Cafeteria_Draft PWS.pdf

PERFORMANCE WORK STATEMENT (PWS)

UNITED STATES STRATEGIC COMMAND (USSTRATCOM)

CAFETERIA OPERATIONS CONTRACT

OFFUTT AIR FORCE BASE, NEBRASKA

TABLE OF CONTENTS

Contents

PERFORMANCE WORK STATEMENT (PWS)

1. Scope

2. Background

3. Objectives

4. General Cafeteria Management Requirements

4.1 Hours of Operation

4.2 Cafeteria General Management

4.3 Personnel

5. Contract Management

5.1 Incoming Transition Plan

5.2.Outgoing Transition Plan

6. Quality Control Plan

7. Contingency Operations Plan

8. Operations during Emergency Situations

8.1 Declared National Pandemics

8.2 Down Days

9. Reporting requirements

9.1 Routine Monthly Progress Report (MPR)

9.2 Equipment records

10. Services and Deliverables

10.1 Service Requirements

10.2. Catering and Special Functions

10.3 Menus

10.4 Standard Procedures for Menu and/or Price Changes

10.5 Nutrition

10.6 Food Quality

10.7 Convenience Store Items

10.8 Innovation

10.9 Diner Advisory Board

10.10 Wait Times

11. Patron Payment

12. Ordering and Delivery Options

13. Deliveries of Inventory or Materials

14. Sanitation

15. Trash Removal

16. Recycling

17. Rodent Prevention

18. Cleaning and Janitorial Services

18.1 Serveries, Kitchen, and Dining Facility:

18.2 Daily Cleaning and Janitorial Services

18.3 Weekly Cleaning and Janitorial Services

18.4 Quarterly Cleaning and Janitorial Services

18.5 Semi-Annual Cleaning and Janitorial Services

Deliverable 10)

18.6 Equipment and Utensils

19. Contractor Performed Maintenance

20. Contractor Performed Repairs

21. Physical Security of Areas

22. Hazardous Conditions

23. Liability

24. Fire and Civil Defense Drills

25. Environmental Responsibility

26. Permits and Licenses

27. Inspections and Acceptance

27.1 Inspections by the Government

27.2 Acceptance Criteria

28. Suspension of Work

29. Deliverables

29.1 Delivery Address

29.2 Method of Delivery

29.3 Shipping

29.4 Government Acceptance Period

29.5 Delivery Schedule Abbreviations

29.6 Deliverable / Delivery Schedule

30. Contract Administration Data

30.1 Place of Performance

31. Other Terms, Conditions, and Provisions

31.1 Government Furnished Facilities

31.2 Public space

31.3 Rights and Authority of the Government

31.4 Patronage

31.5 Business Licenses, Taxes & Assessments

31.6 Security and Access Requirements

32. Quality Assurance

33. Performance Objectives

34. Glossary of Acronyms

PERFORMANCE WORK STATEMENT (PWS)

Title: UNITED STATES STRATEGIC COMMAND (USSTRATCOM) CAFETERIA

OPERATIONS CONTRACT

Requiring Activity Name: USSTRATCOM J4 Logistics Directorate

1. Scope

The purpose of this requirement is for a food services provider (“the Contractor”) to establish, manage, and operate, a food service contract for the USSTRATCOM Command & Control Facility, known as the LeMay Building, located at 900 SAC Boulevard, Offutt Air Force Base, Nebraska, 68113. The Contractor shall operate the USSTRATCOM food service program to dispense freshly prepared food, beverages and such other food and beverage items as authorized by the Government in accordance with (IAW) all terms and conditions specified herein. The food service facilities include a large cafeteria food preparation area with space available for dry and cold food storage, to be fit out by the contractor. The Contractor may choose to fit the space with various franchises, serving as a “food court,” or a single cafeteria with various stations designed to provide wide variety of hot and cold foods, including a full array of grilled, baked, fried, and raw foods. The term “cafeteria” as used herein includes the food preparation and storage areas, food serving areas, any franchises located within the food serving areas, a contractor management office space, supply rooms, cleaning facilities, refuse and garbage containers, and other area(s) assigned to or used by the Contractor in the operation of all cafeteria services.

The Contractor’s primary revenue will result from cafeteria sales under the contract and will be provided at no cost to the Government for the professional operation and maintenance of the cafeteria. The food services are to be operated for the benefit of approximately 3,800 occupants (Federal Government employees and supporting contractors) of the LeMay Building. The Government shall not be held responsible for any variation from the estimated population figure since the extent of occupancy and cafeteria visitation cannot be guaranteed. The building is not open to the public due to security considerations; therefore, cafeteria usage is limited to the building population and authorized visitors.

The Period of Performance consists of a base period of one year plus four one-year option periods.

2. Background

The primary cafeteria area occupies 10,560 square feet and is located on the 1st floor. This area includes the following: a 1,426-square foot food preparation, 782-square foot storage area, 2 areas for walk in refrigerator/freezers, one 191-square foot and one 378-square feet, and 480-square foot of serving area along with a 6,513-square foot dining area with a seating capacity of approximately 280 persons that is adjacent to the serving area. Food service shall be served “cafeteria style” in the serving area. “Cafeteria style” is defined as a service model in which otherwise wait on themselves. The cafeteria’s minimum hours of operation shall be weekdays only, Monday through Friday (M-F) from 6:00 a.m. until 2:00p.m., excluding Federal Holidays.

Carbon Dioxide Gas, used for the fountain drinks, must be stored in the general storage location inside the cafeteria storage area (Room N1.178). The system must be designed, furnished, and installed by the Contractor. The Contractor is responsible for stand up and fit out of the cafeteria, excluding the seating area, which has been furnished by the government.

3. Objectives

The primary objective of this requirement is to establish a contractual relationship with a full-service food/cafeteria management provider who shall:

a. Furnish all personnel, supervision, food products, and all other items (unless otherwise specified) necessary to operate the cafeteria and provide dining services.

b. Offer a variety of tasty, appetizing, quality food items, including healthy items, in quantities to satisfy customer demand and maximize customer satisfaction.

c. Offer a food delivery service, if possible, in the future that provides a variety of pre-made food items, including healthy options.

d. Offer espresso drinks, brewed coffee, and a variety of teas, as well as refreshment beverages.

e. Offer bulk food (catering) services for special events.

f. Provide cafeteria services Monday through Friday, except during Federal

Government holidays or other closures as dictated by the USSTRATCOM Commander or his appointed representative.

g. Provide fast, friendly, courteous cafeteria services that will result in a high level of customer satisfaction.

h. Establish, operate, and manage the cafeteria.

i. Maintain on-going communications with the contracting officer representative

(COR), who will serve as the principal contact regarding management and operation of the cafeteria, as related to the terms and conditions of the contract.

j. Report all health and safety inspections and results to the COR within twenty-four hours.

k. Streamlined QR code and ticketing system.

l. Self-checkout lines

4. General Cafeteria Management Requirements

4.1 Hours of Operation.

The Contractor’s hours of performance shall provide ample time to comply with the required serving hours, the preparation required for serving, and the subsequent cleaning of the facilities.

The full-service serving hours (local time), with no closures between breakfast and lunch, for the cafeteria services are at a minimum to include:

Cafeteria Hours for Customers

Open Monday through Friday from 6:00 a.m. to 2:00

PM

Breakfast 6:00 a.m. – 10:00 a.m.

Lunch 11:00 a.m. – 2:00 p.m.

Grab and Go 24/7 access

Cafeteria services will be provided five (5) days per week, Monday through Friday (except for holidays observed by the Federal Government). The Contractor may submit a written request to the COR to adjust/modify the serving hours, subject to approval of the COR. The Government may also request adjustment/modification of serving hours.

USSTRATCOM may not adjust hours of operation (except as otherwise provided in this PWS) without Contractor’s agreement.

No work shall be performed on weekends or Federal holidays without prior approval of the COR and/or the CO. Federal holidays include New Year’s Day, Martin Luther King’s Birthday, Washington’s Birthday, Memorial Day, Juneteenth, Independence Day, Labor Day, Columbus’ Day, Veteran’s Day, Thanksgiving, Christmas, and additional days as proclaimed by the President. In the event the Commander, USSTRATCOM, or his appointed representative, deems it necessary for cafeteria services to be functioning during federal holidays and/or weekends, the government will provide a minimum notification of 3 business days. This notification will be provided by the COR.

4.2 Cafeteria General Management

The Contractor shall designate a qualified on-site food service General Manager who has the authority to supervise personnel and act for the Contractor on a day-to-day basis for all cafeteria and personnel related matters. The General Manager or a person designated to act on his/her behalf shall be available from the time the cafeteria opens to closing.

The General Manager and Head Chef shall be professional, qualified in food service, and must be certified in the ServSafe food safety program. At a minimum, the General Manager shall possess five (5) years consecutive experience in a position of comparable responsibility. At a minimum, Head Chef shall possess three (3) years of food service experience.

The General Manager shall be able to effectively manage the day-to-day effective operation of the USSTRATCOM cafeteria relative to supervision of personnel and training, menu planning, purchasing, cost control, sanitation, etc. The General Manager, Chef, or unit managers (which includes any franchises) must always be onsite at the cafeteria locations that they are open, for the duration of this contract.

4.3 Personnel

Employees of the Contractor shall be fully capable of performing the type of work for which they are employed. The Contractor shall employ sufficient personnel to maintain sanitary conditions and satisfactory service which will always ensure prompt and efficient service at all times. As performance of this contract will require access to a U.S. Federal Government facility, all cafeteria employees must pass a National Crime Information Center (NCIC) background check in order to gain physical access to the campus and building. All cafeteria employees must be

U.S. Citizens or Resident Aliens in order to be eligible for the background check and approval of access.

The Contractor shall provide an annual comprehensive staffing plan for the operation of this facility (Deliverable 1). This staffing plan shall include job descriptions and the chain of management command.

The Contractor's employees shall always present a clean, well-groomed, uniform while performing on this contract and shall wear some form of professional identification, customary to the industry. All employees shall be sober, conscientious, neat, and courteous. All employees must be free of communicable diseases at all times, while on duty. The Contractor must shall provide an adequate staff of food service employees to perform the varied and essential duties inherent to a successful food service operation. The food station operators, and cashiers must be able to speak English. The Contractor's employees shall wear proper attire, including hair nets and/or head covers and gloves, as appropriate, during the time they are performing their duties in the building. Legible name plates identifying each employee and the Contractor shall be provided by the Contractor and displayed as part of the uniform. The Contractor shall promptly remove or deny access to any personnel whose conduct is determined by the Contractor or the COR to be inconsistent with the best interests of the occupants or on matters of security or overt evidence of communicable disease. The Contractor shall continue to perform contract services following the removal or denial of access to any personnel.

The AFMAN 48-147 and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Contractor. 55th Medical Group shall conduct an opening inspection prior to any food facilities operated by the Contractor serving food. A health official from the 55th Medical Group will also inspect the food, preparation and serving areas for the cafeteria periodically throughout the year and when requested by the Government. The certification indicating successful passage of inspection will be available for viewing on request.

All personnel shall be certified in ServSafe food safety program while working directly in the production or serving of food.

The Contractor shall require the employees to comply with instructions pertaining to conduct and building regulations that are in effect for the control of persons in the building, or as may be issued for that purpose by Government representatives. The Contractor shall cooperate with Government authorities in any administrative, civil, or criminal proceedings, including providing documentation related to employees or performance under this contract.

The Contractor is required to have an annual training program in place (Deliverable 2) that will continue for the duration of this contract and any extensions thereof, to ensure that their employees perform their jobs with the highest standards of efficiency and sanitation.

Contractor employees shall be trained annually in the areas of food handling, sanitation, and nutrition as identified in the USDA regulations, Hazardous Material (Material Safety Data Sheet – MSDS), Personal Protective Equipment, Fire Prevention and Protection, Emergency Management Drills. All training shall be documented by the Contractor and on file and available to be viewed by the COR prior to any Contractor employees beginning to perform services under this contract or at any time during performance of this contract.

The Contractor shall also provide full name, date of birth, place of birth, citizenship, and Social Security Number to the COR at least seventy-two (72) hours prior for any visitors it is hosting at the LeMay Building, as well as, the name of the Contractor escort for the visitor. The Contractor shall provide any necessary escorts for visitors. Permanent personnel may be issued Common Access Cards for escorting visitors, sub-contractors, and other necessary personnel.

Contractor shall immediately notify the COR of personnel who quit or are terminated.

Contractor personnel who quit or are terminated must return all badges and keys within 48 hours of the end of employment to the Cafeteria Manager. Upon receipt, the Cafeteria Manager will return all badges to the COR within 24 hours. If the Cafeteria Manager is unable to obtain the badges from the terminated employee, notification will be made to the COR.

All articles found by the Contractor, the Contractor's agents or employees, or by patrons and given to the Contractor shall be turned in to the COR or the J4 office (S1.146) as lost and found items.

5. Contract Management

The Contractor shall provide the Government with a corporate/business point of contact for all issues associated with management of this contract. This point of contact will be a member of the corporate staff who does not provide direct food service support under this requirement.

5.1 Incoming Transition Plan

The Contractor shall provide a plan for sixty (60) calendar days of incoming transition from contract award to full operating capability. The Contractor shall coordinate with the Government in planning and implementing a complete transition to the Contractor's Cafeteria Management model. The Contractor shall collaborate with the Government to develop and deliver an Incoming Transition Plan (Deliverable 3). The Government will designate a transition period for the incoming Contractor to coordinate and work with the facilities management organization. This plan shall include, but is not limited to the contractor’s approach to accomplish the following tasks during the transition period:

• Coordination with Government representatives,

• Planning for and hiring qualified staff,

• Obtain any food service licenses, permits, certifications, as required by Federal, State, and Local regulation or as otherwise delineated herein,

• Distribution of Contractor purchased Government owned assets, including facilities, equipment, furniture, phone lines, computer equipment, etc.,

• Transfer of Government Furnished Equipment (GFE) and GFE inventory management assistance,

• Applicable Government briefing and personnel in-processing procedures,

• Coordination with the Government to account for government keys, ID/access cards, and security codes.

The Contractor shall take into consideration the security requirements as listed in the contract that covers access to the LeMay Building and adjust its Transition-In-Plan (TIP) accordingly.

The TIP shall include the transition team, its organization, and responsibilities. The TIP shall contain a complete listing of activities and milestones that must be completed before cafeteria operations begin. The TIP shall include a transition schedule that clearly indicates the time required between contract award and cafeteria opening. The TIP shall contain logical work breakdown, key milestones, key personnel, and dependencies during transition and deployment.

The TIP shall include communications with the Government to include periodic status updates and notification of milestone completions.

The Government will be responsible for any existing condition(s) identified during the thirty

(30) calendar days after contract award. The Contractor shall be responsible for any conditions not reported to the Government within the thirty (30) calendar days after award.

Final 55th Medical Group’s Public Health Office inspections are scheduled to take place within the 30-calendar day transition period. The Contractor shall attend this inspection as it relates to the cafeteria space. It is anticipated that the contractor shall serve the first meal by approximately 30 calendar days after award. All licenses, permits, and or certifications required must be obtained prior to the first meal service.

5.2. Outgoing Transition Plan

In the event services will continue under a different contractor, the current contractor must provide a smooth transition from contract award to full operational status of the new contractor’s period of performance. There shall be absolutely no breaks in cafeteria service at any point during the transition processes.

The Contractor shall provide a plan (Deliverable 4) for sixty (60) calendar days of outgoing transition for transitioning work from an active contract to a follow-on contract/order or Government entity. This transition may be to a government entity, another Contractor or to the incumbent Contractor under a new contract/order. In accordance with the Government-approved plan, the Contractor shall assist the Government in planning and implementing a complete transition from this Contract to a successful provider. This shall include formal coordination with Government staff and successor staff and management. This transition plan shall include, but is not limited to:

• Coordination with Government representatives,

• Coordination with other, newly awarded Contractors,

• Review, evaluation, and transition of current support services,

• Review and determination of start-end revenue streams while transitioning between Contractors,

• Transfer of Government Furnished Equipment (GFE) and Government Furnished Information (GFI), and GFE inventory management assistance.

• Applicable USSTRATCOM debriefing and personnel out-processing procedures.

• Turn-in of all government keys, ID/access cards, and security codes.

The Contractor shall remove all Contractor-owned equipment, tools, parts, and belongings from the Government-furnished space by midnight on the last day of the contract. The Contractor may choose to sell the equipment to a new contractor and leave the equipment in place.

6. Quality Control Plan

The Contractor shall establish a complete, approved Quality Control Plan (QCP) (Deliverable

5) to assure that the requirements of the contract are provided as specified. The QCP is a system for identifying and correcting deficiencies in the quality of services before the level of performance becomes unacceptable and/or the Government inspector’s point out the deficiencies.

The Contractor’s quality control program, as documented in the QCP, shall include, but not be limited to the following:

a. An inspection system that is tailored to the food service operation described in the contract, and that covers all services set forth in the contract specifications. The contractor shall devise a checklist for use during regularly scheduled and unscheduled QCP inspections. Each completed checklist shall be signed and dated by the inspector at the time the inspection is completed.

b. Identify all personnel authorized to perform QCP inspections by name, title, and type of inspection each is authorized to perform. Contractor employees who actually perform work subject to inspection shall not perform quarterly quality control inspections.

c. A system to ensure that the Contractor’s employees are notified of deficiencies found in their areas of responsibility; that deficiencies are corrected (if possible); and that each employee is counseled/retrained as necessary to ensure that deficiencies do not recur.

d. The Contractor shall maintain a local file of all completed checklists with corrective actions annotated and dated. All documentation generated by the contractor’s QCP shall be made available for Government review throughout the term of the contract.

e. The COR may compare inspections performed by the Contractor’s inspectors against the actual conditions which exist at the point in time.

f. The QCP shall be kept current, reflecting pertinent contract modifications and building changes or conditions.

1. The Contractor shall review the plan with all onsite employees when commencing employment and quarterly thereafter to ensure complete understanding of all applicable contract requirements. A copy of the most current QCP shall be kept on file at the work site.

2. The Contractor’s failure to submit a complete QCP to the COR for approval in accordance with the terms of these specifications may result in delaying the opening of the food court/cafeteria facility or in termination of the contract.

3. At any time during the term of the contract when performance or quality measures are not being met by the Contractor, the Government retains the right to review the current QCP and related documents.

4. Upon review the Government shall take appropriate action to ensure that all quality and performance measures are met as specified in the contract.

7. Contingency Operations Plan

The Contractor shall develop and submit a Contingency Operations Plan to the Government.

The Contingency Operations Plan shall be due ten (10) calendar days after the award of the contract and will be updated/reviewed on a quarterly basis (Deliverable 6). The Contingency Operations Plan shall document Contractor plans and procedures to maintain support within the USSTRATCOM facility during an emergency. The Contingency Operations Plan shall include the following:

• A description of the Contractor’s emergency management procedures and policy

• A description of how the Contractor will account for their employees during an emergency.

• How the Contractor will communicate with USSTRATCOM/J4 during emergencies

• A list of primary and alternate Contractor points of contact, each with primary and alternate:

• Telephone numbers

• E-mail addresses

• Procedures for protecting Government furnished equipment (if any)

8. Operations during Emergency Situations Individual contingency operation plans shall be activated immediately after determining that an emergency has occurred, shall be operational within twelve (12) hours of activation, and shall be sustainable until the emergency is resolved, and normal conditions are restored, or the contract is terminated, whichever comes first. In case of a life-threatening emergency, the COR shall immediately contact the manager to ascertain the status of any Contractor personnel who were located in Government controlled spaces affected by the emergency. When any disruption of normal, daily operations occurs, the manager shall promptly open an effective means of communication and verify:

• Key points of contact (Government and Contractor)

• Temporary work locations (alternate office spaces, telework, virtual offices, etc.)

• Means of communication available under the circumstances (e.g. email, telephone, etc.)

• Essential work products expected to continue production by priority.

Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

The manager, in coordination with the COR, must make use of the resources and tools available to continue USSTRATCOM contracted functions to the maximum extent possible under emergency circumstances.

8.1 Declared National Pandemics

During declared national pandemics the Contractor may request to reduce staffing, the number of services, the hours of service, and a limited meu. USSTRATCOM will provide notice of population reduction so the vendor can plan accordingly. After the pandemic has been resolved, USSTRATCOM will provide notification of population increase and the vendor shall return to normal business hours, provide full services, return to full staffing, and provide a full menu.

8.2 Down Days

The Contractor must provide hot food options from 6:00 a.m. to 10:00 a.m. on USSTRATCOM/Commander directed military down days. 24 hour “grab and go” options shall remain available.

9. Reporting requirements

9.1 Routine Monthly Progress Report (MPR)

The Contractor shall furnish a comprehensive Monthly Progress Report (Deliverable 7) that captures financial performance information and menu planning details that were completed within the month.

Periodic physical inventories of all food stocks on hand shall be completed by the Contractor, at least once per quarter. The Contractor is requested to provide the following information relating to patronage and sales within the MPR:

Reporting Period: Month/Year Revenue Days: #

Serving Total

Monthly Sales Total Monthly Customer

Transactions Customer Checkout

Average

Breakfast # $ Lunch # $

As part of the Monthly Progress Report, the Contractor shall also detail the previous month’s menu specials and the upcoming month’s menu specials. The Contractor shall highlight how many times a special was offered over the course of the 30-day period as well as highlight foods that did and will classify as “healthy foods”.

9.2 Equipment records

At the beginning of the contract period, the Contractor shall submit to USSTRATCOM/J43 a list of the equipment and utensils which the Contractor will provide (Deliverable 9).

Throughout the contract period the Contractor shall maintain current records of all equipment and utensils used in the contract operation, properly indicating thereon all additions, replacements and removals.

10. Services and Deliverables The Contractor shall establish and operate, the food service facilities for the purpose of dispensing food, nonalcoholic beverages, and other items as may be authorized by the USSTRATCOM COR. The following services and deliverables described apply to the general food service facilities:

10.1 Service Requirements

The Contractor shall provide a full-service cafeteria program that equals or exceeds the innovative employee dining programs in public and private organizations, incorporating popular menu trends, healthy food choices, freshly made foods, attractively merchandised stations, in a clean and sanitary facility, ensuring all customers that proper food safety procedures are followed at all times.

The Contractor shall employ sufficient and suitable personnel, provide prompt, efficient, and courteous service, and avoid undue interference with the operation of buildings in which services are provided. The Contractor shall operate and manage the cafeteria. The Contractor shall assure that dining area tables and chairs are spot cleaned continuously throughout the serving periods. The contractor shall provide busing service to remove any remaining soiled dishes after patrons have removed trays, dishes, and utensils from tables. Each food station/area shall be staffed and operational ten (10) minutes prior to the designated hours of operation.

Self-service stations must be fresh and well-stocked throughout the serving periods. A minimum of two (2) self-checkout lines must be operational at the start of the contract.

The Contractor shall provide customers with the opportunity to dine in or carry out items from all food service stations (e.g. Grill, Salad Bar, etc.).

The Contractor shall provide a flex option of unique offerings in one of the three cafeteria bays. This may include but is not limited to; ice cream sundae bar, sushi, taco bar, baked potato bar, rice bowls, soul food, fish/seafood, international faire, or a pop-up restaurant provided by an outside vendor. Outside vendors offerings will not be able to compete with standard fare offered by the Contractor.

The cost to the customer for Pop-Up Restaurant meals fall outside of the pricing guidelines elsewhere in this contract.

The Contractor shall provide frozen treat options (e.g. ice cream bars, slushies, etc.) no later than the start of the contract.

10.2. Catering and Special Functions

The Contractor shall offer catering services to LeMay Building for special events, supporting no less than 10 and no greater than 140 people, which may occur outside of normal operating hours, including early mornings and evenings. The Contractor may be requested to provide catering services at special functions, such as luncheon meetings, special events, executive-style functions in the Command Auditorium/conference center, breakfast services prior to 6:00 a.m.

normal operations start time and evening service. This service shall meet the specialized needs of informal gatherings (appetizers, vegetable trays, sandwiches, hot and cold beverage service, etc.) as well as more formal events (hors d’oeuvres, salads, entrées, desserts, hot and cold beverage service, etc.). Such catering services will be requested as needed by the Government and the Contractor will support the requirements via food preparation and delivery only.

Government personnel will place the food for events. The Government and/or its employees reserves the right to request and/or permit other Contractors to provide such catering services when it is in the best interest of the Government. These events include CAPSTONE four times each year, Keystone twice a year, Stakeholders meetings as needed, and senior military and civilian guests to the Command.

The Contractor shall offer easy to read catering menus with prices and nutritional data. At a minimum, the catering menu shall offer the following:

• Wrap/ salad/ cookie/ drink combo with a minimum of three (3) pictures

• Sandwich/ chips/ cookie/ drink combo with a minimum of three (3) pictures

• Salad with meat/ cookie/ drink combo with a minimum of two (2) pictures

• Dessert with a minimum of two (2) pictures

• Drinks

• Soups with a minimum of two (2) pictures

The Contractor will be given five (5) business days’ notice for small groups (10 people or fewer), and two (2) weeks’ notice will be given for large events (more than 10 people). In the event of a short notice (less than 5 business days), official luncheon, the government will give the contractor the option of supporting.

All terms and conditions for catering shall be specified within event-specific catering agreements with the customers.

Upon completion of the event, the Command’s Protocol Office will remove loose food items from the dishes and return them to the cafeteria, however, for sanitation purposes, dishes shall be cleaned by the Contractor’s dishwasher. If a rack is provided, dishes will be returned to the rack(s), to assist with dishwasher preparation.

10.3 Menus

It shall be the responsibility of the Contractor to provide a variety of tasty, appetizing, quality prepared foods. The Contractor shall meet or exceed business and industry standards of quality and nutrition and comply with the 2020 and all subsequent revisions of U.S. Dietary Guidelines (i.e., offer foods low in total fat, saturated fat, cholesterol, sodium, sugar, such as lean meats, low-fat dairy products, vegetables, fruits, and grain products). The variety and appearance of food in the cafeteria on each operating day shall be consistent with approved food service industry standards for comparable "business and industry" cafeterias.

During each serving period, easy-to-read menus with prices listed shall be prominently displayed for the information of patrons. Menus shall be posted at the cafeteria entrance and service points.

The Contractor shall offer a variety in menu choices to accommodate most customers. The Contractor shall offer menu selections for patrons with special dietary considerations like heart healthy, lower sugar, reduced fat, and low sodium meals and snacks, in addition to providing generally “healthy” meal options with special consideration for Military members’ needs to maintain fitness standards. The Contractor must have animal-based protein options available for employees, and these options must be inclusive of all religious dietary restrictions (for instance, there should be an option other than pork each day and there should be a fish option on Fridays, during the Catholic “lent” period.) Food options shall include fruits and vegetables.

Food options shall include both a salad bar and premade “grab and go” salads. The soda fountain shall include water; the vendor may not charge for water, but may charge for cups, if employees choose not to fill up their personally owned water bottles.

The Contractor shall charge reasonable prices for all the cafeteria food services that are highly competitive with nearby establishments and maintain fair and reasonable prices. To this end:

• The Contractor shall be allowed to submit a request in Quarter One and Quarter Three for approval for updates to item pricing based upon the previous year’s Consumer Price Index changes for food in the Midwest Region.

The Government has thirty (30) calendar days to approve or disapprove any and/all of the items. When the Contractor receives approval from the Government, the Contractor can immediately implement the approved price changes. The intent is to accomplish this task as close to the start of each calendar year as possible.

In the event the Contractor coordinates for franchise options to be available in the cafeteria, the franchise shall honor any product discounts the national level franchise is offering. Any requests for changes in franchise product discounts shall be submitted to the Government for approval. The Government has thirty (30) calendar days to approve or disapprove any and/or all the discounts. When the Contractor receives approval from the Government, the Contractor can immediately implement the approved changes.

During each serving period for all facilities, the Contractor shall provide current, easy-to-read, prominently displayed menus with prices.

Proposed acceptable menu profile:

The following is based on a proposed acceptable level of service. The Contractor is encouraged to develop services consistent with competitive practices in the private business and industry sector (e.g., salad bars, special promotions, demonstration cooking etc. The Contractor shall provide the minimum number of options listed in the profile charts listed below.

BREAKFAST PROFILE:

Complete hot breakfast menu:

Main dish examples Omelette Bacon, egg, and cheese tacos Breakfast bowl

Chicken and waffles Breakfast pizza

Examples of menu specials

Breakfast burrito - three eggs, potatoes, Pico de Gallo, and ham or sausage or bacon Big breakfast - three eggs, hash browns, toast, and two meats (ham or sausage or bacon) Chicken fried steak and eggs - chicken fried steak smothered in sausage gravy, three eggs, and hash browns

Examples of combos Pancake combo – two large pancakes, two eggs, with ham or sausage or bacon French toast combo – two French toast, two eggs, with ham or sausage or bacon Buttermilk biscuits and gravy combo – two large buttermilk biscuits with sausage gravy, two eggs, with ham or sausage or bacon Breakfast Sandwich combo - ham or sausage or bacon, egg, cheese, choice of bread, and hashbrowns

Examples of sides Grits Hashbrowns Sausage gravy Toast Ham Bacon

Item Types Number of Options Per Day

Item Types Number of Options

Per Day Main Dish 4 Beverages 5 Specials 2 Fresh Fruit 5 Combos 4 Sides 5 Pastry 4

Pastry Options

Biscotti Danishes Tarts Muffins Scones Turnovers Croissants Cookies

LUNCHEON PROFILE:

Complete hot and cold lunch menu to include daily specials and a value (combination) meal.

Main dish examples Street taco platter – 3 street tacos (beef or chicken or steak), rice and beans

Spaghetti & meatballs – spaghetti, Italian sausage, garlic bread sticks, and balsamic glazed asparagus

Examples of menu specials

Smoked gouda mac and cheese with pulled pork Gourmet burger – BBQ pulled pork, hamburger patty, crispy onions, bacon, BBQ sauce Burrito bowl – chicken or steak or shrimp, rice, beans, Pico de Gallo, cheese, sour cream, salsa Bone in pork chop – seasoned and grilled bone in pork chop, red skin mashed potatoes, creamed corn, BBQ sauce

Examples of combos Hamburger/cheeseburger combo – hamburger patty, lettuce, tomato, onions, (cheese) with fries or tots and a drink Pizza combo – two slices of pizza, side salad, and a drink Hotdog combo – two hot dogs, two hot dog buns, with fries or tots and a drink Chicken sandwich combo – grilled or fried chicken patty, cheese, choice of bread, with fries and a drink Chicken tender combo – four-piece chicken tenders with fries or tots and a drink Chicken wing combo – six piece fried chicken wings with fries or tots or onion rings and a drink

Examples of sides Fries Onion rings Seasoned vegetables Side salad

Item Number of Options

Per Day

Item Types Number of Options

Per Day Soups 2 Specials 3 Main Dishes 4 Deli/Sandwiches/Paninis 8 Vegetables 2 Grill Items 3 Salads 7 Fresh Fruit 4 Desserts 3

BEVERAGE PROFILE:

Complete hot and cold beverage menu.

Coffee and Beverage Options Freshly brewed coffee Cappuccino Iced Coffee Bottled Juice Freshly brewed decaf coffee

Cafe Latte Hot Tea Bottled Water

Espresso Cafe Mocha Iced Tea

The Contractor shall devise a complete menu list with portions, sizes, fresh or frozen ingredients, and prices for breakfast, lunch, and other requested menus (Deliverable 7).

10.4 Standard Procedures for Menu and/or Price Changes

1. The Contractor shall use the most recent Government approved master menu item and price spreadsheet for all proposed menu items and price changes. The spreadsheet shall include menu items, prices, portions, sizes, and fresh ingredient or frozen indicator.

2. The Contractor shall highlight proposed menu items and/or price changes and/or additions based on CPI – Midwest Region – Food Away from Home.

3. The Contractor shall add additional column headings to the master menu item and price spreadsheet.

4. All new menu items and price changes shall be comparable in price, portion size, and quality to a minimum of three local area food establishments. The Contractor shall include the name and price of the local comparable food establishments used as a basis for proposed new menu items and price changes.

5. The Contractor shall submit the proposed new menu items and price changes to the Contracting Officer. The Contracting Officer will conduct an evaluation before forwarding to the Contracting Officer Representative (COR) for approval.

6. The COR will review the proposed new menu items and price changes to ensure proposed menu items and price changes are comparable in price, quality, sizes, and portion to local food establishments. Once the proposed new menu items and price changes are approved or not approved, the COR shall notify the Contracting Officer. If the new menu items and price changes are not approved by the COR, the COR shall provide rationale. The government has 30 days to approve or disapprove any and/or all of the items.

7. Once the proposed menu items and price changes are approved or not approved, the Contracting Officer shall notify the Contractor. When the Contractor receives approval from the Government, the Contractor can immediately implement the approved price changes. The Contractor must notify customers of the price changes using signage for five business days.

8. The Contractor shall provide an updated master menu and price spreadsheet for all COR approved menu items and prices to include menu item, price, portion, and fresh ingredients or frozen item indicators.

This process shall be followed for every menu item and/or price change request to the menu.

Menu items and price change submissions and correspondence relating to this contract must come directly from the Contractor. Menu item and price change submissions or correspondence from the Subcontractor will not be accepted by the Government.

10.5 Nutrition

The Contractor shall emphasize healthy food choices and merchandising of these items must be prominent, exciting and appealing. The menu program should encourage USSTRATCOM personnel and visitors to purchase these items regularly.

The healthy menu program should complement and reinforce the overall mission of USSTRATCOM. For all items/portions served, the Contractor shall make available nutrition facts to include, but not limited to calories, fat content, carbohydrates, sodium, and fiber.

10.6 Food Quality

The Contractor shall serve food under clean and sanitary conditions, in accordance with the provisions and recommendations contained in the current Air Force Manual 48-147, The Tri- Service Food Code and Air Force Instruction 48-116, Food Safety Program. The government shall inspect service operation, taste food, and take other actions that may be necessary to ensure that the food served and the conditions under which it is served are consistent with the standards in AFMAN 48-147 and AFI 48-116. All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption.

Uncooked items, such as fresh fruits, shall be clean and free from blemishes. All foods shall, when served, be correct in temperature and consistency.

Products containing high fructose corn syrup, modified corn starch, and other similar additives, as well as products including preservatives, are highly discouraged from wholesale ingredients to be incorporated in menu items that will be prepared onsite.

10.7 Convenience Store Items

As part of the “grab and go” area, the Contractor may offer general convenience store items that benefit a military organization. Items may include, but are not limited to, medications for headaches, stomach disorders, and colds, brown shoe polish (compatible with the Navy’s shoes), black shoe polish, cough drops, and any other items the Contractor deems appropriate & profitable for them to sell. Additionally, the Contractor may consider selling USSTRATCOM “branded” materials for the purpose of a quick purchase of a farewell gift or token of appreciation. The “grab and go area” shall include a self-service kiosk.

10.8 Innovation

The Government encourages innovative approaches by the Contractor to increase the customer’s use of the cafeteria. These innovative approaches could include, offering free samples, loyalty programs, discounts, special menu selections, and “quick pay” options (e.g., Freedom Pay or other NFC-type system).

10.9 Diner Advisory Board

The Contractor shall participate in the Government-sponsored Diner Advisory Board (DAB).

The DAB shall be comprised of LeMay Building employees and at least one representative from the Contractor. The DAB will serve as a mechanism to provide input related to cafeteria menus and food quality, as well as an outlet for customer comments and feedback. The DAB shall meet on a quarterly basis.

10.10 Wait Times

All food services methods must not have a wait time longer than the following:

• Made to order meals must be completed within 5 minutes of ordering.

• Payment transactions for any given item shall be completed within 30 seconds of the customer arriving at all Point-of-Sale locations.

• Should the vendor choose to cook raw meat, poultry, and/or fish, the cook times will be dictated by the necessary time to ensure that the protein is safe for consumption. The vendor shall have the approximate wait time for these items posted so customers are aware prior to ordering.

11. Patron Payment

The Contractor shall accept debit and credit cards in addition to cash in the cafeteria. Wiring channels will be in place to support the cash register, with the wiring supplied by the Contractor. The Government may ask for a sales report reflecting credit card processing fee charges at any time for audit purposes. Due to security requirements, wireless capabilities and camera functions are currently prohibited for cash registers. The use of wireless points of sale (POS) may be used pending approval from the USSTRATCOM Commander.

The Contractor shall provide self-check-out capability throughout the cafeteria inclusive of self-check-out kiosks and tap-to-pay technology at multiple locations in the cafeteria. This must be available at the start of the contract period.

12. Ordering and Delivery Options

The Contractor shall provide an online order and payment capability complete with the ability for cafeteria workers to receive and fulfill orders in real time no later than 90 days from the start of the 2024 contract provided that the online web-based system that integrates with POS is approved and available to employees in the building. If the web-based system is not compatible with security precautions in the building, the Contractor will be exempt from the 90 days and will attempt to find a service that is compatible with the Contractors’ needs and the security in the building.

The Contractor reserves the right to charge a convenience fee for the online ordering service not to exceed 12%; but will keep this fee as low as possible.

13. Deliveries of Inventory or Materials

The Contractor will be provided access to the loading dock facilities (Building 1003) for the immediate unloading or receipt of all food and supplies for the cafeteria. The Contractor is responsible for unloading delivery trucks. The Contractor shall establish standardized receiving methods to ensure the Government operations are not delayed because of inappropriate actions of the Contractor’s personnel. Deliveries shall take place Monday through Friday, excluding Federal Holidays and STRATCOM Down Days, between 07:30 a.m. to 3:30 p.m. If deliveries are required due to extended-hour requests accommodations for deliveries outside the above time frame may be made if coordinated in advance with the COR. The Contractor shall maintain and control food accounting of all receipts of foods and supplies. Outside vendors or the Contractor’s delivery personnel are restricted to the loading dock area with their vehicle unless prior access approval has been granted by the COR through normal security clearance procedures. The Contractor shall provide any necessary escorts for delivery personnel.

The Contractor is responsible for ensuring that palleted items are stacked such that they will fit through the x-ray tunnel opening (W x H): 59” x 67” If the items are not stacked in such a manner to fit through the x-ray machine, the Contractor is responsible for unloading the items for screening and then restacking the items for removal. Contractor will comply with any future tactic techniques and procedures regarding what will and will not be searched via the X- Ray machine.

The Contractor’s vendors who make deliveries to the LeMay Building shall follow all USSTRATCOM procedures, including pre-registration of all delivery vehicles. The Contractor is responsible for ensuring that delivery drivers have the required base access to reach building 1003. All drivers shall have a National Criminal Investigation Check (NCIC) conducted, prior to admission to the loading dock. The Contractor shall provide the driver’s full name, date of birth, place of birth, and Social Security Number to the COR at least seventy-two (72) hours prior to the delivery of the goods or services.

If the freight elevator is inoperable, the West entrance may be temporarily used until the freight elevator is repaired. The Contractor shall notify the Guardian Control Center for inspection of all food and supplies prior to entry.

14. Sanitation

All employees assigned by the Contractor to perform work under this contract shall be free from communicable diseases, additionally, the Contractor shall have policies in place to address exclusion or alternate duties for food handlers who are ill (e.g., an employee with a Staph infection on their skin may not prepare food but they may work in positions that do not involve food handling). The AFMAN 48-147 and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Contractor.