3WFN Cafeteria Questions and Answers revised.docx

3WFN Cafeteria Questions and Answers

1. How many hot wells are located on the hot and cold bar island in the cafe? Hot entrées is labeled near the salad bar yet there are no hot wells listed? We does employee stand to serve from?

There are 3 drop-in hot food wells on the south end of the Salad/Soup Counter; they are identified as Items 2.06 on Attachment B (the quantity on Attachment 3 should be 3 not 2); they are self-service from outside the Counter.

2. How many cold wells are located on the hot and cold bar island in the cafe?

Except for the hot food wells identified as Items 2.06 on Attachment B, the remainder of the Salad/Soup Counter consists of cold pans; these are identified as Items 2.02, 2.03, and 2.04 on Attachment B.

3. What is included in the second island in the café (air screen refrigeration or countertop cold wells)? How many of each unit?

The Grab & Go Merchandiser, identified as Item 2.37 on Attachment B, is a tiered 2-shelf open air screen unit; the top shelf is approximately 10” wide and the bottom shelf is approximately 30” wide.

4. Is there extra storage available in building for the cafe?

No. The only storage available is in the Dry Storage area east of the Cafeteria Office.

5. Where is the Coffee Kiosk located? Is it on the lay out?

The Coffee Kiosk is identified as the Café on Attachment B; it is south of the Cafeteria Office.

6. Please clarify the hours for the coffee bar.

The SOW should read for the Kiosk hours 6:30 – 4:00pm

7. Are the fountain machines provided by the government or the successful contractor?

Successful Contractor, and you can use vendor supplied fountain machines.

8. Is there a gas connection in the kitchen area?

Yes

9. Are there specific specifications for the equipment the contractor is to purchase or is it up to the vendors discretion?

Contractor-provided equipment specifications are at the Contractor’s discretion, based on the menu items to be provided and on the requirements in RFP Section H.15, GREEN PURCHASING.

10. Item 138 shelving – cannot locate on print.

Item 1.38 is a shelving unit, e.g., wire type, to be located in the Kitchen area by the Contractor, where needed.

11. Item 329 – not sure of need or purpose since deli is self-serve, are we allowed to omit it if we see no need for it?

There is no item 3.29, if the question refers to item 2.29 made-to-order items will be prepared at the Entree/Deli Counter, identified as Item 2.12 on Attachment B; see the response to Question 28 for further clarification. Therefore, Item 2.29, Microwave/Convection Oven, must be provided by the Contractor to facilitate made-to-order items.

12. Item 234 – can we get clarification on this item?

Item 2.34 is a display case for merchandise that does not need refrigeration. It must be movable, e.g., on rollers.

13. The RFP specifies permanent ware is required. Facility does not appear to be set up for it, nowhere to stack, store, clean and dry dirty dishes. Location and size of dish area does not appear to be set up for dishes.

The dishwasher is designed for pots and trays only; therefore, the Contractor should plan for disposable ware initially and compostable ware eventually.

The sections of the SOW that are affected by this change and will be changed to read as follows are:

5.6 Service Style

Patrons will enter the servery, observe the menu board(s), pick up trays, and proceed to collect food items from any of the stations in the servery. Patrons tender payment at the cashiers’ stations and exit the servery. Condiments and individually or dispensed flatware are to be available at a stand near the cashiers.

All food items are to be served on disposable-ware. Due to the expectations of a large take-out demand, disposable containers and flatware shall be available for all food and beverages upon request of the patron. The Contractor shall provide all disposable-ware which are post consumable products that meet federal guidelines.

Food-service employees shall also regularly empty trash containers in the dining area to ensure that they do not overflow at any time during operating hours.

8. Responsibilities of the Contractor The Contractor shall procure all food, beverages, and cleaning supplies required to provide the 3WFN cafeteria operation services described herein.

The Contractor shall purchase all small-wares, disposable plates, disposable cups and disposable flat-wares deemed necessary to operate the cafeteria. The Contractor shall be responsible for maintaining adequate inventories of all small-wares throughout the term of the agreement.

The Contractor should engage in competitive specification buying to be able to offer high quality foods at the lowest prices possible. However, food or supplies may be procured from a facility operated by the Contractor or a parent corporation provided that such food and supplies are acceptable with respect to quality and competitive price.

The minimum purchase specifications that shall be adhered to by the Contractor include:

1. All meats, meat products, poultry, poultry products, and fish shall be Government inspected;

1. Beef, lamb, and veal shall be U.S.D.A. Grade Choice or better

1. Pork shall be U.S. No. 1 or U.S. No. 2.

1. Poultry shall be U.S. Government Grade A

1. Fresh fish and seafood is to be top grade; frozen fish and seafood shall be a nationally distributed brand, packed under continuous inspection of the U.S.D.A Dairy products:

Eggs – fresh U.S.D.A. or state graded “All” Butter – U.S.D.A. Grade “All” (92) score Cheese – U.S.D.A. Grade “A” for all graded cheese Milk and milk products – U.S.D.A. Grade “All”

1. Fresh fruits and vegetables – U.S.D.A. Number “1” are to be used for all graded fresh vegetables and fruit as a minimum specification.

1. Dry stored items and canned goods – Grade “A” fancy

1. Frozen fruits and vegetables – U.S.D.A. Grade “A”

14. Is there a security gate after the cash registers in the cafe?

No

15. Does the building population work a flex schedule during the week? If so, what is the norm for the workforce (i.e. 9/80 work week)?

See SOW 4.Food-Service Patron Profile. Employees are able to work a variety of work schedules.

16. What is the expected population schedule for the site? For instance, will the building be moving in 150 employees each week for a total of 26 weeks? Or the number of employees month by month?

The current plan is to move approximately 1200 staff into the building from mid-December 2012 through March 2013. However, this plan is subject to change.

17. Please confirm that the base year of the contract is January 2013 through January 2014.

Yes, that is correct.

18. Is there an opportunity to adjust services based on population ramp up?

Yes, subject to prior approval by the Contracting Officer Representative (COR).

19. On page L5, L.9 Green Purchasing – Cost proposal cover page, is this part of the bid? Do we need to fill this out and submit it?

Yes and Yes

20. Did the blind agree to manage the sundry store?

Yes, and please note that managing of the sundry store is not part of this procurement.

21. What is the monthly charge for onsite parking permit?

1 parking spot will be designated for the on-site supervisor, at a rate yet to be determined.

22. What is the current discount percentage for guests who use their personal mugs at OWFN & TWFN?

Discounts and frequent buyer discounts are set by the individual contractor. If there is or what the discount percentage for guests who use their personal mugs at OWFN & TWFN is not relevant to the 3WFN contract.

23. Please provide check averages and guest participation by meal period for the locations currently managed by incumbent vendor Maryland Business Enterprise Program for the Blind and Guest Services in buildings One and Two White Flint North to provide a participation base line in the complex.

We do not receive a report from the Maryland Business Enterprise Program for the Blind so this information cannot be provided. The Blind program’s averages do not pertain to the cafeteria nor would it help them with their proposal.

GSI averages about $3.94 per check and about 871 receipts per day. They are not broken down by meal period.

24. Please provide the results from your last customer satisfaction survey for OWFN & TWFN.

This information is not relevant to potential offerors for this procurement

25. Please confirm that the request for health code violations in the past 5 years with corrective action pertains to operations inspected by the Montgomery County Department of Health.

Page L-4 Evaluation Factor 4 Instructions does not only pertain to operations inspected by the Montgomery County Department of Health, it pertains to all health code violations received in the past 5 years and the corrective actions taken by the offeror for each violation.

26. To view current traffic patterns and service levels, will potential contractor partners have the ability to tour OWFN or TWFN as no site visit can occur at 3WFN?

No

27. Will 3WFN be the only location at the complex with a Dry Stand/Convenience Store? If not, what is the current pricing for the items listed in the appendix which the Maryland Business Enterprise Program for the Blind sells? Is there pricing symmetry with their café operation for like products; i.e. soda, chips, candy?

No, 3WFN building will not be the only location at the NRC complex with a Dry Stand/Convenience store. There is currently a dry stand/convenience store located in the TWFN building and Attachment A is a reference to let potential contractors know what they provide. Their prices should not factor into what your prices for like products are.

28. The Servery Station listing in the SOW indicates that the sandwich deli station is to be self-service, the design plan in Attachment B identifies a manned station with production counter behind the service line, please clarify the intent.

SOW Section 5.2.1, Servery Station, incorrectly lists the Sandwich Deli Station as self-service. The Sandwich Deli Station is required to be staffed by the Contractor.

29. Is catering also non-exclusive at OWFN & TWFN?

The 3WFN cafeteria contractor can compete for catering in OWFN and TWFN and vice versa. Outside vendors may also compete for catering services.