631st Chem Co SoW AT Meals June 2025 FINAL.pdf

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

GENERAL

The Contractor shall provide prepared meals during June 2025 Annual Training to support 631st Chemical

Company in Missoula, 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 16 April 2025. It is the quoter’s responsibility to verify Government has received your quote.

2.3 Submit quotes by email ONLY and send to michael.davies5.civ@army.mil. Questions regarding this solicitation can be directed to POC, via 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 APEX Accelerators by going to https://www.montanaapex.org . 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: 14 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 shall provide adequate personnel to deliver all food items and beverages in a timely manner to the National Guard Armory in Missoula, Montana.

3.4 Contractor shall not repeat a dinner 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.

http://sam.gov/

3.6 Contractor shall 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, 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.

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

Contractor shall 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 such as pancakes or waffles, 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 shall be provided by vendor for the breakfast meals.

3.10 Contractor shall prepare all meals buffet style, Ala Carte ordering is prohibited. The unit will serve the meals once food is delivered.

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 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

3.14 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 https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm 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 shall 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 A facility will not be provided. Meals shall be prepared at the vendor’s location and will be delivered to the MTARNG Armory at 9383 Running Road West Missoula, MT 59808.

(a). Contractor shall provide serving utensils, eating utensils, cups, plates, pans, warming trays and anything else that is needed to distribute food to soldiers and allow for consumption.

4.2 Contractor 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 One Soldier CANNOT eat pork

5.2 One Soldier CANNOT eat red meat

5.3 One Soldier CANNOT eat meat other than seafood

5.4 Allergen Restrictions: One Soldier is allergic to AVOCADO

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: 428

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

Dinner Meals Total: 435

Break out of meals by day: 02-14JUN2025

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 41 40 35 35 35 35 221 Lunch 0 0 0 0 0 0 0 0 Dinner 41 41 40 35 35 35 35 262 Total/Day 41 82 80 70 70 70 70 483

Week 2 9-Jun-25 10-Jun-

11-Jun-

12-Jun-

13-Jun-

14-Jun-

Total/ Meals

Breakfast 35 35 35 34 34 34 207 Lunch 0 0 0 0 0 0 0 Dinner 35 35 35 34 34 0 173 Total/Day 70 70 70 68 68 34 380