(1) Vendor needs to provide restaurant, event space concept design and implementation advisory services. • Develop the overall restaurant and event space concept, including positioning, service style, target markets, pricing strategy, and relationship. • Design the guest and event experience, including restaurant service flow, event lifecycle (inquiry through post event) and use of shared spaces. • Develop the brand identity (name, values, tone, visual direction) in partnership with College Executive, and sample applications. • Align concept decisions with regional food, wine and tourism narratives. • Design end–to–end operating models for restaurant service, event operations, and catering. • Design purchasing and inventory management systems, including vendor categories, par levels, ordering cycles, and receiving processes. • Define workflows for shared spaces and resources between restaurant, event operations and academic programs. • Develop staffing models, role definitions and scheduling assumptions. • Select software such as Point of Sale, purchasing, etc required for smooth operations. • Design food and beverage programs suitable for restaurant, events, and instructional use. • Design seasonal menus, catering/event menus, and beverage programs. (2) All the questions must be submitted no later than February 24, 2026.