Attachment 1 - PWS UTA Meals.pdf

FA480920Q00XX

Attachment 1

PERFORMANCE WORK STATEMENT

916 ARW, 414 FG, & 567 RHS UTA

1. Scope of Work.

The Service Provider (SP) will provide the food, labor, supplies, transportation and services to support enlisted personnel assigned to the 916th Air Refueling Wing, the 414th Fighter Group, and the 567th Redhorse Squadron during scheduled Unit Training Assemblies (UTAs). UTAs for each unit occur once or twice per month and vary from Saturday – Sunday, Friday – Sunday and occasionally, Saturday – Monday.

2. Period of Performance.

Base Period: 1 October 2020 – 31 March 2021

Option Year 1: 1 April 2021 – 30 September 2021

3. Location.

Seymour Johnson Air Force Base, Heritage Hall and the SP’s restaurant location within a 4-mile radius of Seymour Johnson Air Force Base, North Carolina.

4. Troop Feeding Operations Responsibilities.

A. SP will provide lunch and dinner at the SP’s restaurant location. The Government will notify the SP at least two weeks in advance of a UTA, specify the meals to be provided and the expected number of attendees.

• For example, if the 916th ARW has a UTA scheduled for 8-9 February, the Government will inform the SP NLT 24 January that 275 attendees will be attending dinner at the restaurant on Saturday, 8 February between the hours of 5:00 pm and 6:30 pm. See Appendix A for estimated workload data.

B. SP will provide full-service catering of lunch and dinner at Seymour Johnson AFB. The Government will notify the SP at least two weeks in advance of a UTA, specify the meals to be provided and the expected number of attendees.

• Using the example above, if the 916th has a UTA scheduled for 8-9 February, the

Government will inform the SP NLT 24 January that 325 attendees will be attending the catered lunch at Seymour Johnson AFB on Saturday, 8 February and Sunday, 9 February, between the hours of 11:00 am and 1:00 pm. See Appendix A for estimated workload data.

• “Full-service catering” shall include:

• Set up and tear down of all equipment and food. To ensure catered meals begin promptly, allow enough time for base access and setup.

• All dishes, flatware, cups, saucers, bowls, glasses, napkins, clamshells and other implements and/or supplies as may be required.

• Removal of all waste (dumpsters available on site for disposal).

C. SP will provide a to-go option for lunch and dinner. Meals shall be prepared at the SP’s restaurant location and be picked up by the requesting unit. The Government will notify the SP at least two weeks in advance of a UTA to specify the meals provided and the expected number of to-go meals needed. This option can be utilized during extenuating circumstances (i.e. pandemics, natural disasters, and any other crisis or emergency situation).

• Using the example above, if the 916th has a UTA scheduled for 8-9 February, the

Government will inform the SP NLT 24 January that 325 to-go meals will be needed for lunch on Saturday, 8 February and Sunday, 9 February, by 12:00 pm. See Appendix A for estimated workload data.

• “To-go Meals” shall include:

• Two different to-go options reservists can choose from.

• Clamshells, plastic flatware, and napkins as required.

• Delineation between the to-go meals (i.e. group all option 1 meals together and all option 2 meals together in a bag. Then, write on option 1 or option 2 on the outside).

D. UTA meals at either the SP’s restaurant or catered at SJAFB will be served buffet-style. SP shall serve at least three different buffets on rotation to ensure different meals are being served throughout the Unit Training Assemblies. SP shall provide at least two different to-go options which include one meat, one vegetable, one starch, one bread, and a drink.

E. All meal preparation and services shall be accomplished with a high degree of sanitation as proscribed in AFI 48-116, Tri Service Food Code, and local public health standards.

F. SP shall meet the nutrition and portion requirements as prescribed in Appendix B.

G. SP shall have all food items delivered, setup, available, and open for service as stated in Appendix A.

H. SP shall provide all condiments (sugar, cream, sweetener, salt, pepper, etc.).

I. SP shall provide grab-and-go food storage containers such as clamshells.

J. Reserve members shall follow the SP’s standard protocol for customers when receiving their meal.

5. Billing Instructions

A. SP shall submit a separate invoice in Wide Area Work Flow (WAWF) for each unit each month.

For example, each month the SP will submit three separate invoices: Invoice #1: CLIN 0001 for the 916th in the amount of $9,500.00; Invoice #2: CLIN 0002 for the 414th in the amount of 1,750.00; and Invoice #3: CLIN 0003 for the 567th in the amount of $489.05. This will allow each unit to either accept or reject the invoices that pertain to their unit in WAWF.

B. When meals are served at the SP’s restaurant, the SP shall only invoice for the actual number of meals served. When meals are catered, the SP shall invoice for the estimated number of meals the Government anticipates will be needed. For to-go meals, the SP shall invoice for all meals ordered.

APPENDIX A

Serving Hours, Locations and Meal Estimates

The following are the approximate days, meal period, serving hours, estimated number of meals and location required for each UTA. There will be some variability in this estimated schedule. For example, the 567th RHS has scheduled a UTA in December for Friday – Sunday and a UTA in June for Saturday

– Monday. IAW para. 4 of this PWS, the Government will notify the SP at least two weeks in advance of a UTA, specify the meals to be provided and the expected number of attendees.

916th ARW

Day Meal Period

Serving Hours

Estimated Number of Meals per UTA Location

Saturday Lunch 1100-1300 275 SJAFB Heritage Hall

Saturday Dinner 1700-1830 100 SP’s Restaurant Location

Sunday Lunch 1100-1300 275 SJAFB Heritage Hall Table 1.0

414th FG

Period Serving Hours

Estimated Number of Meals per UTA Location

Friday Lunch 1100-1300 90 SP’s Restaurant Location

Friday Dinner 1700-1830 25 SP’s Restaurant Location

Saturday Lunch 1100-1300 90 SJAFB Heritage Hall

Table 2.0

567th RHS

Period

Serving Hours

Estimated Number of Meals per UTA Location

Saturday Lunch 1100-1300 80 To-Go (Squadron to pick-up food at Restaurant)

Saturday Dinner 1700-1830 40 SP’s Restaurant Location

Sunday Lunch 1100-1300 80 To-Go (Squadron to pick-up food at Restaurant

Table 3.0

FA480920P0018

APPENDIX B

Nutrition and Portion Requirements

Lunch minimum requirements.

1. Coffee, hot tea, 100% juice (two selections), and iced tea with sugar, cream, and lemon wedges available and no limit on consumption. Additional beverages may be offered and consumption may be limited (example: soda or noncarbonated beverages).

2. Variety of salads or access to a salad bar containing a variety of at least two salads (spinach, pasta, potato, spring mix, etc.) and at least two dressings.

3. A selection of two or more hot rolls, biscuits, cornbread, sliced white or whole wheat bread (4 oz.

portions minimum) served with butter.

4. One 4 oz. serving of potato and/or potato substitute and an additional starch (rice, pasta) to compliment the entrée.

5. Two 3 oz. portions of cooked vegetables other than potatoes, one of which will be dark green or deep yellow.

6. At least two entrées will be offered, consisting of no less than 6 oz. of beef, pork, poultry, or fish/seafood.

7. At least two different desserts.

Dinner minimum requirements.

1. Coffee, hot tea, 100% juice (two selections), and iced tea with sugar, cream, and lemon wedges available and no limit on consumption. Additional beverages may be offered and consumption may be limited (example: soda or noncarbonated beverages).

2. Variety of salads or access to a salad bar containing a variety of at least two salads (spinach, pasta, potato, spring mix, etc.) and at least two dressings.

3. A selection of two or more hot rolls, biscuits, cornbread, sliced white or whole wheat bread (4 oz.

portions minimum) served with butter.

4. One 4 oz. serving of potato and/or potato substitute and an additional starch (rice, pasta) to compliment the entrée.

5. Three 3 oz. portions of cooked vegetables other than potatoes, one of which will be dark green or deep yellow.

6. At least three entrées will be offered, consisting of no less than 6 oz. of beef, pork, poultry, or fish/seafood.

7. At least two different desserts but no more than five.