FBO_Amendment_-_Questoins_&_Answers_18_May_18.pdf

Questions & Answers – Solicitation W912J2‐18‐R‐0003 – Fort McCoy Full Food Service IDIQ

Q: Is the onsite manager required to be there at all times and are they able to work in other areas, such as administrate duties during off meal times?

A: Yes, during the serving hours they are required to be on "the floor" outside of that they are here to supervise and handle administrative duties, but during the serving hours they are to supervise only, not to serve, buss tables, or do headcount etc.

Q: Is there a soft serve ice cream machine available and will it be required to be operational during all meal times?

A: Yes there will be a soft serve machine available, it will be operational during all meal times.

Q: Please clarify Technical Exhibit 3 of the PWS, Estimated Workload Data, there are only four months listed (Dec '16, Mar '17, Jun '17 and Sep '17). Does this mean that the other months do not have any workload?

A: In Technical Exhibit 3 of the PWS the months portrayed are the busiest of each quarter in 2017.

There is workload in every month, but it varies year to year and month to month.

Q: Are there any changes to the Government Furnished Property?

A: The only change will be the addition of the Soft Serve machine and the broaster was replaced with a steam kettle.

Q: Which meals will there be short order options available?

A: Breakfast has eggs to order, premade scrambled eggs, a potato and a meat for each day. Lunch has a main line and a short order option. Dinner has main line and short order option as well. All are based off of the 21 day menu.

Q: What are the current prices for breakfast, lunch and dinner per meal?

A: The current prices for breakfast is $7.57, lunch is $9.15, and dinner is $9.15.

QUESTIONS & ANSWERS 18 May 2018

Q: 1.6.2 ‐ Personnel Requirements; Reference to "Food handlers shall take and pass a State of Wisconsin food handler's examination."

Question: What is the Government's definition of a "Food Handler"? i.e. Cooks, Food Service Workers or KP, Cashier?

A: The Army definition of civilian food handler per page 308 of DA PAM 30‐22 is "Civilian personnel working in a dining facility; this includes civilian cooks, kitchen helpers, bakers, dining facility attendants, and other persons engaged in preparing or serving meals, including contractor employees." This certification is commonly referred to as a "Food Handlers Card;" Wisconsin's Food Safety Handler Training is a 2 hour course covering basic food safety principles.

Q: 5.4.6 and download 21 Day Nation Guard Menu ‐ Reference to : WIARNG 21 Day menu Question is:

Is this a set menu? May the contractor submit a revised 21 Day master menu for consideration?

A: This menu is a guideline that includes the basic nutritional requirements. Occasional substitutions for like items, i.e. subbing carrots for corn or noodles for rice are authorized as long as the nutritional standards are met and the quality of the meal is maintained. Yes, the contractor may submit a revised

21 day master menu for consideration

Q: 6.0 Applicable Publications; Reference to TM 10‐412 Armed Forces Recipe Service Question: Is the use of AFMIS (Army Food Service Management Information System) an option? AFMIS is an automated service with the capabilities to download the daily menus, create Production Schedules, create Kitchen Requisitions and print more accurate recipe cards.

A: Yes, AFMIS is a great option to use but is not a requirement.

Q: 1.4.5.12 ‐ Reference to "Contract employees will be required to obtain Rapid Gate Pass to access Fort McCoy". Our understanding is that Fort McCoy has discontinued the use of Rapid Gate Passes for installation access. Is this correct?

A: That is correct, Rapid Gate is no longer the process, the new process is filling out two forms (Fort McCoy Forms 451 and 452), and sending them in to Department of Emergency Services for vetting, which the COR does. They send the 452 back to the requestor, they print it out and take it to Building 35 (Building just to the east of the main gate). They will get their appropriate pass at that time, nothing over 1 year is authorized and in some cases only 30 day passes are given out pending the outcome of the vetting process.

Q: 1.6.1 ‐ Minimum Staffing Levels; Reference to "Meals over 75 customers shall have two lines open;

one line for short order and one main line". There is no mention of the serving line requirement for the Breakfast meal. Is there serving line requirement for two lines for breakfast as well for meals over 75 customers?

A: The breakfast meal shall provide an option for eggs to order and an option for prepared eggs with both "lines" available to serve starch(es), meat(s), and pancakes or French toast if on the menu for the day. If the projected in house headcount is to be higher than approximately 75 customers for any meal, the second serving area should be opened to ensure diners are fed at a reasonable rate. The intent of opening a second line at a particular headcount is simply to ensure all diners can be fed more efficiently.

Site Visit and 5.4.7 ‐ Reference to "Customer will prepare bulk meals for remote site feeding" Questions: 5 total

Q1: What are the specific menu requirements for Remote Site Feeding?

A1: The items on the approved 21 day menu are required for remote site feeding with like substitutions if better equipped to be served in Insulated Food Containers (IFCs) aka "Mermites." While remote site customers may not have the same options as in house customers such as short order, a full salad bar, multiple dessert options (ice cream or pastry bar), or multiple drink options (soda machine or milk) those meals need to meet the standards of the approved 21 day menu.

Q2: How many meals were prepared and issued out for remote site feeding in 2017? Breakfast?

Lunch? Dinner?

A2: In 2017 for Breakfast there were 5,708 Mermites and 1,471 Bag meals. For Lunch there were 103 Mermites and 0 Bag meals. For Dinner there were 8,589 Mermites and 0 Bag meals.

Q3: Are all remote site feeding meals prepared in bulk? Or are there Sack Lunches also?

A3: Unless specified by a bag meal, the main option is the bulk feeding option aka Mermite. All lunch and dinner meals are prepared in bulk (Mermite). Breakfasts will have the option of a bag meal when specified.

Q4: If Sack Lunches are required, what is the menu standard?

A4: Each nutritional category as outlined in the 21 day menu should be met for bag breakfast meals.

Like item substitutions should be made for items that are more conducive to bag meals such as: a breakfast sandwich, fruit, juice container, milk carton, yogurt, granola bar, bagel w/ indv cream cheese, beef sticks, pastry, etc...

Q5: 5.4.7.5 ‐ Reference to "provide paper plates, flatware, napkins, condiments and serving utensils". Is the paper ware for remote site feeding included in 4.2.1 Disposable Food Preparation, Serving, and Packing Materials and is the contractor's responsibility to purchase?

A5: Yes, both sections reference the disposable items needed for remote site feeding (or carry out meals as mentioned in 5.4.6.8); single service items are the contractor’s responsibility to purchase.

Q: Any info you might be able to glean on daily enrollment, class size, attrition rates, # of meals, menus, staffing, FSD staying, labor turnover and hiring challenges would be helpful.

A: The facility is used for more than just the courses offered in the building. It is also used for Wisconsin

Army National Guard Soldiers from units throughout the state on Annual Training or performing weekend drills at Fort McCoy, and outside groups (non SIK/Cash groups). Daily enrollment, and class size would not be an accurate picture of the volume of meals served. A more detailed spreadsheet of historical workload quantities will be uploaded to FedBizOps than what is included in the solicitation document (Technical Exhibit 3). Please note that this historical data does not include any Non SIK/cash meals served by the contractor, as these are not paid for or tracked by the Government (see para 1.9 on page 15 of the solicitation document). The staffing and labor turnover questions cannot be answered by the Government. This a performance based contract and staffing is the responsibility of the contractor.

Historically, the Government has not run into the issue of the contractor being able to provide the service due to a lack of adequate staff.