Statement of Work - SVF FY26 RSD Meals.pdf

PDF 166 KB Posted Feb 3, 2026

Attached to: 183 SVF FY26 RSD Meals
Solicitation number: W50S7U-26-Q-0002
Issued by: Department of the Army National Guard

About this file

Written by GovTribe AI · Feb 3, 2026

This is a Statement of Work (SOW) for the provision of prepared meals to the 183d Wing, Illinois Air National Guard, located in Springfield, Illinois. The contract is a Firm Fixed Price arrangement requiring the contractor to provide all supplies, tools, equipment, and food items for meal service on specified Regularly Scheduled Drill (RSD) dates throughout 2026. Delivery must occur at 183WG, 3101 J David Jones Parkway, Springfield, IL 62707, with meals dropped off no later than 10:15 AM on each service day. The meals will be consumed during a 10:45 AM to 12:45 PM serving window in the government-furnished dining facility.

The contractor must provide approximately 150 cold meals on three Friday dates (6 March, 5 June, and 25 September 2026) and approximately 200-250 hot meals on eight Saturday and Sunday dates (7-8 March, 11-12 April, 2-3 May, 6-7 June, 1-2 August, and 26-27 September 2026). Hot meals require two proteins (100 servings each, or 125 for March and September), starch, two vegetables, tossed salad with four dressing options, two beverages, dessert, and individually portioned condiments. Cold meals consist of 150 assorted deli sandwiches (75 turkey, 75 ham, minimum 6 oz meat and 1 slice cheese each), assorted chips, fresh fruit, an additional side item, dessert, two beverages, and condiments. The contractor must furnish all disposable serviceware including individually wrapped utensils, cups, lids, napkins, plates for dine-in service, and hinged three-compartment containers for carry-out at a 4:1 ratio (150 dine-in to 50 carry-out). Contractor personnel must complete a background check via Standard Form 1705 prior to base entry, and all food preparation employees must possess current food handling certification and comply with the Americans with Disabilities Act. Cancellations notified within 24 hours incur no government cost; short-notice cancellations may result in reimbursement for perishable food costs if itemized and approved by the Contracting Officer. Points of contact are MSgt Brittany Gamber and TSgt Sydney Pappas.

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STATEMENT OF WORK (SOW)

183WG Regularly Scheduled Drill (RSD) Meals

22 January 2026

PART I: GENERAL INFORMATION.

1.1 Scope. The Illinois Air National Guard requires a contractor to provide prepared meals for drop off at one location. The location is at the 183d Wing (WG), Illinois Air National Guard, Springfield, Illinois Air base. The contractor shall provide all supplies, tools, equipment, and food items to furnish meals for the Regularly Scheduled Drill (RSD) dates provided in paragraph 1.3 Delivery Dates.

1.2 Objectives. The 183 WG projects a requirement of approximately 150 cold meals for Friday lunch for members for the dates provided and approximately 200-250 hot meals for Saturday and Sunday’s lunch for the dates provided. The Contractor shall drop off food prior to the lunch serving period listed in paragraph 1.5 Hours of Operation.

1.3 Delivery Dates. 200-250 meals are required for the HOT MEALs and 150 meals are required for the COLDs MEALs the following dates:

06 March 2026 (Friday) Cold Meal 06 June 2026 (Saturday) Hot Meal

07 March 2026 (Saturday) Hot Meal x250 07 June 2026 (Sunday) Hot Meal

08 March 2026 (Sunday) Hot Meal x250 01 August 2026 (Saturday) Hot Meal

11 April 2026 (Saturday) Hot Meal 02 August 2026 (Sunday) Hot Meal

12 April 2026 (Sunday) Hot Meal 25 September 2026 (Friday) Cold Meal

02 May 2026 (Saturday) Hot Meal 26 September 2026 (Saturday) Hot Meal x250

03 May 2026 (Sunday) Hot Meal 27 September 2026 (Sunday) Hot Meal x250

05 June 2026 (Friday) Cold Meal

1.4 Points of Contact (POCs). The POCs for this event will be MSgt Brittany Gamber and TSgt Sydney Pappas.

The POCs monitor all technical aspects of the contract and assist in contract administration but have no authority to alter the contract terms and conditions.

1.5 Hours of Operation. 10:45AM-12:45PM

1.6 Place of Performance. 183WG, 3101 J David Jones Pkwy, Springfield, IL 62707.

1.7 Type of Contract. This will be a Firm Fixed Price contract.

1.8 Security Requirements. Contractor employees that are dropping off food and supplies at the 183WG location will have to submit to a background check via a Standard Form (SF) 1705 and required substantiating documentation prior to being allowed to enter the installation.

1.9 Special Qualifications and Certifications. The contractor is responsible for ensuring all food preparations are conducted by employees who possess a current food handling certification. Contractor shall be compliant with the American Disabilities Act as defined by law.

PART II

DEFINITIONS AND ACRONYMS

2. Definitions & Acronyms.

2.1. Definitions.

2.2. Acronyms.

DoW Department of War ILANG Illinois Air National Guard POC Point of Contact SOW Statement of Work SF Standard Form WG Wing

PART III

GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES

3. Government Furnished Items & Support

3.1 Support. Not applicable.

3.2 Facilities. Dining Facility

3.4 Equipment. Warmers and steam table for storing hot food upon drop off.

3.5 Materials. Not applicable

PART IV

CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES.

4. Contractor Furnished Items and Responsibilities.

4.1 General. The Contractor shall furnish all supplies, equipment, materials and services required to perform work under this contract that are not listed under PART III of this SOW.

4.2 Secret Facility Clearance. Not applicable.

4.3 Materials. The Contractor shall furnish all supplies, equipment and services required to perform work under this contract as listed in Part V of this SOW.

4.4 Equipment. The Contractor shall furnish all supplies, equipment and services required to perform work under this contract as listed in Part V of this SOW.

PART V

SPECIFIC TASKS

5. Specific Tasks and Work Requirements.

5.1 MEALS

5.1.1 Contractor shall provide lunch to accommodate approximately 200-250 or 150 people on each day of the requested delivery dates shown in paragraph 1.3.

5.1.2 HOT Meal Items Required (per day)

-Protein (6-8oz)-100 servings (125 servings March and September hot meals) -Protein (6-8oz)-100 servings (125 servings March and September hot meals) -Starch (1/2c) -Vegetable (1/2c) -Vegetable (1/2c) -Tossed Lettuce Salad (4oz) -3 Assorted Dressing/ 1 Low Calorie Dressing -Two Beverages (i.e. tea, lemonade, fruit punch etc.)

-Dessert item (1Each) -Any necessary condiments for each meal (i.e. ketchup, mustard, mayonnaise) MUST be individually portioned packets.

-Casserole type menu items cannot be counted as both Starch and Protein (i.e. if Spaghetti is used as a protein, then chicken (2nd protein), rice (Starch), must be supplied as well to fulfill meal requirements.

-If mashed potatoes are supplied as a starch, they must have a gravy to pair with.

-Beverages may be individual containers or bulk. If bulk (i.e. gallon) are provided, disposable cups are required.

5.1.3 COLD Meal Items Required (per day)

-Cold Cut Deli Sandwich (Min: 6 oz meat/1 slice cheese) -75 servings (Example: 75 Turkey Sandwiches) -Cold Cut Deli Sandwich (6 oz meat, min 1 slice cheese) -75 servings (Example: 75 Ham Sandwiches) -Assorted Chips – 150 -Fresh Fruit – 150 Servings (Example: Banana, apple, pear) -Additional side item – 150 (Example: Yogurt Cup, Granola Bar, Apple sauce cups, Nutri grain bar) -Dessert item – 150 Servings -Two Beverages (i.e. tea, lemonade, fruit punch etc.)

-All necessary condiments (i.e. mustard and mayo individual pkgs) -All Cold Meal items can be delivered in bulk. They do not have to be packaged into individual ‘sack or boxed’ lunch containers.

-Deli sandwiches need to be individual prepared, assembled and wrapped (i.e. paper or plastic wrap) and marked to be easily identified for what type of sandwich (i.e. Turkey sub or Ham sub).

5.1.4 Meals shall be dropped off not later than (NLT) 10:15 AM each day of required meals.

5.2 Materials

5.2.1 Contractor shall furnish any applicable supplies required for the meal including but not limited to:

-Individually wrapped heavy duty utensils -Heavy duty disposable cups/lids -Napkins

-Heavy duty disposable plates for dine in -Hinged 3 compartment coverable containers for carry out.

-NOTE: When providing dine-in and carry out disposable plates/containers, furnished supplies must be at a 4:1 ratio totaling the 200 meals served (i.e. 150 dine-in and 50 carry-out).

5.3 Cancellation Policy

5.3.1 If an RSD weekend is cancelled, the contractor will be notified within 24 hours, and the Government will incur no additional costs.

5.3.2 If there is a short notice cancellation that causes the vendor to incur otherwise non-billable costs for the perishable food, the vendor may be reimbursed for those food costs provided the food has no alternative business use, is itemized, and approved by the Contracting Officer for reimbursement.

END

File details come from the government source that posted it. Updated Feb 3, 2026.