Attachment D Price Quotation Worksheet.xlsx
XLSX spreadsheet 26 KB Posted
- Attached to
- Catering Services (2nd Full-Service Caterer)
- Solicitation number
- FHF-24-Q-0036
- Issued by
-
Federal Housing Finance Agency
About this file
This document is an attachment to a federal Request for Quote (RFQ) for Catering Services. The RFQ is a combined synopsis/solicitation under FAR Part 12 and Part 13 procedures. The catering services are required for the Federal Housing Finance Agency (FHFA) in Washington, DC over a 5-year period, with a base year and 4 option years.
The attachment provides a detailed Price Quotation Worksheet, which includes fixed pricing for various catering labor categories, food/beverage items, and equipment rental. The price evaluation will be based on the total price in Tab B of the worksheet. The document also outlines the solicitation process, which is a two-phase approach. Phase I requires vendors to submit corporate experience information, while Phase II involves oral presentations, menu tastings, and submission of a technical approach, past performance, and price proposal. The Government anticipates awarding one contract on a best value basis, with technical factors being more important than price.
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Other files
| File | Type | Posted |
|---|---|---|
| Attachment B Clauses and Provisions.docx | DOCX document | |
| Appendix 1 Plaza Level Conference Center Equipment List.docx | DOCX document | |
| Attachment C Wage Determinations.pdf | ||
| Appendix 2 Director Suite Pantry Kitchen Equipment List.docx | DOCX document | |
| Attachment A Performance Work Statement.docx | DOCX document | |
| Attachment E Small Business Subcontracting Plan.docx | DOCX document |
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Text version
A - Labor Rates & Materials
| Base Year | Option Year 1 | Option Year 2 | Option Year 3 | Option Year 4 | |
| Section I: Labor Categories | Hourly Rate | ||||
| Catering Coordinator | |||||
| Banguet Captain | |||||
| Exec Chef | |||||
| Sous Chef | |||||
| Banquet Server | |||||
| Quoter Insert Labor Category | |||||
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| Quoter Insert Labor Category | |||||
| Section II: Fixed Priced Materials | Unit Price | ||||
| 30” Round low cocktail tables (rental) | |||||
| 30” Round tall cocktail tables (rental) | |||||
| 6’ Serpentine tables (rental) | |||||
| 132" Linens (rental) | |||||
| 120" Linens (rental) | |||||
| Chafing Dish (rental) | |||||
| Carving Station (rental) | |||||
| Punch Bowl (rental) | |||||
| Passed Food Platers (rental) | |||||
| Serving Utensil (rental) | |||||
| Quoter Insert Material | |||||
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&"-,Bold"&11Attachment D
TAB A
Price Quotation Worksheet The information requested is for evaluation and price realism purposes only. FHFA and Vendor both acknowledge the labor and actual product mix under Tab B may change during performance, but the fixed prices on Tab A will not change.
Tab A - Quoters shall complete the YELLOW fields. Quoters may add rows to the spreadsheet if additional Labor Categories and Materials are required for Sections I or II. The labor rates includes all costs associated with performance including all overhead, overtime, local travel, and any other costs not expressly identified as Other Direct Costs (Reimbursables).
Tab B - Quoters will not change quantities or other amounts inserted by FHFA in the RFQ. Quoters only complete those cells highlighted in YELLOW. The Unit Rate for the Labor Categories on Tab B will be populated based on Tab A.
FHFA's maximum per person cost for each meal is set by the prevailing GSA Per Diem rate for the geographical location. Refreshment breaks are limited to 20% of the prevailing total Meals & Incidentals (M&IE) for the geographical location. For purposes of completing this attachment, the geographical location is Washington, DC.
Rates shall be rounded to the 2 decimal place to avoid rounding errors.
This attachment will be included in the resulting award.
Price Schedule Terms This is a time-and-materials (T&M) contract. The labor and actual product mix under Tab B may change during performance, but the fixed prices on Tab A will not change.
The only other direct costs permitted for reimbursement include food and beverage; equipment rental; delivery; furniture and seating; linens and table coverings; dinnerware; beverageware; flatware; servingware; tabletop displays, decor, and accessories; disposable/recyclable dinnerware, beverageware, and flatware; serving equipment; beverage supplies; and other supplies needed in conjunction with a catered event. Any other items are considered to be part of the overhead included in the fixed price.
No additional charges will be paid for material handling or subcontract administration costs beyond what is stated within FAR 52.212-4 with Alternate I.
FHFA's maximum per person cost for each meal is set by the prevailing GSA Per Diem rate for the geographical location. Refreshment breaks are limited to 20% of the prevailing total Meals & Incidentals (M&IE) for the geographical location.
B - Catering Services
| Base Year | Option Year 1 | Option Year 2 | Option Year 3 | Option Year 4 | |||||||||||||
| Description | Unit | Qty. | Unit Price | Extended Price/Cost Per Event | Qty. | Unit Price | Extended Price/Cost Per Event | Qty. | Unit Price | Extended Price/Cost Per Event | Qty. | Unit Price | Extended Price/Cost Per Event | Qty. | Unit Price | Extended Price/Cost Per Event | Total |
| Catering Coordinator | HR | 546 | $0.00 | $0.00 | 546 | $0.00 | $0.00 | 546 | $0.00 | $0.00 | 546 | $0.00 | $0.00 | 546 | $0.00 | $0.00 | $0.00 |
| Banquet Captain | HR | 75 | $0.00 | $0.00 | 75 | $0.00 | $0.00 | 75 | $0.00 | $0.00 | 75 | $0.00 | $0.00 | 75 | $0.00 | $0.00 | $0.00 |
| Exec Chef | HR | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | $0.00 |
| Sous Chef | HR | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | 4 | $0.00 | $0.00 | $0.00 |
| Banquet Server | HR | 816 | $0.00 | $0.00 | 816 | $0.00 | $0.00 | 816 | $0.00 | $0.00 | 816 | $0.00 | $0.00 | 816 | $0.00 | $0.00 | $0.00 |
| Breakfast (Continental- breakfast pastry, seasonal fruit, yogurt parfait, & coffee/tea) | Serving | 1620 | $0.00 | 1620 | $0.00 | 1620 | $0.00 | 1620 | $0.00 | 1620 | $0.00 | $0.00 | |||||
| Breakfast (Hot- breakfast meat, eggs , side, biscuit, & coffee/tea) | Serving | 180 | $0.00 | 180 | $0.00 | 180 | $0.00 | 180 | $0.00 | 180 | $0.00 | $0.00 | |||||
| AM Break (variety of breakfast/cereal bars, granola bars, whole fruit, mini bagels, & beverages) | Serving | 870 | $0.00 | 870 | $0.00 | 870 | $0.00 | 870 | $0.00 | 870 | $0.00 | $0.00 | |||||
| Lunch (Box - 1 sandwich, 1 side, 1 cookie, & 1 beverage) | Serving | 2146 | $0.00 | 2146 | $0.00 | 2146 | $0.00 | 2146 | $0.00 | 2146 | $0.00 | $0.00 | |||||
| Lunch (Plated/Buffet - 1 starter, 1 protein, 1 starch, 1 vegetable, 1 roll, 1 dessert, & 1 beverage) | Serving | 612 | $0.00 | 612 | $0.00 | 612 | $0.00 | 612 | $0.00 | 612 | $0.00 | $0.00 | |||||
| PM Break (variety of chips, popcorn, pretzels, trail mix, cookies, brownies, & beverages) | Serving | 1520 | $0.00 | 1520 | $0.00 | 1520 | $0.00 | 1520 | $0.00 | 1520 | $0.00 | $0.00 | |||||
| Dinner (Plated/Buffet - 1 starter, 1 protein, 1 starch, 1 vegetable, 1 roll, 1 dessert, & 1 beverage) | Serving | 4 | $0.00 | 4 | $0.00 | 4 | $0.00 | 4 | $0.00 | 4 | $0.00 | $0.00 | |||||
| Lunch Reception (hors d’oeuvres (6 options), desserts (2 options), & beverages) | Serving | 620 | $0.00 | 620 | $0.00 | 620 | $0.00 | 620 | $0.00 | 620 | $0.00 | $0.00 | |||||
| Dinner Reception/Holiday Event (hors d’oeuvres (6 options), desserts (2 options), & beverages) | Serving | 175 | $0.00 | 175 | $0.00 | 175 | $0.00 | 175 | $0.00 | 175 | $0.00 | $0.00 | |||||
| Decorations & Equipment Rental | LS | 1 | $51,690.00 | $51,690.00 | 1 | $53,500.00 | $53,500.00 | 1 | $60,728.00 | $60,728.00 | 1 | $62,853.00 | $62,853.00 | 1 | $65,053.00 | $65,053.00 | $293,824.00 |
| TOTAL: | $51,690.00 | $53,500.00 | $60,728.00 | $62,853.00 | $65,053.00 | $293,824.00 | |||||||||||
| NOTES | |||||||||||||||||
| Serving = Per Person |
&"-,Bold"&11Attachment D
TAB B
File details come from the government source that posted it. Updated .