CBJTC Dining & Catering Services

St. Johns County, Florida is seeking a dining and catering services vendor for a military dining facility through solicitation DMA-RFP-329, with proposals due by February 27, 2025. The contract requires operation of a food service facility seven days per week from 7 AM to 2 PM, providing breakfast and lunch services to military and civilian personnel. Vendor responsibilities include staffing (7-10 employees during slow seasons, up to 15 during peak periods), preparing meals at current military per diem rates of $6 for breakfast and $11 for lunch, and supplying all kitchen equipment except a stove and ice maker. The facility expects weekly foot traffic ranging from 70-100 tickets Monday through Wednesday and 150-225 tickets Thursday through Saturday, with potential variations during holiday weeks. Vendors must be prepared to manage a revenue-sharing financial model, with no separate rent charged, and maintain the dining areas including furnished tables, chairs, TVs, and dining serviceware. The contract is set to commence on April 1, 2025, with the facility subject to inspection by Military Occupational Health.

While specific set-aside designations are not explicitly detailed in the provided documentation, the procurement appears open to qualified food service vendors with demonstrated capability to manage a military dining facility. The vendor will be responsible for replacing any broken equipment and maintaining operational standards consistent with military dining requirements. No incumbent vendor information is provided, and the current infrastructure includes basic kitchen equipment like a stove and ice maker that will transfer to the new contract holder. Though precise budget ranges are not specified, the revenue-sharing model suggests potential earnings correlate directly with meal ticket sales, which historically average between 70-225 tickets per week. The facility's financial structure and operational requirements indicate this is a performance-based contract where vendor success depends on efficient food service management, customer satisfaction, and ability to serve both military and civilian personnel consistently and professionally.