SOW_Catered_Meals_McCain.pdf

Requirement for Catered Meals

Requirement: Catered Meals for ____________________ located at _____________________________________

MEALS:

Total Number of Breakfast meals: __________

Period of Performance: ________________

Total Number of Dinner Meals: ______________

Period of Performance: ________________

Location for meals to be delivered: ____________________________________

Meal Delivery Times (should allow a 30-minute window)

Breakfast ____________________ Dinner ____________________

IMPORTANT: POC for meal delivery

POC Name: _______________________________________

POC Phone: ______________________________________

POC email: ______________________________________

General Requirements:

Contractor shall deliver pre-cooked hot meals with each meal in an individual disposable closed container. No area will be provided for serving food. No tents, buildings, facilities, or means of structure shall be available for use. The contractor shall prepare and cook all meals using their own equipment and facilities.

The contractor shall provide a sufficient quantity of disposable utensils, cups, and plates to accommodate all meals.

The contractor shall provide warming and cooling containers as required for transport.

The contractor shall deliver and drop off hot prepared meals.

223rd EN Bn Camp McCain, Mississippi

10-18 Nov 2025 10-18 Nov 2025 Building S-223, Camp McCain, MS

0600-0700 1700-1800

SFC Terry Reed 662-251-0011 terry.l.reed.mil@army.mil

Meal Requirements

Breakfast Meal Requirement. The breakfast meal shall, at a minimum, include the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Choosemyplate.gov:

• Eggs (1)

• Meat (1)

• Fruit or vegetable (1)

• Starch, bread, or potatoes (1),

• Hot or cold cereal (1),

• Drinks including but not limited to coffee, juice (optional), and milk.

Sample breakfast meal items include, but are not limited to the following: eggs any style (omelets, hard boiled, scrambled, poached, etc.), breakfast meat (bacon, sausage, sliced ham), fresh or canned fruits, hot or cold cereal, one grilled specialty (pancakes, waffles, French toast, all with syrup), hash browns, choice of bread (toast, bagel, biscuit, or English muffin), breakfast pastry (raised or cake donut, sweet muffin, sweet roll, or Danish), yogurt, meat based gravy, and appropriate condiments, such as margarine, honey, salt and pepper, and choice of spread (jam or jelly).

Contractor will provide alternate meals to meet the needs of soldiers who have special dietary needs in the kinds and quantities ordered by the Government.

Note: Each portion will include 115g to 225g Carbohydrate per meal per soldier (10g of which is fiber) 23g to 45g Protein per meal per soldier; 6g to 40g Fat per meal per soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per soldier. Meals should not be less than 850 calorie per soldier offered. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g.

Dinner Meal Requirement. The dinner shall, at a minimum, include the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Choosemyplate.gov:

• Entrée to include a 6 oz. serving of protein (1)

• Vegetables (2)

• Starch, bread, or potatoes (1)

• Fruit or dessert (1)

• Drinks shall include coffee plus choice of two other drinks, such as flavor aid, tea, carbohydrate beverage.

Sample dinner meal items include but are not limited to: soup or stew, baked, roasted or grilled meat, one or more sauce or gravy to accompany the entrée, mashed, fried or baked potatoes, cooked vegetables such as green beans, carrots, or corn, salad, salad dressing, two choices of fruit, bread (wheat, white, rolls, cornbread, garlic, biscuit), appropriate condiments such as margarine, ketchup, mustard, salt and pepper, honey, jelly, or jam, fresh fruit, canned fruit, baked dessert (cake, cookies, ice cream, Gelatin, yogurt), and two choices to drink.

Contractor will provide alternate meals to meet the needs of soldiers who have special dietary needs in the kinds and quantities ordered by the Government.

Note: Each portion will include 115g to 225g Carbohydrate per meal per soldier (10g of which is fiber) 23g to 45g Protein per meal per soldier; 6g to 40g Fat per meal per soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per soldier. Meals should not be less than 850 calorie per soldier offered. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g.