Renovations

from New England Aquarium Concessions — Winning Proposal

Patina Restaurant Group

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.

EQUIPMENT LIST

HARBOR VIEW CAFÉ

• 1 each 48” griddle added to grill station

• 1 each Turbo chef fire

REEF RESTAURANT

• 1 each 60” Pantry unit with ingredient rail – self-contained compressor

• 1 each Ice cream freezer with dipper well

• 1 each 36” Refrigerated ice trough with drain & plug

• 2 each 24 x 35” Electric evo grills (Event 35E Cooking Station)

• 2 each Electric convection ovens

• 1 each 4 Bay portable steam table unit

• 1 each Turbo chef fire

• 1 each Electric Slicer

• 1 each Portable bar

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!