3-Vended Meal Services Score Sheet.xlsx - Score Sheet.pdf
PDF 58 KB Posted
- Attached to
- Vanguard Academy - Food Service Meals, Snack, and Milk for Federal Child Nutrition Programs
- Solicitation number
- VA-CNP-2026
- Issued by
- Utah
About this file
This is an RFP evaluation scoresheet for vended meal services issued by the State of Utah Division of Purchasing on behalf of Vanguard Academy. The procurement seeks a single contract award to provide food service meals, snacks, and milk that comply with USDA Child Nutrition Program regulations, including the National School Lunch Program (NSLP) and School Breakfast Program (SBP). The scoresheet establishes a two-stage evaluation process beginning with minimum mandatory requirements that vendors must certify, including submission of all required documentation, notification of cost changes, and compliance with menu requirements. Following the mandatory stage, proposals are scored on six categories across technical criteria worth 300 total points: menu compliance (25 points), quality of hot healthy meals using whole grains and minimal processed ingredients (25 points), proposal responsiveness and document submission (20 points), staff qualifications and experience (15 points), client references (10 points), and additional services offered (5 points).
The evaluation methodology weights technical criteria at 25 percent of the total score and cost evaluation at 75 percent, with a maximum total of 500 possible points. Cost evaluation is divided between lunch service at 75 percent weighting and breakfast service at 25 percent weighting, with the lowest-cost offeror receiving the maximum 200 cost points. Remaining offerors receive cost points calculated using the formula: Cost Points × (Lowest Proposed Price ÷ Proposed Price). The contract will be awarded to the responsive and responsible offeror with the highest combined score. No specific contract term, renewal options, response deadlines, or site visit information are detailed in this evaluation scoresheet.
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Text version
Vended Meal Services
SOLICITATION #
RFP EVALUATION SCORESHEET
Score will be assigned as follows:
0 = Fail, the proposal fails to address the requirements or criteria described in the RFP or cannot be assessed du to missing information
Firm Name: 1 = Poor, the proposal inadequately addresses the requirements or criteria described in the RFP or cannot be assessed due to incomplete information
2 = Unsatisfactory, the proposal addresses the requirements or criteria described in the RFP in an unsatisfactory manner
Evaluator: 3 = Satisfactory, the proposal addresses all requirements or criteria described in the RFP in a minimum satisfactory manner
4 = Good, the proposal addresses all requirements or criteria described in the RFP and in some respects exceeds them
Date: 5 = Excellent, the proposal addresses and exceeds all of the requirements or criteria described in the RFP
Stage 1: Minimum Mandatory Requirements RFP Section
Evaluation (Pass/Fail)
1 Offeror certifies that the Offeror's proposal contains all required documentation. RFP 2 Offeror certifies that the Offeror will inform the school of any proposed changes to costs. RFP
3 Offeror certifies that the Offeror meets all menu compliance requirements. RFP
Stage 2: Scoreable Criteria RFP Section
Evaluator Score (0-5)
Criteria Weight
% of Tech
Criteria
Points Possible
Points Earned
1 Category #1 (25 Points): Meets all menu compliance requirements. RFP 20 33.3% 100.0 0.0
2 Category #2 (25 Points): Hot healthy meals prepared using whole grains and little or no processed ingredients. RFP 20 33.3% 100.0 0.0
Category #3 (20 Points): Propossal responsiveness and compliance with submitting required documents. RFP 5 8.3% 25.0 0.0
Category #4 (15 Points): Qualifications and experience of staff. RFP 5 8.3% 25.0 0.0
Category #5 (10 Points): Client references. RFP 5 8.3% 25.0 0.0
6 Category #6 (5 Points): Additional services. RFP 5 8.3% 25.0 0.0
100.0% 300.0 0.0
Final Stage: Cost per Meal RFP Section Low Cost
Option Offered
Cost Percent of Cost
Points Possible
Points Earned
1 Lunch Cost Per Meal RFP 75% 150.0 0.0
2 Breakfast Cost Per Meal RFP 25% 50.0 0.0
100% 200.0 0.0
Cost
The Offeror with the lowest cost per meal will receive the maximum points of 200 points. Points assigned to each Offeror’s cost proposal will be based on the lowest total cost. The Offeror with the lowest total cost will receive 200 points, or 100% of the total cost points. The formula to compute the points is: Cost Points x (Lowest Proposed Price/Proposed Price).
Total Evaluation Points Percent of Total
Points Possible
Points Earned
Total Technical Evaluation Points 25% 300.0 0.0
Total Cost Evaluation Points 75% 200.0 0.0
Total Evaluation Points 100% 500.0 0.0
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