LA NATIONAL GUARD CATERED MEALS Camp Beauregard, LA

                                                                                           

Please also email quotes to  jonathan.maraggun.1@us.af.mil along with the office group email:  ng.la.laarng.list.uspfo-p-and-c@mail.mil

Scope of Work

                                   

256th IBCT Vendors for Catered Meals for PREMOB AT at Camp Beauregard 2020

1. Boxed Meals

The LAARNG has a requirement for delivered boxed meals (Breakfast, Lunch, and Dinner) for its soldiers who are conducting Pre-Mob Annual Training in various locations throughout Louisiana

WHEN: 16 October 2020 – 9 November 2020.

See 2.0 for breakout of meal per day.

The LAARNG POC will perform a delivered meal count and both parties will sign and acknowledge the meal count prior to the contractor vacating the building/area. Point of Contract (POC) for each location are listed with the deliver information.  The POC will meet the contractor at the entrance at time of delivery. The daily delivery times for breakfast shall be between 0700-0730; Lunch between 1100 1130; Dinner between 1700 - 1730.

A. The contractor shall ensure that its delivery personnel have proper identification for entry. Contractor employees shall wear masks and gloves when delivering the meals. All contractor employees must have a picture ID to gain access to go into the perimeter. The contractor shall stay in contact with the POC to obtain gate clearance for entire time for one driver and an alternate to avoid a hold up at gate each day.

B. The contractor shall provide all condiments in individual serving packets (cream, sugar, salt, pepper, mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, etc.). These are to complement the meal being served.

C. The contractor shall furnish and deliver individual packaged meals, boxed, with single use utensils, and chilled individual closed drink.

D. If the contractor needs to make any substitutions to any of the required food items, contactor must contact listed location POC.

(Chilled individual closed drink shall be provided with each meal)

2.0 Menus by Day: There are four (4) breakfast meals provided below and shall be rotated throughout the contracted period. There are nine (9) lunch/dinner meals provided below and shall be rotated throughout the contracted period.

Breakfast Menus must be supplemented with condiments (cutlery, fresh fruit and/or fruit cups, etc.)

#1

(2 Ea.) Scrambled/Boiled Eggs

(2/3 Ea.) Grilled Ham

(4 oz.) Hominy Grits

(2.5 oz.) Hash Browns

(1 Ea.) Hot Biscuits

(8 oz.) Orange Juice/ Milk/ Bottled Water

#2

(2 Ea.) Scrambled/Boiled Eggs

(2/3 Ea.) Grilled Bacon

(4 oz.) Cooked Oatmeal

(2.5 oz.) Assorted Cereal

(1 Ea.) Toast/jelly

(8 oz.) Orange Juice/ Milk/ Bottled Water

#3

(2 Ea.) Scrambled/Boiled Eggs

(2/3 Ea.) Grilled Sausage Links

(4 oz.) Hominy Grits

(2.5 oz.) Hash Browns

(2 Ea.) Pancakes/Waffles w/syrup

(8 oz.) Orange Juice/ Milk/ Bottled Water

#4

(2 Ea.) Scrambled Eggs

(2/3 Ea.) Grilled Turkey Bacon

(4 oz.) Cooked Oatmeal 

(1 Ea.) Assorted Muffins (Blueberry, Banana Nut, etc.)

(1 Ea.) Chilled Yogurt

(Individual 8 oz.) Orange Juice/ Milk/ Bottled Water

Lunch/Dinner Menus must be supplemented with condiments (cutlery, and a dessert of choice)

1#

(2-3 tacos) Beef and Chicken Soft Tacos

(1-2 oz.) Salsa w/Sour Cream

(4 oz.) Spanish Rice

(4 oz.) Mexican Corn

(6 oz.) Lettuce and Tomato Salad

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

2#

(6-8 oz.) Swedish Meatballs

(4-6 oz.)Buttered Egg Noodles

(4-6 oz.)Peas w/Mushrooms

(4-6 oz.)Tossed Garden Salad w/Ranch Dressing

(2 ea.) Oatmeal-Raisin Cookies

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#3

(6-8 oz.) Roasted Top Round of Beef

(1-2 oz.) Beef Au Jus Gravy

(4-6 oz.) Lyonnaise Potatoes

(4-6 oz.) Steamed Broccoli Florets

(4-6 oz.) Calico Garden Salad w/Ranch Dressing

(1 ea.) Potato Dinner Roll

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#4

(6-8 oz.) Chicken Cordon Bleu

(1-2 oz.) Chicken Gravy

(4-6 oz.) Long Grain & Wild Rice Pilaf

(4-6 oz.) Sliced Carrots (fresh)

(4-6 oz.) Apple, Celery & Raisin Salad

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#5

(2 ea.) Chili Cheese Dogs

(4-6 oz.) Tater Tots or French Fries w/Ketchup

(4-6 oz.) Tossed Garden Salad w/Lite Italian Dressing

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#6

(6-8 oz.) Herb Baked Chicken

(4-6 oz.) Au Gratin Potatoes

(4-6 oz.) Mixed Vegetables

(1-2 oz.) Chicken Gravy

(4-6 oz.) Tossed Calico Salad w/Honey Dijon Dressing

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#7

(6-8 oz.) Baked Ham

(4-6 oz.) Rice Pilaf (mix)

(4-6 oz.) Lyonnaise Green Beans

(4-6 oz.) Spinach & Mushroom Salad w/Balsamic Vinaigrette

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#8

(6-8 oz.) Meat Loaf (scratch)

(4-6 oz.) Mashed Potatoes

(4-6 oz.) Peas & Carrots

(1-2 oz.) Brown Gravy

(4-6 oz.) Green Leaf, Tomato, Cucumber Salad w/Raspberry Vinaigrette

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

#9

(8 oz.) St. Louis BBQ Ribs

(6 oz.) Potato Salad

(6 oz.) Cole Slaw

(4 oz.) Cheddar Corn Bread

(16.9 oz. Individual Bottle) Electrolyte Beverage, Iced Tea, Canned Soda

DAY BREAKOUT:

16 OCT - B: 37  L: 0   D: 37 

17 OCT - B: 320 L: 0   D: 320

18 OCT - B: 269 L:0   D: 269 

19 OCT - B: 269  L:0   D: 269 

20 OCT - B: 255  L: 0  D: 255 

21 OCT - B: 255  L: 0  D: 255 

22 OCT - B: 335  L: 0  D: 335 

23 OCT - B: 466  L: 0  D: 466 

24 OCT - B: 459  L: 0  D: 459 

25 OCT - B: 459  L: 0  D: 459 

26 OCT - B: 469  L: 0  D: 469 

27 OCT - B: 469  L: 0  D: 469 

28 OCT - B: 539  L: 0  D: 539 

29 OCT - B: 859  L: 0  D: 859 

30 OCT - B: 722  L: 0  D: 722 

31 OCT - B: 585  L: 0  D: 585 

01NOV - B: 420  L: 0  D: 420 

02NOV - B: 420  L: 0  D: 420 

03NOV - B: 420  L: 0  D: 420 

04NOV - B: 420  L: 0  D: 420 

05NOV - B: 83  L: 0  D: 83 

06NOV - B: 83  L: 0  D: 83 

07NOV - B: 83  L: 0  D: 83 

08NOV - B: 3  L: 0  D: 3

09NOV - B: 18 L: 0  D: 18 

 Point of contact in reference to this matter is the undersigned at SFC Elbert and can be reached at charles.r.elbert.mil@mail.mil or (337) 491-2536 X 2365. SGT John Wilson and can be reached at john.r.wilson28.mil@mail.mil or (337) 491-2536. SSG Dimarco and can be reached at 337-768-3527.