SOW_CateredMeals_Billings_1-189 Edits1.pdf

SOLICITATION – Request for Quote Catered meals for the Montana Army National Guard located in Billings, Montana (MT).

1. GENERAL

The Contractor shall provide prepared meals during June AT, 3 June 2023 through 17 June

2023, in support of the 1063rd in Billings, MT. The intent is to have a vendor provide a high quality, high caloric, hearty, and filling meals cooked under commercial standards. All meals shall be well balanced for nutritional value while providing variety and proper daily caloric needs.

Basis for Award: The Government will award a Firm Fixed Price (FFP) contract resulting from the responsible offeror whose quote conforming to the solicitation, meets the minimum technical capabilities detailed this RFQ, and will be most advantageous to the Government.

The following evaluation factors will be used: Quoters technical capabilities when compared to the RFQ, proposed menu, Price and Past performance based on a review of FAPIIS, SPRS or other means.

Evaluation Factors:

a. Menu: Menu shall be provided with proposed meals meeting the specifications below-no repeated meals, no repeated protein in one day, salad offered daily, fresh fruit with each meal, appropriate beverages, and condiments with each meal. Failure to address each specification below within your menu will result in the menu not being reviewed favorably.

b. Price: Price will be evaluated inclusive of all costs. Price shall be presented as a price per meal.

c. Past Performance: Per DFARS 213.106-2(b)(i) past performance will include data pulled from Supplier Performance Risk System (SPRS) located in the Procurement

Integrated Enterprise Environment (PIEE) platform. Evaluation may include information pulled from CPARS, EDA, available government databases, and other sources.

This is a Small Business Set-aside under the National American Industry Classification

System (NAICS) code 722320, “Caterers”.

NOTE: If this NAICS is not listed as one of your organization’s codes in the System for Award

Management (SAM) website, you will need to certify your business size for this NAICS (prior to award), via FAR Clause 52.212-3, Alternate I, Offeror Representations and Certifications---

Commercial Items Alternate I.”

2. INSTRUCTION TO QUOTERS

2.1 Quotes shall be submitted by email ONLY and sent to michael.davies5.civ@army.mil.

Questions regarding this solicitation can be emailed to the same email address above or phone

406.324.3406

2.2 SUSPENSE DATE for quotes is 18 May 2023, 10:00 am MST. It is the quoter’s responsibility to verify Government has received your quote.

2.3 Quoters shall provide their proposed menu adhering to all the specifications listed below.

Failure to do may result in your quote not being considered favorably.

2.4 Prior to Contract award the business shall be registered in System for Award Management

(SAM) website http://www.sam.gov. Registration is free and assistance can be provided by the

Montana Procurement Technical Assistant Centers (PTAC), http://www.montanaptac.org/.

2.5 If SAM registration is not in progress or sufficient progress is not made in a timely manner, the business may be deemed technically not acceptable for contract award.

2.6 This requirement will be invoiced and paid using Wide Area Work Flow at https://wawf.eb.mil.

3. SPECIFICATIONS

3.1 Period of Performance (POP): Breakfast on 3 June 2023 ending with breakfast 17 June

2023.

3.3 Contractor shall provide adequate personnel to deliver all food items and beverages in a timely manner.

3.4 Contractor shall not repeat meals for the duration of this contract. Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking beef for breakfast and dinner.

3.5 Contractor shall provide high calorie meals that offer variety, contrast in texture, flavor, and color. Meals must equal to a good quality restaurant prepared meal.

a. Salads shall be served for each dinner. If salad bar is used, shall consist of a variety of fresh leafy greens with spinach option and individual containers of, at a minimum, 5 raw vegetables such as olives, cucumbers, carrots, etc. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings shall be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered. If salads are made prior, a “house” style salad must consist of, at a minimum, mixed lettuce, tomatoes, carrots, cucumber, shredded cheese, croutons, and choices of dressing.

b. Shall provide two choices of fresh fruit for each meal.

c. Breakfast shall consist of eggs, meat (bacon, sausage, etc.), meatless entrée (French toast, pancake, waffles, etc.), potato, pastries, yogurt, and beverages.

http://www.sam.gov/ http://www.montanaptac.org/ https://wawf.eb.mil/

d. Dinner shall consist of a main entrée, carbohydrate (potato, pasta, rice etc.), vegetable, salad, dessert, bread, and beverages.

3.6 Contractor shall provide servings of fresh one percent white milk for 45% - 50% of estimated patrons in addition to water, coffee each day with two types of juice, orange juice as one breakfast juice option.

3.7 Contractor shall provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served.

3.8 Contractor shall serve buffet style, Ala Carte ordering is strictly prohibited.

3.9 The quality and serving sizes of the food served shall be equivalent to commercially available prepared meals. The Contractor is also responsible for portion control, allowing second plates if all individuals have received their first plate of food.

3.10 All potentially hazardous food shall be maintained at: 135F ( 57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria.

3.11 Contractor shall comply with all FDA Food Code guidelines. Most current version is

2017 but it is the responsibility of the quoter to keep current with FDA Food Codes. The following website can be used to check for the latest version:

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

3.12 Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources shall be provided upon request.

No food shall be purchased from a non-USA company.

3.13 The meal counts are approximate and listed at the maximum capacity, not-to-exceed amount. The government point of contact will provide a more accurate count of meals no later than 48 hours prior to meal. The Government will not be responsible to pay for meals above the scheduled units head count that are not served. If less than 48 hour notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

3.14 Contractors shall follow all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

4. FACILITIES

4.1 The vendor shall be able deliver meals to location during the performance of this contract.

The Government will provide a furnished dining facility for use by the contractor for the https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm performance of this contract. Cold serving table and warm serving table are authorized to use while serving meals. Tables and chairs are provided. All serving utensils, eating utensils, cups, plates, pans, and anything else that is needed to consume a meal shall be the responsibility of the contractor.

4.2 All equipment used by the contractor shall be cleaned daily.

4.3 Contractor shall ONLY contact the government point of contact, Food Service Manager, or the Contract Specialist to address any concerns or clarify questions after contract award. Only the Contracting Officer can approve any changes outside the scope of the specifications or any request which could change the contract terms and conditions to include funding.

5. SECURITY

5.1 Contractor shall ensure the physical security of food and beverages from the point of purchase to the point of receipt at Billings, MT.

6. MEAL TIMES AND MEAL COUNTS

6.1 Meal Times

a. Meal times shall be discussed with Contractor before the first meal is served.

Contractor needs to be flexible because the meal hours may shift back or forward an hour, due to training requirements.

b. Standard feeding times are:

Breakfast: 0700-0800

Dinner: 1700-1800

6.2 Meal Counts

a. The total meals for each period of performance are maximum numbers not to exceed. A head count will be taken for each meal and total amount invoiced shall only be for number of meals consumed. The government point of contact shall give Contractor an updated head count 48 hours prior to start of scheduled events.

b. Breakdown of meals by day: 03June23-17June23

Week 2

Fri June

Sat

June

Sun

June 04

Mon

June 05

Tue

June

Wed

June 07

Thu

June

Total/Mea l Time

Breakfast 0 65 65 65 65 65 65 390

Lunch 0 0 0 0 0 0 0 0

Dinner 0 65 65 65 65 65 65 390

Total/Day 0 130 130 130 130 130 130 780

Week 2

Fri June

Sat

June

Sun

June 11

Mon

June 12

Tue

June

Wed

June 14

Thu

June

Total/Mea l Time

Breakfast 65 65 65 65 65 65 65 455

Lunch 0 0 0 0 0 0 0 0

Dinner 65 65 65 65 65 65 65 455

Total/Day 130 130 130 130 130 130 130 910

Week 3

Fri June

Sat

June

Sun

June 18

Mon

June 19

Tue

June

Wed

June 21

Thu

June

Total/Mea l Time

Breakfast 65 65 0 0 0 0 0 130

Lunch 0 0 0 0 0 0 0 0

Dinner 65 0 0 0 0 0 0 65

Total/Day 130 65 0 0 0 0 0 195

7. Special Instructions

7.1

8. Location

8.1 Address:

2915 Gabel Road

Billings, MT 59102