Catering - Cook on site CSTS 5MAR26-27MAR26

The New York Army National Guard is seeking a catering contractor to provide cook-on-site meal services at Camp Smith Training Site in Cortlandt Manor, New York, from March 5-27, 2026, under Solicitation Number W912PQ-26-Q-A006. The requirement encompasses 3,137 total meals across multiple service periods, including 1,208 hot breakfast meals, 659 bagged lunch meals, and 1,270 hot dinner meals for two distinct training groups (ADT-MNOT and IDT-AT). Contractors must provide all necessary personnel, equipment, containers, and supervision to prepare and serve meals according to the NYARNG 21-Day Menu in government-furnished kitchens located in Buildings 504 and 505. The evaluation will be based on lowest responsible offer from a small business registrant at sam.gov that meets all aspects of the Request for Quote, with awards made on a firm fixed-price basis per meal job. The deadline for submission of quotes is February 13, 2026, at 11:00 AM via email to dolan.p.brammer2.civ@army.mil, and vendors must note that amendments will be posted to sam.gov with no individual notifications provided.

This solicitation is set aside as a Total Small Business requirement, with the NAICS code 311991 (Perishable Prepared Food Manufacturing) and a size standard of 700 employees. No incumbent contractor is identified in the solicitation materials. While specific budget or award values are not disclosed, the contract represents a firm fixed-price engagement for meal services spanning a 23-day period at the designated Camp Smith location. Key requirements include compliance with Performance Work Statement sections 1.5.1, 1.5.2, and 1.6.1, with meals prepared within a 60-mile radius of Camp Smith and maintained at proper temperatures (135°F or above for hot foods, below 41°F for cold foods). Contractors must demonstrate ServSafe certification for supervisory personnel, comply with applicable prevailing wage rates under Wage Determination 2015-4187 Revision 34, and provide all documentation proving compliance with food safety standards, including evidence of no more than three critical findings on their most recent health inspection. Vendors must submit FAR 52.204-26 certifications and complete quotes for all items; partial quotes will not be considered, and funds are not presently available pending appropriation.