B1 W912R126Q7002_Questions and Answers.pdf

Solicitation Questions and Answers for W912R1-26-Q-7002

From DCNG USPFO

Contracting Officer: LTC Joseph Caldwell

Contracting Specialist: CPT Kyle Hartleben as of 01/12/2026 @ 1400

Q1: Are meals to arrive fully pre-plated for each meal service and then distributed on site?

Or is food to arrive in bulk and be plated on site into takeaway containers during each meal service?

A1: Meals must be prepared at the Vendor’s kitchen, box style meals delivered. Vendor shall state where their kitchen facility is located.

Q2: For Labels, does the full list of items need to be listed, or can it just list the protein?

A2: Just protein is generally sufficient, but full menu description is preferred to ensure dietary and allergy restrictions are met.

Q3: Would the cold component need to be pre-packaged as well or would be packaged on site?

A3: The instruction that meals are to be "box style meals delivered" implies that all components, including cold items, are to be pre-packaged. Beverages can be delivered in bulk (i.e. bottles and cans).

Q4: Is the requested 21-day menu, for one meal daily as a sample, or is a full menu required of 4 meals a day?

A4: The 21 day menu is designed to show the rotational menu of each meal (4 meals per day) within a 21 day period.

Q5: Can the midnight meal be the same as the lunch meal, assuming that they are different groups eating for that service?

A5: This is acceptable.

Q6: Can the midnight meal be a cold boxed meal?

A6: Cold boxed meals are not acceptable unless requested.

Q7: In regards to the menu, are you open to breakfast sandwiches on some days. These may include a protein, egg, cheese on a bread eg. english muffin?

A7: Yes, breakfast sandwiches on some days will be sufficient, assuming all portion sizes and nutrition requirements are met.

Q8: My understanding is that all meals will be boxed, if that is the case can the contractor box the hot meals separately and hold drinks and condiments separately and set those up on the service line? This way cold drinks can be kept cold etc. Also are you open to buffet setup if anything or the facilities do not permit buffet style setup?

A8: The provided text confirms "box style meals delivered" and that the contractor is to provide "necessary service equipment like chafing dishes, utensils, etc." It does not explicitly state if components can be boxed separately but does rule out a buffet-style setup.

Q9: Will the vendor be allowed to prepare the meals in the facility or do they have to be offsite?

A9: Meals must be prepared at the Vendor’s kitchen, box style meals delivered.

Q10: Will the dining facilities have tables and chairs for dining, or the contractor needs to provide that?

A10: Contractor does not need to supply tables or chairs for the consumption of meals.

Q11: For the service areas- will the contractor need to bring in tables to setup the serving line or those will be provided.

A11: Contractor does not need to supply tables or chairs for the serving/distribution of meals.

Q12: What equipment is available for the contractor to use during service time. For example, are there refrigerators and hot holding cases to hold extra food temporarily during meal time? Or contractor must bring those?

A12: The requirement states meals are prepared offsite at the vendor's kitchen. The PWS mentions the "contractor shall ... provide the necessary service equipment like chafing dishes, utensils, etc.," which implies the contractor is responsible for bringing their own hot/cold holding equipment.

Q13: Will this standard drop-off and service times be the same for all locations or will differ.

A13: standards and time are expected to be consistent but flexibility/adaptability to change in quantity and schedule is required.

Q14: Can you confirm if for example all breakfast meals per day will be served at 1 location or if they will be served at multiple locations?

A14: The meals distribution is close to 50/50 at each location. The locations are:

- Location 1: DC National Guard Armory, 2001 E Capitol St SE, Washington DC 20003

- Location 2: Joint Base Anacostia Bolling, Logistics Support Area, 241-299 Wick Dra

SW, Washington DC 20593

Q15: Could you please confirm whether only vendors who currently possess this SVRA authorization certificate are eligible to submit a bid for this opportunity? Or, are vendors without this certificate also eligible to compete?

A15: No, vendors without the State Vocational Rehabilitation Agency (SVRA) authorization certificate are also eligible to compete.

Q16: Will this start February 1-March 31? I know it says February-March but I don’t see the exact date.

A16: Base Period is 1-28 February. Option Period is 1-31 March.

Q17: Would the vendor be allowed to invoice weekly or bi-weekly?

A17: Invoice can be done weekly.

Q18: Will we be notified of any allergies?

A18: Yes you will be notified of meal restrictions, etc. post award.

Q19: Once the solicitations closes, how soon will the vendor know if they have won or lost the bid?

A19: The apparent successful offeror will know they won the contract before 23 January.

The unsuccessful offerors will find out via SAM.gov at award.

Q20: Is the estimated 2,700 personnel a daily event total (i.e. 2,700 personnel served for the entire day)? Or is the estimated 2,700 personnel a per meal total (i.e. breakfast = 2,700 personnel, lunch = 2,700 personnel, etc.)?

A20: This is a per-meal total. The estimate is 2,122 (Breakfast), 2,679 (Lunch), 2,515 (Dinner), and 87 (Midnight). The contractor must be able to provide up to 2,700 for Breakfast, Lunch, and Dinner, and up to 250 for Midnight.

Q21: At this time, we do not see Attachment 2 – Pricing Exhibit posted with the solicitation documents in SAM.gov. Could you please share the attachment or confirm where it may be accessed?

A21: Pricing exhibit has now been posted to SAM.gov.