N3904024Q0226 Material Needs Statement.pdf

Portsmouth Naval Shipyard PRO’s on the Mall Catered Event

MATERIAL NEEDS STATEMENT

Criteria for refreshments:

- Sandwiches must be made fresh within 12 hours of planned consumption at 11:00 AM on the day of event.

They must be delivered and stored refrigerated at 34 degrees and for duration of the event (11:00 AM to

9:00 PM)

- Sodas must be delivered and stored refrigerated at 34 degrees and for duration of the event (11:00 AM to

9:00 PM)

- Chips and desserts must be delivered within THREE hours of planned consumption at 11:00 AM on the day of event.

- Refrigeration truck (s) must be on site THREE hours prior to start of event (8:00 AM) and removed following conclusion of event (9:00 PM).

- Vendor must provide fully vetted driver able to enter and drive refrigerated truck on a military installation

- Vendor provided truck driver must remain with vehicle from first arrival (8:00 AM) until conclusion of event (9:00 PM)

- The Government will not provide any transportation from vendor facility to Portsmouth Naval Shipyard.

Vendor is responsible for transportation of all items from vendor location to Portsmouth Naval Shipyard. In addition, there is no onsite storage for items at Portsmouth Naval Shipyard, upon arrival vendor is responsible for continued storage of all items, to be maintained at appropriate temperatures based on the type of item, until the start of each event.

1. Provide 6,000 fresh six-inch Italian sub sandwiches stuffed with 2 to 3 slices of 3 inch in diameter and medium deli thickness 1/8 to 3/16 inches thick mild cooked salami and provolone cheese to cover end to end of the sub roll. The total weight of the meat per sandwich shall not be less than 4 ounces and the total weight of the cheese per sandwich shall not be less than 2 ounces. Also please include 2 to 3 slices of fresh sliced onions, ½ to ¾ inches thick; 2 to 3 slices of fresh green peppers, 3 ½ to 4 ½ inches in length; and 2 to 3 slices of fresh tomatoes, ½ to ¾ inches thick. Also please include a small handful of fresh looking and firm sliced dill pickles and black olives. Rolls should be fluffy, soft to the touch, look as if they are fresh from the oven and not soggy.

Recommend sandwiches be assembled with salami on one side and cheese on the other with the vegetables in between to prevent the bread from becoming too soggy. Sandwiches should be wrapped in wax paper with closed ends and taped closed to prevent opening during transit. Sandwiches are to be delivered on the day of event by 8:00 AM.

2. Provide 100 fresh six-inch Veggie sub sandwiches stuffed with 2 to 3 slices of 3 inch in diameter provolone cheese to cover end to end of the sub roll. Total weight of the cheese per sandwich shall not be less than 2 ounces. Also please include 2 to 3 slices of fresh sliced onions, ½ to ¾ inches thick; 2 to 3 slices of fresh green peppers, 3 ½ to 4 ½ inches in length; and 2 to 3 slices of fresh tomatoes, ½ to ¾ inches thick. Also please include a small handful of fresh looking and firm sliced dill pickles and black olives. Rolls should be fluffy, soft to the touch, look as if they are fresh from the oven and not soggy. Recommend sandwiches be assembled with cheese on both sides with the vegetables in between to prevent the bread from becoming too soggy. Sandwiches should be wrapped in wax paper with closed ends and taped closed to prevent opening during transit. Sandwiches are to be delivered or picked up by 8:00 AM on day of event.

3. Provide 100 fresh six-inch GLUTEN FREE (GF) Italian sub sandwiches stuffed with 2 to 3 slices of 3 inch in diameter and medium deli thickness 1/8 to 3/16 inches thick mild cooked salami and provolone cheese to cover end to end of the sub roll. The total weight of the meat per sandwich shall not be less than 4 ounces and the total weight of the cheese per sandwich shall not be less than 2 ounces. Also please include 2 to 3 slices of fresh

Portsmouth Naval Shipyard PRO’s on the Mall Catered Event sliced onions, ½ to ¾ inches thick; 2 to 3 slices of fresh green peppers, 3 ½ to 4 ½ inches in length; and 2 to 3 slices of fresh tomatoes, ½ to ¾ inches thick. Also please include a small handful of fresh looking and firm sliced dill pickles and black olives. GF Rolls should be fluffy, soft to the touch, look as if they are fresh from the oven and not soggy. Recommend sandwiches be assembled with cheese on both sides with the vegetables in between to prevent the bread from becoming too soggy. Sandwiches should be wrapped in wax paper with closed ends and taped closed to prevent opening during transit. Sandwiches are to be delivered by 8:00 AM on day of event.

4. Provide two-ounce bags of Frito Lay or equal products in rough proportion to 6,300 in total. (Total cases are acceptable.) Please verify expiration date prior to delivery. Chips are to be delivered by 8:00 AM on day of event.

a. 25% of Classic Potato Chips

b. 25% of Dorito’s Brand Tortilla Chips or equal

c. 25% of Barbeque Potato Chips

d. 25% of Sour Cream and Onion Potato Chips

5. Provide 20-ounce Coke or equal products to be delivered to PNSY are to be delivered by 8:00 AM on day of event in rough proportion to 6,200 in total. (Total cases are acceptable.) Please verify expiration date prior to delivery.

a. 20% cases of Spring or Purified Bottled Water

b. 20% cases of Coke or equal

c. 20% cases of Iced Tea or equal

d. 20% cases of Diet Coke or equal

e. 20% cases of Ginger Ale or equal

6. Provide individually wrapped Gourmet classic whoopie pie (4 oz Chocolate Cake with Vanilla Frosting) in proportion to 6,200 in total (total cases are acceptable.) Please verify expiration date prior to delivery. Treats are to be delivered by 8:00 AM on day of event.

Installation Access Criteria:

1. All personnel assigned by the contractor to perform work or site visits must be US citizens. Contractor will be required to submit a visit request listing information of personnel needing access aboard Portsmouth Naval Shipyard. Visit request must include the full name of the persons, nationality, birth date and Social Security Number. Visit request may be in the form of a letter on company stationary with signature from company security manager or authorized company representative and faxed to the Pass and ID office at

(207) 438-2669. Company visit requests shall be submitted annually and as often as necessary to update employees of the company who need continued access to the Shipyard. Criminal history and/or falsification of information provided by an employee of the company may be subject to denial for unescorted access up to and including general access to the Shipyard. All contractor vehicles are subject to inspection prior to allowing entry onto this installation.