REQUIREMENT DESCRIPTION

PREPARED MEAL DELIVERY SERVICES (BLC &

ALC)

298th MULTI-FUNCTIONAL TRAINING REGIMENT (MFTR)

— FY2027

DOCUMENT CONTROL INFORMATION

Document Type: Requirement Description / Scope of Work

Requiring Activity: 298th Multi-Functional Training Regiment (MFTR)

Service Location: Building 712 (Dining Facility), Military Reservation

Supported Courses: Basic Leader Course (BLC) & Advanced Leader Course (ALC)

Period of Performance: 07 February 2027 – 28 August 2027

(FY27)

Document Version: 2.1 (Official Solicitation Attachment)

1.0 GENERAL INFORMATION

1.1 Scope of Work

The Contractor shall provide all personnel, management, supervision, tools, equipment, transportation, and quality control necessary to prepare, package, transport, and deliver individual, fully prepared hot and cold meals (lunch-plate / bento-box style) for military students attending courses conducted by the 298th Multi-Functional Training Regiment (MFTR).

1.2 Place of Performance & Delivery Point

• Primary Facility: Government-furnished Dining Facility (DFAC), Building 712.

• Delivery Staging: Meals shall be delivered inside Building 712 and placed on designated food-staging tables ready for student pickup.

• Access Coordination: The Contractor shall deliver all items directly to Building

712 IAW the schedule specified in Technical Exhibit 1.

1.3 Delivery Schedule & Staging Window

• Advance Staging: All meals must be delivered, set up, and temperature-verified no later than thirty (30) minutes prior to the earliest designated serving hour for each meal window.

• Standard Meal Service Hours:

• Breakfast: 0700 – 0800 hours (Staged and verified NLT 0630 hours)

• Lunch: 1200 – 1300 hours (Staged and verified NLT 1130 hours)

• Dinner: 1700 – 1800 hours (Staged and verified NLT 1630 hours)

• Punctuality & Criticality: Timely meal delivery is essential to the military training schedule. In the event of an unavoidable transit delay exceeding fifteen

(15) minutes past the required staging deadline, the Contractor must notify the 298th MFTR Point of Contact (POC) / Contracting Officer’s Representative (COR) immediately. Unexcused late deliveries are subject to contract deductions as set forth in the Performance Requirements Summary (PRS).

1.4 Period of Performance

The period of performance encompasses designated class cycles within Fiscal Year 2027 (FY27), commencing 07 February 2027 and concluding 28 August 2027, as itemized in Technical Exhibit 1.

2.0 APPLICABLE REGULATIONS, DIRECTIVES, AND

STANDARDS

The Contractor shall maintain full operational, health, sanitation, and nutritional compliance with current editions of the following directives:

1. AR 30-22: The Army Food Program

2. DA PAM 30-22: Operating Procedures for the Army Food Program

3. TB MED 530 / Tri-Service Food Code: Sanitary Standards for Food Service

Operations

4. AR 40-25 / OPNAVINST 10110.1 / MCO 10110.49 / AFI 44-141: Nutrition and Menu Preparation

5. DoD Holistic Health and Fitness (H2F) & Go for Green® (G4G): Joint Service

Nutritional Guidelines

6. National Restaurant Association: ServSafe® Food Protection Manager

Certification Standards

7. U.S. Food and Drug Administration (FDA): Food Code (Current Edition)

3.0 SPECIFIC TASKS & TECHNICAL REQUIREMENTS

3.1 Meal Packaging & Disposables

• Individual Bento / Lunch-Plate Format: All meals shall be individually packaged in commercial, heavy-duty lunch-plate or bento-box style containers.

• Packaging must feature tight-fitting, secure, leak-resistant lids with partitioned compartments to keep food components separated during transport.

• Containers must be rigid, microwave-safe, BPA-free, and capable of maintaining structural integrity without buckling under thermal stress or moisture.

• Cutlery & Disposables: Every meal delivered must include an individually wrapped, commercially sealed heavy-duty cutlery packet containing:

• Heavy-weight plastic/compostable fork, knife, and spoon

• One (1) two-ply paper napkin

• Individual single-serve salt and pepper packets

3.2 Food Safety & Temperature Control Standards

• Holding Temperatures:

• Hot Food Holding: Maintained at or above 135∘F (57∘C) at all times during cooking, staging, transit, and delivery.

• Cold Food Holding: Maintained at or below 41∘F (5∘C) at all times during transit and delivery.

• Insulated Transport Equipment: All hot and cold items must be transported in clean, commercial-grade, NSF-certified insulated carriers (e.g., Cambro® or equivalent).

• Delivery Temperature Log: Upon drop-off at Building 712, internal temperatures will be sampled jointly by the delivery driver and the 298th MFTR POC/COR using a calibrated digital probe thermometer. Readings will be logged on the delivery slip.

• Rejection Criteria: Any food item arriving within the food temperature danger zone (42∘F to 134∘F) will be rejected immediately at Contractor expense.

3.3 Nutritional, Ingredient, and Preparation Guidelines

The Contractor shall prepare meals aligned with the Army H2F nutritional framework:

• Cooking Methods: Deep-fat frying is strictly prohibited. Entrees and sides shall be baked, broiled, steamed, roasted, poached, or grilled.

• Protein Standards:

• Ground Beef: Lean ground beef only, maximum fat content not to exceed

10% (90/10 lean-to-fat ratio). No fillers, extenders, binders, or textured vegetable protein (TVP).

• Poultry: Ground turkey or chicken fat content not to exceed 15% (85/15), zero fillers. Whole muscle chicken and turkey must be trimmed and skinless.

• Pork: Limited to a maximum of one (1) meal per calendar day across the entire feeding schedule.

• Eggs: Fresh, whole shell eggs or pasteurized liquid fresh eggs only.

Powdered, reconstituted, or artificial egg equivalents are strictly prohibited.

• Cultivated Meat: Lab-grown or chemically cultivated meat products are strictly prohibited.

• Grains & Complex Starches:

• Sliced bread, sandwich rolls, and dinner buns must be 100% whole grain or whole wheat with at least 2.5 grams of dietary fiber per serving.

• Rice servings shall be one standardized serving scoop (approx. 1/2 to 3/4 cup cooked equivalent / 4–6 oz).

• Rice must be alternated with another complex starch (e.g., roasted red potatoes, sweet potatoes, quinoa, whole-grain pasta) on an alternating every-other-day schedule.

• Vegetables & Fresh Fruit:

• Maximum utilization of fresh, locally sourced ingredients.

• All served fruit must be fresh whole or cut fruit (e.g., apples, bananas, oranges, melon slices). Canned, syrup-packed, or processed fruits are unauthorized.

• Dairy Standards:

• Yogurt must be low-fat (≤ 3 g fat per serving) in individual commercial cups

(5 oz to 8 oz) or bulk chilled dispensers.

• Milk must be Grade A pasteurized individual 8 fl. oz cartons/bottles

(providing 1%, 2%, whole, and lactose-free options).

3.4 Fresh Tossed Side Salad (Lunch & Dinner)

Every lunch and dinner delivery must include an individual fresh side salad composed of:

• Greens: Fresh nutrient-dense mixed greens (e.g., romaine, green leaf, spinach, arugula). Iceberg lettuce shall not be the sole or primary green.

• Toppings: Fresh diced or cherry tomatoes, sliced cucumbers, shredded carrots, croutons, and crackers.

• Dressings: Minimum of three (3) commercially packaged individual portion-control (PC) dressing packets (1.5–2.0 oz), with at least one certified low-fat/fat-free choice.

• Poppy Seed Prohibition: Salad dressings and meal components must NOT contain poppy seeds, in compliance with Department of Defense guidelines regarding military drug-screening integrity.

3.5 Beverage Requirements

• Breakfast Service:

• Freshly brewed hot commercial coffee (regular and decaffeinated) delivered in insulated dispensers.

• Accompaniments: Individual shelf-stable/refrigerated dairy and non-dairy creamers, white sugar packets, and non-caloric sweetener packets.

• 100% pure fruit juices (orange and apple) in individual sealed 8–10 oz bottles or cartons.

• Lunch & Dinner Service:

• Non-carbonated beverages served in sanitary 1-gallon to 5-gallon dispensers/coolers (e.g., iced tea, lemonade, electrolyte-replenishment water).

• Restrictions: Canned sodas, carbonated soft drinks, and individual single-use disposable water bottles shall not be provided.

3.6 Condiments & Toppings

Condiments must be provided in clean portion-control single-serve packets or sanitized pump dispensers. At a minimum, deliveries must include: ketchup, mustard (yellow/dijon), mayonnaise, hot sauce, salt, pepper, and sauces appropriate to the featured entree (e.g., salsa, marinara, BBQ sauce).

3.7 Special Dietary Accommodations

The Contractor shall have the culinary capability to furnish equivalent, nutritionally balanced meals for soldiers with certified dietary restrictions upon forty-eight (48) hours advance notice from the 298th MFTR POC. Accommodations include:

• Vegetarian and Vegan

• Lactose / Dairy Intolerance

• Celiac Disease / Gluten Sensitivity

• Severe Food Allergies (nut-free, seafood-free, etc.)

• Religious Preferences (Halal or Kosher-compliant meals)

3.8 Menu Variety & Rotation

• The Contractor must establish a diverse 21-day menu cycle.

• Lunch and dinner entrees must not be repeated within any seven (7) consecutive calendar days.

• Menus must be submitted to the 298th MFTR COR for nutritional and dietary review at least fourteen (14) calendar days prior to the start of each course rotation.

4.0 GOVERNMENT & CONTRACTOR RESPONSIBILITIES

4.1 Government-Furnished Property & Services

• Facilities: The Government will grant authorized access to DFAC Building 712 for meal delivery, staging, and student dining.

• Furnishings: The Government will furnish dining tables, student chairs, and standard waste receptacles.

• Exclusions: The Government will not provide commercial kitchen utensils, food-holding equipment, or prep equipment. All staging hardware (insulated beverage coolers, cambros) must be Contractor-furnished.

4.2 Sanitation & Housekeeping Responsibilities

• Contractor: Responsible for sanitizing all Contractor-owned transport units, insulated beverage dispensers, and cambros. The Contractor shall retrieve all transport boxes and empties following the meal window or at the subsequent delivery turnaround.

• Government/Students: Post-meal police of the dining hall, wiping down student tables, and transferring disposable bento containers into trash bins will be performed by military student details.

5.0 ORDER MANAGEMENT, HEADCOUNT & INVOICING

5.1 Headcount Scheduling & Notifications

• Ten-Day Planning Notice: The 298th MFTR POC will provide the Contractor with updated training schedules and estimated headcounts no later than ten

(10) calendar days before each class iteration begins.

• Firm Cutoff (72 Hours): The 298th MFTR POC will confirm the firm meal count at least seventy-two (72) hours prior to the initial delivery of each training cycle.

• Billing Count: Invoicing shall reflect the confirmed 72-hour headcount or the actual number of meals delivered and accepted, whichever is lower (unless emergency additional meals were requested in writing by the COR).

5.2 Delivery Acceptance & Invoicing

• The Contractor's delivery driver and the 298th MFTR POC / COR shall execute a signed delivery receipt (or DA Form 5913 / local trip ticket) at each delivery window confirming headcount and acceptable temperatures.

• Invoices shall be submitted monthly or per training rotation via Wide Area WorkFlow (WAWF) / Procurement Integrated Enterprise Environment (PIEE), attaching copies of all signed delivery tickets.

6.0 SECURITY & INSTALLATION ACCESS

6.1 Gate Entry & Vehicle Standards

• Delivery drivers must possess and present a valid Government-issued photo identification (such as a REAL ID-compliant driver's license or valid U.S.

Passport) at the installation access control gate to gain entry.

• Delivery vehicles must have valid state registration, current inspection (if required by state law), and commercial motor vehicle insurance coverage.

• Entry gate queues will not excuse late delivery; the Contractor must factor gate verification processing into route schedules.

TECHNICAL EXHIBIT 1: FY27 FEEDING SCHEDULE &

HEADCOUNTS

All delivery times must occur thirty (30) minutes prior to the start of each meal window.

Iteration Course Date Window

Pax Daily Meals Provided

Daily Meal Window Times

1 BLC Class 1 07 FEB – 05

MAR 2027

75 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

06 MAR

75 Breakfast only

B: 0700–

2 ALC Class 1 12 – 14

MAR 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

15 MAR

45 Lunch, Dinner

L: 1200– 1300 | D:

1700–1800

16 – 21

MAR 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

24 MAR

45 Dinner only D: 1700–

25 – 26

MAR 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

27 MAR

45 Breakfast only

B: 0700–

3 BLC Class 2 04 – 30

APR 2027

60 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

01 MAY

60 Breakfast only

B: 0700–

4 ALC Class 2 14 – 16

MAY 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

17 MAY

45 Lunch, Dinner

L: 1200– 1300 | D:

1700–1800

18 – 23

MAY 2027

45 Breakfast, Lunch, B: 0700– 0800 | L:

1200–1300

Dinner | D: 1700–

26 MAY

45 Dinner only D: 1700–

27 – 28

MAY 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

29 MAY

45 Breakfast only

B: 0700–

5 BLC Class 3 11 JUL – 06

AUG 2027

60 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

07 AUG

60 Breakfast only

B: 0700–

6 ALC Class 3 13 – 15

AUG 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

16 AUG

45 Lunch, Dinner

L: 1200– 1300 | D:

1700–1800

17 – 22

AUG 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

25 AUG 45 Dinner only D: 1700–

2027 1800

26 – 27

AUG 2027

45 Breakfast, Lunch, Dinner

B: 0700– 0800 | L:

1200–1300 | D: 1700–

28 AUG

45 Breakfast only

B: 0700–

TECHNICAL EXHIBIT 2: ESTIMATED TOTAL MEAL

QUANTITIES (CLIN SUPPORT)

The following table provides the calculated meal baseline to assist in pricing contract line items:

Class Iteration

Course Headcount (Pax)

Total Breakfasts

Total Lunches

Total Dinners

Total Meals

Iteration

BLC Class

75 2,100 2,025 2,025 6,150

Iteration

ALC Class

45 540 585 540 1,665

Iteration

BLC Class

60 1,680 1,620 1,620 4,920

Iteration

ALC Class

45 540 585 540 1,665

Iteration

BLC Class

60 1,680 1,620 1,620 4,920

Iteration

ALC Class

45 540 585 540 1,665

TOTALS — — 7,080 7,020 6,885 20,985

TECHNICAL EXHIBIT 3: PERFORMANCE REQUIREMENTS

SUMMARY (PRS)

Performance Objective

Requirement Reference

Acceptabl e Quality Level

(AQL)

Method of Surveillance

Performance Remedy / Deduction

1. Delivery Punctuality

Para 1.3: Arrive and stage ≥ 30min prior to meal start.

98% on-time delivery across rotation;

zero unexcused delays > 15min.

100% COR

trip ticket verification.

5% deduction from invoice line item for affected meal per occurrence.

2. Food Safety & Temperature

Para 3.2: Hot food ≥ 135∘F, Cold food ≤ 41∘F at drop-off.

100% complianc e with TB

MED 530 /

Tri-Service Food Code.

Calibrated thermometer check logged at delivery.

Immediate rejection without payment;

vendor procures replacement at own cost.

3. Menu & Nutritional Compliance

Para 3.3, 3.8:

Whole grains, lean meats, no deep fry, 21-day rotation.

95% complianc e with approved menu cycle.

Periodic COR review of delivered meals against approved menu.

Immediate meal item replacement or line item credit on invoice.

4. Special Dietary Accommodation

Para 3.7:

Furnish requested diets (vegan, lactose, 100% accuracy when notified 48

Daily manifest headcount reconciliatio

Non-payment for missing/incorre ct dietary meals;

s allergy, Halal/Kosher).

hours in advance.

n. vendor replacement cost.

5. Packaging & Cutlery Integrity

Para 3.1: Bento containers secure/leakproo f; complete cutlery kits.

98% defect-free packaging and complete utensil packets.

Visual verification upon staging.

Immediate Contractor replenishment of missing packets.