DRAFT Food Court Requirements Draft SOW.pdf

NAICS: 722310

Other NAICS being considered: 722511 and 722513

NAICS will be finalized if there is a formal solicitation issued.

The requirements describe a single‑award food service management contract to design, construct, operate, and manage a multi‑vendor food court located within the William T. Coleman, Jr. and Norman Y. Mineta Federal Building (DOT HQ), located at 1200 New Jersey Avenue Washington DC 20590, comprised of two office facilities totaling approximately 1.7 million square feet and serving a workforce of around 6,500 personnel. The kitchen is approximately 3,500 square feet, Servery is approximately 5,500 square feet and the East Atrium is 7,000 square feet respectively (see attached floorplan).

This is not a public building.

The Contractor shall provide all construction, management, supervision, labor, equipment, supplies, materials, and recruitment or subcontracts of separate food vendors necessary to establish and sustain the food court operations described herein.

All management and staff requirements related to the food court operations are to be aligned with applicable laws and building policies, and the Contractor shall design and implement the operation to meet the daily needs of the DOT HQ workforce while accommodating catering support for special events. Catering services may be requested to support DOT events or individual occasions, including delivery of cafeteria items such as coffee, deli sandwich trays, and hot or cold meals, with catering orders and invoicing handled separately by the requesting party.

The food service program requires a unified on‑site payment capability for all food court sales and the ability for customers to pay via a mobile app, with the Contractor processing all payments directly and without Government involvement in customer transactions. The Contractor shall supply and maintain all point‑of‑sale (POS) hardware and software, the required wireless connectivity, and any information technology (IT) or operational technology (OT) necessary to operate the food court, in full compliance with building network policies and applicable federal information security requirements.

The Contractor is responsible for their own cybersecurity, Payment Card Industry Data Security Standard compliance for card transactions, and the protection of customer data. All vendor operations shall use a common beverage‑brand island supplied and maintained by the Contractor, with equitable access and standard branding for all outlets. Compostable napkins and compostable silverware shall be provided for all food service operations, and the Contractor shall ensure that all outlets operate with appropriate waste streams including recycling and composting where feasible, in alignment with DOT Policy and the Headquarters’ Energy and Environmental Goals and the requirements of FAR Part 23, the Contractor shall ensure:

• Utilization of energy- and water-efficient equipment (e.g. Energy Star® or DOE FEMP Designated) and implementation of energy and water best management practices pursuant to the requirements of 42 U.S.C. § 8253 (e.g. 30 percent energy intensity reduction in Federal Buildings)

• Acquisition of serving materials or paper supplies that are bio-based and/or contain recycled content pursuant to the requirements of FAR Part 23; and,

• Disposition of solid waste (food, packaging and paper supplies) in a manner that supports DOT’s waste diversion efforts (e.g. recycling, composting) to achieve U.S. EPA’s national recycling goal of 50 percent by 2030.

In addition to the core food court outlets, a common framework will be established for brand standards, menu labeling with calories and allergens, and pricing transparency across all concessions.

The goal is for the food court to include six distinct concession concepts operated either by the Contractor or by subcontracted vendors or franchises under the Contractor’s oversight. These concepts include a hamburger restaurant, a chicken restaurant, a steak restaurant, a BBQ restaurant, a coffee shop, and a creamery. Each concept shall meet brand standards and the Government’s policy requirements for signage and fit‑out, with Government‑approved design and layouts.

- Hamburger restaurant: This fast‑service hamburger concept is designed for high‑volume production and rapid service, with a menu focused on hamburgers and French fries and may include chicken or fish sandwiches, beverages, salads, desserts, and breakfast items as appropriate for peak periods. The establishment shall operate under a fast‑food model to minimize customer wait times and will be one of the quick‑service outlets in the food court. It shall support breakfast, lunch, and dinner service to meet daily demand, with typical hours aligned to the overall food court schedule (0700–1800). The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

- Chicken restaurant: This quick‑service concept centers on chicken‑based offerings, including fried, grilled, and breaded preparations, with customizable condiments and toppings and sides such as potatoes or regionally relevant accompaniments. The establishment shall operate under a fast‑food model to minimize customer wait times and will be one of the quick‑service outlets in the food court. It shall support breakfast, lunch, and dinner service to meet daily demand, with typical hours aligned to the overall food court schedule (0700–1800). The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

- Steak restaurant: This casual‑dining concept focuses on premium beef entrees, including cuts such as ribeye, sirloin, filet mignon, and New York strip, prepared to customer specifications using grilling, broiling, or searing techniques. The menu shall include complementary entrées such as grilled or roasted chicken, pork chops, seafood, and vegetarian options, along with appropriate sides, appetizers, desserts, and non‑alcoholic beverages. Breakfast service is not required, but the steak restaurant is expected to operate from 1100–1800. The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

- BBQ restaurant: This quick‑service concept emphasizes barbecue that uses slow cooking, smoking, or pit cooking to prepare meats such as beef brisket, pork ribs, pulled pork, smoked sausage, and chicken. The menu includes sides like coleslaw, baked beans, macaroni and cheese, cornbread, potato salad, and greens, plus beverages and desserts.

Breakfast service is not required, with service hours anticipated from 1100–1800. The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

- Coffee shop: This specialty retail and dining outlet emphasizes quick service for take‑out orders, featuring a diverse selection of coffee beverages (espresso, cappuccino, latte, cold brew, drip coffee, etc.) and a variety of teas, complemented by freshly baked pastries such as croissants, muffins, scones, Danishes, cookies, and cakes, with options for dietary needs (gluten‑free, vegan, etc.). The coffee shop shall operate with a take‑out emphasis during morning and midday peak, typically 0700–1400. It shall offer light fare, bottled beverages, and packaged goods for retail sale where appropriate. The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

- Creamery: This casual‑dining specialty retail operation focuses on ice cream, milkshakes, smoothies, and fresh juices as its primary offerings, with service designed for quick take‑out. The menu shall include a range of ice cream flavors, including traditional and seasonal variants, served in cones, cups, sundaes, or as components of dessert creations;

milkshakes blended with ice cream and customizable add‑ins; smoothies with fruit/vegetable ingredients and add‑ins such as yogurt or protein; and fresh juices from pressed fruits and vegetables. The creamery shall operate, at a minimum, from 0700– 1400 The contractor or brand operator must meet government branding, signage, fit‑out, and design approvals, and comply with a common beverage‑brand island policy and other Government branding standards across all concessions.

The food court operates from 0700 to 1800, Monday through Friday, excluding Federal holidays or other formal government closures. To address demand, each concept shall maintain appropriate staffing to meet appropriate peak periods, primarily breakfast and lunch (0700– 1400), and shall publish a schedule that is subject to advance notification to the Contracting Officer’s Representative (COR). Changes to vendor hours will require notification per the contract, with temporary closures needing an immediate mitigation plan. In addition to core operations, the Contractor shall provide catering for DOT events and requests, with orders and invoicing managed separately by the requesting party, and the Contractor shall accommodate reasonable advance notice for catering needs and provide appropriate service formats such as plated meals, trays, or rentals as requested.

Personnel policies shall reflect compliance with relevant employment laws and building policies.

The Contractor shall implement a comprehensive staffing plan, including recruitment, training, and management of on‑site personnel for food court operations and for oversight of the vendor outlets. Security‑ or badge‑related requirements will be governed by DOT HQ policies, but all on-premises management or employees must be citizens of the United States of America. There must be a focus on lawful employment practices, safety, and building security compliance. The Contractor must maintain an environment that adheres to health, safety, and sanitation standards in accordance with local, state, and federal requirements, including Hazard Analysis Critical Control Points (HACCP) Plan/Program or equivalent food safety programs, temperature monitoring, pest control, sanitation scheduling, and documented training for food handlers.

Waste management and sustainability are integral to the program. The Contractor shall implement an approved waste diversion program that includes compostable disposables and eligible food waste processing, recycling of plastics, paper, glass, and metal, and proper disposal of fats and greases as required by building policies. The Contractor is responsible for daytime waste collection from vendor areas, transport to staging areas, and coordination with DOT Building Management for pickup. In addition, the Contractor will be responsible for rodent control in the food court and kitchen areas, as well as cleaning of the East Atrium dining area, tables and chairs. The Contractor will provide seating and tale to accommodate 500 diners in the East Atrium.

Construction and fit‑out responsibilities require the Contractor to design and execute the fit-out of the vendor spaces and common areas in accordance with Government‑approved plans, applicable codes, and contract requirements. The Contractor shall manage subcontractors, obtain necessary permits and inspections, and coordinate with DOT Building Management and Security for access and logistics, ensuring accessibility under ADA and compliance with life‑safety codes.

Any modifications to Government spaces shall be preapproved and executed under Government direction.

The Contractor shall provide the option of in-building delivery of restaurant purchases to DOT HQ locations within the William T. Coleman, Jr. and Norman Y. Mineta Federal Building. with a record of all in-building deliveries shall be provided daily to the Contracting Officer’s Representative (COR), DOT Building Management, and DOT Security. In-building delivery shall be available during established operating hours and in a manner that minimizes disruption to occupants and building operations. Deliveries must be conducted by authorized on-duty personnel, comply with all building security and access procedures, be prepared in appropriate, food-safe packaging, and include temperature-controlled transport where required to maintain food safety. The Contractor shall maintain a documented delivery schedule, provide tracking and notification to the customer upon dispatch, and ensure traceability of deliveries from point of sale to the point of consumption within the building. All costs associated with in-building delivery, including any delivery staging areas, are the responsibility of the Contractor.

Catering services are a distinct capability within the overall contract, with orders placed and invoiced separately by the requesting party. The Contractor shall be prepared to accommodate short‑notice catering requests when feasible, offering a range of options including plated meals, trays, and required rentals.

Performance will be monitored through established metrics covering hours compliance, cleanliness, food safety, customer satisfaction, uptime, and waste diversion, with the expectation of consistent, high‑quality service across all outlets. Reporting requirements include monthly operations and financial reports, food safety logs, catering records, and an annual sustainability report, with prompt notification to the COR of any incidents affecting safety, foodborne illness, or data security events. In-building delivery logs will provide daily, as previously noted.

Insurance requirements will include general liability, workers’ compensation, and automobile liability. The Government reserves the right to request changes to menus, hours, or layouts to minimize operational disruption, and to conduct audits of vendor sales records and contractor financials with the overall objective of delivering reliable, safe, and high‑quality food service to DOT HQ personnel and visitors.

Given the size of the proposed size of this requirement, Randolph Sheppard may not apply

ADDITIONAL NOTES:

No cost contract, vendor sales will be the funding source.

No appropriated funding will be provided by the Government.