Attachment 2 SoN - 820 IS Final.pdf

CUI

STATEMENT OF NEED

For the 820th Intelligence Squadron

Offutt AFB, Nebraska 68113

SUBJECT Statement of Need for Catering Services – Meals for 820th Intelligence Squadron Reservists During Inactive Duty Training (IDT) Weekends

1. Purpose/Objective This Statement of Need justifies the establishment of a Blanket Purchase Agreement (BPA) for the provision of three meals per day (breakfast, lunch, and dinner) to authorized Enlisted Traditional Reservists of the 820th Intelligence Squadron during their Inactive Duty Training (IDT) weekends that occur on a monthly basis (schedule to be provided). The objective is to ensure nutritional support aligned with Air Force fitness standards, body composition requirements, and readiness goals, while accommodating operational constraints such as limited storage, duty schedules, and lodging arrangements. This supports mission performance during primarily sedentary, computer-based training activities.

2. Background/Operational Context The 820th Intelligence Squadron consists of approximately 35 Enlisted Traditional Reservists (increases or decreases in the number of personnel will not be significant and a roster will be given 15-days before the IST weekend) performing IDT, typically on the first weekend of each month (Saturday and Sunday), with 11 weekends per year and exceptions (no IDT is typically performed in July). Meals are required to sustain personnel during these periods, as unit resources do not support on-site preparation or storage. Previous attempts or internal efforts have relied on ad-hoc arrangements, but a dedicated BPA is needed for consistency, compliance with nutritional guidelines, and cost efficiency.

3. Requirement Description The contractor shall provide breakfast, lunch, and dinner to approximately 35 personnel per day per drill weekend, with exact headcounts provided monthly via email order (minimum 15 calendar days lead time). Meals must meet the following:

• Nutritional Guidelines: Breakfast 500–800 kcal; lunch and dinner 800–1,000 kcal each.

Standard nutritional makeup per dietitian recommendations, emphasizing whole-food, minimally processed options. Avoid highly processed/ultra-processed foods, excessive fried items, added sugars, unhealthy fats, and high sodium to support fitness standards, cognitive focus, and long-term readiness per DoD/Air Force guidance (e.g., 2025–2030 Dietary Guidelines for Americans).

• Meal Composition Examples (rotating/cycle menu preferred, 4–6 options per meal type for variety):

• Breakfast: Hot, ready-to-eat (e.g., oatmeal with toppings, scrambled eggs, bacon/sausage, Greek yogurt, whole-grain toast).

• Lunch: Grab-and-go (e.g., whole-wheat wraps/sandwiches with lean protein, sides like salad/chips/fruit).

• Dinner: Pre-wrapped/prepared, ready-to-eat or reheatable in lodging microwave (e.g., baked salmon/lean beef, rice/quinoa, steamed vegetables, side salad).

• Beverages: Milk/juice for breakfast; water, tea, lemonade, soda, coffee, or sports drinks for lunch/dinner.

• Dietary Accommodations: Approximately 5% vegan, 2% gluten-free; exact counts provided per order. No prohibited items: nut-free or other restrictions as notified.

• Packaging/Delivery: Individually sealed/tamper-evident where applicable (grab-and-go/reheatable), labeled with contents, allergens, prep date/time, and reheating instructions. Microwave-safe, vented containers for reheatable items. Disposable utensils/condiments/packaging (economic/recyclable preferred).

• The contractor is not required to be based in the local area. However, the food must be prepared locally in order for the food to arrive at the destination in the condition specified above (i.e. proper temperatures, ready to eat).

• Delivery Location: Primary; East side of Bldg D (Martin Bomber Building), Offutt AFB, Nebraska. Bldg D is a building that can be driven in (there are roadways in the building).

Service locations in the building can be provided in a walk-through.

• Delivery windows will be: 0700 for breakfast (ready-to-eat/hot at industry standard temps); 1100 for lunch; and dinner will be a grab-and-go for pickup at 1600. Delivery must be prompt as time constraints do not allow for tardiness. Refrigerated items must be at 40°F and frozen items at 0°F.

• Service Details: ServSafe-certified kitchen manager; drivers/handlers follow industry standards. Base access via company spreadsheet list (badges/vehicle inspection case-by-case).

4. Impact if Not Funded/Acquired Without contracted catering, Reservists face inadequate nutrition during drills, potentially degrading focus, performance, recovery, and compliance with fitness/body composition standards. This increases risks of fatigue, health issues, reduced readiness, and potential failures in PT assessments or deployability. Ad-hoc sourcing is inefficient, inconsistent, and may exceed costs without volume guarantees.

5. Alternatives Considered

• On-base preparation/storage: Not feasible due to storage constraints and lack of facilities.

• Individual reimbursement: Although more ideal than a contract, not permitted per JTR.

6. Funding and Timeline

• Estimated Cost: To be determined via competitive BPA quotes; include per-person-per-day for three meals (with all charges—fuel, delivery, setup/teardown/cleanup, labor— itemized but rolled into overall price). Prices confirmed for 12 months preferred. Federal tax-exempt (certificate provided if requested).

• Period of Performance: Indefinite delivery via BPA calls; aligned with FY drill schedule (provided 2 months prior to new FY which starts in Oct of the Calendar Year; monthly orders with 15-day lead time).

• Payment: GPC card upon delivery, inspection, and acceptance (no advance payments).

7. Acceptance Criteria

For services to be considered acceptable, Contractor will arrive on time and be ready to serve the food at the agreed time. Events will typically be time sensitive, and the contractor should be punctual. Other considerations for acceptance are: 1) Were the food/beverages prepared, served, and held at appropriate temperatures as outlined in the references above 2) Were the correct quantities of food/beverages provided and 3) Did the contractor provide an appropriate number of supplies and personnel?

8. Point of Contact Cary L. Mueller, CMSgt, Senior Enlisted Leader, 402-232-7023, cary.mueller.1@us.af.mil – Primary Requirement Owner POC for 820 IS.

Additional POCs: MSgt Morgan Anderson (morgan.anderson.12@us.af.mil) and Capt Julie Moulton (julie.moulton@us.af.mil)