W9124V-16-R-0001.pdf

SEE ADDENDUM

(No Collect Calls)

W9124V-16-R-0001 04-Jan-2016

b. TELEPHONE NUMBER

406-324-3404

8. OFFER DUE DATE/LOCAL TIME

04:00 PM 03 Feb 2016

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W9124V9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

BENJAMIN M NEELY

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

0 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

MTNG - NATIONAL GUARD BUREAU

USPFO FOR MONTANA

ATTN: CONTRACTING DIV

POST OFFICE BOX 4789

FT HARRISON MT 59636-4789

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W90KKN 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

J4 FOOD SERVICE

J4 FOOD SERVICE

1956 MT MAJO DR

FORT HARRISON, MT MT 59636

TEL: FAX:

406-324-4807FAX:

TEL: 406-324-3405 SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$38,500,000

NAICS:

722310

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF62

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W9124V-16-R-0001

Section SF 1449 - CONTINUATION SHEET

ITEM NO SUPPLIES/SERVICES MAX

QUANTITY

UNIT UNIT PRICE MAX AMOUNT

0001 UNDEFINED

Food Service

FFP

Food Service for Fort Harrison MT and Limestone Hills, MT.

Please provide pricing in the table provided in attachment 1 FOB: Destination

MAX

NET AMT

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

Contract Manpower Reporting

FFP

“The Office of the Assistant Secretary of the Army (Manpower & Reserve Affairs) operates and maintains a secure Army data collection site where the contractor will report ALL contractor manpower (including subcontractor manpower) required for performance of this contract. The contractor is required to completely fill in all the information in the format using the following web address “https://contractormanpower.army.pentagon.mil. The required information includes:

(1) Contracting Office, Contracting Officer, Contracting Officer’s Technical Representative;

(2) Contract number, including task and delivery order number;

(3) Beginning and ending dates covered by reporting period;

(4) Contractor name, address, phone number, e-mail address, identity of contractor employee entering data;

(5) Estimated direct labor hours (including sub-contractor);

(6) Estimated direct labor dollars paid this reporting period (including subcontractor);

(7) Total payments (including sub- contractor);

(8) Predominant Federal Service Code (FSC) reflecting services provided by contractor (and separate predominant FSC for each sub-contractor if different);

(9) Organizational title associated with the Unit Identification Code (UIC) for the Army Requiring Activity (the Army Requiring Activity is responsible for providing the contractor with its UIC for the purposes of reporting this information);

(10) Locations where contractor and sub-contractors perform the work (specified by zip code in the United States and nearest City, Country, when in an overseas location, using standardized nomenclature provided on website);

(12) Presence of deployment or contingency contract language, and,

(13) Number of contractor and sub-contractor employees deployed in theater this reporting period (by country). As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement.

Reporting period will be the period of performance not to exceed 12 months ending September 30 of each government fiscal year and must be reported by 31 October of each calendar year.”

UNIT UNIT PRICE MAX AMOUNT

1001 UNDEFINED

OPTION Food Service

FFP

Food Service for Fort Harrison MT and Limestone Hills, MT.

UNIT UNIT PRICE MAX AMOUNT

2001 UNDEFINED

OPTION Food Service

FFP

Food Service for Fort Harrison MT and Limestone Hills, MT.

UNIT UNIT PRICE MAX AMOUNT

3001 UNDEFINED

OPTION Food Service

FFP

Food Service for Fort Harrison MT and Limestone Hills, MT.

UNIT UNIT PRICE MAX AMOUNT

4001 UNDEFINED

OPTION Food Service

FFP

Food Service for Fort Harrison MT and Limestone Hills, MT.

PRICING SCHEDULE

Location Meal Base Year

Option

Year 1

Option

Year 2

Option

Year 3

Option

Year 4

Ft. Harrison Breakfastp service 15-30 Per meal service Price over 30 per meal service

Ft. Harrison Lunchp service 15-30 Per meal service Price over 30 per meal service

Ft. Harrison Dinnerp service 15-30 Per meal service Price over 30 per meal service

Limestone Hills Breakfast service 15-30 Per meal service Price over 30 per meal service

Limestone Hills Lunch

<15 per meal 15-30 Per meal service Price over 30 per meal service

Limestone Hills Dinnerp service 15-30 Per meal service Price over 30 per meal service

Attachment 1: Pricing Schedule

PERFORMANCE WORK STATEMENT

PERFORMANCE-BASED WORK STATEMENT (PWS)

SOCIO-ECONOMIC SET ASIDE:

This requirement is a 100% set-aside for small business concerns.

1. General Information

1.1. SCOPE OF WORK: The Montana Army National Guard anticipates establishing an Indefinite Delivery Indefinite Quantity (IDIQ) contract for the purchase of food service in accordance with this PWS. The requirements of this contract include menu planning, cooking, and cleaning for the following meals: Breakfast, Lunch, and Dinner meal as well as providing plates, napkins, cups and cutlery. These meals shall resemble the portion, variety and quality expected at established restaurants and shall be provided in accordance with (IAW) the requirements of:

Armed Forces Recipe Service (http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf), -Department of Defense Standard Practice Sanitation Requirements for Food Establishments (MIL-STD-3006) http://www.phsource.us/PH/FBI/HDBK3006.pdf .

-Department of Defense Military Handbook, Guidelines for Auditing Food Establishments (MIL-HDBK-3006), The Government will provide the contractor at least 7 days’ notice of any schedule changes. The MTARNG expects to serve holiday/special meals in November and December.

1.2. Work Location: Meals are required to be provided both at FT Harrison, MT and at the Limestone Hills Training area near Townsend, MT.

1.3. Description of Services Required

1.3.1. Start Up: The Contractor will be required to complete all planning, hiring, training of employees, and any other tasks necessary for start-up operations.

1.3.2. Food Service Goal - To produce meals that are nutritious, appealing, and that conform to portions for active adults according to the Armed Forces Recipe Service.

A quality meal with good variety is essential for satisfactory Contractor performance. Standards - All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of restaurant style meals. Unless the means or methods of performing a task are specified in this contract, the Contractor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and Army regulations. Contractor shall provide the MTARNG with standards of operation, management, and support services of the best quality available in the food service industry

1.3.3. Operating Hours –Typical dining hours are 0600-0800 Breakfast, 1130-1300 Lunch, and 1700-1830 Dinner. If dining hours have to be adjusted for training purposes, 24 hour notice will be provided to the contractor.

1.3.4. Contract Ceiling - The maximum value of the contract will not exceed $2 Million over the life of the contract (Base period and all Options). This contract ceiling is the Government's most optimistic scenario with respect to monetary appropriations, future requirements, and work currently being accomplished. In the event that the $2 Million capacity is exhausted prior to the end of the contract term, it is possible that additional (within scope) capacity may be added in order to facilitate resolicitation of the requirement.

1.3.5. Contract Minimum - The minimum guaranteed order for the contract is one or more Task Orders valued at $5,000.00 for the life of the contract. In the event a Task Order is not issued within 30 days of contract award, payment may be made at the end of the basic period by issuing an order for $5,000.00 and will be paid only if the Contractor is not awarded a Task Order in the basic year of the contract. The Government guarantees this amount over the life of the contract. No separate guarantee exists for each option year.

1.3.6. Average monthly requirements are anticipated to be approximately 3,000 meals.

Meal counts will fluctuate from month to month based on training requirements.

During the annual training months of June, July and August monthly requirements could peak at 15,000 or more meals a month.

2. CONTRACTOR PERSONNEL RESPONSIBILITIES

2.1. Personnel - The Contractor shall provide, employ and pay the established Service Contract Act wages to all personnel required to accomplish this contract to include all option years. Contractor will provide uniforms to their employees. The uniforms must be kept clean.

Food Service and Custodial Personnel:

(1) Uniform specified by the Contractor

(2) Full length trousers/slacks

(3) Shoes shall be clean, of sturdy construction and shall cover the foot and safety toed. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, sneakers, canvas shoes, or shoes with high platforms, spiked heels or heels higher than two inches shall not be worn.

(4) Nametag

(5) Hair restraints

2.1.1. Hair and Hair Restraints – All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints (hats). Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean. In accordance with (IAW) Tri-Service Food Code, TB MED 530/NAVMED P-5010-

1/AFMAN 48-147 IP.

2.1.2. Identification Badges – All Contractor personnel shall wear identification badges with a minimum of the Contractor’s name and the employee’s last name.

Identification badges worn by the shift supervisors or assistant shall indicate their job title.

2.1.3. Use of Alcoholic Beverages/Drugs – The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Prescription drug use that impairs judgment or functioning is also forbidden. Contractor shall make random drug tests a term and condition of employment for its employees that are employed on this contract.

2.1.4. Use of Tobacco Products – Contractor personnel are prohibited from using tobacco products, except when on break, and then only in designated smoking areas.

2.1.5. Hiring Guidelines - The contractor shall employ U.S. Citizens or hire using the guidelines set forth by the Department of Homeland Security on the Employment Eligibility Verification Form, Form I-9. All on-site contractor employees shall read, write, speak and understand English at a level that allows competent interaction with co-workers and diners.

2.1.6. On-Site Management - The Contractor shall provide shift supervisors to oversee and manage this cook and custodial operation. A shift supervisor or a designated assistant shall be present during all operating hours of the dining facility. The Contractor shall submit names to the Contracting Officer within 15 days of start of contract performance. The shift supervisor or alternate shall direct work, be responsible for performance in the facility and be responsible for meeting the specified performance standards. The shift supervisor shall not be changed without 15 days advance notice. Position shall not remain vacant for a period to exceed 30 days. The shift supervisor shall have a minimum of two years supervisory or management experience in managing food service of similar or greater complexity including some catering experience. The shift supervisors will meet a minimum of monthly (or more often if necessary) with the Contracting Officer’s Representative (COR) to address food service issues, review patron comment cards and encourage mutual cooperation and a good relationship between the Contractor and the Government. The written minutes of these meetings, prepared by the COR, shall be signed by the contract manager and the Contracting Officer.

2.1.7. Minimum Staffing Levels - The Contractor must staff the operation with the optimum number of employees for efficient operation at all times. The Contractor will place emphasis on quality of service.

2.1.8. General Employee Requirements - All food service employees shall comply with the health, cleanliness, clothing and general practice requirements outlined in Tri-Service Food Code, TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, available at http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf and Department of Defense Standard Practice Sanitation Requirements for Food Establishments, available at http://www.phsource.us/PH/FBI/HDBK3006.pdf.

2.1.9. Vehicle Operators – Contractor personnel operating privately-owned vehicles on military property shall have a valid state driver’s license, have met minimum requirements for insurance, and shall comply with current security requirements.

Security is a critical issue and must be adhered to at all times. The COR will provide the necessary information to meet these requirements.

3. SCOPE OF WORK

3.1. HEADCOUNT/CASHIER SERVICE - The Contractor will provide cashier and headcount service to document the signatures of all persons eating in the dining facility during all dining periods. Contractor is responsible to ensure all headcount personnel are trained by the COR and that they properly discern cash customers from subsistence in kind (SIK) Soldiers IAW the applicable SOP. The Contractor will submit the original headcount sheets (DA Form 3032) for SIK, cash customers, and direct billed customer groups by 0900 the following morning to the COR.

3.2. PROJECTED HEADCOUNT - The COR shall provide the Vendor with schedules of required food services in each task order. This schedule shall include required SIK meals, days of service and an estimate of numbers to be served. Final counts of the numbers to be served and invoiced for, if different than the monthly estimates, shall be provided to the Vendor a minimum of 48 hours prior to the of the day of meals. The outcomes desired and expectations of the government for this service are shown throughout this proposal. The headcount can be changed no later than 48 hours prior to the event.

3.3. PREPARATION - The Contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods will follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained. Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. All foods must be garnished when practical.

Serving lines are to be well stocked throughout the entire meal. The last SIK customer is to be offered the same range of choice as the first. Recipes may be adjusted to lower salt, sugar, and fat content or increase the use of whole-wheat flour on menu items where the quality of the finished product is not degraded. All serving equipment and dispensers for food items must be clean at all times. Stainless steel equipment must be well maintained and spotless. Lines are to be adequately decorated at all times with appropriate seasonal displays and food related items. All hot food must reach the customers at 140 degrees or above, and all cold foods will be below 40 degrees.

3.4. Storage of Subsistence – The Contractor will properly store all food products.

Recommended methods are located in Tri-Service Food Code. TRI-SERVICE FOOD

CODE, TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP/NAVMED P-5010-

1/AFMAN 48-147_IP.

3.5. Guest Flow Rate – The Contractor shall provide sufficient personnel to ensure patrons can be served at a rate of two guests per minute on the serving line.

3.6. Replenishment Paper and Condiment Items – Napkins, salt, pepper, sugar, creamer, etc. shall be replenished as needed to ensure availability to patrons without waiting.

3.7. MENU REQUIREMENTS, PLANNING AND SUBMISSION - The Contractor must provide their 20-day menu to the COR 2 weeks prior to the start of each calendar quarter. This menu must incorporate in scope changes requested by the COR and be approved by the MTARNG prior to implementation. The contractor will implement the new quarterly menu within 7 Days of receiving notification from the COR that the new 20 day menu has been approved. The Contractor will not make any changes to the menu without prior approval from the COR. All menus must be in compliance with AR 30-22, DA Pam 30-22, and FM 10-23-2

4. PORTIONS - The Vendor shall comply with the portions specified in this contract and those additions arrived at by mutual agreement during the post award orientation for this contract.

Servings will be in accordance with TM 10-412, DA PAM 30-22. All first portions served at each meal from the cafeteria line shall be as specified in the minimum portions schedule, and including those additional menu items and portions determined at the beginning or during the contract period per mutual contract between the COR and the Vendor. A customer being served has the option of requesting a small portion. The Vendor will not initiate such a request.

4.1. At the start of the contract, the Vendor shall provide a detailed listing of portions of all other menu items intended to be served for prior approval by the COR. All portion change requests shall be submitted to the COR in writing for approval prior to implementation.

4.2. MINIMUM DAILY MENU SPECIFICATIONS

4.2.1. Breakfast

4.2.1.1. Natural Juices – fresh or frozen, orange available for each breakfast.

4.2.1.2. Fruit – selection of four (4) items to include whole fresh fruit or sliced melon served daily.

4.2.1.3. Yogurt – Greek and regular.

4.2.1.4. Hot Cereal – available in individual packages

4.2.1.5. Assorted Dry Cereals – everyday – 3 varieties, 1 without added sugar.

4.2.1.6. Meat – choice of 2 meats each day, 4 varieties each week; sliced bacon, ham, sausage or turkey links/patty (minced bacon or ham may substituted for this meat requirement).

4.2.1.7. Meatless Entrée –one each French toast, pancakes, waffles, or fritters.

4.2.1.8. Eggs – will be served every day at least two eggs-cooked to order, including assorted omelets, cholesterol free eggs may be offered if demand warrants. Scrambled or fried eggs will be offered

4.2.1.9. Potatoes – One potato choice. An additional starch selection may be provided to support customer demand.

4.2.1.10. Pastries – minimum choice two (2) varieties (muffin, cobbler, etc.); fresh baked available daily. Bagels or English Muffins each served as a choice daily with a pastry.

4.2.1.11. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

4.2.1.12. Beverages – including but not limited to one percent (1%) and skim milk, hot chocolate, coffee, decaffeinated coffee, tea, and at least 2 choices of 100% natural fruit juices.

4.2.1.13. Breads – white and wheat bread will be available. Raisin bread is optional.

4.2.2. Lunch

4.2.2.1. Soup – “Homemade” preferred and rotated to provide variety. Chili offered as a substitution on a regular cyclical basis. This is only offered during fall/winter months.

4.2.2.2. Entrée – choice two entrees one solid non-fabricated processed meat and one fabricated or processed meat or non-fabricated and processed fish.

Additional choices may be offered but only with prior COR approval.

4.2.2.3. Potato – wheat pasta or wheat rice may also be made available when appropriate but shall not solely take the place of a potato dish.

4.2.2.4. Vegetable – fresh, frozen or canned – choice of two.

4.2.2.5. Salad Bar –Lettuce salad (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of 4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily. A minimum of two other salads: for example macaroni salad, potato salad or pasta salad. Other salads and toppings must be rotated daily to provide variety. The topping for salads will be the following items every meal cherry tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, celery sticks.

4.2.2.6. Desserts – selection of two (2) items to include whole fresh fruit or sliced melon served daily.

4.2.2.7. One variety of frozen yogurts provided daily as one choice or regular and flavored yogurt to be provided as an additional choice once per week.

4.2.2.8. Breads – white and wheat bread. Raisin bread is optional.

4.2.2.9. Beverages – including but not limited to one percent (1%) and skim milk, hot chocolate, coffee, regular and decaffeinated, tea, fruit juices.

4.2.2.10. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

4.2.3. Dinner

4.2.3.1. Soup – “Homemade” preferred and rotated to provide variety. Chili offered as a substitution on a regular cyclical basis. This is only offered during fall/winter months.

4.2.3.2. Entrees – one choice of two or more of the following solid meat, patty or fish (i.e. roast meat(s), steaks, chops, chicken, hamburger patty, steak, or seafood).

4.2.3.3. Hot/Cold Sandwich – minimum four (4) ounces meat and/or cheese combinations.

4.2.3.4. Potato, Pasta or Rice – served daily. In addition, potato, corn, or taco chips, pretzels, cheese curls and other snack items shall be served daily.

4.2.3.5. Vegetables – fresh, frozen or canned - choice of two.

4.2.3.6. Salad Bar – Lettuce salad (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of 4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily. A minimum of two other salads: for example macaroni salad, potato salad, pasta salad. Other salads and toppings must be rotated daily to provide variety. The topping for salads will be the following items every meal cherry tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, and celery sticks.

4.2.3.7. Desserts – selection of two (2) items to include whole fresh fruit or sliced melon served daily. One variety of frozen yogurts provided daily as one choice or regular and flavored yogurt to be provided as an additional choice once per week.

4.2.4. Breads – white and wheat bread will be available at each meal. Raisin bread is optional.

4.2.5. Beverages – including but not limited to one percent (1%) and skim milk, hot chocolate, coffee, regular and decaffeinated, tea, fruit juices.

4.2.6. Warming and Cooling Beverages – Warming beverages are coffee, hot water and packets of soup, hot chocolate, sugar, and creamer. Cooling beverages are flavored cold drinks such as lemonade or electrolyte replacement beverages or other cold beverages as approved by the COR. The vendor shall have sufficient mermite containers or beverage coolers to support several units simultaneously.

4.2.7. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

4.3. Variety - Entrees and vegetables for noon and evening meals shall vary from meal to meal and desserts for noon and evening meals shall vary from day to day.

5. Minimum Quality of Food Products - The following specifications represent the minimum quality of food products to be used under this contract.

5.1. U.S.D.A No. 1 or U.S.D.A Choice, cut to institutional meat purchase (I.M.P.)

specifications

5.2. Seafood-U.S. Grade A, Certified

5.3. Poultry-U.S. Grade A

5.4. Eggs-U.S. Grade A medium size

5.5. Pure ground beef-U.S.D.A. utility or better, not to exceed 15% fat

5.6. Fresh fruits and vegetables-U.S.D.A. No. 1 Grade A, fancy

5.7. Canned fruits, vegetables, juices-U.S.D.A. Grade A or fancy canned fruits, light syrup, U.S.D.A. Grade B or choice

5.8. Frozen fruits, vegetables, juices-U.S.D.A. Grade A

5.9. Dairy products, cheese-U.S.D.A. Grade A

5.10. All other food and food products must be of comparable quality as defined above. The indicated grades are intended as minimum standards only, and the Contractor is encouraged to exceed these minimums whenever possible. All other food not included in the above categories shall be of comparable quality.

5.11. Ground beef patties shall be 100% beef, consisting of a minimum of 85% lean and a maximum fat content of the finished raw patty of 15%. All menu items prefabricated, produced by others, or processed by the Contractor containing soy protein derivatives or poultry analogues will be subject to prior approval of COR. Reconstituted potatoes will only be used with prior approval of COR.

6. Menu Board - The Contractor will post the daily menu, with caloric value, on a Government furnished board, at the entrance into the dining facility for all diners to view.

7. SECONDS POLICY - The Vendor may serve seconds on available food and beverages.

Customers shall be required to return through the line to obtain entrée seconds that are dished to order. Vendor will place seconds on a clean plate and return soiled plate to dishwashing area. All seconds shall be attractively and effectively displayed and served in a manner not to discourage soldier participation.

8. COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS

8.1. The Contractor shall refer to the TB MED 530/NAVMED P-5010-1/AFMAN 48- 147_IP/. Department of Defense Military Handbook, Guidelines for Auditing Food Establishments (MIL-HDBK-3006). The Contractor will be subject to inspection by authorized personnel from all regulatory and licensing entities. The Contractor will conduct frequent inspections to ensure compliance with the above said regulations and provide a copy of the results of such inspections to the COR no later than 48 hours after the completion of said inspections.

8.2. Routine Cleaning and Sanitation - The Contractor will be responsible for day-to-day, periodic and major cleaning and sanitation of the areas within the kitchen, serving and dining areas when a facility is provided. This will include all fixtures and equipment whether owned by the Contractor or Government. Contractor shall keep the DFAC, including the kitchen, refrigerators, freezers, floors, hood ventilation, receiving and storage areas, offices, and hallways regularly used by the Contractor, sanitary, clean, and in compliance with all health standards. Contractor shall clean the floors and walls in the food preparation and serving lines daily. Ensure all dining table items are replenished to provide a pleasant dining environment. Make certain that all items are sanitized and in compliance with the FDA Food Code, http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm. Areas in and around fryers will be kept clean and free of grease. The Contractor shall clean areas that immediately affect customer service to include the appearance of the DFAC. Clean and sanitize dishes, pots, pans, kitchen and dining areas TB MED 530/NAVMED P-

5010-1/AFMAN 48-147_IP.

8.3. SANITATION INSPECTIONS- In addition to evaluations of Contractor performance by the Contracting Officer, the Contracting Officer's Representative will inspect as frequently as needed to ensure compliance with sanitation standards of TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP. Defects will be reported to the Contracting Officer for appropriate action. Sanitation discrepancies require correction and may be cause to shut down the facility until required sanitation standards are restored.

9. FACILITY USAGE - Use of the facilities is restricted to meal preparation and services provided under this contract. Any use of facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. No equipment shall be removed from the site without the Contracting Officer’s approval.

10. ENVIRONMENTAL - The Contractor shall comply with the installation-recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste material.

11. Recycling. The Contractor shall follow the Environmental Protection Agency’s (EPA) comprehensive procurement guidelines for recycling, and shall hold all materials capable of being recycled in the containers provided. Contractor is responsible for the breakdown of all cardboard prior to placing it in the recycling containers.

12. FACILITY/EQUIPMENT MAINTENANCE, REPAIR AND SECURITY

12.1. FACILITY/EQUIPMENT MAINTENANCE AND REPAIR - The

Government shall be responsible for arranging for and paying the cost of equipment maintenance and repair of equipment furnished by the government. However, the Contractor shall be responsible for the prudent care of all equipment in its use. The Contractor shall warrant that it shall take reasonable and prudent measures to assure that equipment furnished by the Government is properly operated, cleaned and maintained.

The Contractor shall notify the COR when equipment maintenance or repair is required.

12.2. Inventory - An inventory of Government furnished equipment must be completed not later than 5 calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The Contractor and the COR shall conduct a joint inventory of all Government Furnished Property (GFP). The Contractor shall sign a receipt for all equipment furnished by the Government. Items of equipment missing or not in working order shall be recorded and the Contracting Officer notified in writing. The Contractor and the COR shall jointly determine the working order and condition of all equipment and document their findings on the inventory. COR shall maintain a current physical inventory record of expendable, non-expendable supplies and capital equipment during the life of the contract.

12.3. Liability - Any GFP provided under the terms of this contract that cannot be located by the Contractor shall be determined to have been lost. If the Contracting Officer determines that the Contractor is responsible and liable for the loss under the terms of this contract, the current acquisition cost of the property, equipment, and/or material shall be deducted from amounts owed to the contractor.

13. Security:

13.1. Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the COR all issues dealing with access to Government buildings, facilities, or property.

13.2. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Fort Harrison.

13.3. The Contractor will ensure that personnel have proper identification for entry to Fort Harrison. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Fort Harrison without proper identification.

13.4. AT LEVEL I TRAINING- All contract employees, to include subcontractor employees, requiring access to Army installations, facilities and controlled access areas shall complete AT level I awareness training within 15 calendar days after contract start date. The contractor shall submit certificates of completion for each affected contractor employee and subcontractor, to the COR or to the contracting officer. AT level I awareness training is available at the following website:

http://jko.jten.mil/courses/atl1/launch.html.

13.5. INFORMATION SYSTEMS (IS) TRAINING: All contractor employees with access to a government information system must be registered in the ATCTS (Army Training Certification Tracking System) at commencement of services, and must successfully complete the DOD Information Assurance Awareness prior to access to the IS and then annually thereafter. All contractor employees and associated sub-contractor employees must complete the DoD IA awareness training before issuance of network access and annually thereafter. All contractor employees working IA/IT functions must comply with DoD and Army training requirements DoDD 8570.01, DoD 8570.01-M, and AR 25-2 within six months of employment.

13.6. OPSEC TRAINING: Per AR 530-1, Operations Security, new Contractor employees must complete Level I OPSEC training within 30 calendar days of their reporting for duty. All contractor employees must complete annual OPSEDC awareness training. OPSEC training is available at http://cdsetrain.dtic.mil/opsec/index.htm

13.7. Access and General Protection/Security Policy and Procedures: Contractor and all associated sub-contractors employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures provided by the COR. The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the installation Security Office. Contractor workforce must comply with all personal identity verification requirements as directed by DoD, HQDA, and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

13.8. iWATCH TRAINING: The contractor and all associated sub-contractors shall brief all employees on the local iWATCH program. This training will be used to inform employees of the types of behavior to watch for an instruct employees to report suspicious activity to the COR. This training shall be completed within 30 calendar days of contract award and within 30 calendar days of new employees commencing performance with the results reported to the COR NLT 45 calendar days after contract award.

14. The Contractor shall be responsible for safeguarding all Government property provided for

Contractor use. The Contractor shall secure the facility, equipment, and supplies, any time during the duty day when personnel are out of the building, and at the close of the facility.

No food preparation equipment will be running, while the facility is left unattended. Areas controlled by Contractor employees shall comply with installation operations plans/instructions for Force Protection Condition procedures, Random Antiterrorism Measures (RAMS) and local search /identification requirements. The Contractor shall be responsible for safeguarding all Government property provided for Contractor use. At the end of each work shift, all Government facilities, equipment, and materials shall be secured.

15. QUALITY CONTROL

15.1. The Contracting Officer’s Representative (COR) shall assess the Contractor’s performance.

15.1.1. The assessment shall be based on the Quality Assurance Surveillance Plan (QASP) that is attached separately.

15.1.2. Customers are encouraged to submit comments on the quality of meals served for each performance period. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the Contraction Officer or the

COR.

15.1.3. The COR will inform the contract manager in person when deficiencies occur and will request immediate corrective action. The COR will make a notation of the deficiency on their assessment checklist with the date and time the deficiency was noted and will request the Contractor supervisor (or authorized representative) to initial the entry on the checklist.

15.1.4. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer.

15.1.5. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and other authorized Government representative(s).

15.1.6. Government personnel, other than contracting officers and authorized COR, may, with contracting officer coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract.

15.1.7. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations and serving. Public Health personnel shall be allowed to conduct sanitary inspections IAW current FDA code guidelines.

15.1.8. All parties involved in this contract will comply with FDA Food Code.

16. QUALITY ASSURANCE SURVEILLANCE PLAN (QASP)

16.1. The COR will monitor Contractor performance and complete the Quality Assurance Surveillance Plan (QASP) Worksheet provided (Annex A, attached separately) on a MONTHLY basis. The following information will be provided to the Contracting Officer to ensure service and/or deliverables support of the PWS objectives.

If the performance rating for any task in this order is “Red” or “Yellow” during any time in the performance period, the COR will provide the Contracting Officer documentation and appropriate action will be taken to remedy the deficiency. The quality rating may change from “Green” to “Red” or “Yellow” without notice. We anticipate utilizing the “Yellow” quality rating to alert the Contracting Officer of quality issues that have the potential for a “Red” quality rating if corrective action is not taken.

16.2. The Quality Assurance Surveillance Plan Worksheet will be submitted to the Contracting Officer with a copy saved by the COR following each week of performance.

The Contracting Officer will assume a quality performance rating of “Green” on all measured deliverables unless otherwise notified. By approving service and/or deliverables that this form documents, the COR confirms the quality performance rating of “Green” unless otherwise annotated. The Contracting Officer will provide a copy of the QASP worksheet to the Contractor upon request or at any time when the rating slips to yellow for follow-up action on behalf of the Contractor.

16.3. The COR may submit a Quality Assurance Surveillance Plan Worksheet at any time and as often as necessary to document quality levels. If Contractor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or COR will contact the appropriate Contractor representative to implement a plan of action to remedy the identified deficiency.

17. MEAL BREAKDOWN FOR PERIODS OF PERFORMANCE - The meal counts provided with each task order are maximum numbers as a not to be exceeded amount. A head count shall be taken for each meal and total amount invoiced will be for the number of meals consumed. The government point of contact will give Contractor an updated estimated head count 48 hours prior to start of scheduled events.

18. Standard feeding times are:

Breakfast: 0600-0800 Lunch: 1130-1300 Dinner: 1700-1830

19. If Meal times for a task order are different from the standard meal times, the change will be noted in the task order. The dynamic nature of military training at times can create a need for short notice changes to feeding times. Contractor should be flexible enough to accommodate reasonable changes requested by the Contracting Officer. An example would be shifting meal hours back or forward an hour, due to training requirements.

20. CONTRACT MANPOWER REPORTING

20.1. Army Policy has directed that all service contracts above the Micro Purchase threshold will be required to be reported to the web site https://cmra.army.mil.

20.2. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the National Guard via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/.

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at help desk at: http://www.ecmra.mil/ .

20.3. Information required to be reported is as follows.

a) Contracting Office, Contracting Officer, Contracting officer’s Technical Representative

b) Contract number, including task and delivery order number

c) Beginning and ending dates covered by the reporting period

d) Contractor name, address, phone number, e-mail address, identity of contractor employee entering data.

e) Estimated direct labor hours (including sub-contractors)

f) Estimated direct labor dollars (including sub-contractors)

g) Total payments (including sub-contractors)

h) Predominant Federal Service Code (FSC) reflecting services provided by contractor (and separate predominant FSC for each sub-contractor if different)

i) Estimated data collection cost

j) Organizational title associated with the Unit Identification Code (UIC) for the

Army Requiring Activity (the Army Requiring Activity is responsible for providing the contractor with its UIC for purposes of reporting this information)

k) Locations where contractor and sub-contractors perform the work (specified by zip code in the United States and nearest City, Country, when in an overseas location, using standardized nomenclature provided on website)

l) Presence of deployment or contingency contract language

m) Number of contractor and sub-contractor employees deployed in theater this reporting period (by country)

20.4. As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period will be the period of performance not to exceed 12 months ending September 30 of each year and must be reported by 31 October of each calendar year.

21. GENERAL

21.1. The food service contractor shall perform services in support of Regional Training Institute Classes, Inactive Duty for Training (IDT) periods, Annual Training Periods and in support of other requirements as they become known. Services will be awarded as individual task orders. Each task order may support an individual or multiple requirements. Pricing for task orders will be based on the established prices and other terms and within the IDIQ resulting from this solicitation.

21.2. The Government will award an IDIQ contract resulting from this solicitation to the responsible Contractor whose offer conforming to the solicitation will represent the best value to the Government. The best value determination will be made by evaluating the contractor’s offer based on Price and Past Performance, where Price and past Performance are approximately equal.

21.3. In order to be considered completed proposals must be submitted by the date and time noted in block 8 of the solicitation.

22. Submitting a proposal: Contractor shall adhere to and provide the following in order for the proposal to be considered:

22.1. Proposals shall be submitted via email or attached document to email ONLY with the individual Breakfast, Lunch, and Dinner, warming beverages price, along with the total project price. Hard copies of proposals or verbal proposals will NOT be accepted.

22.2. All proposals must include the following

22.2.1. Pricing shall address requirements detailed in the pricing schedule at attachment

1.

22.2.2. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited

22.2.3. Contractor shall include in their proposal an example 20-day menu based on their capabilities. This sample menu shall comply with AR 30-22 and include the caloric values of each planned meals. Sample menus should include a variety of options from the Red, Yellow and Green categories to ensure healthy options are available.

22.3. Please refer to the clause at 52.212-2 below for details on how your proposal will be evaluated.

22.4. The question and answer period for this solicitation is open until 19 January 2016.

All questions should be emailed to Benjamin.m.neely3.mil@mail.mil no later than 5 PM MST on that date. Questions will be answered on a not attribution basis in an amendment to this solicitation on FEDBIZOPS by Close of business on 22 January 2016.

22.5. Proposals shall be submitted by email to CPT Ben Neely at

Benjamin.m.neely3.mil@mail.mil no Later than the date and time noted in block 8 of the solicitation.

23. INSURANCE REQUIREMENT - At time of award, contractor will provide proof of liability insurance with a minimum of $1,000,000 (1 million) per occurrence and $2,000,000 (2 million) aggregate.

24. Active registration in System for Award Management (SAM) at https://www.sam.gov/portal/public/SAM/ is required before award. Vendor shall not be listed on System for Award Management Exclusions.

25. Invoices will be submitted through Wide Area Work Flow (WAWF) at https://wawf.eb.mil/;

payments will be made by Electronic Funds Transfer (EFT) and can take maximum of 30 days after government acceptance is received.

26. Pre-Performance Conference: Contractor will be required to participate in a pre-performance meeting with government personnel no later than 5 business days after award. Participation by teleconference is acceptable.

27. Performance Requirements Summary

Objective: Provide (a) Nutritional, safe, and appetizing meals in satisfactory quantities within planned eating schedules. (b) Sanitary, clean, and pleasant dining environment while performing Full Food Service at Montana Army National Guard Facilities.

Deliverable

Reference

(PWS

Paragraph) Acceptable Quality Level (AQL)

Method Used / Frequency

Adhere to food storage guidelines

3.4 Must maintain 98% compliance

Periodic and Unscheduled Inspections / Monthly

Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. 3.3

No more than 2 complaints per month

Comment Cards and Customer Survey/ Daily and Monthly

Conduct inventory and maintain property of the Government 12.1 & 12.2 Must maintain 100% compliance

Periodic and Unscheduled Inspections / Monthly

Routine cleaning and Sanitation. 8.2 Meet expectation 98% of the time

Periodic and Unscheduled Inspections / Monthly

Maintain adequate staff of employees

2.1.7 & 2.1.8

Maintain adequate…