NAFUA1-26-R-0005 Cafeteria and Food Truck Services - DLA Suquehanna.pdf

NAFUA1-26-R-0005

SOLICITATION, OFFER AND AWARD

(Nonappropriated Funds)

4. SOLICITATION TYPE2. CONTRACT NO. 3. SOLICITATION NUMBER

7. ISSUED BY CODE 8. ADDRESS OFFER TO (If other than Item 7)

6. REQUISITION/PURCHASE NUMBER

NOTE: In sealed bid solicitations "offer" and "offeror" mean "bid" and "bidder"

NEGOTIATED BID (RFP)

SEALED BID (IFB)

5. DATE ISSUED

1. No appropriated funds of the United States shall become due or paid the contractor by reason of this solicitation / award

PAGE OF PAGES

1 97

C. E-MAIL ADDRESS

EXT.NUMBERAREA CODE

B. TELEPHONE (NO COLLECT CALLS)A. NAME

10. FOR

INFORMATION

CALL

CAUTION: LATE Submissions, Modifications and Withdrawals: See Section L. All offers are subject to all terms and conditions contained in this solicitation.

(Date)(Hour) local timeuntildepository located in copies for furnishing the supplies or services in the Schedule will be received at the place specified in Item 8, or if hand carried, in the

SOLICITATION

9. Sealed offers in original and

PART IV - REPRESENTATIONS AND INSTRUCTIONS

OTHER STATEMENTS OF OFFERORS

EVALUATION FACTORS FOR AWARD

INSTR., CONDS., AND NOTICES TO OFFERORS

REPRESENTATIONS, CERTIFICATIONS AND

LIST OF ATTACHMENTS

CONTRACT CLAUSES

PART III - LIST OF DOCUMENTS, EXHIBITS AND OTHER ATTACH.

I

J

K

L

M SPECIAL CONTRACT REQUIREMENTS

CONTRACT ADMINISTRATION DATA

DELIVERIES OR PERFORMANCE

INSPECTION AND ACCEPTANCE

PACKAGING AND MARKING

DESCRIPTION/SPECS./WORK STATEMENT

SUPPLIES OR SERVICES AND PRICE/COST

SOLICITATION/CONTRACT FORM

PART II - CONTRACT CLAUSESPART I - THE SCHEDULE

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G

F

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A

SEC. DESCRIPTION PAGE(S) (X) DESCRIPTION SEC. (X)

11. TABLE OF CONTENTS

18. OFFER DATE17. SIGNATURE

SUCH ADDRESS IN SCHEDULE.

IS DIFFERENT FROM ABOVE - ENTER

15C. CHECK IF REMITTANCE ADDRESS

EXT.NUMBERAREA CODE

15B. TELEPHONE NUMBER

(Type or print)AND

ADDRESS

OF

OFFEROR

CODE FACILITY

16. NAME AND TITLE OF PERSON AUTHORIZED TO SIGN OFFER15A. NAME

DATEAMENDMENT NO.DATEAMENDMENT NO.

and related documents numbered and dated):

amendments to the SOLICITATION for offerors

(The offeror acknowledges receipt of

14. ACKNOWLEDGEMENT OF AMENDMENTS

CALENDAR DAYS (%)30 CALENDAR DAYS (%)20 CALENDAR DAYS (%)10 CALENDAR DAYS (%)

(See Section I, Prompt Payment Provisions)

13. DISCOUNT FOR PROMPT PAYMENT

designated point(s), within the time specified in the schedule.

by the offeror) from the date for receipt of offers specified above, to furnish any or all items upon which prices are offered at the price set opposite each item, delivered at the

12. In compliance with the above, the undersigned agrees, if this offer is accepted within ______________ calendar days (60 calendar days unless a different period is inserted

NOTE: Item 12 does not apply if the solicitation includes the provisions at Section L., Minimum Bid Acceptance Period.

OFFER (Must be fully completed by offeror)

IMPORTANT - Award will be made on this Form, or on DA Form 4071, or by other authorized official written notice.

28. AWARD DATE

(Signature of Contracting Officer)

27. Nonappropriated Fund Instrumentality

25. PAYMENT WILL BE MADE BY

26. NAME OF CONTRACTING OFFICER (Type or print)

CODE

24. ADMINISTERED BY (If other than Item 7)

ITEM

(4 copies unless otherwise specified)

23. SUBMIT INVOICES TO ADDRESS SHOWN IN

21. ACCOUNTING DATA20. AMOUNT19. ACCEPTED AS TO ITEMS NUMBERED

AWARD (To be completed by NAFI)

CODE

PRLL2-UA-30-26-0001

X

UA1 (PRF)

Defense Logistics Agency NAF Contracting Office On Behalf of Post Restaurant Fund 8725 John J. Kingman Road Suite 1134 Fort Belvoir VA 22060 USA

1600 ES

Michael B. Thompson 445 Michael.3.Thompson@dla.mil

737-7287

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PAGE(S)

Michael B. Thompson

DA FORM 4069, NOV 04

For use of this form see AR 215-4;

the proponent agency is OACSIM

1-2

3-5 6-25 27-28 29-30

31-32

33-39

40-82

83-88

89-95

96-97 email via michael.3.thompson@dla.mil October 30, 2026

ITEM NO. SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

NAME OF OFFEROR OR CONTRACTOR

2 97

CONTINUATION SHEET

(Nonappropriated Funds)

REFERENCE NO. OF DOCUMENT BEING CONTINUED PAGE OF

NAFUA1-26-R-0005

(A) (B) (C) (D) (E) (F)

0001 Cafeteria, Catering, & Food Truck Services

DA FORM 4068, NOV 04

For use of this form see AR 215-4;

the proponent agency is OACSIM

SECTION B - SUPPLIES OR SERVICES AND PRICES/COSTS

B-1. GENERAL. This is a concessionaire contract with the Defense Logistics Agency (DLA) Family &

Morale, Welfare, and Recreation (FMWR), a Nonappropriated Fund Instrumentality (NAFI) of the Defense Logistics Agency on behalf of the Post Restaurant Fund.

B-2.TYPE OF CONTRACT. This is a Concessionaire (revenue-generating) contract. The NAFI intends to award a contract with a base period of two (2) years and four (4) two-year option periods.

B-3.FEE STRUCTURE AND METHOD OF PAYMENT. The Contractor shall pay separate monthly concession fees to the NAFI for each operated facility. These fee structures are independent of one another, and the Contractor must propose separate financial bids for each building in the Fee Schedule under Section B-6.

B-3.1. Building 430 Cafeteria & Catering Fee Calculation

(a) Each month, the fee due to the NAFI for the Building 430 cafeteria and catering operations shall be calculated as the greater of:

(b) The proposed Minimum Monthly Guarantee (MMG) for Building 430 (a fixed flat-rate proposed in the schedule at B-6), OR

(c) The proposed Commission Payment for Building 430 (the proposed percentage of the monthly Gross Revenue generated at Building 430, which includes both daily cafeteria register sales and all catering revenues).

B-3.2. Building 2001 Cafeteria Fee Calculation

(a) Each month, the fee due to the NAFI for the Building 2001 cafeteria operations shall be calculated as the greater of:

(b) The proposed Minimum Monthly Guarantee (MMG) for Building 2001 (a fixed flat-rate proposed in the schedule at B-6), OR

(c) The proposed Commission Payment for Building 2001 (the proposed percentage of the monthly Gross Revenue generated at Building 2001).

B-3.3. Payment Aggregation

(a) The Contractor shall perform these calculations independently for each location. The total monthly payment submitted to the NAFI shall be the combined sum of the higher calculated fee from Building 430 and the higher calculated fee from Building 2001.

B-3.4. Transition Period Financial Exemptions

(a) In accordance with Clause C-20 (Transition Period and Continuity of Food Service), any temporary or supplemental food options (e.g., food trucks, pop-up vendors, or mobile catering) utilized during the 30-day transition period are strictly exempt from both the Minimum Monthly Guarantees and the standard gross revenue commission calculations. The Contractor shall pay no fees or commissions on gross sales generated by these supplemental operations.

B-4.PAYMENT DUE DATE. The combined monthly concession fee payment is due to the NAFI no later than the 20th calendar day of the month following the month in which the revenue was earned, accompanied by the certified financial statements required under Section G-4.

B-5.CONTRACT AWARD PROVISIONS. Upon award of the contract, Sections L and M of this solicitation will be removed. The awarded Contractor’s final proposal, including any approved revisions and proposed fee schedules, will be incorporated herein by reference, subject to the Order of Precedence clause of the contract.

B-6. FEE SCHEDULE.

CLIN – BASE PERIOD (DECEMBER 1, 2026 – NOVEMBER 30, 2028)

Item No. Description Minimum Monthly

Guarantee (MMG) Commission / % of Gross Sales

0001 Cafeteria Operation – Building 430

/ Month

December 1, 2026 – November 30, 2028

0002 Catering Operation December 1, 2026 – November 30, 2028

Not Applicable (N/A) _________________

0003 Cafeteria Operation – Building 2001 December 1, 2026 – November 30, 2028

/ Month

CLIN – OPTION PERIOD ONE (DECEMBER 1, 2028 – NOVEMBER 30, 2030)

Item No. Description Minimum Monthly

Guarantee (MMG) Commission / % of Gross Sales

2001 Cafeteria Operation – Building 430 December 1, 2028 – November 30, 2030

/ Month

1002 Catering Operation December 1, 2028 – November 30, 2030

Not Applicable (N/A) _________________

1003 Cafeteria Operation – Building 2001 December 1, 2028 – November 30, 2030

/ Month

CLIN – OPTION PERIOD TWO (DECEMBER 1, 2030 – NOVEMBER 30, 2032)

Item No. Description Minimum Monthly

Guarantee (MMG) Commission / % of Gross Sales

2001 Cafeteria Operation – Building 430 December 1, 2030 – November 30, 2032

/ Month

2002 Catering Operation December 1, 2030 – November 30, 2032

Not Applicable (N/A) _________________

2003 Cafeteria Operation – Building 2001 December 1, 2030 – November 30, 2032

/ Month

CLIN – OPTION PERIOD THREE (DECEMBER 1, 2032 – NOVEMBER 30, 2034)

Item No. Description Minimum Monthly

Guarantee (MMG) Commission / % of Gross Sales

3001 Cafeteria Operation – Building 430

/ Month

December 1, 2032 – November 30, 2034

3002 Catering Operation December 1, 2032 – November 30, 2034

Not Applicable (N/A) _________________

3003 Cafeteria Operation – Building 2001 December 1, 2032 – November 30, 2034

/ Month

CLIN – OPTION PERIOD FOUR (DECEMBER 1, 2034 – NOVEMBER 30, 2036)

Item No. Description Minimum Monthly

Guarantee (MMG) Commission / % of Gross Sales

4001 Cafeteria Operation – Building 430 December 1, 2034 – November 30, 2036

/ Month

4002 Catering Operation December 1, 2034 – November 30, 2036

Not Applicable (N/A) _________________

4003 Cafeteria Operation – Building 2001 December 1, 2034 – November 30, 2036

/ Month

SECTION C: PERFORMANCE WORK STATEMENT (PWS)

C-1. SUMMARY STATEMENT

a. Objective: The objective of this Concessionaire contract is to establish concessionaire services in support of Bldg. 430 Defense Logistics Agency (DLA) Distribution Headquarters New Cumberland, Pennsylvania. The concessionaire services to be provided are cafeteria and catering operations.

b. Contract Administration: This contract will be administered by a Contracting Officer assigned to the Defense Logistics Agency Nonappropriated Fund (NAF) Contracting Office on behalf of the DLA Susquehanna Post Restaurant Fund. The name and address of the Contracting Officer is as follows:

i. Contracting Officer: Michael B. Thompson

ii. Agency: Defense Logistics Agency, NAF Contracting Office

iii. Address: 8725 John J. Kingman Rd, Suite 1134, Fort Belvoir, VA 22060

iv. Telephone: (571) 643-3754

v. Email: Michael.3.Thompson@dla.mil

C-2. REQUIREMENT

The Contractor shall furnish all labor, supervision, management, management support, transportation, equipment, tools and material for cafeteria and catering operations to be performed at Building 430 DLA Distribution Headquarters New Cumberland, Pa 17070. Services to be performed are detailed in Sections C-8 through C-10.

2.1 BUILDING 2001 REQUIREMENT

The Contractor shall furnish all labor, supervision, management, management support, transportation, equipment, tools, and material for a second cafeteria operation to be performed at Building 2001, DLA Susquehanna, New Cumberland, PA 17070.

The cafeteria facility within Building 2001 consists of:

1.A Designated Kitchen Area (for hot/cold food preparation).

2.A Hot/Cold Serving Line.

3.An Integrated Trash and Waste Handling Area.

4.An Adjacent Common Dining/Seating Area (shared administrative/operational space).

C-3. DEFINITIONS

Term Definition

Contracting Officer Refers to the duly appointed Nonappropriated Fund Contracting Officer of the

NAFI.

Contracting Officer’s Representative (COR)

Serves as the liaison between the contractor and the contracting officer and is appointed by the contracting officer, in writing. The COR is responsible for the technical and administrative monitoring of the contract as described in the COR appointment letter. The COR has no authority to change the terms and conditions of the contract; only the contracting officer may do this. The COR’s appointment will remain in effect until reassignment, termination of employment or expiration/termination of the contract. Contractors shall be provided a copy of the COR’s appointment letter.

Days Defined as calendar days unless otherwise stated in the solicitation.

Nonappropriated Fund Instrumentality

(NAFI)

An integral Department of Defense (DOD) organizational entity that performs an essential Government function. It acts in its own name to provide or assist other DOD organizations providing morale, welfare and recreational programs for military personnel and civilians. It is established and maintained individually or jointly by the heads of the DOD components. As a fiscal entity, it maintains custody of and control over its nonappropriated funds. It is not incorporated under the laws of any state or the District of Columbia and enjoys the legal status of an instrumentality of the United States.

PRF Post Restaurant Fund.

PRFM Post Restaurant Fund Manager.

C-4. OBJECTIVE

To establish and build concessionaire services in support of the working staff population at Bldg. 430 DLA Distribution Headquarters and the entire installation population. The concession services to be provided are:

a.Cafeteria Operation (Serving Breakfast and Lunch): This includes, but is not limited to, a minimum of:

i. Breakfast: Short order (grill), pastries such as bagels and muffins, specialty coffees (espresso and latte drinks), loose teas, and juice.

ii. Lunch:

(a) Hot line food service with at least one daily special.

(b) Salad bar with fresh vegetables and fruits (at least 20 choices).

(c) Made-to-order deli-style sandwiches with fresh breads.

(d) Soup made from scratch self-service (hosting not less than one daily).

(e) Short order (grill) food service with a special of the day.

(f) Fresh pizza, Stromboli, or calzone with a daily special.

(g) An assortment of regular and retro candies and snack foods for breaks.

(h) Pre-made cold salads (such as tuna, egg, chicken, potato, coleslaw) and sandwiches.

iii. Beverages: Selection of soft drinks, bottled water, teas, and other non-alcoholic beverages (both carbonated and non-carbonated) in fountain and/or bottles.

b.Catering Operation (On-Premises Only): Services ranging from punch and cookies to simple breakfasts and lunch-type sandwich platters, to sit-down formal lunches (e.g., official organizational functions, etc.). These items will be listed separately from daily register sales. All food for catering programs must be prepared on-site.

c. Cafeteria Branding ("Darr's Cafe"): The current cafeteria is known as "Darr's Cafe," which is the established DLA Susquehanna brand for this location. The Contractor shall utilize this brand, logo, and naming scheme for all on-base marketing, menus, and signage. The NAFI retains all rights, titles, and interests in and to the naming, branding, and trademark of "Darr's Cafe."

C-4.1 BUILDING 2001 OBJECTIVE & DEMOGRAPHIC TARGETING

The primary objective is to establish a high-quality, reliable, and highly affordable food service operation tailored to the specific demographics of the Building 2001 work population.

a. Demographic Profile: The customer base in Building 2001 is predominantly blue-collar, operational, and industrial personnel.

b. Menu Alignment: The food selection must focus on hearty, substantial, and quick-service meals.

Premium, high-priced gourmet or luxury menu concepts are not desired for this location.

c. Value Pricing Strategy: To meet the economic needs of the target population, the Contractor must design a high-value menu. Pricing must be aggressively managed to remain budget-friendly, featuring daily low-cost specials, combo-meal value options, and competitive individual pricing.

C-4.2 CAFETERIA BRANDING (BUILDING 2001 – "INFLIGHT CAFE")

1. Brand Establishment: The cafeteria located within Building 2001 shall be operated, marketed, and identified under the brand name "Inflight Cafe." The NAFI retains all rights, titles, and interests in and to the naming, branding, and trademark of the "Inflight Cafe."

2. Creative Works and Logos: There is currently no active logo for the Inflight Cafe. The Contractor is permitted, encouraged, and may be directed to design, develop, and present corporate logos, marketing collateral, or signage schemes for the Inflight Cafe. Any such logos, branding designs, or creative works developed by the Contractor (or its subcontractors/agents) under this contract shall immediately become the sole and exclusive property of the NAFI upon creation.

3. Surrender of Brand Works: Upon completion, expiration, or termination of this contract, the Contractor shall fully surrender all creative assets, original design files, logo packages, and signage materials associated with the "Inflight Cafe" to the COR at no additional cost to the NAFI.

C-5. BACKGROUND

The DLA Susquehanna, PA. Post Restaurant Fund (PRF) is a Nonappropriated Fund Instrumentality (NAFI) of the Defense Logistics Agency. The NAFI has locations where cafeteria and catering services are currently provided. The contractor shall operate the cafeteria and catering services in Building 430 with an approximate population of 950. The contractor shall operate the cafeteria operation in Building 2001 with an approximate population of 750. The population for DLA Susquehanna is approximately 4,500.

C-6. PERFORMANCE REQUIREMENTS

a. Contract Award In-Brief Meeting: The contractor shall attend and participate in a Contract

Award In-Brief meeting with the COR and Contracting Officer. The meeting will be scheduled upon award of contract to discuss contractual administrative procedures, processes, and contractual tasks. At the beginning of each option period, if the option is exercised, a Contract In-Brief Meeting will be held at a date and time set by the COR.

b. Equipment and Support: The contractor shall furnish all labor, supervision, management, management support, transportation, equipment, tools and material, except for furnished equipment and services as described herein. Attachment J-2 is a list of NAFI furnished Property that will be provided to the Contractor.

c. Commencement: The contractor shall commence occupation and operation of the concession on the date specified in the notice to proceed (NTP) issued by the Contracting Officer.

C-7. CONTRACTOR PERSONNEL

The Contractor shall provide the necessary management, supervision, and personnel for the operation of the cafeteria and catering operations. The Contractor shall furnish trained and qualified personnel to provide adequate and uninterrupted services to accomplish the functions set forth in this agreement. The Contractor shall have qualified management personnel in addition to the necessary work force, on duty at all times.

a. Management & Certification Standards: Contractor personnel must be trained and hold required certifications in accordance with all laws, statutes and regulations pertaining to any service stated herein. On-site managers and supervisors shall be ServSafe Certified. One (1) ServSafe Certified Manager must always be on site. Certificates shall be forwarded to the COR within 15 days of contract award.

b. Contract Manager: The Contractor shall provide an on-site contract manager during cafeteria operations, available at all times during operating hours, who shall be responsible for the overall management and supervision of Contractor personnel.

c. Qualifications: The Contractor must demonstrate the necessary knowledge and abilities to effectively operate, manage, and supervise food concessions and a catering program and its employees, to include:

1.Physical security, cash accountability, property accountability and key control, marketing, safety, environmental policies, personnel management, and quality control requirements.

2.Current managerial or operational work experience in the food industry within the preceding five (5) years, having successfully owned, operated, or managed in a full capacity for twelve (12) consecutive months. The phrase "operated or managed" means the Contractor has/had a direct involvement in the day-to-day operation of the business.

d. Language & Citizenship: All Contractor employees used in the performance of this Contract must be able to read, write, and speak English at a fluency level sufficient for efficient performance of this Contract. All employees must be United States citizens and must successfully pass a background security check in accordance with Homeland Security Presidential Directive 12 (HSPD-12) standards as a condition of employment.

e. Employment/Personnel Requirements: The Contractor shall hire, supervise, direct the work of, discharge and determine the compensation and other benefits of all personnel working at the facility and in the employ of the Contractor. The NAFI has the right to restrict the employment of any contracted employee, or prospective contracted employee, who is identified as a potential threat to the health, safety, security and/or general well-being or operational mission of the installation and its population. The Contracting Officer is the final authority in determining the suitability, competence, and acceptability of any Contractor employee to perform work under this contract. If the Contracting Officer, in their sole discretion, determines that any Contractor employee is unfit, incompetent, careless, insubordinate, or otherwise poses a risk to the mission, security, safety, or orderly operation of the facility, the Contracting Officer may direct the Contractor to immediately remove such employee from performing further work under this contract. The Contractor shall promptly comply with any such directive to remove and replace the personnel at no cost to the NAFI.

1. Priority Consideration for Separated Post Restaurant Fund Staff: The Contractor shall give priority consideration, consistent with applicable law and the Contractor’s established hiring practices, to qualified former Post Restaurant Fund staff who were separated as a result of a Business Based Action (BBA) for employment opportunities under this Contract. This provision does not require the Contractor to hire any individual. The Contractor retains sole responsibility for determining whether an applicant meets the qualifications, suitability, security, certification, and other employment requirements applicable to the position.

f. Conduct and Appearance: The Contractor shall establish, enforce, and maintain professional standards of employee conduct, grooming, and appearance.

1.Dress Code & Identification: The Contractor shall enforce a dress code appropriate for the specific duties being performed. All Contractor personnel must visibly wear company-issued name tags or badges at all times while on duty. Personnel must be clean, well-groomed, and appropriately dressed.

2.Standard of Conduct: Contractor personnel shall conduct themselves in a highly professional, courteous, polite, and well-mannered manner. Under no circumstances shall personnel engage in conduct that reflects unfavorably upon the installation, the Non-Appropriated Fund Instrumentality (NAFI), or the Defense Logistics Agency (DLA).

3.Policy Submission: The Contractor shall submit its corporate policies guaranteeing professional employee appearance and courteous, efficient customer service to the Contracting Officer (KO) for review within ten (10) calendar days after contract award.

4.Removal Authority: The NAFI reserves the absolute right to require the immediate removal of any Contractor employee from the job site who endangers persons or property, whose conduct is deemed disruptive or unprofessional, or whose continued presence is inconsistent with military security, good order, discipline, or mission accomplishment. The Contracting Officer shall be the final authority in determining whether an employee's conduct or appearance warrants removal, and the Contractor shall replace such personnel immediately at no additional cost to the NAFI.

g. Alcohol & Substance Policy: The Contractor shall not allow any employee to perform work who is under the influence of alcohol or controlled substances, illegal drugs, or any other incapacitating agents as set forth in the Attorney General’s Schedule of Controlled Substances (21 Code of Federal Regulations Part 1308).

h. Uniforms: Contractor personnel and catering personnel shall wear attire typical of the style commonly used by commercial facilities of the same trade. Employee uniforms will have the Contractor’s logo and employee’s name in clear view. Uniforms shall be clean, pressed and free of foul odor, without holes or missing buttons or zippers.

i. Personal Protective Equipment (PPE): Hairnets shall be worn at all times. Gloves shall be worn by food handling personnel in accordance with Technical Bulletin (TB) Med 530, para 3-28. Hats may be worn in lieu of hairnets; however, the hats will be clean and presentable and not display asocial designs or verbiage.

j. Security Vetting: The Contractor shall furnish to the Contracting Officer’s Representative (COR), prior to commencement of work under the resulting contract, a list of all employees who will perform under the contract. The list shall include name and address, social security number, date of birth, and identification number. Contractor vehicles and contractor personnel privately owned vehicles that will be driven on Defense Distribution Center shall utilize designated parking areas and have a vehicle registration, proof of insurance, and a current driver’s license. The DLA Susquehanna Security Officer reserves the right to require an investigation check.

k. U.S. Department of Labor Wage Determination:

1.The applicable U.S. Department of Labor Wage Determinations under the Service Contract

Act will be incorporated into any resulting contract.

2.Award of a contract as a result of this solicitation will be covered by the Service Contract

Act of 1965. The Contractor shall comply with all requirements of the Act(s) and shall pay wages and fringe benefits not less than those specified in the wage determination issued by the Department of Labor for the areas in which the cafeteria is located.

3.The Contractor shall be responsible for paying all applicable federal, state and local taxes, fees, and assessments throughout performance of the Agreement.

4.The United States Department of Labor Wage Determination for the local area of Pennsylvania, Cumberland County, will apply to this Contract as awarded. The Wage Rate Determination is located at Attachment J-3.

C-7.1 JOINT LOCATION MANAGEMENT AND STAFFING STANDARDS

a.Dual-Location Manager Provision: To achieve operational efficiencies, the Contractor is permitted to utilize one (1) General Manager to oversee both the Building 430 and the Building 2001 operations.

b.On-Site Supervision Requirements: While a single General Manager may hold administrative and operational responsibility for both facilities, the Contractor must ensure that a designated, ServSafe Certified supervisor or assistant manager is physically present on-site at each location during all staffed operational hours. At no time shall either facility operate without a ServSafe Certified lead representative on the premises.

c.Staffing Adjustments: The Contractor must ensure adequate front-line staffing (cooks, cashiers, and cleaning staff) is maintained independently at both locations to satisfy the Speed of Service KPIs outlined in Section C-21.

C-8. CAFETERIA OPERATIONS

a. Staffing & Operating Hours: The Contractor shall adequately staff the cafeteria to serve breakfast and lunch Monday through Friday (except for holidays observed by the Federal Government) as listed below:

Location Period Opening Time Closing Time

Headquarters, Bldg. #

Breakfast 7:00 AM 10:45 AM

Headquarters, Bldg. #

Lunch 10:45 AM 1:00 PM

*Note: Operating Hours Adjustment: In order to achieve maximum effectiveness, the hours of operation may be adjusted by mutual written agreement between the PRF Council, the COR, and the Contractor, with written notification to the Contracting Officer. Such change of hours shall have no impact on any other terms, conditions or operating parameters of the Contract.

b. Nutritional Standards & Prep: The Contractor shall provide the required cafeteria service of high quality and nutritious foods freshly prepared onsite. Pricing shall be reasonable as compared to that available from other local providers of food service operations.

c. Menu Posting & Pricing Approval: Prices shall be posted neatly in a conspicuous place and shall be competitive with and no higher than those in the local market area for the same or similar items.

The Contractor shall provide a menu for approval to the Contracting Officer listing each item and proposed sale price every six months. Menus shall be reviewed by the COR at least semi-annually, or at any time the COR determines. Adjustments to pricing must be submitted in writing with a comprehensive cost-justification analysis thirty (30) days prior to the proposed implementation date and shall not be considered more than twice per year except under extraordinary and compelling circumstances. Prices may be changed only with prior written approval from the Contracting Officer. Daily or weekly specials must be posted for customer’s viewing, either by a published website or on a menu board in full sight of customers in each area of the cafeteria. All signage shall be professional and legible. The Contractor is only authorized to advertise inside Building 430 and Building 2001. The COR must approve all advertising material before the contractor posts any advertising promoting the operation.

d. Expendable Supplies Inventory: The Contractor shall be required to stock expendable supplies in sufficient quantities to ensure uninterrupted operation of the concession. These supplies shall include but not be limited to, saleable merchandise, raw food supplies, paper supplies that are adequate to support the types of food(s) being served (i.e., paper plates, napkins, cups, plastic utensils, etc.), cleaning/sanitation supplies, and work station equipment such as scales, serving utensils, knives, trash cans, trays etc.

e. Daily Trash Handling: The Contractor shall furnish and use trash container liners and empty trash containers located in the kitchen area, when full and at the end of the day, into the designated trash or recycling receptacles. The contractor shall keep the trash containers in the kitchen area in a clean/sanitary condition.

f. Point of Sale & Financial Controls: The Contractor shall furnish cash registers, point of sale terminals, or similar business machines in sufficient quantity to minimize lines and wait times to satisfy the anticipated customer traffic. Responsibility for supplies and services shall rest with the concessionaire. All sales shall be rung on a cash register, point of sales terminal or similar business machine, in full view of the customer, with an itemized receipt provided for each transaction. The Contractor shall follow procedures for the maintenance of concession records, internal controls, and the management of cash.

The Contractor shall keep complete and accurate records of all transactions. The NAFI is authorized to inspect and audit the books and records of the Contractor to assure compliance with this contract. The Contractor shall retain all books and records pertaining to the concession during the term of this contract and for three years after final payment under this contract.

g. Payment Acceptance: The Contractor shall be responsible for the collection from authorized patrons of all monies due (cash or credit/debit card). The Contractor shall accept those national credit/debit cards customarily recognized in their commercial trade. The Contractor shall accept Traveler Checks as a medium of exchange. The Contractor may place signage in or near the cashier area stating “We accept most (or all) major credit/debit cards” or similar wording, however, specifying on such signage the particular credit/debit cards which are accepted. The Contractor is responsible for all collection procedures and resulting write-offs and collection costs. The NAFI will not be held accountable for any debts incurred by the Contractor.

h. Food Safety Regulations: The Contractor shall comply with Army Regulation (AR) 40-657, AR 40-5, and Technical Bulletin (TB) MED 530 for the prevention of food and room contamination due to incorrect handling, inadequate temperature controls or improper storage. All food service personnel, facilities machines, equipment and apparatus used in production, processing, handling, storage, or delivery of food products under this contract shall meet the sanitary standards, including bacteriological requirements prescribed by AR 40-5, AR 40-657, and TB MED 530. The Contractor may utilize this data for training of contractor employees. A copy of AR 40-657, AR 40-5, and TB MED 530 will be made available to the Contractor upon request from the COR.

i. Unscheduled Sanitation Inspections: Contractor facilities are subject to inspections—to ensure compliance with the terms of the contract and all applicable regulations—by the US Army Medical and Safety Teams, the COR, Contracting Officer, or other authorized/NAFI designated officials without advanced notice. The Contractor will be notified immediately should any conditions be deemed detrimental by medical and/or safety inspectors. The Contractor is responsible for obtaining all certificates of sanitation and/or licenses required by the Commonwealth of Pennsylvania or local authorities.

j. NAFI-Furnished Property: The NAFI agrees to furnish the use to the Contractor in the operation of the concession of the NAFI-owned furniture and equipment listed in Attachment J-2.

k. Allergen Management and Special Dietary Accommodations:

1.Allergen Awareness Plan: The Contractor shall implement an Allergen Awareness Plan to manage and prevent cross-contact of the major FDA-recognized food allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame). This plan must include mandatory cross-contact prevention training for all food-handling staff.

2.Menu Labeling: All menus, menu boards, and pre-packaged grab-and-go items must clearly identify major allergens. Item ingredient lists shall be kept on file and made immediately available to patrons upon request.

l. BUILDING 2001 HOURS OF OPERATION AND MEAL SERVICE The Contractor shall provide staffed meal services at Building 2001 during the following hours, Monday through Friday:

1.Hour of Operation (Staffed Hours):

a. Breakfast Service

The Contractor shall provide hot, freshly prepared breakfast meals from 5:15 AM to

10:00 AM.

b. Lunch Service The Contractor shall provide hot, freshly prepared lunch meals from 10:45 AM to 12:30

PM.

c. Service Between Meal Periods The Contractor may remain open between the breakfast and lunch service periods. If the Contractor remains open, at a minimum, grab-and-go food and beverage items shall be available for purchase.

d. Operating Hours Adjustment: In order to achieve maximum effectiveness, the hours of operation may be adjusted by mutual written agreement between the PRF Council, the COR, and the Contractor, with written notification to the Contracting Officer. Such change of hours shall have no impact on any other terms, conditions or operating parameters of the Contract.

2. Automated Express Market (Unstaffed Hours) a.Concept: Outside of the designated staffed hours, the Contractor may propose and, upon written approval of the Contracting Officer, operate an Automated Express Market within the Building 2001 cafeteria space to support 24/7 operations.

b.Service Offerings: If approved and operated, the Automated Express Market shall feature open-access, self-checkout kiosks containing high-quality grab-and-go options, including but not limited to:

i. Pre-packaged fresh sandwiches, wraps, and salads.

ii. Microwavable hot meals, breakfast burritos, and pastries.

iii. An assortment of healthy and traditional snacks, fresh fruit, and energy bars.

iv. Refrigerated carbonated and non-carbonated beverages, milk, and juices.

v. An automated, commercial-grade coffee and hot beverage dispensing station.

c.Technology & Security: If the Automated Express Market is approved and operated, the Contractor shall install and maintain secure, user-friendly point-of-sale (POS) self-checkout terminals that accept national credit/debit cards, mobile payments, and authorized installation payment options, as applicable. The Contractor shall be responsible for stocking, sanitizing, and maintaining the automated market; resolving transaction disputes; and complying with all applicable installation security, food safety, and facility requirements.

m. PRICE RANGE COMPARISON

a. Local Market Cap: All menu prices, grab-and-go prices, and beverage prices in the

Building 2001 and Building 430 cafeterias and Automated Express Market must remain within a comparable range to commercial food establishments located within a twenty-five

(25) mile radius of the installation.

b. Market Survey Requirement: The Contractor shall conduct a local market price survey of at least five (5) comparable off-installation commercial food providers within the 25-mile radius annually. The results of this survey, alongside the proposed menu and pricing sheets, must be submitted to the Contracting Officer (KO) and COR for formal approval prior to implementation.

n. ONLINE ORDERING AND SELF-SERVICE PAYMENT SYSTEMS 1.Online Ordering Capability: The Contractor shall design, establish, and maintain a secure, user-friendly digital system (such as a mobile application or web-based ordering portal) for remote/online menu ordering and prepayment. This system must be fully implemented at both the Building 430 and Building 2001 locations within sixty (60) calendar days of contract performance commencement.

2.Self-Service Checkout and Cashier Staffing: Dedicated physical cashier staff are not contractually required to be stationed at point-of-sale areas, provided that fully functional, automated self-service checkout terminals/kiosks are available for customer payment processing.

3.On-Site Payment Assistance: Although dedicated checkout lines may be automated, the Contractor shall ensure that trained, professional staff are readily available on-site during all designated staffed operational windows to assist customers with transaction processing, kiosk navigation, troubleshooting, or menu queries.

o. ANNUAL CIVILIAN WELFARE FUND "TURKEY DAY" EVENT 1.Event Scope & Coordination: The Contractor shall coordinate, prepare for, and host an annual

"Turkey Day" holiday food service event. This event is traditionally hosted within Building 2001 and executed in close coordination and planning with the local Susquehanna Civilian Welfare Fund Council. The Contractor is explicitly permitted, but not required, to integrate and execute this event simultaneously at the Building 430 facility to maximize base-wide participation.

2.Mandatory Traditional Menu: The event menu must be offered as a complete holiday meal and shall consist of (unless otherwise agreed upon with the Civilian Welfare Fund Council, COR, and Contractor): roasted tom turkey, savory bread stuffing, whipped potatoes with gravy, buttered corn, cranberry sauce, dinner rolls, pumpkin pie, and a choice of bottled water or soda.

3.Discounted Pricing, Subsidy, and Operational Parameters:

a.Subsidization Terms: The Turkey Day event is subsidized by the Civilian Welfare Fund

Council (CWFC), strictly contingent upon the availability of council funds.

b.Cost Communication: The Contractor shall calculate and formally communicate the estimated cost per meal to the CWFC at least forty-five (45) calendar days prior to the event.

c.Fund Application: Upon approval of the council and contingent upon the availability of funds, the CWFC may fund up to 100% of the meal costs or subsidize the meal to offset the price for each individual patron.

d.Financial Protection: It is explicitly understood and agreed that the Contractor is not expected to operate at a loss to host this event. All financial parameters and consumer-facing meal prices shall be balanced to ensure full cost recovery for the Contractor.

e.Operational Windows: The Turkey Day special meal service shall be offered during limited, specified lunch hours to be finalized thirty (30) days prior to the event date. The hours shall be agreed upon by the COR, Civilian Welfare Fund Council, and Contractor.

4.Historical Performance Data: To assist the Contractor in volume projection, raw ingredient purchasing, and cost-per-meal estimates, the following historical meal sales data for the Susquehanna Turkey Day event are provided:

a.2024: 3,027 meals sold b.2023: 3,041 meals sold c.2022: 2,800 meals sold d.2021: 2,318 meals sold e.2020: 2,310 meals sold

C-8.1 Optional NAFI-Provided Food Truck "Grill Fresh" Operation.

a. Concept and Branding. The Nonappropriated Fund Instrumentality (NAFI) may provide a mobile food truck branded as "Grill Fresh" to the Contractor as Government-Furnished Property (GFP). Operation of the "Grill Fresh" food truck by the Contractor is strictly optional and is intended to serve as a supplemental food service venue to the installation population. If the Contractor elects to operate this service, they must operate it under the "Grill Fresh" brand identity. The Contractor shall maintain brand integrity, including approved menu concepts, signage, and service standards. Any deviations from the established "Grill Fresh" concept must receive prior written approval from the Contracting Officer (KO).

b. Operational Scope. The food truck shall operate only in designated, pre-approved areas on the installation as authorized by the Contracting Officer’s Representative (COR) and DLA Installation

Management. The specific hours of operation, menu offerings, and pricing schedules must be submitted to and approved by the KO in writing prior to commencing operations.

c. Contractor Maintenance Responsibilities. If the Contractor elects to operate the "Grill Fresh" food truck, they shall be fully responsible for all vehicle maintenance, repairs, and upkeep necessary to keep the vehicle in safe, clean, and fully operational condition. This includes, but is not limited to, routine engine maintenance, safety inspections, tire replacements, generator upkeep, and the repair or replacement of all internal kitchen and food service equipment. The Contractor shall ensure the vehicle complies with all federal, state, and local vehicle safety standards, as well as the military health and sanitation requirements outlined in this contract, including Army Regulation (AR) 40-657, AR 40-5, and Technical Bulletin (TB) MED 530.

d. Financial and Commission Structure. Any commission paid from the gross revenue generated by the "Grill Fresh" food truck operation shall be consolidated with and accounted for as part of the Building 2001 Cafeteria monthly gross revenue (CLIN 0003 and subsequent option periods). The combined gross sales from both the Building 2001 Cafeteria and the "Grill Fresh" food truck will be subject to the same "Commission / % of Gross Sales" rate proposed by the Contractor for the Building 2001 cafeteria.

Furthermore, all gross revenues and commissions generated by the food truck operation shall be included in the calculation toward meeting the Building 2001 Cafeteria Minimum Monthly Guarantee

(MMG).

C-9. FACILITY SANITATION AND MAINTENANCE RESPONSIBILITIES

C-9.1. General Standard The Contractor shall maintain all designated areas in a clean, sanitary, and orderly condition, free from pests, odors, and safety hazards, in strict compliance with TB MED 530 (Tri-Service Food Code) and all applicable Federal, State, and DoD health and safety regulations. The premises shall be ready for inspection by Government and preventive medicine representatives at all times.

C-9.2. Area Definitions and Custodial Boundaries To prevent disputes over cleaning responsibilities, the facility is physically and operationally divided into the following zones, using the facility security gates as the primary line of demarcation:

a.Contractor-Controlled Areas (Behind the Gates):

i. Physical Boundary: This includes all spaces located behind (inside) the security gates, grilles, or roll-down shutters that are closed and locked during non-working hours.

ii. Scope: This area explicitly encompasses the kitchen, food preparation stations, hot/cold servery lines, reach-in grab-and-go coolers, beverage dispensers, dry/cold storage rooms, and loading dock spaces used by the Contractor.

iii. Responsibility: The Contractor holds 100% exclusive responsibility for the deep cleaning, daily sanitization, and floor maintenance of all areas behind these gates.

b.Transitional Self-Service & Patron Buffer Zone (In Front of the Gates):

i. Physical Boundary: This includes any customer-facing condiment stands, cutlery stations, or tray return areas located outside (in front of) the security gates in the public space.

ii. Responsibility: The Contractor is responsible for cleaning and sanitizing these stations and maintaining the floor within a two (2) foot radius of them during staffed operating hours.

c.Public Dining Area:

i. Physical Boundary: All open seating and walking areas located entirely outside of the security gates, excluding the designated 2-foot buffer zone around Contractor stations.

ii. Responsibility: The Government/NAFI is responsible for the routine daily sweeping, mopping, and floor care of this zone.

C-9.3. Matrix of Cleaning Responsibilities The following table explicitly assigns responsibility and minimum frequencies for cleaning and maintenance tasks:

Area / Specific Item Contractor

Responsibility Government/NAFI Responsibility

Minimum Frequency

Food & Beverage Equipment

Clean and sanitize all kitchen equipment

None. Daily

(grills, ovens, fryers, mixers, etc.), coffee urns, and dispensers.

Kitchen & Prep Surfaces

Clean and sanitize all food contact surfaces, prep tables, and sinks.

None. Continuously / Daily

Serving Lines & Sneeze Guards

Wipe down, sanitize, and polish all metal serving rails, tray slides, and glass/plexiglass sneeze guards.

None. Continuously

Grab-and-Go Coolers & Warmers

Clean, sanitize, and glass-wipe the interior and exterior of all grab-and-go units, including shelves, tracks, and sliding doors.

None. Daily

Beverage Stations & Drip Trays

Empty, flush, and sanitize all beverage drip trays. Wipe down nozzles, ice shoots, and surrounding counter surfaces.

None. Twice Daily (minimum)

Condiment & Cutlery Stands

Restock, organize, and sanitize the surface of all public condiment, napkin, and utensil stations.

None. Continuously

Spills (Self-Service & Servery)

Immediately mop, wipe, and place "Wet Floor" signs for any spills within the 2-foot boundary of serving/self-service equipment.

None. Immediate / On-occurrence

Floors (Contractor Areas)

Sweep, scrub, and sanitize all floors in Contractor-Controlled Areas, including walk-in coolers and dry storage.

None. Daily

Floors (Public Dining Area)

Spot clean massive spills as a courtesy to

Conduct routine sweeping, mopping, and buffing of the

Contractor: As needed Gov/NAFI: Daily prevent immediate safety hazards.

main seating area floors and walkways.

Walls Spot clean all walls within Contractor- Controlled Areas up to a height of six (6) feet.

Clean walls above six

(6) feet and perform periodic deep cleaning of all wall surfaces.

Daily/Weekly

Dining Furniture Wipe down and sanitize all tables and chairs in the Public Dining Area.

None. Continuously / Daily

Trash & Waste Removal

Empty all interior trash/recycling bins when full. Transport all waste to the designated exterior dumpsters.

Provide and maintain exterior dumpsters for general waste and recycling.

Daily & As Needed

Grease Management

Clean and maintain all interior grease traps serving the cafeteria and catering areas. Remove accumulated grease, food debris, and sediment to prevent backups, odors, sanitation issues, and damage to facility systems. Maintain interior grease-management equipment in serviceable condition and promptly report leaks, backups, overflows, or malfunctions to the COR. Arrange for collection, storage, and lawful disposal or recycling of used cooking oil. Store used oil in secure, suitable containers that prevent spills, leaks, pests, odors, fire hazards, and environmental contamination.

Grease containers

Clean, pump, maintain, and repair exterior grease interceptors. Address reported grease interceptor malfunctions, backups, leaks, or overflows. The Contractor may be held responsible for excessive servicing or repairs caused by Contractor negligence, improper disposal practices, or failure to maintain interior grease-management equipment. Grease containers shall be closed and marked appropriately.

Coordinate disposal with DLA Environmental Protection.

Contractor: Weekly, or more frequently as required by volume, sanitation standards, or manufacturer recommendations.

Government/NAFI: Quarterly, or more frequently as required by facility conditions or applicable local requirements.

shall be closed and marked appropriately.

Hood & Vent System

Clean and maintain accessible interior and exterior surfaces of kitchen exhaust hoods, canopies, filters, grease cups, and associated ventilation components. Remove visible grease accumulation, food residue, dust, and other contaminants.

Clean hood filters and grease-collection components as necessary to prevent excessive grease buildup; ensure all components are properly reinstalled after cleaning.

Immediately report excessive grease buildup, damaged components, smoke accumulation, reduced airflow, malfunctioning fans, leaks, or other conditions affecting fire safety, food-service operations, or facility safety.

Arrange and fund professional cleaning of internal hood plenum/flutes, exhaust ductwork, roof-mounted exhaust fans, and other inaccessible portions of the hood and ventilation system.

Ensure cleaning is performed by a qualified professional vendor in accordance with applicable fire-safety requirements and manufacturer recommendations.

None. Contractor: Daily for accessible hood and ventilation-system surfaces;

filters and grease-collection components as needed to prevent grease accumulation.

Annually for professional internal hood, ductwork, and exhaust-system cleaning.

Pest Control Maintain premises in a manner that prevents pest harborage. Report sightings immediately.

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