RFP PUR27-030 Cost Proposal form (Attachment E).xlsx
XLSX spreadsheet 13 KB Posted
- Attached to
- RFP PUR 27-030 Scratch Cooking Partner Program
- Solicitation number
- BPM059032
- Issued by
- Maryland
About this file
This is a Cost Proposal Form (Attachment E) for RFP PUR 27-030 issued by Prince George's County Public Schools (PGCPS) for the Scratch Cooking Partner Program. The solicitation seeks a qualified partner to implement a comprehensive scratch cooking initiative across 37 core schools during the base year. The program encompasses seven major task categories: kitchen conversion and readiness assessments using a 29-point evaluation standard; culinary leadership and onsite coaching support provided by a Program Executive Chef and four Culinary Implementation Chefs; menu and recipe development with K-12 standardization and USDA compliance; salad bar and fresh produce program implementation with standard operating procedures and cold storage setup; staff training and capacity building including train-the-trainer instruction; student taste testing and acceptance protocols targeting an 80 percent standard with 100+ student tasting panels; and a December 2026 district public kickoff and rollout support event featuring live cooking demonstrations and community tasting stations.
Offerors must submit pricing for the base year only, with all costs remaining firm and fixed for the full contract term. The Cost Proposal Form requires completion of all yellow-highlighted fillable fields and utilization of the Labor & Direct Rates sheet to establish contractually binding hourly labor rates and markup percentages for four key positions: Program Executive Chef/Project Director (10+ years culinary management experience), Culinary Implementation Chef—4 FTE positions (5+ years commercial/scratch kitchen experience), Training/Operations Specialist (5+ years SOP and food safety training experience), and Data/Program Support Specialist (3+ years analytics and survey tracking experience). All submitted base year pricing must include labor, fringe benefits, overhead, profit, travel, equipment, materials, and incidentals. Offerors must provide company legal name, Maryland offeror registration number, federal tax identification number, PGCPS iSupplier ID, primary contact information, and authorized representative signature with submission dated October 9, 2026.
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| File | Type | Posted |
|---|---|---|
| RFP PUR 27-030 Scratch Cooking Partner Program.pdf |
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Instructions & Offeror Info
| PRINCE GEORGE'S COUNTY PUBLIC SCHOOLS (PGCPS) | |
| ATTACHMENT E - COST PROPOSAL FORM | SOLICITATION: RFP PUR 27-030 | |
| PGCPS Scratch Cooking Partner Program — Base Year Cost Schedule | |
| 1. INSTRUCTIONS FOR OFFERORS | |
| 1. Complete all yellow-highlighted fillable fields on this sheet and throughout the workbook. | |
| 2. Enter pricing on the 'Cost Proposal Summary' sheet for the Base Year (37 Core Schools). | |
| 3. Per RFP requirements, this Cost Proposal Form requests Base Year pricing ONLY. | |
| 4. Use the 'Labor & Direct Rates' sheet to establish contractually binding hourly labor rates and markup percentages. | |
| 5. Detailed school-by-school cost allocations are provided on the 'Base Year School Detail' sheet for reference. | |
| 6. Do NOT alter, remove, or modify any formulas, columns, or structural formatting within this workbook. | |
| 7. All submitted pricing shall remain firm and fixed for the full Base Year contract term. | |
| 8. Submitted Base Year pricing must include all labor, fringe benefits, overhead, profit, travel, equipment, materials, and incidentals. | |
| 2. OFFEROR IDENTIFICATION & SIGNATURE | |
| Company Legal Name: | Offeror Company Name |
| Doing Business As (d/b/a): | N/A |
| Registered Maryland Offeror #: | MD-XXXXXX |
| Federal Tax ID Number (FEIN): | XX-XXXXXXX |
| PGCPS iSupplier ID Number: | iSUP-XXXXX |
| Primary Contact Person Name & Title: | Contact Name, Title |
| Contact Email Address: | email@company.com |
| Contact Telephone Number: | (301) 000-0000 |
| Corporate Office Address: | Street Address, City, State, Zip Code |
| Authorized Representative Name: | Signer Name |
| Authorized Representative Title: | Signer Title |
| Submission Date: | 2026-10-09 |
Cost Proposal Summary
| ATTACHMENT E: COST PROPOSAL SUMMARY SCHEDULE (BASE YEAR ONLY) | |||
| RFP PUR 27-030: PGCPS Scratch Cooking Partner Program | |||
| BASE YEAR COST BREAKDOWN BY MAJOR TASK CATEGORY | |||
| Task # | Milestone / Deliverable Description | Allocated Base Cost ($) | Notes / Specifications |
| T1 | Kitchen Conversion & Readiness Assessments (37 Schools) | 29-point readiness evaluation per Attachment B | |
| T2 | Culinary Leadership & Onsite Coaching Support | Program Executive Chef + 4 Culinary Implementation Chefs | |
| T3 | Menu & Recipe Development & USDA Compliance | K-12 recipe standardization & nutritional analysis | |
| T4 | Salad Bar & Fresh Produce Program Implementation | SOPs, cold storage setup, waste reduction protocols | |
| T5 | Staff Training, Capacity Building & Train-the-Trainer | Hands-on culinary skills & Scratch Cooking Champions | |
| T6 | Student Taste Testing & Acceptance Protocol (≥80% Standard) | 100+ student tasting panels & survey analytics | |
| T7 | December 2026 District Public Kickoff & Rollout Support | Live cooking demos & media/community tasting stations | |
| TOTAL BASE YEAR ALLOCATION | $0.00 |
| FULLY BURDENED DIRECT LABOR HOURLY RATES (BASE YEAR) | ||||
| Key Position Title | Minimum Qualifications / Experience | Base Hourly Rate ($) | Fully Burdened Hourly Rate ($) | |
| P1 | Program Executive Chef / Project Director | 10+ Yrs Culinary Mgmt, CEC/K-12 Expert | ||
| P2 | Culinary Implementation Chef (4 FTE) | 5+ Yrs Commercial/Scratch Kitchen Experience | ||
| P3 | Training / Operations Specialist | 5+ Yrs SOP & Food Safety Training Experience | ||
| P4 | Data / Program Support Specialist | 3+ Yrs Analytics & Survey Tracking |
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