SOW 129th RTI Catering.pdf

STATEMENT OF WORK (SOW) FOR SUPPLIES

ILLINOIS ARMY NATIONAL GUARD (ILARNG)

129TH REGIONAL TRAINING INSTITUTE (RTI)

Project Title: Catered Meals for State and Federal Training Events

March 3 – September 18, 2020

1. INTRODUCTION. Due to the lack of personnel and the large quantity of meals needed for upcoming training events, the Illinois Army National Guard (ILARNG) 129th RTI needs to procure meals from an appropriate vendor.

2. BACKGROUND. The 129th RTI conducts Inactive Duty Training (IDT) and Military

Occupational Specialty Training (MOS-T) Courses at the Illinois Military Academy (IMA) throughout the year. During these events, training time must be maximized, so mass catered meals are provided on site at Camp Lincoln’s IMA Dining Facility (DFAC) for breakfast, lunch, dinner, and on select days a portion of lunch boxed meals to be delivered to Lincoln Land Community College Workforce Career Center. (see paragraph 4 for address and times)

3. SCOPE OF WORK. The Contractor delivers & sets up a serving line of prepared meals on dates, at the identified meal times & locations, and in the quantities listed in Appendix 1 (meal schedule), and paragraph 4.

The Contractor prepares all meals in a commercial style kitchen that meets IL Department of Public Health requirements for commercial food preparation. The Contractor includes with bid, the address of the kitchen for preparing meals, as well as IL Food Handler's certificate or equivalent certification/licensing demonstrating the ability to prepare/sell food in Illinois legally; and must adhere to Federal, State, and local food safety regulations at all times during food preparation, transportation, delivery, and setup.

Meals closely follow those on the Illinois 21 Day Menu in Appendix 2.

The Contractor supplies disposable cutlery, paper plates, cups, knives, forks, spoons, napkins, and serving utensils.

The Contractor delivers meals no more than one hour prior to the meal times indicated in Paragraph 4, and removes meals no later than one hour after the end of the meal times.

The Contractor provides no service other than delivery and disposal of the Contractors’ products into provided trash cans, and dumpsters.

The Contractor invoices each meal type according to the funding used (State/TRADOC) to support each meal. Quantities for each meal type and designation as State Funded or TRADOC Funded are identified in Appendix 1.

The Contractor pays special attention to and adheres to paragraph 5 “Specifications Required” throughout the contract duration.

4. DELIVERY LOCATION AND MEAL TIMES.

Location #1: IMA DFAC at Camp Lincoln: 1301 N. MacArthur Blvd, Springfield, IL 62702.

These meals will start on 3 March 2020 and go through 17 September 2020 following closely to the example in appendix 1.

Location #2: Lincoln Land Community College, Workforce Career Center dining facility 5250 Shepherd Rd, Springfield, IL 62703 ( on these dates 21 lunch meals only should be separated from that days lunch total and boxed lunch delivered to LLCC. Dates: 7-14 March, 15-22 May, 26 June – 3 July 2020) Ideally, these meals could be delivered prior to noon as the vendor is on the way to Camp Lincoln to deliver/setup the remainder of the meals for that day.

Meal Times:

Breakfast: 6:30am – 7:30am CST Lunch: 12:00pm – 1:00pm CST Dinner: 5:00pm – 6:00pm CST

5. QUANTITY AND DATES REQUIRED. The Contractor provides the quantities of each meal type on the date identified in Appendix 1. Appendix 1 shows meal type, delivery date, totals, and whether the contractor bills according to the State or TRADOC funded SubCLIN.

Total Meal Break down for the duration of the events:

Breakfast Meals:

State-funded SubCLIN: 1,136 ea TRADOC-funded SubCLIN: 4,634 ea

Lunch Meals:

State-funded SubCLIN: 2,120 ea TRADOC-funded SubCLIN: 4,437 ea

Dinner Meals:

State-funded SubCLIN: 884 ea TRADOC-funded SubCLIN: 4,580 ea

6. SPECIFICATIONS REQUIRED. The Contractor delivers & sets up a serving line of prepared meals on dates, at the identified meal times, and in the quantities listed in appendix 1 (meal schedule), updated continuously throughout the contract and provided to the contractor no less than 7 days prior to any meal date. Be advised, appendix 1 (meal schedule), included in this SOW is provided as an example of the daily workload the contractor should expect, although meal numbers and dates may change slightly, the TOTAL number of meals doesn’t exceed paragraph 5. POC notifies the contractor of any allergy or special diet requirements no less than 3 days prior to any meal date.

Meals closely follow those on the Illinois 21 Day Menu in Appendix 2. Main courses rotate to provide adequate variety and do not repeat within a 7 day period. Main course main ingredient type and style do not repeat within a 3 day period, ie: Day 1 pork chop for lunch, pork cutlet for dinner, or lasagna for lunch, spaghetti for dinner, etc.

Contractor indicates serving/portion size on main courses to prevent running out of food before all Soldiers have eaten.

We request a small portion of the following standard items be available as a main course alternative for every meal: variety of dry cereal with milk, bread and peanut butter, whole fresh fruit, granola bars.

Location #1, as indicated in paragraph 4 is the primary location for all meals.

Location #2, a small portion of lunch meals only require delivery to location #2, as indicated in paragraph 4. Boxed lunches are an acceptable option for these meals to negate a return trip by the contractor to remove leftovers or supplies, however, it is at the vendor’s discretion what meals are provided for these lunches. We will work with the vendor to determine the best method for their delivery to location #2. On days where the total lunch meals exceed 21 the remainder of the meals are to be provided at location #1.