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Purchase Description Indiana National Guard (INARNG) Catered Meal Support 15 June 2025 – 27 Jun 2025
1. Introduction:
The INARNG requires catered meals to feed 275 assigned soldiers during Annual Training while conducting exercises at Sustainment Training Center – Camp Dodge, Iowa. Camp Dodge does not maintain a full-time dining facility on post.
2. Scope/Requirements:
2.1. Contractor Responsibilities: prepare and deliver meals as outlined within the following purchase description and according to the attached schedule.
2.2. Commercially prepared meals shall be transported to a coordinated site on or around Camp Dodge, Iowa.
2.3. Meal portion size shall be based on the plate method. Take a standard 10” plate and divide it into even quarters, one quarter is for protein, one quarter for complex carbohydrate, and half for fruit and vegetables.
2.4. A minimum of two drinks, 8oz or larger, shall be included with each meal. They can either be individual servings or can be stored in bulk, easy to pour containers, unless otherwise noted in the menu guidelines.
2.5. The vendor shall be responsible for the formation of the menu within the guidelines outlined in this document. The vendor shall plan the menu to ensure variety of food items and refrain from repeating main course items within a 7-day cycle. Food and drink preparation, transport and delivery shall conform to all applicable Federal, State and Local regulations.
2.6. Supplies – All supplementary supplies, to include utensils, plates, etc. and the means to dispose of the resulting trash shall be provided by the contractor.
2.7. The head count currently sits at 275 Soldiers. This number is subject to change. The Contractor shall accept any changes to the meal service headcount up to 14 days prior to the first meal-serving period.
2.8. Meal Delivery Hours: any variation to the following schedule shall be coordinated with the designated unit P.O.C. The schedule is as follows. Breakfast – 0630, Lunch – 1130, Dinner – 1730.
2.9. Local per diem rates for food shall apply and can be found at http://www.gsa.gov/portal/content/101518.
3. Menu Guidelines:
Breakfast
| FOOD ITEM |
| VARIETY |
| CHOICES |
| NOTES |
| Eggs |
| 1 |
| 1 |
| Include rotating opportunities for assorted omelets in the menu cycle. |
| Meat |
| 2 |
| 1 |
| 1 item must be non-pork |
| Starch |
| 1 |
| 1 |
| Examples are hash browns. |
| Cereal Bars |
| 1 |
| 1 |
| Offer daily. Coordinate with the unit to reduce waste. |
| Bread |
| 1 |
| 1 |
| Serve at least one of the following: biscuits, bagels, or English muffins. Rotate varieties across the menu cycle |
| Nut spreads, Jams, or Jellies |
| 1 |
| 1 |
| Include choice of nut spreads, jams, or jellies depending on bread choice. |
| Fruit |
| 2 |
| 1 |
| Individual containers or bulk. Sliced fruit encourages consumption |
| Yogurt |
| 2 |
| 1 |
| Offer at least two flavors of individual yogurt 3 times per week. 1 time per weekend. |
| Milk White and Chocolate |
| 2 |
| 1 |
| No bulk containers. Individual white and chocolate. Coordinate directly with the unit to determine variety #s |
| Juice |
| 2 |
| 2 |
| 2 cups of juice each per meal. Min 8oz. Two or more 100 percent juice choices—orange juice fortified with calcium and vitamin D and another juice high in vitamin C. Blended juices are acceptable but must be 100 percent juice. If offered, tomato and vegetable juices should contain less than 230 milligrams (mg) of sodium per serving. |
| Hot Coffee |
| 1 |
| 2 |
| 2 cups of Hot Coffee each per meal. Min 8oz |
| Breakfast Pastry |
| 1 |
| 1 |
| Such as raised or cake doughnut, sweet muffin, sweet roll, pastry, or Danish. Offer daily |
| Condiments |
| N/A |
| N/A |
| Condiments appropriate to the menu items shall be available. |
| Disposable Ware |
| N/A |
| N/A |
| All disposable ware such as cups, silverware, trash bags, etc. |
Lunch
| FOOD ITEM |
| VARIETY |
| CHOICES |
| NOTES |
| Cold or Hot Entrée |
| 2 |
| 1 |
| Such as hamburgers, cheeseburgers, grilled ham and cheese, grilled cheese, sandwiches, or wraps. Coordinate directly with the unit to establish variety % |
| Accompaniments |
| N/A |
| N/A |
| Such as sliced tomatoes, onions, pickles, lettuce leaves. |
| Cold or Hot Starch |
| 1 |
| 1 |
| Such as French fries, onion rings, and assorted chips and pretzels. |
| Cold or Hot Vegetable |
| 2 |
| 1 |
| Limit to 1 fried vegetable per variety. |
| Field Salad |
| 1 |
| 1 |
| Typical “house” salad or Potato salad etc. |
| Dressing |
| 3 |
| 1 |
| Coordinate with the unit to prevent waste. |
| Beverage |
| 2 |
| 2 |
| Can be Bulk. Gatorade, soda pop, Iced Tea, Hot Coffee, or substitute upon direct coordination with the unit. 12oz min. No energy drinks, energy shots, energy gels. |
| Milk |
| 1 |
| 1 |
| White only. No bulk containers. Work with the unit to prevent waste. |
| Condiments |
| N/A |
| N/A |
| As needed |
| Disposable Ware |
| N/A |
| N/A |
| All disposable ware such as cups, silverware, trash bag etc. |
Dinner
| FOOD ITEM |
| VARIETY |
| CHOICE |
| NOTES |
| Entrée |
| 2 |
| 1 |
| Coordinate directly with unit to establish variety %. No more than one fried entrée per variety. |
| Starch |
| 2 |
| 1 |
| Examples include, Potatoes, rice |
| Hot Vegetable |
| 2 |
| 1 |
| Offer no more than one fried vegetable per variety |
| Field Salad |
| 1 |
| 1 |
| Typical “house” salad or Potato salad, etc. |
| Dressing |
| 3 |
| 1 |
| Coordinate with the unit to establish variety |
| Bread |
| 1 |
| 1 |
| Offer one selection of hot rolls, cornbread, garlic bread, or biscuits to complement the entrée. |
| Soup, Stew, and Chili |
| 1 |
| 1 |
| Offer soup, stew, or chili 3 times per week, 1 time per weekend. Soup either cream based, or broth based. The soup selection(s) should complement the meal. 12oz min |
| Beverage |
| 2 |
| 2 |
| Can be Bulk. Gatorade, Soda Pop, Iced Tea, Hot Coffee, or substitute upon direct coordination with the unit. 12oz min. No energy drinks, energy shots, or energy gels. |
| Milk |
| 1 |
| 1 |
| White only. No large bulk containers. Work with the unit to prevent waste. |
| Dessert |
| 1 |
| 1 |
| Serve every meal. Daily Variety. Examples are cookies, cake, pie, ice cream or pudding |
| Condiments |
| N/A |
| N/A |
| Condiments appropriate to the menu items shall be available. |
| Disposable Ware |
| N/A |
| N/A |
| All disposable ware such as cups, silverware, trash bags, etc. |
4. INARNG Responsibilities: The INARNG shall accurately give a Soldier headcount no later than 2 weeks before the 1st meal is delivered. The INARNG shall also coordinate a drop off point for the meals.
Points of Contact (POCs):
SFC Conley Phone: (765) 265-0394 or Captain Biddle Phone: (765) 753-0200
Department of the Army National Guard