6. 2024 RSD Meals SOW.pdf

STATEMENT OF WORK (SOW)

183WG Regularly Scheduled Drill (RSD) Meals

February 5, 2024

PART I: GENERAL INFORMATION.

1.1 Scope. The Illinois Air National Guard requires a contractor to provide prepared meals for drop off at one location. The location is at the 183d Wing (WG), Illinois Air National Guard, Springfield, Illinois Air base. The contractor shall provide all supplies, tools, equipment, and food items to furnish 250 meals for the Regularly Scheduled Drill (RSD) dates provided in paragraph 1.3 Delivery Dates.

1.2 Objectives. The 183 WG projects a requirement of approximately 250 hot meals for Saturday lunch for members for the dates provided and approximately 250 hot meals for Sunday’s lunch for the dates provided and additionally, the Wednesday, Thursday, and Friday lunches for 250 members during May’s extended RSD. The Contractor shall drop off food prior to the lunch serving period listed in paragraph 1.5 Hours of Operation.

1.3 Delivery Dates. 250 meals are required for the following dates:

06 April 2024 (Saturday) 01 June 2024 (Saturday)

07 April 2024 (Sunday) 02 June 2024 (Sunday)

08 May 2024 (Wednesday) 03 August 2024 (Saturday)

09 May 2024 (Thursday) 04 August 2024 (Sunday)

10 May 2024 (Friday)

11 May 2024 (Saturday)

12 May 2024 (Sunday)

1.4 Points of Contact (POCs). The POCs for this event will be Capt Justin Releford and MSgt Amanda Ramsey.

The POCs monitor all technical aspects of the contract and assist in contract administration but have no authority to alter the contract terms and conditions.

1.5 Hours of Operation. 10:45AM-12:45PM

1.6 Place of Performance. 183WG, 3101 J David Jones Pkwy, Springfield, IL 62707.

1.7 Type of Contract. This will be a Firm Fixed Price contract.

1.8 Security Requirements. Contractor employees that are dropping off food and supplies at the 183WG location will have to submit to a background check via a Standard Form (SF) 1705 and required substantiating documentation prior to being allowed to enter the installation.

1.9 Special Qualifications and Certifications. The contractor is responsible for ensuring all food preparations are conducted by employees who possess a current food handling certification. Contractor shall be compliant with the American Disabilities Act as defined by law.

PART II

DEFINITIONS AND ACRONYMS

2. Definitions & Acronyms.

2.1. Definitions.

2.2. Acronyms.

DoD Department of Defense ILANG Illinois Air National Guard POC Point of Contact SOW Statement of Work SF Standard Form WG Wing

PART III

GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES

3. Government Furnished Items & Support

3.1 Support. Not applicable.

3.2 Facilities. Dining Facility

3.4 Equipment. Warmers and steam table for storing hot food upon drop off.

3.5 Materials. Not applicable

PART IV

CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES.

4. Contractor Furnished Items and Responsibilities.

4.1 General. The Contractor shall furnish all supplies, equipment, materials and services required to perform work under this contract that are not listed under PART III of this SOW.

4.2 Secret Facility Clearance. Not applicable.

4.3 Materials. The Contractor shall furnish all supplies, equipment and services required to perform work under this contract as listed in Part V of this SOW.

4.4 Equipment. The Contractor shall furnish all supplies, equipment and services required to perform work under this contract as listed in Part V of this SOW.

PART V

SPECIFIC TASKS

5. Specific Tasks and Work Requirements.

5.1 MEALS

5.1.1 Contractor shall provide lunch to accommodate approximately 250 people on each day of the requested delivery dates shown in paragraph 1.3.

5.1.2 Meal Items Required (per day)

-Protein (6oz)-125 servings -Protein (6oz)-125 servings -Starch (1/2c) -Starch or gravy (1/2c) -Vegetable (1/2c) -Vegetable (1/2c) -Bread/muffin/roll (1each) -Tossed Lettuce Salad (3oz) -3 Assorted Dressing/ 1 Low Calorie Dressing -Two Beverages (i.e. tea, lemonade, fruit punch etc.)

-Dessert -Any necessary condiments for each meal (i.e. ketchup, mustard, mayonnaise) MUST be individually portioned packets.

-Casserole type menu items cannot be counted as both Starch and Protein (i.e. if Spaghetti is used as a protein, then chicken (2nd protein), mashed potatoes (Starch), and brown gravy (Starch or Gravy) must be supplied as well to fulfill meal requirements) -Boxed lunches allowed for 2 of the May RSD days. Must not be consecutive days (i.e. hot lunch Wednesday, boxed lunch Thursday, hot lunch Friday). Boxed meal option will negate previous required items and must include sandwich (6oz meat), chips, fruit or side salad, granola bar, dessert, drink, and all necessary condiments.

5.1.2.1 Proteins and starches shall not be duplicated per month.

5.1.2.2 Menu is negotiable.

5.1.2.3 (MENU EXAMPLES)

Saturday Example

Chicken Cordon Bleu Baked Salmon Brown Gravy (starch or gravy) Mashed potatoes (starch) Green Beans Carrots Lettuce Salad Roll

Dressings, Condiments, etc.

Cookies

Sunday Example

Hamburger/Cheeseburger Smoked Turkey Subs Au Gratin Potatoes (starch or gravy) Macaroni and Cheese (starch) Cheesy Broccoli Seasoned Vegetable Medley Lettuce Salad Roll

Dressings, Condiments, etc.

Cookies

5.1.3 Meals shall be dropped off not later than (NLT) 10:15 AM each day of required meals.

5.2 Materials

5.2.1 Contactor shall furnish any applicable supplies required for the meal including but not limited to:

-Individually wrapped heavy duty utensils -Heavy duty disposable cups/lids -Napkins

-Heavy duty disposable plates for dine in -Hinged 3 compartment coverable containers for carry out.

-NOTE: When providing dine-in and carry out disposable plates/containers, furnished supplies must be at a 4:1 ratio totaling the 250 meals served (200 dine-in and 50 carry-out).

5.3 Cancellation Policy

5.3.1 If an RSD weekend is cancelled, the contractor will be notified within 24 hours and the Government will incur no additional costs.

5.3.2 If there is a short notice cancellation that causes the vendor to incur otherwise non-billable costs for the perishable food, the vendor may be reimbursed for those food costs provided the food has no alternative business use, is itemized, and approved by the Contracting Officer for reimbursement.

END