IFB No. 2027-NUT01 | Bulk-Delivered Vended Meals

New Heights Charter School of Brockton | 1690 Main Street, Brockton, MA 02301 | Page

INVITATION FOR BIDS

IFB No. 2027-NUT01

BULK-DELIVERED VENDED MEALS

School Breakfast Program

National School Lunch Program Afterschool Snack Program

School Year 2026-2027

Bid Due: Thursday, August 13, 2026 at 10:30 a.m. ET

Issued by:

New Heights Charter School of Brockton

1690 Main Street, Brockton, Massachusetts 02301

IMPORTANT PROCUREMENT NOTICE

This procurement is for a one-year vended-meal contract. The awarded Vendor must be fully mobilized, documented, equipped and ready to begin meal service no later than Thursday, August 20, 2026, with first regular school-year service beginning Tuesday, September 1, 2026. The awarded Vendor will prepare meals off site, deliver them in bulk or approved service containers, and provide the records and equipment specifically required by this IFB. NHCSB will remain the School Food Authority and will retain responsibility for point-of-sale controls, meal counting and claiming, claims submission, official monitoring, corrective action decisions and communications with DESE and USDA.

Key Item Posting Information

IFB Number 2027-NUT01

Procurement Bulk-Delivered Vended Meals

Contract Term September 1, 2026 through June 30, 2027

Renewal No automatic renewal; any future year will require a separate procurement or other lawful action

Service Location 1690 Main Street, Brockton, MA 02301

Enrollment Approximately 738 students, Grades 6-12

Award Method Lowest responsive and responsible bidder meeting every mandatory specification and readiness deadline

Bid Submission Separate technical/responsiveness package and sealed price bid

Point of Contact Dr. Delroy Dennis | ddennis@nhcsb.org | (774) 494-2324

TABLE OF CONTENTS

1. Notice to Bidders

2. Procurement Schedule

3. School and Program Information

4. Contract Model and Division of Responsibilities

5. Mandatory Technical Specifications

6. Bulk Meal Service Requirements

7. Menus, Recipes and Crediting Documentation

8. Delivery, Equipment and Food Safety

9. Records, Administrative Review Support and Training

10. Bid Submission Requirements

11. Responsiveness and Responsibility

12. Bid Opening, Evaluation, Taste Confirmation and Award

13. Contract Terms Appendix A - Program Assumptions Appendix B - Mandatory Compliance Checklist Appendix C - Bid Price Form Appendix D - Equipment Schedule Appendix E - Menu and Documentation Submission Appendix F - Required Certifications Appendix G - Draft Vended Meal Agreement Appendix H - 2026-2027 School Calendar

1. NOTICE TO BIDDERS

New Heights Charter School of Brockton (NHCSB), acting as the School Food Authority, invites bids from qualified vendors to prepare and deliver bulk vended meals for the School Breakfast Program, National School Lunch Program and Afterschool Snack Program for School Year 2026-2027.

This IFB is based on clear, mandatory specifications. Each requirement is pass/fail. The contract will be awarded to the lowest responsive and responsible bidder that meets all specifications, provides the required documentation, and successfully completes any post-bid verification requested by NHCSB. Bidders must demonstrate that they can complete contracting, insurance, menu approval, documentation, equipment placement, training and operational readiness by August 20, 2026.

Bulk-delivered breakfast and lunch meals suitable for portioning and service from the NHCSB cafeteria serving line.

Afterschool snacks, field-trip meals and emergency backup meals when ordered.

Complete, accurate and internally consistent standardized recipes, CN labels, Product Formulation

Statements, nutrient analyses and product specifications.

Vendor-furnished equipment required for the Vendor's delivery, storage, reheating, holding and bulk-service model.

A fixed per-meal bid for the one-year contract term.

1.1 No Food Service Management Company Delegation

The Vendor will not manage NHCSB's nonprofit school food service program. NHCSB retains final authority over eligibility/CEP administration, POS procedures, meal counting and claiming, edit checks, claim certification and submission, program monitoring, corrective actions, procurement decisions and official communications.

2. PROCUREMENT SCHEDULE

Milestone Date/Time

IFB Posted on COMMBUYS and NHCSB Website Thursday, July 30, 2026 at 10:00 a.m. ET

Site Visit / Kitchen and Equipment Review Monday, August 3, 2026 at 10:00 a.m. ET, by appointment

Food Tasting / Bulk-Service Demonstration

Any pre-bid tasting is non-scored market research only. Formal specification confirmation, if required, will be scheduled by appointment with the apparent low responsive bidder after bid opening.

Deadline for Written Questions Wednesday, August 5, 2026 at 12:00 p.m. ET

Responses / Addendum Friday, August 7, 2026

Bids Due Thursday, August 13, 2026 at 10:30 a.m. ET

Public Bid Opening Thursday, August 13, 2026 at 10:45 a.m. ET

Responsiveness / Responsibility Review August 13-14, 2026 Apparent Low Bidder Taste/Specification Confirmation, if needed August 13-14, 2026, by appointment

Notice of Award Friday, August 14, 2026

Contract Execution No later than Monday, August 17, 2026

Mobilization August 17-20, 2026

First Day of Service Tuesday, September 1, 2026

NHCSB may revise this schedule by written addendum. Bidders are responsible for monitoring COMMBUYS and NHCSB postings.

2.1 Contact

Dr. Delroy Dennis, Director of Operations Email: ddennis@nhcsb.org Phone: (774) 494-2324

3. SCHOOL AND PROGRAM INFORMATION

NHCSB is an Early College public charter school serving students in Grades 6-12. Meals must be appropriate for middle and high school students and must account for the applicable meal-pattern and portion requirements for Grades 6-8 and 9-12.

Program Characteristic Planning Information

School New Heights Charter School of Brockton

Address 1690 Main Street, Brockton, MA 02301

Enrollment Approximately 738 students

Grades 6-8: approximately 335; 9-12: approximately 403

Program Status Community Eligibility Provision, subject to annual confirmation

Service Days Approximately 185, based on the attached calendar

Breakfast Service Approximately 7:10-8:00 a.m.

Lunch Service Approximately 11:00 a.m.-1:00 p.m.

Afterschool Snack Approximately 4:00 p.m., when ordered

POS Mosaic POS or successor system designated by NHCSB

3.1 Estimated Daily Quantities

Meal Estimated Daily Range Bid Unit

SBP Breakfast 250-450 Per reimbursable meal

NSLP Bulk Lunch 400-650 Per reimbursable meal

Afterschool Snack 50-200 when ordered Per reimbursable snack

Field-Trip Meal As needed Per meal

Adult/Non-reimbursable Meal As needed Per meal

Quantities are estimates only and are not guaranteed.

4. CONTRACT MODEL AND DIVISION OF RESPONSIBILITIES

4.1 Vendor Responsibilities

Purchase, prepare, package and deliver all ordered meals and meal components.

Provide complete meal-crediting and nutrition documentation before service.

Maintain food safety, permits, licenses, insurance, vehicles and production facilities.

Provide all equipment specifically required for the Vendor's proposed delivery and bulk-service method, except NHCSB-owned items listed in the final inventory.

Provide delivery records, temperatures, substitutions, invoices, credits and requested audit support.

Designate an account representative with authority to resolve operational and documentation issues.

4.2 NHCSB Responsibilities

Order meals and communicate approved schedule or quantity changes.

Provide trained school personnel for receiving, reheating/holding, portioning and service unless optional supplemental staffing is separately requested and awarded.

Operate Mosaic POS and maintain final control over meal counting and claiming.

Complete or approve on-site production records using Vendor-supplied menu, recipe, portion and delivery information.

Submit reimbursement claims and maintain official SFA monitoring and corrective action authority.

Provide reasonable access to the kitchen, serving line, storage and utilities.

4.3 Optional Supplemental Serving Staff

Bidders may provide a separate optional price for one or two part-time serving employees. This option is not part of the base bid and will not be used to determine the lowest base bid unless NHCSB issues an addendum stating otherwise. Any optional staff would perform serving-line support only and would not exercise SFA management authority.

5. MANDATORY TECHNICAL SPECIFICATIONS

Experience providing reimbursable meals under the NSLP and SBP.

Ability to deliver bulk meals suitable for service from a cafeteria serving line.

Ability to meet separate grade-group meal-pattern and portion requirements.

Current health permits and satisfactory inspection status for the production facility.

Appropriate temperature-controlled transportation.

No minimum daily order that prevents NHCSB from adjusting quantities reasonably.

Emergency, delayed-delivery and school-closure procedures.

Daily vegetarian option and reasonable special-diet/allergen-safe alternatives.

Compliance with Buy American requirements and written exception procedures.

Complete documentation that matches the exact products purchased and delivered.

Agreement to all record-access, audit and retention requirements.

Ability to be fully operationally ready by August 20, 2026 and begin regular meal service September 1, 2026.

Failure to meet any mandatory specification may result in rejection as nonresponsive.

6. BULK MEAL SERVICE REQUIREMENTS

Meals shall be delivered in bulk pans, containers or other approved configurations for portioning and service from the NHCSB cafeteria serving line. Unitized meals may be used only for field trips, emergencies, approved special diets or when specifically authorized by NHCSB.

Entrées, grains, vegetables, fruits and other components shall be packaged to preserve quality and allow safe, efficient service.

Containers must identify the meal date, menu item, quantity/yield, serving size, allergen information and holding/reheating instructions.

The Vendor shall provide portion-control utensils or specify the exact utensil size needed for each component.

All required meal components and quantities must be delivered before service begins.

The Vendor shall provide written instructions for preparation, reheating, hot/cold holding, serving and leftovers.

The Vendor shall provide replacement meals or approved backup meals when shortages or rejected deliveries occur.

6.1 Food Quality

Fresh, nutritious, flavorful and visually appealing meals.

Culturally responsive menu variety appropriate for the NHCSB student community.

Fresh fruit and vegetables in compliant portions.

Whole grain-rich items as required.

No unauthorized substitutions.

Minimize deep-fried and highly processed foods, artificial trans fats and unnecessary added sugars.

No nuts or nut products unless specifically approved by NHCSB.

7. MENUS, RECIPES AND CREDITING DOCUMENTATION

7.1 Menu Submission

Submit a 28-day sample cycle menu with the bid.

Submit proposed monthly menus at least 30 calendar days before service.

Submit final menus and all supporting documentation at least 10 business days before the first service date.

Maintain separate portion and crediting support for Grades 6-8 and 9-12 where requirements differ.

Do not substitute products or recipes without prior written approval except in a documented emergency.

7.2 Required Documentation

Document Mandatory Content

Standardized Recipe Specific ingredients/products, weights/measures, yield, serving size, preparation, HACCP steps, meal contribution and revision date

CN Label or PFS Current, legible and tied to the exact item purchased and delivered

Nutrition Analysis Calories, saturated fat, sodium and other required specifications based on actual products and recipes

Product Specification Manufacturer, brand, product code, pack size and domestic-origin status

Allergen Information Major allergens and cross-contact controls

Carbohydrate Information Per serving when needed for special-diet support

Menu-to-Production Mapping Clear connection among menu item, recipe, product, serving size and production record

7.3 Documentation Consistency

The Vendor shall ensure that menus, recipes, CN labels/PFS documents, nutrient analyses, invoices, product specifications and products actually delivered are consistent. Unsupported software data or generic product information is not acceptable.

8. DELIVERY, EQUIPMENT AND FOOD SAFETY

8.1 Delivery

Deliver within the approved window to the designated receiving area.

Use vehicles capable of maintaining safe temperatures.

Provide dispatch and delivery temperature records.

Bring products into the designated storage area and organize them as directed.

Immediately report delays, shortages, substitutions, temperature deviations or suspected contamination.

8.2 Vendor-Furnished Equipment

The Vendor shall furnish, maintain, repair, replace and remove all equipment required by its proposed delivery, storage, reheating and bulk-service model, except items specifically identified as available from NHCSB. Equipment may include warming/rethermalization ovens, hot or cold holding units, insulated carriers, racks, carts, hotel pans, lids, sheet pans, serving pans, portion utensils and thermometers.

Submit a complete equipment schedule with manufacturer, model, quantity, utility requirements, ownership and proposed location.

Confirm compatibility with available space, power, plumbing, ventilation and fire/health requirements.

Include all ordinary equipment costs in the bid or identify them as a mandatory separate line item.

Provide temporary replacement capacity when equipment failure could interrupt service.

Remove Vendor-owned equipment and restore affected areas at contract end unless otherwise agreed in writing.

8.3 Food Safety

Operate under a written HACCP-based food safety plan.

Maintain current permits and satisfactory health inspection status.

Provide recall, illness, contamination and emergency procedures.

Support NHCSB with temperatures, reheating/holding instructions and safe leftover procedures.

9. RECORDS, ADMINISTRATIVE REVIEW SUPPORT AND TRAINING

9.1 Vendor Records

Order confirmations and delivery tickets.

Dispatch and delivery temperature records.

Menus, recipes, CN labels/PFS documents, nutrition analyses and product specifications.

Substitution, shortage and credit records.

Invoices and rebates/discounts/credits documentation.

Training records for Vendor personnel.

9.2 Administrative Review Support

The Vendor shall respond promptly to NHCSB, DESE, USDA and auditor requests concerning meals supplied under the contract. Routine requests must be answered within two business days; urgent review requests within one business day or sooner when directed.

9.3 Training and Technical Assistance

Before service begins, the Vendor shall train NHCSB food service staff on the Vendor's menu, bulk-service method, portion-control utensils, reheating/holding instructions, product substitutions, allergen information and documentation supplied by the Vendor. This training does not transfer SFA management responsibility to the Vendor.

10. BID SUBMISSION REQUIREMENTS

10.1 Separate Packages

1. TECHNICAL / RESPONSIVENESS PACKAGE - no price information.

2. PRICE BID - completed and signed Bid Price Form.

10.2 Technical / Responsiveness Package

3. Signed cover letter.

4. Completed Mandatory Compliance Checklist.

5. Company profile and relevant school-meal experience.

6. Production facility information, permits and latest health inspection.

7. Delivery and emergency plan.

8. 28-day sample menu.

9. Representative standardized recipes, CN labels/PFS documents, nutrient analyses and product specifications.

10. Equipment schedule.

11. References from at least three comparable school clients.

12. Insurance evidence.

13. Required certifications and disclosures.

10.3 Price Bid

The bidder shall provide firm unit prices for the base term. Prices must include all ordinary food, production, packaging, delivery, documentation, account management and overhead costs. Mandatory equipment costs must be included or separately identified exactly as directed on the Bid Price Form. No undisclosed charge will be permitted.

11. RESPONSIVENESS AND RESPONSIBILITY

11.1 Responsiveness

A responsive bid complies with every material requirement of this IFB, including submission format, specifications, forms and pricing.

11.2 Responsibility

Adequate experience, staffing, production capacity and delivery capability.

Required permits, licenses, insurance and financial capacity.

Satisfactory references and performance history.

Ability to provide complete and accurate compliance documentation.

No disqualifying debarment, suspension or unresolved integrity concerns.

12. BID OPENING, EVALUATION, TASTE CONFIRMATION AND AWARD

12.1 Bid Opening

Price bids will be opened publicly at the time and place stated in the Procurement Schedule. Technical packages may be reviewed before or after opening for responsiveness.

12.2 Evaluation

All mandatory technical specifications are weighted equally as pass/fail requirements. NHCSB will not use point ratings or advantageous/not-advantageous categories. Among responsive and responsible bidders, award will be made to the bidder offering the lowest evaluated price.

12.3 Food Tasting and Specification Confirmation

Any food tasting held before bids are due is for market research and program planning only and will not be scored or used to favor any bidder. After bid opening, NHCSB may require the apparent lowest responsive and responsible bidder to complete a taste and specification confirmation by appointment using the exact products, recipes, portions, equipment and service method included in its bid. The purpose is to verify compliance with the written specifications, not to add subjective scoring after bid opening. Failure of the proposed meals or service method to meet the specifications may result in rejection.

12.4 Rights Reserved

Reject any or all bids when in NHCSB's best interest.

Waive minor informalities when legally permitted.

Request clarification without allowing a material bid change.

Verify references, records, facilities and equipment.

Cancel or reissue the procurement.

12.5 MANDATORY AWARD-TO-READINESS REQUIREMENTS

The apparent successful bidder must be prepared to complete the following requirements immediately after notice of award. Failure to complete them by the stated deadline may result in withdrawal of the award and consideration of the next lowest responsive and responsible bidder:

Execute the contract and provide all required insurance certificates no later than August 17, 2026.

Submit final menus, standardized recipes, CN labels/PFS documents, nutrient analyses, allergen information and product specifications no later than August 18, 2026.

Complete the site and equipment verification and provide a final equipment placement schedule no later than August 18, 2026.

Deliver and install all required Vendor equipment and confirm operational testing no later than August 20, 2026.

Complete Vendor-led menu, portion-control, reheating/holding, allergen and documentation training for

NHCSB personnel no later than August 20, 2026.

Provide final delivery schedules, account contacts, emergency procedures, order cutoffs and backup-meal procedures no later than August 20, 2026.

Participate in a readiness review with NHCSB and correct any identified deficiency before the first day of service.

13. CONTRACT TERMS

Term Requirement

Base Term September 1, 2026 through June 30, 2027

Pricing Firm for the one-year term unless changed by a lawful written amendment

Payment Net 30 for accepted, properly invoiced meals and services

Rebates/Credits All applicable rebates, discounts, credits and refunds accrue to NHCSB's nonprofit school food service account

Termination for Cause Written notice and cure period unless immediate action is warranted for health, safety, fraud, loss of license or similar serious breach

Termination for Convenience Sixty days written notice by NHCSB, subject to final contract review

Records Retain for the legally required period and longer while an audit, claim or finding remains unresolved

13.1 Insurance

Coverage Minimum

Commercial General Liability $1,000,000 per occurrence / $2,000,000 aggregate

Automobile Liability $1,000,000 combined single limit

Workers' Compensation Statutory

Employers' Liability $500,000

Umbrella/Excess $2,000,000, subject to final contract review

13.2 Compliance

Debarment and suspension.

Independent price determination and non-collusion.

Byrd Anti-Lobbying requirements where applicable.

Buy American requirements.

Equal employment opportunity and nondiscrimination.

Audit and access to records.

Massachusetts tax compliance and good standing.

All applicable federal, state and local food, health, safety and Child Nutrition Program requirements.

APPENDIX A - PROGRAM ASSUMPTIONS

Assumption NHCSB Planning Value

Enrollment Approximately 738

Grades 6-12

Sites One

Service Days Approximately 185

Breakfast 250-450 daily

Lunch 400-650 daily

Snack 50-200 when ordered

Service Model Bulk-delivered meals served from the cafeteria serving line

POS and Claims NHCSB Mosaic POS; NHCSB retains final SFA responsibility

APPENDIX B - MANDATORY COMPLIANCE CHECKLIST

Mandatory Requirement Yes/No Bid Reference

Provides bulk vended breakfast and lunch

Provides afterschool snacks and field-trip meals

Meets Grades 6-8 and 9-12 requirements

Provides complete standardized recipes

Provides CN labels/PFS documents

Provides accurate nutrition analyses

Products delivered match supporting documentation

Provides allergen and carbohydrate information

Provides required equipment schedule

Maintains required permits and insurance

Accepts audit and record-access requirements

Can execute the contract by August 17, achieve full operational readiness by August 20, 2026, and begin service September 1, 2026

APPENDIX C - BID PRICE FORM

Item Estimated Quantity Unit Price Estimated Annual Extension

SBP Breakfast 250-450 daily x approximately 185 days $________ $________

NSLP Bulk Lunch 400-650 daily x approximately 185 days $________ $________

Afterschool Snack 50-200 when ordered $________ $________

Field-Trip Meal As needed $________ N/A

Item Estimated Quantity Unit Price Estimated Annual Extension

Adult/Non-reimbursable Meal As needed $________ N/A

Mandatory Vendor Equipment Describe below $________ $________

TOTAL BASE BID Estimated annual meal cost plus mandatory equipment N/A $________

Optional One Part-Time Serving Employee Not part of base bid $________ per hour / year $________

Optional Second Part-Time Serving Employee Not part of base bid $________ per hour / year $________

The Total Base Bid will be used for award. Optional staffing prices will not affect the base award unless NHCSB issues an addendum stating otherwise. All base prices must include the resources necessary to achieve full operational readiness by August 20, 2026.

Company

Authorized Representative

Title

Signature

Date

APPENDIX D - EQUIPMENT SCHEDULE

Equipment Manufacturer/Model Quantity Utilities/Space Ownership Cost Treatment

Vendor / NHCSB Included / Separate

Vendor / NHCSB Included / Separate

Vendor / NHCSB Included / Separate

Vendor / NHCSB Included / Separate

APPENDIX E - MENU AND DOCUMENTATION SUBMISSION

Menu Item Recipe CN/PFS Nutrition Analysis Product Spec Portion/Utensil

Breakfast Entrées

Lunch Entrées

Grains

Fruit

Vegetables

Milk

Snacks

APPENDIX F - REQUIRED CERTIFICATIONS

Debarment and Suspension The bidder certifies that neither it nor its principals is presently debarred, suspended, proposed for debarment, declared ineligible or voluntarily excluded, except as disclosed.

Company

Authorized Representative

Signature

Date

Independent Price Determination / Non-Collusion The bidder certifies that prices were arrived at independently and without collusion or agreement intended to restrict competition.

Company

Authorized Representative

Signature

Date

Lobbying The bidder certifies compliance with applicable federal lobbying restrictions and will submit required disclosures.

Company

Authorized Representative

Signature

Date

Massachusetts Tax Compliance The bidder certifies compliance with Massachusetts tax laws and authorizes verification.

Company

Authorized Representative

Signature

Date

Buy American The bidder agrees to comply with applicable Buy American requirements and to request written approval before using an exception.

Company

Authorized Representative

Signature

Date

APPENDIX G - DRAFT VENDED MEAL AGREEMENT

1. Parties and Purpose Agreement between NHCSB and the awarded Vendor for bulk-delivered vended meals under IFB No. 2027-

NUT01.

2. Contract Documents Executed agreement, IFB, addenda, accepted bid and written amendments.

3. Scope Vendor will prepare and deliver meals and provide documentation and equipment required by the IFB.

4. SFA Authority NHCSB retains all final School Food Authority responsibilities.

5. Term September 1, 2026 through June 30, 2027.

6. Compensation Accepted unit prices and properly documented invoices.

7. Food Safety and Compliance Vendor warrants safe, wholesome, compliant and accurately documented meals.

8. Records and Audit Vendor will maintain and promptly provide all required records.

9. Equipment Vendor will provide, maintain and remove Vendor-owned equipment identified in the accepted bid.

10. Default and Remedies NHCSB may reject meals, require replacement, obtain credits, recover permitted costs or terminate for material default.

11. Termination Cause and convenience provisions as finalized.

12. Transition and Closeout Orderly transfer of records, final invoices, credits and equipment.

APPENDIX H - 2026-2027 SCHOOL CALENDAR

The final NHCSB 2026-2027 school calendar will be attached to the IFB or issued by addendum and incorporated into the contract.

BIDDER ACKNOWLEDGMENT

The undersigned acknowledges receipt of the IFB and all addenda, confirms authority to bind the bidder, and certifies that the bid is complete and accurate.

Legal Company Name

Business Address

FEIN

Authorized Representative

Title

Email

Phone

Signature

Date

Addenda Acknowledged

Readiness Certification The bidder certifies that, if awarded, it can execute the contract by August 17, 2026, achieve full operational readiness by August 20, 2026, and begin service September 1, 2026.