SOW_and_RFQ_Attachments_I_-_VI.pdf

SOW & RFQ Attachments I - VI

STATEMENT OF WORK

CAFETERIA SUPPORT SERVICES

NATIONAL INSTITUTES OF ENVIRONMENTAL HEALTH SCIENCES

RESEARCH TRIANGLE PARK, NC

1.0. BACKGROUND: The National Institute of Environmental Health Sciences (NIEHS), located in Research

Triangle Park, North Carolina, is one (1) of 27 research institutes and centers that comprise the National Institutes of

Health (NIH), U.S. Department of Health and Human Services (DHHS). The mission of the NIEHS is to discover how the environment affects people in order to promote healthier lives. The Office of Management (OM) is one of the five (5) administrative offices at NIEHS and provides the NIEHS and NTP scientific missions with a broad range of management services, logistics and infrastructure. The Administrative Services and Analysis Branch

(ASAB) falls under the OM and plans and provides management support, supply and property management, office services, employee wellness activities, conference services and audits, building support services, and much more.

ASAB also provides program office oversight for the cafeteria located on the NIEHS main Campus.

Approximately 1,000 employees of the Institute's staff including contractors are located in the David P. Rail

Building which was constructed in the early I980's. An additional 300 NIEHS employees are located in the

Keystone Building approximately 1.5 miles from the NIEHS main Campus. The NIEHS has always operated a full service cafeteria on the first floor the David P. Rail Building. The cafeteria occupies about 7,000 square feet of the first floor of A Module; the cafeteria adjoins the Institute's main conference center. The entire cafeteria was renovated in January 2002. The renovation incorporated the latest design for food service and preparation.

Breakfast, lunch and snacks are served five days a week. The cafeteria is an important component of the Institute's benefit package to its employees. It is in the Institute's best interest to attract as many staff as possible to the cafeteria to promote the exchange of information, reduce the amount of traffic leaving the Institute for lunch and promote the efficiency of operations. A detailed description of the facility, including the full-service kitchen and a list of major equipment is provided at section 7.0 herein.

Clientele: The cafeteria serves approximately 1,000 NIEHS employees and contractor support personnel located on its main campus. Employees located nearby at the Keystone facility also use the cafeteria occasionally. These employees and contractors have a very wide range of backgrounds, salaries, professional levels and culinary tastes.

The Institute also hosts several scientific meetings each year in the conference center adjoining the cafeteria. There will be several days each year with meetings attended by 25-200 non-NIEHS personnel who will also utilize the cafeteria facilities. These meetings are almost always scheduled well in advance, and the cafeteria operator is expected to plan accordingly for the additional customers. The cafeteria is open to the general public, although the normal number of public patrons is very limited. Approximately 350 NIEHS employees are currently on telework agreements and may work from home on either an occasional or regular basis, such as once per week. Customer headcount is approximately 725 per day. However, the Government recognizes a potential for this number to increase.

2.0. OBJECTIVES: The basic service objective is to provide convenient and affordable food options and services in the NIEHS cafeteria for employees to buy meals and snacks without having to leave the Institute's grounds. The

Contractor is expected to attract increasing numbers of customers and shall meet performance standards defined herein.

3.0. SCOPE: The Contractor shall provide all qualified personnel/labor, training, supplies, catering services, other items, and non-personal services necessary to operate the NIEHS onsite cafeteria, in strict compliance with this

Statement of Work (SOW). This is a non-personal services contract. The Government will not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the contractor who, in turn is responsible to the Government. The

Contractor, in turn, shall be accountable to the Government for contractor personnel and/or subcontractors.

4.0. SERVICES: The tasks as described and specified herein shall not be deemed to constitute a detailed specification having the effect of excluding other needed work not specifically mentioned that will be necessary for the successful completion of the contract as generally described. The Contractor shall provide the following:

4.1. General Cafeteria Services - The Contractor shall provide a wide range of cafeteria support services to include providing and preparing all food; operating and maintaining the cafeteria; and serving patrons in a professional and courteous manner. The Contractor shall provide any applicable licenses and/or permits required for the performance of this contract.

• The Contractor shall provide high quality, nutritious food and food services to the employees of NIEHS.

This includes providing a clean, safe and attractive serving and dining area, reasonable prices for food and a variety of food offerings. The Contractor shall provide a variety of menu options, including a hot vegetarian selection containing no meat, fish or poultry at each meal. Non-meat protein substitutes may be used in vegetarian elections. Breakfast shall consist of a minimum of 2 hot main selections, 2 hot meat selections, breads/pastries and a variety of fruit and juices. Lunch shall consist of a minimum of 2 hot main selections with several hot vegetable and other side options, a salad bar, a sandwich bar and grill options.

The Contractor shall ensure that servers are available at the sandwich bar for made-to-order sandwiches, at the grill for preparation of grilled items and at the hot bar for service. The Contractor shall also ensure that hot entrees are included as a diverse variety of types of food selections.

• The Customer shall ensure satisfaction of the NIEHS community by providing a variety of high quality foods in a clean environment at a reasonable cost with excellent customer service. To help maximize customer satisfaction, the Contractor shall always make available feedback cards in the cafeteria for employees to provide feedback on: food quality, food pricing, variety of food, cleanliness, food presentation, food taste, adequacy of food choices, courtesy of staff, speed of service, effectiveness of signage, overall customer service.

• The Customer shall ensure that services are performed and provided in accordance with all applicable

Federal, State, local, and NIEHS health and safety laws, regulations, and standards.

• The Customer shall establish procedures to ensure that appropriate temperatures of food is maintained during preparation, transportation, and service. All food shall be served free from spoilage and shall be safe for consumption.

• The Customer shall maintain food service unit in compliance with all health and safety regulations and standards and shall pass all hearth and safety inspections.

• The Customer shall employ proper food handling. production, storage and disposal techniques in compliance with all health and safety regulations and standards.

• The Contractor shall work with management to provide educational information to customers regarding healthy food options and nutrition. To enable customers make more informed food choices, the Contractor shall have available, nutritional information on foods served to include: Serving Size, Calories, Protein (g), Fat (g), Sat. Fat (g), Trans Fat (g), Chol (mg), Carbs (g), Sodium (mg), and Fiber (g).

4.2. Cafeteria Maintenance Services: The Contractor shall maintain a clean, orderly, sanitary, and well-organized operation. The Contractor shall ensure that the cafeteria is operated in such a manner as to warrant a rating of "A" by the Durham County, North Carolina, Health Department. A rating other than A is not acceptable, and correction to bring the rating to "A” shall be completed within ten (10) calendar days after notification of a rating lower than A , unless such rating is a result of facilities or equipment belonging to the Federal government. If a concern identified by State, Local or NIEHS Health and Safety officials poses an imminent health or safety risk, the Contractor shall ensure corrective action is taken within 24 hours (see Attachment 3) for specific performance standards and measures in this area.

• The Contractor shall maintain the facilities in compliance with maintenance, health and safety standards and regulations and shall establish systematic preventative and emergency maintenance procedures to ensure finishes and fixtures are cleaned and operated properly. The Contractor shall bring to the attention of the COR any maintenance issues or breakdowns within 2 working days of identifying the issue.

4.3. Marketing Services: The Contractor shall maintain aggressive marketing to inform employees of food service options via the website and other means of communication. The Contractor shall ensure that there is timely posting and/or displaying of menu items and news.

• The Contractor shall ensure that there is appropriate signage at food at service station and entrance for customers to see. The Contractor shall ensure that signage is attractive, easy to read and provides accurate information.

• The Contractor shall develop new concepts, operational approaches and marketing strategies other than merely operating of the existing facility.

4.4. Custodial Services: The Contractor shall be responsible for total custodial care in the kitchen, storeroom area, manager's office, dining area tables and chairs, employees’ locker rooms, corridors, the entire serving area, passageways, and any other spaces assigned to the cafeteria.

• All equipment (microwaves, icemakers, etc.) located in the cafeteria area shall be cleaned by the

Contractor. The Contractor shall ensure that the floors and displays in the serving area are neat and clean.

The Contractor shall mop the floors as needed. The three microwave ovens shall be checked throughout the day and cleaned as necessary. The NIEHS janitorial contractor shall be responsible for vacuuming the dining area carpet, dusting the windowsills and cleaning the windows.

• The Contractor shall ensure that custodial care and cleaning is accomplished daily or more frequently as necessary, to maintain the highest standards of sanitation, cleanliness, and safety. Each diner is afforded a clean area to cat without delay. The Contractor shall ensure that appropriate condiments are available without delay, condiment containers and napkin holders are visible, clean and contain product, and dining areas are cleaned prior to the scheduled start of the meal period and prior to closing for the day. Each business day, before the opening for breakfast and again prior to the lunch hour, the contractor shall ensure that all tables and chairs are checked to make sure they are clean, that napkin dispensers are stocked and that salt and pepper shakers are on every table and that all vehicles, carts, and other devices are kept clean (see Attachment VI for specific performance standards and measures in this area).

• The Contractor shall clean and sanitize all food contact surfaces, clean/sanitize equipment and utensils as applicable using mechanical, manual or the in-place method, air-dry equipment and utensils after items have been cleaned and sanitize, protect clean and sanitized equipment and utensils from contamination between uses, drain, clean, filter and replace fat/oil in fryers, and clean and sanitize storage compartments of ice making machines. The Contractor shall ensure that garbage is bagged in plastic bags prior to disposal in dumpsters, discard garbage, refuse and grease as much as needed during the scheduled meal serving period and prior to closing for the day, ensure that any food or drink products spilled on the exterior of the garbage cans or on the floor in that area should be cleaned immediately, and shall clean and sanitize cooking equipment used by cooks.

• The Contractor shall ensure that the patio area outside the cafeteria dining area and the tables and chairs located there are kept clean daily when they are in use.

• The Contractor shall ensure that the microwave ovens in the dining area are cleaned on an as needed basis (may be more than once during meal time).

• The Contractor shall ensure that cleaning products are approved by the NIEHS Health and Safety

Officer. "Green" cleaning products are required.

4.5. Cash Register Station Services: The Contractor shall provide cashier support services for the cashier stations.

There is a significant amount of frustration involved in waiting in a long line at a cashier station. One cashier station may be sufficient during some periods; however, the Contractor must open the second station when a line is forming. If one of the tasks of the cashier is to assist with other tasks in the immediate area of their station, they must always remain in sight of their station to assist patrons throughout business hours.

• The Contractor shall manage transactions with customers using cash registers, scan goods and ensure pricing is accurate, collect payments whether in cash or credit card, issue receipts and/or refunds, resolve customer complaints, and provide relevant cafeteria information. The Contractor shall ensure that all transactions run smoothly.

4.6. Ice/Soda Machine Operation: The Contractor shall operate the two soda dispensers and the ice dispenser in the cafeteria. The Contractor shall ensure that the ice hoppers are loaded by refilling the machines with ice from the large ice machine near the kitchen as the dispensers do not produce their own ice. The Contractor shall ensure that sufficient ice is in the dispensers at all times.

4.7. Catering Services: The Contractor shall provide catering services upon request for meetings, classes, conferences and special events. The Contractor shall have a catering menu available for employees in both hard copy and electronic version. The cafeteria manager shall be responsible for individual catering requests and payment collections. The contractor shall provide all catering materials and products necessary for providing such services.

Catering services shall be billed to the customer's common accounting number (CAN).

4.8. Reporting & Record Keeping: For historical data collection purposes the following reports shall be prepared and submitted by the Contractor:

• Monthly Gross and Net Sales Report: The Contractor shall provide a report certified by officers of the corporation showing gross and net (of sales tax) sales for the month. The report shall be submitted via electronic mail to the COR and is due on the 15th calendar day of the following month.

• Monthly Operating Status Report: The Contractor shall provide a report showing total revenue, cost of merchandise, tabor cost and other operating costs for the month. The report shall be submitted via electronic mail to the COR and is due on the 15th calendar day of the following month.

• Monthly Health and Safety Inspection Report: The Contractor shall provide a report showing maintain records of all health and safety inspections. The report shall include a copy of the inspector's reports with attached Contractor written responses to all warnings received for the month. The report shall be submitted via electronic mail to the COR and is due within 3 work days of the inspection.

• Monthly Daily Customer Count and Average Ticket Sales Report: The Contractor shall provide a monthly report showing daily customer counts and average ticket sales for the month. The report shall include a copy of the inspector's reports with attached Contractor written responses to all warnings received. The report shall be submitted via electronic mail to the COR and is due on the 15th calendar day of the following month.

4.9. Food Prices and Portion Sizes: Food prices shall be pre-priced and shall be mutually agreed upon between the

NIEHS and the Contractor prior to award of the contract.

• Food prices shall not be increased more than once a year and shall be limited to no more than the percentage change provided in the current Consumer Price Index (CPI) for the calendar year and period in which the increase occurs promulgated by the Data Resources U.S. Long-Term review. Food price increases shall be limited to amounts determined reasonable as compared to other such operations in the

Research Triangle Park, N.C.

• The Contractor shall provide written notice to the Contracting Officer and COR 30 days prior to any food price increase.

• The Contractor shall follow the United States Department of Agriculture’s (USDA’s) Dietary Guideline for how food is to be portioned unless otherwise negotiated prior to contract award. In cases where standard portion sizes are reduced, the Contractor shall charge corresponding lower prices.

4.10. Specialty Services: The Contractor shall:

• Ensure that NIEHS employees have access to coffee service 24 hours per day, seven days per week. The cost per eight (8) ounce serving shall be $.75 unless otherwise approved by the Contracting Officer. At a minimum, the Contractor shall provide five (5) choices of gourmet coffee, and two (2) choices of teas. The

Contractor shall provide sugar, artificial sweetener, creamers, and filter packs: maintenance/cleaning of the coffee devices as specified by the manufacturer for proper and sanitary operations. It is expected that the

Contractor shall cover lease costs, product costs, and labor to operate devices by monies generated from these sales.

• A refrigerated unit will be maintained for pre-packed fares to include deli sandwiches, salads, soups, packaged yogurt, fresh fruit, and other "healthy" drinks and snacks and re-packaged fares which can be sold during lunch to employees at the off-site location in the Keystone Building on Davis Drive who do not have access to the cafeteria. Approximately 300 employees are housed at the Davis Drive location.

• Make available sundry items (such as aspirin, etc.), greeting cards and logo items for sale.

4.11. Composting Requirements:

• The Contractor shall work cooperatively with NIEHS to promote and enhance composting at NIEHS cafeteria operations.

• The Cafeteria Manager shall discuss programmatic changes participate in meetings, where possible, with composting stewards to and or resolve issues where needed.

• The Contractor shall monitor and anticipate needs for stocks of compostable cafeteria wares and bags and will order supplies on a regular and timely interval.

• The Contractor shall compost where possible, pre-consumer food preparation scraps from daily kitchen operations as well as any managed post-consumer food waste.

• The Contractor shall monitor bags of compostable waste during the day and change bags as often as needed to avoid becoming overfilled. Special monitoring may be required during mealtimes when large meetings or conferences are being held.

• The Contractor shall monitor and maintain compost, recycle, and trash collection areas and bins so as to provide a safe and presentable disposal area for employees.

• The Contractor shall communicate and advise contract staff, composting stewards, and/or Contracting

Officer’s Representative (COR) of any issues or concerns associated with the NIEHS Cafeteria Compost

Program, including but not limited to: odors, leaks, signage, excessive contamination (with trash/non-compostable material), malfunctioning equipment or supplies, excessive accumulation of bagged compost on NIEHS Bldg. 101 Dock A, or apparent insufficient or lack of collection by compost contractor.

• The Contractor shall monitor for and reduce contamination where possible in bagged compost waste prior to securing and transferring to Dock A.

• The Contractor shall check (quality control) filled compost bags for excessive contamination and as necessary, shall redirect excessively contaminated (with non-compostable trash) to the landfill waste stream.

5.0. CONTRACTOR PERSONNEL. Qualified personnel shall be provided by the Contractor for performance of work listed herein to assure that requests for services and supplies are responded to in a prompt and safe manner;

that personnel can recognize, prevent and mitigate potential hazards encountered while working on the NIEHS campus; that the personnel, do not interfere with laboratory equipment/environments, research programs and protects the property of the NIEHS; and, that the personnel protect the public health, safety and environment during all contract operations.

• The Contractor shall provide a workforce, appropriately sized, and possessing the requisite skills, knowledge, abilities, training, licensing, and certifications (in compliance with all federal, state, local laws and regulations, and NIEHS regulations). Historically, the cafeteria has been operated successfully with the following:

- Executive Chef/Project Manager: see section 6 herein.

- Cashier/Assistant Manager: serves as main cashier and assists manager with various duties including covering management in his absence.

- Cook 1- prepares deli selections and serves and prepares custom orders during lunch.

- Salad Bar/Second Cashier: runs the cash register; is responsible for keeping the front area stocked with beverages, condiments; brews coffee, etc. Keeps the front area clean. Stocks the salad bar.

- Grill Cook: cooks short orders on the grill and makes sandwiches. Prepares breakfast items such as bacon, eggs, sausage, etc.

- Food Service Worker: washes dishes and helps clean the kitchen.

• The Government has the right to restrict employment of any contractor employee, or prospective contractor employee, who is identified as a potential threat to the health, safety, security, general well-being or operational mission of the NIEHS campus and its population.

• Contractor employees shall be able to communicate with government representatives and diners. Contractor employees assigned to work under this contract must be United States citizens (either by birth or naturalization) or a national of the United States, an alien registered by the Bureau of Citizenship and

Immigration Services (CIS) to a class of immigrants authorized to be employed, or an individual alien who is expressly authorized by the CIS to be employed. The Contractor shall verify and maintain documentation that all of its employees engaged in the performance of the duties of this contract are in compliance with the Code of Federal Regulations, Title 8, Subsection 274a.”

• Contractor employees shall read, write, speak, and understand English, and shall be free of a criminal record. Personnel hired shall comply with the general intent and specific policies or regulations of NIEHS concerning the conduct of employees as referenced herein. All employees shall be conscientious, competent, neat and courteous. They conduct business in a professional manner, and not engage in conversations with patrons beyond the normal exchange.

• All food handlers shall possess current Health Certificates as required by local statutes and the State of

North Carolina laws.

• Contractor employees shall be experienced in the particular phase of the food operation in which they serve. For certain non-skill areas, such as dishwashing and custodial care, previous experience while desirable, is not required.

• Contractor employees working under this contract shall be physically able to perform any assigned work and shall be free from any communicable diseases. Each employee shall be given a physical examination, without cost to the Government. Any problems discovered as a result of the physical, which in any way impacts the ability of the employee to perform work or presents a possible health risk to customers must be brought to the attention of the COR and the Contracting Officer. In the event a medical question arises over the ability of a contractor employee to perform the assigned duties or be free of a communicable disease, the contractor may, at the election of the COR, be required to refer the matter to competent medical authority for a review and determination. All employees must pass a background check as required by

NIEHS.

• Delegation of duties to personnel shall be the prerogative of the contractor. However, when the Contracting

Officer directs, the Contractor shall relieve any person from serving under this license due to inappropriate behavior, poor performance, misconduct, endangering life or property for any other supported reason warranting removal.

• All personnel who will be handling cash and merchandise shall be bonded up to $2,500 each at the expense and responsibility of the Contractor. A copy of each bond shall be furnished to the COR 5 days prior to the contract start date.

• The Contractor shall provide qualified replacement personnel within two hours if regular personnel do not report for work at scheduled tunes.

• Contractor employees shall wear clean and complete uniforms and shall present a neat appearance when working and should be easily recognized as contractors. This shall be accomplished by wearing distinctive clothing, fitted to the individual and bearing the name of the company, and by wearing appropriate badges which contain the employee's name. Uniforms worn by employees shall be of the same style and color.

Each employee shall be issued the NIEHS Federal government identification badges which shall be worn except when working in food preparation and serving areas. Hairnets and serving gloves are required to be worn in accordance with local Health Department regulations.

6.0 KEY PERSONNEL: The following is considered key personnel by the Government:

• Executive Chef/ PM: The Contractor shall provide an Executive Chef (Chef) who shall also serve as the

PM responsible for every phase of the cafeteria operation. The name of this individual who shall act for the

Contractor, shall be designated and provided in writing to the Contracting Officer prior to commencement of work. The Chef/PM shall order, rotate, and inventory stock merchandise. The Chef/PM shall be responsible for all personnel employed in the cafeteria; collect and account for funds receipts; and, make necessary banking transactions. The Chef/PM shall prepare and cook most entrees, vegetables, starches, desserts, etc. The Chef/PM shall coordinate ordering of all necessary food products, seasonings, and cooking accessories. The Chef/PM shall be present during cafeteria operating hours to supervise personnel, plan work schedules, train personnel, handle emergencies and other problems that may arise, and handle questions and inquiries from customers. The manager shall maintain aggressive marketing to inform employees of food service options via the website and other means of communication and shall maintain appropriate information signage regarding food being served at service stations.

- Qualifications: The Chef/PM must be experienced in all phases of food service operations and shall be fully knowledgeable about local, state and federal health codes and requirements. In addition to being conscientious, competent, neat and courteous, the Chef/PM must be experienced in public relations and shall be able to deal with the public and employees in a courteous, tactful manner. The Chef/PM must be certified to determine known allergens in foods being served. The must have a minimum of 10 years of experience with responsible oversight of food service in the commercial sector for similar size cafeteria operations with similar variety of food options. The Chef/PM shall meet all legal requirements for serving as chef and manager of a cafeteria in regards to training, education, certifications, knowledge, skills, and abilities required to successfully perform these tasks.

7.0. GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES: This section identifies those items such as property, information, or equipment and/or services in the possession of or directly acquired by the Government and subsequently made available to the Contractor for the contractor’s use.

• Facility: The NIEHS Cafeteria is located on the first floor of the A-module in its main facility. Attachment

I – NIEHS Cafeteria Diagram depicts the location of a walk-in freezer, two walk-in refrigerators, two office areas, and a dry storage room. The seating capacity is approximately 230. The serving area has a deli station, hot entree station, grill station, soup/salad station, beverage bar and two cash register stations, with provisions to accept credit cards.

- Full Service Kitchen: The NIEHS has made a significant investment in equipment in both the serving area and the kitchen. The Contractor shall operate all equipment in accordance with provided manufacturers operating instructions. The Contractor shall clean equipment to remove stains, baked-on food, and general dirt, grease and grime. Normal wear and tear is acceptable.

• Equipment: The following equipment is provided for use in the performance of the contract:

- Dishwasher Champion Y44KB (as of May 2019, the dish Machine in the old dish room is not being used)

- 12gal Electric steam kettle Cleveland KU-12T (2)

- 40- gal. Electric Tilt Skillet Cleveland SEE-40-TR

- Convection Steamers Cleveland 21-CET-16 (2)

- Electric Fryers- Frymaster-H-17-2BLL-SD (2) (as of May 2019, there is a work order in for repair on 1 machine)

- Ice Maker Cornelius IWC1230

- Ice Maker (crushed Ice) – Manitonac - Unknown model number

- Convection Oven Garland Master 300 (4)

- Heavy Duty Range Garland 36ER32

- Conveyer System National N5WC-100-SW (as of May 2019, part of the dish machine that is not being used)

- Roller Drying Table National NOT-190P-RL (as of May 2019, part of the dish machine that is not being used)

- Dish Machine Champion (Model PP-28)(as of May 2019, this one is being used in the Kitchen)

- 2 Flavia machines and 4 display racks. The contractor shall repair or replace them if necessary

• Services: The Government will provide the following:

- Maintenance of the kitchen equipment, walk-in refrigerators, the walk-in freezer, and the large equipment items in the serving area (Exception: If the repair required is the result of negligence, misuse, or improper care on the part of Contractor personnel, the Contractor shall be responsible for the repair or replacement)

- Facility electricity, gas, water, sewage disposal, trash disposal (from "A" loading dock) and HVAC services

- Pest-control services

- A safe

- New or replacement cooking utensils, pots, pans, cooking sheets, etc.

• Utilities: The Government will provide electricity and water in the facility to the Contractor for their use in performing tasks outlined herein. The Contractor shall instruct all employees in utilities conservation practices. The Contractor shall be responsible for operating under conditions that preclude the waste of utilities.

8.0. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES: The Contractor shall furnish all supplies, equipment, and services required to perform work under this contract that are not listed under section 7 of this SOW.

• The Contractor shall provide disposables, including trays, plastic utensils, paper towels, paper plates, napkins, etc. See Attachment I for full list of supplies. The Contractor shall only provide and use supplies which comply with the requirements below:

- “Compostable” (not “biodegradable”) foodware product (plates, cups, bowls, lids, clamshells, etc.) that are “BPI Certified Compostable”; and

- “ASTM D6868 Compliant” products for compostability

• The compost company has a requirement that items sent for compost break down in their composting process in about 45 days and NIEHS would reserve the right to suggest alternative products if a given product does not meet this requirement. The Contractor shall comply with this requirement. The utensils are not required to meet these standards

• The Contractor shall provide all food and beverage products including condiments

• The Contractor shall provide any laundry, linen, and uniform products

• The Contractor shall provide signage and menu boards or displays other than those already suspended from the ceiling in the serving area

• The Contractor shall provide trash bags and cleaning supplies including mops, buckets, sponges, etc.

• The Contractor shall provide office supplies

• The Contractor shall provide computer equipment

• The Contractor shall provide cash registers

• The Contractor shall provide 6 Flavia serving brewers with coin acceptance or an equivalent device for the following areas: F-l breakroom, Room F196, Rall Building (1); C-Mall, Rall Building (1); Keystone

Building breakrooms on each floor (3) and the Clinical Research Unit (1). Vending machines shall meet or exceed performance characteristics of the Flavia Model C400 (perform the same functions).

• The Contractor shall ensure that GFE/GFP issued remains serviceable at all times. Normal wear and tear of property is natural and acceptable. However, the Contractor shall be liable for GFE/GFP lost due to negligence by Contractor employees, acts of theft by Contractor employees, or vandalism credited to

Contractor employees. The Contractor shall safeguard and manage all GFE IAW the provisions of FAR

Part 45.

9.0. QUALITY CONTROL: The Government is committed to a highly interactive relationship between quality control by the contractor and quality assurance by the government. This relationship shall be achieved through an effective prevention based quality control program dedicated to ensuring the best possible products and services to end users. As part of quality control, the Contractor shall submit a Quality Control Plan (QCP) which at a minimum shall include a self-inspection plan, an internal staffing plan, and an outline of the procedures that the contractor shall use to maintain quality, safety, timeliness, reliability/dependability, customer satisfaction, and any other requirements set forth in this SOW. The QCP shall be updated five (5) days after contract award. The QCP shall document how the contractor intends on meeting and complying with the quality standards established in this SOW.

The contractor’s QCP shall be maintained throughout the life of the contract and shall include the contractor’s procedures to routinely evaluate the effectiveness of the plan to ensure the contractor is meeting the performance standards and requirements of the contract. An updated copy shall be provided to the COR no later than five (5) days after any updates.

10.0. HEALTH AND SAFETY: The Contractor shall comply with all Federal, North Carolina State, Occupational

Safety and Health Administration (OSHA) standards and local laws and regulations concerning the environmental, occupational safety and health, and hazardous material. The contractor shall ensure employees have all required training and certifications related to OSHA requirements. The documentation shall be readily available for the

Contracting Officer to review at any time during the life of the contract.

11.0. SECURITY: The Contractor shall ensure that all personnel providing service on NIEHS campus have an

NIEHS contractor badge; they must wear the badge at all times while providing services on the NIEHS campus.

The Contractor shall be responsible for retrieving badge request forms from the COR/Sponsor for processing by

NIEHS security. Badges need to be active and renewed prior to expiration. Timely renewal shall be performed so that delivery functions are not interrupted.

12.0. HOURS OF OPERATION: The Contractor is expected to provide service five (5) days per week from 7:00 am to 3:00 pm, unless the Government exercises it right to extend the hours of operation, and except for Federal

Government holidays. NIEHS does not close except in cases of extreme weather conditions or other facility-related emergencies; when an unforeseen facility closing occurs on a regularly scheduled day of work, the contractor’s personnel must vacate the building.

• The minimum operating hours of the cafeteria are as follows:

General 7:00 am - 3:00 pm (2:30 on Friday)

Breakfast 7:00 a.m. - 9:30 a.m.

Beverage Service 9:30 a.m. - 11:30 a.m.

Lunch 11:30 a.m. - 1:30 p.m.

PM Snacks 1:30 p.m. - 3:00 p.m. (Monday through Thursday)

1:30 p.m. - 2:00 p.m. (Friday)

• After coordination with the appropriate COR, menus may be changed to "soup and sandwich" when attendance is expected to be low (e.g. inclement weather, Christmas Eve, day after Thanksgiving.)

• Extended Hours of Operation. In the event the Government elects to extend the hours of operation, the contractor will be notified by the Contracting Officer to submit a proposal to cover staff during those hours.

The extended hours of operation normally will be from 3:00 pm to 6:00 pm, Monday through Friday, but may vary.

• The NIEHS observes the following Federal Government holidays:

New Year’s Day Labor Day

Martin Luther King’s Birthday Columbus Day

Presidents Day Veteran’s Day

Memorial Day Thanksgiving Day

Independence Day Christmas Day

13.0. PLACE OF PERFORMANCE: The NIEHS Campus cafeteria is located in the David P. Rall Building at 111

T.W. Alexander Drive, Research Triangle Park, North Carolina (off Alexander Drive and Hopson Road in the

Research Triangle Park).

14.0. PERIOD OF PERFORMANCE: The anticipated period of performance shall consist of a 12 month base period (includes a 15-day phase-in period) and four 1-year option periods.

15.0. PHASE-IN/PHASE-OUT PERIODS:

• Phase-In: To minimize and/or prevent any possible negative impact on cafeteria services, the incoming

Contractor shall develop a 15 day phase-in plan. The phase-in plan shall describe in detail, a transition process for phasing in with the outgoing Contractor. The detailed plan should also outline how all tasks will be completed without interrupting cafeteria services on campus.

• Phase-Out: Prior to the completion of the contract, the outgoing Contractor shall fully cooperate with the succeeding Contractor and the Government, so as not to interfere with the cafeteria services on campus.

The incoming Contractor shall develop a phase-out plan to ensure there is a smooth and orderly transfer of contract responsibility to a successor. The plan shall fully describe the Contractor’s approach to ensure continuity of operations. The Contractor shall provide the COR a final draft of the plan no later than 15 days before the phase-out period commences.

16.0. DEFINITIONS:

• Acceptable Quality Level (AQL). A predetermined value selected and used by the Government to distinguish between satisfactory and unsatisfactory' performance. The allowable leeway or variance from a standard before the Government will reject the specific services. An AQL does not allow the Contractor to knowingly offer defective service, but admits that defective performance may sometimes be unintentional.

As long as the percent of defective performance does not exceed the AQL, the Government will not reject the service.

• Contractor. A supplier or vendor awarded a contract to provide specific supplies or service to the

Government. The term used in this contract refers to the prime.

• Contracting Officer (CO). A person with authority to enter into, administer, and/or terminate contracts, and to make related determinations and findings on behalf of the Government. Note: The only individual who can legally bind the Government.

• Contracting Officer's Representative (COR). A U.S. Government representative appointed by the CO to administer the contract. Such appointment shall be in writing and shall state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor, as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications.

This individual does NOT have authority to change the terms and conditions of the contract.

• Contractor Personnel. Contractor and subcontractor employees performing working under this contract.

• Key Personnel. Contractor employees who are critical for achieving SOW objectives. Key personnel shall meet position qualification and experience requirements indicated in the SOW.

• Performance Requirement Summary (PRS). A listing of the service outputs under the contract that are to be evaluated by the COR on a regular basis, the surveillance methods to be used for these outputs, and the performance requirement of the listed outputs. Identifies the key performance indicators of the contract that will be evaluated by the Government to ensure contract performance standards are met by the Contractor.

• Quality Assurance. A planned and systematic pattern of all actions necessary to provide confidence that adequate technical requirements are established; products and services conform to established technical requirements; and satisfactory performance is achieved. For the purposes of this document, quality assurance refers to actions by the Government.

• Quality Assurance Surveillance Plan (QASP). The Government’s organized written document specifying the surveillance methodology to be used for surveillance of Contractor performance. The document contains specific methods to perform surveillance of the Contractor for each item on the PRS.

• Quality Control. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

• Subcontractor. One that enters into a contract with a prime Contractor. The Government does not have privity of contract with the subcontractor.

17.0. OTHER DIRECT COSTS (ODCs): During the performance of this requirement, the contractor shall be required to provide the items listed in Attachment II - Supply List. The Contractor shall invoice for actuals each month and will be reimbursed on a separate line item for ODCs. Only the items listed on the Supply List are reimbursable.

ATTACHMENT I - NIEHS CAFETERIA DIAGRAM

ATTACHMENT II - SUPPLY LIST

Stock # Description

43000 Kit, Polypropylene, Fork, Knife, Spoon, Napkin, Sa

43780 Forks, Medium Weight, Black, 960 Ea/Cs

44300 Knife, Medium Weight, Black, 960 Ea/Cs

45170 Biodegradable Napkins, Natural, 6.5 x 9.85", 6000/

45800 8-oz World Art Cups, 1000/cs

45805 Lids For 8-oz Cups, 800/cs

45840 12-oz World Art Cups, 1000/cs

45845 16-oz World Art Cups, 1000/cs

45855 20-oz World Art Cups, 1000/cs

45860 12-oz Green Stripe Cups, 1000/cs

45862 16-oz Green Stripe Cups, 1000/cs

45864 20-oz Green Stripe Cups, 1000/cs

45868 Flat Lid for Green Stripe Clear Cups, 1000/Cs

45870 12-oz Green Stripe Clear Cups, 1000/cs

45875 Dome Lids for 12-oz Clear Cups, 1000/cs

45885 Lids For 12/16/20 oz World Arts/Green Stripe Cups, 45887 EcoGrip, 1300/cs

45890 13x10 Carry Tray (White), 200/cs, #20954

46000 8-oz Deli Container with Lid, 300/cs

46002 16-oz Deli Container with Lid, 300/cs

46010 6x6x3" Clamshell, 240/cs

46012 8x8x3" Clamshell, 160/cs

46020 12-oz Soup World Art Cups, 500/cs

46022 16-oz Soup World Art Cups, 500/cs

46024 Lids for 12/16-oz Soup World Art Cups, 500/cs

46030 2-oz Portion Cups, 2000/cs

46040 Lids for 2/3/4-oz Portion Cups, 2000/cs

46070 Paper Plate, 6" Diameter, Water And Grease Resista

46080 Paper Plate, 9" Diameter, Water And Grease Resista

46085 Paper Bowls, 12-oz, 1000/cs

47080 Spoons, Medium Weight, Black, 960 Ea/Cs

47085 Soup Spoons, Heavy Duty, 1000 Per Cs

47440 Straws, Compostable, 7 3/4", Wrapped, Clear, 3200/

47442 7" Wooden Stir Stick, 10,000/cs

ATTACHMENT III - DELIVERABLE SCHEDULE

SOW Ref Deliverable Frequency Medium/Format Submit To

SOW 4.8 Gross & Net Sales Report 15th calendar day of the following month

Email Word 2016 or higher CO & COR

SOW 4.8 Operating Status Report 15th calendar day of the following month

Email Word 2016 or higher CO & COR

SOW 4.8 Health & Safety

Inspection Report

Within 3 work days of the inspection

Email Word 2016 or higher CO & COR

SOW 4.8 Daily Customer Count &

Average Ticket Sales

Report

15th calendar day of the following month

Email Word 2016 or higher CO & COR

SOW 4.9 Revised Food Prices 30 days prior to any food price increase

Email Word 2016 or higher CO & COR

SOW 5.0 Bond 5 days prior to the contract start date

Hard copy, hand delivered COR

SOW 9.0 Quality Control Plan Initial with quote submission.

Updated Five (5) days after contract award. No later than five (5) days after any updates.

Email pdf unprotected CO & COR

ATTACHMENT VI - QUALITY ASSURANCE SURVEILLANCE PLAN

This draft QASP is provided so that the Contractor can be familiar with the level of service (i.e., timeliness, completion, and compliance) expected

Required Service Performance Standard Acceptable Quality Level (AQL) Monitoring Method

SOW 4.1. – Customer Satisfaction

Ensure satisfaction of the NIEHS community, provide: a variety of high quality food in a clean environment at a reasonable cost with excellent customer service

Rating of 3 or higher relative to food quality, food pricing, variety of food, cleanliness, food presentation, food taste, adequacy of food choices, courtesy of staff, speed of service, effectiveness of signage, overall customer service

Random visual inspection and feedback from end users

SOW 4.1, 4.2., 4.4.– Health and

Safety Regulations and Standards

Establish procedures to ensure appropriate temperatures of foods during preparation, transportation and service. Food served is free from spoilage and safe for consumption

100% relative to compliance, cleanliness, and safety

100% surveillance/COR oversight, Customer complaints and review of inspection reports

Maintain food service unit in compliance with health and safety rules established by federal, state. and local agencies. Pass all health and safety inspections

90% score on inspection report Review of inspection reports

Employ proper food handling. production, storage and disposal techniques. Pass all health and safety inspections

90% score on inspection report Review of inspection reports

SOW 4.2. – Maintenance

Maintain the facilities in compliance with maintenance, health and safety standards and regulations. Establish a systematic preventative and emergency maintenance procedure to ensure finishes and fixtures are cleaned and operated properly. Bring to the attention of the COR any maintenance issues or breakdowns within 2 working days

98% relative to timeliness COR or Facilities Staff periodic

SOW 4.3. – Marketing

Maintain aggressive marketing to inform employees of food service options via the website and other means of communication.

Timely posting and/or displaying of menu items and news

98% relative to timeliness COR or Facilities Staff periodic observation

Appropriate signage at food at service station and entrance. Signage is attractive, easy to read and provides accurate information

98% relative to timeliness, presentation, and accuracy

COR periodic observation

Required Service Performance Standard Acceptable Quality Level (AQL) Monitoring Method

SOW 4.8. – Reporting & Record

Keeping

Provide monthly gross & net sales report 100% relative to timeliness, completion, and accuracy

100% surveillance/COR oversight

Provide monthly operating status report 100% relative to timeliness, completion, and accuracy

100% surveillance/COR oversight

Provide monthly health & safety inspection report

90% relative to timeliness, completion, and accuracy

100% surveillance/COR oversight

Provide monthly daily customer count & average ticket sales report

100% relative to timeliness, completion, and accuracy

100% surveillance/COR oversight

ATTACHMENT V- FOOD & PRICE LIST

Examples of food options are listed (Provide an exhaustive list of options)/Prices are for Per Meal Standard Portion Sizes

Section Entrée Base Option 1 Option 2 Option 3 Option 4

B re ak fa st

Waffles $ $ $ $ $

Breakfast Burrito $ $ $ $ $

Grab & Go Breakfast Sandwich $ $ $ $ $

G ri ll

Buffalo Chicken Sandwich $ $ $ $ $

California Turkey Burger $ $ $ $ $

Chicken Tender Combo $ $ $ $ $

S o u p

Beef Chili / Soup Du Jour $ $ $ $ $

Baked Potato Soup / Soup Du Jour $ $ $ $ $

Broccoli Cheddar Soup / Soup Du Jour $ $ $ $ $

New England Clam Chowder / Soup Du Jour $ $ $ $ $

E x h ib it io n

BBQ Chicken Quarter $ $ $ $ $

Tuna Noodle Casserole $ $ $ $ $

Skillet Stroganoff Over Noodles $ $ $ $ $

Jumbo Wings $ $ $ $ $

Sushi $ $ $ $ $

V eg et ar ia n

Creamy Spinach Soufflé $ $ $ $ $

Eggplant Française $ $ $ $ $

Loaded Macaroni & Cheese $ $ $ $ $

Spaghetti Marinara and Garlic Bread $ $ $ $ $

D el i

Overstuffed Smoked Turkey & Swiss Sandwich $ $ $ $ $

Grab & Go Deli Sandwich $ $ $ $ $

Deluxe Fried Chicken on Brioche $ $ $ $ $

Grab & Go Sandwich $ $ $ $ $

ATTACHMENT VI

HISTORICAL DATA (COUNTS & SALES)

See separate document titled, “ RFQ Attachment VI – Historical Data (Counts & Sales)”