The board members.

I think we have Brett online.

Hi Mary.

And we have my apologies for being online.

It's all good.

We like your Hoosier shirt.

Thank you.

Okay, Maimon, we have the minutes within the packet, and then we just would go into the agenda.

Would you like to comment anything without the minutes?

Just documenting the last meeting.

And if there's no comments, we can just move straight into the agenda.

And the first agenda item that we have.

It's the first page or synth right coach.

That those were the items discussed at the last meeting.

Oh look like the same one we're going to discuss today.

Yeah.

Okay.

There's a lot of updates where we were at when we discussed these last time compared to where we are at today.

All right.

All right.

The first item on the agenda for today is the concessions RFB update and recommendations.

So I will take us to the first slide, which actually is a depiction of the four spaces and where they are located that were part of the solicitation that have a recommendation that we will bring forward to you today.

We began this solicitation process.

So just quickly, two of the locations are on Concourse A.

You see in green one in Civic Plaza, which is where Nature's Table is today.

The two on Concourse A were vacant, and then the one location on Concourse B is where Shapiro's operates today.

We're all part of this solicitation.

And so just to look back at the process that we've gone through, which has been a very robust process, started with significant outreach into the community.

We really had a focus on ensuring local brands would be represented and local operators would be represented through this process.

So we had uh an outreach meeting with over uh 120 attendees.

Uh we had an incredible number of 39 concepts that were actually proposed from 21 different companies, and we formed an evaluation team within um staff that was cross-generational, cross-departmental.

So we had a lot of really good input.

Part of this process also included internal and external focus groups, uh, passenger intercept surveys, um, uh a lot, as I mentioned, of outreach.

So we had a lot of input from what our folks looking for uh as we really tried to be thoughtful through this process, and through that, um, we've come the evaluation committee has come to their recommendations, and that comes through you, and then we'll take this to the board.

I would like to recognize that um Jason uh Polter on the team.

If you don't know Jason is our concessions manager, he just did an incredible job leading through this process.

Holly and her team were just incredible supporters and partners in helping through this process again as we were so intentional in reaching out into the community, and it so happened that a local operator, Kim Hendron, and him has operated um not only at the Indy Airport but at local hospitals, uh at Eli Lilly.

Um she had the South Bend Chocolate uh on the circle downtown.

Uh she operates not only in the Indy area but in other areas, and she was founded back in 1992.

She's locally based, and she's built her team.

Um, and the recommendations today, even though multiple, as I said, we had uh 21 different companies that proposed with 39 concepts.

The selection committee uh considered all of the recommended concepts to be um the best for the airport that came under uh Kim and CC Holding proposal.

And so these uh this is her staff that you see pictured on here, and she's also bringing in uh Chef Steve Oakley from Oakley's Distro as a director of culinary that will be guiding the culinary aspects of all of the proposed concepts, and then she's brought in two equity partners that will have 19.5% uh participation with Dave Corbett and Kristen Mays.

And each of the concepts that are being proposed will be license agreements, and each of these hopefully are names that you recognize, especially in the first three.

I'll talk about the last one, um, which is very unique.

So the first two are the vacant spaces on concourse A.

And again, this will be a license agreement with CC Holdings and her partnership team.

Uh Daredevil Brewing Company, uh based out of Speedway, will offer uh crack beer along with a small plates menu.

And as we did the analysis, um, again, all of the serving, all of the analysis was done.

This is sort of in the middle of Concourse A, and there's not a bar location.

You can think about Perry and Izzy's uh has uh alcohol at the beginning of Concourse A and then Tinker Vistro at the end of Concourse A.

So there's a that was a missing component in the offering, and so the Daredevil Brewing uh has come along.

The owners of each of these concepts were part of the interview process, and it was really um good hearing from them how excited they are to see their brands represented here at the airport.

And the second uh recommendation on Concourse A is for the Java House Bistro.

So Java House is based out of Carmel, Indiana, again, another locally uh local concept.

And one of the another one of the things that came out of all the research is we needed more breakfast offerings and another coffee offering for those who fly um concourse A, there's often quite a long line at Starbucks and uh or to have another local offering, and it's a little different from Starbucks.

I'm not a coffee drinker, but those of you who are, this cold brew coffee is really um something that's taken off, and that's that is as would be something different that we would be offering through this concept, as well as a chef curated menu.

So this would be a beef stro, and we'll have robust breakfast and lunch items um and and all day items as well.

The third and those first two concepts on A Concourse is where they would propose they'll start construction this summer, and we would see those offerings open by fall or in the end of this year.

Shapiro's currently it's been in the airport operating under SSP as the operator since the terminal opened, and um Brian Shapiro asked if we could introduce him to other operators that keep them interested in potentially partnering, especially with someone local.