the Boston area and beyond. Explore opportunities to promote NEAQ as an alternate special event location to our network and/or host unique member events at NEAQ.

The TD Garden’s Premium Club hosts approximately 3,000 people at each Bruins, Celtics and TD Garden events. The clientele is made up of the most upscale customers with outreach to over 1,000 businesses from around New England. The Premium Club is made up of:

• Suite Holders

• Club Seat Holders

• Loft Holders

• Heineken Boardroom Members

• AT&T Sports Deck Members

We have direct access to clients on multiple marketing platforms including the “Members Only Hub” where Premium Club clients can view everything from personal account information and amenities to upcoming events, articles, photos, and videos.

A weekly email newsletter for all Premium Club members highlights content from the teams and TD Garden, with additional information about new amenities, ways to utilize their membership, key members within the Club, networking opportunities, and more.

Total Number of Email Sent (2015): 356

Premium Club Email Distribution (2015): 1,846

TD Garden also has an impressive array of corporate partners who take advantage of the many business opportunities available at the TD Garden. A small sampling of their corporate partners include:

• TD Bank

• Dunkin Donuts

• AT&T

• UPPA Baby Strollers

• The Massachusetts Lottery

• Coca-Cola

• Frito-Lay

• JetBlue

• Anheuser Busch / Samuel Adams

• Shaw’s/Star Market

• ALEX AND ANI

• Comcast

• Friendly’s

• Chipotle

• Velcro

• Bimbo Bakeries

CORPORATE SUPPORT, MANAGEMENT, AND TRAINING

We believe in collaboration and partnership, with every level of the organization engaged in helping you achieve your goals.

NICK VALENTI Chief Executive Officer

MATT KING President

SCOTT KLECKNER Executive Vice President of

JOSEPH POLIDORA Executive Vice President of Operations

ERIC KAPLAN Executive Vice President of Operations LOUIS PIUGGI Senior Vice President of Culinary GREGG WIELE Corporate Executive Chef

NANCY MAMMANA Vice President Marketing East Coast TIREY THOMAS Vice President Marketing West

SUSAN EISMA Vice President Human

RUEDE

FEIDNER

STEVE CHARRON Chief Financial Officer

JOACHIM SPLICHAL Chef - Founder

The vice president of operations will be on site daily from the very beginning of our physical implementation until NEAQ team has successfully opened each of the operations. Given the need to successfully integrate the PRG food and service culture, the VP of operations and the Onsite management team will be fully supported by the regional support team.

REGIONAL SUPPORT TEAM

NAME POSITION

ERIC KAPLAN

This team will also work closely with our onsite management team as we transition the entire food and beverage program at NEAQ. The three primary strengths of the onsite team are general management and hospitality, culinary excellence and expertise in catering sales and event execution.

Executive Vice President Operations

LOU PIUGGI Senior Vice President Culinary

ROBERT CONSLA Vice President Project Development

SUSAN EISMA Vice President of Human Resources

DAVID RUEDE Vice President Design Construction and Maintenance

NANCY MAMMANA Vice President of Marketing

LAUREN FEIDNER Senior Art and Style Manager

TANJA YOKUM Director of Public Relations & Marketing

ERIC GALKIN Senior Purchasing Director

FRANK MARINO

Director of Recruitment, Training and Development

MELISSA TERMYNA Recruiting Manager

JESSICA MULROY Training Manager

JASON TURK Finance Manager

JOSE ESTEVEZ East Coast Director of IT

CHARLIE JACOBS | Chief Executive Officer

TD GARDEN RESOURCES & SUPPORT

AMY LATIMER | President

MATT CHONURA| Marketing & Communications

LEAH

LORRAINE SPADARO

SHAUNA GILHOOLY | HR/Recruitment

JEN COMPTON | Innovation & Brand

CHRIS JOHNSON | Corporate Sponsorships

DIANE MARQUES | Guest Experience

TD GARDEN RESOURCES & SUPPORT

E. CORPORATE SUPPORT, MANAGEMENT, AND TRAINING

3. Provide a list and the frequency of all scheduled meetings and/or reviews that will take place with your onsite team as well as with NEAQ. Please also list any mandatory off-site meetings your onsite managers need to attend.

• Daily Connect Meeting: The onsite management team will have a daily standing meeting. This meeting will be focused on daily communication needs such as personnel, menu reviews, catering updates, and client needs.

• Weekly Staff Meeting: The onsite staff, including hourly, management and the VP of operations, will conduct a weekly meeting. Minutes of the meeting are shared and follow-up actions items created.

• Monthly Review: The monthly review will include PRG’s onsite management team, VP of operations and NEAQ client liaisons — Debra Borgwardt and Eric Klaus.

• Quarterly Review: Attendees for the quarterly meeting will include the PRG onsite management team, VP of operations and regional support members representing marketing, culinary, and art and style.

NEAQ client liaisons and respective department leaders will also be included. This meeting is designed to review the previous quarter and review plans for the quarter ahead.

• Annual Meeting: This annual review is designed to evaluate the current year’s results and annual budget. Action items to be reviewed for the following year include financial, marketing, promotions, and facility-related improvements.

• Innovation Committee: In collaboration with NEAQ, each year we will conduct exploratory field trips, with a focus on benchmarking best-in-class aquarium food and beverage programs, will be funded at up to $25K per year by PRG. This committee will help us stay on our game and on top of our business at all times.

E.

We are committed to providing NEAQ with an experienced team of leaders to oversee all facets of food & beverage at NEAQ.

PRG candidates for the leadership roles in management, culinary and catering for NEAQ are vetted internally and externally though our recruiting department. We have identified several internal candidates and have begun the search and interview process for this potential partnership. Included here are profiles of the caliber of candidates we are speaking with.

4. Provide resumes for your proposed onsite General Manager, Executive Chef and Catering Director.

CORPORATE SUPPORT, MANAGEMENT, AND TRAINING

Christopher Mariani

Yale Frederiksen

Frank Deletrain

CHRISTOPHER MARIANI

GENERAL MANAGER

EDUCATION

Manhattanville College, Purchase, NY

Graduated 2008

Dean’s List 2006, 2007, 2008 3.8 GPA

Fordham Preparatory School, Bronx, NY

Graduated 2003

EMPLOYMENT EXPERIENCE

Patina Restaurant Group General Manager

Manhattan, NY Nov 2011 – Present

Rowland’s Bar & Grill | Chef Street

• Opened two high-volume restaurants inside the Macy’s Herald Square department store

• Currently direct staff consisting of 75 hourly employees and five FOH and BOH managers

• Responsible for staffing, menu design, pricing, labor cost, food cost, beverage cost, ordering, scheduling, P&L reviews, contracted services and sales development

• Received letter grade “A” from NYC Department of Health Stella 34 Trattoria

• Assisted with the opening of Stella 34 Trattoria on the 6th floor of Macy’s Herald Square

• Responsible for dining room management team, guest satisfaction, social media accounts, staff training, MIT program, payroll and NYC Department of Health standards

Cucina & Co. Macy’s | Cucina & Co. MetLife | Cucina Express

• General Manager for three separate quick service Patina restaurants in NYC

• Successfully opened Cucina Express inside Macy’s Herald Square department store

• Increased sales and lowered labor percentage for 20,000-square foot property, Cucina & Co. Macy’s, before closing the units for renovation of two new properties listed above

• Managed grab-and-go and casual restaurant in Manhattan’s iconic MetLife Building

CHRISTOPHER MARIANI

EMPLOYMENT EXPERIENCE CONTINUED

Virtual Gourmet Newsletter

Chief Editor | Food and Travel Correspondent

Westchester, NY 2009 – 2011

• Assembled weekly online publication with staff of 10 contributing journalists

• Redesigned website and introduced social media platforms for increased viewership

• Traveled internationally reviewing restaurants, hotels, and travel as lead journalist

Maxim Healthcare Solutions

Account Manager

Westchester, NY 2007 – 2009

• Managed over 100 healthcare accounts offering alternative staffing needs to hospitals, nursing homes, state facilities, school districts, medical centers and private homecare

• Staffed and recruited over 300 full-time and per diem healthcare employees

• Acquired new accounts through salesmanship and relationship building throughout NY

FRANCK DELETRAIN

EXECUTIVE CHEF

EDUCATION

Scula Alberghiera di Recoaro Temre, Italy

Culinary Degree May 1979

AWARDS AND HONORS

Best Restaurant 2003 Beaujolis Cup

Developed menu for Café Centro entrée

Chef of the Year Restaurant Associates

Patina Restaurant Group Three-time recognition

PUBLICATIONS AND PRESENTATIONS

Recognized in publications such as Esquire Magazine, Time Out, NY Mag, and New York Times

Guest chef on four episodes of Martha Stewart's television show

Guest chef on three radio segments with Martha Stewart regarding Thanksgiving recipes

Guest chef on NBC and CBS

ADDITIONAL SKILLS

Fluent in French, Italian, English and Basic Spanish

EMPLOYMENT EXPERIENCE

Patina Restaurant Group Brasserie

Executive Chef

• Payroll management

• Back of house

• Scheduling

New York, NY Feb 2013 – Present

• Responsible for reporting annual business plan and forecast

• Monitoring P&L's and budgets for all departments

• Menu development

General Manager

• Payroll management

• Staff scheduling

New York, NY Sept 2012 – 2013

• Oversaw day-to-day operations

• Responsible for reporting annual business plan and forecast

• Reviewed P&L's and budgets for all departments

• Assisted Executive Chef with menu development Café Centro

General Manager

• Payroll management

• Staff scheduling

New York, NY Jun 2010 – Jun 2012

• Oversaw day-to-day operations

• Responsible for reporting annual business plan and forecast

• Reviewed P&L's and budgets for all departments

• Assisted Executive Chef with menu development Executive Chef

New York, NY Jul 2001 – Jun 2010

• Menu development

• Food and labor cost control

• Supervised back of the house

• Management and menu development of multiple units with the company Restaurant Associates

Executive Chef

New York, NY Jun 1997 – Jul 2001

• Responsible for menu development

• Food and labor costs

• Earned positive reviews from food critics Gale Green and John Mariani

FRANCK DELETRAIN

EMPLOYMENT EXPERIENCE CONTINUED

Patroon Restaurants

Executive Chef New York, NY Jun 1995 – Jun 1997

• Part of the opening team of the steak house

• Menu development

• Managed a team of 25 employees

• Responsible for cost control

• Responsible for 3-star rating by the NY Times

Four Seasons Restaurant

Chef de Cuisine Westchester, NY Nov 1993 – Jun 1995

• Responsible for kitchen of 25 employees

• Assisted Executive Chef on menu development

• Responsible for development daily specials and communicating to team

• Supervised all banquets

Junior Sous Chef Westchester, NY Nov 1991 – Nov 1993

• Responsible for rotisserie station and saucier station

• Worked alongside Chef de Cuisine on menu development

• Supervised four line cooks

• Executed large banquets such as weddings, bar mitzvahs, corporate events with 350+ guests

• Participated in numerous benefits such as meals on wheels

Restaurant Associates

The Sea Grill

Sous Chef New York, NY Jun 1989 – Sep 1991

• Supervised lunch service

• Responsible for poissonier station

• Managed six line cooks

• Oversaw preparation for all station

Chef de Partie New York, NY Jun 1986 – Jun 1989

Jolly Hotel

Chef de Partie Bologna, Italy Jun 1982 – Nov 1986

Line Cook Siena, Italy Jun 1979 – Jun 1980

Italian Military Service

Head Chef for Officer's Mess Jun 1981 – Jun 1982

Hotel Marconi

Externship Montegrotto Terme, Italy May 1978 – Sep 1978

YALE FREDERIKSEN

CATERING DIRECTOR

EDUCATION

C.W. Post, Long Island University, Brookville, NY

B.F.A. in Public Relations/Marketing

Graduated 2005

EMPLOYMENT EXPERIENCE

Lincoln Center

Director of Events

Lincoln Center, NYC 2013 – Present

• Responsible for fielding all private dining inquiries and TV/Film production leads

• Maintain roster of high-level clientele including Lincoln Center donors and NYC event planners to capitalize on opportunities for future bookings and monitor trends within the industry

• Develop events budget projections and exceeded annual projections by 35% in first year alone

• Manage the components of the special event lifecycle, from interest, to booking, to staff scheduling, to party rentals, A/V, design elements, and timing components

• Hosted top-tier events and red carpet premieres, among them:

» Opening Night of the NY Film Festival

» Zoolander 2’s Post-Film Premiere

» VIP Dinner for Swan Lake, Bolshoi Ballet

» Jaquet Droz Watch Media Event

SD26 Restaurant & Wine Bar

Assistant Maître d’ & Manager

Flatiron, NYC 2010 – 2012

• Managed front-of-house dining room operations

» Served as liaison with the front door handling guest reservations

» Responsible for opening and closing the restaurant

» Cultivated a strong following of VIP repeat guests including critics/ journalists

• Created staff schedule, daily floor plan, staff meetings and monitored payroll

• Collaborated directly with PR and Special Events to promote restaurant through buy-outs and film shoots

YALE FREDERIKSEN

EMPLOYMENT EXPERIENCE CONTINUED

M

Booth & Associates

Senior Account Executive

Gramercy, NYC 2008 – 2010

• Secured chef demonstrations on national TV including NBC’s The Today Sho

• Developed F&B campaigns for chefs including Food Network’s Richard Ruskell

M Silver & Associates

Account Executive Midtown, NYC 2005 – 2008

• Launched $50M opening of The Ritz-Carlton, Grand Cayman and Chef Eric Ripert’s Blue

• Secured interviews with Bon Appétit’s Andrew Knowlton and NYT’s Florence Fabricant

E. CORPORATE SUPPORT, MANAGEMENT, AND TRAINING

5. Provide a summary of your management and hourly training programs and your plan to establish a trained Boston staffing pool for catered events.

The PRG Training Program has been developed over decades of providing hospitality services to America’s most beloved attraction and destination locations. We take best practices from our managed locations that require us to go above and beyond, and we apply these methods to our overarching processes and protocols.

PRG’s commitment to providing our guests with the finest dining experience is made possible by and continually enhanced through our training programs, which we utilize with our staff at all levels of employment. These programs provided to employees contain not only crucial information about the day-to-day duties of their jobs but also reinforce the high standards for which PRG is known, ensuring optimal customer experiences.

PRG’s comprehensive training programs teach each of our employees to understand the paramount importance of personal and attentive service to our guests, in addition to the many other details and responsibilities that comprise each of their positions. Our employees are our most dynamic resources and play a vital role in the success of our business. At all times during training, PRG emphasizes customer service as a top priority.

STAFF TRAINING

Successful companies in the hospitality industry have a shared trait: good people. We believe our single greatest competitive advantage is our people. Through their efforts, we create greater value for our partnerships and deliver superior service and products to our guests. As your ambassadors to your clients, your staff, and your staff’s friends and family, we take great pride in pleasing guests and making you look good. Even with the best people, however, sustained success requires continual development of skills and access to the right tools. That is why every year PRG devotes a significant amount of time and resources to our training efforts to ensure continued success.

LEVERAGING RESOURCES

It is important to note that no PRG manager is ever alone in developing and maintaining his/her training program. We draw on a wide variety of support resources, including our corporate training specialists, other PRG lines of business, and outside consultants. We leverage these

resources to evaluate our current training programs, share best practices, and create innovative training tools for our management teams. We believe strongly in the value created by our investment in training programs, recognizing that they offer a win-win scenario for everyone. Our guests receive superior service, your facility enjoys a reputation as a world-class venue, we inspire our team members with the passion to serve, and our partnership reaps the rewards resulting from completely satisfied guests.

STANDARDS

In the dynamic and often complex environment of public assembly facilities, thorough and easily accessible standard operating procedures are crucial to optimizing your facility’s capabilities, as well as managing operational risk. We have developed our own food service standards to address the myriad of customer concerns, operational challenges, and sales opportunities, as well as to exceed our clients’ expectations of service and quality.

TRAINING AND DEVELOPMENT FOR HOURLY STAFF

PRG’s vision for employee success is comprised of a series of training and developmental tools designed to properly onboard new employees and provide a “road map” of ongoing professional skill development. The human resource, risk management, and development training staff provide proactive performance improvement support to operators for both training and non-training solutions. There is ongoing communication and sharing of resources, best practices, and feedback between operators, guests, clients, and support personnel. Furthermore, all programs and initiatives will be evaluated and reinforced on an ongoing basis, resulting in measurable performance improvement and client and guest satisfaction. The overall mission of PRG’s development programs is to improve event performance, employee performance, and client/guest satisfaction through a variety of programs and initiatives including customized programs, performance consulting, and companywide training.

The following outlines the core of our training programs for our hourly team members:

SERVER

In the PRG training program for servers, they will learn the core essences of guest service, company philosophy, steps of service, product knowledge, safety procedures, hospitality (guest indulgence), sequence of service, spirits, beer, and wine training, food safety, salesmanship techniques, point-of-sale (POS) systems procedures, harassment avoidance, the Training for Intervention Procedures (TIPS) program, alcohol awareness program, understanding allergen issues, and teamwork.

The estimated total training time for servers is approximately 48 hours.

CASHIER

The PRG training program for cashiers focuses on warm hospitality and technical skills for the POS system. These focuses are achieved through guest-relations training, POS system procedures, HACCP/food-safety training, company policies, problem-resolution skills, understanding allergen issues, the TIPS program, alcohol awareness program, and teamwork.

The estimated total training time for cashiers is approximately 40 hours.

CULINARY

The PRG training program for culinary focuses on product knowledge, presentation, and technique. To accomplish this, employees will participate in culinary training, HACCP/ food-safety training, company policies, problem-resolution skills, and understanding allergen issues.

The estimated total training time for culinary workers is approximately 40 hours.

BARTENDERS

The PRG training program for bartenders focuses on product knowledge, hospitality, and responsible vending. Bartenders participate in guest-relations training, steps of service, POS system procedures, HACCP/ food-safety training, knife-handling safety, company policies, harassment avoidance, problem-resolution skills, understanding allergen issues, the TIPS program, alcohol awareness, teamwork, product training, beer, wine, and spirits seminars, salesmanship, and cost-control measures, including pour testing and beer-pouring etiquette.

The estimated total training time for bartenders is approximately 48 hours.

To meet PRG’s vision, cashiers, bartenders, servers, concessions workers, etc., will have extensive development utilizing our training programs but not limited to:

• HACCP/Food Safety Training — 3-4 hours

• Guest Relations, Hospitality, and Problem Resolution — 6-8 hours

• POS Usage — 6-7 hours

• Alcohol Awareness and Responsible Vending — 2-3 hours

• Company Policies and Procedures — 4 hours

• Food Allergy Awareness — 1 hour

• Role Play — 2-3 hours

Through a myriad of training systems — including classroom, guided discussion, demonstration, and role play — our intense and thorough training program creates employees who are focused on indulging guests as individuals and exceeding their expectations. We hold all employees to the highest level of accountability through testing and management review so that every guest can enjoy a sincere, professional experience.

ALCOHOL MANAGEMENT TRAINING

PRG understands the importance of all of our employees who are serving alcohol to our guests. To ensure our employees understand how to serve alcohol responsibly, as well as how to handle any possible alcohol-related problems, we employ the Training for Intervention Procedures program (or TIPS). TIPS is a global leader in education and training in the responsible service, sale, and consumption of alcohol and offers a variety of training programs, including those customized specifically for concessions sales. PRG will continue to work with TIPS to proactively train our employees on best practices in selling alcohol and customer interaction.

FOOD SAFETY STANDARDS

PRG takes our commitment and responsibility to preserve the sanitation and safety of all our food and beverage products seriously, and we incorporate extensive protocols into the preservation of clean work environments, security of our employees, clients, and guests, as well as continually look for new ways or maintaining and improving on our sanitation and food-preparation standards.

SAFE FOOD HANDLING

PRG makes it a standard practice that gloves must be worn when handling raw products that will not be cooked or when handling cooked products that will not be reheated. There is no substitute for properly practiced hand-washing techniques, but the use of plastic gloves can provide an effective barrier to the transmission of foodborne illness. It is important to use the following guidelines to prevent potential cross-contamination:

• Wash hands thoroughly before putting on gloves.

• Change gloves at any point when you would normally wash your hands (e.g., when they are dirty or when moving from handling raw products to cooked food items).

• Wash hands and replace gloves after using the restroom.

• Throw away dirty gloves when leaving work area.

• Wash hands and put on new gloves prior to returning to work.

• After using gloves, always wash hands. This will assist in eliminating bacteria that grow in the warm, damp environment provided by gloves.

• Indemnification agreements and certificates of insurance, as applicable, will be completed and provided by all subcontractors, caterers, and third parties bringing food into PRG-operated facilities.

FOOD PROTECTION

Food protection also means prevention. PRG food-service employees adhere to all sanitation and food safety procedures by following the techniques and procedures explained in our Sanitation and Food Safety Manual. The standards explained in the manual are intended to meet and, in many cases, exceed industry standards and all federal, state, and local government requirements.

Sanitation publications manuals and inspection reports are an essential part of maintaining food sanitation and safety. It is our responsibility to make these available when training and supervising daily workers and back-of-house and service-line employees. PRG sanitation and safety publications that set forth our operating standards and govern our performance include:

• Sanitation and food safety manual

• Policy and procedures manual

• Safety management book

• Manager’s handbook

• Job-training manuals

• New employee work rules

• Wall rosters and signs

• Inspection forms

• PRG programs

INSPECTION

A special management-level team inspects each facility for sanitation compliance using quality-control checklists. We also employ a specialty sanitation and food safety outside vendor to complete random inspections of our facilities quarterly. These encompass all aspects of sanitation and food safety, including:

• Cold and hot food preparation

• Line serving areas, storage, restrooms, beverage stations, and receiving areas

• Refuse storage and disposal

• Refrigerator and freezer storage

• Dish room/pot and pan areas and personal hygiene

• Sanitation programs of equipment and proper chemical handling programs

• HACCP protocols in force

STAFFING POOL

PRG plans to utilize the professional pool of catering staff from TD Garden as needed for events that will require additional staff above our onsite catering team of servers. The TD Garden catering servers will be trained and developed using the PRG training methods. We will identify specific TD Garden servers that will be repeatedly utilized for NEAQ events. They will be extremely familiar with NEAQ event style, standards and procedures, and will be seamless from our onsite staff.

QUALITY ASSURANCE & SUSTAINABILITY

From minimizing our environmental footprint to engaging the visitor, Patina Restaurant Group’s focus on sustainability will strongly support the Aquarium’s Live Blue efforts.

F. QUALITY ASSURANCE & SUSTAINABILITY

CUSTOMER SERVICE AND GUEST EXPERIENCE

Patina Restaurant Group is entirely dedicated to providing our guests with the very finest quality cuisine, exceptional service, and genuine hospitality at our extraordinary landmark locations and award‐winning restaurants.

PRG philosophy is simple but certain. We do everything in our power to provide our guests with exceptional culinary experiences. We make that possible by giving our team every resource imaginable to offer superior cuisine and service in extraordinary environments. Our managers are empowered and trained to guarantee the satisfaction of each guest — and in order to carry out this mission, our staff adheres to PRG’s steps of service to ensure a remarkable experience.

PRG employs a secret shopper system that helps evaluate all levels of the customer experience in our venues on a regular basis and will employ this service in our work with the New England Aquarium to ensure we are providing the best possible product and service to guests. The secret shopper system will be employed on a monthly basis and targets all food and beverage operations on property.

Additionally, online customer surveys from such sources as Yelp, TripAdvisor, and Open Table are monitored daily (through a service called NewBrand Analytics.com) and, along with daily monitoring of social media feeds such as Twitter and Facebook, provide the company with instant customer feedback and critiques. These channels alert PRG to potential problems and improving or declining trends in both front-of-the-house service areas as well as food quality and delivery.

We will invite quests to participate in an online survey located at the bottom of their receipt. This will allow further assurance to key customer satisfaction scores such as service, cleanliness, quality, and overall experience. Additionally, PRG will provide in-store comment cards for those who prefer to fill out surveys while on property.

All of these methods allow PRG to be in the know regarding all sentiments around the quality of the guest experience, and in response, maintain the high levels of quality that PRG is known for.

1. Briefly describe your customer feedback and continuous improvement programs.

We do everything in our power to provide our guests with exceptional culinary experiences.

F. QUALITY ASSURANCE & SUSTAINABILITY

2. Provide a summary of your sanitation and safety programs. Checklists, charts and logs are not required but if included they must be in the Appendix section of your proposal.

SANITATION FOOD HANDLING SAFETY

THIRD PARTY INTERNAL INSPECTIONS BY HEALTH & SANITATION SYSTEMS

PRG relies on Health & Sanitation Systems (HSS) for third‐party inspections of its operating venues. Working closely with the Food & Beverage Department, HSS conducts monthly unannounced audits, providing feedback on current conditions in addition to education and training for staff on safe food-handling practices. Detailed reports and location records are immediately documented and made available for PRG by HSS. Customized signage relating to sanitary regulations is provided, and HSS works as a liaison between PRG and the local health department to ensure standards are being met. The standards set forth by HSS & PRG are more stringent than those of the health department, ensuring maintenance of an A grade from the health department.

SERVSAFE CERTIFICATION

PRG requires all F&B management to also be certified by the National Restaurant Association’s ServSafe food safety training program, which provides comprehensive training for food service. The ServSafe certified program is recognized across the country.

HACCP

PRG has exceptional experience in developing strong food safety programs throughout our entire portfolio. HACCP is an internationally recognized tool for managing inspection methods in a modern, science-based food safety system.

For NEAQ operations, we will create a food safety program that is based on stringent food safety standards across the operation, as well as site-specific food safety program measures based on each unique venue to mitigate any risks associated with that location.

For our overarching food safety program at NEAQ, we will provide a formal and written Food Safety Plan.

The steps to developing this plan will include:

• Evaluate the current status of the food service operation to determine areas that need to be addressed in our Food Safety Plan.

• Identify hazards in the food flow process.

• Group menu items by food flow process.

• Establish critical control points.

• Establish critical limits.

• Establish monitoring process.

• Establish corrective actions.

• Establish record keeping system.

• Establish verification procedures.

• Develop Standard Operating Procedures (SOPs) incorporating items above.

• Establish implementation schedule.

• Plan and implement training for staff.

Our Food Safety Plan implementation documentation will include:

• Sanitation logs

• Thermometer calibration logs

• Vendor certificates

• Menus and recipes

• Employee training logs

SOPs are an important tool for ensuring food safety as well as consistency within the food service operation. Our Food Safety SOPs will include:

Sanitation

• Environmental sanitation

• Clean and sanitize

• Equipment sanitation

• Machine washing

• Garbage disposal

• Integrated pest management

• Facilities and equipment maintenance and repair

Employee Practices

• New employee orientation

• New employee food safety check list

• Health and personal hygiene

• Roles and responsibilities relative to food handling

• Hand washing and glove use

• Conditional employee and food employee interview

• Conditional employee and food employee agreement

• Employee eating and drinking in the work place

Food Handling

• Purchasing

• Receiving

• Calibration of thermometer

• Storage

• Labeling

• Cooking

• Cooling

• Hot and cold holding

• Reheating

• Discard

• Shellfish

• Temperature log retention

• Thawing

F. QUALITY ASSURANCE & SUSTAINABILITY

3. Provide a summary of your sustainability programs for seafood and other locally grown foods, environmentally friendly paper/cleaning products, recycling and ware-washing. All seafood must conform to the standards of and be approved by the New England Aquarium’s Sustainable Seafood Program:

• The New England Aquarium is committed to seafood sustainability.

• We support fishing methods that are highly selective and minimize harm to other animals like whales, dolphins, seabirds and sea turtles, and farming methods that use environmentally friendly aquaculture practices.

• We purchase seafood from fisherman who target well-managed fish populations that are healthy and not overfished.

• We choose fish or shellfish that comes from environmentally responsible farms and fisheries that minimize their impact on the environment and other species.

• We select fish that was farmed in an efficient way, reducing the amount of natural resources and additives needed to produce more fish.

SUMMARY OF SUSTAINABILITY PROGRAMS

PRG is dedicated to being on the forefront of sustainability as well as social and environmental responsibility. We are acutely aware that our thoughts and actions directly impact not only our customers but also a much larger community.

We believe that the health of our ecosystem is directly connected to the health of our communities and people who live in them. Acting responsibly is part of our company DNA, and we are committed to offering policies and solutions that are both immediately visible and sustainable over the long term.

SEAFOOD AND LOCALLY GROWN FOODS

Our Boston partner for local produce, meats, and seafood is Dole & Bailey. Dole & Bailey is the Northeast’s oldest and most vibrant food hub, sourcing and fabricating foods from all over the world and a complete source for local items.

Dole & Bailey Northeast Family Farms program serves as a conduit to connect chefs directly to local farmers. Dole & Bailey works hard to source local produce in season and partner with farms like Wards Berry Farm, Green Thumb Farm, Pleasant Valley Farm, Heron Pond Farm, Szawlowski Potato Farm, and many more. PRG will work closely with the leadership team of Dole & Baily to assure that NEAQ has beautiful, fresh seasonal produce as the features in developing our seasonal menus. We will promote local farm partnerships and ingredients throughout the café and on our menus.

Northeast Family Fisheries was created by Dole & Baily as a core mission to develop and promote local and regional systems throughout the Northeast, helping to rebuild

the historic commerce of local fishing and enhance the economic development of the communities we are a part of by creating efficient regional supply chains between local fisherman and the regions premier chefs, co-ops and specialty retailers. Dole & Bailey’s traceable origins and ratings are based on guidelines that are in place with NEAQ ocean-friendly listing and sustainable seafood program.

Dole & Bailey’s Director of Seafood Operations is a working commercial fisherman and has developed significant partnerships with the FV Finlander, FV Rimrack, and FV Iron Maiden, along with dozens of local shellfish harvesters and foragers as well as a wild-caught all-natural Shrimp from Louisiana from Oceans97, owned by former New England Patriot Jarvis Green.

Sustainable Local and Regional Fisherman and Farms

• Green Thumb Farms

• New Hampshire Mushroom Company

• Mousam Valley Mushroom Co.

• Brooksby Farm

• Crown of Maine OG Co-op

• Heiwa Tofu

• F/V Finlander

• Yarmouth Bar Fisheries

• F/V Lily

• The Town Dock

• Everett Leach

• F/V Rimrack

• F/V Rogue One

• F/V Erin & Sarah

• Pemaquid Oyster Co. Inc.

• Pemaquid Mussel Farms

• Golden Acres Farm

• Ioka Valley Farm

• Cleason Horst Farm

• Hidden Canyon Farm

• Curtin Dairy LP

• Rosenkrans Farms

• Paul Strobel

• Vachel Farm

• Williams Farms, LLC

• Sandy Knoll Farms

• Hathaway Farm

• Yankee Farmer’s Market

• Provitello Farms

• Vermont Chevon

• Lucki 7 Farms

• Snug Valley Farm

• PT Farm

• Vermont Heritage Grazers

• Misty Knoll Farm

• Valley View Farm

• Maple Hill Creamery

• Nettle Meadow Farm

• Sprout Creek Farm

• Oakhurst Dairy

• Vermont Creamery

• Lazy Lady Farm

• Grafton Village Cheese Company

• Cellars At Jasper Hill

• Springbrook Farm

• Green Mountain Creamery

• Great Hill Dairy

• Narragansett Creamery

• Von Trapp Farm

• Westfield Farm

• Cato Corner Farm

• Arethusa Farm Dairy

• Silvery Moon Creamery

• Berkshire Co-op Market

• Blythedale Farm

• Consider Bardwell Farm

• Vermont Farmstead Cheese Company

• North Star Sheep Farm

PAPER & CLEANING PRODUCTS

While our preference is to use china, or other re-usable serviceware wherever possible, when takeout options and quick services are needed, we utilize a full line of sustainable, biodegradable, and eco-friendly products.

Cold Drink Cups

• Green ware thermoformed from NatureWorks.

• Poly Lactic Acid (PLA), an “eco-plastic,” is a polymer derived entirely from natural cornstarches. It is 100% renewable and is fully compostable.

Grab and Go Salad Containers

• Eco Products (PLA) Containers are derived from bushels of corn instead of petroleum.

• Fully biodegradable and renewable, this clear vessel is all natural.

• Meets ASTM standards for composability.

Cutlery

• Earth-friendly non-GMO potato-based cutlery provides the ultimate sustainable alternative to disposable petroleum-based plastic cutlery.

• Can safely be composted, breaking down completely in 3-6 weeks in an ideal composting situation.

Napkins and To-Go Carriers

• Paper cups, carriers and recycled napkins are produced using chlorine-free methods.

• Made with 100% recycled materials including a high amount of post-consumer recycled content.

ENVIRONMENTALLY FRIENDLY CLEANING SUPPLIES

PRG uses Ecolab for all cleaning supplies. Sustainability is inherent in the products and services. From concentrated solid formulations to innovative packaging and dispensing methods, the products are designed to help increase safety, lower the use of water and energy, and reduce the chemicals and waste released to the environment. Strengthened by the expertise of its associates and combined with their dedication to social responsibility, these offerings provide value to our customers and the global economy — and help foster a more sustainable world.

Recycling

PRG will work with our suppliers to ensure all products brought to our client’s facilities will be either compostable or recyclable. In addition, we will work with local chapters of Meals on Wheels to achieve a timely distribution of any leftover food products to locals in need of assistance.

Ware-Washing

In addition to partnering with Ecolab to source environmentally friendly cleaning supplies, PRG exclusively uses Ecolab ware-washing products across our entire portfolio. With the support of our Ecolab representative we will evaluate the ware-washing program currently in use at NEAQ and leverage leading-edge innovation to provide specific solutions for your unique operation.

Sustainability is inherent in the products and services.

FINANCIAL REPORTING & TECHNOLOGY

For organizations that value a long-term partner in hospitality, Patina Restaurant Group brings continuous innovation, unparalleled experience, and a collaborative spirit that make a real difference to our clients’ objectives.

G. FINANCIAL REPORTING & TECHNOLOGY

1. Briefly describe your financial reporting process and control procedures and include sample reports in your Appendix section.

REPORTING AND CONTROLS

Patina Restaurant Group prepares its financial statements in conformity with generally accepted accounting principles. Revenues from operations are recognized when customer sales occur. Catering and special event revenues are recorded when services are rendered. Our systems and internal controls are reviewed annually in conjunction with our annual audit by Ernst & Young.

Point of Sale (POS) and accounting systems are fully integrated (meaning that all sales data entered into the POS terminals will be collected, summarized, and available the following morning). This also facilitates automated verification that all receipts are collected and deposited on a timely basis. We utilize spotters as verification that on-site POS systems are being utilized according to policy and that all sales are being properly reported. We utilize

AVERO daily sales reporting system to drill down into the detail of daily sales activity allowing analysis of menu mix, food and beverage costs, and labor trends.

Avero provides post-event sales and key performance information data that can be analyzed from every angle on varying degrees of detail. Ad hoc and pre-built reports can be pulled to email or PDF or exported into Excel for further scrutiny. Our operators utilize this information to make event-based changes to menu options and labor requirements with easy to find and easy-to-read historical and trend reports.

We look forward to working closely with you to create a wonderful dining experience at the New England Aquarium.

G. FINANCIAL REPORTING & TECHNOLOGY

2. Detail your proposed systems for POS, catering software, F&B cost management and other technology solutions you recommend for this account. Please include the cost of these systems in your capital investment budget as requested in Section I, Financial Proposal. OUR

TECHNOLOGY

POINT OF SALE TECHNOLOGY

PRG will purchase and own all POS technology needed throughout NEAQ. Our POS platform is Micros POS PRG relies on Micros as the most successful, dependable system, which features easy-to-use devices and meets all of the requirements within the hospitality industry.

We will incorporate a Micros Kiosk solution within the Harbor View Café as a way to reduce labor costs, increase revenue, and escalate speed of service. Customer kiosks have become a common component of everyday life. The Micros Kiosk solution provides a simple, easy-to-use, fully integrated customer information and self-ordering device. Running on robust Micros hardware, this scalable kiosk can be mixed and matched with traditional POS terminals and hand-held devices.

PRG will utilize Freedom Pay as our credit card processing technology. This technology ensures guest credit information is protected. Freedom pay is EMV-compliant and fully integrates with the Micros system. Specifically designed for the hospitality and retail industries, MICROS Workstation 5A combines innovative technology and peripheral connectivity with superior usability and modular options for use in a wide range of applications. The MICROS Workstation 5A point of-sale (POS) terminal is dependable, easy to install and use, spill resistant, and operational in a wide range of temperatures, providing customers with a ruggedized and reliable POS hardware solution. The need for dependable, easy-to use devices in

the hospitality and retail marketplaces is obvious. To be successful, POS terminals must meet the requirements: they must be easy to install, reliable, unobtrusive, and adaptable. When repair or service is required, it must be quick and intuitive to keep downtime to an absolute minimum.

Real-time data and connectivity with third-party platforms can drive new revenue sources and deepen customer engagement. Loyalty programs and offers powered through the FreedomPay Commerce PlatformTM can drive incremental business and up-sells and can create a deeper level of customer interaction and customer insight. With real time commerce data APIs, FreedomPay is able to provide SKU-level transaction data that can help organizations deliver the right incentives to customers based on their profile and purchase history.

For organizations catering to international travelers, Dynamic Currency Conversion (DCC) can create significant cost savings for the merchant and the customer by enabling non-U.S. card holders to pay in their native currency. This provides more favorable exchange rates and cost reductions to the merchant.

Fraud protection for credit card transactions based on behavior patterns and spending activity can save merchants from exposure to risk of fraudulent spending on their property. FreedomPay is integrated with platforms that investigate customer purchases in real time to combat the risk of losses due to fraud.

This is an Automatic Tracer. ReServe generates automated daily “to-do” lists and follow-up reminders so you can stay on track and nothing falls through the cracks.

CATERING SOFTWARE

Bonus Points! Customer Confidence

Note when deposit is collected, verify payment amount and record payment method. Appropriate correspondence is generated.

Process Definite

Process Tentative

Book the event, schedule a deposit and select payment arangement. Event date/time is blocked. Confirmation is generated.

Reminds you to verify when the deposit and/or contract is received.

New and enhanced software features include:

Complete an Event Order

PRG utilizes ReServe as our sales-tracking system companywide. We will use ReServe to maintain the calendar, customer database, lost business, and invoicing for catering and facility rentals at NEAQ.

Process, generate and distribute completed event order.

Reminds you to follow up to gather F&B and set-up and service requirements.

• Click-and-drag calendar and event book

• iPad and tablet accessibility

Reminds you to verify receipt of the signed event order and follow-up to get guaranteed attendance.

• E-signature integration

• Online payment processing integration

Reminds you to input actual guest count information and create the event check for the guest.

Guarantee the Event

ReServe is the only catering and event management software program designed around the lifecycle stages of an event from initial guest inquiry to final thank-you note and everything in between. ReServe’s unique, processdriven design, called Event Lifecycle Technology SM, is customizable based on your unique business processes. Engineered to increase your overall productivity, it automatically prompts you to take the right steps and do the right things at the right time, so no details are missed and no mistakes are made.

Guarantee event.

• Custom fields and screen layouts

Bonus Event! Customer Referral

• Fully customizable document templates

• Global search capabilities

• Reduced number of steps to book an event

Generate Event Check

• Greatly enhanced reporting features

Reminds you to send a thank you letter and event evaluation to the guest.

• Customizable Event Lifecycle stages and tasks

Generate event check or invoice.

• Unlimited revenue categories and tax settings

• Separate lead management with online inquiry processing

"Before using ReServe, managing all the details and documentation for an event was a nightmare! Reserve streamlines the entire process of managing an event, so I am confident that no details are being missed, and I have more time to sell and provide service to my guests.”

• Package and à la carte services capabilities

- Beth Brown, Special Events Manager One Market Restaurant

Finish

From complete browser-based access on your tablet, iPad™ or PC, to click and drag multi-view calendar and event book functionality, ReServe Cloud revolutionizes how you manage your hospitality operations. It’s easy to navigate and even easier to use while giving you more control over best practices, users, and your overall business from the top down.

Close Event

• PLUS — the same level of performance and support you’ve come to expect from ReServe Interactive.

Notifies of remaining balance.

Record payment and fill in payment method, if necessary.

Reminds you to follow-up with the guest to secure future business.

Event Lifecycle TechnologySM

Successful Event Management...It's All About the Process.

Generate Thank-You

Generate thank you letter.

Reminds you to verify that the event evaluation form is received.

ReServe is the only Catering & Event Management software program designed around the lifecycle stages of an event from initial guest inquiry to final thank you note and everything in between. Our unique, process-driven design called Event Lifecycle TechnologySM, is customizable based on your unique business processes. Engineered to increase your overall productivity, it automatically prompts you to take the right steps and do the right things at the right time so no details are missed and no mistakes are made.

Start Here

Reminds you to find out if/when the guest is ready to book.

Event Management Off-Premise Catering Table Management Dining Reservations

This is an Automatic Tracer. ReServe generates automated daily “to-do” lists and follow-up reminders so you can stay on track and nothing falls through the cracks.

Definite

F&B COST MANAGEMENT

PRG uses Avero exclusively as our performance-tracking system. Avero is a cloud-based analytics platform that turns mounds of data into clear, simple reports. Avero is designed specifically for the hospitality industry and has an easily accessible mobile application compatible with iOS and Android. Avero gives PRG the ability to analyze sales performance, device, and strategy for menu adjustments and review optimized performance.

Avero can generate a tremendous amount of reports including:

• Sales Summary

• Average Check

• Category & Item Sales

• Sales by Hour

• Payment Types

• Promo & Voids

• Labor Summary

• Labor by Hour

• Payroll

• Overtime

• Full Time Status

• Category Sales

• Item Sales

• Item Sales by Hour

• Service Category

• Tips

• Party Size

• Service Payments

Many of these reports can be filtered by:

• The specific business

• Date — YTD, MTD, FPTD, FQTD, Yesterday, Weeks, Months, FPs, FQs, and a specific date range

• Metrics: Gross Average Check (covers and checks), Net Average Check (covers and checks)

• Revenue centers

• Order type

• Category filter

• Meal period

• Cost metrics

OTHER TECHNOLOGY

Mobile Tablet-Based POS Systems

With the Micros M-Tablet, Suite Servers can take orders and payments directly in suite, speeding up transaction and delivery time.

Customer-Relationship Management Systems

Open Table and other such as Venga will be deployed in the restaurants to provide a place to store and build guest profiles, supporting retention and overall service improvements. Our goal is to know our guests so well that we can anticipate their needs and provide a personalized experience every time they visit.

Digital Menu Boards

Fully customizable menu screens that will drive impulse add-ons and up-sales on the Horizon Level, with the ability to update menus on a moment’s notice.

G. FINANCIAL REPORTING & TECHNOLOGY

3. Please indicate if you are able to use the following NEAQ owned systems:

• POS: NCR Aloha

• Catering: Caterease

• F&B Cost Management: ChefTec

NEAQ OWNED SYSTEMS

POS: NCR Aloha

PRG will purchase new Micros POS systems and will not be utilizing the NRC Aloha POS.

Catering: CaterEase

PRG exclusively uses ReServe at all of our client locations. We will not be utilizing CaterEase.

F&B Cost Management: ChefTec

Avero is our exclusive technology for food & beverage management. We will not be utilizing ChefTec.

G. FINANCIAL REPORTING & TECHNOLOGY

4. In addition to providing the POS system, the successful bidder will be required to provide all desktop computers, mobile devices or other technology to include procurement, deployment, compliance and support. NEAQ has final approval on placement of Operator-owned equipment.

We acknowledge PRG is required to provide computer, mobile devices, and tablets for NEAQ operations and have included these costs in our capital expense allocations.

TRANSITION PLAN

The act of transforming from an existing state to something better takes vision and a commitment to change. Patina Restaurant Group will deliver a successful transformation, along with the passion to make a difference at the New England Aquarium.

H. TRANSITION PLAN

1. Describe how you will manage the transition and list the key members from your local and corporate support team who will be instrumental in this process.

TRANSITION AND IMPLEMENTATION: 90-DAY PLANNING

We believe that introducing our services to a new client is one of our greatest strengths. PRG will establish a transition team for New England Aquarium, above and beyond the local support group and onsite team, to execute our pre-opening and 90-day schedule of key activities plan.

The transition team will be responsible for creating a platform for success. This will enable the onsite team to make a positive first impression and to focus on future growth and continued improvement.

FIRST 30 DAYS

The first phase includes client meeting and project outline. This process includes the completion of our contract and establishment of an opening date. PRG representatives review the objectives of the service with our site client and diagram the service and decor enhancement plans.

30-60 DAYS

This phase will focus on staff placement and our unit acclimatization process. Our onsite managers are introduced to the facilities, and staff positions are recruited and hired. Site-specific training plans are developed and implemented prior to opening day.

The PRG ethos are explained and shared with each of our staff. This element of training improves the employees’ understanding of the culture of PRG and our “Whatever It Takes” approach to serving our clients’ and customers’ needs.

Next comes the completion of facilities-related tasks. Areas of focus include a complete walk-through and evaluation of site foodservice equipment. Any required licenses or permits are finalized at this time as well.

60-90 DAYS

This phase is dedicated to purchasing and the final coordination and production planning. Opening food orders are reviewed and placed with our vendors. Final food production logs are reviewed and dispersed for discussion with our culinary team. Our foodservice director will coordinate with our culinary team on merchandising and our first four weeks of menu plans.

EMPLOYEE HIRING AND APPROVAL PROCESS

This is a critical part of the transition process. It is our practice as an equal opportunity employer to hire the most qualified individuals to work in our client locations.

All employees hired for this project will be carefully interviewed, screened, and specific to your requirements, will be given a background check before assigned to your site. PRG will hire and train the best possible staff for NEAQ.

Training prior to opening day will consist of the following:

• Orientation

• Nutrition & Wellness Training

• The PRG Culture

• Customer Service Program

• Safety and Sanitation

• Conservation Techniques and Sustainability Measures

• Culinary Techniques and Food Program Specifications

PRE-OPENING SUPPORT TEAM

CRITICAL PATH TO SUCCESS

Licensing & Permitting – Accounting

Corporate Support Team

COUNTDOWN

WEEK FOUR

Recruitment & Orientations – Human Resources

Menus Finalized – Culinary Development

IT Site Inspection – Information Technology

Décor, Sign & Merchandising – Art & Style

Sustainability – Purchasing & Culinary

Administrative Organization – Onsite Leadership

Smallwares & Small Equipment – Purchasing

Onsite Transition Team Schedule – Operations

Grand Opening Plans – Marketing & Standards

Staff Training-Local Account – Operations

Matt King, President

Nick Valenti, Chief Executive Officer

Joachim Splichal, Chef-Founder

Eric Kaplan, Executive VP of Operations

Susan Eisma, Director of Human Resources

Eric Galkin, Director of Purchasing

Marc Smith, VP of Information Technology

Tirey Thomas, VP of Sales & Marketing

Lou Piuggi, Sr. VP of Culinary

Regional Support Team

Eric Kaplan, Sr. VP of Operations

Robert Consla, VP Project Development

WEEK THREE

Vendor Supplied Equipment – Purchasing, Operations

Delivery Schedules Confirmed – Onsite Leadership

Menu Planning & Production – Culinary Development

Staff Scheduling – Operations, Onsite Leadership

Anthony Wiginton, Director of Finance

Christine Jones, Risk Management

Eric Galkin, Director of Purchasing

Lauren Feidner, Sr. Art & Style Manager

HACCP, Safety & Sanitation – Culinary Development

POS Installation – Information Technology

IT Infrastructure Completed – Information Technology

WEEK TWO WEEK ONE & PRE-OPENING OPENING WEEK

Equipment Receipt & Installation – Onsite Leadership

Smallwares Receipt/Distribution – Operations

Pricing Confirmation – Client, Operations

Office Areas Set – Operations, IT, Onsite Leadership

Catering-Future Orders – Operations, Onsite Leadership

Food Receipt & Storage – Culinary, Onsite Leadership

Café & Coffee Kiosks Set – Operations, Marketing

Catering-Site Logistics – Operations, Onsite leadership

Café & Catering Website – Information Technology

Onsite Staff Orientation & Training – Human Resources

POS Training – Information Technology, Operations

Catering Admin Training – IT, Onsite Leadership

Equipment Training – Onsite Management

Grand Opening Celebration – All

Week-Long Promotions – Operations, Onsite Leadership

Support Staff Assignments – All

Customer Intercepts – All Performance Evaluation – All

Catering Operations – Operations, Onsite Leadership

Onsite Leadership Team

Food Service Director as General Manager

Executive Chef

Catering Director

Critical Path Onsite Support Team

Eric Kaplan, Executive VP of Operations

Lou Piuggi, Sr. VP Culinary

Susan Eisma, Director of Human Resources

Eric Galkin, Director of Purchasing

Lauren Feidner, Director of Art & Style

Anthony Wiginton, Director of Finance

Marc Smith, VP of Information Technology

Tirey Thomas, VP of Sales & Marketing

Jessica Mulroy, Training Manager

Melissa Termyna, Recruiting Manager

ACTION ITEM

NEW ENGLAND AQUARIUM – VISITOR DINING AND CATERING SERVICES

RESPONSIBLE COUNTDOWN DUE DATE

Confirm onsite presence date NEAQ

1/1/17

Schedule kickoff meeting with client to review 90-day transition plan PRG 1/1/17

Secure the cost center PRG 1/1/17

Setup weekly conference call with client PRG 1/1/17

Site visits - operations and support team departments PRG 1/1/17

Secure liquor license NEAQ 1/11/17

ReServe PRG 1/11/17

Computers/printers PRG 1/11/17

Connectivity PRG 1/11/17

Credit cards PRG 1/11/17

Intranet PRG 1/11/17

POS PRG 1/11/17

Staff time clock PRG 1/11/17

Identify recruitment process and schedule PRG 1/16/17

First 30 Days

Post all open positions PRG 1/16/17

Secure all licenses and permits PRG 1/16/17

Confirm storage for equipment delivered prior to opening NEAQ 1/21/17

Loading dock - confirm hours and procedures NEAQ 1/31/17

Pest control - create protocol NEAQ 1/31/17

Review check-in/out procedures and clearance needed for visitors and suppliers NEAQ 1/31/17

Approve overhead and station signage PRG 1/31/17

Confirm all floor plans FOH and BOH PRG 1/31/17

Confirm hours of operations PRG 1/31/17

Discuss temporary feeding if applicable PRG 1/31/17

Finance meeting to review reporting format PRG 1/31/17

Protocol for trash removal, pest control, recyling and loading dock. PRG 1/31/17

Verify conference dining ordering process - ReServe PRG 1/31/17

Verify DOH certificate requirements for management and supervisors PRG 1/31/17

POS - confirm orders and create install schedule PRG

2/5/17

Determine loading dock, freight & access hours NEAQ 2/15/17

Approve PRG management team PRG 2/15/17

Create master emergency contact list PRG 2/15/17

Determine support staff and schedules PRG 2/15/17

Establish beverage orders PRG 2/15/17

Establish signage program PRG 2/15/17

Gather disposable supply order PRG 2/15/17

Identify and contact beverage vendors PRG 2/15/17

Phone system vendor & install PRG 2/15/17

POS - upload menu PRG 2/15/17

Safe location and purchase PRG 2/15/17

Voicemail setup PRG 2/15/17

Second 30 Days

Office furniture (desk, chairs, filing cabinets, etc.) NEAQ 3/2/17

Approve executive events PRG 3/2/17

Computers/printers - confirm and order PRG 3/2/17

Create digital signage content PRG 3/2/17

Develop and review guest communications programs PRG 3/2/17

Develop conference center marketing plans PRG 3/2/17

Establish training program and schedules PRG 3/2/17

Gather COIs from all vendors PRG 3/2/17

Identify and secure all vendors PRG 3/2/17

Implement and review financial systems and procedures PRG 3/2/17

Intranet PRG 3/2/17

Place all final orders PRG 3/2/17

Repair and maintenance - establish procedures PRG 3/2/17

Schedule employee training PRG 3/2/17

NEW ENGLAND AQUARIUM – VISITOR DINING AND CATERING SERVICES

ACTION ITEM RESPONSIBLE COUNTDOWN DUE DATE

Schedule management training

PRG

Travel: Book out-of-town manager travel and lodging PRG 3/2/17

Second 30 Days 3/2/17

Verify opening date and hours of operations PRG 3/2/17

Approve all job descriptions PRG

3/4/17

Approve menus and pricing PRG 3/4/17

Confirm and place kitchen and catering wares order PRG 3/4/17

Four Weeks Out

Order office and signage supplies PRG 3/4/17

Place order for firstaid kit, resuscitation kit, and tool box PRG 3/4/17

Schedule pre-opening crew to set up back of house PRG 3/4/17

Confirm and place all uniform orders PRG

3/7/17

Cleaning Guidelines NEAQ 3/11/17

Grease procedures NEAQ 3/11/17

Recycling procedures NEAQ 3/11/17

Security - create protocol NEAQ 3/11/17

Three Weeks Out

Transition Operations - create protocol NEAQ 3/11/17

Waste procedures NEAQ 3/11/17

Complete background checks PRG 3/11/17

Develop pre-opening and opening deliverable schedules PRG 3/11/17

Ecolab installation PRG 3/11/17

Setup sanitation inspections PRG 3/11/17

Additional garbage removal NEAQ

3/12/17

Air conditioning NEAQ 3/12/17

Elevators NEAQ 3/12/17

Lighting NEAQ 3/12/17

Refrigeration NEAQ 3/12/17

Security protocols NEAQ 3/12/17

Follow up on equipment back orders PRG 3/12/17

Uniforms - gather FOH and BOH sizes PRG 3/12/17

Create staff IDs NEAQ 3/18/17

All new hire packets need to be completed PRG 3/18/17

Collect all office, kitchen and refrigeration keys PRG 3/18/17

Two Weeks Out

Complete final production sheet PRG 3/18/17

Confirm conference dining orders PRG 3/18/17

Confirm dry-run guests PRG 3/18/17

Confirm dry-run schedule PRG 3/18/17

Equipment demo PRG 3/18/17

Equipment inventory PRG 3/18/17

HACCP is place (binder and logs) PRG 3/18/17

Install time clock PRG 3/18/17

Post employee communication board and legal/safety signage PRG 3/18/17

Review pars PRG 3/18/17

Review payroll paperwork PRG 3/18/17

Review time clock protocol PRG 3/18/17

Develop construction punch list PRG

3/22/17

Final POS programming PRG 3/24/17

Conduct daily morning and afternoon recap meetings PRG 3/25/17

Conduct support staff meeting PRG 3/25/17

Create employee phone directory PRG 3/25/17

Gather training manuals to include all site-specific info PRG 3/25/17

Final Week

Menu tastings with NEAQ staff as dry runs PRG 3/25/17

Postproduction sheets and station diagrams PRG 3/25/17

Training: Menu PRG 3/25/17

Training: POS PRG 3/25/17

Set up POS crash kit PRG 3/27/17

Deep cleaning PRG 3/30/17

H. TRANSITION PLAN

3. Please indicate if you will consider and retain incumbent staff and if so, under what terms. NEAQ is interested in retaining current staff members where applicable.

PRG is amenable to retaining current staff members that are recommended by NEAQ.

FINANCIAL PROPOSAL

For Patina Restaurant Group, success is measured by how well we deliver on the visitor experience while serving our clients’ needs.

WE ACKNOWLEDGE THE PRESENTED ASSUMPTIONS

FINANCIAL PROPOSAL ASSUMPTIONS

a. NEAQ seeks a Profit and Loss relationship with a guaranteed commission payable on gross sales. Commissions may be developed on a sliding scale and/or based on different categories for a contract term of ten (10) years.

b. The successful bidder’s food service agreement must meet the safe harbor requirements of Revenue Procedure 2016-44, and each renewal of this food service agreement must meet the requirements of Revenue Procedure 2016-44.

c. NEAQ requires the successful bidder to become a Corporate Member with a minimum annual donation of $25,000 throughout the contract term. d. Facility rentals will continue to be sold and collected by NEAQ.

e. Catering sales will continue to be sold and collected by NEAQ.

f. NEAQ Internal meetings and events will be charged at a significant discount.

g. All existing food service equipment, smallwares, china, glassware, and silver is owned by NEAQ.

h. All capital investments by the incumbent have been completely amortized.

i. At the end of the contract term of ten (10) years, NEAQ would own all the equipment that was included in the renovations.

j. All payments to operator, including any compensation for actual and direct expenses and administrative overhead, must be reasonable.

k. NEAQ may terminate following the end of year five (5), without cause and without penalty.

l. Operator will not be entitled to and will not take any tax position that is inconsistent with being a service provider to NEAQ.

I. FINANCIAL PROPOSAL

h. Provide your recommendations for NEAQ’s discount programs for members and staff.

50% NEAQ Staff Discounts on food and beverage purchases (not including alcohol) at all outlets with exception of specified items where the discount will be of a lesser percentage, such as the lobster roll.

NEAQ regular members receive 10% discount and gold members receive a 15% discount on food and beverage purchases (not including alcohol) at all outlets. A onetime 20% discount for renewing members will be in place.

I. FINANCIAL PROPOSAL

i. Costs / Expenses: If your response to this RFP and your proposal include any costs or expenses for NEAQ to incur, please detail those here. If none, please state none.

None

I. FINANCIAL PROPOSAL

j. Key Performance Indicators (KPI): Please describe your budget adherence programs and the various KPI’s you plan to monitor and report to NEAQ. Include any risk/reward incentives associated with these metrics. These KPI’s will be incorporated into the successful bidder’s food service agreement.

With the focus of this new agreement being a percentage of sales base rent, PRG and NEAQ are mutually incentivized to increase sales to the maximum potential. We will develop, in collaboration with NEAQ, Key Performance Indicator’s which can include, but not limited to, per cap revenue goals, sanitation scores and customer satisfaction goals.

The KPI’s can be adjusted annually or quarterly, in an effort to shift priorities as they may change throughout the year.

APPENDIX

Patina Restaurant Group was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine.

•

•

MAINTENANCE

EXAMPLE MAINTENANCE AND CLEANING SCHEDULES

ROUTINE CLEANING

WEEKLY DEEP CLEANING

DAILY

• Check light bulbs

• Refrigeration temperature logs review

• Knife log check

WEEKLY

• Hood cleaning check

• Compressor and coil cleaning

• Sink faucets check

• Hot water tank check

• Fryer check

• Cleaning reports review

• Stove/oven functionality

• Pest control practices if needed

MONTHLY

• Condition Assessment walk-thru with

General Manager

• Painting and finishes

• Counters, cabinets and other surfaces

• Floor maintenance

• Doors, windows and glass fixtures

• Grease trap cleaning

• All equipment preventive maintenance

• Belts, seals, etc.

• Vehicle Check

• Airport Maintenance Report

• Fire extinguisher check

QUARTERLY

• Hood cleaning

CONTINUOUSLY

• Wiping tables

• Wiping counters

• Empty trash cans

• Empty recycling bins

DAILY

• Clean table tops and bases

• Clean walls in BOH

• Clean ceiling in BOH

• Clean bakery case inside and out

• Clean all drains (inc. floor)

• Dust/Clean all light fixtures

• Hoods wiped

• Grease traps (in hood) empty

• Sweep and mop floors

• Dust TV’s and cabinets

• Empty trash cans - wipe down exteriors

• All glass cleaned

• Clean behind registers

• Clean soda machines

• Face of oven detailed

• Sneeze guard glass cleaned

• Coffee station cleaned

MONTHLY

• Heating element in hot well de-limed

• Bakery ovens detailed

• Walk-in cooler deck scrubbed

• Walk-in cooler walls

• Walk-in cooler shelves

• Dish machine descaled

• Recycle bins detailed (2x/month)

• Ice machine cleaned/scrubbed (mold)

• Coffee machines cleaned (2x/month)

MONDAY

• Clean outside of ice machine

• Clean table legs, chair frames and legs

• Clean hoods in kitchen

• Clean walk-in cooler, walls, floors,

• Clean walk-in cooler gaskets

• Clean under the cash registers

TUESDAY

• Clean all baseboards in dining and bar

• Clean 3 part sink area (walls, shelves)

• Clean floor sink area

• Clean under shelves in all showcases

• Dust pictures

WEDNESDAY

• Organize shelves under registers

• Clean walk-ins, light lens, racks, shelves

• Clean fridge and freezer doors

• Clean fridge and freezer gaskets

• Sanitize/wipe trash cans BOH and FOH

• Sweep and mop walk-in

THURSDAY

• Clean reach-ins, inside and out

• Clean walls behind reach-ins

• Clean fountain bag in box area

• Clean fountain connections

• Clean and de-lime hot wells

• Dust ceiling vents and surrounding tiles

FRIDAY

• Clean all counter reach-ins and gaskets

• Clean shelves under prep tables,

• Clean prep table legs and drawers

• Empty and clean Grab-n-Go cooler

SATURDAY

• Clean lights in dining room

• Dust pictures

SUNDAY

• Scrub down front exterior

• Clean storage bins, wheels and shelves

• De-lime coffee brewing equipment

• De-lime iced tea brewing equipment

• Clean under steam wells

• Dish machine detailed

THANK YOU!

Thank you for taking the time to review our proposal.

From every level of our organization, we are engaged and excited to help take the New England Aquarium culinary experience to the next level.

Partnership. Innovation. Performance.