Perishable foods & supplies

The State of South Carolina, specifically the State Fiscal Accountability Authority (SFAA) and the Wil Lou Gray Opportunity School, is soliciting bids for a comprehensive perishable foods and supplies contract for its institutional food service operations. The procurement is divided into two distinct lots: Lot 1 for Groceries & Supplies and Lot 2 for Produce & Eggs, covering an extensive range of food categories including dairy, meats, seafood, poultry, frozen goods, canned items, produce, and related supplies. Bidders are required to provide unit pricing for specific food items, with the option to propose equivalent products if original specifications cannot be met. The solicitation mandates weekly ordering capabilities, delivery within three days of order placement, and assignment of a dedicated sales representative for communication. The initial contract term is set for one year, from July 1, 2025, to June 30, 2026, with four optional one-year renewal terms potentially extending the contract to a maximum of five years. Bids must be submitted online by June 2, 2025, at 11:00 AM ET, with an anticipated award date of June 9, 2025. Evaluation criteria will likely include pricing, product quality, delivery reliability, and the ability to meet specific grade and brand requirements outlined in the solicitation documents.

Based on the available documentation, there are no explicit set-aside designations or restrictions on vendor participation mentioned in the solicitation. The current purchasing history, as detailed in the Attachment C.xlsx document, indicates Sysco Corporation's previous procurement patterns, with an estimated annual purchasing value of $97,318.95 across various product categories. The procurement appears to be open to competitive bidding from qualified food service suppliers who can meet the stringent product specifications and delivery requirements. The campus site map in Attachment B.pdf suggests the contract will serve a comprehensive institutional setting with multiple facilities and potential food service needs. While no specific budget range is explicitly stated, the historical purchasing data provides insight into the potential contract value, with dairy products representing the largest spending category at $18,946.99 and poultry at $6,403.13. Potential vendors should be prepared to provide high-quality, grade-specific products across multiple food categories, with the ability to maintain consistent supply and meet the institution's diverse nutritional requirements.