Schedule B - Pricing.docx

Enter your company name Schedule B – Pricing Request for Proposal No. 260000002176 Nutritional Services at the Michigan Veteran Homes Chesterfield Township (MVH CT) and Michigan Veteran Homes D.J. Jacobetti Home for Veterans (MVHDJJ) – Department of Veteran and Military Affairs (DMVA) and Michigan Veteran Homes (MVH) The Contractor must provide a pricing schedule for the proposed Contract Activities using the attached Excel workbook labeled Schedule B – Pricing Sheet. The pricing schedule should be submitted in a modifiable format (e.g. Microsoft Word or Excel); however, you may also submit an additional pricing schedule in a non-modifiable format (e.g., PDF). Failure to complete the pricing schedule as requested may result in disqualification of your proposal.

Price proposals must include only the proposed fixed Management & Support Fee. All other costs (labor, benefits, food, supplies, overhead, equipment, etc.) will be reimbursed as pass‑through items in accordance with the contract. Contractor must disclose any anticipated one‑time or set‑up charges as pass‑through costs.

The Contractor is encouraged to offer quick payment terms. The number of days must not include processing time for payment to be received by the Contractor's financial institution.

Quick payment terms: Enter Percentage Amount% discount off invoice if paid within Enter Number of Days days after receipt of invoice.

By submitting its proposal, the Contractor certifies that the prices were arrived at independently, and without consultation, communication, or agreement with any other Contractor.

Instructions for Completing Schedule B – Pricing Sheet A. Table 1 – Estimated Annual Food Cost

a. Confirm the estimated counts shown in the pre‑populated columns for Estimated Number of Members, Estimated Number of Meals per Day, and Units Per Year. These values are provided by MVH and must not be changed.

b. Use these State‑provided volumes to calculate the Estimated Annual Cost for each meal category in the “Estimated Annual Cost” column.

c. Enter the total Estimated Annual Cost for each line item. These values should reflect the Contractor’s projected annual food costs based on the provided volume assumptions.

d. Employee and Guest Meals must also have an Estimated Annual Cost entered, using the same cost assumptions applied to resident meals.

e. These Estimated Annual Costs are required only for evaluation purposes.

f. Actual food costs will be reimbursed based on actual invoices at the time of service.

B. Table 2 – Pricing Breakdown

a. Instructions

· Food Cost is automatically calculated using the Estimated Annual Food Cost entered in Table 1 and must not be changed by the Contractor.

· For all other cost categories, the Bidder must enter the Estimated Annual Cost ($) for Year 1 and Year 2.

· Bidder % Allocation will automatically calculate all cost categories for each year.

· Estimated Annual Costs must align with the Contractor’s proposed operating approach for each home.

· The Fixed Monthly Management Support Fee must be entered in the designated line. This fee is the only competitively bid price under this contract.

· All Estimated Annual Costs are required for evaluation purposes only. Actual billed costs will be reimbursed as pass‑through expenses under the resulting contract.

b. Cost Category Definitions:

· Food Cost All food products required to provide resident meals, modified diets, snacks, nourishments, employee meals, and always‑available menu items. (Auto‑calculated from Table 1.)

· Consumable Supplies Non‑food supplies including paper products, disposables, cleaning chemicals, dish chemicals, single‑use items, and other consumables used in daily operations.

· Salaries and Wages All direct labor wages paid to staff who perform daily food service operations at the homes, including:

· Cooks

· Dietary aides

· Servers

· Dishwashing staff

· Onsite supervisors and onsite managers who work at the homes as part of daily operations This category does NOT include corporate, regional, or administrative management personnel, which must be costed within the Fixed Monthly Management Support Fee.

· Payroll Taxes and Fringe Benefits All payroll‑related taxes, payroll administration costs, and employee benefits (health insurance, retirement contributions, paid leave, workers compensation premiums, etc.) associated with the direct labor listed in “Salaries and Wages.” This includes fringe benefits for onsite managers working at the facility.

· Equipment and Service Ware Small equipment and service ware used for food preparation or meal service, including trays, smallwares, utensils, replacement kitchen tools not provided by the State of Michigan.

· Overhead Expenses Indirect operating costs such as software, technology systems, liability insurance, administrative supplies, training expenses, and other overhead needed to support dining operations that are not part of the Management Support Fee.

· Fixed Monthly Management Support Fee A single monthly fee covering:

· Corporate oversight management

· Regional management

· Administrative support

· Company profit

· Any other indirect, non‑pass‑through costs This is the only competitively bid price in the contract.

RFP 260000002176

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