495th CSSB AT 2026 SOW 03262026.pdf

SOLICITATION – Request for Quote (RFQ) Prepared meals for the Montana Army National Guard HHC 495th CSSB 2989 US HWY 93 N, Kalispell, MT 59901

1.0 GENERAL

1.1 The Montana Army National Guard (MTARNG) has a requirement for a contractor to provide and deliver prepared meals for the HHC 495th CSSB's Annual Training in Kalispell, MT. Delivery shall be made to the MTARNG Armory in Kalispell. The period of performance is May 30 2026, through June 13, 2026. The contractor shall provide a variety of high-quality, hearty meals that are nutritionally balanced to meet daily caloric needs, all prepared in accordance with commercial food service standards.

2.0 INSTRUCTION TO OFFERORS

2.1 The Government will award a Firm Fixed Price (FFP) contract resulting from the quote that represents the best value to the Government. The following evaluation factors will be used for the best value determination in accordance with FAR 12.203.

2.1.1 Technical: To be considered technically acceptable, offerors must provide a 14-day sample menu that meets the requirements specified in Section 3 of this RFQ.

2.1.2 Past Performance: Evaluation will include (if available) information pulled from CPARS and/or other databases and sources. Per DFARS PGI 204.7603 past performance will include data pulled from Supplier Performance Risk System (SPRS) located in the Procurement Integrated Enterprise Environment (PIEE) platform.

2.1.2.1 The Government may consider any additional sources of information in making its evaluation of submitted quotes.

2.1.3 Price: Price will be evaluated based on competition to determine price fairness and reasonableness.

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

2.3 SUSPENSE DATE for quotes is 23 APRIL 2026 at 10:00 a.m. MDT . It is the offeror’s responsibility to verify the Government has received your quote.

2.4 Quotes shall be submitted by email ONLY and send to Mike Davies at michael.davies5.civ@army.mil.

Questions regarding this solicitation can be directed to POC at the email above.

2.5 Prior to contract award, the business shall have registered in the System for Award Management (SAM) website at http://sam.gov. Registration in SAM.gov is free for contractors. Free assistance with registration is provided by the Montana APEX Accelerator at https://www.montanaapex.org/, or you can find the APEX Accelerator for your state through the national directory." Visit the NAPEX website: https://www.napex.us/locations/

2.6 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. As a reminder, registration in SAM.gov is free. You should not have to pay for registration or annual renewal.

2.7 This requirement, when awarded, will be invoiced, and paid using Wide Area Work Flow at mailto:michael.davies5.civ@army.mil https://www.google.com/url?q=http%3A%2F%2Fsam.gov https://www.google.com/url?q=https%3A%2F%2Fwww.montanaapex.org%2F https://www.google.com/url?q=https%3A%2F%2Fwww.napex.us%2Flocations%2F https://piee.eb.mil/

3. SPECIFICATIONS

3.1 Period of Performance (POP):

FIRST MEAL: 30 MAY 2026 @ 0700 (Breakfast) LAST MEAL: 13 JUNE 2026 @0700 (Breakfast)

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

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

3.4 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.

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

3.6 Breakfast shall consist of eggs, meat, meatless entrée (such as pancakes or waffles), and a potato. Additional options could include 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.

3.7 Dinner shall include main entrée, starch, vegetable, salad, and a beverage. Soda is not authorized as a drink option.

3.7.1 Salad shall consist of the following:

3.7.2 Variety of fresh leafy greens with spinach option.

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

3.7.4 Shredded cheese and croutons/crackers

3.7.5 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.

3.7.6 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.

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

3.9 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 complement the meals being served.

3.10 Warming beverages: Coffee with creamer & sweeteners shall be provided by vendor at the breakfast meal.

3.11 Contractor shall serve buffet style; Ala Carte ordering is prohibited.

3.12 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.

3.13 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.

3.14 Contractor will 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

3.15 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.

3.16 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.

3.17 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.

3.18 Contractor will ONLY contact the government Point of Contact (POC), 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.

3.19 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 A facility will be provided for food distribution. Meals shall be delivered and served by the vendor at the unit location (2989 US HWY 93 N, Kalispell, MT 59901). No Government property will be furnished.

4.2 Contractor shall provide serving utensils, eating utensils, cups, plates, pans, and anything else that is needed to consume as well as providing warming trays.

4.3 Contractor responsible for picking up and cleaning their own equipment.

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

5. MEAL RESTRICTIONS

5.1 Some Soldiers may have dietary restrictions and allergens that preclude them from eating the standard meal. Dietary restrictions may include but are not limited to lactose intolerance, gluten intolerance or sensitivity, and diabetes. Allergens may include but are not limited to wheat, nuts, fish, shellfish, eggs, and soy.

All dietary requests will be identified and provided to the Contractor, 48 hours prior to the period of https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm performance. The Contractor must provide a comparable substitute or reasonable alternative to meals that cannot be consumed by Soldiers who have food allergies or dietary restrictions.

6. MEALTIMES

6.1 eding times are:

Breakfast: 0700-0800 Dinner: 1700-1800

7. MEAL COUNTS

The total meals for the Period of Performance are maximum numbers not to exceed. The number of meals requested in this SOW are tentative only. A final and official numbers of meals required will be given at time of award. Unit reserves the right to reduce the headcount on all subsequent meals based off actual Soldiers present for duty on the 1st day of training. The selected vendor is only authorized to charge for the number of meals requested; not to exceed the contracted amount.

7.1 Meals Breakdown:

Breakfast Meals Total: 825 Lunch Meals Total: 0 (MTARNG will provide lunch using MREs) Dinner Meals Total: 770

Break out of meals by day: 30MAY2026-13JUNE2026

Week 1 30-May 31-May 1-Jun 2-Jun 3-Jun 4-Jun 5-Jun

Weekly Total Meals

Breakfast 55 55 55 55 55 55 55 385 Lunch 0 0 Dinner 55 55 55 55 55 55 55 385 Total/Day 110 110 110 110 110 110 110 770

Week 2 6-Jun 7-Jun 8-Jun 9-Jun 10-Jun 11-Jun 12-Jun 13-Jun

Weekly Total Meals

Breakfast 55 55 55 55 55 55 55 55 440 Lunch 0 0 Dinner 55 55 55 55 55 55 55 0 385 Total/Day 110 110 110 110 110 110 110 55 825