Scope of Work 256TH 11557933_New Orleans_ PreMOb.docx

Scope of Work 256th Box lunches

1.0 Boxed Meals

The Louisiana Army National Guard 256th IBCT needs boxed meals (Breakfast, Lunch, and Dinner) delivered to 6400 ST CLAUDE AVE, New Orleans LA 70117

WHEN: 15 October 2020 – 7 November 2020.

See 2.0 for breakout of meal per day.

The LAARNG POC will perform a delivered meal count and both parties will sign and acknowledge the meal count prior to the contractor vacating the building/area. Point of Contract (POC) for each location are listed with the deliver information. The POC will meet the contractor at the entrance at time of delivery. The daily delivery times for breakfast shall be between 0700-0730; Lunch between 1100 1130; Dinner between 1700 - 1730.

A. The contractor shall ensure that its delivery personnel have proper identification for entry. Contractor employees shall wear masks and gloves when delivering the meals. All contractor employees must have a picture ID to gain access to go into the perimeter. The contractor shall stay in contact with the POC to obtain gate clearance for entire time for one driver and an alternate to avoid a hold up at gate each day.

B. The contractor shall provide all condiments in individual serving packets (cream, sugar, salt, pepper, mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, etc.). These are to complement the meal being served.

C. The contractor shall furnish and deliver individual packaged meals, boxed, with single use utensils, and chilled individual closed drink.

D. If the contractor needs to make any substitutions to any of the required food items, contactor must contact listed location POC.

(Chilled individual closed drink shall be provided with each meal)

2.0 Menus by Day: There are four (4) breakfast meals provided below and shall be rotated throughout the contracted period. There are nine (9) lunch/dinner meals provided below and shall be rotated throughout the contracted period.

Breakfast Menus must be supplemented with condiments (cutlery, fresh fruit and/or fruit cups, etc.)

#1 (2 Ea.) Scrambled/Boiled Eggs (2/3 Ea.) Grilled Ham (4 oz.) Hominy Grits (2.5 oz.) Hash Browns (1 Ea.) Hot Biscuits (8 oz.) Orange Juice/ Milk/ Bottled Water #2 (2 Ea.) Scrambled/Boiled Eggs (2/3 Ea.) Grilled Bacon (4 oz.) Cooked Oatmeal (2.5 oz.) Assorted Cereal (1 Ea.) Toast/jelly (8 oz.) Orange Juice/ Milk/ Bottled Water #3 (2 Ea.) Scrambled/Boiled Eggs (2/3 Ea.) Grilled Sausage Links (4 oz.) Hominy Grits (2.5 oz.) Hash Browns (2 Ea.) Pancakes/Waffles w/syrup (8 oz.) Orange Juice/ Milk/ Bottled Water #4 (2 Ea.) Scrambled Eggs (2/3 Ea.) Grilled Turkey Bacon (4 oz.) Cooked Oatmeal (1 Ea.) Assorted Muffins (Blueberry, Banana Nut, etc.)

(1 Ea.) Chilled Yogurt (Individual 8 oz.) Orange Juice/ Milk/ Bottled Water

Lunch/Dinner Menus must be supplemented with condiments (cutlery, and a dessert of choice) 1# (2-3 tacos) Beef and Chicken Soft Tacos (1-2 oz.) Salsa w/Sour Cream (4 oz.) Spanish Rice (4 oz.) Mexican Corn (6 oz.) Lettuce and Tomato Salad (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda 2# (6-8 oz.) Swedish Meatballs (4-6 oz.)Buttered Egg Noodles (4-6 oz.)Peas w/Mushrooms (4-6 oz.)Tossed Garden Salad w/Ranch Dressing (2 ea.) Oatmeal-Raisin Cookies (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #3 (6-8 oz.) Roasted Top Round of Beef (1-2 oz.) Beef Au Jus Gravy (4-6 oz.) Lyonnaise Potatoes (4-6 oz.) Steamed Broccoli Florets (4-6 oz.) Calico Garden Salad w/Ranch Dressing (1 ea.) Potato Dinner Roll (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #4 (6-8 oz.) Chicken Cordon Bleu (1-2 oz.) Chicken Gravy (4-6 oz.) Long Grain & Wild Rice Pilaf (4-6 oz.) Sliced Carrots (fresh) (4-6 oz.) Apple, Celery & Raisin Salad (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #5 (2 ea.) Chili Cheese Dogs (4-6 oz.) Tater Tots or French Fries w/Ketchup (4-6 oz.) Tossed Garden Salad w/Lite Italian Dressing (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #6 (6-8 oz.) Herb Baked Chicken (4-6 oz.) Au Gratin Potatoes (4-6 oz.) Mixed Vegetables (1-2 oz.) Chicken Gravy (4-6 oz.) Tossed Calico Salad w/Honey Dijon Dressing (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #7 (6-8 oz.) Baked Ham (4-6 oz.) Rice Pilaf (mix) (4-6 oz.) Lyonnaise Green Beans (4-6 oz.) Spinach & Mushroom Salad w/Balsamic Vinaigrette (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #8 (6-8 oz.) Meat Loaf (scratch) (4-6 oz.) Mashed Potatoes (4-6 oz.) Peas & Carrots (1-2 oz.) Brown Gravy (4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Raspberry Vinaigrette (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda #9 (8 oz.) St. Louis BBQ Ribs (6 oz.) Potato Salad (6 oz.) Cole Slaw (4 oz.) Cheddar Corn Bread (16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

DAY BREAKOUT:

OCT 15 B:0 L: D:205

OCT 16 B:205 L: D:168

OCT 17 B:168 L:0 D:0

OCT 21 B:0 L:0 D:30

OCT 22 B:30 L:0 D:30

OCT 23 B:30 L:0 D:30

OCT 24 B:30 L:0 D:30

OCT 25 B:30 L:0 D:30

OCT 26 B:30 L:0 D:30

OCT 27 B:30 L:0 D:195

OCT 28 B:195 L:0 D:195

OCT 29 B:195 L:0 D:195

OCT:30 B:195 L:0 D:205

OCT:31 B:205 L:0 D:205

NOV 01 B:205 L:0 D:205

NOV 02 B:205 L:0 D:205

NOV 03 B:205 L:0 D:205

NOV 04 B:205 L:0 D:205

NOV 05 B:205 L:0 D:205

NOV 06 B:205 L:0 D:205

NOV 07 B:205 L:0 D:205

2. Point of contact in reference to this matter is the undersigned at Samuel Bass 504-335-7585 or Alexandria Borges 985-290-0829.

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