Answer to Industry Questions.docx
DOCX document 68 KB Posted
- Attached to
- 329th Annual Training Meals (Bold Quest)
- Solicitation number
- W912LQ-25-Q-A033
About this file
This document is an "Answers to Industry Questions" file related to a Request for Quote (RFQ) for prepared meals support for the Virginia Army National Guard. The solicitation (W912LQ-25-Q-A033) seeks a contractor to provide meals at Fort Pickett in Blackstone, Virginia from September 6-30, 2025, during the 329th Annual Training (Bold Quest). The procurement is a 100% Small Business Set-Aside with a Firm Fixed-Price Contract, classified under NAICS code 311991 for Perishable Prepared Food Manufacturing.
Key details include an electronic quote submission deadline of August 8, 2025 at 11:00 AM EST, with quotes to be emailed to david.a.pickard.civ@army.mil. The government will award to the responsible vendor offering the lowest price for fresh, quality prepared meals. The contract requires an active SAM registration, involves a one-time net 30 invoice, and does not mandate specific food safety certifications or on-site setup. Vendors must quote all line items, hold pricing for 60 calendar days, and refer to specific sections of the Performance Work Statement (PWS) for detailed requirements regarding meal packaging, quality monitoring, and personnel background checks.
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Other files
| File | Type | Posted |
|---|---|---|
| Solicitation - W912LQ25QA033.pdf | ||
| Statement of Work 329th Meals Bold Quest.docx | DOCX document |
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Text version
NATIONAL GUARD BUREAU
U.S. PROPERTY & FISCAL OFFICER FOR VIRGINIA
6090 STRATHMORE ROAD
WAREHOUSE 15, BAY H
RICHMOND, VIRGINIA 23237-1103
REPLY TO
ATTENTION OF August 1, 2025
USPFO-Virginia-ASO
Answers to Industry Questions
Q1. How should meals be packaged (e.g., individual containers, bulk trays, tamper-proof) / Are meals to be pre-packaged for pick-up by the soldiers?
A1. See Section 5.3.1 of the PWS.
Q2. Is the contractor required to provide proof of delivery or electronic tracking?
A2. No but coordination should be a regular task so nothing is missed.
Q3. Is the contractor required to hold specific food safety certifications (e.g., ServSafe)?
A3. No but see Section 5.0, 5.3.10
Q4. Are food preparation facilities subject to inspections or certifications (FDA, USDA, local health dept)?
A4. See Section 5.0, 5.3.10 and 5.6.3 of the PWS.
Q5. Will background checks be required for personnel involved in food prep or delivery?
A5. See Section 1.4.5 of the PWS.
Q6. How will meal quality and consistency be monitored?
A6. See Technical Exhibit 1 of the PWS and 5.3.7
Q7. Are taste tests, site visits, or audits part of the evaluation process?
A7. See Technical Exhibit 1 of the PWS and 5.3.7
Q8. Is the pricing structure per meal, per delivery, or flat rate?
A8. Please see the Solicitation Description under Section 4 - Addendum to 52.212-1(A)(1) for pricing structure.
Q9. What are the invoicing terms and payment schedule (monthly, net 30, etc.)?
A9. This is a one-time invoice of net 30.
Q10. Is any on-site setup required by the contractor?
A10. No setting up required but coordinate with COR on where they want you to place the food.
Q11. Are bonding or insurance requirements part of the contract?
A11. No, but it might be good practice if something happens.
Q12. Has the vendor had previous similar contracts, and can the vendor provide previous references or samples?
A12. There is no previous vendor.
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File details come from the government source that posted it. Updated .