PWS DF FY26 Meal Support June 2026 - Fallon.pdf

PERFORMANCE WORK STATEMENT (PWS)

For

Catered Meal Support during the Nevada Army National Guard’s Desert Forge FY26 6-20 June 2026 Fallon, NV

Part 1

GENERAL INFORMATION

1. GENERAL: This is a non-personal services contract to provide the Nevada National Guard with catered breakfast, lunch, and dinner meals during annual training at the Fallon Armory 895 E Richards St, Fallon, NV 89406.

1.1. Description of Services/Introduction: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to:

- Provide buffet style breakfast and dinner meals.

- Provide boxed lunches.

- Set up and provide portion service instruction to the government point of contact.

The Contractor is not required to serve the meals.

- Deliver meals to the Fallon Armory 895 E Richards St, Fallon, NV 89406.

- Provide any additional required information in accordance with industry standards to the site manager after award.

1.2. Background: The NVARNG is training to operate austerely for long durations in dispersed formations using organic means. Exercising these capabilities prepares the team for both Large Scale Combat Operations and homeland defense in a Multi-domain Operations environment.

The government does not have adequate personnel to prepare and service meals to support Service Members during training.

1.3. Objectives:

- The Contractor shall deliver 3,132 standard meals.

- Breakfast meals will be ready to serve by 6:00a.m. with an intended consumption time of 6:15a.m. - 7:15a.m.

- Lunch meals will be ready to serve by 12:00p.m. with an intended consumption time of 12:15p.m. - 1:15p.m.

- Dinner meals will be ready to serve by 6:00p.m. with an intended consumption time of 6:15p.m. – 7:15p.m.

- The Contractor shall deliver meals according to the schedule below. Please note the meal quantity changes based on daily training needs.

Definitions & Meal Information A Buffet Style meal is defined as:

1. A meal set out on a table for ready access and informal service.

2. An assortment of options or offerings to include drinks.

3. Serving utensils and paper products such as plates, cups, and plasticware for

Soldiers to eat with.

4. Upon delivery of food, the contractor will also provide a printed copy of recommended portion sizes to the customer. The contractor will not serve Soldiers but must be able to provide the appropriate information for the customer to serve the Soldiers.

Every meal provided by the contractor will include:

1. Sodium-free seasonings at every meal. Sodium-free seasonings must not contain monosodium glutamate (MSG).

2. Condiments appropriate to menu items should be available.

3. Butter pats or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or nut spreads, jams, or jellies. Locations should offer at least one fruit spread or low-sugar jam or jelly.

Dinner menu requirements will provide patrons –

1. Each meal shall be approximately 1800-2000 calories.

2. Two or more main entrée choices must be provided to choose from. Three entrées are desirable; no more than four choices are recommended.

a. At least one main entrée should be from naturally low-fat cuts and prepared with minimal added fat. Prepare and serve selections such as lean fish, poultry, meat

Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast 0 Lunch Lunch Lunch Lunch Lunch Lunch 65 65 Dinner Dinner Dinner Dinner Dinner Dinner 0

Breakfast Breakfast Breakfast 127 Breakfast 127 Breakfast 127 Breakfast 202 Breakfast 170 753 Lunch 65 Lunch Lunch Lunch Lunch Lunch Lunch 65 Dinner Dinner 83 Dinner 127 Dinner 127 Dinner 127 Dinner 170 Dinner 119 753

Breakfast 119 Breakfast 119 Breakfast 188 Breakfast 188 Breakfast 69 Breakfast Breakfast 683 Lunch Lunch Lunch Lunch Lunch Lunch 65 Lunch 65 130 Dinner 119 Dinner 119 Dinner 188 Dinner 188 Dinner 69 Dinner Dinner 683

Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast 0 Lunch Lunch Lunch Lunch Lunch Lunch Lunch 0 Dinner Dinner Dinner Dinner Dinner Dinner Dinner 0

Breakfast Breakfast Breakfast 0 Lunch Lunch Lunch 0 Dinner Dinner Dinner 0

Breakfasts 1436 Lunches 260 Dinners 1436

Total Meals 3132

6/28/2026 6/29/2026 6/30/2026

6/20/2026

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6/6/2026

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June 2026 Sunday Monday Tuesday Wednesday Thursday Friday Saturday

(round or loin cuts) without added fat by baking, grilling, or roasting, with visible fat removed.

b. Provide one or more vegetarian main entrée options based on demand (the vegetarian entrée may serve as an interesting side dish for other supported personnel if the portion size is reduced appropriately). The lean entrée option may be vegetarian.

The expected number of vegetarian meals is listed in the “meal requirements” portion of this each requirement under “Contractors Responsibilities”.

c. When three or four main entrée choices are offered, one of them must be a low-cost casserole type entrée.

d. No more than one fried entrée.

e. Prepare fish, meat, and poultry entrées by roasting, baking, or steaming more often than by deep frying or by other high-fat preparation methods.

3. Two or more additional cooked vegetables are required per meal for liberal selections by diners.

a. At least one choice must be non-starchy and a good source of vitamin A or vitamin C (colorful, dark leafy, and deep yellow, orange and red vegetables, including carrots, squash, tomatoes, zucchini, spinach, greens, and broccoli).

b. Offer no more than one starchy vegetable per meal.

c. Starchy vegetables include corn, peas (black-eyed, green), beans (chickpeas and baked, black, kidney, lima, navy, pinto, and refried beans).

d. Offer no more than one fried vegetable per day.

4. Two or more whole grain bread types are required (multigrain, white with whole grains, or 100 percent whole wheat with at least two grams of fiber per serving). At least one bread type should be fortified with calcium (150 mg), folate (16 micrograms), and iron (0.72 mg), with less than 230 mg of sodium per serving. Additionally, offering one selection of hot rolls, cornbread, garlic bread, or biscuits to complement the entrée is recommended. a. Butter pats or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or more nut spreads, jams, or jellies. Offer at least one fruit spread or low-sugar jam or jelly.

5. A standard beverage is required. Standard beverage choices, including decaffeinated beverage alternatives options include:

a. A variety of dairy selections (milk and alternatives).

b. Carbonated beverages - If carbonated beverages are offered at all, offer at least two caffeine-free options, and offer one low-calorie, dark, caffeinated beverage and one, low-calorie, clear, caffeine-free beverage.

c. Juice blends.

d. Noncarbonated flavored drinks.

e. Coffee (regular and decaffeinated) - Artificial sweetener may be offered for coffee and teas. If operating budget permits, contractors may offer flavored coffee creamers; if offered, ensure reduced fat varieties are included. Coffee creamers must contain no trans-fat.

f. Hot tea (caffeinated and decaffeinated).

g. Iced tea - If only one type of iced tea is offered, it must be unsweetened.

Presweetened is the second option.

h. Bottled water is not an acceptable standard beverage and may not be added to any receipt or invoice.

6. Contractor shall consider legumes and beans to be as a side dish.

7. Contractor shall consider incorporating whole grain and white whole grain pasta and rice into recipes and menu. Consider whole grain rice blends and other whole grains such as amaranth, bulgur, and quinoa.

8. All frozen or canned vegetables should contain less than 230 mg of sodium per serving.

Lunch menu requirements will provide patrons –

1. Each meal shall be approximately 1600-1800 calories.

2. The contractor must provide a choice of two or more main entrées over the range of boxed meals, such as a sandwich or wrap.

a. At least one main entrée choice must be a lower-fat option (e.g., lean turkey, grilled chicken).

b. At least one main entrée choice must be a vegetarian option.

c. Breads used for sandwiches or wraps should include a whole grain option.

3. Each boxed lunch should include a side salad or an assortment of fresh vegetables.

4. Each boxed lunch should include one choice of fresh fruit.

a. Canned or frozen fruit (in light syrup or its own juice) can be considered if fresh fruit is unavailable.

b. Bananas and apples are desirable options.

5. Each boxed lunch should include a salty snack (e.g., chips, pretzels) and a dessert item (e.g., cookie, brownie).

6. A standard beverage is required. Beverage choices should follow the same guidelines as the "Dinner menu requirements," including a variety of dairy, juices, and other drinks. Bottled water is not an acceptable standard beverage.

7. Appropriate condiments (e.g., mayonnaise, mustard, salad dressing) shall be included in sealed, single-serving packets.

Breakfast menu requirements will provide patrons –

1. Each meal shall be approximately 1400-1700 calories.

2. The contractor must provide two or more choices of 100 percent juice over the range of boxed meals.

a. Orange juice fortified with calcium and vitamin D and another juice high in vitamin C.

b. Blended juices are acceptable but must be 100 percent juice.

c. If offered, tomato and vegetable juices should contain less than 230 milligrams

(mg) of sodium per serving.

3. The contractor must provide two or more choices of fresh fruit over the range of boxed meals.

a. Canned or frozen fruit (light syrup or its own 100 percent juice) can be considered if unanticipated supply shortfalls mean fresh fruit is not available.

b. Offer raisins or other dried fruits available, based on demand.

c. Offer bananas daily.

4. The entrees provided by the contractor may include:

a. Breakfast burrito or Breakfast sandwich: the contractor may rotate between white flour and whole wheat tortillas for the breakfast burrito; the contractor may rotate between biscuits, bagels, and English muffins for variety for the breakfast sandwich.

b. Each entrée will include eggs, cheese, and breakfast meat.

i. One breakfast meat choice must be non-pork, and one breakfast meat choice must be lower in fat (less than 12 grams of fat per serving for patties or links and less than 5 grams of fat per serving for turkey bacon, Canadian bacon, or center cut bacon).

ii. The non-pork option can be a low-fat option. If offered, bacon should have less than 290 mg of sodium per serving.

5. One or more hot starch choice such as potato (for example, hash browns) or rice must be offered consistent with the interests of the supported personnel.

6. Cereal bars may be offered in addition to the menu. The products must contain at least 2.5 grams of fiber per serving and fewer than 10 grams of sugar per serving.

7. May offer choice of one or more breakfast pastry, such as a raised or cake doughnut, sweet muffin, sweet roll, pastry, or Danish.

1.4. Scope: Prepare and Serve Commercial Prepared Meals. Services will be done in accordance with (IAW) industry standards.

1.5. Period of Performance: The period of performance shall be from 4-20 June 2026.

1.6. General Information

1.6.1. Quality Control: The contractor shall develop and maintain an effective quality control program to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s quality control program is how he assures himself that his work complies with the requirement of the contract.

1.6.2. Quality Assurance: The government shall evaluate the contractor’s performance under this contract in accordance with the quality control program. This program is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and the minimum acceptable defect rate(s).

1.6.3. Recognized Holidays: The contractor is required to perform services on Juneteenth – June 19, 2026.

1.6.4. Hours of Operation: The contractor is responsible for conducting business between the hours of 5:00 a.m. to 8:00 p.m. from 6-20 June 2026 except Federal holidays (unless otherwise stated) or when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. T he Contractor must always maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons. When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential.

1.6.5. Place of Performance: Fallon Armory 895 E Richards St, Fallon, NV 89406.

1.6.6. Type of Contract: The government will award a Firm Fixed Price contract.

1.6.7. Security Requirements: Please contact the government representative provided at award for any facility access requirements for meal set up.

1.6.8. Special Qualifications: N/A.

1.6.9. Post Award Conference/Periodic Progress Meetings: N/A.

1.6.10. Contracting Officer Representative (COR): This requirement does not require a formal COR; however, the POC for this requirement will be provided upon award. The POC monitors all technical aspects of the contract and assists in contract administration. The POC is authorized to perform the following functions: assure that the Contractor performs the technical requirements of the contract: perform inspections necessary in connection with contract performance: maintain written and oral communications with the Contractor concerning technical aspects of the contract: issue written interpretations of technical requirements, including Government drawings, designs, specifications: monitor Contractor's performance and notifies both the Contracting Officer (KO) and Contractor of any deficiencies; coordinate availability of government furnished property, and provide site entry of Contractor personnel. The POC is not authorized to change any of the terms and conditions of the resulting order.

1.6.11. Key Personnel: The contractor shall provide a contract manager who shall be responsible for the performance of the work. The name of this person and an alternate who shall act for the contractor when the manager is absent shall be designated in writing to the KO. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available between the hours of 5:00a.m. to 8:00 p.m. 6-20 June 2026.

1.6.12. Identification of Contractor Employees: All contract personnel attending meetings, answering Government telephones, and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression in the minds of members of the public that they are Government officials. They must also ensure that all documents or reports produced by contractors are suitably marked as contractor products or that contractor participation is appropriately disclosed. Contractor personnel will not be required to obtain and wear badges in the performance of this service.

1.6.13. Contractor Travel: N/A.

1.6.14. Other Direct Costs: N/A.

1.6.15. Data Rights: N/A.

1.6.16. Organizational Conflict of Interest: Contractor and subcontractor personnel performing work under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent Organizational Conflict of Interests (OCI) as defined in FAR Subpart 9.5.

The Contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The Contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may affect other remedies as he or she deems necessary, including prohibiting the Contractor from participation in subsequent contracted requirements which may be affected by the OCI.

PART 2

DEFINITIONS AND ACRONYMS

2. DEFINITIONS AND ACRONYMS

2.1. DEFINITIONS:

2.1.1. 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.

2.1.2. CONTRACTING OFFICER. A person with authority to enter into, administer, and/or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3. CONTRACTING OFFICER'S REPRESENTATIVE (COR). An employee of the U.S. Government appointed by the contracting officer 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 if 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.

2.1.4. DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.5. DELIVERABLE. Anything that can be physically delivered but may include non-manufactured things such as meeting minutes or reports.

2.1.6. KEY PERSONNEL. Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7. PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.1.8. QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9. QUALITY ASSURANCE Surveillance Plan (QASP). An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10. QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.1.11. SUBCONTRACTOR. One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.1.12. WORKDAY. The number of hours per day the Contractor provides services in accordance with the contract.

2.1.13. WORK WEEK. Monday through Friday, unless specified otherwise.

2.2. ACRONYMS:

ACOR - Alternate Contracting Officer's Representative AFARS - Army Federal Acquisition Regulation Supplement AR- Army Regulation CCE - Contracting Center of Excellence CFR - Code of Federal Regulations CONUS - Continental United States (excludes Alaska and Hawaii) COR - Contracting Officer Representative COTR - Contracting Officer's Technical Representative COTS - Commercial-Off-the-Shelf DA - Department of the Army DD250 - Department of Defense Form 250 (Receiving Report) DD254 - Department of Defense Contract Security Requirement List DFARS - Defense Federal Acquisition Regulation Supplement DMDC - Defense Manpower Data Center DOD - Department of Defense FAR - Federal Acquisition Regulation HIPAA - Health Insurance Portability and Accountability Act of 1996 KO - Contracting Officer OCI - Organizational Conflict of Interest POC - Point of Contact PRS - Performance Requirements Summary PWS - Performance Work Statement QA - Quality Assurance QAP - Quality Assurance Program QASP - Quality Assurance Surveillance Plan QC - Quality Control QCP - Quality Control Program TE - Technical Exhibit

PART 3

GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES

3. Government Furnished Items and Services: N/A

PART 4

CONTRACTOR FURNISHED ITEMS AND SERVICES

4. Contractor Furnished Items and Responsibilities:

4.1. General: The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract that are not listed under Section 3 of this PWS.

4.2. Facility Clearance: N/A.

4.3. Materials: The Contractor shall furnish all materials and supplies necessary to meet the requirements under this PWS.

4.4. Equipment: The Contractor shall furnish all equipment necessary to meet the requirements under this PWS.

4.5 Special Requirements: Please coordinate with the government representation (provided upon award) for access and delivery procedures.

PART 5

SPECIFIC TASKS

5. Specific Tasks:

5.1. Basic Services. Prepare and serve commercially prepared catered meals.

Services will be done in accordance with (IAW) industry standards.

PART 6

APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS): N/A.

PART 7

ATTACHMENT/TECHNICAL EXHIBIT LISTING

7. ATTACHEMENT/TECHNICAL EXHIBIT LIST:

7.1. Attachment 1/Technical Exhibit 1 - Performance Requirements Summary

TECHNICAL EXHIBIT 1

Performance Requirements Summary

The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

(End PWS)

Performance Objective

(The Service required)

Standard Performance Threshold (This is the maximum error rate.)

Method of Surveillance

PRS # 1.

The contractor shall prepare and deliver hot breakfast meals by 6:00a.m.

Ready by 6:00a.m. 100% of the time.

Zero deviation from standard

The POC will investigate Validated Customer Complaints

PRS # 2.

The contractor shall prepare and deliver boxed lunch meals by 12:00p.m.

Ready by 12:00p.m.

100% of the time.

Zero deviation from standard

The POC will investigate Validated Customer Complaints

PRS # 3.

The contractor shall prepare and deliver hot dinner meals by 6:00p.m.

Ready by 6:00p.m. 100% of the time.

Zero deviation from standard

The POC will investigate Validated Customer Complaints

PRS # 4

Meals will meet portion, variety, and caloric standards

In accordance with paragraph 1.3

Zero deviation from standard

The POC will investigate Validated Customer Complaints

PRS # 5

Meals will be prepared and maintained at proper temperature for consumption

IAW industry standards and local laws

Zero deviation from standard

The POC will investigate Validated Customer Complaints

7. ATTACHEMENT/TECHNICAL EXHIBIT LIST: