Agenda 10/22/2024 Item #16F 7 (Approve the transition from a 2COP license to a 4COP license for the Paradise Coast Sports Complex)10/22/2024
Item # 16.F.7
ID# 2024-1237
Executive Summary
Recommendation to approve the transition from a 2COP (beer and wine) license to a 4COP (beer, wine, and liquor)
license for the Paradise Coast Sports Complex (“Sports Complex”) to allow for the sale of liquor in addition to beer and
wine consistent with operating plans for the Sports Complex and FC Naples, and authorize the County Manager or
designee to sign the Florida Department of Business and Professional Regulation application for the license transition.
OBJECTIVE: To obtain approval to transition from a 2COP (beer and wine) license to a 4COP (beer, wine, and spirits)
license to align food and beverage licensing with operating plans for Paradise Coast Sports Complex and FC Naples,
and authorize the County Manager or designee to sign the application for the transition.
CONSIDERATIONS: On November 12, 2021, the County and Sports Facilities Management LLC (“SFM”) entered
into an Agreement for the management of the Paradise Coast Sports Complex. As the Sports Complex continues to
attract a growing number of events, including FC Naples professional soccer, it is essential that the venue is equipped to
meet guest expectations by offering a comprehensive beverage menu, including beer, wine, and spirits.
In addition to the proposed transition from a 2COP to a 4COP license, administrative updates to the authorized agents on
the account are necessary to reconcile and update the existing license.
This request is in line with the Sports Complex and FC Naples operating plan and service levels planned for the facility.
While the license upgrade may incur some associated costs, these are anticipated to be minimal and are expected to be
offset by increased revenue from the expanded beverage options. The ability to offer a wider selection of beverages
during events should contribute positively to the Sports Complex’s overall financial performance.
No significant liability concerns have been identified regarding the transition to a 4COP license following a review by
Risk Management and the County Attorney’s Office. Risk Management has recommended that the Collier County
Board of County Commissioners (Board) be listed as an additional insured under the vendor’s Liquor Liability policy.
The County Attorney’s Office has noted that all applicable local and state license or permit conditions, as well as park
regulations, must be adhered to by the operator.
The expansion of beverage service, including the management of permits and licenses, has always been contemplated
within the scope of services outlined in the original contract with Sports Facilities Management (SFM). Under the
contract’s Professional Liability section, SFM is required to carry liquor liability insurance, with Collier County listed as
both a certificate holder and additional insured. Additionally, the Sports Complex operations manual provides that it is
SFM’s responsibility to ensure that the licensed premises are always in complete compliance with all regulations.
FISCAL IMPACT: The transition to a 4COP license is projected to increase revenue for both. Currently, the Sports
Complex generates approximately $328,000 annually from alcohol sales. With the expanded service offerings under the
4COP license, this revenue is expected to rise to $600,000 annually. The cost to transition the license from a 2COP to a
4COP is expected to be under $2,000.
GROWTH MANAGEMENT IMPACT: There is no Growth Management impact associated with this Executive
Summary.
LEGAL CONSIDERATIONS: This item is approved as to form and legality and requires a majority vote for approval.
-SAA
RECOMMENDATIONS: To approve the transition from a 2COP to a 4COP license for the Paradise Coast Sports
Complex, update the authorized agents on the license, and authorize the County Manager or designee to sign the
required application documents.
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10/22/2024
Item # 16.F.7
ID# 2024-1237
PREPARED BY: Marissa Baker
ATTACHMENTS:
1. License Application Final
2. Risk Management Memo - License Transition
3. PARA SFM Qual Letter
4. FC Naples - Letter
5. Service Standards
Risk Management Memo - License Transition; PARA SFM Qualifying Letter; FC Naples Letter; Service Standards
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Risk Management
Risk Management Division 3311 Tamiami Trail East, Building D, Naples, FL 34112 239-252-8461
Memo
To: Edward Finn, Deputy County Manager
From: Michael K. Quigley, Division Director – Risk Management
cc: Ken Kovensky, Executive Director - Corp Business Ops
Date: 10/14/2024
Re: Alcohol License Transition - Paradise Coast Sports Complex
After a review of the contract, Certificate of Insurance (COI) and current Beer and Wine License, Risk
Management agrees that Collier County has taken every step possible to review, transfer the Risk and
accept the appropriate Risk relative to the Alcohol License Transition at the Paradise Coast Sports
Complex.
The Sports Facilities Management, LLC, under contract to the Board of County Commissioners for Collier
County, it is specifically stated that the requirement of a current Certificate of Insurance and naming the
Board of County Commissioners for Collier County as an additional Insured is required.
Once the Liquor license is obtained, there will be follow up by Risk Management to ensure all required
training, certifications and Certificates of Insurance and dissemination of alcohol is complied with.
The attachments for your review is the current Contract between The Sports Facilities Management,
LLC, and the Board of County Commissioners for Collier County, Florida, the most updated COI and the
current Beer and Wine License. We are awaiting the updated COI and Liquor License.
21-7898 SFM Contract.pdf
3-2024 Beer and Wine License.pdf Collier County COI[1].pdf
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October 7th 2024
FAO: Ed Finn, Deputy County Manager; Collier County
Re: Increase of Alcohol Sales License at Paradise Coast Sports Complex, Naples, FL
Dear Ed,
Sports Facilities Companies is sending this letter in support of our qualifications to operate venues
with full liquor licenses.
Other venues that Sports Facilities Companies manages that have full liquor licenses include:
Iron Peak Sports & Events Center – Hillsborough, NJ
Bluhawk Sports Complex – Overland Park, KS
Rocky Mount Event Center – Rocky Mount, NC
Hoover Metropolitan Complex – Hoover, AL
Publix Sports Park – Panama City Beach, FL
Legends Events Center – Bryan, TX
The Epicenter – Sugarland, TX
Sand Mountain Park – Albertville, AL
Wintrust Central Station – Bedford Park, IL
Cedar Point Indoor Sports Center – Sandusky, OH
Holland Civic Center – Holland, MI
Game On Sports & Events Center – Fitchburg, MA
All of which you can learn more about at sportsfacilities.com or thesfnetwork.com
SFC employs multiple experts in support of our venue operations with career-long experience in
alcoholic beverage sales including Hotels, Major League Stadiums, Concert Arenas, and more. We
have structured training and procedures, and a track record of almost two decades of successful
operations in that area.
All of our venues do not have a full alcoholic beverage license, appropriately, at the discretion of
each individual venue owner / SFC client, and following SFC’s recommendations. In the case of
Paradise Coast, a full license has always been our plan, give n the plan for a resident professional
sports team at the stadium.
Thank you,
Jack Adams
SENIOR VICE PRESIDENT – SPORTS & ENTERTAINMENT VENUES
THE SPORTS FACILITIES COMPANIES
MANAGEMENT | DEVELOPMENT | ADVISORY
17755 US Highway 19 N., Suite 300, Clearwater, FL 33764
Cell: 407.947.2396
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Dear County Manager’s Office,
We appreciate the opportunity to explain the importance of a full liquor license for FC Naples'
operations at Paradise Coast Sports Complex. This license is a crucial component for FC Naples’
operations and financial sustainability, for several reasons outlined below:
1. Alignment with Business Plan Projections
From the initial discussions between PCSC, county officials, and FC Naples, it was
understood that a full liquor license would be part of the operational strategy. The business
plan that PCSC presented to the county commissioners included revenue projections
based on the assumption of alcohol sales, including liquor. The absence of a full liquor
license would significantly reduce these projected revenues, which would affect the
financial model of both PCSC and FC Naples.
2. Sponsorship and Revenue Opportunities
A full liquor license is critical in securing liquor-related sponsorships, which provide
essential funding for our team’s operations. These partnerships are standard across
professional sports franchises, and they offer significant financial support to offset the
costs of running the team. Without the ability to sell liquor, we lose not only the direct
revenue from sales but also the opportunity to attract sponsors who view these sales as
part of a broader marketing strategy.
3. Fan Experience and Industry Standards
Professional sports stadiums across the country routinely secure full liquor licenses as
they are an integral part of enhancing the fan experience, particularly for premium seating
and suite areas. Fans in these sections expect access to a variety of drink options,
including premium liquors, which are considered standard in similar venues nationwide.
Limiting the range of alcoholic beverages available could impact our ability to attract high-
end ticket sales and retain premium sponsors.
In conclusion, a full liquor license is essential to align with the financial projections presented to
the county, open up key sponsorship revenue streams, and meet industry standards that enhance
both the fan experience and the overall success of the team. We kindly ask for your consideration
and approval of this request.
Thank you for allowing us the opportunity to explain the significance of this matter.
Best regards,
Roberto Moreno
CEO FC Naples
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3940 City Gate Blvd. N
Naples, Fla., 34117
PlayParadiseCoast.com
Alcohol Management SOP’s
1. When will we serve/offer alcohol?
a. Currently, Paradise Coast Sports Complex offers alcohol sales anywhere on
property through a 2COP license. This allows us to sell, beer, wine and alcoholic
malt beverages for Consumption on Premises.
b. The requested change is for a 4COP license, allowing the Complex to sell all types
of alcoholic beverages including distilled liquor.
2. Service Guidelines
a. The Cove bar will open and close specifically to the times defined in our operating
manual.
b. Each specific event will have specific serving start/end guidelines, defined by use
license agreements.
c. Alcohol sales will not be activated for some events, defined by use license
agreements, for example, school sanctioned events.
d. No tailgating for events is not permitted. Consuming alcohol not purchased on site
anywhere on Complex property is not permitted.
3. Certification
a. All bartenders to complete a recognized Alcohol service certification
b. ServSafe Advanced Alcohol Certificate
c. Team Members to be certified
i. Adrian Moses, General Manager
ii. Michael Lieberman, Assistant General Manager
iii. Robert Callahan, Food and Beverage Director
iv. Jason Baumgardner, Tournaments and Events Director
v. Mackenzie White, Food + Beverage Manager
4. Liquor Storage
a. Lockable storage cages in the storage room in The Cove with duty manager access
only. Bar tenders will not have access. Maximum par of 12 bottles each stored in
this area.
b. All five certified Team Members listed to have access to the bulk storage area,
designated as the stadium ‘vault’ room. No other Team Members will have access.
c. Both storage areas are rooms with County camera access.
5. Inventory Management
a. We will maintain an accurate inventory of all alcoholic beverages stored at the
Complex. Attached, approved SFC forms will be used to track inventory.
b. The inventory count will be executed on a weekly basis and will be available for our
client.
6. Purchasing SOP
a. The Food and Beverage Director will manage and execute all alcohol purchases,
with the approval of either the General Manager or Assistant General Manager. It
will be a 2-tier approval process for all alcohol purchases (liquor/wine/beer).
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3940 City Gate Blvd. N
Naples, Fla., 34117
PlayParadiseCoast.com
b. If the Food and Beverage Director is on PTO or unavailable, Food and Beverage
Manager will be the replacement Team Member who executes all purchases (if
needed).
c. Paradise Coast Sports Complex will strive to establish relationships with vendors
that result in maximizing value.
7. Pricing
a. Prices will be established by Paradise Coast Sports Complex with appropriate
margins in place relative to local/regional market factors & industry parameters.
b. Pricing could vary depending on the nature and projected attendance of the event.
8. Cash Handling SOP
a. Each portable bar will be staffed with 1-2 bar tenders depending on the projected
number of attendees.
b. Cash drawers will be loaded before each shift. We will accept cash and credit card
at each portable bar we have available.
c. When change or a cash drop is needed, the location/event Shift Lead will execute
that with ASAP Security as their direct escort.
d. Same SOP will be in place at last call when the bar station(s) close.
9. Bar Tenders
a. All Bar Tenders will be hired by Paradise Coast Sports Complex, at the direction of
Food and Beverage Director.
b. Along with approved alcohol service certification, internal training will be mandatory
for all bar tenders.
c. We will require any additional state/national certifications if desired/mandated by
our client and/or SFC.
10. Serving Guidelines
a) All customers who appear to be under the age of 40 will be challenged to provide a
valid, original identification to prove age.
b) Service of alcoholic drinks 2 per person per transaction
c) Cap limiter pour spouts to eliminate over serving
d) Consumption will be monitored as per training guidelines with service curtailed on
customer behavior.
11. Drink Menus
a) Menus will incorporate mixed drink cocktails served with no more than 2 measures
of alcohol in one serving
b) Cap limiter pour spouts will be incorporated to ensure portion size conformity
c) “Shooters” or “Shots” will not be offered or served
d) Batched or frozen cocktails will be prepared to specific recipe formats for taste and
strength conformity
Attachments:
1. Alcohol product audit cost control checklist
2. Alcohol product receiving procedures
3. Bar Manager checklist
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BB – 2. 13 Alcohol Product Audit Cost Control Checklist[9].docx
Beverage Basics
February 2021 Alcohol Product Audit Cost Control Checklist[9].docx 1
ALCOHOL PRODUCT AUDIT COST CONTROL CHECKLIST
DAY DATE
YES NO
1. Alcohol Storage Room orderly, all items labeled, pars set and posted
3. Inventory inputted by F&B Manager and QC’d by GM/DEE
4. All purchases are immediately recorded by F&B Receiving after each order
5. Weekly pre-cost completed by Bar Manager; all transfers accounted for (band, etc.)
6. F&B Receiving verifies all invoices match Purchase Orders; quantities & product
7. GM/DEE randomly audits Receiving process
8. All recipes in current format in all bars; garnish guides posted
9. Appropriate pars set and posted for all areas of all bars
10. All bars are brought to par nightly; bottle to bottle method employed, labels defaced
12. All breakage entered into the F&B Waste & Spill report daily
13. All comps and spills rung into the POS system daily
14. Pour tests completed all shifts and tested weekly by managers; nobody works until passing
15. Correct POS ringing procedures followed; proper keys or categories inputted
17. Bars spot checked for counting practices; toothpicks, coins, rubber bands, paper clips, etc.
18. Liquor storage, walk-in cooler and all other applicable storage areas to be locked when not
in use
19. No alcoholic beverages left out at night; locked in bars or separate cages
20. 100 % Key integrity. No manager is to ever give away keys
21. Mid-shift bar audits conducted randomly and frequently by managers and finance
22. Periodic camera surveillance used during peak periods
24. Void/No Sale/Comp report reviewed daily by GM/F&B Mgr/Accounting daily
25. Strict adherence to Company Policy as to over/short enforcement and discipline
26. Shopper Reports reviewed and action taken for identified over-pouring or theft
27. Inspections to focus on pour tests, pars, security and requisition process
28. Home Office to review Balance Sheet inventory levels and monthly alcohol product costs
29. Free product entered into Inventory correctly
Notes/Comments
Manager’s Signature: Date:
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SOP: BB – 2. 14 Alcohol Prodcut Receiving Procedures BEVERAGE BASICS
10/2/2024 Alcohol Product Receiving Procedures.docx Page 1 of 4
Policy: Alcohol Receiving Process
It is the policy of SFM to:
¨ Ensure full and proper control of alcohol products during the receiving process
¨ Outline all required paper work and approvals associated with alcohol product receiving
¨ Aid in controlling Alcohol Product Cost
Benefit:
¨ To ensure that the quantity of alcohol products on/hand closely matches the quantity needed for the
forecasted/anticipated volume of business.
¨ To ensure that preparedness is always maintained and timed to provide our guests with the highest quality alcoholic
beverage products.
¨ To outline the minimum requirements for administration and management of all alcohol product pars and control
tools.
Minimum Standards: Accountability
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SOP: BB – 2. 14 Alcohol Product Receiving Procedures BEVERAGE BASICS
February 2021 Alcohol Product Receiving Procedures.docx Page 2 of 4
Procedures:
RECEIVING METHODS
a) Alcohol products will be received by only approved, trained Team Members. These
Team Members are to be designated by the Food and Beverage Manager and will
include the Assistant Food & Beverage Manager and trained/certified Shift Leads.
b) The ordering/receiving process will ensure that the ordering responsibility is separated
from the receiving responsibility. These duties are to be assigned to two different Team
Members.
c) The designated alcohol product receiver is to be present from the time the product is
unloaded until all items are secured and properly stored.
d) The alcohol product receiver will check items for correct quantity, brand and size by
verifying against the order form.
e) Product that is incorrect or broken is to be returned for credit immediately. If the delivery
person cannot issue a credit memo, he or she will sign our copy of the invoice indicating
damage, shortages, etc. The sales person or Customer Service is to then be contacted
for immediate issuance of a credit memo.
f) Alcohol products are to be properly stored immediately after receipt. The following
general procedures are used in the proper storage of beverage product:
i) Liquor/Spirits: Liquor/spirits is to be removed from cases and stored upright on
shelving inside the storage area. Bottles and brands are to be arranged in the same
order as the Perpetual Beverage Inventory to facilitate inventory control, issuance
and ordering. Exceptions to this procedure would be liquor/spirits purchased in large
quantities for use in a liquor dispensing system or in groups/events. Bulk product
may be stored in cases off of the floor until issued.
ii) Wine: Wines are stored on shelves on their side to keep corks moist. Where
practical, white and sparkling wines are to be stored under refrigeration. Wines are
stored by bin number to facilitate inventory control, issuance and ordering.
Exceptions to this procedure are wines purchased in bulk for use in the wine
dispensing system and in banquets. Bulk product may be stored in cases off of the
floor until issued.
iii) Beer: Beer is to be stored under refrigeration and on approved dunnage racks.
Bottled beer is arranged by brand in the same order as the perpetual beverage
inventory to facilitate inventory control, issuance and ordering.
g) Order Pick-Up: In some states, alcoholic beverages must be picked up at a distributor or
“State Store” by a Team Member. This Team Member must be trained/certified, and
authorized by the Food & Beverage Manager. All other product receiving procedures are
to be followed when picking up orders, providing they allow full compliance with all state
and local regulations.
h) Order Delivery by Third Party: In some cases where customer pick-up of alcoholic
beverages is required, third party delivery services can be contracted for pick-up and
delivery. It is essential that any service used be licensed and bonded, and photocopies
of same are retained on file. Applicable Product Receiving Procedures are to be
followed when using a delivery service.
i) The Food and Beverage Manager, Director of Entertainment & Events, and General
Manager will observe and thoroughly audit the Alcohol Receiving Procedures at least
once per quarter.
¨ Food and
Beverage
Manager
¨ Assistant Food
& Beverage
Manager
¨ Finance
Manager
¨ Director of
Entertainment
& Events
¨ Trained/certifie
d F&B Shift
Leads
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SOP: BB – 2. 14 Alcohol Product Receiving Procedures BEVERAGE BASICS
February 2021 Alcohol Product Receiving Procedures.docx Page 3 of 4
RECORDING RECEIPT OF BEVERAGES
a) All shipments must be thoroughly verified against invoices and the order form, ensuring
quantity ordered is quantity received and that the charges are correct.
b) After verification, the invoice must be signed by the authorized Alcohol Product Receiver.
c) At the conclusion of each business day, all invoices are recorded and logged on the
Alcohol Product Receiving Report.
1. All invoices are then immediately forwarded to Finance for processing.
AUTHORIZATION FOR PAYMENT OF INVOICES
a) All Alcohol Product invoices must be approved and signed by the Food & Beverage
Manager and Assistant Food & Beverage Manager. This is to ensure awareness of
pricing, consumption patterns, buying patterns, and any discrepancies.
b) The signature of the Food & Beverage Manager is a mandatory requirement to authorize
payment of Alcohol Product invoices.
• Manager Job Descriptions
• Training Schedule Checklist
• Cash Management
• Purchasing and Inventory Control
• Employee Scheduling
• Sanitation and Safety Compliance
• Opening, Closing and Shift Change
• Food and Labor Cost Control
• Restaurant Marketing
• Employee Selection and Hiring
• Managing Employees
Leadership Skills
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Summer 2021 Bar Manager Checklist 1
Bartender Manager Checklist Event Date: _____________ Check the Box when Complete
MON TUE WED THU FRI SAT SUN
Establish bar locations, bar quantities and bar numbers
Establish the par alcohol inventory per bar
Receive and allocate ample bar inventory for this event
Assign bartenders to bar numbers
POS station and bar setup quality control check for each bar by
10:00am the day prior to the event
Detailed review of Run-of-Show: doors, opening act, main act,
estimated finish time
Establish bar closing time based on the Run-of-Show estimated
finish time (30min. prior to finish)
Assign Runners specific bar numbers, and establish/review radio
communication between Bar Manager, Runners and Bartenders
Bartender Huddle at shift report time (3 hours before doors)
Execute inventory, keys, and toolbox sign-out process for each
bartender
Properly manage the cash counting and cash-in process for all bars
QC check all bartender Opening Checklists
Ensure Shirt Security reports & is positioned 30min. prior to doors
opening
All bars are Guest-Ready 30min. prior to doors opening
Sign-out all restocking needs to each bar via the Runner
Monitor bartender drink service execution, cash drop/change
execution and quality of customer service
Coordinate bar closing cadence
Execute the cash-out and bar closing processes for each bar; and
ensure all cash is properly escorted by Shirt Security and/or PD
Execute inventory storage process for all bars
QC check all bartender Closing Checklists
Execute the tip allocation process, and distribute total tip amount
evenly amongst all bartenders
Ensure all bartenders have signed-out their keys, radio and toolbox.
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