RFI 1 SVF RSD Meals.pdf

SOLICITATION/RFQ # W50S7U-27-Q-0001/SVF FY27 RSD Meals

REQUEST FOR INFORMATION (RFI) #1 16 October 2026

Q1. Could you please confirm whether a small-business prime contractor may utilize a qualified small-business catering subcontractor to prepare and deliver the meals, provided all applicable subcontracting requirements are satisfied?

A1. Yes, as stated in the combined synopsis/solicitation, the RFQ is a 100% total small business set-aside.

Q2. Could you please confirm whether the RFQ Submission Format referenced in the solicitation is available as a separate attachment, or whether a quotation organized by CLIN is sufficient?

A2. There is no separate attachment. Submission of your quote via email needs to include all requirements of the combined synopsis/solicitation RFQ # W50S7U-27-Q-0001 posted on https://sam.gov.

Q3. May we submit a WAWF invoice for each completed meal-date CLIN after delivery and

Government acceptance, or must we wait until all 13 deliveries are complete?

A3. The CLIN structure of the requirement allows for invoicing each month after the

Regularly Scheduled Drill (RSD) is completed.

Q4. What documentation is required to confirm acceptance after each delivery, and who will provide it?

A4. If you are referring to invoicing, then invoicing instructions will be provided at time of award. If you are referring to acceptance on day of food delivery, verification of food and quantities are confirmed with the requiring activity during food drop-off. An itemized delivery receipt is helpful.

Q5. After a proper invoice and acceptance are recorded, what payment timeline applies?

A5. Normal WAWF Invoicing procedures apply. WAWF payments are paid within 30 days of acceptance.

Q6. SOW 5.2.1 says dine-in to carry-out supplies should be at a 4:1 ratio, but the example given (150 dine-in / 50 carry-out) works out to 3:1. Which ratio should we price to? And does the same split apply to the 150-person cold meal days and the 300-person holiday meal?

A6. Utilize the ratio of 3:1 and the example given in the SOW. Yes, the ratios apply to all meals.

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Q7. SOW paragraphs 5.1.2, 5.1.3 and 5.1.4 each require “Two Beverages (i.e. tea, lemonade, etc.).” Please confirm whether this means two beverage types provided in bulk for the meal, or two individual drinks per person.

A7. Two beverages refers to two types of beverages.

Q8. SOW paragraph 5.1.4 lists “Dessert item (2 Each)” with the example “Pecan Pie and

Pumpkin Pie.” Please confirm whether each of the 300 holiday meals includes two dessert servings, or whether two dessert types are offered for a total of one serving per person.

A8. Two different types of desserts. These are the minimum standards.

Q9. SOW paragraph 5.3.1 states: “If an RSD weekend is cancelled, the contractor will be notified within 24 hours, and the Government will incur no additional costs.” Please confirm whether the contractor will be notified at least 24 hours before the scheduled delivery time.

A9. Yes, if an RSD weekend is cancelled, in order for us to notify you within 24 hours, it would be at least 24 hours before the scheduled delivery time.

Q10. SOW paragraph 1.8 requires contractor employees delivering to the 183 WG to submit

Security Form (SF) 1705 with substantiating documentation before entry. Please state the processing lead time before the first delivery on 06 November 2026, the office or point of contact who receives the forms, and whether forms may be submitted before award

A10. The instructions will be provided to the awardee at the time of the award with ample processing time prior to 06 Nov 26.

Q11. Second vegetable/sauce option — Section 5.1.2: Our prospective catering menu proposes steamed broccoli and Rotel tomato cheese sauce, each at ½ cup per person, alongside a baked potato and the required salad. Would the Rotel tomato cheese sauce be acceptable as the second vegetable, or must a separate vegetable be provided?

A11. A second vegetable would need to be provided.

Q12. Protein portion weight — Section 5.1.2: For mixed entrées such as beef chili and chicken-and-sausage étouffée, does the 6–8 oz protein requirement refer to the total prepared entrée weight or the actual meat weight within each serving?

A12. It is the weight of the protein that needs to meet the requirement.

Q13. Salad dressings — Sections 5.1.2 and 5.1.4: Does “3 Assorted Dressing/1 Low Calorie

Dressing” require four total dressing options, or are three total options acceptable if one is low calorie?

A13. The SOW requires four total options including 1 low calorie.

Q14. FAR 52.219-14 (Limitations on Subcontracting) is not in the clause list. Please confirm whether it applies, and whether an offeror may use a local small-business caterer to prepare and deliver the meals.

A14. The RFQ is a 100% total small business set-aside. FAR 52.219-14 does not apply based on the requirements of the clause.

Q16. Is a written menu or technical submission required with the quote, or is a price-per-meal quote with confirmation of the SOW's salient characteristics enough?

A16. Please follow the requirements of the combined/synopsis solicitation # W50S7U-27-Q-

0001 on https://SAM.gov. Providing a sample menu is not required but is welcome.

Q17. SOW 5.2.1 says dine-in plates and carry-out containers are to be supplied at a "4:1 ratio", but its example (150 dine-in / 50 carry-out of 200) is 3:1. Which ratio applies, and does it also apply to the 150-meal cold days and the 300-meal holiday meal?

A17. See response A6.

Q18. Are quantities firm, or may actual counts vary? If so, by how much and with how much notice?

A18. Quantities are firm.

Q19. Is any minimum insurance coverage required of the contractor, and may a subcontractor's policy naming the contractor as additional insured satisfy it?

A19. Please refer to the SOW for any specialized requirements.

Q20. Invoicing: will invoices be submitted in WAWF after each drill weekend?

A20. Yes, see response A3.

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