Q&A_KP.pdf

Responses to Questions (Q&A), 19 July 2017, RFQ: W912LA‐17‐T‐9001

Q1 ‐ Can you please advise if the following information is the incumbent for the above Solicitation?

Solicitation Number: W912LA16T9001

Contract Number: W912LA16P9003

Vendor Name: The Snider Group, LLC

A1 – That is correct, the incumbent contractor is Snider Group, LLC, contract W912LA‐16‐P‐9003.

Q2 ‐ Could you please provide the incumbent contract number? If not, is this a new requirement?

A2 – The incumbent contract number is W912LA‐16‐P‐9003.

Q3 ‐ Is this a new effort or was there a previous contractor that fulfilled these services? If the latter, can you provide the:

Contractor Name

Contract #

A3 – The incumbent contractor is the Snider Group, LLC, contract number W912LA‐16‐P‐9003

Q4 ‐ Is it common practice for the food preparation to begin on the Friday before each weekend meal events?

A4 ‐ Yes, there is a need for prep, (i.e. salad bar items, meat Items that require marinades, sauces, starches that require preparation, fresh vegetables that are blanched before cooking, soups, baking fresh bread).

Q5 ‐ The RFP says a full‐time manager is required. What days/hours would this person work? Can we designate a full time manager Thursday, Friday, Saturday, and Sunday? Is there a need for a manager to be on site daily?

A5 ‐ The bldg. in which the dining facility is located is open from 0630‐ 1730. Dining Facility Serving hours are from 1000‐1230. A manager is required Friday through Sunday for employee issues, cooking preparation process issues, cooking the actual meal, serving and cleaning the facility issues, dishwashing and pots and pans.

Q6 ‐ For staffing of the food service line, is there a controlled group timeframe for lunch or is it open to whenever the customers decide to come in over the lunch hours?

A6 ‐ Lunch serving for members start at 1000‐1230.

Q7 ‐ Please provide how many staff are required for Bussing 4 café line service 4, short order line 1.

A7 – Based on historical estimates/workload, the heaviest load of customers comes in starting at 1100 and dies down at about 1205. One line is usually shut down by 1205 pending on customer influx. The shift leader will confirm that with the military person in charge.

Q8 ‐ What does the “carry out” station consist of?

A8 ‐ We don’t have a carryout station yet. It is just customers going through the serving line asking for a carry out tray to take out of the facility.

Q9 ‐ Will we be responsible for delivery of meals to offsite locations?

A9 – No, contractor will just prepare the meals for offsite location. Somebody will pick up and deliver to the site. During family days and Christmas holidays the base may ask for an offsite location to feed at least average 1000 personnel. Usually the airplane hangars are used or the outside gazebos. Meals are prepped in the facility kitchen. The fulltime Air Guard staff will give the contract manager directions on how everything will flow.

Q10 ‐ Please confirm the food and supplies are ordered and provided by CIANG?

A10 – Yes, food and supplies are ordered by CIANG. Orders come in Wednesday –Thursday before drill weekend.

Q11 ‐ Do we need to be on‐hand to supply staff for delivery of food and supplies?

A11 – No, full time military staff takes care of the delivery.

Q12 ‐ Will there be an opportunity to tour the site prior to submittal?

A12 – Yes, a site visit will be scheduled.

Q13 ‐ Is it necessary to be registered for Wide Area Work Flow prior to bid submittal?

A13 – It is necessary to be registered in SAM prior to bidding, however registration for Wide Area Work

Flow (WAWF) will be required after contract award for payment purposes.

Q14 ‐ Can you clarify how many family days and holiday meals there are in the course of a year?

A14 – 1‐2