RFIs Answered.pdf
PDF 1 MB Posted
- Attached to
- ORNG 2-162 Yakima Catering
- Solicitation number
- W912JV25Q0012
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Request for Information Worksheet Page of RFIW, v1.0 Requirement Information Requirement Description Solicitation Number Contracting Officer Questions and Answers Number Question Answer Increase Rows Decrease Rows
Notes General Notes and Information 2.1 817-852-3254 02 June 2015
136 MSG/MSC
Micah Kruse Contract Execution Checklist 03 June 2015 Just prep/dish and refrigeration is available at the Yakima Training Center Kitchen.
Buffet style; Caterer needs to provide all utensils, plates, napkins, cups etc.
No Yes they will need to be present for setup, serving, and clean up; No other responsibilities other than what is included in the PWS.
not needed Each individual Unit will conduct their own Headcounts We do not have ample coolers, The vendors will have to set up a tent and create their own outdoor dining facility.
No, we can use the tables and chairs in the DFAC.
There is but, the vendor can’t use it unless arrangements have been made with the billeting office.
No photos, but the outside of the DFAC buildings are dirt with some rocks. They can serve the meals inside but can’t cook inside.
Yes, it is 850 meals per day for a total of 1700.
Yes it is and they can use the refrigeration and warming oven Casual service.
It depends on the size and if you were are planning to use the DFAC electricity. I would need to know the size of the mobile kitchen to call the billeting office if it can fit.
Keys will not be given to the contractor.
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| PRNumber: Yakima Catering Services |
| PRNumber: W912JV25Q0012 |
| PRNumber: Phillip L. Chik |
| Cell1: 1 |
| Cell1: Is the kitchen at Yakima training Center fully operational? Or is it available for just prep/dish and refrigeration? |
| Cell1: 2 |
| Cell1: Will the food be individually prepacked in clamshell containers for delivery to the specified address? If not, will it be served buffet-style using hot trays brought by the contractor, |
| Cell1: 3 |
| Cell1: If hot trays are used, does the Government have chafing dishes to maintain food warmth? |
| Cell1: 4 |
| Cell1: Is the contractor expected to be present for one hour each period to set up, serve, and clean up? Are there any additional responsibilities? |
| Cell1: 5 |
| Cell1: Will the contractor provide table linens? |
| Cell1: 6 |
| Cell1: Who will be responsible for conducting the head count? |
| Cell1: 7 |
| Cell1: Is there ample coolers, etc at the location? |
| Cell1: 8 |
| Cell1: Will we need to provide tables and seating for guests to dine? |
| Cell1: 9 |
| Cell1: Is there access to electricity and water near the setup area? |
| Cell1: 10 |
| Cell1: Do you have any photos of the catering area/space? ( I need to know if it’s concrete surface,Dirt or a grassy space)? |
| Cell1: 11 |
| Cell1: I would like to clarify the total quantity of the meal counts. According to the post on SAM, it’s 850. However, according to the PWS attachment, it’s 425 per breakfast and dinner for 2 days- April 6th and 7th, totaling to 1700 meals or 850 per day? |
| Cell1: 12 |
| Cell1: Is the refrigeration and prep area close to the catering space? |
| Cell1: 13 |
| Cell1: Is this catering for a special event or casual service? |
| Cell1: 14 |
| Cell1: Will there be space available for us to bring a mobile kitchen onsite? |
| Cell1: 15 |
| Cell1: Will the contractor sign for keys to the facilities and if so, will the contractor sign for the keys prior to 6 April 2025? |
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File details come from the government source that posted it. Updated .