Exhibit 01 - Rev. Proposal Preparation & Submission Instructions.pdf

May 29, 2022

Solicitation Number: RLNY0281ZZ2022

1. General

The instructions below provide guidance for the preparation and submission of proposals. Their purpose is to establish requirements for the format and content of proposals so that proposals are complete, contain all essential information, and can be evaluated equally.

2. Submission and Content of Proposals

For the purpose of this solicitation, four (4) identical sets of the technical proposal shall be submitted by each Offeror to the Building Manager listed below, prior to closing time for receipt of proposals, with one additional set being sent by email to: Kathleen.Rumell@gsa.gov (total of five sets). The solicitation number shall be prominently written on the outside of the envelope containing the proposal and on the memo section of the email submission.

a. The proposal package must be received by no later than

12:00 Noon, August 5, 2022 at the following address:

Attn: U.S. General Services Administration

Building Manager’s Office

JAMES M. HANLEY FB & COURTHOUSE,

100 South Clinton Street, 14th Fl., Room 1452, Syracuse, NY

13261-6100

Attn: Christopher Smith, Senior Building Manager

An additional email copy of the proposal submission is to be submitted to:

Kathleen.rumell@gsa.gov, no later than 12:00 Noon, August 5, 2021.

Proposals received after the hour and date specified above will be considered late submissions and will be handled in accordance with FAR 52.215-1, Instructions to Offerors - Commercial

Items (JAN 2004).

Hand-carried proposal packages must be received in accordance with the requirements stated in the paragraphs above. The term "hand-carried" includes special delivery and express mail carriers. Late hand-carried proposal packages will be handled with the FAR clause cited above.

3. Technical Proposal Guidelines

For the purpose of this solicitation, GSA will accept only one (1) technical proposal from each

Offeror. Firms or individuals having qualifications to perform the required services in this

EXHIBIT 1

PROPOSAL PREPARATION / SUBMISSION INSTRUCTIONS

CAFETERIA OPERATOR SOLICITATION

James M. Hanley FB and Courthouse, 100 South Clinton St., 5th floor, Syracuse, NY mailto:Kathleen.Rumell@gsa.gov mailto:Kathleen.rumell@gsa.gov solicitation should submit four (4) sets of their technical proposal, each with original signatures, plus the email submission.

Awards may be made without discussions. Therefore, Offeror’s are requested to initially submit proposals to the Government on the most favorable terms from a technical standpoint.

In order to receive maximum consideration in the technical evaluation process, each offeror proposal will be evaluated and scored based upon their responsiveness to the up to four (4) evaluation factors listed in section four (4) below. If the Teleconference Oral Teleconference

Presentation Evaluation Factor is eliminated, the proposals will be rated on the remaining three

(3) evaluation factors. Offeror’s must address all evaluation factors to obtain maximum consideration in the technical evaluation.

Expensive, elaborate submittals are neither required nor encouraged. Only brochures and literature pertinent to the nature of work under this solicitation should be submitted if they are logically incorporated into the body of the proposal. Brochures and company literature used in advertising or promoting the company, or corporation investment profiles and prospectuses are discouraged.

Your proposal shall be no longer than twenty-five (25) pages in length and each page shall be numbered starting with the cover page as page 1. Proposals will only be evaluated up to the twenty-five (25) page limit.

4. Information to be Included in Technical Proposals/Evaluation Factors

A. Factor: Experience Weight: 20%

Description: This factor considers the experience in providing food service in a facility of comparable size and type under a similar contract and similar financial arrangements.

Describe your experience within the last three (3) years.

Standard for Evaluation: The standard is met when:

➢ The offeror has three (3) years’ experience in the food service industry. This experience can be as a corporation, or the documented experience of individuals.

➢ The offeror has at least one (1) comparable profit and loss contract (Government agency or private sector) currently in effect for at least one year.

➢ The offeror has a present annual sales volume sufficient to establish operational credibility for the proposed contract (minimum gross annual sales volume of $250,000).

➢ The offeror includes resumes for (1) the proposed on-site Food Service Manager who will have overall responsibility for staffing and contract administration and (2) the on-site head chef (any changes after award must be approved by the CM and CO).

B. Factor: Past Performance, Education and Training Weight: 15%

Description: This factor considers the past performance, education and training of the offeror in providing food services as indicated by the survey of references, education and training proofs, submitted in the offeror's proposal. The survey is conducted with clients of the offeror, educational institutions and training facilities (or proofs therefrom), and may include a review of Health Department survey reports. The Government will focus on information that demonstrates quality of performance and reasonable ability to perform successfully, relative to the size and complexity of the procurement under consideration. The evaluation will be a subjective assessment of how well each offeror is trained and educated in the required subject matter area, and has satisfied its customers in the past.

References other than those identified by the offeror may be contacted by the Government.

All information received will be used in the evaluation of the offeror’s past performance, education and training.

Offeror’s shall provide up to three (3) current references from most recent jobs including current telephone numbers, names, addresses and email and proof of all education and training to be used to substantiate offeror’s ability to perform successfully. The reference contacts must be reachable by email.

Standard for Evaluation: The standard is met when the survey report indicates satisfaction with the offeror’s ability to provide:

a. High quality of food;

b. High quality of service;

c. A menu that provides variety;

d. Healthy and nutritious menu options;

e. Menu items that are reasonable priced;

f. A preventive maintenance plan, perform under it, and to provide routinely;

g. Effective response to customer complaints.

In the case of an offeror without a record of relevant past performance or for whom information on past performance is not available, the offeror may not be evaluated favorably or unfavorably on past performance, but must demonstrate by education and/or training, an ability to perform successfully.

C. Factor: Operation Description Weight: 40%

Description: This factor considers the offeror’s submission of a detailed proposal for a new, improved, and innovative approach to an existing cafeteria. It also considers investment commitments, marketing, customer service, and health and safety programs. The factor also includes menu prices and portions, complete menu cycles, variety, and healthy alternatives.

Standard for Evaluation: The standard is met when:

➢ The offeror shall submit a detailed financial breakdown of the investment commitment. (Proposed total amounts to include food service equipment, installation, décor, etc., subject to GSA approval).

➢ The offeror shall submit a detailed description of its proposed food service operation, covering all areas of service sought in this solicitation, ie: cafeteria operations, jury meal and judicial food services, and optional catering services.

➢ The offeror shall submit a written Quality Control Plan. The plan shall include, at a minimum: (1) An Inspection plan and checklist detailing method, forms, and frequency of inspections to ensure the operation is meeting quality and health standards; (2) Hazard Analysis Critical Control Point (HACCP) plan; and (3) A training program to ensure that Vendor employees are meeting all food industry standards under this contract.

➢ The offeror shall submit the most recent food service inspection report received from either the Federal Occupational Health, General Services Administration, State or County Health Department.

➢ The offeror shall submit a complete menu of standard and daily specials, prices, calorie count/nutritional value and portion size using industry standards of measurement. The menu should include, but not be limited to the following:

o High, medium, and low-cost variety o Healthy alternatives o Seasonal changes throughout the year o Ethnic food options

D. Factor: Demonstrated Probability of Long Term Operational Success Weight: 15%

Description: This is a long-term success probability analysis that factors in the applicant’s time constraints in operating other, simultaneous business operations, ability to devote specific on-site time to overseeing operation of this food service operation. Demonstrated experience in providing food services in a Government food service operation that services general cafeteria, Jury Meal, Judicial food services and tenant catering opportunities;

Working knowledge of Federal cafeteria operations in a Federal Court facility; and successful on-site management of daily operations of like food service operations.

Standard for Evaluation: This standard is met when the offeror demonstrates a high probability of long-term success, by a combined showing of related successful experience in like or same food operations, ability to successfully operate with proven management oversight of daily operations and working knowledge of Federal cafeteria operations in a Federal Court facility.

A showing of a high probability of long-term success is satisfied when:

➢ The offeror demonstrates a focused plan of on-site management and operation of the food service operation.

➢ The offeror demonstrates solid, successful experience in providing the same or similar food services in an office building, educational facility, Court facility or other similar Governmental venue.

➢ The offeror demonstrates a clear understanding of the Governmental billing (particularly Federal Governmental), invoicing and procedural operations, of providing food services in a government venue.

➢ The offeror demonstrates an understanding of the Federal employee clearance process and ability to timely and properly obtain and maintain a sufficient staff of cleared, qualified employees to service the food service needs proposed.

➢ The offeror demonstrates sufficient resources and talents available to establish and maintain a well-managed and successfully operated food service facility.

E. Factor: Oral Presentation- May be On Site or Teleconference Proposal Presentation.

To be scheduled after proposal submission is completed, at the option of the Government.

Time/date during the week of August 24, 2022; Time: tbd. Weight: 10%

Note: Government may sample food from vendor’s existing food operation as part of the evaluation rating on this factor.

Description: This factor considers the Offeror’s and its staff’s oral presentation to test their understanding of the requirements and their capability of performing the services. This factor is not intended to be a question and answer period. The Offeror may be asked to respond to standard questions. Food samplings are to be pre-prepared and brought to the sampling presentation (if an option). No on-site food preparation will be available. The Government may elect to conduct an unannounced food sampling at the Offeror’s existing food service operation, to fulfill this rating evaluation, if the option of a food demonstration is not elected.

Standard for Evaluation: The standard is met when:

➢ The Offeror’s oral presentation team is composed of actual personnel and management team members who will perform and oversee the services.

➢ The Offeror described their vision for the theme, atmosphere and delivery of food service that will be presented to the customer (i.e. healthy or comfort food themes, urban or relaxed atmosphere, self-service, buffet or table delivery), either in the proposal or at the oral presentation and clarified any unclear aspects of the proposed services, as described in the submitted proposal.

➢ The team clearly demonstrates understanding of all phases of a healthy and sustainable food and beverage operation. This may also be satisfied by adequate address within the submitted proposal.

➢ The team demonstrates understanding of their responsibilities, including serving customers with special dietary needs. This may also be satisfied by adequate address within the submitted proposal.

➢ The team demonstrates understanding of industry standard/commercial preventive maintenance practices. This may also be satisfied by adequate address within the submitted proposal.

➢ The team demonstrates understanding of health, safety, sanitation issues including maintaining food quality control. This may also be satisfied by adequate address within the submitted proposal.

➢ The team emphasizes the value and importance of customer service including handling customer complaints. This may also be satisfied by adequate address within the submitted proposal.

➢ A tasty and nutritious sampling of proposed food selections is found to be acceptable and palatable. This may also be satisfied by an unannounced food sampling at the offeror’s existing food service operation, if the option of a food demonstration is not elected.

The Offeror may be permitted, and is encouraged to provide a food sampling of their cooking skills, including presentation and nutritional breakdown.