Master BPA - Catering Services

Closed Solicitation Posted Jun 6, 2019

Solicitation number: 95332A-19-Q-0012
Agency: Office of Procurement Services Corporation for National and Community Service
Responses due: Jul 12, 2019, 1:00 AM ET
Set-aside: Total Small Business

Opportunity facts

NAICS code: Not on record
PSC: S Utilities And Housekeeping
Place of performance: See Statement of Work. - -

Notice details come from SAM.gov. Updated Jul 10, 2019.

Notice text

6 versions

Update #6 · Latest · Jul 10, 2019

AMENDMENT NOTICE: This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 12.6, as supplemented with additional information included in this notice. The solicitation number is 95332A-19-Q-0012 and is issued as a Request for Quote (RFQ), unless otherwise indicated herein. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2019-03. The associated North American Industrial Classification System (NAICS) code for this procurement is 722320 with a small business size standard of $7.50M. This requirement is a [ Small Business ] set-aside and only qualified offerors may submit bids. The solicitation pricing on www.UnisonMarketplace.com will start on the date this solicitation is posted and will end on 2019-07-12 17:00:00.0 Eastern Time or as otherwise displayed at www.UnisonMarketplace.com. FOB Destination shall be in the Statement of Work.

The Corporation for National Service requires the following items, Meet or Exceed, to the following:
Base Period of Performance: 08/08/2019 - 08/07/2020
LI 001: Breakfast (rate per meal) - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 002: Lunch (rate per meal) - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK*** ***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK FOR MORE DETAILS***, 1, MEAL;
LI 003: Dinner (rate per meal) - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 004: Breakfast-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - BASE YEAR

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 006: Three Course Dinner (appetizers, main dish/sides, dessert, drinks, condiments) for 320 people - BASE YEAR

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
Option 1 Period of Performance: 08/08/2020 - 08/07/2021
LI 001: Breakfast (rate per meal) - Option Year 1 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 002: Lunch (rate per meal) - Option Year 1 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 003: Dinner (rate per meal) - Option Year 1 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 004: Breakfast-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 1

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 005: Lunch-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 1

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 006: Three Course Dinner (appetizers, main dish/sides, dessert, drinks, condiments) for 320 people - Option Year 1

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
Option 2 Period of Performance: 08/08/2021 - 08/07/2022
LI 001: Breakfast (rate per meal) - Option Year 2 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 002: Lunch (rate per meal) - Option Year 2 - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 003: Dinner (rate per meal) - Option Year 2 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 004: Breakfast-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 2

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 005: Lunch-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 2

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 006: Three Course Dinner (appetizers, main dish/sides, dessert, drinks, condiments) for 320 people - Option Year 2

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
Option 3 Period of Performance: 08/08/2022 - 08/07/2023
LI 001: Breakfast (rate per meal) - Option Year 3 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 002: Lunch (rate per meal) - Option Year 3 - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 003: Dinner (rate per meal) - Option Year 3 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 004: Breakfast-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 3

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 005: Lunch-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 3

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 006: Three Course Dinner (appetizers, main dish/sides, dessert, drinks, condiments) for 320 people - Option Year 3

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
Option 4 Period of Performance: 08/08/2023 - 08/07/2024
LI 001: Breakfast (rate per meal) - Option Year 4 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 002: Lunch (rate per meal) - Option Year 4 - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 003: Dinner (rate per meal) - Option Year 4 - Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 004: Breakfast-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 4

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 005: Lunch-to-Go (e.g. boxed/bagged meal & drinks portable to travel) for 320 people (rate per meal) - Option Year 4

***PLEASE NOTE: each meal feeds a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people. SEE STATEMENT OF WORK***, 1, MEAL;
LI 006: Three Course Dinner (appetizers, main dish/sides, dessert, drinks, condiments) for 320 people - Option Year 4

B. The technical evaluation criteria set forth below have been developed and have been tailored to the requirements outlined in the Statement of Work. The contractor is informed that the criteria: (1) serve as the standard against which all quotes will be evaluated; and (2) serve to identify the significant matters which the Contractor should specifically address in complying with the requirements of this solicitation.

C. In order to be considered for award, the contractor must be determined to be technically acceptable. Criteria under the LPTA process are judged on an Acceptable-Unacceptable basis only. No other rating or qualitative value will be assigned. To be determined technically acceptable, all technical factors must be rated acceptable for the technical quote. Any technical proposal that does not receive an acceptable rating for all factors will receive an unacceptable rating for the technical quote. Award will be made to the lowest-priced, technically acceptable, responsible contractor.

D. The lack of a relevant performance record may result in an unknown performance risk assessment, which will result in the Quoter being evaluated neither favorably nor unfavorably for past performance and the quoter will receive a neutral rating.

E. The contractor will provide a technical overview of their abilities to provide Catering Services to the NCCC Campus and offsite areas. The technical quote must validate the technical factor(s) described herein. The vendors must submit a technical proposal that demonstrates technical capability to validate current technical qualifications and certifications for the listed "Evaluation Factors" Labeled as "Evaluation Factor 1. Management Approach and Technical Capabilities", "Evaluation Factor 2. Personnel Qualifications", "Evaluation Factor 3. Organizational Capacity", "Evaluation Factor 4 â€“ Past Performance", as well as the continued list of "Buy Terms" that are continued.

Evaluation of this factor will be based on the information contained in the technical proposal that demonstrates the degree of the Offerorâ€™s understanding of the requirement and soundness of the Offerorâ€™s proposed methodology to accomplish the requirements listed in the Statement of Work (SOW). Evaluation of this factor will be based on sub factors 1-3. 1. Understanding of the work, including quality and thoroughness shown in understanding the objectives of the SOW and specific tasks, and the planned execution of the services and deliverables. 2. Demonstrate experience in operating a kitchen and catering service organization in support of various group sizes ranging from small (24) to large (375) people with a variety of dietary requirements. 3. Ability to provide quality customer service and performance with delivering, presenting, and serving meals.

Evaluation of this factor will be based on sub factors 1-2. 1. Proposed staff members have experience with similar projects and qualifications that clearly demonstrates their ability to fully and successfully accomplish the objectives and tasks. 2. The proposed Manager/Supervisor has experience and qualifications necessary to successfully supervise and coordinate the proposed workforce.

Evaluation of this factor will be based on sub-factors 1-2. 1. Evidence that the organization has the resources, capacity and management to support infrastructure to ensure the delivery of this requirement. Evidence of supporting subcontractors, consultants, and business partners will be considered. 2. Evidence of corporate management oversight to ensure successful client engagements and availability of credible back-office services (e.g., human resources, contract administration, food distributors).

1. The organizationâ€™s history of successful completion of service; history of producing high-quality services and other deliverables; history of being on schedule. 2. The organizationâ€™s specific past performance with job services of similar size, scope and complexity, along with highlights of any recognition received from Government or industry for quality and performance.

Will be evaluated and equally considered as any of the other factors.

New Equipment ONLY; NO remanufactured or "gray market" items. All items must be covered by the manufacturer's warranty.

Bid MUST be good for 30 calendar days after close of Buy.

Shipping must be free on board (FOB) destination CONUS (Continental U.S.), which means that the seller must deliver the goods on its conveyance at the destination specified by the buyer, and the seller is responsible for the cost of shipping and risk of loss prior to actual delivery at the specified destination.

This solicitation requires registration with the System for Award Management (SAM) at the time an offer or quotation is submitted, excluding the exceptions outlined in FAR 4.1102(a). Registration information can be found at www.sam.gov.

The selected Offeror must comply with the following commercial item terms and conditions, which are incorporated herein by reference: FAR 52.212-1, Instructions to Offerors - Commercial Items, applies to this acquisition; FAR 52.212-3, Offeror Representations and Certifications - Commercial Items - the selected offeror must submit a completed copy of the listed representations and certifications; FAR 52.212-4, Contract Terms and Conditions - Commercial Items; FAR 52.212-5, Contract Terms and Conditions Required To Implement Statutes or Executive Orders-Commercial Items, paragraph (a) and the following clauses in paragraph (b): 52.222-21, 52.222-26, 52.222-35, 52.222-36, 52.222-37, 52.225-13, 52.232-34.

The full text of the referenced FAR clauses may be accessed electronically at http://www.acqnet.gov/far.

Payment requests must be submitted electronically through the U. S. Department of the Treasury's Internet Payment Platform System (IPP).

"Payment request" means any request for contract financing payment or invoice payment by the Contractor. To constitute a proper invoice, the payment request must comply with the requirements identified in the applicable Prompt Payment clause included in the contract, or the clause 52.212-4 contract Terms and Conditions â€“ Commercial Items included in commercial item contracts. The IPP website address is: https://www.ipp.gov.

The Contractor must use the IPP website to enroll, access and use IPP for submitting requests for payment. The Contractor Government Business Point of Contact (as listed in SAM) will receive enrollment instructions via email from the Federal Reserve Bank of Boston (FRBB) within 3-5 business days of the contract award date. Contractor assistance with enrollment can be obtained by contacting the IPP Production Helpdesk via email IPPCustomerSupport@fiscal.treasury.gov or phone (866) 973-3131. If the Contractor is unable to comply with the requirement to use IPP for submitting invoices for payment, the Contractor must submit a waiver request in writing to the contracting officer.

The offeror must provide within its offer the number of days required to make delivery after it receives a purchase order from the buyer. No partial shipments are permitted unless specifically authorized at the time of award.

Most events and catering services will be served at 5446 Skvarla Street, McClellan, CA 95652 (Building 943). Services for off-campus events will be instructed by Deputy Director or designee.

Zakaria Donetskov, Support Service Specialist - 916-640-0096 Nicole Shala, Deputy Region Director for Operations - 916-640-0304

All purchases will be made through the selected vendor(s) by an Authorized Buyer. The Authorized Buyer will be one of the persons authorized to place orders. The Authorized Buyer shall notify the Contracting Officer of such order. Upon completion of work, vendor is required to submit invoice through the Invoice Processing Platform (IPP) at www.ipp.gov along with completed spreadsheet of hours worked signed by both Vendor and Authorized Buyer.

This agreement places no obligation on the Government to purchase a minimum amount of services or supplies. The Government will be obligated only to the extent of the orders actually placed against the BPA by the Authorized Buyer(s) listed above. The Vendors shall be responsible for verifying that only Authorized Buyers are placing orders.

AmeriCorps National Civilian Community Corps (AmeriCorps NCCC) will be responsible for: ï‚· Notify vendor of any changes in meal count or special requirements 72 hours in advance ï‚· Deputy Director or designee will coordinate specifications and event requirements with vendor ï‚· Will approve all meal menus upon submission from vendor ï‚· Will designate times meals will be served ï‚· Will provide banquet tables to support serving line area, dining tables, and chairs ï‚· Upon completion of catering, invoices to be submitted via the IPP invoice processing system. If catering is long term, invoices should be received weekly for prompt payment. ï‚· Will dispose of unwanted food items after vendor has packaged leftovers.

No Single purchase shall exceed $75,000.00, unless authorized by a Warranted Contracting Officer of CNCS. Should a single purchase exceed the $75,000.00 limit, the Service Contract Act of 1965 applies

All payments will be made in accordance with the Prompt Payment Act, which is based on NET 30 days after receipt.

Vendor must be: 1. Must be flexible with meal counts and menu changes 2. Meals to be served buffet style, unless otherwise directed 3. Accommodate specific nutritional requirements including vegetarian, vegan, and nut allergy options. Expected 20-35% of members are vegetarian. Count subject to change per service. Special nutrition requirements need to be labeled during service 4. At least one server will remain onsite during mealtime. If additional servers are required based on size of group and meal, requestor will identify this ahead of time, at no additional cost. 5. Server will monitor, maintain a clean & sanitary food area, maintain foods at safe temperatures, and replenish food items as necessary 6. Leftovers to be packaged in storage containers provided by vendor 7. Food needs to adhere to national safety and health code requirements 8. Must be able to provide the following: Feed a minimum of 6 people and a maximum of 450 people in a given meal. Amounts vary depending on event and timing. An average meal is for 320 people

***SEE STATEMENT OF WORK***

1. Provide catering services at variable locations not to exceed a 30-mile radius from requestor location

///****DISCLAIMER: IF YOU CANNOT ADHERE TO NUMBERS 1, THEN THE VENDOR MUST BE ABLE TO SUBMIT CONFIRMATION UPON BIDDING THAT REGARDLESS OF VENDOR LOCATION, THEY CAN STILL MEET THE AREA OF PERFORMANCE LOCATION AND TIME AS IF THEY WERE WITHIN THE NECESSARY RADIUS, AND THE ADDITIONAL TERMS BELOW***///

2. Must be flexible with meal counts and menu changes 3. Willing to provide boxed meals upon request within a 72-hour window 4. Will provide a meal menu to requestor for all meal requests within 48 hours prior to service 5.Accommodate special occasion events 6. All food will be delivered prior to designated meal service time (e.g. no partial or late meal deliveries after meal service starts) 7. Vendor will provide all supplies necessary to maintain hot and cold food (i.e. coolers with ice for drinks, water dispensers for drinking water, heating trays for food, power cords, etc.) 8. Catering services include set-up, breakdown, and clean-up of catering area 9. Special occasion events may require set up for outdoor catering including grill/barbecue style buffet and all necessary equipment for outdoor cookouts

***SEE STATEMENT OF WORK***

Upon award of a bid, the contract is effective IMMEDIATELY (or are subject to change via awardable result)

Per each task order that is issued for this BPA will be awarded as a Firm Fixed Price

Update #5 · Jul 8, 2019

AMENDMENT NOTICE: This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 12.6, as supplemented with additional information included in this notice. The solicitation number is 95332A-19-Q-0012 and is issued as a Request for Quote (RFQ), unless otherwise indicated herein. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2019-03. The associated North American Industrial Classification System (NAICS) code for this procurement is 722320 with a small business size standard of $7.50M. This requirement is a [ Small Business ] set-aside and only qualified offerors may submit bids. The solicitation pricing on www.UnisonMarketplace.com will start on the date this solicitation is posted and will end on 2019-07-09 11:00:00.0 Eastern Time or as otherwise displayed at www.UnisonMarketplace.com. FOB Destination shall be in the Statement of Work.

The Corporation for National Service requires the following items, Meet or Exceed, to the following:
Base Period of Performance: 08/08/2019 - 08/07/2020
LI 001: Breakfast (rate per meal) - BASE YEAR Typical service requests will vary from one meal at a time (e.g. dinner for one night in July for 40 people) on up to 3 meals per day (e.g. breakfast, lunch, and dinner) for up to five days straight for 372 people for all meals