ATTACHMENT 1

PRICING AND PERFORMANCE WORK STATEMENT

The reception style event will take place on June 26th, 2026, between 19.30 and 22.30 and will host approximately 800 guests.

1 – MENU:

The following list includes menu items the Caterer will prepare and serve. Prices must reflect the total cost to supply ingredients (see table notes for Embassy-provided ingredients), prepare, cook, and serve the food. The Embassy reserves the right to adjust portions.

Menu Description (Suggested Portion Included)

Hamburgers, buns, tomato, lettuce, cheddar, mayo, ketchup (Meat gr. 120/150)

FOR Hotdog Chicago style: Poppy seed bun, yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and a dash of celery salt.

Note: Hotdogs (measure cm. 14.5) will be purchased by the Embassy – catering only to cook them.

FOR Bratwurst Sandwiches: baguette, mayo, ketchup Note: Bratwurst (measure cm. 13.5) will be purchased by the Embassy – catering only to cook them.

French Fries (portion 80gr)

Corn Dog

Cole slaw: white cabbage, red cabbage, carrots, mayo (portion 40gr)

Potato salad: potatoes, pickles, celery, mayo, boiled eggs (portion 40gr)

Fresh Fruit skewers: pineapple, melon, watermelon (portion per person 40gr)

Brownies

Cupcakes (red, white and blue in color)

Cake: Sponge cake, cream, chocolate chips + decoration on top as per Attachment 4 - Logo Measures: 50cmX40cm Note: The Catering should prepare a display cake (80cm x 60cm) with the same logo for the to be used for the cutting ceremony.

TOTAL PRICE FOR THE MENU ITEMS

2 - SERVICES:

· Logistics plan - Transport and Delivery.

The Caterer must submit a detailed logistics plan that includes:

Delivery Schedule:

· Initial delivery for setup (one day before the event)

· Intermediate deliveries (day of the event)

· Final collection for dismantling (partially the night of the event and the following day)

Transportation Details: Due to limited parking space, specify:

· Delivery methods and vehicle types (refrigerated vans, trucks, or other suitable vehicles)

· Number of trips required

Food Storage: The plan must include arrangements for food storage beyond the limited refrigeration unit available in the residence kitchen. The Caterer must provide mobile cold rooms and/or temporary refrigeration units that meet proper food preservation standards.

· Setup and Dismantling Setup

The Caterer is responsible for the complete setup of all food and beverage areas in accordance with instructions from the Resident Manager. This includes:

· Staff work area – “Office”;

· 3 Buffet stations

· 3 Bar areas

· All necessary service tables and equipment required for the service delivery

See Attachment 2 – Site Map.

Table and Furniture Setup:

The Caterer must set up:

· 22 round tables with 4 chairs each

· Standing tables

· Service tables

· Buffet and beverage tables

All tables must be covered with white cotton floor-length tablecloths. Buffet and bar tables must be covered with umbrellas and properly illuminated.

Additional Requirements:

The Caterer is also responsible for mise en place and basic decorations in compliance with the Resident Manager's guidelines.

· Dismantling The day after the event, the Caterer shall ensure the complete removal of all equipment and temporary structures installed and shall restore the venue to its original condition.

· Food Preparation and service The Caterer must provide adequate professional staff to prepare the food listed on the menu, including but not limited to, cooking at three grill stations and one gas fryer - station, distributed throughout the reception area gardens. The Embassy will allow the Caterer to use the on-site facility for food preparation.

The Caterer must ensure that food displayed in the buffet area is served at the appropriate temperature and protected from heat and insects throughout the event.

· Buffet and Beverage Stations The Caterer must organize staff and setup for three buffet stations and three beverage stations (see Attachment 2 – Site Map).

The Caterer must provide adequate professional staff to:

· Serve food and facilitate guest flow near the buffet

· Serve beverages (provided by the Embassy and/or received as in-kind donations from the Embassy's donors)

The Caterer must ensure that Embassy-provided drinks are always served cold and refrigerated at the ideal serving temperature for each beverage type across all three bar stations (sufficient for 800 guests).

Staffing Requirements

The Caterer must supply qualified personnel, including chefs, waitstaff, and bartenders. The indicative staffing requirement is an appropriate number of chefs, approximately 35 waiters, and 6 bartenders. However, the Caterer remains responsible for adjusting staffing levels as necessary to meet the operational needs of the event and the characteristics of the venue.

Note: Two waiters must be stationed at the popcorn machine and ice cream cart (both provided by the Embassy) for the entire event to serve guests.

· Staff Appearance and Dress Code The Caterer must ensure all staff maintain a uniform, professional appearance appropriate to the event.

Waiters and Bartenders:

· White shirt

· Black trousers

· Black formal shoes

· Black apron

Chefs: Chefs must adhere to a dress code consistent with professional industry standards and appropriate to the event context.

· Waste Management and Cleaning

The Caterer must ensure effective waste management throughout the event, including proper waste separation in accordance with applicable regulations. The Caterer is responsible for waste disposal.

The Caterer must guarantee continuous cleaning of operational and service areas throughout the event and ensure that all buffet and beverage areas always remain clean and free of garbage.

The Caterer must leave all areas and facilities in a clean, neat, and orderly condition satisfactory to the Government immediately upon conclusion of the event.

· Service Management and Coordination

The Caterer is fully responsible for managing the food and beverage service, including production, transportation, proper storage of food, and service delivery to guests.

The Caterer must appoint a single on-site operational manager who will remain present for the entire event to ensure coordination of all activities.

All operations must be coordinated in advance with the event organizers, including but not limited to:

· Loading and unloading schedules

· Venue access

· Setup activities

· Service procedures

The Caterer must guarantee strict punctuality, uninterrupted service delivery, and consistently high-quality standards for both food and beverages throughout the event.

TOTAL PRICE FOR SERVICE ___________________________

3 – EQUIPMENT:

The Caterer must provide the following furnishings and is responsible for the assembly, disassembly, and setup of all items, including those supplied by the Embassy. Sample pictures and style references for this furniture and equipment are included in Attachment 3 – "Pictures of Equipment."

The Caterer must provide pictures and descriptions of each piece of equipment to be included in the offer for style and quality evaluation

The following list includes the furnishings that the Caterer must provide:

In Euro

The Caterer must provide:

· An appropriate selection and number of glasses to serve different types of beverages, including red wine, white wine, beer, prosecco, sodas, and water, for approximately 800 guests during a 4-hour event.

· Ice cubes in sufficient quantity to serve the beverages mentioned above for approximately 800 guests during a 4-hour event.

· Charcoal in sufficient quantity to cook all grilled food per the menu on three barbecues (1.20m x 60cm each) for a 4-hour event.

· Serving plates and trays (disposable and compostable equipment must be used to the maximum extent possible).

· Gas Fryer - Station

The Embassy will provide:

· Cutlery, dishes, napkins, and all other equipment needed for food service

· Three barbecue grills

GRAND TOTAL PRICE (1+2+3) _____________________

REMARKS:

Timeline and Logistics

· All truck deliveries must be completed by 16:00 on June 25, 2026.

· Installation at the site may begin one day before the event and must be completed by 10:00 on June 26, 2026.

· All equipment and remaining items must be removed from the residence between 10:00 and 14:00 on June 27, 2026.

· The Caterer must leave all areas and facilities in a clean, neat, and orderly condition satisfactory to the Government immediately upon conclusion of the event.

· Event Management and Contract Authority

· The Embassy designates Mr. Paolo Bartoli as the representative providing management oversight of the event. This position does not have authority to approve increased or new costs not expressly authorized in the contract.

· Any addition or modification to the contract that may result in a cost increase can be authorized only by the Contracting Officer, Mrs. Crystal D. Sheridan, who may issue oral orders on an emergency basis; however, orders must be issued in writing within three days after issuance of oral instructions.

ADDITIONAL REQUIREMENTS

1. PERSONNEL SECURITY

The Government reserves the right to deny access to U.S.-owned and U.S.-operated facilities to any individual.

After award of the contract, the Contractor has fifteen (15) calendar days to submit to the Contracting Officer a list of personnel assigned to this service for the Government to conduct all necessary security checks. Please include back-up personnel as well.

For each individual the Contractor shall fill a Security Questionnaire, and provide copy of his/her ID card (with picture), and copy of “Casellario Giudiziario” and “Certificato Carichi Pendenti” For each car/truck that will enter the premises the license plate number with a copy of the license is also required.

2. STANDARDS OF CONDUCT

(a) General. The Contractor shall maintain satisfactory standards of employee competency, conduct, cleanliness, appearance, and integrity and shall be responsible for taking such disciplinary action with respect to employees as required. Each Contractor employee is expected to adhere to standards of conduct that reflect credit on themselves, their employer, and the United States Government. The Government reserves the right to direct the Contractor to remove an employee from the worksite for failure to comply with the standards of conduct. The Contractor shall immediately replace such an employee to maintain continuity of services at no additional cost to the Government.

(b) Uniforms. As specified above.

(c) Disorderly conduct, use of abusive or offensive language, quarreling, intimidation by words, actions, or fighting shall not be condoned. Also included is participation in disruptive activities that interfere with normal and efficient Government operations.

(e) Intoxicants and Narcotics. The Contractor shall not allow its employees while on duty to possess, sell, consume, or be under the influence of intoxicants, drugs or substances that produce similar effects.

3. PERSONNEL HEALTH REQUIREMENTS

All employees shall be in good general health without physical disabilities that would interfere with acceptable performance of their duties. All employees shall be free from communicable diseases.

4. INSURANCE

Personal Injury, Property Loss or Damage (Liability). The Contractor assumes absolute responsibility and liability for any and all personal injuries or death and property damage or losses suffered due to negligence of the Contractor's personnel in the performance of this contract. The Contractor's assumption of absolute liability is independent of any insurance policies.