Questions_Answers.pdf

187th FW Catering Services April/June RSD

Solicitation W50S6N26Q010

Questions & Answers to this Solicitation

Q1 - Would the 187th consider a food service contractor using your kitchen in order to prepare the catered meals where Public Health can inspect and make sure everything is being prepared properly following the tri service food code?

A1 - All food items must be ready to serve upon arriving at the 187th. Refrigeration/freezer space and two commercial warmers are available. We will authorize use of ovens if food is not brought in at the proper temperature.

Q2 - Is there a prescribed menu, meal standard, or nutritional guideline for these lunches?

A2 - The contractor will provide a meal with a choice from two meat entrees, two starches, two vegetables, a tossed salad, bread, fresh fruit, 2% milk, tea, soda and a choice from at least two desserts. No less than two vegetables will be provided to each guest. Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/crackers and no less than three choices of salad dressings, one of these must be low-fat. All salad dressings will be available to patrons throughout the meal. A variety of seasonal fruits/vegetables should also be included on the salad bar as much as possible. Contractor will provide servings of fresh milk for 30 - 35% of estimated patrons each day. Fresh Two percent milk is the primary beverage milk; however, chocolate-flavored milk is also authorized. Milk must be served in half pint or gallon containers. If gallon containers are used one must be placed on each serving line in an ice bath. Contractor will provide coffee with condiments and box soda that is compatible with government furnished soda machines. Soda must include but not limited to Coke, Diet Coke, Sweet Tea and Sprite.

Q3 - Would the Government prefer boxed meals (for example, sandwiches/wraps with sides), a hot buffet-style meal, or a mix of both?

A3 - A to-go type meal may be requested in place of the full serve meal to support mobility exercises. We will not be participating in any mobility exercise during April or June therefore hot buffet-style meals are requested.

Q4 - Are vegetarian, vegan, halal, or allergy-sensitive meals required, and if so, in what quantities?

A4 - Vegetarian meals are not required.

Q5 - Are there specific protein expectations (for example: poultry, beef, seafood)?

A5 - There are no specific protein expectations. Two protein options are required.

Q6 - How many serving lines or attendants does the Government anticipate will be required to meet the service window?

A6 - There are two serving lines, each serving line has six hot wells. Each well can hold one full size pan or two half pans. Two attendants per serving line is required and at least 4 other attendants to assist with the meal period.

Q7 - Will refrigeration, kitchen, or staging space be available inside the dining facility for contractor use?

A7 - Refrigeration/freezer space and two commercial warmers are available. We will authorize use of ovens if food is not brought in at the proper temperature.