The Greater Orlando Airport Authority has released a Request for Proposals for food and beverage concessions for the South Terminal Complex currently under construction at Orlando International Airport (MCO).
The complex is the airport’s answer to consistent passenger traffic growth in recent years. Documents from the airport show that the rolling 12-month passenger traffic total was 44.3 million passengers at the end of November 2017.
Proposals will be accepted beginning March 5, with a final deadline of 2 p.m. Eastern time on March 7. A mandatory pre-proposal meeting is scheduled for Jan. 10.
The RFP is for a single concessionaire to operate seven concessions totaling more than 12,000 square feet for a term of 10 years. The specific concessions are as follows:
- A coffee/bakery pre-security unit of 680 square feet,
- A gourmet coffee concept in the Palm Court on Level 2 of 1,393 square feet,
- A snack or dessert concept in the Palm Court on Level 2 of 947 square feet,
- A quick-service burger concept in the Palm Court on Level 2 of 3,273 square feet,
- A bar with food in the Palm Court on Level 3 of 3,528 square feet,
- A bar with food in the West of 1,100 square feet and
- A market with coffee in the RAC of 1,300 square feet.
The RFP states that the concept types listed above are recommended but not mandatory, with the exception of the burger concept, which is required to be a national or regional burger brand.
The GOAA has an Airport Concessions Disadvantaged Business Enterprises participation goal of 30 percent of the total anticipated concessions revenues earned. Proposers are required to either meet the ACDBE participation goal or demonstrate good faith efforts to meet the goal.
The South Terminal Complex is expected to house a mix of domestic and international airlines and passengers. The building is being built to accommodate 16-21 airlines gates. GOAA projects that the complex could experience 8-10 million passengers in the first year of opening.
More information on the RFP can be found on MCO’s website.
