Bolton FSMC 4. 14. 25

The Bolton Board of Education is seeking proposals for a Food Service Management Company (FSMC) to manage and oversee the district's Child Nutrition Program in Hartford County, Connecticut. The solicitation, numbered 29527, is an open procurement running from April 14, 2025, at 7:00 AM EDT to May 16, 2025, at 2:00 PM EDT. The selected vendor will be responsible for comprehensive food service operations, including meal preparation, service, and compliance with all USDA and Connecticut State Department of Education (CSDE) regulations. Key deliverables will include developing and implementing nutritionally balanced meal plans, managing food service staff, maintaining kitchen equipment and facilities, and ensuring adherence to federal and state nutritional guidelines. The primary point of contact for this procurement is Kusal Huynh, located at 72 Brandy Street in Bolton, who can be reached at 860-643-1569 or khuynh@boltonct.org. Vendors are expected to demonstrate expertise in school nutrition programs, food safety protocols, and operational efficiency in educational food service environments.

The solicitation appears to be open to all qualified vendors without specific set-aside designations or enterprise restrictions. The procurement allows responses from any interested Food Service Management Companies that can meet the district's operational requirements. Payment terms are established at net 45 days, providing standard financial expectations for the selected vendor. While the document does not specify an exact estimated contract value, school food service management contracts typically range from $100,000 to $500,000 annually depending on district size and meal service complexity. The solicitation document has been reviewed and approved by the Connecticut State Department of Education, indicating a rigorous vetting process for potential contractors. Interested vendors will need to submit comprehensive proposals demonstrating their capabilities in managing school nutrition programs, including detailed plans for menu development, staffing, food procurement, and compliance with educational nutrition standards.