I.A.02. PWS-DCNG Catered Meals (Draft).pdf

Performance Work Statement (PWS) – DCNG Catered Meals/Services

1.0 INTRODUCTION

This Performance Work Statement (PWS) outlines the requirements for catering meals/services to support the District of Columbia National Guard (DCNG). The contractor shall provide high-quality, nutritious meals to approximately 2,300 service members, with potential reductions based on weekly strength and feeder reports (DA Form 5913) provided ssential to maintaining the readiness and morale of DCNG personnel during scheduled training events, drills, and

2.0 SCOPE OF WORK

2.1 General Requirements: The contractor shall provide complete catering services, including but not limited to meal planning, food preparation, delivery, setup, service, and breakdown/cleanup. All services shall be performed in accordance with applicable federal, state, and local health and sanitation regulations. The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary to perform all aspects of this PWS. The DCNG requires catered meals at multiple locations (District of Columbia National Guard (DCNG) & Logistical Support Area (LSA), and Joint Base Anacostia-Bolling (JBAB) through January 31, 2026, incrementally funded. The contractor will provide full catering meals/services—including personnel, supplies, setup, service, breakdown, and cleanup of serving lines—in compliance with all applicable sanitation laws. Dining and kitchen area cleaning is excluded.

2.2 Meal Types: The contractor shall be capable of providing a variety of meal types, All meals must include a designated vegetarian option. types of meals and number of meals hese reports will. Breakfast Service. Breakfast shall consist of a full American breakfast, including a choice of one (1) entrée from the following: eggs (prepared to order/box meals), bacon, of fruit. Vegetarian options will be available upon request given on a weekly basis at a minimum.

Lunch Service. Contractor shall provide a hot lunch daily between. Lunch shall include a choice of one (1) entree from the following example: roast beef with gravy, baked chicken, or vegetarian lasagna. Lunch also includes a choice of one side dish (mashed potatoes, green beans, or salad) and one beverage (iced tea, lemonade, or water). Contractor shall

Government reserves the right to inspect the lunch service to ensure compliance with this the invoice."

Dinner Service. Contractor shall provide a complete and balanced dinner daily, adhering to the nutritional guidelines outlined in the USDA Dietary Guidelines for Americans (2020 starch (minimum ½ cup), a vegetable (minimum ½ cup), bread/rolls, and a beverage.

Contractor shall maintain a weekly menu available for Government review and approval at least one week in advance. Contractor shall accommodate documented dietary accordance with applicable health and sanitation standards, including HACCP principles.

The Government reserves the right to inspect the food preparation and service areas at any time.

2.3 Service Locations: service will be required at multiple locations at DCNG facilities within the District of Columbia and potentially surrounding areas

(LSA)

Anacostia-schedules with reasonable advance notice.

2.4 Quantity: The contractor shall be prepared to cater meals for approximately 2,300 basis, allowi -hour notice waste levels and may decrease meal quantities within a 72- the DA production based on the updated reports.

2.5 Timing: Meal service times will vary depending on the event schedule. The contractor meal serving times. The Contractor at shall have access to personnel are expected to conform to customer agency normal operating hours; however, the Contractor may be required access to Government facility outside of duty hours based on the customer The Contractor shall plan for increased attendance expected at Thanksgiving and Christmas as well as well as other Federal Holiday with additional service hours if necessary. The Government will provide holiday schedules during Thanksgiving, the Christmas season, and other special occasions to the Contractor the contingency.

2.6 Supplies: The contractor will provide all required serving utensils, cutlery, plates, tableware, napkins, condiments, and other necessary items for complete meal service.

3.0 PERFORMANCE REQUIREMENTS & STANDARDS

3.1 Food Quality: Meals shall be prepared using fresh, high-quality ingredients. Menus shall be varied, balanced, and meet or exceed established nutritional guidelines for active-duty military personnel.

3.2 Food Safety: All food handling and preparation shall adhere to strict food safety preparation and service. The Contractor shall visually inspect all items received, checking for deterioration and damage. Temperatures shall be physically checked on all refrigerated rmy approved Food and Drug

The Contractor shall also put away food in stockroom upon receipt using First in First out (FIFO) procedures.

3.3 Presentation: Meals shall be presented in a clean, appealing manner. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts and after eating employees shall promptly depart from the food service facilities. Contractor Management personnel shall ensure that all personnel reporting for duty wear uniforms which present a clean and neat appearance, and practice proper that represents the Contractor is required. Hair restraints will be properly worn as needed.

Males will be clean shaven, unless medically cleared and wearing appropriate hair restraints for facial hair. Appropriate on the spot corrections shall be taken with all employees failing to meet the above standards.

3.4 Management. The Contractor shall provide a Program Manager, who will be responsible for assisting and/or executing the following tasks including, but are not limited to, the following: Manages, leads and oversees kitchen operations, maintaining the facilities in accordance with public health standards, cooking, food preparation, facility and equipment cleaning, overall cost controls, inventory and supply management, shopping, developing and maintaining new menus, maintaining quality control, giving instruction on preparation of high quality meals, and in the event of contingency, performs all required tasks to include continued service. Participates in meals/menu quality and/or related expenditures. Collaborate with a team to ensure seamless service experience between contractor and kitchen , and customers, addressing customer meal complaints expeditiously.

3.5 Personnel. The Contractor shall not employ any person who is an employee of the interest, nor shall the Contractor employ any person who is an employee of the Department of the Air Force, either military or civilian, unless such person seeks and receives approval according to the DOD5500.7-addition, the Contractor shall not employ any person who is an employee of the Department of the Air Force if such employment would be contrary to the policies

-duty active military personnel hired under this contract may be nt change of station, change in duty hours, or deployment. Military perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract.

3.6 Service Summary: Service shall be prompt, courteous, and professional. Contractor personnel shall be neatly dressed and maintain a professional demeanor.

SERVICE SUMMARY

The Contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement and will be assessed on an “Acceptable” or “Unacceptable” basis. These thresholds are critical to mission success.

Performance Objective PWS Paragraph

Performance Threshold Method of Surveillance

Prepare food in accordance with (IAW) PWS

2.2

95% of menu items/meal period

Random and Customer Complaints

Deliver meals d IAW the

PWS

3.8

95% of meal periods Random

Clean-up IAW PWS 3.7

95% of the time Random

Maintain subsistence meals issues to kitchen within AFMAN 34-240 requirements and safe temperatures.

3.2

No more than one failure in any three (3) consecutive monthly periods

Random

Comply with sanitation requirements of the food code, state and local laws/regulations, which result in satisfactory or better rating in Health Inspections.

3.0-3.8 100% of the time Random and

Customer Complaints

Maintain proper conduct, appearance, and customer service

3.4 95% of the time; no more than three (3) valid customer complaints per month

Random

3.7 Cleanup: The contractor is responsible for complete cleanup of the meal service area following each event, including removal of all trash and food waste. The area shall be left in a clean and sanitary condition.

3.8 Delivery: The contractor shall provide reliable and timely delivery of meals to the

Meals shall be delivered amount of meals for each location and meal.

4.0 SPECIAL REQUIREMENTS

4.1 Dietary Restrictions: The contractor shall be able to accommodate various dietary restrictions, including but not limited to: * Vegetarian * Vegan * Gluten-Free * Allergies (e.g.,

– if

4.2 Packaging: -proof, and appropriate for transport. For Carryout Services, the Contractor shall make up boxes or containers assemble and pack the meal components for pickup. The Contractor shall provide all supplies (cups, straws, napkins etc.) and commercial carryout boxes and containers for the main dining facility.

4.3 Equipment: The contractor shall provide all necessary equipment for food preparation, Tables and chairs (if required) * Coolers/warmers * Trash receptacles

5.0 GOVERNMENT FURNISHED PROPERTY/INFORMATION (GFP/GFI)

Access to DCNG facilities for meal service.

6.0 CONTRACTOR QUALIFICATIONS

6.1 The contractor shall possess a valid business license and all required permits to operate a catering business in the District of Columbia performance experience when providing these types of meals in this type of environment.

6.2 The contractor shall demonstrate experience in providing catering services to large groups, preferably including military personnel.

6.3 The contractor shall maintain adequate liability insurance coverage.

6.4 The contractor shall provide a list of references upon request.

7.0 CONTRACTING OFFICER REPRESENTATIVE (COR)

Providing meal quantity requirements (DA Form 5913).

Communicating event locations and schedules.

Monitoring contractor performance.

Approving invoices.

8.0 REPORTING REQUIREMENTS

Weekly Meal Summaries: A summary of meals provided each week, including dates, locations, quantities, and costs.

ability to meet the requirements of this PWS.

9.0 QUALITY ASSURANCE

Government will do to ensure that the contractor has performed in accordance with the performanc meal service, review meal quality, and solicit feedback from DCNG personnel.

10.0 PLACE OF PERFORMANCE

Ct SW (Bldg 350), Joint Base Anacostia-Bolling (JBAB), DC 20373. The location will remain place of performance on DA 5913

11.0 PERIOD OF PERFORMANCE

10-07-2025 – 01-31-2026