EX B MENU 03 RK Standardized Recipe Database.xlsx

This document is a standardized recipe database and menu development file for the Hawaii Department of Education's Regional Kitchen, containing five weeks of menu planning, recipe inventory, and operational documentation for the state's first regional kitchen facility. The solicitation IFB D27-055 requests operational readiness validation and completion support services, with sealed bids due October 14, 2026 at 4:30 p.m. Hawaii Standard Time through the Hawaii eProcurement System (HIePRO). The scope encompasses seven primary service areas: operational process development and continuity of operations; menu, production, and procurement transition planning; inventory, receiving, and materials management; training and workforce readiness; Phase I finishing-kitchen operational readiness assessments; food safety, traceability, and HACCP compliance; and project management and implementation support. The regional kitchen is designed to transition from centralized food production to finishing kitchens serving approximately 85 schools statewide, with initial Phase I implementation supporting 20 schools in the Leilehua-Mililani-Waialua complex by June 2027. The database documents 148 source recipe records across multiple sources including HIDOE production sheets, CIA recipes, binder-based recipes, external sources, and test recipes, with 127 unique recipe names mapped to menu items and 72 identified recipe-development gaps requiring completion. The contract runs from full execution through April 30, 2027, with an option for one additional two-month extension period upon mutual written agreement.

The pricing structure includes seven fixed-price line items and one hourly rate item (Item 8) providing up to 120 hours of specialized operational training at the contractor's hourly rate with no minimum guaranteed hours, with award going to the lowest responsive, responsible bidder provided the total does not exceed allotted funds. Qualified offerors must demonstrate three years of experience with large-scale food-service operations producing 1,000+ meals daily; three years with USDA Child Nutrition Programs; three years designing high-volume kitchen workflows; two years with facility start-up and commissioning; two years with food distribution and cold-chain logistics; and five years developing institutional food-service standard operating procedures. Contractors must maintain minimum liability insurance of $2,000,000 aggregate commercial general liability and $1,000,000 combined single limit per occurrence, plus $1,000,000 automobile liability coverage. The contractor must validate and complete state-developed work rather than recreate existing materials, with a primary point of contact designated and available during regular Hawaii business hours. Addendum A, issued September 21, 2026, provides a State-Furnished Materials Index and references to planning products through a designated Google Drive link.