Questions_Regarding_RTI_Arkansas_National_Guard.docx

Questions for RTI Arkansas National Guard

1. Q. Please identify number of days for phase-in. We read both a 30 day and a 90 day phase-in.

A. 30 days

2. Q. Request historical meal count for the past three (3) years.

A.

2015/2016 24,967 student meals served 2016/2017 33,382 student meals served 2017/2018 37,121 student meals served 2018/2019 47,468 student meals were forecast

3. Identify the historical meal count for each type of meal during the past 3 years.

See Q2. Divide by 3.

4. Q. PWS 1.4.4 Meal hours may be adjusted when head count is below 50, A. Yes the meal hours may be adjusted when the headcount is below 50 to allow the DFAC Manager/Employees to clean up and close in order to prepare for the next scheduled meal or close the DFAC for the night.

Q. How will the price per meal be adjusted with fluctuating meal counts.

A. The meal price will not be adjusted for fluctuating meal counts. The meal counts will be forecast in advance and will not be changed inside 48 hours.

Q. Will the government provide a sliding scale for pricing or a guarantee the contractor will be paid for 45,500 per day.

A. No the government will not provide a sliding scale for pricing or a guarantee the contractor will be paid for 45,500 per day. The estimated numbers of meals during the Base Period are: 16,000 Breakfasts; 16,000 Lunches, 16,000 dinners. The base period is 12 months.

5. A pre-proposal conference/site visit has not been scheduled; in the absence of a site visit:

Please provide photos, and drawings of the DFAC Building 4901.

Attached (The BLDG is roughly 100ft. by 100 ft.)(The dining area is roughly 70ft. by 40 ft.)

Please provide photos and drawings of the Kitchen in DFAC Building 4901.

Attached

Please identify # of windows and frequency for window cleaning.

Attached (weekly) Describe floor covering and sq. footage of each type of covering e.g. (ceramic tile, vct, terrazzo etc.) (Concrete sealed and waxed in the dining area)(Concrete coated with epoxy resin in kitchen)

This may avoid unbalanced pricing,

4. Q. Is there only one DFAC (bldg. 4901) under this solicitation?

A. Yes.

5. Q. A DFAC with a seating capacity of 250 cannot feed 16,000 patrons during a 90 minute meal hour. Please verify this information.

A. The estimated numbers of meals during the Base Period are: 16,000 Breakfasts; 16,000 Lunches, 16,000 dinners. The base period is 12 months.

6. Please identify the age, size and type (model and make) of kitchen equipment.

Attached

7. Building 4901 seats 250 patrons, please describe type of seating, wood or metal chairs, upholstered chairs, or upholstered booths.

Attached

8. Please clear up conflicting information; the requirement was posted as a Dining Facility Service Opportunity. There are references to Dining Facility Attendant Service as well.

Is this a Full Food Service or Dining Facility Attendant Requirement?

A. Full Food Service.

9. Please provide sample of current menus for DFAC and Take Out meals Attached

10. PWS 1.2 Background “The Contractor will be required to provide Full Food Services” is in conflict with

Amendment 0001 Description of Amendment Modification states the solicitation is for “Dining Attendant Services” A. I cannot find this in the PWS.

11. Please clarify the contractor is required to purchase all subsistence under their account.

5.9 PURCHASE, RECEIPT, AND CARE OF FOOD AND RELATED PRODUCTS:

5.9.1 Food Products - The contractor shall be responsible for the purchase and payment of all food products required under this contract. Purchasing activities shall be conducted under the name of the contractor. The contractor will order, process, receive, and ensure all items delivered shall be in conformance with the specific minimum United States Standards for Grades. In the absence of grade labeling, the contractor shall provide the COR with packer's labeling codes or industry accepted grade equivalent standard to verify the minimum grades specified are being provided. The COR will periodically inspect the contractor's inventory of food and supplies to determine that purchase standards are maintained.

5.9.2 Expendable Products - The contractor shall purchase all expendable products required for the safe, sanitary and efficient operation of this dining facility operation. Products shall include such things as plastic utensils, paper napkins, aprons, head and beard nets, disposable hats, butcher paper, plastic wraps for food storage and protection, disposable and non-disposable gloves and all other necessary expendable products required for the preparation, service and storage of food and food products. The contractor shall also provide all products and cleaning supplies necessary for the proper sanitation of the kitchen and dining areas under the control of the contractor.

5.9.3 Small Wares -The dining facility has some wares such as knives, tongs, serving spoons and ladles that will available for the contractor to use. When these small wares become unusable, lost, or unserviceable, the contractor will be responsible for purchasing its own to meet the requirements of this contract.

5.9.4 DELIVERY/RECEIVING-The contractor shall be responsible for all delivery and receipt activities, including, but not limited to, unloading and loading, proper storage and cleaning of areas used. All subsistence will be off loaded in a timely manner to ensure the food temperatures remain at a safe level per TB MED 530.

12. Is the purchase of food under the contractors account in current contract?

A. Yes