CATEREDMEALS_OrchardTrainingCenter.DOCX

SOLICITATION – Request for Quote Catered meals for the Montana Army National Guard located at Orchard Training Center, Gowen Field, Boise, ID

1. GENERAL

The Contractor shall furnish prepared meals during April and May meals to support the 1-163rd BN in Boise Idaho, Gowen Field, and Orchard Training Center during Gunnery. The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial standards. All meals shall be well balanced for nutritional value while providing variety and proper daily caloric needs.

The Government will award a Firm Fixed Price (FFP) contract resulting from the responsible offeror whose quote conforming to the solicitation will be most advantageous to the Government using lowest price technically acceptability method. If quotes from offerors are found to be technically acceptable in accordance with this solicitation, price will be the determining factor.

This is a Small Business Set-aside under the National American Industry Classification System (NAICS) code 722320, “Caterers”.

2. INSTRUCTION TO QUOTERS

2.1 Quote shall be submitted by email ONLY and sent to jodi.l.zolynski.civ@mail.mil . Questions regarding this solicitation can be emailed to the same email address above or phone 406.324.3410

2.2 SUSPENSE DATE for quotes is 18 April 2018, 10:00 am MST. It is the quoter’s responsibility to verify Government has received your quote.

2.3 Prior to Contract award the business must be registered in System for Award Management (SAM) website http://www.sam.gov. Registration is free and assistance can be provided by the Montana Procurement Technical Assistant Centers (PTAC), http://www.montanaptac.org/.

2.4 If SAM registration is not in progress or sufficient progress is not made in a timely manner, the business may be deemed technically not acceptable for contract award.

2.5 This requirement will be invoiced and paid using Wide Area Work Flow at https://wawf.eb.mil.

3. SPECIFICATIONS

3.1 Period of Performance (POP): Dinner on 24 April 2018 ending with Breakfast 10 May 2018

3.2 Contractor shall submit a proposed example menu for the POP with caloric values of all planned meals.

3.3 Contractor must provide adequate personnel to staff serving lines and replenish condiments, all food items, salad bar components and beverages in a timely manner.

3.4 Contractor will not repeat meals for the duration of this contract. Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking beef for lunch and dinner.

3.5 Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Salads will consist of a variety of fresh leafy greens with spinach option and individual containers of, at a minimum, 5 raw vegetables such as olives, cucumbers, carrots, etc. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings shall be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered. Fresh fruits shall be available as an option at every meal.

3.6 Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons in addition to water, coffee each day with two types of juice, orange juice as one breakfast juice option. Fresh two-percent white milk is the primary milk beverage.

3.7 Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served.

3.8 Contractor shall serve buffet style and provide cups, plates, eating utensils, serving pans, and anything else that is needed to eat a meal. Ala Carte ordering is strictly prohibited.

3.9 The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for serving and portion control, allowing second plates if all individuals have received their first plate of food.

3.10 All potentially hazardous food shall be maintained at: 135F ( 57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria.

3.11 Contractor will comply with all FDA Food Code guidelines. Most current version is 2017 but it is the responsibility of the quoter to keep current with FDA Food Codes. The following website can be used to check for the latest version: https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

3.12 Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food will be purchased from a non-USA company.

3.13 The meal counts are approximate and listed at the maximum capacity, not-to-exceed amount. The Government point of contact will provide a more accurate count of meals no later than 48 hours prior to meal. The Government will not be responsible to pay for meals above the scheduled units head count that are not served. If less than 48 hours’ notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

3.14 Contractors shall be in compliance with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

3.15 Contractor Personnel

a. Contractor shall furnish supervisory and direct labor personnel to accomplish all work required.

b. All employees employed for the period of performance of work under this contract by the Contractor are not considered employees of the government nor will they represent themselves as such.

c. Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements:

1. They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

4. They do not smoke, or use tobacco in any form, except during break periods in designated areas.

5. They do not consume food items/beverages in any form while on the serving line or in any food prep areas.

6. They trim facial hair to one (1) inch or less.

7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

8. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government).

9. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed.

10. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

11. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

4. FACILITIES

4.1 The Government will provide no additional equipment for use by the contractor in performance of this contract. The government shall not alter the existing facilities. Any equipment needed for the proper sanitary service must be supplied by the contractor.

4.2 The Contractor shall be responsible for safeguarding all government property provided for Contractor use. The Contractor is responsible for the cleanliness of the area during and after use. Contractor will also be responsible for all disposal and transportation of waste.

4.3 Contractor will ONLY contact the government point of contact, Food Service Manager, or the Contract Specialist to address any concerns or clarify questions after contract award. Only the Contracting Officer can approve any changes outside the scope of the specifications or any request which could change the contract terms and conditions to include funding.

5. SECURITY

5.1 Work performed under this statement of work 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 customer point of contact all issues dealing with access to Government buildings, facilities, or property.

5.2 Contractor will ensure the physical security of food and beverages from the point of purchase to the point of receipt at Gowen Fields, Boise Idaho.

6. MEAL TIMES AND MEAL COUNTS/DETAILS

6.1 Meal Times

a. Meal times will be discussed with Contractor before the first meal is served. Contractor needs to be flexible because the meal hours may shift back or forward an hour, due to training requirements.

b. Standard feeding times are:

Breakfast: 0600-0800 Dinner: 1700-1900

6.2 Meal Counts/details

a. The total meals for each period of performance are maximum numbers not to exceed. A head count will be taken for each meal and total amount invoiced shall only be for number of meals consumed. The government point of contact shall give Contractor an updated head count 48 hours prior to start of scheduled events.

b. Meal must be broke out by individual Unit and brought to the Mates Building for Unit to pick up and serve on range. Mermite (food containers) will be provided by the Unit. Specific meal instructions will be made directly with the Unit POC.

c. Break down of meals by day:

Total/Meal Time

7. PROVISIONS