RFQ_W912MM-19-Q-0010.pdf

SEE ADDENDUM

(No Collect Calls)

W912MM19Q0010 20-Mar-2019

b. TELEPHONE NUMBER

605-737-6614

8. OFFER DUE DATE/LOCAL TIME

01:00 PM 11 Apr 2019

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912MM9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

SHAWN H. HARWOOD

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

0 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

W912MM - USPFO FOR SOUTH DAKOTA

ATTN: SHAWN HARWOOD

E-MAIL: SHAWN.H.HARWOOD.MIL@MAIL.MIL

2823 WEST MAIN ST, BLDG 420

RAPID CITY SD 57702-8170

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W56TJU 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

196TH REGIMENT (RTI)

196TH REGIMENT (RTI)

60 SHERIDAN ST

FT MEADE SD 57741

TEL: 605-737-6486 FAX:

605-737-6752FAX:

TEL: 605-737-6614 SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$38,500,000

NAICS:

722310

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF46

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W912MM19Q0010

Section SF 1449 - CONTINUATION SHEET

PROPOSAL SCHEDULE

SECTION B PRICE QUOTE SCHEDULE

1. Cost of Meals for consumption inside of Freedom Hall, Ft.. Meade, SD:

a. Breakfast $________ per meal FY 19 $________ per meal FY20 $ _________per meal FY21

b. Lunch $________ per meal FY 19 $________ per meal FY20 $ _________per meal FY21

c. Dinner $________ per meal FY 19 $________ per meal FY20 $ _________per meal FY21

d. Sack Meal $________ per meal FY 19 $________ per meal FY20 $ _________per meal FY21

e. CMRA Report $_________ FY19 $ ________CMRA FY20 $_________CMRA FY21

2. OFFER INFORMATION. The Regional Training Institute (RTI) and South Dakota Army National Guard (SDARNG) has the requirement to support scheduled training/courses with meals. The requirement is for contractor served, cafeteria style meals, along with some other special types of meal requirements. The Contractor shall provide the meals as specified in the enclosed 14 Day Menu or provide a proposed 14 day menu of their own with the proposal. Meals will be all-you-can-eat quantities for all meal items except the meat entrée (portion size of meat entrée shall be stated within the solicitation). Contractor shall provide all subsistence, supplies, and labor for the commercial meals. This shall be a “turnkey” operation where the contractor shall rent the dining facility and miscellaneous food preparation equipment under accountability. The contractor shall incur a daily fee of $58 and a $50 admin monthly fee for use of the facility. The contractor will coordinate with the SDFMO to pay fees. Any other equipment deemed necessary will be provided by the Contractor. The resulting contract will be firm fixed price.

The initial contract period shall be for 2 months, with 2 additional option periods of 2 months each over the next 2 years. The Government will provide preliminary written notice 10 days prior to end of performance period to inform the contractor whether the Government desires to exercise the option period. If the scope of work changes prior to any option period the Government will notify the Contractor of such and the new requirement will be solicited. The maximum length of the contract and option period shall not exceed 3 performance periods.

CLIN 0010 - 0050 Base Period (Performance Period: 01 June 2019 – 27 July 2019) CLIN 1010 & 1020 Option Period 1 (Anticipated Performance Period: 1 Jun 2020 – 31 Jul 2020) CLIN 2010 & 2020 Option Period 2 (Anticipated Performance Period: 1 Jun 2021 – 31 Jul 2021)

3. QUANTITY OF MEALS TO BE SERVED. The number of meals to be served will be dependent on the number of personnel that participate in the training exercise. The Government will be liable for the number of meals consumed by SUBSISTENCE-IN-KIND (SIK) personnel as verified by the Contracting Officers Representative (COR). See Tentative Numbers for meal quantity estimates. Past History indicates 70% of the meal quantity estimate is closer to the actual numbers. For any meal where only staff are to be served the Government Guarantee’s 20 meals unless prior coordination is made for number of meals to be served.

Because the actual number of meals to be served will be unknown at the time of award, the contract shall provide funding for the estimated numbers of meals. The Contractor shall not exceed the dollar figure listed within Block 28 of the SF1449. If the Government determines that additional monies are required for continuation of the contract, the Contracting Officer shall incorporate the additional monies upon receipt of a certification of funds.

4. EVALUATION FOR AWARD. The Government will evaluate each prospective offer utilizing proposed costs for all meals based on the tentative numbers provided and past performance. Past performance will be evaluated as per references provided. See clause 52.212-2, Evaluation – Commercial Items.

5. INSURANCE REQUIREMENTS. Upon award of contract, the Contractor shall provide the Contracting Officer proof of insurance. At a minimum the insurance coverage shall include Workman’s Compensation, automotive insurance, and general liability insurance for the duration of the contract. The policies evidencing required insurance shall contain an endorsement to the effect that any cancellation or any material change adversely affecting the Government’s interest shall not be effective (1) for such period as the laws of the State in which this contract is to be performed prescribe or (2) until 30 days after the insurer or the Contractor gives written notice to the Contracting Officer, whichever period is longer. The Contractor shall maintain a copy of all employees and subcontractor’s proofs of required insurance, and shall make copies available to the Contracting officer upon request.

6. ADDITIONAL INSURED ENDORSEMENT. The required insurance shall include an additional insured endorsement. This endorsement will be noted on the Certificate of Insurance and include the following:

a. FULL legal name of individual insured: South Dakota Army National Guard/USPFO for South Dakota.

b. Specific location of operation: Freedom Hall, Bldg 159, Fort Meade, South Dakota (near Sturgis, SD).

c. Time Frame: 31 May 19– 27 Jul 19 is the anticipated time the contractor shall posses the dining facility.

d. A 30-day notice of cancellation will be provided to the individual insured.

7. SUBSISTENCE-IN-KIND (SIK). SIK diner is a patron whom the Government has a responsibility to provide subsistence, and by providing the meal it is considered to be in the Government’s best interest.

8. PERFORMANCE REQUIREMENTS. The contractor’s continued performance shall comply with industry standard food practices and any food service codes of city, state, and federal government. The menu and standards have been devised from the Soldier Fueling Initiative (SFI) and the Armed Forces Recipe Service TM 10-412 to improve readiness and increase Initial Military Training (IMT) Soldier fitness and performance. Menu combinations offered at each meal must provide variety, contrast in texture, flavor, and color. All items available at the beginning of the meal are to be available throughout the meal. See the Daily Menu Plan to plan each specific day’s menu. All portion and food components can be referenced using the USDA My Plate guidance (http://chosemyplate.gov). Sanitation and food storage and serving standards are regulated by TB MED 530, Food Service Sanitation. Also see section 5.1, Contractor Quality Control.

9. PERFORMANCE EVALUATION: Performance of service will be evaluated to determine whether it meets the performance requirements of the contract. When the performance requirements are not met, the COR shall immediately advise the Contracting Officer and the contracting officer will issue a Contract Discrepancy Report (CDR) to the contractor. The contractor shall respond to the CDR and return it to the contracting officer within 2 calendar days of receipt. The government will evaluate the contractor response and determine if it is acceptable. If a deficiency is repeated, a CURE NOTICE will be sent to the Contractor. See Inspection Checklist and SOW Section

5.2 and 5.3 for information.

10. INVOICING. The Contractor shall reconcile number of meals consumed with the COR daily. With the exception of the final payment, the minimum time frame which an invoice can be submitted for payment shall be 7 calendar days (biweekly invoicing is preferred). Invoicing will be completed electronically at https://wawf.eb.mil/.

Payment will be based on the actual number of SIK diners and authorized patron headcount.

11. PAYMENT. The Government shall process payments in arrears. Advance payments ARE NOT authorized under this contract. Payments shall be processed in accordance to the Prompt Payment Act. Payments will be made via electronic funds transfer (EFT) to the account specified by the contractor in System for Award Management (SAM). Prior to the final invoice being processed for payment, the Contractor return all Government Furnished Property (GFP) to the Government, provide a Release of Claim and certification that suppliers, workers, etc. have been paid..

12. SERVICE CONTRACT ACT. Contractor shall comply with the Service Contract Act. Current Department of Labor (DOL) wages are included within this document. For the duration of the contract, the Contractor shall post the wage rates on the Government-furnished bulletin board for public viewing.

13. SITE VISIT. An on-site visit, at Ft. Meade, Freedom Hall (Bldg 159), will be conducted at 8:00 AM (MT) on 04 April 2019. During the site visit potential Contractors can see the dining facility and ask questions about the requirements of this Request for Quotes (RFQ). It is recommended that all interested parties participate in the site visit. The site visit minutes will be posted by amendment to the solicitation. Other than at the site visit all questions will be submitted in writing. The deadline for questions is 1000 09 April 2019.

14. PRE-PERFORMANCE CONFERENCE. The selected Contractor is required to attend a pre-performance conference. The purpose of the conference is so the Contractor and Contracting Officer can exchange additional pertinent information regarding contract performance. The Contractor shall also provide a listing of any Contractor owned equipment he anticipates utilizing. Anticipated date for the pre-performance is 23 May 2019.

15. SYSTEM FOR AWARD MANAGEMENT (SAM). The Federal Government requires a potential Contractor to be registered in SAM prior to receiving any contract award. Contractors must be registered to be awarded a government contract. Potential contractors can accomplish these registrations at www.sam.gov via the Internet.

16. REQUEST FOR QUOTES. Your RFQ shall include the following:

a. SF1449, Solicitation/Contract/Order for Commercial Items (Blocks 12, 17a, 17b, 30a, 30b, & 30c completed).

b. Section B Proposal Schedule, prices/costs. (Page 3)

c. References – A list of two (2) - four (4) references within the past 3 years. References provided shall be from contracts of similar type/scope as this requirement. (Prospective contractor shall send Reference Questionnaire to references identified on the reference list for questionnaire completion.) References shall return completed questionnaire directly to contracting office (block 9 of SF 1449). See next page for Reference Questionnaire.

d. FAR Clause 52.212-3 ALT I Offer or Representations and Certifications - Commercial Items (JAN 2005) completed Online Representation and certifications administrative (ORCA).

e. Acknowledgement of any material amendments that may be issued against the solicitation.

17. MAILING ADDRESS. Send/deliver/email your RFQ to the address in block 9 of the SF 1449. Hand carried RFQs must be received PRIOR TO the Offer Due Date/Local Time (block 8) on the SF1449.

18. CONTRACTOR MANPOWER REPORTING. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Army collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil. If charging to a price to complete Contracting Manpower Reporting submit price on Section B Pricing Price Schedule.

REQUEST FOR PROPOSAL W912MM-19-Q-0010 REFERENCE QUESTIONAIRE

Questionnaire is to be completed by the reference firm personnel and returned directly to USPFO for South Dakota, Building 420 ATTN: S Harwood, 2823 W Main, Rapid City, SD 57702-8186. Questionnaires can also be faxed to 605-737-6752 or e-mailed to shawn.h.harwood.mil@mail.mil.

FIRM EVALUATED: __________________________________________________

FIRM PROVIDING REFERENCE: ____________________________________________________________

POC PRINTED & TELEPHONE NUMBER: ____________________________________________________

POC SIGNATURE & DATE: __________________________________________________________

1. What was the performance period (dates) of your contract with the contractor and contract dollar value?

2. Provide a brief description of the services contracted/provided by the Contractor.

3. Within the contract(s) your firm had with the contractor, did the Contractor have to provide the food products, labor, etc. to prepare and serve the meals?

4. Was any Government owned furnished facility/equipment hand receipted to the Contractor?

5. With an estimated head count of 125-200 per meal, do you feel that the Contractor has the experience to accomplish serving within 80 minutes?

6. Do you feel the Contractor has adequate financial resources to perform a contract with a value estimated between $90,000 and $150,000 or the ability to obtain such resources?

7. Does the contractor have the necessary experience, technical skills and operational controls to accomplish a 60 day contract serving 3 meals per day? Does the Contractor have the capability of obtaining the necessary personnel?

8. Is the contractor knowledgeable in and did they follow proper food handling procedures?

9. Does the contractor have a satisfactory record of integrity and business ethics?

10. What is your overall rating of the contractor (poor/marginal/satisfactory/good/excellent) and would you consider the contractor for future awards?

11. Other Comments:

STATEMENT OF WORK

PERFORMANCE WORK STATEMENT (PWS)

1: GENERAL INFORMATION

1.1 SCOPE OF WORK. This is a firm, fixed-price contract based on pricing for each meal (breakfast, lunch, dinner). The contractor shall provide all labor, subsistence, and supplies necessary to provide contractor served, commercial type meals at Ft. Meade, SD, 196th Regiment (RTI) Dining Facility (Freedom Hall). The contractor shall perform to the standards in this contract. Authorized diners are identified by two classifications: Subsistence-in-Kind (SIK) and Non-SIK. The Government will provide payment only for SIK diners. Non-SIK diners will pay contractor for meals consumed. Estimated workload information is provided in the Tentative Numbers Section.

1.2 PERSONNEL. The contractor shall furnish all personnel to accomplish work required by this contract. The dining facility manager, food preparation and serving personnel shall read, write, speak, and understand English.

1.2.1 DINING FACILITY MANAGER(S). The contractor shall provide a dining facility manager to oversee and manage this dining operation. The dining facility manager or a designated assistant shall be present during all operating hours of the dining facility. The contractor shall submit the name(s) and phone numbers of the dining facility manager(s) to the CO at the pre-performance conference.

1.2.2 COMPANY EMPLOYEES. Contractor personnel shall be easily recognized employees of the company. The Contractor shall provide an employee list to the COR.

1.2.3 CONFLICT OF INTEREST. The Contractor shall not employ any person who is an employee of the United Stated Government or Department of Defense, military or civilian, if the employment of that person would create, or appear as, a conflict of interest.

1.2.4. PERSONAL HYGIENE. Contractor personnel hygiene will be IAW with all Food industry Health Code Regulations.

1.2.5. TOBACCO. No use of tobacco in any form except during break periods and only in designated areas. This is a non-smoking building.

1.2.5 SEPARATION OF DUTIES. Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

1.2.6 USE OF ALCOHOLIC BEVERAGES/DRUGS. The use of alcoholic beverages or illegal drugs by Contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs.

1.2.7 LOITERING. Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility. The Contractor shall allow only authorized personnel to be present in kitchen, storage, serving, or washing areas.

1.2.8 REMOVAL OF CONTRACTOR EMPLOYEES. All personnel employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary.

The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of Contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance.

1.2.9 VEHICLE OPERATORS. Contractor personnel operating privately owned vehicles on the installation shall have a valid state license to operate a motor vehicle and shall comply with the current Installation Standard Operating Procedures. (Contractor is responsible to ensure all employees have current vehicle insurance while operating them on the Installation).

1.3 SAFETY. Upon the contract start date, the Contractor shall implement a safety program and provide a safety orientation for employees immediately following their employment.

1.4 EMERGENCY MEDICAL TREATMENT. Government furnished medical service is not available to Contractor personnel. Contractor is responsible to ensure employees are provided medical care in the local community.

1.4.1 ACCIDENT/INJURY REPORTING. Immediately upon the occurrence of a job related injury, the Contractor shall notify the COR/Contracting Office at 605-737-6614, 6454 or 6738.

1.5 FIRE PREVENTION AND PROTECTION. The Contractor shall provide an orientation to all employees on fire prevention and protection in accordance with (IAW) installation SOP.

1.6 HEALTH INSPECTION. IAW local jurisdiction (city, township, county, State) and installation guidance, Medical Advisors, Occupational Health Nurses, or Food Service Board Members may inspect and evaluate the operation at any time when coordinated with the CO/COR. Advance notice to the Contractor does not need to be provided.

1.7 PHYSICAL SECURITY. The Contractor shall be responsible for safeguarding all Government facility property. The Contractor shall, secure the facility, equipment, and supplies, any time during the duty day when personnel are off between meals, out of the building, and also at the close of the facility. No food preparation equipment will be running while the facility is left unattended. No locks can be added or changed without approval from the COR.

1.7.1 ACCESS TO FACILITIES. The Contractor shall provide access to facilities for observations and evaluations by any Government agency or individual authorized access by the CO/COR.

1.7.2 KEY CONTROL. The Regional Training Institute (RTI) will establish and implement a method of accounting for all building access. No keys issued to the Contractor by the Government shall be duplicated. The Contractor shall report any loss of keys to the CO/COR not later than two hours after discovery of such loss. The Contractor shall be responsible for all costs for replacement of keys or locks if such action is necessary due to negligence of Contractor personnel.

1.7.3 STORAGE. Limited storage is available for subsistence products/goods. The Contractor must coordinate delivery of products in a manner to maintain the best possible care for the products. Delivery of subsistence shall not occur during serving hours.

1.8 MEAL SERVICE HOURS. Typical meal service hours for military dining facilities are:

Breakfast 0530-0800 hours, Lunch 1130-1300 hours, Dinner 1700-1900 hours

When variation of meal times and length of meals are necessary they will be coordinated through the COR and the Contractor. The Government reserves the right to vary meal start times.

1.9 OPERATIONAL SECURITY. Access to DoD Facility/Installation: If contractor is not supervised by a government employee, a National Crime Information Center (NCIC) background check is required NLT 10 days prior to access of facility/installation. Contractor will also provide an employee list NLT 5 days prior to the start of providing services.The contractor will protect controlled unclassified information (i.e. training times, number of personnel, etc) pertaining to daily operations. The COR/POC will brief the vendor on what information needs to be protected, why it needs to be protected, and how to protect it.

1.10 CONSERVATION OF UTILITIES. The Contractor shall implement energy conservation programs at the dining facility to ensure energy is conserved. Written policy shall be provided to the CO from the Contractor, if requested.

1.11 ENVIRONMENTAL PROTECTION. The Contractor shall comply with all applicable Federal, State, and local environmental protection laws, regulations, and standards.

1.12 SCHEDULED CLEANING PLAN. The Contractor shall provide a cleaning plan to the CO for approval. A copy of the approved cleaning plan must be provided to the CO at the Pre-performance Conference.

2: GOVERNMENT DINING FACILITY PROPERTY AND SERVICES

2.1 GENERAL. The Government facility contains equipment that is plumbed, wired and/or considered permanent real property. A daily use fee is applicable. The initial issue of all glassware, dishes, and eating utensils is approximately 135 settings. The Contractor shall be required to replace any items at no cost to the Government that are broken or lost due to the fault of the contractors personnel. Seating capacity of the 196th Regiment (RTI) Dining Facility is 130. See Section, Government Facility Equipment, for a complete list.

2.2 ACCOUNTABILITY. The Contractor shall be directly responsible and accountable for all Government Faciltiy Equipment upon delivery of such into its custody or control, in accordance with the terms of this contract.

2.2.1 AUDITS. The Government retains the right to audit the Contractor's equipment control system as frequently as conditions warrant.

2.2.2 INITIAL DINING FACILITY INVENTORY. The Contractor project manager/property control representative, COR, and training site representatives shall jointly inventory the number and condition of all items in the facility to include the serial number of any serial numbered item. See Section, Government Facility Equipment. The Contractor shall be required to sign for the dining facility and equipment in the dining facility.

This inventory is scheduled to occur on or about 28 May 2019. Any other items deemed necessary to operate the facility will be supplied by the Contractor.

2.2.3 CONTRACT COMPLETION/TERMINATION INVENTORY: Upon contract completion, termination, or breaks in performance periods, the Government and the Contractor shall conduct a joint inventory. The Contractor project manager/property control representative, COR, and training site representative will be present at these inventories. Contractor shall return equipment and facility back to the Government no later than 02 Aug 2019.

2.3 CHAIN OF CUSTODY:

2.3.1 REMOVAL OF GOVERNMENT FACILITY EQUIPMENT AND MATERIAL. The COR will provide the

Contractor a chain of custody document when Equipment or Material listed in this contract is removed for repair or replacement from the Contractor operated building/facility.

2.3.2 REPLACEMENT GOVERNMENT EQUIPMENT. When replacement equipment, or material is provided to the Contractor, the Contractor shall immediately acknowledge acceptance and responsibility for the Government Equipment.

2.3.3 LOSS OF OR DAMAGE TO GOVERNMENT PROPERTY. Upon discovery of any loss or damage to Equipment or Material, the Contractor shall immediately notify the COR/CO by verbal means. A written notification shall follow within two days. The Contractor shall investigate and report, in writing, to the COR all cases of loss, damage or destruction of equipment in its possession as soon as the facts become known but not later than 15 days after discovery.

2.3.4 LIABILITY. See FAR CLAUSE 52.237-2 Protection of Government Buildings, Equipment and Vegetation.

2.3.5 RELIEF OF RESPONSIBILITY. See AFARS CLAUSE 45.503 Relief from Responsibility.

2.3.6 EQUIPMENT MANUALS. Equipment operating manuals if available will be provided to the Contractor on contract start date. A joint inventory will be taken of available equipment operating manuals. If any subsequent inventory shall disclose the loss of any manuals the Contractor shall replace the manual by obtaining a new copy from the equipment manufacturer. Replacement manuals shall become the property of the Government.

2.3.7 FACILITIES. The Contractor shall, as directed by the CO, restore the facilities and areas to the condition in which received, fair wear and tear excepted, at time of contract completion or termination of this contract, except as otherwise approved in writing by the CO.

2.3.8 MAINTENANCE. Maintenance, repair, and replacement of Government facilities and equipment will remain the responsibility of the Government unless neglected by the Contractor or his personnel. The Government will accomplish alterations, repairs, and maintenance of dining facilities. The Contractor shall notify the CO/COR, in writing, when obvious building alterations, repairs, of maintenance are required.

2.3.9 EQUIPMENT WARRANTY REPAIRS. Warranty repairs will be accomplished by the manufacturer or dealer, as specified in the equipment warranty. If the Contractor performs unauthorized maintenance such that it voids the warranty, the Contractor shall be responsible for subsequent maintenance of the items for the period that would have been covered by the warranty.

2.4 SERVICES. The Government will furnish:

2.4.1 UTILITIES. Utilities required to operate the dining facility and equipment shall include but are not limited to Electrical, Water, and Gas. SPECIAL NOTE: SEPARATE METERING SYSTEMS ARE NOT AVAILABLE.

2.4.2 TELEPHONE. Local "Class C" service limited to intra-post and Government business only.

2.4.3 INSECT AND RODENT CONTROL. Periodic pest control services. The Contractor shall notify the COR any time insect rodent activity or harborage is discovered to receive Government furnished pest control services.

2.4.4 GROUNDS MAINTENANCE. The Government will maintain the grounds outside facility.

2.4.5 POLICE AND FIRE PROTECTION. The Government will provide the Contractor with the available telephone numbers, addresses and procedures for respective military installation and local civilian sources.

2.4.6 GARBAGE. Currently, there is only one garbage container outside the facility. The Government will supply additional container(s) (to include arranging the proper disposal of the garbage) to accommodate the garbage usage.

Container lids must remain completely closed to avoid animal scavenging and to avoid a trash smell. Cardboard boxes will have to be broken down by the Contractor to comply with local recycling procedures.

2.5 MISCELLANEOUS.

2.5.1 LIGHTBULBS. The Government will provide and install replacement light bulbs.

2.5.2 MENU DISPLAY BOARDS. The Government will provide a display/bulletin board whereby the Contractor shall be able to post the current and next day menus. The Contractor shall post both current and following day menus for Breakfast, Lunch, and Dinner to include price for each meal. These changes will be posted early enough to ensure all diners have access to the following day’s menu.

3: CONTRACTOR FURNISHED ITEMS AND SERVICES

3.1 SUBSISTENCE. The Contractor shall provide all subsistence items necessary to provide and personnel to serve all meals in accordance with the enclosed 14 Day Menu Plan (See Menu Section).

3.2 CLEANING. The Contractor shall provide all cleaning supplies and other items deemed necessary to enable the contractor to perform all sanitation procedures to meet or exceed the requirements of the food service industry and local Health Code standards.

3.3 TABLES. The dining room tables will be maintained during meal serving times and cleaned after every meal.

3.4 FLOORS. The contractor shall keep all floor areas clean and keep free of debris, at all times to include sweeping, vacuuming, mopping, sanitizing, waxing and buffing as predicated by floor type in the receiving, storage, preparation, cooking, serving and dining areas. The facility floor will be kept in a high state of appearance. The Government will furnish tile floor cleaning/wax products.

3.5 LATRINES. 196th Regiment (RTI) Dining Facility’s restroom sinks, stools and floors will be cleaned after every meal. The Government will furnish restroom paper products and stool brushes.

3.6 FACILITY. The dining facility (GFP) woodwork, walls, ceilings, doors, windows, window glass, furniture, equipment and other miscellaneous items will be clean at all times.

3.7 WORKING ATTIRE. The Contractor shall provide all employees the applicable aprons, caps/nets, wash cloths, towels, etc. to comply with industries standards and health regulations. Employees will report to each shift wearing clean uniforms. Aprons worn will be in a high state of cleanliness. Uniforms need to have sleeves (at least ¼ length). No shorts, sandals, flip flops or open toed shoes.

3.8 GARBAGE BAGS. The Contractor shall provide garbage bags for trash cans used in the dining facility.

3.9 GREASE. There is no facility storage for waste grease. The Contractor shall plan and provide for the proper disposal of any waste grease products.

3.10 POSTERS. The Contractor shall display the Wage Determination as stated previously.

3.11 QUARTERS: Government quarters for contractor personnel are not available on this installation.

4: SPECIFIC TASKS FOR MEALS

4.1 DINING FACILITY MEALS. The Contractor shall prepare and serve meals at the Government Dining facility.

Meal planning will be IAW the 14 Day Menu Plan or approved menu.. The specified Breakfast, Lunch & Dinner meals for each day will be served. There will be one line into the dining facility. On most occasions the Staff will eat 30 minutes prior to the students. See the Menu Information for portion sizes of items.

4.2 FOOD SERVING. The Contractor shall serve a complete meal to any authorized patron entering the facility during meal hours. Patrons shall be allowed to request and receive more than one portion of any item included in the menu for the meal being served except the main entrée for lunch and dinner. All authorized patrons to be provided meals that will be charged to the Government will be controlled via use of meal cards, roster or verbally by

COR (SIK). It will be the responsibility of the Contractor to collect payment from all patrons without a meal card at the appropriate contract line item amount (non-SIK).

4.3 SACK MEAL. Only when identified by the Government 24 hours prior to the requirement. This meal is meant to be able to be consumed on the go. See Menu information for Sack Meal items.

4.4 MEALS TO GO. Occasionally RTI personnel may miss a meal due to duty performance. In these situations the Government COR will request a Meal to Go from the Contractor. The Contractor shall provide the meal being requested in a disposable carry out container. Contractor shall provide disposable carry out containers & utensils.

The meal rate charged will be the same rate for the applicable meal served in the dining facility.

4.5 MENU SUBSTITUTIONS. CO/COR can approve menu substitutions.

4.6 SELF SERVICE/CONDIMENTS AREA. Most condiments are required to be provided in individually packaged servings. See Menu Information for specifics.

4.7 AUTHORIZED DINERS. The COR will have control of personnel who enter the dining facility. SIK patrons will be identified by use of a meal card or COR. All other personnel will be considered NON-SIK. See attachment for Tentative Numbers for estimates. Revised SIK numbers will be provided prior to the start date of the contract and then as available.

4.8 SIK HEADCOUNT. The Contractor and COR will reconcile the number of SIK meals served on a daily basis.

Any discrepancies will be brought to the attention of the CO by the COR.

4.9 INVOICING. See item #10 of the price proposal schedule.

4.10 CASHIER. The Contractor shall provide a cashier or method for non-SIK soldiers/patrons to pay for their meal. The Contractor shall have the capability to accept credit or debit cards.

4.11 LOST AND FOUND ARTICLES. All unclaimed items found shall be turned into the COR on a daily basis.

5: QUALITY CONTROL

5.1 CONTRACTOR QUALITY CONTROL PLAN. The Contractor shall establish and follow a quality control program that will meet all requirements for food preparation, cooking, serving and handling IAW industry standards.

An outline of the Contractor's quality control program shall be submitted to the CO prior to award.

5.1.1 QUALITY CONTROL PLAN PROVISIONS. The quality control program, at a minimum shall include an inspection/evaluation system covering all services required by this contract. It shall specify the areas to be inspected/evaluated and approved by the COR. A method of identifying deficiencies in the quality control operations. A method of documenting and enforcing quality control operations. The Contractor shall have full accountability for quality control and quality control programs.

5.1.2 QUALITY CONTROL RECORDS. The Contractor shall maintain records of all evaluations and inspections conducted and corrective actions taken at the installation/local office. The Contractor shall make these documents available to the Government throughout the term of this contract.

5.2 GOVERNMENT QUALITY ASSURANCE. The Government will conduct routine evaluations/inspections without advance notification to the Contractor. These routine inspections will be the main method of surveillance.

Surveillance includes any complaints and if there were indications or concerns over illnesses that occurred from eating the food served by the Contractor. The Government will evaluate the Contractor's performance using the criteria specified in paragraph 5.3. The COR or evaluators will follow the method of surveillance specified in this contract. Government personnel will record all surveillance observations. When an observation indicates sub-standard performance, the COR will require the contract manager or representative at the site to initial the observation. The initialing does not necessarily constitute concurrence with the observation, only acknowledgement that he she has been made aware of the sub-standard performance. Government surveillance of tasks not listed in paragraph 5.3 or by methods other than those listed here in may occur during the performance of this contract. Such surveillance will be done according to standard inspection procedures or other contract provisions. Any action taken by the CO as a result of surveillance will be in accordance with the terms of this contract.

5.3 GOVERNMENT QUALITY ASSURANCE CRITERIA: The Government will evaluate the contractor’s performance based on the following criteria (Also see Inspection Checklist):

5.3.1 ENTRÉE VARIATION: Variation of Entrée recipe from time to time is a good way to enhance variety and is encouraged (i.e. Swiss Steak made with mushroom sauce and Swiss Steak made with tomato sauce.)

5.3.2 PORTION SIZES: Maintain consistent portion sizes. USDA My Plate can be used as guidance http://chosemyplate.gov.

5.3.3 KEEPING SALAD BAR AND SELF SERVICE AREAS STOCKED: Maintaining adequate quantities of food items available on the salad bar and self service areas. Replacing empty dishes (salads) with full dishes of the same or other types.

5.3.4 SIDE DISH VARIETY: Ensuring a good variety of vegetables, breads, fruit, salads, and beverages are available at all meals to support good nutrition and health.

5.3.5 CLEANLINESS: Ensuring the dishes, utensils, trays, food serving equipment and dining facility is kept in a high state of cleanliness at all times. Ensuring that it meets or exceeds health code standards. Ensuring that all employees maintain a clean appearance.

5.3.6 GARBAGE CONTROL: Ensure that garbage area outside the dining hall is kept up and garbage containers are not overflowing. Garbage containers must be kept closed as to not allow access by critters.

MENU INFORMATION

MENU INFORMATION/FORMAT

MENU’S: The enclosed Menu Plan is structured with the intent to meet the increased nutritional demands of intense training and provide a variety of selections resulting in a high percentage of satisfied diners. The menu and standards have been devised from the Soldier Fueling Initiative (SFI) and the Armed Forces Recipe Service TM 10- 412 to improve readiness and increase Initial Military Training (IMT) Soldier fitness and performance. Menu combinations offered at each meal must provide variety, contrast in texture, flavor, and color. All items available at the beginning of the meal are available throughout the meal. See the items listed below and the Daily Menu Plan to plan each specific day’s menu. All portion and food components can be referenced using the USDA MyPlate guidance (http://chosemyplate.gov). Contractor menus must be approved by the COR at least 1 week prior to serving the meals. All sanitation and food storage and serving standards are regulated by TB MED 530, Food Service Sanitation.

SALAD BAR: The Salad Bar will be available at every Lunch and Dinner Meal.

1. Salad bar will consist of a leafy green salad in which 50% is dark green leafy vegetables (such as romaine or spinach) and a second leafy green salad in which hard vegetables (such as broccoli, cauliflower, carrots, and radishes) will be mixed into the leafy green salad. Two salads, both 50% dark leafy vegetable, one with hard vegetables mixed into it.

2. Minimum of 10 toppings such as tomatoes, cucumber, green pepper, onion, mushrooms (canned), low fat cottage cheese, legumes, pumpkin seeds, and so forth. At least one legume, cottage cheese, crackers and either pumpkin or sunflower seeds will always be included in the topping options.

3. Five separate salad dressing choices: two choices of regular salad dressing, three choices of low-fat/light salad dressing.

4. A selection of salad oil such as canola, olive, sesame, or blends of these oils will be offered.

5. A selection of vinegar such as apple cider, balsamic, red, or white vinegar will also be offered.

BREAKFAST BAR: The Breakfast Bar will be available at every Breakfast Meal.

1. One cooked cereal choice (oatmeal or grits) without added fat or sugar. – No instant oatmeal or grits

2. Minimum of three dry cereal varieties. All cereal choices must have less than 35% of calories from sugar per serving. Bulk dispensing of the cereal is preferred. See TB Med 530, paragraph 3-40 for standards.

3. At a minimum offer two flavors of low fat (less than 3 g of fat per serving) individual yogurt.

4. Two choices of fresh fruit, rotating varieties at least every two days. Bananas will be one of the two fruits daily.

Oranges when offered will be pre-cut.

CONDIMENT ITEMS ALWAYS AVAILABLE AT ALL MEALS:

There will be NO LIMIT on condiments consumed at each meal such as Peanut Butter which typically needs four to fives times the normal amount set out at each meal.

1. Butter, and/or Trans fat free liquid margarine spread

2. Sugar and Artificial sweetener

3. Salt and Pepper. Salt and pepper shakers are permitted on the table.

4. Sodium free seasonings with no monosodium glutamate (MSG)

5. Catsup, hot sauce, mayonnaise, mustard, relish

6. Jams or jelly. Offer one fruit spread or low sugar jelly/jam

7. Syrup

8. Two or more spreads ( ie low fat cream cheeses, honey)

9. Peanut Butter

10. Salsa *Other condiments will be offered to complement menu items such as steak sauce and tartar sauce.

CONDIMENT PACKAGES: Condiments will be offered in portion control containers, bag in a box pump, or bottles. Condiments may be individually packaged as well. No per person limit will be implemented on these items.

BREADS: Three bread types will be available at every meal.

1. All sliced bread must be whole grain/whole wheat type.

2. At least one bread offered is fortified with at least 15% DV for calcium, 6% DV for folate, and 4% DV for iron.

3. No per person limit on bread will be implemented.

See TB Med 530, paragraph 3-40 for serving standards.

HYDRATION STATION: Offered at every meal.

1. 1% fat fresh pasteurized white milk, skim white milk, and low fat chocolate milk

2. Minimum of one 100% juice options or 100% juice blends: Orange juice fortified with calcium and vitamin D and another juice high in vitamin C.

3. Coffee (regular and decaf)

4. Vegetable juice or tomato juice, preferably low sodium (vegetable juices mixed with fruit juice are not acceptable)

5. Carbohydrate electrolyte beverages ( per 9 ounce serving must contain 11-19 grams carbohydrate, 55-160 mg sodium, and 20-55 mg potassium per standards in AR 40-25): two flavors

6. Based on customer demand, lactose free milk and/or soy milk fortified with calcium, vitamin A and vitamin D.

7. Water

* Hydration station will be placed in an advantageous position to allow for the least impeded movement through the serving line. Dispensers will be properly labeled. All beverages will be at the proper serving temperature and dispensed as indicated in TB MED 530, paragraph 3-39.

DESSERTS: Desserts are at the discreation of the RTI and will be coordinated through the COR. When offered at Lunch and Dinner they will consist of the following. At least two different dessert options will be offered. They will be rotated so that no dessert is offered more than once in a four day period.

1. Angel food cake

2. Bar cookies (less than 150 calories and less than 5 g of fat per serving)

3. Small low-fat muffins (1.5 to 3 ounces, les than 30% of calories from fat, and at least 1 g fiber)

4. Fruit parfaits

5. Fruit salad

6. Low-fat ice cream/frozen yogurt (less than 4 g of fat and less than 120 calories per serving)

7. Gelatin

8. Pudding/pudding parfaits ( ie Bread Pudding, Rice Pudding)

9. Special desert items (pastries, cakes, and pies), not a normal a dessert selection. Special deserts are not part of this contract and will be negotiated and paid for separately of the contract.

VEGETARIAN ENTRÉES’: Vegetarian Entrees’ may become necessary at Breakfast/Lunch/Dinner Meals.

Vegetarian Entrees’ will be provided as a substitute to the main entrée being served and be of equal proportion to the regular meal entrée and available at every meal if requested. If Vegetarian Entrees’ become a requirement, the COR will notify the contractor of the required time period and the estimated number of servings that are necessary.

No Government Menu is available for use. The contractor shall plan/create vegetarian entrees using their expertise.

SACK MEAL. When identified by the Government. A sack meal will include at a minimum.

1. One 6” hoagie or wrap with 3 oz of meat and 1 oz of natural cheese or 2 regular sandwich’s consisting of ham, turkey or roast beef including American, cheddar, provolone, or Swiss Cheese. Bread/ wrap will be whole grain.

2. One Fruit (Whole apple, orange, or banana)

3. One bag of baked chips (assorted variety)

4. One Granola Bar with minimum 28-30 grams carbohydrate, 8-9 grams protein

5. One Individual packaged trail mix (nuts and dried fruit)

6. Individually packaged condiments to include mayonnaise, mustard, salt, and pepper.

MENU: Menu’s below are in addition to the above requirements of the salad bar, breakfast bar, condiments, breads, hydration station, and desserts. The breakfast meal is on seven day cycle and the lunch and dinner meal is on a 14 day cycle.

FOURTH OF JULY MEAL: Served as Lunch or Dinner GRILLED HAMBURGERS and BRATWURST and BBQ CHICKEN

BAKED BEANS

BAKED POTATO WEDGES

CORN ON COB

WATERMELON WEDGES

MENU 1

BREAKFAST

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTIES

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN FRENCH TOAST

LUNCH

BAKED CHICKEN

BROWN RICE WITH TOMATOES

SLICED CARROTS

CORNBREAD

DINNER

ROAST PORK TENDERLOIN

PARSLEY POTATOES

MIXED VEGETABLES

HOT ROLLS

MENU 2

BAKED/GRILLED SAUSAGE PATTY

OVEN FRIED TURKEY BACON

COTTAGE FRIED POTATOES

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

YANKEE POT ROAST

O’BRIEN POTATOES

VEGETABLE STIR FRY

BROWN GRAVY

HOT ROLLS

DINNER

HAMBURGER YAKISOBA

RICE PILAF

CAULIFLOWER

HOT ROLLS

MENU 3

BREAKFAST

BACON

BAKED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

PANCAKES

BRAISED BEEF CUBES

MASHED POTATOES

WHOLE KERNEL CORN

BROWN GRAVY

DINNER

MEAT LOAF (TURKEY)

LYONNAISE POTATOES

SUMMER SQUASH

MENU 4

BAKED/GRILLED SAUSAGE PATTY

BAKED/GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOTES (BAKED/GRILLED)

SCRAMBLED EGGS

SALISBURY STEAK

STEAMED BROWN RICE

MIXED VEGETABLES

BROWN GRAVY

HOT ROLLS

DINNER

BEEF FAJITAS

SPANISH RICE

MEXICAN CORN

JALAPENO CORNBREAD

MENU 5

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

BAKED HAM

SCALLOPED POTATOES

PEAS AND CARROTS

SPAGHETTI W/MEAT SAUCE

STEAMED BROCCOLI

CORN ON COB

GARLIC ROLLS/BREAD

MENU 6

BACON

BAKED/GRILLED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

WHOLE GRAIN WAFFLES

BAKED TURKEY PATTY

LYONNAISE POTATOES

HONEY DIJON VEGETABLES

TURKEY GRAVY

SWEDISH MEATBALLS

MASHED POTATOES

ASPARAGUS

MENU 7

BACON

GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

CHICKEN PARMESAN

STEAMED BROWN RICE

VEGETABLE STIR FRY

GRILLED HAMBURGER

GRILLED CHICKEN SANDWICH

BAKED POTATOES

SEASONED MIXED VEGETABLES

MENU 8

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTIES

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

CRANBERRY GLAZED CHICKEN

RICE PILAF

CAULIFLOWER

CHICKEN GRAVY

MEATBALL STROGANOFF

MASHED POTATOES

GLAZED CARROTS

MENU 9

BAKED/GRILLED SAUSAGE PATTY

OVEN FRIED TURKEY BACON

COTTAGE FRIED POTATOES

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

ROAST PORK TENDERLOIN

ITALIAN ROASTED POTATO

STEAMED PEAS

PEPPER STEAK

MASHED POTATOES

CORN O’BRIEN

MENU 10

BACON

BAKED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

BEEF STIR FRY

STEAMED RICE

CAULIFLOWER COMBO

CORNBREAD

BEEF RAVIOLI

SPICY BROWN RICE PILAF

MIXED VEGETABLES

MENU 11

BAKED/GRILLED SAUSAGE PATTY

BAKED/GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOTES (BAKED/GRILLED)

SCRAMBLED EGGS

BAKED TURKEY AND NOODLES

CARROT SLICES

WHOLE KERNEL CORN

LASAGNA (BEEF)

ORZO W/ SPINACH, TOMATO, ONION

SUMMER SQUASH

MENU 12

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTY

HAS BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

CHICKEN CORDON BLEU

NOODLES…