Statement of Objectives 757th - 17th Catered Meals July Camp Williams.docx

STATEMENT OF OBJECTIVES (SOO)

For Feeding Support for 757th CSSB & 17th STB Annual Training July 10–21 at Camp Williams, UT

Introduction:

The Nevada Army National Guard requires feeding support for breakfast and dinner meals during annual training events at Camp Williams, UT from July 10-21, 2023.

Performance Objectives:

The objective of this requirement for feeding support is to provide breakfast and dinner meals during annual training for two NV ARNG units.

Government Responsibilities:

The Government shall provide a site manager, a location to serve the meals, tables, and chairs for Soldiers to eat.

Provide any additional required information, access to the site, and site management coordination after award.

Contractor Responsibilities:

The Contractor shall provide the following requirements:

1. Delivery of 235 dinner meals July 10-18, 2023.

· Dinner (buffet style) delivered 4:00pm.

· 180 meals are required.

· Meal Requirements: One Vegan, two Lacto-Vegetarians, one Ovo Vegetarian, and two Pescatarians are the meals with dietary restrictions. 174 Meals have no dietary restrictions or allergy concerns.

· Dinner will be served buffet style.

· Dinner meals are intended to be consumed between 5:00pm-6:00pm.

· Dinner (individually boxed) delivered by 5:00p.m.

· 55 additional meals are required to be individually boxed.

· Meal Requirements: One “No Cheese”. 54 Meals have no dietary restrictions or allergy concerns.

· Dinner will be served as individually boxed meals.

2. Delivery of 235 breakfast meals for July 11-19, 2023.

· Breakfast (individually boxed) delivered by 6:30a.m.

· 235 meals are required.

· Meal Requirements: One “No Cheese”, one Vegan, two Lacto-Vegetarians, one Ovo Vegetarian, and two Pescatarians are the meals with dietary restrictions. 228 Meals have no dietary restrictions or allergy concerns.

· Breakfast will be served as individually boxed meals.

· Breakfast meals are intended to be consumed between 7:00am-8:00am.

3. Delivery of 180 dinner meals for July 19-20, 2023.

· Dinner ((buffet style) delivered 4:00p.m.

· 180 meals are required.

· Meal Requirements: One Vegan, two Lacto-Vegetarians, one Ovo Vegetarian, and two Pescatarians are the meals with dietary restrictions. 174 Meals have no dietary restrictions or allergy concerns.

· Dinner will be served buffet style.

· Dinner meals are intended to be consumed between 5:00pm-6:00pm.

4. Delivery of 180 breakfast meals on July 20-21, 2023.

· Breakfast (individually boxed) delivered 6:30a.m.

· 180 meals are required.

· Meal Requirements: One Vegan, two Lacto-Vegetarians, one Ovo Vegetarian, and two Pescatarians are the meals with dietary restrictions. 174 Meals have no dietary restrictions or allergy concerns.

· Breakfast will be served as individually boxed meals.

· Breakfast meals are intended to be consumed between 7:00am-8:00am.

5. Provide any additional required information in accordance with industry standards to the site manager after award.

Delivery Information:

Meals shall be delivered to: Camp Williams State Military Reservation 17800 S. Redwood Rd, Bluffdale, UT 84065.

Definitions & Meal Information:

A Buffet Style meal is defined as:

1. A meal set out on a table for ready access and informal service.

1. An assortment of options or offerings.

1. Serving utensils, and paper products such as plates, cups, and silverware for Soldiers to eat with.

1. Upon delivery of food the contractor will also provide a printed copy of recommended portion sizes to the customer. The contractor will not serve Soldiers, but must be able to provide the appropriate information for the customer to serve the Soldiers.

An Individually boxed meal is defined as:

1. Each boxed meal contains sufficient subsistence for one person for one meal.

1. Is boxed and ready prior to delivery.

1. All boxed meals shall be marked if a variation of types is provided to the customer.

Every meal provided by the contractor will include:

1. Sodium-free seasonings at every meal. Sodium-free seasonings must not contain monosodium glutamate (MSG).

1. Condiments appropriate to menu items should be available.

1. Butter pats or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or nut spreads, jams, or jellies. Locations should offer at least one fruit spread or low-sugar jam or jelly.

Dinner menu requirements will provide patrons –

1. Each meal shall be approximately 1400-1700 calories.

1. Two or more main entrée choices must be provided to choose from. Three entrées are desirable; no more than four choices are recommended.

1. At least one main entrée should be from naturally low-fat cuts and prepared with minimal added fat. Prepare and serve selections such as lean fish, poultry, meat (round or loin cuts) without added fat by baking, grilling, or roasting, with visible fat removed.

1. Provide one or more vegetarian main entrée options based on demand (the vegetarian entrée may serve as an interesting side dish for other supported personnel if the portion size is reduced appropriately). The lean entrée option may be vegetarian. The expected number of vegetarian meals is listed in the “meal requirements” portion of this each requirement under “Contractors Responsibilities”.

1. When three or four main entrée choices are offered, one of them must be a low-cost casserole type entrée.

1. No more than one fried entrée.

1. Prepare fish, meat, and poultry entrées by roasting, baking, or steaming more often than by deep frying or by other high-fat preparation methods.

1. Two or more additional cooked vegetables are required per meal for liberal selections by diners.

2. At least one choice must be non-starchy and a good source of vitamin A or vitamin C (colorful, dark leafy, and deep yellow, orange and red vegetables, including carrots, squash, tomatoes, zucchini, spinach, greens, and broccoli).

2. Offer no more than one starchy vegetable per meal.

2. Starchy vegetables include corn, peas (black-eyed, green), beans (chickpeas and baked, black, kidney, lima, navy, pinto, and refried beans).

2. Offer no more than one fried vegetable per day.

1. Two or more whole grain bread types are required (multigrain, white with whole grains, or 100 percent whole wheat with at least two grams of fiber per serving). At least one bread type should be fortified with calcium (150 mg), folate (16 micrograms), and iron (0.72 mg), with less than 230 mg of sodium per serving. Additionally, offering one selection of hot rolls, cornbread, garlic bread, or biscuits to complement the entrée is recommended.

3. Butter pats or margarine spreads with zero grams of trans fat per serving. Offer a choice of two or more nut spreads, jams, or jellies. Offer at least one fruit spread or low-sugar jam or jelly.

1. A standard beverage is required. Standard beverage choices, including decaffeinated beverage alternatives options include:

4. A variety of dairy selections (milk and alternatives).

4. Carbonated beverages - If carbonated beverages are offered at all, offer at least two caffeine-free options, and offer one low-calorie, dark, caffeinated beverage and one, low-calorie, clear, caffeine-free beverage.

4. Juice blends.

4. Noncarbonated flavored drinks.

4. Coffee (regular and decaffeinated) - Artificial sweetener may be offered for coffee and teas. If operating budget permits, contractors may offer flavored coffee creamers; if offered, ensure reduced fat varieties are included. Coffee creamers must contain no trans-fat.

4. Hot tea (caffeinated and decaffeinated).

4. Iced tea - If only one type of iced tea is offered, it must be unsweetened. Presweetened is the second option.

4. Bottled water is not an acceptable standard beverage and my not be added to any receipt or invoice.

1. Contractor shall consider legumes and beans to be as a side dish.

1. Contractor shall consider incorporating whole grain and white whole grain pasta and rice into recipes and menu. Consider whole grain rice blends and other whole grains such as amaranth, bulgur, and quinoa.

1. All frozen or canned vegetables should contain less than 230 mg of sodium per serving.

Lunch menu requirements will provide patrons –

1. Each meal shall be approximately 1400-1700 calories.

2. Two or more main entrée choices must be provided to choose from. Industry standard lunch items such as sandwiches, chicken bowls, etc are preferred.

a. At least one main entrée should be from naturally low-fat cuts and prepared with minimal added fat.

b. Provide one or more vegetarian main entrée options based on demand. The expected number of vegetarian meals is listed in the “Meal requirements” portion of this each requirement under “Contractors Responsibilities”.

3. A standard beverage is required. Standard beverage choices, including decaffeinated beverage alternatives options include:

a. Carbonated beverages - If carbonated beverages are offered at all, offer at least two caffeine-free options, and offer one low-calorie, dark, caffeinated beverage and one, low-calorie, clear, caffeine-free beverage.

b. Juice blends.

c. Noncarbonated flavored drinks.

d. Coffee (regular and decaffeinated) - Artificial sweetener may be offered for coffee and teas. If operating budget permits, contractors may offer flavored coffee creamers; if offered, ensure reduced fat varieties are included. Coffee creamers must contain no trans-fat.

e. Bottled water is not an acceptable standard beverage and my not be added to any receipt or invoice.

Breakfast menu requirements will provide patrons:

1. Each box will contain approximately 1200-1500 calories.

1. The contractor must provide two or more choices of 100 percent juice over the range of boxed meals.

1. Orange juice fortified with calcium and vitamin D and another juice high in vitamin C.

1. Blended juices are acceptable but must be 100 percent juice.

1. If offered, tomato and vegetable juices should contain less than 230 milligrams (mg) of sodium per serving.

1. The contractor must provide two or more choices of fresh fruit over the range of boxed meals.

2. Canned or frozen fruit (light syrup or its own 100 percent juice) can be considered if unanticipated supply shortfalls mean fresh fruit is not available.

2. Offer raisins or other dried fruits available, based on demand.

2. Offer bananas daily.

1. The entrees provided by the contractor may include:

3. Breakfast burrito or Breakfast sandwich: the contractor may rotate between white flour and whole wheat tortillas for the breakfast burrito; the contractor may rotate between biscuits, bagels, and English muffins for variety for the breakfast sandwich.

3. Each entrée will include eggs, cheese, and breakfast meat.

1. One breakfast meat choice must be non-pork and one breakfast meat choice must be lower in fat (less than 12 grams of fat per serving for patties or links and less than 5 grams of fat per serving for turkey bacon, Canadian bacon, or center cut bacon).

1. The non-pork option can be a low-fat option. If offered, bacon should have less than 290 mg of sodium per serving.

1. One or more hot starch choice such as potato (for example, hash browns) or rice must be offered consistent with the interests of the supported personnel.

1. Cereal bars may be offered in addition to the menu. The products must contain at least 2.5 grams of fiber per serving and fewer than 10 grams of sugar per serving.

1. May offer choice of one or more breakfast pastry, such as a raised or cake doughnut, sweet muffin, sweet roll, pastry, or danish.

(End SOO)