Food Service Draft SOW - 3.6.2024.docx

1. Description of Services:

The Contractor shall establish and operate, at no-cost to the Government, the food service facilities described herein for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the Contracting Officer (CO) in accordance with the terms and conditions of this contract.

On an as-needed basis, the Contractor shall also perform Event Support Services (catering) throughout the GAO building, specifically in the Comptroller General suite of offices which includes executive offices, a reception area, a staging area, and several conference/dining rooms. The Contractor will have interaction with dignitaries of the highest levels including foreign and U.S. Government officials, consultants and experts, and other guests. The contractor must exercise sound judgment, considerable tact, and discretion when assigned these tasks. At GAO's expense, the GAO's Office of Security will conduct an appropriate background check on contractor personnel prior to starting work at GAO.

2. Place of Performance:

Agency Description: Government Accountability Office (GAO), located at 441 G Street NW, Washington, DC 20548.

GAO currently has approximately 3,500 staff members assigned to the Headquarters building. On average there are currently approximately 600 - 700 occupants in the building on Tuesday, Wednesday, and Thursday. There are currently several flexible work arrangement options available at GAO with varying onsite reporting requirements. The number of days spent teleworking by staff may increase or decrease appreciably in the future once reporting requirements are instiuted. The Government shall not be held responsible for changes in population figures as the extent of occupancy is not guaranteed. The Food Service Facility does not permit guests from outside of GAO unless they are accompanied by GAO staff.

3. Food Service Facility Objective:

The contractor, at no cost to the Government, shall provide onsite food service for the GAO Food Service Facility. At a minimum, the vendor shall provide a variety of quality prepared foods at reasonable prices. The Contractor shall comply with the 2005 and all subsequent revisions of U.S. Dietary Guidelines for Americans as well as the D.C. Department of Health Guidelines. The Government is open to suggestions as to what the Contractor can provide and encourages the Contractor to provide the highest level of food service, while maintaining its profitability. GAO's food service operation, in the past, provided the following: Self-Service Salad Bar, Self-Service Deli Sandwiches, Self-Service Soup, Made to Order Grill Items, Grab-and-Go Items, Hot Entrée Items, and Hot and Cold Beverages.

Prior to the start date of service, the Contractor shall provide to the COR a complete price/portion/nutritional value book for the account.

Description of Food Service Facility Space: The Food Service Facility is located in the northeast corner of the GAO Building. The Food Service Facility and production kitchen are located on the ground level and occupy approximately 7,500 square feet.

Hours of Operation:

The above hours are minimum hours that must be adhered to Requests to change/modify the hours of operation must be made in writing to the COR The Contracting Officer must agree in writing before any permanent schedule modifications are instituted.

4. Catering/Event Services Objective:

The contractor shall provide the following catering and event services throughout the GAO Building on an as-needed basis:

Chicken or Salmon) Variety of sandwiches (Example: Tuna salad, Turkey, Roast Beef) with chips, drink, dessert

Evening Receptions may require alcoholic beverages be served. Customer will make the request as needed.

Large Annual GAO Awards Reception (at Headquarters) (Feeding 200+ people) 10 hot and cold hors d'oeuvres, two (2) hot beverages, assorted sodas and punch, dessert, two (2) large sheet cakes with GAO inscription of choice

Vendor will provide catering services during GAO's normal business hours (6:00am-7:00pm) Monday through Friday. Occasionally, events may occur on weekends or holidays. Vendor will provide expert customer service and catering services for events that range from small formal sit-down lunches, hot and cold lunches, breakfasts, snack breaks, coffee breaks and various receptions, etc. The number of guests for events will range from 20-500 or more people, depending on the event type. Events will be for GAO staff, foreign dignitaries, members of Congress and other high-profile attendees. Events may also be requested and paid for by building occupants (private events), GAO events will be coordinated by the Program Office's designee and billed directly to the Program Office. Staff that are hosting private events (e.g., retirement and farewell receptions) will contact the vendor directly. Vendor also has the option to provide events services for the U.S. Army Corps of Engineers and the Department of Justice who are also tenants in the building.

Vendor will be responsible for procuring the food and supplies in accordance with customer's preferred menu, price and setup selection, as well as preparing the food, room set up, providing necessary utensils (from plastic ware to fine China), breakdown and clean up, scheduling events with the assistance of the COR, and invoicing customers after events. Vendor will use GAO's accounting system for submitting invoices to customer for payment. Vendor will adhere to Federal Food Safety guidelines when preparing, cooking, storing, and handling all food.

If necessary, the contractor will coordinate with GAO's Facilities contractor to have furniture such as tables and chairs moved to accommodate the event.

5. Scope:

Vendor shall provide food services in the first floor Food Service Facility and provide catering and event services throughout the GAO Headquarters Building.

6. Transition Period:

Contractor shall provide a detailed transition plan that provides the Government with the contractor's plan of action for assuming full operation of the Food Service Facility. The Government recognizes that the contractor may propose significant changes to the cafeteria's existing equipment and/or set-up. These changes should be completed within the first 30 days of full contract performance. If the contractor is proposing to make equipment changes or space modifications to the cafeteria, the transition plan will indicate how these changes will be made and how the contractor will minimize the impact on its ability to meet other SOW requirements during this period. If the award date is significantly later, the full performance date may be adjusted in order to accommodate the Contractor's transition plan. All costs associated with the transition will be incurred by the Contractor.

7. Period of Performance: TBD

8. Federal Holidays observed by the Government:

No work shall be performed on weekends or Federal holidays without prior written approval of the COR.

President's Day

Veteran's Day

Memorial Day

Juneteenth Day

Thanksgiving Day

9. Unforeseen Closures to GAO Building:

There are times when the GAO building is closed/closes early due to inclement weather, government shutdown, or other reasons. During those times, the vendor shall follow necessary procedures in order to efficiently shut down operations. GAO is not responsible for unforeseen closures. The Contractor will resume operations on the next day the Government is open. The Contractor is required to notify the COR immediately if operations cannot be resumed on that day.

10. Performance Requirements for Food Service Facility Services:

a) Vendor shall provide convenient, quality food that can accommodate the current and future population of GAO customers with varying tastes and dietary needs.

b) Vendor shall provide food that appeals to customers' variety of tastes/needs that range from a non-restrictive diet to gluten free, vegetarian, vegan, or other health-based dietary restrictions.

c) Vendor shall provide menu items that change on a regular basis.

d) Vendor shall ensure that food and beverages are provided and/or stocked at an acceptable level during operations.

e) Vendor shall adhere to all food safety guidelines when preparing and handling food in accordance with the FDA's 2009 code, the current revision of the U.S. Dietary Guidelines for Americans, as well as the D.C. Department of Health's guidelines. When subject to a health inspection, vendor will have no more than two (2) critical violations and no more than three (3) non-critical violations per inspection.

f) Vendor shall provide a program that adheres to green initiatives (e.g., utilizing composting services, using recyclable items, and using bulk condiment dispensers) that provide environmentally sustainable goods and services.

g) Vendor shall provide fast and courteous customer service so as not to disrupt staffs' work. GAO needs fast checkout lines and fast and efficient cashiers to compute accurate costs for food.

h) Vendor shall properly use, maintain, and promptly repair all government furnished equipment, when required.

i) Vendor shall initiate a dynamic marketing campaign to let staff in the building know about initiatives and programs in the Food Service Facility.

j) Vendor shall maintain a dynamic marketing campaign to let staff in the building know about initiatives and programs in the Food Service Facility,

k) Vendor shall provide adequate staffing to efficiently operate the Food Service Facility.

l) Vendor shall post food prices in the food service facility so that they are visible to patrons.

11. Change Requests to Change Prices:

Vendor shall follow proper procedures for requesting changes to menu prices. When prices for food items need to be increased, the vendor must have a systematic way of providing current costs for similar items from at least 3 food service facilities in the DC-area with a similar population size. The Program Office and the GAO Union will have 45 days to review the request and a final determination will be made as to whether to approve the proposed price increases. Approved changes will be posted on the GAO intranet as well as in the Food Service Facility for 2 weeks prior to the changes taking effect.

Part II: Contractor Responsibilities:

The attached table outlines the Contractor and Government's responsibilities for cleaning/maintaining the Food Service Facility and associated equipment:

Task

Regular cleaning of Food Service Facility Equipment (Including Govt.

Furnished Equipment) Contractor

Maintenance/Sanitization of the GAO ice machines GAO

Grease Container Contractor Collection/Recycling

12. Key Personnel:

The key personnel under this contract are the Chef and the Food Service Facility Manager. These roles can be fulfilled by the same individual. The Chef and Food Service Facility Manager shall both be Certified Food Handlers in accordance with ServSafe or a similar institution. Contractor shall notify the COR if the Food Service Facility Manager or Chef will be out of the office. A substitute shall be onsite on the days the Food Service Facility Manager is absent. The Chef can perform as the substitute during the Manager's absence. The substitute must be certified in food handling in order to operate the Food Service Facility.

13. Notification of Changes to Key Personnel:

Vendor shall notify the Government of their intention to change key personnel. A specific request in writing must be made in order to make a modification to the contract and make a key personnel change. See GAO Key Personnel Clause.

14. Government-Furnished Property:

GAO shall provide: GAO Identification Badges, keys, safe, GAO laptop(s), telephone, copier, one parking space for Café Manager, and foodservice equipment list.

Upon receipt/acceptance of equipment, the Contractor will review and sign an equipment checklist verifying that it has received the equipment listed above.

Existing furnishings and equipment in designated Contractor space may be used by the Contractor during the term of the contract as authorized by the COR. These furnishings and equipment must be kept neat, clean and in proper repair. All furnishings and equipment provided by the government shall be returned to the Government at the expiration of the contract in the same condition as it was at the time of entering into the contract, except for ordinary wear and tear.

The Government shall provide for the Contractor's use, the equipment list. Should the contractor require different or additional equipment, they can provide a price and technical proposal to the COR and Contracting Officer to provide the different or additional equipment at their own expense, to include installation costs and any modifications that may be required. Any contractor furnished property will need approval by the COR prior to installation in the GAO building. Government furnished property shall be used for official Government business only in the performance of this contract or on-site catering. The Contractor or the Contractor's employees will not use Government property in any manner for any personal advantage, business gain, or other personal endeavor.

The Contractor shall be responsible for the repair and the repair cost (material, parts, and labor) of each GAO owned equipment item, not to exceed one thousand dollars ($1,000.00) per repair. The Contractor's annual cost of repair will not exceed fifteen thousand dollars ($15,000.00) in any one contract year; repair costs over $1 ,000.00 per repair and over fifteen thousand dollars ($15,000.00) annually will be paid by GAO. The Contractor shall maintain on-site a log/record of repairs made and the date performed. For repairs that the Contractor estimates will cost more than $1 ,000, the Contractor shall contact the COR before conducting the repair. All such repairs must be authorized by the CO before the repair is performed. For repairs over $1,000, the contractor shall be responsible for the first $1,000 of that repair. For repairs costing less than $1 ,000, the contractor shall notify the COR.

In accordance with FAR 45.1041 (b), the contracting officer may revoke the Government's assumption of risk when the property administrator determines that the contractor's property management practices are noncompliant with contract requirements.

In the event that Government furnished property is lost, damaged, or stolen, it must immediately be reported to the COR, Security Office, and Facilities Office. The Contractor will be responsible for GFP in accordance with the Government Property clause, FAR 52.245-1, Alt l.

During the transition period, the contractor will be given the opportunity to assess the existing GFP and identify deficiencies that require repair. This deficiency list will be provided to the COR seven (7) business days before full performance. The government will determine whether to repair or replace the GFP and the government will assume the full costs of repair/replacement. Any repairs required after the date the deficiency report is due will be the contractor's responsibility, as described above.

At the end of the performance period for the contract, the Contractor shall review the property checklist and verify possession/condition of Government furnished property, Equipment checklist must be submitted to the COR. Any items not accounted for at the end of the performance period will be resolved in accordance with FAR 52.245-1, Alt 1.

If the contractor needs to move government property due to contractor activities, the property shall be replaced in its original location(s). Equipment, furnishings, the building, or building accessories damaged due to work performed by the Contractor or a subcontractor under this contract shall be repaired or replaced to its original condition by the Contractor at no cost to the Government.

It is incumbent upon the Contractor to verify sizes and capabilities of Government-furnished dish, bowl, and mug dispensing equipment and to provide dishware of appropriate size and weight to suit the equipment, Also, note type of self-bussing equipment in use and dining tabletop sizes for trays.

The Government will provide trash and recycling receptacles made of hard non-toxic plastic material. Single service plastic liners (clear for recycling and black for trash) also Government-provided shall be used in conjunction with these receptacles.

Contractor shall maintain a physical inventory of all Contractor-owned equipment on site. The contractor will be responsible for 100% of the costs associated with the maintenance and repair of contractor furnished property.

15. Parking:

Temporary parking spaces for catering staff providing services for an event can be requested as needed, but will be approved based on availability,

16. Trash Removal:

The Government will provide for trash removal and the trash container will be shared by the Contractor and Building tenants. The Contractor is responsible for collecting trash throughout the day from Food Service Facility trash cans and transporting trash to the building trash container location.

17. Cleaning and Janitorial Services:

The Contractor agrees to furnish all labor, supplies, materials, equipment, and supervision sufficient to maintain the Food Service Facility and food service equipment (including hoods and/or water wash down system) within its areas of responsibility in a clean, orderly, and sanitary condition at all times as detailed below. The Contractor shall not use in connection with the performance of this contract any material which the Government, in its sole discretion, determines would be unsuitable for the purpose, or harmful to the surfaces to which it is applied.

The Contractor shall be responsible for the cleaning and maintenance of the kitchen and serving area floors after service hours. The Contractor shall be responsible for cleaning and maintenance of all serving area counters and associated equipment. The Contractor shall maintain the serving area floors in a clean condition and spillage free during service hours. The Contractor shall leave the serving area floors in clean condition after service hours. The government will be responsible for stripping and waxing the flooring on an as needed basis.

The Contractor shall maintain the dining room area flooring/carpet in a clean condition, and it shall remain spillage free during service hours. The Contractor shall leave the dining room flooring/carpet in broom clean condition and spillage free at the completion of service hours. The Government shall be responsible for the cleaning and maintenance of the dining room flooring/carpet after service hours.

The Contractor will be responsible for the maintenance of dining room space including tables, tabletops and bases, chairs, counters, trash collection stations and be responsible for removing trash from the dining room collection points during service hours. All dining room trash collection points will be emptied at the end of each day. The Government will be responsible for the cleaning of the seating area after service hours.

Failure to keep any of the facilities that are the responsibility of the Contractor such as, walls, ceilings (excluding heating ventilation and air conditioning louvers, lighting fixtures or other building equipment that is part of a general building mechanical system), Contractor utilized lavatories and locker rooms, floor drains, grease room, kitchen, server, storage, dining area tables, chairs and floor etc., in a clean and sanitary condition satisfactory to the CO or the COR may result in one or both of the following:

· The CO or the COR may have the facility cleaned by other means and the cost of such work charged to the Contractor.

· The Contractor will assume the cost of rodent control and/or trash removal at the discretion of the COR.

The COR may require additional cleaning as he/she deems necessary. No work shall be performed on weekends or Federal holidays, without prior approval of the COR.

18. Equipment supplied by Contractor:

All required equipment and utensils (sample list below) shall be provided by the Contractor, which shall replace such equipment and utensils when necessary. Please note this list isn’t all-inclusive of equipment and utensils that may be needed to perform onsite food service.

Sample items expected to be provided by Contactor:

Computer system Steam table pans

Utensils and kitchenware Storage Containers The Contractor shall provide a complete Point of Sale (POS) system to include patron's use of credit and debit cards in an expeditious manner at the Food Service Facility. If the contractor will require the Government to provide any special utility requirements not currently existing in the Food Service Facility, such as a dedicated electrical service line, this shall be noted in the offeror's proposal.

The Contractor-provided items shall be of good quality, suitable for their intended purpose and meet current business and industry standards.

19. Contractor Communication:

The Contractor shall provide an executive-level point-of-contact (e.g., district manager or regional manager) above the Food Service Facility Manager to whom performance issues can be elevated at GAO's discretion. This executive will respond to GAO within 2 business days of being contacted.

The Contractor shall also provide copies of all inspections and audits conducted in relation to operation of the Food Service Facility.

20. Space Modifications:

All space assigned to the contractor is to be used for official business in the performance of work under this contract only. Space within the building will be provided in as-is condition. Any desired renovation/modification to the space, such as erection or removal of walls and partitions, electrical or plumbing connections, painting, carpeting, and any other related work shall be at the contractor's expense. No alterations shall be made without prior coordination of the COR and approved by the CO. Requests to alter space shall be made in writing.

Returned Space: 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 in as good condition as when received, except for ordinary wear and tear, and damage or destruction beyond the Contractor's control and not due to the Contractor's fault or negligence. Failure of the Contractor to properly operate, maintain, repair, or replace in a timely manner, government-furnished equipment shall not be cause for claims of delays or nonperformance of any activity required of the Contractor by this contract.

21. Vending Stands and Canteen Operation:

The Government reserves the right to permit the establishment of vending stands to be operated by the following State licensing agency under the Provisions of the Randolph-Sheppard Act (20 U.S.C. 107): Rehabilitation Services Administration, District of Columbia. Additionally, there is a staffed Randolph-Sheppard Act canteen located on the 1st floor.

22. Monthly Operating Statements:

The Contractor shall furnish copies of the monthly (or four week) profit and loss operating statement to the COR within twenty (20) days after the end of the monthly (or four week) accounting period. The profit and loss statement must be submitted on the GAO-provided form (See Attachment 8). The CO or representatives shall, as required and necessary, examine and audit all phases of the financial operation of the Contractor provided food services.

The Contractor is also required to provide the following information (utilizing the following spreadsheet format) on a monthly basis relating to patronage and sales:

Breakfast

Lunch

PM Snack

23. End of Year Statements:

The Contractor shall certify his end-of-contract-year profit/loss statements for submission to the COR no later than 90 days after the end of each year of performance. The purpose of this requirement is to place greater emphasis on the Contractor's responsibility to submit accurate and timely reports, while significantly reducing the need and frequency of administrative contract audits by Agency personnel.

24. Safety/Emergency Preparedness:

The Contractor shall notify GAO's Security and Emergency Management office in the event of fire. All of the Contractor employees shall be organized and trained to participate in Fire, Shelter in Place (SIP), and other emergency drills, including the reporting of fires. This shall be accomplished with the cooperation of the COR and GAO's Security and Emergency Management office.

26. Security Areas:

The Contractor shall be responsible for the security of all areas under the jurisdiction of the Contractor. Designated employees shall have the responsibility for determining that all equipment has been turned off, that windows are closed, lights and fans turned off, and doors locked when the Food Service Facility is closed, A spare key shall be available for emergency use only in the building security office. The Contractor shall be issued upon commencement up to three sets of keys to the Food Service Facility and storage areas, If the Contractor loses any of the keys, the loss must be immediately reported to the COR. The Contractor will be responsible for the cost of rekeying the Food Service Facility and storage areas as necessary.

27. Hazardous Conditions:

In addition to paragraph (f) of the Service Contract Act of 1965 (as amended), the Contractor shall be responsible for unsanitary or hazardous conditions that are dangerous to anyone using the food facility. This shall include any employee, Contractor agent or representative, Federal employee or other patrons of the food service facility and shall be applicable to any portion of the facility that is under the control of the Contractor.

The Contractor is responsible for identifying any hazardous conditions that may develop and shall immediately notify the COR of the condition. The Government does not warrant or guarantee that no other possible safety hazards exist.

28. Compliance with OSHA:

Compliance with the Occupational Safety and Health Act 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.

29. Annual Review:

The Contractor will provide an annual review to GAO that specifically includes a comprehensive review of all aspects of the operation. The review will assess every key aspect of the operation, with the vendor giving a presentation of how the site is performing measured against critical benchmarks such as customer satisfaction rate, capture rate, food and labor costs and a marketing plan. At the end of the review, the vendor will present benchmark goals for the coming year as well as a marketing plan The annual review provided and conducted by the Contractor shall include a comprehensive review of the above and:

(a) Patron Survey — conducted by Contractor either in hard copy form or via the GAO intranet website,

(b) Quantity of complaints/comments and specific nature

(c) Monthly Inspections including internal, GAO, FOH, Health Department, etc.

(d) Food Safety Audit.

30. Other Survey Information:

Contractor will also make available to patrons’ hard copy forms in the food service facility with the COR's contact information for comments/complaints.

Part III: Contractor Deliverables:

The following deliverables will be due from Contractor or the Government.

Equipment Inventory Verification

Part V: Government Responsibilities:

31. Inspections:

Facilities operated under the contract will be inspected periodically by representatives of the Government and, when circumstances warrant, by representatives of local health departments. After each inspection the contractor will be advised of any unsatisfactory conditions for which it is responsible. Deficiencies thus reported shall be corrected by the contractor in the timeframe specified by such inspections. Local health inspections must be reported to COR within 24 hours.

The Government shall have the right to send its representative into areas assigned for the operator's use, at any time, for inspection or other purposes approved by the CO.

The Contractor will be subject to unannounced inspections of the food service facilities by a representative of the CO. The audit shall specifically include a comprehensive review of whether:

(a) Contractor providing convenient, quality foods that accommodate a variety of dietary restrictions/concerns.

(b) Food and beverages being stocked at appropriate levels during operation.

(c) Service hours stated in contract are adhered to.

(d) Contractor adheres to Federal/State safety guidelines for food handling and OSHA guidelines for worker safety.

(e) Green initiatives are adhered to.

(f) Service quality, attentiveness, courtesy, and similar factors.

(g) Personnel appearance.

(h) Condition/maintenance of Government equipment.

(i) Equipment and space is regularly maintained.

(j) Menu compliance, as indicated in the minimum acceptable menu profile.

(k) Portion sizes as submitted in the Contractor's business plan.

(l) Menu pricing as submitted in the Contractor's business plan.

(m) Cash Register tapes, sales records and any other required reports or documents are provided in a timely manner.

32. Facilities:

At the beginning of the contract period, the Government will provide space for operations under the contract, as indicated and thereafter, such space as it may deem necessary or desirable. The Government will provide adequate ingress and egress, including a reasonable use of existing elevators, corridors, passageways, driveways, and loading platforms. The Government will, as it deems advisable, provide space heating, space lighting, ventilation, and the utilities. In addition, the Government will:

Make such improvements and alterations as the Government may deem necessary or desirable to prepare or recondition assigned space for its intended purpose, including improvements and alterations necessary to conform to applicable sanitary requirements.

Maintain and repair Building structure in areas assigned for the contractor's use, including painting and redecoration, the maintenance of gas, water, steam, sewer (including all grease traps) and electrical lines, ventilation (including duct work and fans), fire suppression systems, building electrical lighting fixtures (including relamping); floors and floor coverings, and walls and ceilings. The Contractor shall bear the expenses of repairs necessary because of negligence on the part of the Contractor or the Contractor's employees.

Windows: The Government shall be responsible for the cleaning of all windows (outside and inside thereof). The Government shall be responsible for the cleaning of blinds, window coverings and drapes in the dining areas.

33. Preventive Maintenance:

GAO's Facilities Maintenance Contractor performing the preventive maintenance program will instruct the food service Contractor how to use and maintain Agency equipment. The proper care, cleaning, and operation is essential to ensure equipment is maintained properly. Repairs and replacements to Government Furnished Property will be handled in accordance with guidance and policy provided by the Government.

34. Rodent Pest Control:

The Government will contract, pay for, and maintain an effective program for Rodent/Pest Control.

The Contractor shall coordinate his efforts with the programs conducted by the building’s management staff and/or Building pest control contractor. The Contractor must maintain a high sanitation standard to help control and minimize rodent activities. Failure to maintain high sanitation standards will result in the Contractor being charged for the pest control cost.

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