SOURCES SOUGHT Catering.docx

SOURCES SOUGHT NOTICE

I. REQUEST FOR INFORMATION SUBMISSION NOTICE

This Request for Information (RFI) will identify potential sources interested in and capable of providing catering services for the International Law Enforcement Academy (ILEA) in San Salvador, El Salvador.

In accordance with FAR 15.201(e), responses to this notice are not offers and cannot be accepted by the Government to form a binding contract. This RFI is issued solely for market research, information gathering, and planning purposes and does not constitute a solicitation or obligation on the part of the Government. Neither unsolicited proposals nor any other kind of offer will be considered in response to this RFI. No reimbursement will be made for costs associated with providing information in response to this announcement or any follow-up information requests.

Purpose: This RFI communicates and solicits feedback from industry on a draft version of an upcoming overseas requirement for catering services. This does not constitute a solicitation or agreement, and no solicitation is guaranteed to result from this RFI. We are gathering technical, operational, and commercial information from service providers to support the acquisition strategy for procuring catering services to attendees participating in ILEA under U.S. foreign assistance programs. This market research will help assess the availability of such service providers.

Required Information: Contractors shall provide company capabilities, their NAICS code, and suggested NAICS codes for market research purposes.

Important: Do not provide generic capability statements, as they add no value to this RFI. The Government seeks specific information in conjunction with the specifications of this requirement as outlined in the Statement of Work.

Submission Requirements:

· Deadline: Tuesday, March 10, 2026, 5:00 PM EST

· Method: Email to Courtney Wesely (Contracting Officer) at WeselyCJ@state.gov

· Subject Line: "RFI – ILEA Catering Services INL/San Salvador"

· Page Limit: 20 pages

· Extensions: Requests for extensions will not be granted Eligibility Requirements: To participate in the resulting RFQ/RFP and be eligible for an award, proposers must have:

1. A current CAGE Code

2. A UEI#

3. Registration to do business with the Government of the United States in the System for Award Management (SAM)

4. Verification that they are not on the Excluded Parties List: https://www.sam.gov

II. COMPANY INFORMATION

· Company Name:

· Address:

· UEI:

· Company Website:

· POC Name:

· Phone:

· Email:

III. SOCIOECONOMIC STATUS

a. Provide information pertaining to your company's socioeconomic status for federal procurement programs (small, HUBZone, 8(a), women-owned, veteran-owned, etc.) under the suggested NAICS.

IV. PRODUCTS AND SERVICES

a. Are you capable of performing catering services per the draft Statement of Work? Where a particular standard is included in the RFI, address your company's service compliance with that requirement. Additionally, note if the scope of work specifications prevent competition (such as specifications that are too narrow) or if the specifications are not clear.

b. Provide details such as key requirements including technical expertise and past performance similar in scope.

c. Does your company have the ability to deliver the requirements listed in the scope of work? Within what timeframe could you perform if awarded? Please elaborate on your core competencies.

d. Can your company provide past performance history for similar requirements? Please demonstrate previous awards and experience with similar scope, scale, and complexity as outlined in the Statement of Work.

e. Please provide a recommended CLIN structure for this requirement as outlined in the scope of work, keeping in mind that we would like the vendor to invoice on a monthly basis.

f. Please provide an estimated pricing range or cost based on a firm-fixed price model. While final pricing is not required at this stage, the estimate should reflect anticipated costs based on current market conditions and your company's typical pricing structure.

V. EXISTING CONTRACTS

a. List existing contract vehicles through which the U.S. Department of State can access your company's products and services (e.g., GSA FSS, IDIQs, etc.).

VI. RECOMMENDATIONS

a. Did your company identify any areas in the draft specifications that present excessive risks or other concerns? If so, please provide detailed information and suggested mitigation. This can be provided utilizing track changes in the scope of work as well.

b. Based on the scope of work, what is a recommended quality assurance plan standard that could be used to measure successful performance?

VII. SCOPE OF WORK

Scope of Work for Caterer (Food Service) for ILEA San Salvador The International Law Enforcement Academy (ILEA) – San Salvador is seeking a catering services provider for ILEA San Salvador course calendar years. The period of performance will be July 20, 2026, through December 31, 2030: a five-month "base year" (July 20–December 31, 2026) plus four optional years (January 1, 2027–December 31, 2030).

Overview The catering service is specifically designed for ILEA participants/students attending training at the academy. The catering company must provide:

· Breakfast, lunch, and dinner

· Two (2) coffee/snack breaks daily during scheduled classes

· Meals (breakfast, lunch, and dinner) on weekends for participants staying at the academy

· Meals during participants' arrival and departure times The catering company must accommodate any changes to the academic course calendar due to unforeseen circumstances.

Flexibility Requirements The contractor providing food services to the ILEA Academy must demonstrate a high degree of flexibility due to the variable nature of ILEA class activities, which can take place either within or outside of ILEA facilities. These variations may necessitate changes in service hours or periods without service.

The provision of food service is contingent upon two (2) factors:

1. Receipt of funding for training

2. Presence of ongoing training The ILEA operates on an annual budget, typically ensuring funding for the entire calendar year once the budget is approved. However, there may be intervals when no classes are scheduled. The contractor will be informed of such periods as soon as possible, bearing in mind that course dates may also change.

Important: The ILEA conducts classes on both El Salvador and U.S. holidays. Therefore, if students attend classes at the ILEA Academy during these holidays, food service must be provided. This requirement extends to weekends as well.

Diverse Student Population The diverse student population at the academy necessitates a variety of meal options:

· Approximately 40% of students from Central America and Mexico

· 35% from South America

· 25% from the Caribbean Islands The contractor must cater to the diverse culinary preferences of these regions. Additionally, the contractor must accommodate various dietary restrictions, such as:

· Allergies

· Medical conditions (e.g., diabetes, hypertension, celiac disease)

· Vegetarian/vegan diets

· Religious requirements (kosher and halal food) Quality Requirements: Meals must be prepared by a certified international chef, and the kitchen must hold an international certification.

Invoicing and Payment The contractor should submit invoices to the ILEA on a monthly basis. The ILEA will not provide any advance payments or deposits.

Estimated Volume While there is no guaranteed number of meals per year, the contract covers:

· Approximately 50 classes

· Estimated total of 1,600 students (40 trainings of 40 participants)

· Approximately 49,600 meals served annually As previously noted, the schedule may be subject to change. The contractor must ensure the availability of the specified dishes on delivery orders, along with an additional 25% to accommodate any unscheduled participants.

Experience Requirements The contractor must be a seasoned food catering business with at least ten (10) years of experience in delivering international cuisine.

Temporary Additional Services Temporary Additional Services refer to Standard Services needed outside of regular scheduled meal services. These services may be requested by the COR on an as-needed basis to support special events at the academy covered under the contract. All work must be performed by trained employees of the contractor and cannot be subcontracted. The COR may request the contractor to provide additional meal services or cancellations with 24-hour advance notice.

Food Preparation In general, the meals provided must be of restaurant quality and variety. All meals must be wholesomely prepared and served, with a diverse range of foods to prevent menu repetition on a weekly basis. A high standard of catering must be maintained, considering the quality and purity of ingredients, as well as cleanliness in food preparation and handling. Menus must be approved by the COR one week in advance.

All raw or uncooked foods, such as salads, should be refrigerated and served on ice, adhering to proper health standards. The COR is responsible for overseeing and supervising the catering service, ensuring quality, readiness, service control, and tracking the number of plates served for breakfast, lunch, breaks, and dinner.

Breakfast should include a variety of:

· Cereals

· Milks

· Breads

· Cheeses

· Cold meats

· Sausages

· Bacon

· Yogurts

· Eggs prepared in various ways

· Fruits

· Natural juices

· Tea and coffee Lunch menu should feature:

· Hot natural soup or cream

· Salad bar with 5–8 items and Western-style dressings

· Fried or steamed rice

· Two (2) hot entrees and vegetables

· Dessert

· Fruit

· Hot and cold beverages All heated foods must be kept and served warm.

Dinner menu should mirror the lunch menu:

· Hot natural soup or cream

· Salad bar with 5–8 items and Western-style dressings

· Fried or steamed rice

· Two (2) hot entrees and vegetables

· Dessert

· Fruit

· Hot and cold beverages All heated foods must be kept and served warm.

Coffee Breaks will be provided twice daily during classes, around 10:00 AM and 2:30 PM. These breaks will include:

· Hot coffee and tea

· Natural juices

· Sodas

· Small snacks such as fruit and pastries The selection of these items should be varied.

Special Events: The COR may request additional services, however this must be approved in writing by the Contracting Officer in advance and cannot exceed the established obligation amount of the award.

Service Locations Meals are typically served in the academic facility dining hall or Events Hall. However, there may be instances when meal services will be requested outside the ILEA facility, such as during outdoor practical training sessions. While food service hours are generally fixed, ILEA class activities can sometimes take place at the ILEA facilities or off-site, which may change the service hours or even result in service not being requested.

Typical Hours of Operation (Approximate hours: +/- 1 or 2 hours):

· Breakfast: 6:00 AM

· Morning Coffee Break: 10:00 AM

· Lunch: 12:00 PM

· Afternoon Coffee Break: 2:30 PM

· Dinner: 7:00 PM Equipment and Supplies ILEA San Salvador will supply the tables and chairs for the dining areas. The contractor is responsible for providing all other essential items needed for food service, including:

· Plates

· Bowls

· Tableware

· Glasses

· Food warmers

· Serving utensils

· Tablecloths The contractor also has the responsibility of maintaining and cleaning the food service area and kitchen. The cleaning of the plates and utensils should not be carried out at the ILEA facility. Instead, the contractor should transport these items to their own facility for cleaning.

Laundry The contractor is tasked with providing laundry services to ensure the cleanliness and sanitation of all kitchen and dining linens. This includes:

· Uniforms of catering crew

· Towels

· Rags

· Other similar items These must be kept in a clean and sanitary condition at all times. The ILEA will supply tables, chairs, and chair covers for the exclusive use of the contractor at the ILEA. The responsibility of cleaning the chair covers falls under the contractor's duties.

MANAGEMENT AND SUPERVISION

The contractor is required to appoint a representative who will be in charge of on-site supervision of the contractor's workforce at all times. This representative, acting as a supervisor, will serve as the primary liaison between the contractor and U.S. Government personnel. It is essential that the supervisor possesses adequate English language skills to facilitate effective communications with U.S. Government staff. The supervisor's exclusive responsibility will be to oversee operations.

The contractor is tasked with maintaining schedules that take into account the hours during which the staff can effectively carry out services without overburdening the ILEA staff. For services beyond routine daily services, the contractor must provide the COR with a comprehensive plan detailing the personnel involved and the timeline for service execution.

Quality Control: The contractor is responsible for conducting regular inspection visits to the work site. These visits, which will be coordinated with the COR, are intended to be surprise inspections to monitor the performance of those working at the academy under the contract.

PERSONNEL

General The contractor is responsible for maintaining discipline at the site, taking reasonable precautions to prevent any unlawful, riotous, or disorderly conduct by their employees. They must also ensure the peace, safety, and protection of individuals on site. The U.S. Government reserves the right to instruct the contractor to remove any employee who fails to comply with the standards of conduct. In such cases, the contractor must promptly replace the employee to maintain uninterrupted services at no additional cost to the U.S. Government.

The staff should consist of a minimum of seven (7) on-site employees per meal for each class, although this number may increase during special events or when multiple classes are held simultaneously.

Key Personnel The COR identifies two (2) key personnel roles: the Contract Manager and the Chef. The Contract Manager, who is selected by the contractor, is responsible for overseeing the overall operations. This individual, along with an alternate who steps in during the manager's absence, will be designated in writing to the COR. The Contract Manager or alternate will have full authority to make decisions on daily operations related to the contract. They should be available whenever the facility is in use.

Contract Manager Qualifications:

· Ability to manage in a diverse environment with focus on client/customer services, entrepreneurship, and business growth

· Effective communication with clients, customers, senior management, and support staff to respond to changes effectively Experience: A minimum of five (5) years' experience in food service, hotel, or hospitality industry. Experience in premise and liability accountability and contract-managed services experience is desirable.

Education: Ideal candidates will hold a bachelor's degree in institution management, hospitality services, food and nutrition, business, or a related field. However, relevant experience can be considered as a substitute for education.

Languages: English is required.

Core Competencies: Communication, Fiscal Management, Management, Planning Chef Qualifications:

· A skilled and experienced culinary professional with exposure to a variety of international cuisines

· Key responsibilities include designing menus, training and managing kitchen staff, and effectively communicating with clients, customers, senior management, and support staff to adapt effectively to changes Experience: A minimum of five (5) years' experience in food service, hotel, or hospitality industry is required, with premise and liability accountability and contract-managed service experience being desirable.

Education: Ideal candidates will possess a bachelor's degree in institution management, hospitality services, food and nutrition, business, or a related field, although relevant experience can be considered as a substitute for education.

Languages: English is required.

Core Competencies: Communication, Fiscal Management, Management, Culinary

EQUIPMENT AND SUPPLIES

General: The contractor is tasked with supplying all the necessary equipment to carry out the required catering services. These services should be delivered in a manner that is timely, efficient, and professional. It is the contractor's responsibility to guarantee that these services are provided without any interruptions.

Government Furnished Property/Equipment The kitchen area will be provided to the contractor equipped with:

· One (1) refrigerator

· One (1) microwave oven

· One (1) industrial waffle maker

· 45 round tables

· 200 chairs

INSPECTIONS AND QUALITY ASSURANCE

ILEA San Salvador reserves the right to perform unannounced food sampling, analysis, and health inspections as deemed necessary.

Samples may be sent to a recognized national laboratory for analysis. If the results are unfavorable and indicate hygiene violations by the contractor and/or staff, the contractor will bear the costs of the testing. However, if the results are favorable, ILEA will cover the costs.

Note: The contract should include a clause stating that "if the food service company fails to meet expectations after receiving written notice by the U.S. Embassy, the contract can be terminated without penalty with two (2) weeks' notice."

END OF SOURCES SOUGHT NOTICE

SBU - CONTRACTING AND ACQUISITIONS

SBU - CONTRACTING AND ACQUISITIONS

SBU - CONTRACTING AND ACQUISITIONS