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ORANGE COUNTY <br />BOARD OF COMMISSIONERS <br />ACTION AGENDA ITEM ABSTRACT <br />Meeting Date: October 20, 2009 <br />Action Agenda <br />Item No. ~ -- ~ <br />SUBJECT: Contract Award for Architectural Services, Piedmont Food and Agricultural <br />Processing Center <br />DEPARTMENT: Asset Management & PUBLIC HEARING: (Y/N) No <br />Purchasing Services <br />ATTACHMENT(S): <br />Professional Services Contract <br />INFORMATION CONTACT: <br />Pam Jones, 919-245-2652 <br />PURPOSE: To consider approval of the Architectural Professional Services Contract with <br />Corley Redfoot Zack ("CRZ") for the Piedmont Food and Agricultural Processing Center project. <br />BACKGROUND: On February 19, 2008, the BOCC unanimously approved the allocation of <br />the former Orange Enterprise Building on Valley Forge Road for the development of a regional <br />value-added shared use food and agricultural processing center. This contribution of real <br />property to this project represented Orange County's partnership in this important regional <br />project. <br />Staff conducted a request for qualification process and interviewed three design firms for this <br />project. Opportunities to interview the candidates were extended to representatives from the <br />project's partner counties; however, each deferred to Orange County's recommendation. The <br />Orange County team included: Brad Broadwell, Noah Ranells, Willie Best, David Cannell and <br />Pam Jones. Following interviews and deliberation, Corley Redfoot Zack Inc. (CRZ) of Chapel <br />Hill, NC is recommended as the designer for this project. CRZ will be supported by: <br />• Reece, Noland & McElrath Engineers (mechanical, electrical, plumbing engineers); <br />• Foodesign Associates, Charlotte, for kitchen design assistance; and <br />• Mary Lou Sturgi, the manager of the first facility of its type in Buncombe County, North <br />Carolina. Ms. Sturgi also participated in the design process of the Buncombe facility and will <br />provide a valuable perspective on operational impacts of design decisions. <br />FINANCIAL IMPACT: The Basic Services for the attached contract total $99,600 and include <br />fees for the preliminary schematic work, the developmental drawings, the construction drawings, <br />and construction administration. <br />The estimated development cost is $1,242,500, including approximately $350,000 for kitchen <br />equipment. To date, funds in the amount of $1.098MM have been assembled by way of the <br />successful grant receipts from the Golden Leaf foundation, the Tobacco Trust Fund, and the NC <br />Agricultural Development and Farmland Preservation Trust Fund. Consultants and staff are <br />pursuing secondary market purchases for equipment which are likely to significantly reduce the <br />