JEH_Cafeteria_Solicitation_DJF-17-1200-R-0000054.rtf

PAGE 1 OF

1. REQUISITION NO.

2. CONTRACT NO.

3. AWARD/EFFECTIVE DATE

4. ORDER NO.

5. SOLICITATION NUMBER

6. SOLICITATION ISSUE DATE

a. NAME

b. TELEPHONE NO. (No Collect Calls)

8. OFFER DUE DATE/LOCAL

TIME

9. ISSUED BY

CODE

10. THIS ACQUISITION IS

UNRESTRICTED OR

SET ASIDE:

% FOR:

SMALL BUSINESS

HUBZONE SMALL

BUSINESS

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

WOMEN-OWNED SMALL BUSINESS

(WOSB) ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

ECONOMICALLY DISADVANTAGED

WOMEN-OWNED SMALL BUSINESS

(EDWOSB)

8(A)

NAICS:

SIZE STANDARD:

11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

12. DISCOUNT TERMS

13a. THIS CONTRACT IS A

RATED ORDER UNDER

DPAS (15 CFR 700)

13b. RATING

14. METHOD OF SOLICITATION

RFQ

IFB

RFP

15. DELIVER TO

CODE

16. ADMINISTERED BY

CODE

17a. CONTRACTOR/OFFEROR

CODE

FACILITY CODE

18a. PAYMENT WILL BE MADE BY

CODE

TELEPHONE NO.

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN OFFER 18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK BELOW IS CHECKED

SEE ADDENDUM

19.

20.

21.

22.

23.

24.

ITEM NO.

SCHEDULE OF SUPPLIES/SERVICES

QUANTITY

UNIT

UNIT PRICE

AMOUNT

(Use Reverse and/or Attach Additional Sheets as Necessary)

25. ACCOUNTING AND APPROPRIATION DATA

26. TOTAL AWARD AMOUNT (For Govt. Use Only) 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1, 52.212-4. FAR 52.212-3 AND 52.212-5 ARE ATTACHED. ADDENDA

ARE

ARE NOT ATTACHED.

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA

ARE

ARE NOT ATTACHED

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN _______________

29. AWARD OF CONTRACT: REF. ___________________________________ OFFER

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

DATED ________________________________. YOUR OFFER ON SOLICITATION

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED

SET FORTH HEREIN IS ACCEPTED AS TO ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER) 30b. NAME AND TITLE OF SIGNER (TYPE OR PRINT) 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER (TYPE OR PRINT) 31c. DATE SIGNED

AUTHORIZED FOR LOCAL REPRODUCTION

(REV. 5/2011)

PREVIOUS EDITION IS NOT USABLE

Prescribed by GSA - FAR (48 CFR) 53.212

7. FOR SOLICITATION

INFORMATION CALL: JENNIFER ROBINSON SMITH 304-625-5293 10/13/2017 15:00

STANDARD FORM 1449

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, & 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

FEDERAL BUREAU OF INVESTIGATION

FACILITIES CONTRACTS UNIT

935 PENNSYLVANIA AVE, NW

WASHINGTON,

WASHINGTON, DC 20535-0001

722310 $38.5 Million N/A

FEDERAL BUREAU OF INVESTIGATION

CRIMINAL JUSTICE INFORMATION SERVICES (CJIS) DIVISION

1000 CUSTER HOLLOW RD

CLARKSBURG, WV 26306

N/A

See CONTINUATION Page See CONTINUATION Page

X

Cafeteria Services for Federal Bureau of Investigation HQ J. Edgar Hoover (JEH) Building, Washington, DC.

See Schedule for Breakdown of Services to be provided.

PART I – The Schedule

Section B – Price Schedule

CONTINUATION PAGE

CLIN

Description

BASE PERIOD – Basic Annual No Cost Cafeteria Services from 2/1/2018 through 1/31/2019.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD ONE - Annual No Cost Cafeteria Services from 2/1/2019 through 1/31/2020.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

OPTION PERIOD TWO - Annual No Cost Cafeteria Services from 2/1/2020 through 1/31/202.

All Base and Option Period menu pricing to be submitted, reviewed and approved by the Contract Officer for the FBI prior to approval. See Sample Menu for submittal on pricing.

Section C – Statement of Work

Scope The purpose of this requirement is for a food services provider (“the Contractor”) to establish, manage, and operate in its own name, a food service contract for the J. Edgar Hoover FBI Headquarters Building (JEH), located at 935 Pennsylvania Avenue, N.W., Washington, DC. The Contractor shall operate the JEH 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 dry and cold food storage, a cafeteria food service area with an embedded Dunkin’ Donuts café, a separate infrequently used executive dining room, a cafeteria patron seating area, special function rooms, and a standalone Starbucks Café with patron seating area centrally located off the street-level interior courtyard. 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 food services are to be operated for the benefit of approximately 5,800 occupants (Federal Government employees and supporting contractors) of the JEH. 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, dining facility and Starbucks Café usage is limited to the building population and authorized visitors.

Background The primary cafeteria area, with embedded Dunkin’ Donuts café, occupies 33,872 square feet and is located on the 8th floor. This area includes the following: a 27,600-square foot food preparation, storage area, and serving area along with a 6,272-square foot dining area with a mixed indoor and outdoor seating capacity of approximately 480 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 patrons carry their food to tables from the counters where it is displayed and served and otherwise wait on themselves. The cafeteria’s minimum hours of operation shall be weekdays only, Monday through Friday (M-F), excluding Federal Holidays, from 6:00 a.m. until 3:00 p.m., with specified service times provided in Section 4.

The current serving and seating areas were remodeled in 2010 and no further significant renovations are anticipated during the life of this contract. The average monthly gross sales for the cafeteria were $220,452.53 for calendar year (CY) 2014 and $233,618.43 for CY 2015 and approximately $220,000.00 for CY 2016.

The Contractor shall assume operation of the incumbent food services provider’s licensed Dunkin’ Donuts café within the cafeteria’s serving area. The Dunkin’ Donuts café offers an assortment of baked goods that are prepared off-site, coffee-based beverages, juices and teas as is customary at commercial Dunkin’ Donut locations. The Dunkin’ Donuts café shall, at a minimum, operate at all times during the cafeteria hours specified in Section 4. Attachment A provides historical sales volume and transaction counts for the cafeteria.

The Contractor shall also assume the license and operation of the FBI-owned Starbucks Café located on the 1st floor of JEH, adjacent to the courtyard. The Starbucks café occupies 2,914 square feet and has a seating capacity of approximately fifty-six (56) persons. The Starbucks Café offers an assortment of coffee, teas, baked and packaged goods as is customary at commercial Starbuck’s locations. The average number of daily transactions is approximately eight hundred (800). The Starbucks Café’s minimum hours of operation are M-F, excluding Federal holidays, from 6:00 a.m. until 4:30 p.m.

Objectives Cafeteria Dining Criteria The Contractor shall provide a full-service cafeteria with freshly prepared dining options.

The Contractor’s menu shall incorporate healthful food choices.

The menu items and stations shall include a wide variety of hot and cold foods, including a full array of grilled, baked, fried, and raw foods. The stations may include, but are not limited to, a salad bar, “daily special” hot entrée section, grill, deli station, and pizza station.

The Contractor shall provide the ability to package take-out for all menu items from the cafeteria.

To the extent practicable, the Contractor’s menu shall provide organic and sustainably-sourced products—recommend that the Contractor review the United States Department of Agriculture (USDA) website (www.usda.gov) regarding sustainability.

Existing Franchises and Franchising Opportunities The Contractor shall enter into a licensing agreement with Starbucks to operate the FBI-owned Starbucks Café located in the JEH. The Contractor shall abide to the terms and conditions of the licensing agreement.

The Contractor shall maintain all the equipment located within the Starbucks Café and provide for all repairs and replacements at the Contractor’s cost.

The Contractor shall also work with the incumbent contractor to assume or obtain a new franchise license for Dunkin’ Donuts via Dunkin’ Brands Inc., and continue to operate a franchise within the cafeteria. The Contractor shall meet all requirements set forth by Dunkin’ Donuts to assume or obtain the franchise license.

The Contractor may propose at any time, and then provide new and additional franchised “name brand” food stations within the existing cafeteria footprint if the addition is approved by the Contracting Officer (CO)

High Level of Customer Service The Contractor shall provide courteous, well-trained employees to prepare and serve menu items. All staffers of all franchised stations shall have received, at the Contractor’s expense, at least the minimum franchise-approved training as required by the franchise’s corporate policies.

The Contractor shall maintain clean and sanitary food preparation and food serving areas and facilities.

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

The operation of the JEH cafeteria has a profound impact on employee morale. As such, it is important to the Government that the transition time for the Contractor be as rapid as possible – but no later than thirty (30) calendar days after contract award. The Contractor shall provide an update to its draft Transition-In Plan (TIP) submitted in its proposal within fifteen (15) calendar days of award.

Food Advisory Board The Contractor shall participate in the Government-sponsored Food Advisory Board (FAB). The FAB shall be comprised of JEH employees and at least one representative from the Contractor. The FAB 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 FAB shall meet at least quarterly.

Hours of Service Cafeteria The Contractor shall provide cafeteria food service five (5) days per week, M-F, excluding Federal Holidays, to include breakfast and lunch meals at the times listed below. The Contractor may extend these times as mutually agreed to by the Contractor and the CO.

Breakfast 6:00 a.m. – 9:30 a.m.

Lunch 11:00 a.m. – 2:00 p.m.

The Contractor shall keep the cafeteria open between breakfast and lunch hours to serve continental breakfast and allowing patrons to purchase coffee / tea, soft drinks, juices, pre-packaged goods, and other available items for purchase. Additionally, the Contractor shall keep the cafeteria open at least one (1) hour after lunch hours to allow patrons to purchase coffee/tea, soft drinks, pre-packaged goods, and other available items for purchase. The Contractor may choose to operate continuously during cafeteria hours.

The Contractor shall provide a focus on timely service to minimize patron wait times / length of queues. During peak hours of 7:30 a.m. - 9:00 a.m. and 11:30 a.m. - 1:00 p.m., the Contractor shall have, at minimum, four (4) Point-of-Sale systems staffed and in use for patron check-out.

Franchises within the cafeteria serving area, to include any new franchises the Contractor brings in, will operate on the same schedule as the overall cafeteria.

Starbucks Café The Contractor shall operate the Starbucks Café IAW the terms and conditions of the service agreement between the Contractor and Starbucks. The minimum hours of operation are M-F, excluding Federal Holidays, from 6:00 a.m. - 4:30 p.m. The FBI will retain ownership of the Starbucks Café but the Contractor shall hold the license.

The Contractor shall provide a focus on timely service to minimize patron wait times / length of queues. During peak hours of 6:30 a.m. - 10:30 a.m. and 1:30 p.m. - 3:30 p.m., the Contractor shall have, at minimum, six (6) Starbucks-trained baristas on duty.

Catering and Special Functions The Contractor shall offer catering services to JEH for special events, which may occur outside of normal operating hours, including evenings and weekends. The Contractor may be requested to provide catering services at special functions, such as luncheon meetings, special events, executive-style functions in the executive dining room, evening service, and weekend 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 have the option to support the requirements on a case-by-case basis. However, the Government and/or its employees reserve the right to request and/or permit other vendors to provide such catering services when it is in the best interest of the Government. Special functions occur throughout the year on an as needed basis, approximately fifteen (15) times per year, often with only one (1) calendar day notice. The incumbent food services have received approximately $92,000 per annum for special events catering.

Approximately two (2) times per calendar year, the Government will request special food events in the courtyard for the benefit of JEH employees / support contractors. These events may include, but are not limited to, a large-scale BBQ for which advance tickets may be sold, or the provision of an array of food trucks for the customers’ choice. The Government is committed to working with the Contractor on details related to logistics and security for these special events.

Modification to Service Schedules Any Contractor requests to modify the hours or days of service shall be submitted to the CO for approval. All hours may be adjusted by the CO, as necessary, to accommodate the requirements of the FBI. The Contractor shall follow OPM guidance in the event of delayed openings and / or early closures. In the event of a Government-wide closures or delays to due weather events, the Contractor’s requirement to provide full or partial provisioning of hot foods shall be at the discretion of the COR or designee.

Responsibilities of the Contractor The Contractor shall provide prompt, efficient, and courteous food service within JEH. The Contractor shall obtain all licenses and permits as required by the state and local authorities and be responsible for successfully maintaining said licenses and permits. All applicable building, health, sanitary, and other regulations and laws shall be observed. The successful passing of all applicable health inspections shall be the complete responsibility of the Contractor. In addition to the regularly-scheduled health inspections by the District of Columbia Office of Health, the Government may conduct random inspections.

The Contractor shall continuously employ enough suitably trained personnel, maintain general liability insurance (per contract clauses), maintain full financial accounting, employee, / health inspection records, submit timely operational reports as required and / or requested by the Government, and comply with all contract requirements as specifically set forth herein.

The Contractor shall be financially responsible for all costs associated with franchise remodeling requirements – it is incumbent on the Contractor to coordinate such requirements with the franchise grantor. For example, the Dunkin’ Donuts café will require a remodel in 2020 – details should be obtained by direct contact with Dunkin’ Brands Inc.

The Contractor shall be responsible for all fees, costs, or other charges incident to or resulting from equipment use under the contract – both Government or Contractor owned. The Contractor shall be responsible for preventative maintenance (PM) on all equipment. The failure of the Contractor to perform PM on the equipment may result in the Government obtaining the required services from a recognized maintenance provider and the associated costs will be assessed to the Contractor. Reasonable care shall be exercised in the use of space and Government-owned equipment and, upon contract termination, the Contractor will yield such space and equipment back to the Government in the same condition as when it was received, except for wear and tear resulting from ordinary use, and damage or destruction beyond the Contractor’s control and not due to the Contractor’s fault or negligence.

The Contractor shall be responsible for the cost of all minor equipment repairs. Only individual equipment costs that are estimated to exceed $1,000 for materials or are estimated to exceed $2,500 shall be presented to the COR for consideration for Government paid repairs. The Contractor shall obtain three (3) competitive quotes for each such repair for selection and authorization by the COR. The Contractor shall be limited to a six and a half (6.5) percent mark-up of the selected quote.

Cafeteria Menu Planning and Pricing for all food products The Contractor shall provide a variety of high quality freshly prepared foods. The Contractor shall involve a registered dietician or nutritionist in the preparation of the menus, recipes, and quality control process (recipe adherence, proper handling, etc.). The Contractor shall reference United States Department of Agriculture (USDA) guidelines for appropriate food assortments and preparations.

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. 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.

The Contractor shall charge reasonable prices for all the cafeteria food services that are highly competitive with nearby establishments IAW the pricing policy it submitted with its proposal which described how it will establish and maintain fair and reasonable prices that incorporate sufficient consideration to the Government for the fact that the Contractor is not assessed leasing fees for the facility or certain equipment. The cafeteria (excluding the Dunkin’ Donuts Café) menu, price, and portions as submitted in the Contractor’s proposal shall be binding upon the Contractor. Any change in the menu, including additional items for sale, shall be coordinated with the COR. Any change in price and portion shall be submitted for CO approval via certified mail. The CO will respond to the request within thirty (30) calendar days of the receipt of all pertinent data; however, if no response is received by the end of the thirty-day period, the Contractor shall resubmit the request and shall not incorporate the change until final approval is granted by the CO and the Contractor has subsequently provided a three-business day notification to the patrons of such changes along with a brief statement of the reason. The Contractor shall also provide the CO with a new menu, price, and portion guide thirty (30) business days prior to such effective changes.

The Contractor shall accept debit and credit cards in addition to cash in the cafeteria.

The Contractor shall maintain the franchise product discounts set forth in its proposal for the Dunkin Donuts kiosk and the Starbucks Café. All requests for changes in franchise product discounts shall be submitted for CO approval via certified mail.

The Contractor shall provide same day free refills for all brewed coffee drinks from the Starbucks café to those customers who present their Starbucks receipt from the same day.

During each serving period for all facilities, the Contractor shall provide current, easy-to-read, prominently displayed menus with prices. The menus shall be posted at or near the cafeteria and Starbucks entrances as well as near the service points.

Food Preparation, Wellness, and Marketing The Contractor shall have an overall goal of increasing the offering of healthy and sustainable food and beverage choices, allowing individuals to make informed choices about what they are purchasing and eating through labeling of menu items. The Contractor shall provide organic foods whenever possible and practicable.

The Contractor shall maximize the use of healthy cooking techniques in all food preparations.

The Contractor shall provide specific nutritional information (including caloric, sodium, fat content, etc.) on food items at the point of selection to educate consumers about healthier food options.

The Contractor shall provide specific nutritional information to assist individuals with food allergies and dietary restrictions (including gluten, nuts, vegan, etc.)

The Contractor shall utilize the USDA’s Dietary Guidelines for Americans in food labeling and food promotions.

Starbucks Café The Contractor shall provide Starbucks-trained baristas who have successfully completed the minimum amount of training as required by Starbucks corporate policies.

The Contractor shall adhere to all Starbucks corporate policies.

Operational Reports to the Government The Contractor shall provide the COR or designee with regular financial reports related to the cafeteria (to include all franchises located within the cafeteria), and Starbucks. All reports shall be provided to the COR or designee in softcopy in a Microsoft Excel version compatible with JEH information systems.

Cafeteria The Contractor shall provide a monthly report, including Dunkin’ Donuts, detailing the patronage or employee utilization rate (number of daily sales divided by the number of employees in the building); dollar value of those sales; number of transactions per hour, per meal service (i.e., breakfast sales and lunch sales), and day; dollar value of sales per hour, meal service and day; weekly overhead costs and profit labor statistics (to include number of employees, number of hours worked, details of hours worked, and hourly wages); expenses (to include labor costs, cost of products, cost of supplies, and other direct or indirect expenses); profit to the COR or designee within fifteen (15) calendar days after the month’s end.

The Contractor shall also provide the same data on a weekly basis. These weekly data shall be provided to the COR within two (2) business days of the week’s end.

Starbucks Café The Contractor shall provide a monthly report detailing the patronage or employee utilization rate (number of daily sales divided by the number of employees in the building); dollar value of those sales; number of transactions per hour and day; dollar value of sales per hour and day; weekly overhead costs and profit labor statistics (to include number of employees, number of hours worked, details of hours worked, and hourly wages); expenses (to include labor costs, cost of products, cost of supplies, and other direct or indirect expenses); profit; and loss shall be provided by the Contractor to the COR or designee within fifteen (15) calendar days after the month’s end.

The Contractor shall also provide the same data on a weekly basis. These weekly data shall be provided to the COR within two (2) business days of the week’s end.

Preventative Maintenance The Contractor shall provide maintenance logs for all PM and other maintenance performed on Government-owned equipment. The logs shall be provided quarterly or upon request of the Government. See also Section 7.13 Contractor-Performed Preventative Maintenance.

Staffing Plan The Contractor shall provide an update to the Staffing Plan it submitted with its proposal within fifteen (15) calendar days of award. The Contractor shall provide the COR with an updated staffing roster on a monthly basis, within fifteen (15) days of the month’s end. The Contractor shall staff the cafeteria and Starbucks IAW the Staffing Plan it submitted with its proposal. Any changes and / or reductions in staffing are subject to CO approval. The Contractor shall provide a monthly staffing report against the Staffing Plan it proposed within three business days of the close of the previous month. This monthly report will be used by the COR as part of the surveillance activities identified in the attached Quality Assurance Surveillance Plan (QASP) – Performance Requirements Summary (PRS).

Quality Control Plan The Contractor shall provide an update to the Quality Control Plan (QCP) it submitted with its proposal within thirty (30) calendar days of contract award.

Equipment and Utensils Provided by the Contractor All required food service equipment and utensils not provided by the Government shall be provided by the Contractor. The Contractor shall replace such equipment and utensils when necessary due to loss, depreciation, wear, breakage, or obsolescence including those as listed below:

Carry-out plates, bowls, containers, beverage containers, and disposable eating utensils

Appropriate number of Point-of-Sale systems for four (4) customer check-out stations Menu boards, letters, and price markers Napkins and Napkin Holders Small wares Safe Food preparation scales Sharpeners Utensils and kitchenware

A physical inventory, of all equipment other than small wares, shall be made and provided by the Contractor to the Government within thirty (30) calendar days of award. An approved copy, signed by the CO or authorized designee, will be retained by the CO.

All items provided by the Contractor shall be of good quality, suitable for its intended use, and consistent with the quality of the various items provided by the Government. All equipment furnished by the Contractor shall be subject to approval of the CO.

The Government owns a full set of serving dishes for formal occasions that the Contractor shall maintain and use when directed by the COR. The Contractor will wash and maintain the Government-owned dishes at no extra cost to the Government. The Contractor will provide appropriate napkins / linens for any informal gatherings and formal events for which the Contractor provides catering support.

Sanitation and Quality The Contractor shall serve food under clean and sanitary conditions, in accordance with the provisions and recommendations contained in the current Food and Drug Administrative (FDA) Food Code manual. The COR and / or authorized designee 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 the FDA Food Code. 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 when served.

All employees assigned by the Contractor to perform work under this contract shall be free from communicable diseases. The FDA Food Code and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Contractor. A health official from the District of Columbia will inspect the food, preparation and serving areas for the cafeteria and Starbucks Café periodically throughout the year and at times as requested by the Government. The certification indicating successful passage of inspection will be available for viewing on demand.

Pest Control The Contractor shall provide and maintain an effective program for the extermination of pests, rodents, and vermin in areas assigned to the Contractor, including the cafeteria and Starbucks, and coordinate the full treatment pest control service with the Government. The Contractor shall adhere to federal, state, and local environmental codes. Any exceptions to this provision must be directed in writing by the COR and CO.

Bio-Preferred Requirements The Contractor must comply with Section 9002 of the Food, Conservation and Energy Act of 2008, Section 9002 of the Farm Security and Rural Investment Act of 2002, Executive Order 13514, “Federal Leadership in Environment, Energy, and Economic Performance,” Executive Order 13423, “Strengthening Federal Environmental, Energy, and Transportation Management,” and the Federal Acquisition Regulation to provide bio based products.

Bio based products that are designated for preferred procurement under USDA’s Bio Preferred program must meet the required minimum bio based content as stated in the USDA Final Rule available at www.biopreferred.gov. The Contractor should provide data for their bio based products such as bio based content.

In addition to the bio based products designated by the U.S. Department of Agriculture in the Bio Preferred Program, the Contractor is encouraged to use other commercially available bio based products.

The Contractor shall comply with the provision at FAR 52.223.1, Bio based Product Certification.

The Contractor shall comply with the clause at FAR 52.223-2, Affirmative Procurement of Bio based Products under Services and Construction Contracts.

Within thirty (30) days after award, the Contractor shall submit an environmental plan that describes its system for identifying, complying with, and exceeding where possible, the various environmental, energy conservation, affirmative procurement program, recycling, use of environmentally preferable products and recycled content products, and other green standards set forth in the SOW.

Personnel and Supervision The Contractor shall employ sufficient personnel to maintain sanitary conditions and satisfactory service which shall ensure prompt and efficient service at all times. All employees shall be sober, lucid, conscientious, neat, courteous and physically able to perform their assigned duties. The Contractor must always provide an adequate staff of food service employees to perform the varied and essential duties inherent to a successful food service operation. Employees who will have contact with customers must understand and have conversational English language skills.

The Contractor shall have a separate full-time manager and / or a management representative under the contract in the cafeteria (which includes the Dunkin’ Donuts café) and the Starbucks Café. Any changes in management personnel must be approved in advance by submitting a resume with similar or greater qualifications to those that were submitted and accepted with the original proposal. Effective day-to-day operations of the food facilities includes personnel supervision and training, menu planning, purchasing, cost control, dietary selection, sanitation, etc. A Contractor manager shall be replaced, on thirty (30) days’ notice, upon request of the COR and / or CO for operational deficiencies determined to be a result of inferior direct management. A corporate representative of the Contractor, other than the above managers, shall visit all facilities periodically, at mutually-agreed upon times by the Government and the Contractor, for general supervisory purposes. A corporate executive shall visit the facilities to adjust matters requiring attention upon forty-eight (48) hours advance notice from the Government.

The Contractor’s employees shall wear a clean Contractor-provided uniform as a means of identification during the time they are in the JEH. The Contractor’s employees shall wear accessories appropriate for sanitary food preparation and serving, including disposable gloves, hairnets, and / or head covers for food handlers during the time they are performing their duties in the building. Legible nameplates identifying each employee shall be provided by the Contractor and displayed as part of the uniform.

Contractor employees shall change their clothing in the locker area and restrooms provided for that purpose and to maintain the locker area in a neat and clean condition.

Employees of the Contractor shall be fully capable and qualified to performing the type of work for which they are employed.

The Contractor is required to schedule an employee training program 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. When feasible, a portion of the training program shall be presented in the food service areas. This provides an effective means whereby actual food service equipment and utensils can be utilized to demonstrate correct and incorrect usage. Records of all employee training, including attendance rosters, shall be maintained by the Contractor and be furnished to the COR for review upon request.

The Contractor shall provide adequate, trained relief personnel to substitute for the regular employees when they are absent to ensure that a high-quality food service operation will be maintained always.

The Contractor will be provided access to the loading dock facilities for the immediate unloading or receipt of all food and supplies for the cafeteria. 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 M-F, excluding Federal Holidays, between 6:00 a.m. and 5:30 p.m. 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 / CO through normal security clearance procedures. The Contractor shall provide any necessary escorts for delivery personnel.

The Contractor’s vendors who make deliveries to the JEH shall follow all FBI procedures, including pre-registration of all delivery vehicles. All drivers shall have a security clearance conducted, prior to admission to the JEH. The Contractor shall provide the driver’s full name, date of birth, place of birth, and Social Security Number to the COR at least forty-eight (48) hours prior to the delivery of the goods or services.

The Contractor shall also provide full name, date of birth, place of birth, citizenship, and Social Security Number to the COR at least forty-eight (48) hours prior for any visitors it is hosting at the JEH, as well as the name of the Contractor escort for the visitor. The Contractor shall provide any necessary escorts for visitors.

All Contractors and employees thereof, operating within the JEH are subject to and must pass, a background investigation, as conducted by the FBI Security Programs, before being granted permanent clearance to work under this contract. Employees may be granted a limited security background clearance to work on an escorted basis while undergoing the full background check.

Trash, Recycling, and Grease Removal Trash removal and cardboard recycling from the JEH will be provided by the Government. A trash dumpster will be located at loading dock on level 1B of the JEH. The Contractor shall take the trash from the food preparation, food serving, and checkout areas for the cafeteria (to include the Dunkin’ Donuts), and Starbucks Café to the dumpster. All trash shall be removed daily from the Contractor’s assigned areas. A cardboard recycling dumpster will also be located at the loading dock level 1B of the JEH and the Contractor shall place the cardboard there. Can and bottle recycling containers supplied by the Government shall be placed near the cafeteria waste bins. The emptying of the recycling bins and appropriate disposal of the contents will be the responsibility of the JEH custodial contractor.

Grease removal from the JEH shall be the responsibility of the Contractor. A grease pit will be located near the loading dock for grease disposal. The removal of the grease from the pit and its proper disposal will be the sole responsibility of the Contractor. The Contractor may hire a subcontractor for grease removal, but the Contractor shall be ultimately responsible for appropriate removal and disposal. The Contractor shall not store any used or discarded grease within JEH property.

Contractor-Performed Repairs The Contractor shall adjust, repair, and maintain in a satisfactory condition, all small equipment and utensils used under the contract that are provided by the Contractor.

The Contractor shall be responsible for all costs associated with repairs and replacement of equipment damaged because of Contractor negligence or misuse. The Government will be responsible for normal wear and tear. Normal wear and tear includes the deterioration of the premises that occurs during normal conditions. For example, paint will fade, electrical switches may wear out and break, and carpet and tile may wear down.

The Contractor shall be responsible for all cost associated with repairs and replacement due to damage that occurs from unreasonable use or accidents. Damage may include extreme buildup of dirt or mold, stains on carpet, and broken equipment and facilities. Intentional alterations to the premises may be considered damage. If the Contractor wants to make changes to the premises that will remain after the Contractor leaves, the Contractor shall do so only with the written permission of the CO.

At the beginning of the contract period, the Contractor shall inspect the premises thoroughly and note all problems in writing to the CO not later than five (5) business days of assumption of full responsibility for operations from the incumbent contractor. The Contractor and the CO shall sign and date the list of inspection findings. At the end of the contract, both the Contractor and the CO shall inspect the premises and compare any damages found with the original inspection list.

The Contractor shall be responsible for the cost of all minor equipment repairs. Only individual equipment costs that are estimated to exceed $1,000 for materials or are estimated to exceed $2,500 shall be presented to the COR for consideration for Government paid repairs. The Contractor shall obtain three (3) competitive quotes for each such repair for selection and authorization by the COR. The Contractor shall be limited to a six and a half (6.5) percent mark-up of the selected quote.

Contractor-Performed Preventative Maintenance The Contractor shall furnish and maintain all necessary small equipment needed for food preparation, serving, and payment / check-out including but not limited to: appetizer plates, baking pans, baking sheets, chef’s knives, cleaning rags, cleaning supplies, dessert plates, entrée plates, fire extinguishers, hand soap, ladles, mixing bowls, pasta bowls, pizza paddle, pizza screens, plastic inserts for coolers, rubber floor mats, salad plates, sanitizer dispenser, stock / soup pans, sauce pans, spatulas, tongs, whisks, mixers, blenders.

The Contractor shall perform PM on all ducts and fans associated with the cafeteria’s grease hoods, in both the cafeteria and the roof of the JEH. The PM shall be performed as often as necessary and in accordance with the Original Equipment Manufacturers (OEM’s) specifications.

The Contractor shall provide PM for all equipment in the cafeteria, per OEM specifications (i.e., weekly, monthly, or annually). Reports related to PM shall be provided to the COR or designee on a quarterly basis, or upon request of the Government.

Cleaning and Janitorial Services The Contractor shall furnish all labor, supplies, materials, equipment, and supervision sufficient to clean maintain the cafeteria, the assigned office, and Starbucks Café, kitchen preparation and serving areas, and consumables area in a clean, orderly, and sanitary condition always. The cleaning products used should be bio-degradable or Green Seal labeled.

The Contractor shall be responsible for maintaining the cleaning of the cafeteria and Starbucks Café, kitchen preparation, serving, and consumables areas and to clean up spills during the service hours of the contract. Patrons will be encouraged to remove trays, dishes, utensils from their tables in the cafeteria, and the JEH janitorial services contractor is responsible for ensuring the eating area is vacuumed and the tables are cleared and wiped clean. The Contractor is responsible for cleaning all floors, tables, chairs and floor surfaces within the Starbucks Café.

Within fifteen (15) calendar days following contract award, the Contractor shall submit to the COR the brand name or manufacturer of any materials proposed for use in connection with the cleaning and janitorial services specified herein. Any material that the COR determines would be unsuitable for the purpose, or harmful to the surfaces to which it is to be applied, will be rejected.

In all food preparation areas, sinks shall be kept free of chipping, dust, dirt, debris, and soap build-up at all times. Each sink shall have a soap dispenser and hand towel dispenser immediately adjacent which shall be kept fully serviced at all times. A trash can must and shall be located immediately adjacent to the sink. All grease hoods will be cleaned as often as necessary to prevent visible grease accumulation.

The food service Contractor shall be responsible for the maintenance of the floors in the kitchen, serving, and consumables areas. See CAD in attachments:

Quarry/Ceramic tile floors shall be mopped daily and thoroughly stripped and sealed quarterly. Alternate floor maintenance systems which will achieve the same results may be substituted subject to the approval of the CO. All products used in the cleaning, stripping, and sealing of quarry / ceramic tiles, must be approved by the COR.

If floor maintenance is to be performed by a subcontractor, a copy of the subcontract is to be forwarded to the CO and COR within thirty (30) calendar days of receipt of notice to proceed.

All carpeted floors will be maintained by the JEH janitorial services contractor.

Cleaning and janitorial services shall be performed on a regular schedule and shall meet the highest standards of sanitation common to the food service industry.

Additional Contractor Responsibilities Overall, the Contractor shall meet all the performance metrics established in the Performance Requirements Summary (PRS) which is attached to Quality Assurance Surveillance Plan (QASP). Additionally:

The Contractor shall provide prompt, efficient, and courteous service, and avoid undue interference with the operation of the JEH in which services are provided.

The Contractor shall employ sufficient and suitable personnel to support this contract, secure and maintain insurance, maintain records, submit reports, and observe other contractor requirements, all as more specifically set forth herein.

The Contractor shall pay each and every fee, expense or other charge incident to or resulting from operations under the contract as more specifically set forth herein.

The Contractor is responsible for any fees, expenses, or other charges incident to use of JEH’s existing communications lines for Internet connectivity.

The Contractor shall meet monthly or as needed with the COR or designee to discuss mutual objectives, including but not limited to, service levels, wellness, sustainability menus, and marketing programs.

The Contractor shall provide weekly menus to the COR to be published electronically on the JEH Intranet by 4:00 p.m. each Thursday for the following week’s offerings.

The Contractor shall ensure all vendors and bill payments are paid on time as determined by the vendor. Also, there shall be no lapses in services provided to JEH due to late or unpaid bills.

The Contractor shall maintain an acceptable level of stock.

Safety and Security The Contractor shall be responsible for the safety and security of all areas under the jurisdiction of the Contractor. The Contractor shall designate employees to ensure that all equipment has been turned off, lights and fans turned off, and doors locked when the food services is closed. FBI Security, the CO, the COR, and the JEH Facilities Operations Unit personnel will have routine access to the food service facilities as needed for JEH building operations and building security purposes.

The Contractor’s employees may have personal communication devices with them in their work areas, but all appropriate security measures apply to their use. Security measures include, but are not limited to, all personal portable electronic and communication devices must be registered with FBI Security, and Wi-Fi and Bluetooth capabilities shall be turned off on all devices while in the JEH.

Hazardous Conditions In addition, the Contractor shall be responsible for correcting unsanitary and / or hazardous conditions within the cafeteria and the Starbucks Café.

Liability The Government will not be responsible in any way for damage or loss resulting from fire, theft, accident, or otherwise to the Contractor’s stored supplies, materials, or equipment, or the Contractor’s employees’ personal belongings. Any personal injury or physical damage to the JEH building or equipment resulting from fire or other causes shall be reported to the COR immediately.

Compliance with OSHA Compliance with the Occupational Safety and Health Act (OSHA) and other applicable laws and regulations for the protection of Contractor employees and subcontractor employees performing the requirements defined in this specification is exclusively the obligation of the Contractor. The Government will assume no liability or responsibility for the Contractor’s compliance or noncompliance with such requirements.

The Contractor shall prepare and submit a report of all accidents to the COR and the JEH Safety and Occupational Health Specialists within 24 hours of the accident / incident.

Fire and Civil Defense Drills In the event of a fire, the Contractor shall ensure the facilities’ fire suppression and alarm systems are activated and following activation, immediately notify JEH security personnel and then the COR. All Contractor employees shall be organized and trained to participate in fire and evacuation drills, including the reporting of fires. This shall be accomplished with the cooperation of the COR and the JEH Evacuation Plan. A copy of this plan will be provided to the Contractor upon award and will also be available in the office of the JEH Facility Operations Unit.

Additional Reporting Requirements In addition to the reporting requirements related to patronage and sales, the Contractor shall provide the following:

Contractor Certification of End-of-Fiscal Year Statement: The Contractors shall certify its end of Government fiscal year (GFY) profit/loss statement of sales and expenses for submission to the COR and CO within fifteen (15) days of the end of the GFY. The report shall be softcopy in Microsoft Excel in a version compatible with JEH information systems.