WW SOW Final.pdf

SOLICITATION – Request for Quote (RFQ) Catered meals for the Montana Army National Guard Warrior Wellness Program at Fort Harrison (MT)

1.0 GENERAL

1.1 The Contractor shall provide prepared meals in support of the Montana Army National Guard (MTARNG) Warrior Wellness Annual Training in January 2026. The intent is to provide high quality, hearty and filling meals cooked to commercial standards. All meals shall be well balanced for nutritional value while providing variety and caloric needs.

2.0 INSTRUCTION TO OFFERORS

2.1 The Government will award a Firm Fixed Price (FFP) contract resulting from the offer that represents the best value to the Government. The following evaluation factors will be used for the best value determination in accordance with FAR 13.106-2.

2.1.1 Technical: proposed menu of food options being served to include caloric values and conformance to the specifications listed in this RFQ. A 14-day sample menu is required for consideration.

2.1.1.1 Healthier and balanced meals with a high percentage ratio of protein to carbohydrates to fats with the lean protein ratio of the whole meal above 25% as measured by wet weight, provided the meal meets a protein portion size of 4oz or greater for a standard meal.

2.1.1.2 Limited processed ingredients and instead using nutrient rich foods and foods from different food groups.

2.1.2 Past Performance: Evaluation will include (if available) information pulled from CPARS and/or other databases and sources. Per DFARS 213.106-2(b)(i) past performance will include data pulled from Supplier Performance Risk System (SPRS) located in the Procurement Integrated Enterprise Environment (PIEE) platform.

2.1.2.1 The Government may consider any additional sources of information in making its evaluation of submitted quotes.

2.1.3 Price: Price will be evaluated by competition and price reasonableness.

2.2 This is a Small Business Set-aside under the National American Industry Classification System (NAICS) code 722320, “Caterers”.

2.3 SUSPENSE DATE for quotes is 19 December 2025 AT 1300 MDT. It is the quoter’s responsibility to verify Government has received your quote.

2.4 A pre-award tour of this facility will be given on 16 December 2025 at 1000, to all interested offerors.

If no responses are received, the tour will be canceled.

2.5 Requests for Information (RFI) can be submitted to the Point of Contact (POC) listed below. The suspense date for RFIs is 18 December 2025 at 10:00 MDT.

2.6 Quotes shall be submitted by EMAIL ONLY and sent to john.e.gottsch.civ@army.mil . Quotes must include a breakdown for each meal. Attached to the solicitation is a price matrix that shall be completed by the offeror.

2.7 Prior to contract award, the business shall be registered in the System for Award Management (SAM) located at website, http://sam.gov. Registration is free. Free assistance with registration is provided by the Montana APEX Accelerator, formally known as the Montana PTAC. The website for the Montana Accelerator is https://www.montanaapex.org/locations . Select the state your business resides in and select your regional area, or any area listed for help.

2.8 If SAM registration is not in progress or sufficient progress is not made in a timely manner, the business may be deemed technically not acceptable for contract award.

2.9 This requirement, when awarded, will be invoiced, and paid using Wide Area Workflow at https://piee.eb.mil/ .

3. SPECIFICATIONS

3.1 Period of Performance (POP):

FIRST DAY: 16 January 2026 @ 1700 (Dinner) LAST DAY: 30 January 2026 @ 0800 (Breakfast)

3.2 Contractor shall provide adequate personnel to deliver all food items and beverages in a timely manner.

3.2.1 Contractor shall have the ability to provide up to 90 catered meals in a timely manner at each meal service, allowing Soldiers adequate time to consume meals prior to their next training period.

3.3 Contractor shall not repeat a lunch or dinner meal within a five-day period of this contract.

3.4 Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking ham steaks for breakfast and dinner.

3.5 Contractor shall provide meals that offer variety, contrast in texture, flavor, and color. Meals must be equal to a good quality restaurant prepared meal.

3.6 Breakfast. Breakfast shall consist of eggs, meat, meatless entrée, and a potato. Additional options could include low-fat yogurt, cereal, or pastry. Breakfast should have a priority on healthy options and include wholegrain oatmeal, wholegrain breads, cream of wheat, grits, cottage cheese, eggs (hard and soft), smoothies, customizable omelets (vegetable/protein), customizable yogurt bowls that can be topped with fresh fruit, granola, nuts, and seeds. Unprocessed turkey sausage, bacon, ham, pancakes, french toast, and waffles from scratch are acceptable. Peanut butter and syrups free of sweeteners and other additives.

3.6.1 Yogurt (plain and Greek style) must be high in protein and sugar must be under 20g per serving.

Greek yogurt must have more grams of protein than sugar per serving.

3.7 Lunch. Lunch shall be laid out in a similar manner to breakfast (buffet style). At least 3 different types of unprocessed sandwich meat (e.g. turkey, ham, pastrami, roast beef) and three different types of cheeses (e.g. provolone, cheddar, Havarti, etc.) shall be provided. American or any other processed cheese is not authorized. Sandwiches shall be served with lettuce, tomato, mayonnaise, and mustard.

http://sam.gov/ https://www.montanaapex.org/locations https://piee.eb.mil/

Other vegetables like avocados, cucumber, bell peppers etc. are encouraged. Peanut butter and jelly on whole-grain bread shall be served at every lunch. Other appropriate entrée options for lunch include tuna sandwiches/tuna melt on whole wheat bread, wraps, hot/chilled soups, rice/protein bowls, etc. Oil, vinegar, 100% balsamic vinegar, and lemons shall be provided at all salad bars. Homemade dressing acceptable.

3.7.1 AVOID fat-free dressing. No packaged dressings.

3.7.2 Sack Lunches will be required at least twice during the Period of Performance.

3.8 Dinner. Dinner shall include main entrée, starch, vegetable, salad, and a beverage. Dinner should include a main entrée and be accompanied with a fresh vegetable and complex carb/starch (sweet potatoes, brown rice, black beans, quinoa, etc.). A salad bar shall be present at all dinners. The offerings on the salad bar shall be equal to or better than what would be found at a salad bar in a quality restaurant.

3.8.1 The main entrée shall be lean protein that is enhanced with dry seasonings. If a sauce/condiment should be used it must be low in added sugar and pack nutritious ingredients like protein, healthy fats, and fiber (e.g. pesto, marinara, salsa, tahini, mustard, hummus, guacamole, apple cider vinegar, raw honey, lemon juice, balsamic vinegar, red hot sauce, extra virgin olive oil, etc.). Examples of a healthy entrée would be spaghetti and meatballs (80-90% lean ground beef), seasoned chicken breasts, pesto pork chop, cod, tacos on whole wheat tortillas (80-90% lean ground beef), etc.

3.9 Snacks. Snacks shall be provided to fill nutritional gaps and boost energy without causing weight gain.

Snacks shall be low-sugar macro-balanced snacks, packaged or fresh, and will be available during/after each meal for each person to take to class (ex: yogurt, trail mix, smoothies, single serve packs of vegetables, string cheese, protein bars, dry roasted unsalted nuts or seeds, trail mix, peanut butter, bananas, whole grain pretzels, and beef jerky).

3.10 Contractor shall provide healthy beverage options. Soda is not authorized to serve for this contract.

Beverages include but are not limited to tomato (V8 juice), unsweetened tea, orange juice, apple juice, pomegranate juice, grapefruit juice, or almond milk. Low fat chocolate milk, hot tea, and coffee should be served at every breakfast. Hot beverages should be served with almond milk, half and half, sugar, sugar in the raw, or raw honey. Sweet’ N Low, Sunett, NutraSweet, Splenda, Newtame, Sweet One, and Equal are not authorized. Decaf coffee and tea are acceptable for lunch and dinner.

3.11 Three types of fresh fruits shall be available as an option for every meal. Examples of acceptable fruit are Grapefruit, Apples, Bananas, Clementine Oranges, Strawberries, Blueberries, Cantaloupe and melons.

3.12 Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, peanut butter, jelly, etc.) to complement the meals being served.

3.13 Contractor shall serve buffet style; Ala Carte ordering is prohibited.

3.14 The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for portion control, allowing second plates if all individuals have received their first plate of food.

3.15 All potentially hazardous food shall be maintained at: 135F (57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria.

3.16 Contractor shall comply with all FDA Food Code guidelines. Most current version is 2022 but it is the responsibility of the quoter to keep current with FDA Food Codes. The following website can be used to check for the latest version:

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

3.17 Contractor shall purchase food in the performance of this contract from only approved vendors in accordance with (IAW) the FDA Food Code guidelines. A list of food sources must be provided upon request. The food purchased shall be from a USA company.

3.18 The meal counts are approximate and listed at the maximum capacity. The numbers given for meals not-to-exceed ceiling. The government point of contact will provide a more accurate count of meals no later than 24 hours prior to the meal. See section 7.

3.19 The government will not be responsible for prepared portions above the unit’s headcount. If the headcount changes without notification within 24 hours of a meal and this causes the vendor to incur otherwise non-billable costs for perishable food from those additional portions provided and has no alternative business use, the vendor shall be reimbursed for those food costs. The Contractor must have this food itemized and approved by the contracting officer for reimbursement.

3.20 Contractor shall ONLY contact the government point of contact, or the Contract Specialist to address any concerns or receive clarification after the contract award. Only the Contracting Officer can approve any changes outside the scope of the specifications or any request which could change the contract terms and conditions to include funding.

3.21 Contractors shall follow and comply with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

4. FACILITIES

4.1 Meals shall be served at a prearranged chow hall, located at Fort Harrison. This location will be reserved and arranged by the Government after the contract is awarded. If there is a request by the Contractor to serve out of a different facility on Fort Harrison, approval shall be made by the Contracting Officer. Meals shall be delivered to this building prepared and ready to serve. The contract awardee will have access to a steam table, chilled salad bar island, and cold storage to aid in the distribution of meals.

Meals shall be served by the contractor’s personnel.

4.1.1 The contractor shall be responsible for cleaning the equipment used during the food serving process, including disposal of trash/waste that is generated during serving.

4.1.2 Soldiers from MTARNG are responsible for disposal of trash/waste that accumulates because of meal consumption. Access to the facility shall be coordinated through the government POC for this requirement.

4.2 Contractor shall provide serving utensils, eating utensils, cups, plates, pans, and anything else that is needed to consume the meals.

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

4.3 Contractor is responsible for picking up and cleaning their own equipment.

4.4 The Contractor shall be responsible for safeguarding all government property provided for Contractor use.

5. MEAL RESTRICTIONS

5.1 Cadre and attendees may have dietary restrictions and allergens that preclude them from eating the standard meal. Dietary restrictions may include but are not limited to lactose intolerance, gluten intolerance or sensitivity, and diabetes. Allergens may include but are not limited to wheat, nuts, fish, shellfish, eggs, and soy. All dietary requests will be identified and provided to the awardee 48 hours before the period of performance. The awardee must provide a comparable substitute or reasonable alternative to meals that cannot be consumed by the Cadre and attendees.

6. MEALTIMES

6.1 Mealtimes shall be discussed with the Contractor before the first meal is served. Contractor shall be flexible as the meal hours may shift back or forward an hour, due to training requirements.

Standard feeding times are:

Breakfast: 0700-0800 Lunch: 1200-1300 Dinner: 1700-1800

6.2 Special feeding times will only occur on three days within this POP and the government point of contact must give contractor a 48-hour prior notice.

Special daily feeding times are:

Breakfast: 0800-0900

7. MEAL COUNTS

7.1 The total meals for each period of performance are maximum numbers not to exceed. A head count will be taken for each meal and the total amount invoiced shall only be for number of meals consumed.

7.2 The government point of contact shall give Contractor an updated head count 24 hours prior to start of scheduled events.

7.3 Meals Breakdown:

Breakfast Meals Total: 980 Lunch Meals Total: 910 Dinner Meals Total: 980

7.4 Final meal counts will be determined 48 hours prior to the start of the Period of Performance. Total meal counts will be a minimum of 50 meals up to a potential high of 90 meals for each meal service. Once established, the counts will change insignificantly throughout the POP.

Break out of meals by day: 16-30 January 2026.

Week 1 Fri Jan 16

Sat Jan 17

Sun Jan 18

Mon Jan 19

Tue Jan 20

Wed Jan 21

Thurs Jan 22

Weekly Total Meals

Breakfast 0 70 70 70 70 70 70 420 Lunch 0 70 70 70 70 70 70 420 Dinner 70 70 70 70 70 70 70 490 Total/Day 70 210 210 210 210 210 210 1330

Week 2 Fri

Jan 23 Sat

Jan 24 Sun

Jan 25 Mon Jan 26

Tue Jan 27

Wed Jan 28

Thurs Jan 29

Fri Jan 30

Weekly Total Meals

Breakfast 70 70 70 70 70 70 70 70 560 Lunch 70 70 70 70 70 70 70 0 490 Dinner 70 70 70 70 70 70 70 0 490 Total/Day 210 210 210 210 210 210 210 70 1540