1063rd_RATIONS_SOW_FINAL.pdf

SOLICITATION – Request for Quote (RFQ) Catered meals for the Montana Army National Guard

GENERAL

The Contractor shall provide prepared meals during June Annual Training to support 1063rd SMC in Billings, MT. The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial standards. All meals shall be well balanced for nutritional value while providing variety and proper daily caloric needs.

INSTRUCTION TO QUOTERS

2.1 The Government will award a Firm Fixed Price (FFP) contract resulting from quotes that are best value to the Government. Evaluation factors include Contractor’s proposed menu of food options being served to include caloric values, conformance to the specifications listed in this RFQ, past performance, and price.

2.1 This is a Small Business Set-aside under the National American Industry Classification System (NAICS) code 722320, “Caterers”.

2.2 SUSPENSE DATE for quotes is April 7, 2025. It is the quoter’s responsibility to verify Government has received your quote.

2.3 Submit quotes by email ONLY and send to john.e.gottsch.civ@army.mil. Questions regarding this solicitation can be directed to POC, at the email above.

2.4 Prior to contract award, the business shall have registered in the System for Award Management (SAM) website, http://sam.gov. Registration and assistance are free and can be provided by the Montana Procurement Technical Assistant Centers by going to https://www.napex.us/locations/. Select the state your business resides in and select your regional area, or any area listed for help.

2.5 If SAM registration is not in progress or sufficient progress not made in a timely manner, the business may be deemed technically not acceptable for contract award.

2.6 This requirement, when awarded, will be invoiced, and paid using Wide Area Work Flow at https://piee.eb.mil/.

3. SPECIFICATIONS

3.1 Period of Performance (POP):

FIRST MEAL: 02 June 2025 @ 1700 (Dinner) LAST MEAL: 16 June 2025 @0700 (Breakfast)

3.2 Contractor shall submit a proposed example menu for the POP with caloric values of all planned meals.

3.3 Contractor must provide adequate personnel to deliver all food items and beverages in a timely manner.

3.4 Contractor will not repeat a meal within a five-day period of this contract.

3.5 Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking ham steaks for breakfast and dinner.

3.6 Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Meals must equal to a good quality restaurant prepared meal.

3.7 Dinner shall include main entrée, starch, vegetable, fruits, salad, and a beverage. Soda is not authorized as a drink option. Salad shall consist of the following:

3.7.1 Variety of fresh leafy greens with spinach option.

3.7.2 Individual containers of, at a minimum, five raw vegetables such as olives, cucumbers, carrots, etc.

3.7.3 Shredded cheese and croutons/crackers

3.7.4 At least three choices of salad dressings shall be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered.

3.7.5 If salads are made prior, a “house” style salad must consist of, at a minimum, mixed lettuce, tomatoes, carrots, cucumber, shredded cheese, croutons, and choices of dressing.

3.7.6 Three types of fresh fruits shall be available as an option at every meal.

Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, peanut butter, jelly, etc.) to compliment the meals being served.

3.8 Breakfast shall consist of eggs, meat, meatless entrée, and a potato. Additional options could include a low-fat yogurt, cereal, or pastry. Contractor will provide a serving of fresh milk for 45% - 50% of estimated patrons in addition to a 100% fruit juice with breakfast. Fresh one-percent white milk is the primary beverage milk.

3.9 Warming beverages: Coffee with creamer & sweeteners provided by vendor.

3.10 Unit personnel shall serve buffet style, Ala Carte ordering is prohibited.

3.11 The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for portion control, allowing second plates if all individuals have received their first plate of food.

3.12 All potentially hazardous food shall be maintained at: 135F (57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria.

3.13 Contractor shall comply with all FDA Food Code guidelines. Most current version is 2022 but it is the responsibility of the quoter to keep current with FDA Food Codes. The following website can be used to check for the latest version:

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

3.14 Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. Food purchased shall be from a USA company.

3.15 The meal counts are approximate and listed at the maximum capacity, not-to-exceed amount. The government point of contact will provide a more accurate count of meals no later than 48 hours prior to the meal.

3.16 The Government will not be responsible to pay for meals above the unit’s headcount that are not served. However, if less than 48-hour notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs, provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

3.17 Contractor will ONLY contact the government point of contact, Food Service Manager, or the Contract Specialist to address any concerns or clarify questions after contract award. Only the Contracting Officer can approve any changes outside the scope of the specifications or any request which could change the contract terms and conditions to include funding.

3.18 Contractors shall follow and comply with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

4. FACILITIES

4.1 Meals will be delivered by the vendor to 2915 Gabel Rd, Billings, MT 59102.

a. Contractor shall provide serving utensils, eating utensils, cups, plates, warming pans, and anything else that is needed to consume the meal.

4.2 Contractor is responsible for picking up and cleaning their own equipment.

4.3 The Contractor shall be responsible for safeguarding all government property provided for Contractor use.

5. MEAL RESTRICTIONS

5.1 N/A

6. MEALTIMES

Mealtimes will be discussed with Contractor before the first meal is served. Contractor needs to be flexible as the meal hours may shift back or forward an hour, due to training requirements.

Standard feeding times are:

Breakfast: 0700-0800 Dinner: 1700-1800

7. MEAL COUNTS

The total meals for each period of performance are maximum numbers not to exceed. A head count will be taken for each meal and total amount invoiced shall only be for number of meals consumed.

The government point of contact shall give Contractor an updated head count 48 hours prior to start of scheduled events.

Meals Breakdown:

Breakfast Meals Total: 1400 Lunch Meals Total: 0 (Military will provide their own lunch using MREs) Dinner Meals Total: 1400

Break out of meals by day: 02-16JUNE2025

WEEK 1 2-Jun-25 3-Jun-25 4-Jun-25 5-Jun-25 6-Jun-25 7-Jun-25 8-Jun-25 TOTAL MEALS

BREAKFAST 0 100 100 100 100 100 100 600

LUNCH 0 0 0 0 0 0 0 0

DINNER 100 100 100 100 100 100 100 700

TOTAL/DAY 100 200 200 200 200 200 200 1300

WEEK 2 9-Jun-25 10-Jun-25 11-Jun-25 12-Jun-25 13-Jun-25 14-Jun-25 15-Jun-25 16-Jun-25 TOTAL MEALS

BREAKFAST 100 100 100 100 100 100 100 100 800

LUNCH 0 0 0 0 0 0 0 0 0

DINNER 100 100 100 100 100 100 100 0 700

TOTAL/DAY 200 200 200 200 200 200 200 100 1500