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Home My WebLink About1988 09-06 EDAP Regular Session EDA AGENDA CITY OF BROOKLYN CENTER SEPTEMBER 6, 1988 1. Call to Order 2. Roll Call 4. Resolutions: a. Accepting and Approving a Contract with Robert Rippe & Associates, Inc. 5. Adjournment CITY OF BROOKLYN CENTER Council Meeting Date 9 -6 -8e Agenda Item Number — REQUEST FOR COUNCIL CONSIDERATION ITEM DESCRIPTION: RESOLUTION ACCEPTING AND APPROVING A CONTRACT WITH ROBERT RIPPE & ASSOCIATES, INC. DEPT. AP AL: '� A Coordinator Sig ure title MANAGER'S REVIEW /RECOMMENDATION: No comments to supplement this report Comments below /attached SUMMARY EXPLANATION: (supplemental sheets attached yes • The attached contract is for kitchen design work on the Earle Brown Farm. As you will note, Robert Rippe & Associates, Inc. have been authorized to do the Phase I work. Completion of Phase I was necessary to complete the programming (design) of the Farm and complete the initial cost estimates. At this point in time, we need to complete the design work for the three (3) kitchen facilities on the site. Robert Rippe will also complete the bid documents as they relate to the kitchen facility. As you will recall, there are only two (2) such firms in the metro area not associated with a kitchen equipment company. Robert Rippe & Associates, Inc. is the consultant used primarily by the firm we are currently negotiating a lease for the banquet facilities. recommend the execution of this contract. I will also be available Monday evening to respond to any questions. r 0, Member introduced the following resolution and moved its adoption: EDA RESOLUTION NO. RESOLUTION ACCEPTING AND APPROVING A CONTRACT WITH ROBERT RIPPE & ASSOCIATES. INC WHEREAS, the Economic Development Authority (EDA) in and for the City of Brooklyn Center is committed to the restoration of the Earle Brown Farm; and WHEREAS, kitchen design and layouts are an essential part of the programmed uses of the Farm; and WHEREAS, the EDA has considered proposals from food service consultants for design development, and the proposal of Robert Rippe & Associates, Inc. in the amount of $19,600 is best suited to the needs of the Economic Development Authority. NOW, THEREFORE, BE IT RESOLVED by the Economic Development Authority in and for the City of Brooklyn Center that the Executive Director be authorized to execute an agreement for these services. Date President The motion for the adoption of the foregoing resolution was duly seconded by member , and upon vote being taken thereon, the following voted in favor thereof: and the following voted against the same: whereupon said resolution was declared duly passed and adopted. ROBERT R IPPE & ASSOCIATES INC. F O O D S E R V I C E C O N S U L T A N T S PROPOSAL for FOODSERVICE FACILITIES DESIGN EARLE BROWN FARM Brooklyn Center, MN February 29, 1988 SCOPE of WORK This work includes foodservice facilities design for the phases of: Feasibility /Schematic Design, Design Development, Contract Documents and Review and Observation of the equipment contractor's work. The foodservice facilities include: 1. A catering /banquet kitchen designed to serve the Earle Brown Farm facilities and off - premise catering; 2. A 100 -seat, limited menu breakfast and lunch restaurant; 3. A 12 -room bed and breakfast kitchen. DESCRIPTION of WORK Phase I - Feasibility and Schematic Design 1. Design Criteria - establish design criteria, design program and service systems in cooperation with the Owner's designated representatives; assist Architect and Owner's representatives with finalizing space amount, configuration and traffic patterns; document the design criteria and planned method of operation. 2. Equipment List - develop a preliminary equipment list for the foodservice equipment and provide preliminary information on mechanical and electrical load requirements. 10249 Yellow Circle Drive, Suite 200, Minneapolis, Minnesota 55343 (612) 935 -2334 3. Schematic Design - based on the approved design program and Is on available building space as designated by the Architect and Owner's Representatives, develop schematic plans for the foodservice facilities; review with Owner's representatives and revise as required until acceptable. 4. Budget - estimate at present value the Group I and Group II foodservice equipment cost for equipment delivered, assembled and set in place ready for final connection to building services by others. Phase II - Design Development Work in this phase includes the following: 1. Prepare 1/4" scale design development drawings from the approved schematic plan indicating the location, quantity, size and type of foodservice equipment; 2. Prepare a foodservice equipment brochure booklet showing accessories and utility requirements; 3. Submit plans to appropriate regulatory agencies for review and comment; 4. Prepare mechanical and electrical drawings for the engineers indicating the point of connection on the foodservice equipment for all plumbing, electrical and ventilating requirements; 5. Revise the equipment cost estimate. Phase III - Contract Documents Work in this section will result in a complete set of foodservice equipment drawings and specifications coordinated with the Architect and engineers. 1. Finalize 1/4" scale plan drawing and equipment schedule; 2. Prepare foodservice equipment elevation drawings; 3. Prepare supplemental drawings detailing the method of construction for fabricated equipment; 4. Advise the Architect and engineers as to areas requiring special ventilation, acoustics, lighting and construction materials for walls and doors and special conditions for floor and wall construction where required. -2- ROBERT RIPPE & ASSOCIATES, INC., Foodservice Consultants, Minneapolis, Minnesota 5. Provide information on prevailing state and local codes applicable to the foodservice areas as they affect equipment design and installation; 6. Provide written specifications to include Bid Proposal Forms, Supplemental General Conditions and detailed Equipment Item Specifications; 7. Review the architectural, mechanical and electrical drawings to help insure proper coordination with the foodservice equipment; 8. Provide final budget cost estimate revisions. Phase IV - Review and Observation This section involves review of the foodservice equipment contractor's required submittals and observation of the contractor's work to insure compliance with the Contract Documents. 1. Provide document clarification and /or addenda to the bid package if required; 2. Advise on evaluation of bids, negotiation of contracts and selection of a foodservice equipment contractor; 3. Review and approve the foodservice equipment contractor's submittals as required by the Contract Documents including: - fabricated equipment shop drawings - dimensioned floor plan, special conditions plan and rough -in and sleeve plan - brochures of manufactured equipment - equipment maintenance manuals and list of service agencies 4. Prepare change orders as necessary for the foodservice equipment; coordinate work with Architect and engineers; 5. Complete a field observation of the equipment and installation for compliance with the Contract Documents and submit a written report indicating acceptance of each item or required corrective action. FEE PROPOSAL Our fee for the work outlined in this Proposal is scheduled below. Reimbursement for out -of- pocket expenses is in addition to the fee. Because of the nature of this project and the potential for studying -3- ROBERT RIPPE & ASSOCIATES, INC., Foodservice Consultants, Minneapolis, Minnesota 0 design and capital cost alternatives, we prefer to work on an hourly basis with an estimated fee. The time has been prorated between Group I (fixed) and Group II (major moveable) equipment for Phases II, III and IV. The estimated fee and number of meetings for each phase are as follows: Mtgs. Fee Phase I - Feasibility /Schem. Design 3 3,100 Gr. I Gr. II Phase II - Design Development 4 5,600 T 1,800 Phase III - Contract Documents 3 $ 4,300 $ 2,100 Phase IV - Review & Observation 3 $ 1,800 $ 900 Totals 13 $14,800 4,800 Basis for the Fee The above fee is based on an estimate of time required to complete the work at the following hourly rates: Robert Rippe $80 /hr. Vice Pres., Design /Engineering $70 /hr. Sr. Proj. Mgr. /Operations Consultant $60 /hr. Project Manager /Operations Consultant $50 /hr. Senior Draftsperson $38 /hr. Drafting $28 /hr. Secretarial $25 /hr. Our fee and estimated time is also based on the - following conditions: 1. The Consultant is provided with accurate, dimensioned drawings of the foodservice spaces; 2. Work through Contract Documents is completed before August 1, 1988; 3. Equipment for all areas will be bid in not more than one bid package; 4. The foodservice equipment for which this Consultant is responsible, will be purchased from a single foodservice equipment contractor; the construction supervision will be done by an experienced general contractor or construction manager. 5. Equipment shop drawings and submittals will require review and correction not more than two times; -4- ROBERT RIPPE & ASSOCIATES, INC., Foodservice Consultants, Minneapolis, Minnesota 6. The Group I (fixed) and Group II (major movable) equipment value, including Owner furnished and future equipment, does not exceed $250,000. Changes in the Work The Consultant will make reasonable and minor changes to the work during the course of the project. Changes resulting from a significant alteration in scope, space configuration, budget or direction of the project after a major portion of the work is completed, are causes for a fee adjustment. Any change in fee will be billed at the stated hourly rates until the revision is completed. Reimbursable Expenses The Consultant will be reimbursed for direct expenses incurred while working on this project. The primary expenses are listed below; however, other miscellaneous expenses may be included. Travel - The Consultant will be reimbursed for direct expenses for travel at 22.5 cents per mile, parking and related expenses. Mailing and delivery - The Consultant will be reimbursed at direct cost for mailing and delivery except for normal correspondence. Reproduction - The Consultant will be reimbursed at direct cost for reproduction of equipment brochure booklets, specifications and drawing prints except for internal office use. Telephone - The Consultant will be reimbursed for long distance calls directly connected with this work. Work Not Included This Proposal does not include architectural, mechanical, electrical, plumbing, interior design or Group III equipment (pans, utensils, tableware, etc.) work other than to coordinate the foodservice equipment layout with these disciplines. It also does not include field measuring existing wall conditions or field surveying existing used equipment. Method of Compensation The Consultant will submit monthly billings for work performed and expenses. Payment is due within 60 days from date invoiced. Payments not made for more than 60 days from due date will be assessed a 1% per month carrying charge. -5- ROBERT RIPPE & ASSOCIATES, INC., Foodservice Consultants, Minneapolis, Minnesota Owner's Obligation The Owner will furnish to the Consultant dimensioned plan drawings for the building spaces available for foodservice functions including all obstructions such as piping, conduit, or exhaust ductwork that cannot be moved. The Consultant will also be provided with sufficient sheets of the Architect's title block paper for the foodservice Contract Documents, if required. If the terms and conditions of the Proposal are acceptable, please sign one copy and return to this office. Respectfully submi d, r Signed: Robert D. Rippe, Pre d t Date: Signed: .---- Typed Name: Title: ✓ Date: 7 P.O. Number: RDR:ca -6- ROBERT RIPPE & ASSOCIATES I N C.. Foodservice Consultants, Minneapolis, Minnesota