Annual Training Catered Meals at Dugway Proving Ground Utah

***PLEASE EMAIL QUOTES TO BOTH: stefanie.j.fitte.mil@mail.mil & adam.d.sackman.mil@mil.mil

DEPARTMENTS OF THE ARMY AND AIR FORCE
NATIONAL GUARD BUREAU
OFFICE OF THE U.S. PROPERTY AND FISCAL OFFICER FOR MONTANA
P.O. Box 4789
Fort Harrison, Montana 59636-4789

Combine Synopsis Solicitation & Request for Quote

This is a combined synopsis/solicitation for commercial items prepared in accordance with the
format in Subpart 12.6, as supplemented with additional information included in this notice. This
announcement constitutes the only solicitation; proposals are being requested and a written
solicitation will not be issued.

PERFORMANCE WORK STATEMENT (PWS)

1. DESCRIPTION OF SERVICES

The Contractor shall furnish prepared meals during June AT meals for the following Unit training in
Dugway, UT: 631st Cem. Co This list is not all-inclusive and units may be added or deleted as
requirements become known.

The intent is to have a vendor provide a high quality, hearty and filling meal cooked under
commercial standards. All meals shall be well balanced for nutritional value while providing
variety and proper daily caloric needs.

2. CONTRACT REQUIREMENTS

2.1 Period of Performance

a. The Montana Army National Guard anticipates purchasing Food Service in accordance with this PWS
for specific dates beginning with Breakfast on 17 June 2017 ending with Breakfast on 28 June 2017.
2.2 Performance

a. Contractor must provide adequate personnel to staff serving lines and replenish condiments,
food trays, salad bar components and beverages in a timely manner

b. Contractor will post a menu for the entire period of performance. Menu will
include caloric value of meals.

c. Contractor will not repeat meals for the duration of this contract. Contractor shall diversify
meat for main course, as in not repeating the same main protein twice in one day. For example,
cooking beef for lunch and dinner.

d. Contractor will provide meals that offer variety, contrast in texture, flavor, and color.
Salads will consist of a variety of fresh leafy greens with spinach option and individual
containers of, at a minimum, 5 raw vegetables such as olives, cucumbers, carrots, etc. Shredded
cheese, croutons/crackers, and no fewer than three choices of salad dressings shall be offered. A
minimum of one fat- free dressing along with oil and vinegar will be among the salad dressing
choices offered. Fresh fruits shall be available as an option at every meal.

e. Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons in addition
to water, coffee each day with two types of juice, orange juice as one breakfast juice option.
Fresh two-percent white milk is the primary beverage milk.

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

g. Contractor shall serve buffet style and provide cups, plates, eating utensils, serving pans,
and anything else that is needed to eat a meal. Ala Carte ordering is strictly prohibited.

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

i. 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.

j. Contractor will comply with all FDA Food Code guidelines. Most current version is 2013 but it
is the responsibility of the business to keep current with FDA Food Codes. The following website
can be used to check for the latest version.
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCod e/default.htm

 k. Contractor shall purchase food in the performance of this contract from only approved vendors
IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food
will be purchased from a non-USA company.

l. The meal counts are approximate and listed at the maximum capacity, Not- to-Exceed amount.
The government point of contact will provide a more accurate count of meals no later than 48 hours
prior to first day for each scheduled event. The Government will not be responsible to pay for
meals above the scheduled units head count that are not served. If less than 48 hours notice
cancellation of meals causes the vendor to incur otherwise non- billable costs for perishable food,
the vendor shall be reimbursed for those food costs provided the food has no alternative business
use and is itemized and approved by the contracting officer for reimbursement.

m. Contractors shall be in compliance with all Federal, State and Local laws, regulations,
policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

2.3 Contractor Personnel

a. Contractor shall furnish supervisory and direct labor personnel to accomplish all work
required.

b. All employees employed for the performance of work under this contract by the Contractor are
not considered employees of the government nor will they represent themselves as such.

c. Contractor Supervision: any attendant supervisor, or other supervisors designated in writing to
act in the Contractor's behalf, shall be present during all hours when contract employees are
working. Contractor must provide the Contracting Officer's Representative (COR) a written
designation of the supervisor via email 48 hours prior any change in Contractor Supervision.

d. A Government Point of Contact (POC) will be designated in place of a COR and will work the same
functions as the COR.

e. Personal Hygiene - the Contractor shall ensure the contract employees meet the following
sanitation requirements:

1. They wash their hands upon reporting for work, immediately after visiting a lavatory, after
smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.
2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during
duty hours.
3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and
are kept clean.

4. They do not smoke, or use tobacco in any form, except during break periods in designated areas.
5. They do not consume food items/beverages in any form while on the serving line or in any food
prep areas.
6. They trim facial hair to one (1) inch or less.
7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling
into food or onto food contact surfaces in accordance with prevailing health codes.
8. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor
may furnish uniform clothing (at no cost to the Government).
9. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety
requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed.
10. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor
personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal
of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does
not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform
services.
11. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be
confined to those areas designated by the government as smoking areas.

3. FACILITIES

3.1 Government Furnished/Provided

a. The government will provide no additional equipment for use by the contractor in performance of
this contract. The government will not alter the existing facilities. There is no facility to feed
from for this contract, any equipment needed for the proper sanitary service must be supplied by
the contractor. All serving utensils, plates, pots, pans etc will be the responsibility of the
contractor. Contractors will be responsible for bringing their own serving tables and waste
receptacles.

3.2 Contractor Responsibility

a. The Contractor shall be responsible for safeguarding all government property provided for
Contractor use. The Contractor is responsible for the cleanliness of the area during and after
use. Contractor will also be responsible for all disposal and transportation of waste.

b. Contractor will ONLY contact the government point of contact, also named the Contracting Officer
Representative (COR), or the Contract Specialist to address any concerns or clarify questions after
contract award.

4. SECURITY

4.1 Security Requirements.

a. Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under
this contract shall comply with all applicable Department of Defense (DoD) security regulations and
procedures. The Contractor shall coordinate with the COR all issues dealing with access to
Government buildings, facilities, or property.

b. Contractor will ensure the physical security of food and beverages from the point of purchase
to the point of receipt at Dugway Proving Grounds.

 5. MEAL TIMES AND NUMBERS

5.1 Meal Times

a. Meal times will be discussed with Contractor before the first meal is served. Contractor needs
to be flexible because the meal hours may shift back or forward an hour, due to training
requirements.

b. Standard feeding times are:
Breakfast: 0600-0800
Lunch: 1100-1300
Dinner: 1700-1900

5.2 Meal Counts

a. The total meals for each period of performance are maximum numbers not to exceed. A head count
will be taken for each meal and total amount invoiced will only be for number of meals consumed.
The government point of contact will give Contractor an updated head count 48 hours prior to start
of scheduled events.

b. June 631st Dugway, UT
Breakfast 650 meals

Lunch 70 meals
Dinner 710 meals
Total Meals 1430 meals

c. Break down of meals by day and meal. Numbers may be expected to change slightly due to updated
schedules and attendance.

June 17th
Breakfast- 10 people
Lunch 0 people Dinner- 70people

June 18th
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people

June 19th
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people June 20th
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people

June 21th Breakfast- 0 people
Lunch- 70 people
Dinner- 70 people
June 22nd
Breakfast- 70people Lunch- 0 people
Dinner- 70 people

June 23nd
Breakfast-70 people Lunch- 0 people
Dinner- 70 people

June 24rd
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people

June 25th
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people

June 26th
Breakfast- 70 people
Lunch- 0 people
Dinner- 70 people

June 27th
Breakfast- 70 people
Lunch- 0 people
Dinner- 10 people

June28th
Breakfast- 10 people
Lunch- 0 people
Dinner- 0 people

6. SOLICITATION AND BUSINESS REQUIREMENTS

6.1 Submitting a quote

a. Quote will only be accepted via email or attached document to email. Quotes will include per
meal rate and price for the conference space, along with the total projected price. No hard copies
of quotes or verbal quotes will be accepted.

b. Quote must include meal rate and must be inclusive of any local taxes (if applicable) and
additional costs. Quotes must be specific dollar amounts. General amounts listed with the quote
such as "plus tax/fee's" or "including tax" will not be considered technically acceptable.
Additional costs not listed in the per meal rate will not be paid when invoicing. Gratuity is
strictly prohibited.

c. Quote shall be emailed to stefanie.j.fitte.mil@mail.mil. Questions regarding this quote can be
emailed to the same address or phone 406.324.3411.

Email is the preferred method for questions. Questions should be received no later than May 11,
2017 by COB.

d. Suspense date for Quotes and required documents including references is 15 May 2017, No Later
Than 10:00 AM MST

 6.2 Basis for award and Contract Type

a. The Government will award Firm Fixed Price (FFP) contract resulting from this solicitation to
the responsible offeror whose quote conforming to the solicitation will be most advantageous to
the Government, price and other factors considered. The following factors shall be used to
evaluate offers: Price, Past Performance and Technical Acceptability. Technical acceptability and
past performance when combined, are approximately equal to price.

Technical Acceptability.
1) Technical Acceptability shall be rated as either Acceptable or Unacceptable.
2) A rating of Acceptable means the Proposal clearly meets the minimum requirements of the
solicitation.
3) A rating of Unacceptable means the proposal does not clearly meet the minimum requirements of
the solicitation

Past Performance
1) Past Performance shall be rated as either Acceptable or Unacceptable.
2) A rating of Acceptable means based on the offeror's performance record, the Government has a
reasonable expectation that the offeror will successfully perform the required effort, or the
offeror's performance record is unknown.
3) A rating of Unacceptable means based on the offeror's performance record, the Government has no
reasonable expectation that the offeror will be able to successfully perform the required effort.

b. Although the award is Firm Fixed Price the vendor is expected to invoice for only what is used
provided 48 hrs (or a mutually agreed upon time limit) is given for changes in required number of
meals by either the unit, Supplies and Services or the Contracting Officer/Specialist.

c. Invoicing and will be through WAWF at https://wawf.eb.mil/ and payment will be Electronic Funds
Transfer (EFT) from Defense Finance and Accounting Service (DFAS).

d. All applicable FAR, DFARS & AFARS clauses and provisions apply to this RFQ.

e. Prices must be held for a minimum of 45 days following the close of this solicitation.

f. Further guidance can be found in Federal Acquisition Regulation (FAR)
15.101. The following is a link to the Federal Acquisition Regulation
http://farsite.hill.af.mil/

6.3 NAICS & social economic set-aside:

a. This RFQ is for full and open completion under NAICS code 722320 "Caterers."

b. Vendor must be registered in the System for Award Management (SAM) at
https://www.sam.gov/portal/SAM/.

 c. Vendor is highly encouraged to make sure their SAM profile includes NAICS, "722320."

6.4 SAM Registration

a. Prior to Contract award the business must be registered in System for Award Management (SAM).
Registration is free and assistance can be provided by the Montana PTAC.
http://www.montanaptac.org/. If 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.

6.5 References

a. Contractors shall submit no less than three (3) References, to include name, job title, their
location, and up-to-date contact phone number, and contract number that is similar in scope (not
limited to dollar value and work on a federal facility) to this proposal. The point of contact
must be the prime customer or Contract Officer Representative of the specific contract and not be a
relative or friend. This information may be submitted early via email to Stefanie Fitte
(stefanie.j.fitte.mil@mail.mil) or in your quote.

 b. References will include;
1. Name of Primary POC whom awarded the contract
2. Job Title
3. Location
4. Up-to-date phone number & email address.
5. Contract number

6. Award value
c. Contracts used in references should be similar in scope concerning dollar value and number of
meals prepared.
6.6 Menu
a. Contractor shall submit a proposed sample menu. This sample menu will be
used to determine technical acceptability.