278TH ACR OSS RFQ MEAL ROSTER.xlsx
XLSX spreadsheet 87 KB Posted
- Solicitation number
- W912L725Q0528
About this file
This is a Request for Quote (RFQ) for lodging and meals for the 278th Army Cavalry Regiment (ACR) Operational Support Squadron (OSS) Mobilization Task Force in Tennessee. The solicitation covers four locations (Knoxville, Lebanon, Columbia, and Ashland City) from May 27-30, 2025, with a total requirement of 12 single rooms and 230 double rooms, and 912 total meals. The procurement is a small business set-aside under NAICS code 721110 with a $40M size standard, seeking hotels within 30 miles of each armory that are 2-star or higher and can provide per-diem rate lodging.
Meal requirements include buffet-style breakfast and dinner services, with specific detailed meal composition requirements such as minimum portion sizes and menu variety. Breakfast will be served from 6:00 am daily (except the last day, which will be a grab-and-go breakfast), and dinner from 5:00-6:00 pm daily. The government requires hotels to provide free parking, potentially offer free breakfast, and have indoor rooms. Vendors must submit pricing by May 16, 2025, at 1:00 pm CST, with a tax-exempt form to be provided upon award. The total solicitation value is not explicitly stated, but involves comprehensive lodging and meal services for military personnel.
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Other files
| File | Type | Posted |
|---|---|---|
| SOLICITATION REQUEST FOR QUOTE 278TH ACR HSAD 27-31 MAY.docx | DOCX document | |
| RFQ UPDATED Hotel Roster.xlsx | XLSX spreadsheet | |
| PWS 278th HSAD Task Force 2 Lodging and Meals 27 MAY 202 (1).docx | DOCX document |
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Text version
KNOXVILLE TOTAL
| VENDOR'S NAME | ||||
| VENDOR'S ADDRESS | ||||
| VENDOR POC AND PHONE NUMBER | ||||
| MEAL | QUANTITY | PRICE | TOTAL | |
| BREAKFAST | 135 | $0.00 | $0.00 | |
| LUNCH | 0 | $0.00 | $0.00 | |
| SACK LUNCH | 0 | . | ||
| DINNER | 135 | $0.00 | $0.00 | |
| 270 | TOTAL | $0.00 | ||
| VENDOR WILL DELIVER ALL THREE MEALS TO ARMORY | ||||
| UNIT POC | ||||
| POC PHONE/CELL | ||||
| POC EMAIL |
DELIVERY TO:
| Any questions, please contact Rhonda Lien @ rhonda.m.lien.civ@army.mil |
| 615-313-0530 |
| updated 11 MAR 2024 - Rhonda Lien |
BREAKFAST
| BREAKFAST MEALS | ||||||||
| In vendors restaurant | ||||||||
| Breakfast meals shall consist of at least three (3) menus offering a selection of one (1) meat, two (2) eggs, biscuits with gravy or pancakes with syrup, one (1) serving of orange or grape juice, one half (1/2) pint of milk and one (1) serving of coffee.Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 6:00 AM | and | 7:00 AM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Wednesday, May 28, 2025 | 45 | Breakfast | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Thursday, May 29, 2025 | 45 | Breakfast | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Friday, May 30, 2025 | 45 | Breakfast | $ - 0 | $ - 0 | |||
| 4 | $ - 0 | |||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 | ||||||||
| 11 | ||||||||
| 12 | ||||||||
| 13 | ||||||||
| 14 | ||||||||
| 15 | ||||||||
| 16 | ||||||||
| 17 | ||||||||
| 18 |
TOTAL MEALS 135 SUM TOTAL $ - 0
LUNCH
| LUNCH | ||||||||
| In vendors restaurant | ||||||||
| Lunch meals shall consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1) serving of bread, one (1) servin g of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve(12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 11:00 AM | and | 12:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 0 | Lunch | $ - 0 | $ - 0 | Column1 | 6:00 AM | |||
| 0 | Lunch | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |||
| 0 | Lunch | $ - 0 | $ - 0 | Lunch | 8:00 AM | |||
| $ - 0 | Dinner | 9:00 AM | ||||||
| $ - 0 | ||||||||
| TOTAL MEALS | 0 | $ - 0 |
SACK LUNCH
| SACK LUNCH MEALS | |||||||
| In vendors restaurant | |||||||
| Sack lunch meals shall consist of a turkey or ham sandwich, a small bag of potato chips, a apple, bananna or orange, a individually packaged desert cake and a individually packaged premium brand soft drink. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. | Delivered to: | ||||||
| Unit will pick up. | |||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | |||||||
| DELIVERY OF MEALS: | Delivered to: | ||||||
| 12:00 AM | |||||||
| 1:00 AM | |||||||
| MEALS SHALL BE SERVED BETWEEN | 11:00 AM | and | 12:00 PM | 2:00 AM | |||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | ||||||
| 4:00 AM | |||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | |
| 1 | 0 | Breakfast | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | 0 | Breakfast | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | 0 | Breakfast | $ - 0 | $ - 0 | Lunch | 8:00 AM | |
| 4 | 0 | Breakfast | $ - 0 | $ - 0 | Dinner | 9:00 AM | |
| 5 | 0 | Breakfast | $ - 0 | $ - 0 | 10:00 AM | ||
| 6 | 0 | Breakfast | $ - 0 | $ - 0 | 11:00 AM | ||
| 7 | 0 | Breakfast | $ - 0 | $ - 0 | 12:00 PM | ||
| 8 | 0 | Breakfast | $ - 0 | $ - 0 | 1:00 PM | ||
| 9 | 0 | Breakfast | $ - 0 | $ - 0 | 2:00 PM | ||
| 10 | 0 | Breakfast | $ - 0 | $ - 0 | 3:00 PM | ||
| 11 | 0 | Breakfast | $ - 0 | $ - 0 | 4:00 PM | ||
| 12 | 0 | Breakfast | $ - 0 | $ - 0 | 5:00 PM | ||
| 13 | 0 | Breakfast | $ - 0 | $ - 0 | 6:00 PM | ||
| 14 | 0 | Breakfast | $ - 0 | $ - 0 | 7:00 PM | ||
| 15 | 0 | Breakfast | $ - 0 | $ - 0 | 8:00 PM | ||
| 16 | 0 | Breakfast | $ - 0 | $ - 0 | 9:00 PM | ||
| 17 | 0 | Breakfast | $ - 0 | $ - 0 | 10:00 PM | ||
| 18 | 0 | Breakfast | $ - 0 | $ - 0 | 11:00 PM | ||
| 19 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 20 | 0 | Breakfast | $ - 0 | $ - 0 | Central Standard Time | ||
| 21 | 0 | Breakfast | $ - 0 | $ - 0 | Central Daylight Savings Time | ||
| 22 | 0 | Breakfast | $ - 0 | $ - 0 | Eastern Standard Time | ||
| 23 | 0 | Breakfast | $ - 0 | $ - 0 | Eastern Standard Time | ||
| 24 | 0 | Breakfast | $ - 0 | $ - 0 | Eastern Daylight Savings Time | ||
| 25 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 26 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 27 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 28 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 29 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| 30 | 0 | Breakfast | $ - 0 | $ - 0 | |||
| TOTAL MEALS | 0 | SUM TOTAL | $ - 0 |
DINNER
| DINNER MEALS | |
| In vendors restaurant | |
| Dinner meals will consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1 ) serving of bread, one (1) serving of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. |
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 5:00 PM | and | 7:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Tuesday, May 27, 2025 | 45 | Dinner | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Wednesday, May 28, 2025 | 45 | Dinner | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Thursday, May 29, 2025 | 45 | Dinner | $ - 0 | $ - 0 | Lunch | 8:00 AM | |
| 4 | ||||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 |
| $ - 0 | |||
| TOTAL MEALS | 135 | SUM TOTAL | $ - 0 |
BLANK
LEBANON TOTAL (2)
| VENDOR'S NAME | ||||
| VENDOR'S ADDRESS | ||||
| VENDOR POC AND PHONE NUMBER | ||||
| MEAL | QUANTITY | PRICE | TOTAL | |
| BREAKFAST | 24 | $0.00 | $0.00 | |
| LUNCH | 0 | $0.00 | $0.00 | |
| SACK LUNCH | 0 | . | ||
| DINNER | 24 | $0.00 | $0.00 | |
| 48 | TOTAL | $0.00 | ||
| VENDOR WILL DELIVER ALL THREE MEALS TO ARMORY | ||||
| UNIT POC | ||||
| POC PHONE/CELL | ||||
| POC EMAIL |
DELIVERY TO: HOTEL TBD
| Any questions, please contact Rhonda Lien @ rhonda.m.lien.civ@army.mil |
| 615-313-0530 |
| updated 11 MAR 2024 - Rhonda Lien |
BREAKFAST (2)
| BREAKFAST MEALS | ||||||||
| In vendors restaurant | ||||||||
| Breakfast meals shall consist of at least three (3) menus offering a selection of one (1) meat, two (2) eggs, biscuits with gravy or pancakes with syrup, one (1) serving of orange or grape juice, one half (1/2) pint of milk and one (1) serving of coffee.Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 6:00 AM | and | 7:00 AM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Tuesday, May 27, 2025 | 8 | Breakfast | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Wednesday, May 28, 2025 | 8 | Breakfast | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Thursday, May 29, 2025 | 8 | Breakfast | $ - 0 | $ - 0 | |||
| 4 | $ - 0 | |||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 | ||||||||
| 11 | ||||||||
| 12 | ||||||||
| 13 | ||||||||
| 14 | ||||||||
| 15 | ||||||||
| 16 | ||||||||
| 17 | ||||||||
| 18 |
TOTAL MEALS 24 SUM TOTAL $ - 0
LUNCH (2)
| LUNCH | ||||||||
| In vendors restaurant | ||||||||
| Lunch meals shall consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1) serving of bread, one (1) servin g of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve(12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 11:00 AM | and | 12:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| Lunch | $ - 0 | $ - 0 | Column1 | 6:00 AM | ||||
| Lunch | $ - 0 | $ - 0 | Breakfast | 7:00 AM | ||||
| Lunch | $ - 0 | $ - 0 | Lunch | 8:00 AM | ||||
| $ - 0 | Dinner | 9:00 AM | ||||||
| $ - 0 | ||||||||
| TOTAL MEALS | 0 | $ - 0 |
DINNER (2)
| DINNER MEALS | |
| In vendors restaurant | |
| Dinner meals will consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1 ) serving of bread, one (1) serving of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. |
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 5:00 PM | and | 7:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Tuesday, May 27, 2025 | 8 | Dinner | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Wednesday, May 28, 2025 | 8 | Dinner | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Thursday, May 29, 2025 | 8 | Dinner | $ - 0 | $ - 0 | Lunch | 8:00 AM | |
| 4 | ||||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 |
| $ - 0 | |||
| TOTAL MEALS | 24 | SUM TOTAL | $ - 0 |
BLANK1
COLUMBIA TOTAL (3)
| VENDOR'S NAME | ||||
| VENDOR'S ADDRESS | ||||
| VENDOR POC AND PHONE NUMBER | ||||
| MEAL | QUANTITY | PRICE | TOTAL | |
| BREAKFAST | 222 | $0.00 | $0.00 | |
| LUNCH | 0 | $0.00 | $0.00 | |
| SACK LUNCH | 0 | $0.00 | ||
| DINNER | 222 | $0.00 | $0.00 | |
| 444 | TOTAL | $0.00 | ||
| VENDOR WILL DELIVER ALL THREE MEALS TO ARMORY | ||||
| UNIT POC | ||||
| POC PHONE/CELL | ||||
| POC EMAIL |
DELIVERY TO: HOTEL TBD
| Any questions, please contact Rhonda Lien @ rhonda.m.lien.civ@army.mil |
| 615-313-0530 |
| updated 11 MAR 2024 - Rhonda Lien |
BREAKFAST (3)
| BREAKFAST MEALS | ||||||||
| In vendors restaurant | ||||||||
| Breakfast meals shall consist of at least three (3) menus offering a selection of one (1) meat, two (2) eggs, biscuits with gravy or pancakes with syrup, one (1) serving of orange or grape juice, one half (1/2) pint of milk and one (1) serving of coffee.Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 6:00 AM | and | 7:00 AM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Tuesday, May 27, 2025 | 74 | Breakfast | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Wednesday, May 28, 2025 | 74 | Breakfast | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Thursday, May 29, 2025 | 74 | Breakfast | $ - 0 | $ - 0 | |||
| 4 | $ - 0 | |||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 | ||||||||
| 11 | ||||||||
| 12 | ||||||||
| 13 | ||||||||
| 14 | ||||||||
| 15 | ||||||||
| 16 | ||||||||
| 17 | ||||||||
| 18 |
TOTAL MEALS 222 SUM TOTAL $ - 0
LUNCH (3)
| LUNCH | ||||||||
| In vendors restaurant | ||||||||
| Lunch meals shall consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1) serving of bread, one (1) servin g of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve(12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 11:00 AM | and | 12:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| Lunch | $ - 0 | $ - 0 | Column1 | 6:00 AM | ||||
| Lunch | $ - 0 | $ - 0 | Breakfast | 7:00 AM | ||||
| Lunch | $ - 0 | $ - 0 | Lunch | 8:00 AM | ||||
| $ - 0 | Dinner | 9:00 AM | ||||||
| $ - 0 | ||||||||
| TOTAL MEALS | 0 | $ - 0 |
DINNER (4)
| DINNER MEALS | |
| In vendors restaurant | |
| Dinner meals will consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1 ) serving of bread, one (1) serving of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. |
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 5:00 PM | and | 7:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Wednesday, May 28, 2025 | 74 | Dinner | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Thursday, May 29, 2025 | 74 | Dinner | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Friday, May 30, 2025 | 74 | Dinner | $ - 0 | $ - 0 | Lunch | 8:00 AM | |
| 4 | ||||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 |
| $ - 0 | |||
| TOTAL MEALS | 222 | SUM TOTAL | $ - 0 |
Sheet3
ASHLAND CITY TOTAL (4)
| VENDOR'S NAME | |||||
| VENDOR'S ADDRESS | |||||
| VENDOR POC AND PHONE NUMBER | |||||
| MEAL | QUANTITY | PRICE | TOTAL | ||
| BREAKFAST | 25 | $0.00 | $0.00 | ALL MEALS WILL BE | |
| LUNCH | 0 | $0.00 | $0.00 | ||
| SACK LUNCH | 0 | . | |||
| DINNER | 25 | $0.00 | $0.00 | ||
| 50 | TOTAL | $0.00 | |||
| VENDOR WILL DELIVER ALL THREE MEALS TO ARMORY | |||||
| UNIT POC | |||||
| POC PHONE/CELL | |||||
| POC EMAIL |
DELIVERY TO: HOTEL - TBD
| Any questions, please contact Rhonda Lien @ rhonda.m.lien.civ@army.mil |
| 615-313-0530 |
| updated 11 MAR 2024 - Rhonda Lien |
BREAKFAST (4)
| BREAKFAST MEALS | ||||||||
| In vendors restaurant | ||||||||
| Breakfast meals shall consist of at least three (3) menus offering a selection of one (1) meat, two (2) eggs, biscuits with gravy or pancakes with syrup, one (1) serving of orange or grape juice, one half (1/2) pint of milk and one (1) serving of coffee.Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. | ||||||||
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 6:00 AM | and | 7:00 AM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Tuesday, May 27, 2025 | 25 | Breakfast | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Wednesday, May 28, 2025 | 25 | Breakfast | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Thursday, May 29, 2025 | 25 | Breakfast | $ - 0 | $ - 0 | |||
| 4 | $ - 0 | |||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 | ||||||||
| 11 | ||||||||
| 12 | ||||||||
| 13 | ||||||||
| 14 | ||||||||
| 15 | ||||||||
| 16 | ||||||||
| 17 | ||||||||
| 18 |
TOTAL MEALS 75 SUM TOTAL $ - 0
DINNER (3)
| DINNER MEALS | |
| In vendors restaurant | |
| Dinner meals will consist of at least three (3) menus offering a selection of one (1) serving of meat, two (2) servings of vegetables, one (1 ) serving of bread, one (1) serving of desert and one (1) serving of tea, coffee or soda as a beverage. Each serving of meat shall be a minimum of eight (8) ounces, each serving of drinks shall be a minimum of twelve (12) ounces, and all other servings shall be a minimum of four (4) ounces. |
| Delivered to: | ||||||||
| Unit will pick up. | ||||||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | ||||||||
| DELIVERY OF MEALS: 105 | Delivered to: | |||||||
| 12:00 AM | ||||||||
| 1:00 AM | ||||||||
| MEALS SHALL BE SERVED BETWEEN | 5:00 PM | and | 7:00 PM | 2:00 AM | ||||
| Vendor shall also provide single service items, paper plates, cups plastic flateware and all condiments for the meal. | 3:00 AM | |||||||
| 4:00 AM | ||||||||
| # DAYS | DATE | QUANTITY | MEAL | PRICE PER MEAL | TOTAL | 5:00 AM | ||
| 1 | Wednesday, May 28, 2025 | 25 | Dinner | $ - 0 | $ - 0 | Column1 | 6:00 AM | |
| 2 | Thursday, May 29, 2025 | 25 | Dinner | $ - 0 | $ - 0 | Breakfast | 7:00 AM | |
| 3 | Friday, May 30, 2025 | 25 | Dinner | $ - 0 | $ - 0 | Lunch | 8:00 AM | |
| 4 | ||||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 |
| $ - 0 | |||
| TOTAL MEALS | 75 | SUM TOTAL | $ - 0 |
File details come from the government source that posted it. Updated .