RGFSC IV RFI 2_Final.pdf

RGIV RFI #2

The Marine Corps Installations Command is anticipating future requirements for the Regional Garrison

Food Services in support of Continental United States Marine Corps installations, with one requirement in support of 27 garrison Mess Halls located on the East Coast and another requirement for 20 garrison

Mess Halls located on the West Coast.

The anticipated effort will involve the awardees being responsible for providing year-round high quality meal preparation, meal service, and facility management to include supplying and maintaining all necessary equipment required during performance.

The anticipated NAICS code for this requirement is 722310 – Food Service Contractors.

The Government is seeking feedback from industry to help determine the optimal business arrangement and contracting vehicle to meet the Government’s need and facilitate successful Contractor performance.

THIS SECOND REQUEST FOR INFORMATION (RFI) IS ISSUED SOLELY FOR INFORMATION GATHERING AND

PLANNING PURPOSES AS THE GOVERNMENT IS REFINING THEIR REQUIREMENT. THIS DOES NOT

CONSTITUTE A SOLICITATION AND QUESTIONS CONTAINED WITHIN SHOULD NOT BE CONSTRUED AS

DECISIONS BY THE GOVERNMENT. THE SUBMISSION OF DATA IS HIGHLY ENCOURAGED AND ALLOWED

UNDER THIS RFI IN ACCORDANCE WITH FAR 15.201(e).

In response to this RFI, please provide the following information:

1) Name of the firm point of contact to include phone number and email, CAGE code, small business status as listed in System for Award Management and the corresponding NAICS code.

2) The following questions followed by your answers in your response.

Generic capability statements that do not address the following questions will not be reviewed.

Randolph-Sheppard Act

1. Does your company intend to team with any of the State Licensing Agencies, who are responsible for carrying out several duties under the Randolph-Sheppard Act, listed at the following link?

https://rsa.ed.gov/data/view-submission-rsa-15?webform_submission_value=2

Contract Characteristics

2. Please describe any of your commercial or Government food service contracts within the last five years.

a. What is the typical length of your food service contracts?

b. Do your contracts typically include a base period and options? If so, please describe length of those performance periods.

c. Are you required to invest in equipment on these contracts?

d. How do these contracts account for an unknown quantity of meals?

3. What is the typical length of your food service contracts with vendors and subcontractors?

4. Do you perform any food service contracts under which you do not procure the food?

https://rsa.ed.gov/data/view-submission-rsa-15?webform_submission_value=2

5. Please describe the pricing structure of your food service contracts within the last five years.

a. What incentives, if any, were utilized in any of these food service contracts?

b. How was an unknown quantity of meals priced?

6. Please describe the area of responsibility covered by each of your food service contracts within the last five years.

a. What is the geographical area you could provide food services to today?

7. Currently, the Government has two regional food service contracts, one supporting multiple East

Coast locations and one supporting multiple West Coast locations.

a. In your experience, what (if any) efficiencies could be gained in combining the two into a singular national contract?

b. In your experience, what (if any) efficiencies could be gained in awarding multiple, smaller/more localized contracts?

c. Please describe any suggested modifications to the scope of responsibility currently required under the East Coast and West Coast contracts.

8. Currently, the Government has AbilityOne and DLA as mandatory sources for supplies, services, and food sustenance.

a. Please describe any experience working with these sources.

b. What additional education (if any) regarding these sources would be beneficial?

c. Is there any benefit to not using DLA as a mandatory source? If so, please describe.

9. How much time is needed for your company to successfully begin operating 27 mess halls on the

East Coast and 20 mess halls on the West Coast should your company receive an award?

a. Does the transition time required change based on the size and scope of the requirement?

If so, how?

b. How much lead time would be needed to order necessary expendable items (plates, utensils, cutting boards, pots, pans, serving ware, etc.) for the mess halls on the East Coast contract?

c. How much lead time would be needed to order necessary expendable items (plates, utensils, cutting boards, pots, pans, serving ware, etc.) for the mess halls on the West Coast contract?

d. How much lead time is needed to order necessary non-permanent, non-expendable food service equipment (ovens, stoves, warmers, mixers, etc.) for the mess halls on the East Coast contract?

e. How much lead time would be needed to order necessary non-permanent, non-expendable food service equipment (ovens, stoves, warmers, mixers, etc.) for the mess halls on the West

Coast contract?

Innovation and Commercial Practices

10. What does the concept of “campus style dining” look like to your company?

a. If you have provided similar food services to other customers, what were the key components that made it successful?

11. Describe any innovative technology that your company has leveraged to enhance operational efficiency.

12. Describe any innovative technology that your company has leveraged to improve the customer experience.

13. Does your company utilize a mobile application on your current contracts? If so, please describe how the applications are utilized.

14. What are some of the barriers that you have encountered on your food service contracts that impacted innovation?

a. How did you overcome those or address those barriers?

b. Did the limitations inhibit the launch of the innovation?

15. How can the Government structure the contract to allow emerging innovation to be adopted and executed?

16. Describe the flexibility required in a contract to allow the prime contractor to incentivize patrons to eat at your dining facilities.

17. What techniques have you applied in your prior contracts to increase customer satisfaction and how can the Government structure its contract to incentivize this goal?

18. What type(s) of feeding platforms (e.g. physical locations, delivery services, meal kits, grab and go, lockers, food trucks, micro-markets) have you used for your food service contracts?

a. What impact did those feeding platforms have on your commercial food service contracts?

b. Did you recommend the type of feeding platform? If so, what considerations did you use in making the recommendation?

19. Describe your approach to addressing special dietary menu requirements (e.g., strength and sports programs, hospital patients on restricted diets).

20. What techniques, if any, have you used to nudge customers to healthier food options?

21. Does your company provide services similar to the Regional Garrison Food Service Contracts in the commercial marketplace?

22. Does your company consider 722310 to be the appropriate NAICS?

a. Under this NAICS, what is your company’s size standard?

Partnership and Teaming Efforts

23. Do you believe the regionalized structure is conducive to small business subcontracting opportunities? If not, what can the Government do to improve these opportunities?

24. Do you offer branded concepts, such as franchises or local/national brands, in any of your dining facilities?

a. If so, have these partnerships been successful in drawing in customers?

b. What are some challenges and downsides (if any) to using branded concepts in your dining facilities?

Please submit responses by 1200 ET 5 Nov 2024 to:

Paige Brown at paige.e.brown.civ@usmc.mil, Krissy Schneider at kristina.r.schneider.civ@usmc.mil, Rebecca DeMore at rebecca.demore1@usmc.mil, and Sarah Law at sarah.b.law.civ@usmc.mil mailto:paige.e.brown.civ@usmc.mil mailto:kristina.r.schneider.civ@usmc.mil mailto:rebecca.demore1@usmc.mil mailto:sarah.b.law.civ@usmc.mil