Instructions to Offerors for Catering .docx

Instructions to Offerors

1. ADMINISTRATIVE

1.1 Catering Services are required to support Soldiers in the Ohio Army National Guard (OHARNG) Soldiers training within the State of Ohio.

1.2 This solicitation will result in one Firm-Fixed-Price contract.

1.3 This acquisition is issued on NAICS code 722320 and is solicited as a 100% Small Business set-aside under FAR 52.219-6.

1.4 The Offeror must be registered with the System for Award Management (SAM.gov). The Contractor must not appear on the Excluded Parties List System (EPLS) and must otherwise be eligible to receive an award of a contract.

1.5 QUOTE SUBMISSION: Quotes shall be submitted via e-mail to the Contract.

Specialist, Rachel Oglesbee, at rachel.a.oglesbee.civ@army.mil it is the offeror’s responsibility to contact the Contract Specialist to verify the quote was received. The Government is not responsible for any e-mail or attachments that are rejected by the cyber security.

2. EVALUATION CRITERIA

2.1 Award will be made to in accordance with Federal Acquisition Regulation (FAR)

12.602 and FAR 13.106-1. The following factors will be used for evaluation: Factor 1 – Technical Acceptability, Factor 2 – Past Performance, and Factor 3 – Price.

2.1.1 Factor 1 – Technical Acceptability: The Offeror must indicate that it can meet the specific requirements of the Performance Work Statement. Only Offerors determined to be technically acceptable will be eligible for award. The offeror, if not a catering company situated within 50 miles of the delivery location, must state which catering company/vendor/facility they will be using to support the requirement. The Offeror must acknowledge the specific meal requirements for each breakfast, lunch, and dinner services. The menu shall be cyclic; no meal should be prepared more than one time over the course of the contract.

2.1.2 Factor 2 - Past Performance: Past performance information may be obtained from established systems such as the Past Performance Information Retrieval System (PPIRS), Federal Awardee Performance and Integrity Information System (FAPIIS), and System for Award Management (SAM). Information on two recent and relevant contracts will be reviewed. Relevance is defined as past performance effort involved much of the magnitude of effort and complexities this solicitation requires. Recent is defined as a contract that has been performed within the last two years as of the date of issuance of the solicitation.

Unsatisfactory actions in SAM, FAPIIS or SPRS in the last three years may render your quote unacceptable.

2.1.3 Factor 3 – Price. Price will be evaluated based on competition of this solicitation and / or comparison to the Independent Government Estimate.

2.2 OHARNG intends to evaluate quotes and make an award without discussions. An Offeror may clarify certain aspects of a quote or resolve minor or clerical errors.

OHARNG reserves the right to communicate with any Offeror so as to better understand a quote, validate interpretation and assumptions of the quote, or facilitate OHARNG’s evaluation process. Such communications shall not be used to cure deficiencies, material omissions, materially alter technical or price elements, and/or otherwise revise the quote.

Sample Menu Final Menu to be Approved by the COR See Technical Exhibit 3, “Estimated Workload Data,” in the PWS for information on dates, delivery location, headcount, and service times.

Menu shall be cyclic and shall not repeat over the course of the period of performance.

For Day 1-11 Provide the Following Information:

Example:

Day 01

· Breakfast:

· Egg Type: Scrambled Eggs

· Breakfast Meat: Sausage Links

· Grain Items: French Toast

· Fresh Fruit: Assorted Apples / Oranges / Bananas

· Potato: Hash Browns

· Condiments: hot sauce, jelly, butter, creamer, salsa, artificial sweetener and sugar, salt and pepper

· Coffee, Milk, and additional beverage of: Orange Juice

· Dinner:

· Meat entrée: Spaghetti with Meat Sauce

· Starch: Red Skinned Potatoes

· Vegetable: Steamed Broccoli

· Salad with three dressings: French, Ranch, Italian

· Grain Item: Dinner Rolls

· Dessert: Assorted Pies

· Condiments: hot sauce, butter, jelly, salt and pepper

· Coffee, Milk and additional beverage of: Lemonade

Day 01

· Breakfast:

· Egg Type:

· Breakfast Meat:

· Grain Items:

· Fresh Fruit:

· Potato:

· Condiments:

· Coffee, Milk, and additional beverage of:

· Dinner:

· Meat entrée:

· Starch:

· Vegetable:

· Salad with three dressings:

· Grain Item:

· Condiments:

· Coffee, Milk and additional beverage of:

Day 02, 03, etc.