Need statement.docx

Template:

NEEDS STATEMENT – Meals (Supply)

1. Introduction. The Louisiana Army National Guard (LAARNG) shall at times require catering services/vendor. A catered meal is defined as “a meal prepared in a commercial establishment for consumption at the establishment location or delivered to a specific location, or prepared at the consumption site using the caterers/vendors portable equipment and subsistence supplies.” Catering services/vendors may not use government‐furnished equipment or government‐furnished facilities to prepare meals. Catered meals are authorized for National Guard and Reserve Components in accordance with AR 30‐22, Operating Procedures for the Army Food Program, para 3‐42.

2. Definition of “Supply”. Supply in this case is a contracted service that requires the catering service or vendor to individually package meals into a “to-go” container and then delivered to the requested location for consumption.

3. Scope of Work. Catering service/vendor shall provide personnel, supervision, and all items and services necessary to perform full catering services in accordance with state and local sanitation law requirements and deliver individually packaged meals to the requested location. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the service.

4. Contract Tasks Performed by the Catering Service.

a. Prepare food listed on the menu provided in response to the Request for Quote (Contract Supply), according to commercially acceptable standards for the particular menu item. The catering service shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Catering service shall provide all single use plates, napkins, bowls, cups, cutting utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Meal plans shall not include alcoholic beverages. Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus.

d. All prepared meals shall be in the proper warmer/cooler no later than fifteen (15) minutes before the scheduled serving time. Per TB Med 530 regulation, food shall remain covered until serving begins.

e. Catering service shall provide all condiments, i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to compliment the meal served.

f. Catering service/vendor shall contact the unit POC is meal substitutions are necessary.

5. Sanitation Requirements. Catering services comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, served and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety.

6. Catering Service Responsibility.

a. Deliver timely service as stated in the award document. The catering service shall provide the optimum number of personnel to operate efficiently with a focus on quality service. The government reserves the right to require the catering service to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for portioning and serving each menu item to ensure adequate food servings for all personnel are provided.

c. The catering service is responsible for maintaining food at temperatures outlined in Louisiana Health and Safety Code.

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

7. Security. The catering service ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The catering service shall coordinate with the unit point of contact (POC) in order to avoid delays related to installation/facility entry access.

8. Meal Plan.

#1 11 May 2021 - 155 (3 Ea.) Scrambled Eggs (2 Ea.) Applewood Smoked Bacon (4 oz.) Grits (2 Ea.) Toast slice (1 Ea.) Hash browns (1 Ea.) Chilled Yogurt (Individual 8 oz.) Orange Juice/ Milk/ Coffee #2 12 May 2021 - 120 (1 Ea.) Cheese Omelet (2 Ea.) French toast sticks (2 Ea.) Sausage Patties (3 oz.) Hash Browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #3 13 May 2021 - 120 (3 Ea.) Scrambled Eggs (2 Ea.) Biscuit with Butter & Jelly (4 oz.) Grits (2 Ea.) Sausage Links (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #4 14 May 2021 - 120 (2 Ea.) Scrambled/Boiled Eggs (2 Ea.) Grilled Sausage Links (4 oz.) Grits (1 Ea.) Hash Browns (2 Ea.) Pancakes/Waffles w/syrup (8 oz.) Orange Juice/ Milk/Coffee

#5 15 May 2021 - 120 (2 Ea.) Biscuit with gravy (Gravy in side container) (2 Ea.) Grilled Bacon or sausage (4 oz.) Grits (1 Ea.) Assorted Muffins (Blueberry, Banana Nut, etc.)

(1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #6 16 May 2021 - 120 (3 Ea.) Scrambled Eggs (2 Ea.) Applewood Smoked Bacon (4 oz.) Grits (2 Ea.) Toast slice (1 Ea.) Hash browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #7 17 May 2021 - 120 (1 Ea.) Cheese Omelet (2 Ea.) French toast sticks (2 Ea.) Sausage Patties (3 oz.) Hash Browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #8 18 May 2021 - 280 (2 Ea.) Biscuit with gravy (Gravy in side container) (2 Ea.) Grilled Bacon or sausage (4 oz.) Grits (1 Ea.) Assorted Muffins (Blueberry, Banana Nut, etc.)

(1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee

#9 19 May 2021 - 280 (2 Ea.) Scrambled/Boiled Eggs (2 Ea.) Grilled Sausage Links (4 oz.) Grits (1 Ea.) Hash Browns (2 Ea.) Pancakes/Waffles w/syrup (8 oz.) Orange Juice/ Milk/Coffee

#10 20 May 2021 - 280 (3 Ea.) Scrambled Eggs (2 Ea.) Applewood Smoked Bacon (4 oz.) Grits (2 Ea.) Toast slice (1 Ea.) Hash browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #11 21 May 2021 - 280 (1 Ea.) Cheese Omelet (2 Ea.) French toast sticks (2 Ea.) Sausage Patties (3 oz.) Hash Browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #12 22 May 2021 - 280 (2 Ea.) Biscuit with gravy (Gravy in side container) (2 Ea.) Grilled Bacon or sausage (4 oz.) Grits (1 Ea.) Assorted Muffins (Blueberry, Banana Nut, etc.)

(1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee #13 23 May 2021 - 155 (3 Ea.) Scrambled/Boiled Eggs (2 Ea.) Grilled Sausage Links (4 oz.) Grits (1 Ea.) Hash Browns (2 Ea.) Pancakes/Waffles w/syrup (8 oz.) Orange Juice/ Milk/Coffee #14 24 May 2021 - 155 (1 Ea.) Cheese Omelet (2 Ea.) French toast sticks (2 Ea.) Sausage Patties (3 oz.) Hash Browns (1 Ea.) Chilled Yogurt (8 oz.) Orange Juice/ Milk/Coffee Lunch Menus must be supplemented with condiments (cutlery, and a dessert of choice) #1 10 May 2021 - 155 House Salad with Caesar Dressing (10 oz.) Jambalaya (6-8 oz.) Pulled Pork (4 oz.) Roasted Sweet Potatoes (6 oz.) Seasoned Green Beans Cake or Pie Dinner Menus must be supplemented with condiments (cutlery, and a dessert of choice) #1 10 May 2021 - 155 (8 oz.) Sirloin Steak (6 oz.) Potato Salad no pickles (6 oz.) Cole Slaw (6 oz.) Pork N Beans (4 oz.) Twice bake potatoes (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie

#2 11 May 2021 - 120 (6-8 oz.) Chicken Cordon Bleu (1-2 oz.) Chicken Gravy (4-6 oz.) Long Grain & Wild Rice Pilaf (4-6 oz.) Sliced Carrots (fresh) (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie #3 12 May 2021 - 120 (6-8 oz.) Spaghetti with Meat (2 oz.) Tomatoes sauce (4-6 oz.) Noodles (1 Ea.) Garlic Bread (4-6 oz.) Corn (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #4 13 May 2021 - 120 (10 oz.) Chicken Alfredo (6 oz.) Seasoned Green beans (1 Ea.) Garlic Bread Texas toast (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #5 14 May 2021 - 120 (8 oz.) Roast Beef (6 oz.) Mash Potatoes (4 oz.) Gravy (6 oz.) Seasoned Green Beans (1 Ea.) Dinner Roll (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #6 15 May 2021 – 120 (8 oz.) Meat loaf with gravy (6 oz.) Mash Potatoes (6 oz.) Seasoned Green Beans (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing (1 Ea.) Dinner roll Cake or Pie *Cutlery and Appropriate Condiments included #7 16 May 2021 - 120 (8 oz.) Baked chicken (6 oz.) Potato Salad no pickles (6 oz.) Green beans (4 oz.) Cheddar Corn Bread (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #8 17 May 2021 - 280 (10 oz.) Chicken Alfredo (6 oz.) Seasoned Green beans (1 Ea.) Garlic Bread Texas toast (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included

#9 18 May 2021 - 280 (8 oz.) Burgers with bun (lettuce, tomatoes, onion, and cheese on side) (1 bag) Assorted chip or 6 oz. fries (6 oz.) Cole Slaw (6 oz.) Pork N Beans (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #10 19 May 2021 - 280 (8 oz.) Chicken fried steak (6 oz.) Potatoes with white gravy (6 oz.) Corn (1 Ea.) Bread roll Cake or Pie *Cutlery and Appropriate Condiments included #11 20 May 2021 - 280 (6-8 oz.) Beef tips (1-2 oz.) Gravy (4-6 oz.) Long Grain & Wild Rice Pilaf (4-6 oz.) Sliced Carrots (fresh) (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #12 21 May 2021 - 280 (8 oz.) Grilled Steak Baked Potato w/ Sour Cream, Butter, and Bacon Bits on the side Oven Roasted Vegetables (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included #13 22 May 2021 - 155 (8 oz.) Red Beans & Rice (6 oz.) Smoked Sausage (6 oz.) Sautéed Corn (1 Ea.) Dinner Rolls (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included

#14 23 May 2021 - 155 (8 oz.) St. Louis BBQ Ribs (6 oz.) Potato Salad no pickles (6 oz.) Cole Slaw (4 oz.) Cheddar Corn Bread (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Assorted Dressing Cake or Pie *Cutlery and Appropriate Condiments included

9. Meal Quantity/Heads/Serve Time.

Quantity of Meals and POC

PINEVILLE, LA

10 MAY: B: 00 L: 155 D: 155

11 MAY: B: 155 L: 0 D: 120

12 MAY: B: 120 L: 0 D: 120

13 MAY: B: 120 L: 0 D: 120

14 MAY: B: 120 L: 0 D: 120

15 MAY: B: 120 L: 0 D: 120

16 MAY: B: 120 L: 0 D: 120

17 MAY: B: 120 L: 0 D: 280

18 MAY: B: 280 L: 0 D: 280

19 MAY: B: 280 L: 0 D: 280

20 MAY: B: 280 L: 0 D: 280

21 MAY: B: 280 L: 0 D: 280

22 MAY: B: 280 L: 0 D: 155

23 MAY: B: 155 L: 0 D: 155

24 MAY: B: 155 L: 0 D: 00

10. Delivery Instructions:

a. Breakfast Meals: DFAC to be determined once signed for. Directions will be given from SGT Quebedeaux or SFC Delaney @ 337-412-0786 or 318-290-5425.

POC: SFC William Delaney/SGT Quebedeaux and can be reached at William.e.delaney.mil@mail.mil / matthew.d.quebedeaux.mil@mail.mil or 318-290-5425/318-290-5705.

b. Lunch Meals: NA

c. Dinner Meals: DFAC to be determined once signed for. Directions will be given from SGT Quebedeaux or SFC Delaney @ 337-412-0786 or 318-290-5425 POC: SFC William Delaney/SGT Quebedeaux and can be reached at William.e.delaney.mil@mail.mil / matthew.d.quebedeaux.mil@mail.mil or 318-290-5425/318-290-5705.

11. Unit Point of Contact. POC: SFC William Delaney/SGT Quebedeaux and can be reached at William.e.delaney.mil@mail.mil / matthew.d.quebedeaux.mil@mail.mil or 318-290-5425/318-290-5705.

12. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

13. Operational Security Considerations for Catering Service. Work performed under this statement of work is unclassified, but for official use only. Service locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a bonafide need to know. The Catering Service shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

14. Food Service Requirement Summary.

Quality Level (AQL) Method Used/ Frequency

Prepared by (Print Name): ____Matthew Quebedeaux__________ Signed:_____________________ Date: _______27 April 21__________________________________

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