Instuctions to Offerors..pdf

Instructions to Offerors

W91364-22-Q-0019

1. ADMINISTRATIVE

1.1 Catering Services are required to support Soldiers in the Ohio Army National Guard (OHARNG) training at Camp Perry Joint Training Center (CPJTC) in Port Clinton, Ohio

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

1.3 The solicitation is issued under NAICS code 722320 and the solicitation is issued 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 Quotes shall be valid for 30 Days after solicitation closing date.

1.6 QUESTIONS. E-mail written questions to the Contracting Specialist, Rachel Oglesbee, at rachel.a.oglesbee.civ@army.mil. Questions submitted within seven days of the RFQ closing may not be answered.

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

Specialist, Rachel Oglesbee, at rachel.a.oglesbee.civ@army.mil 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. Technical Acceptability and Past Performance are equal to 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. Offeror shall complete the “Sample Menu” below.

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).

Contactors must submit past performance information with the quote. 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 this RFQ.

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. Offerors shall submit prices for all years and all services the Offeror intends to be considered for the BPA on the Pricing Sheet Matrix. Prices for CLIN 0005 “Contractor Manpower Reporting” shall be entered on the SF 1449 on CLIN 0005. A blank entry will be regarded as $0.00 / Not Separately Priced CLIN. See the PWS at Para. 6.0 for more information.

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:

o Egg Type: Scrambled Eggs o Breakfast Meat: Sausage Links o Grain Items: French Toast o Fresh Fruit: Assorted Apples / Oranges / Bananas o Potato: Hash Browns o Condiments: hot sauce, jelly, butter, creamer, salsa, artificial sweetener and sugar, salt and pepper o Coffee, Milk, and additional beverage of: Orange Juice

Dinner:

o Meat entrée: Spaghetti with Meat Sauce o Starch: Red Skinned Potatoes o Vegetable: Steamed Broccoli o Salad with three dressings: French, Ranch, Italian o Grain Item: Dinner Rolls o Dessert: Assorted Pies o Condiments: hot sauce, butter, jelly, salt and pepper o Coffee, Milk and additional beverage of: Lemonade

Day 01

Breakfast:

o Egg Type:

o Breakfast Meat:

o Grain Items:

o Fresh Fruit:

o Potato:

o Condiments:

o Coffee, Milk, and additional beverage of:

Dinner:

o Meat entrée:

o Starch:

o Vegetable:

o Salad with three dressings:

o Grain Item:

o Condiments:

o Coffee, Milk and additional beverage of:

Day 02, 03, etc.