Request for Proposal for Bakery Goods

The Madison Metropolitan School District's Purchasing Services in Wisconsin is seeking a primary vendor to supply bakery goods for the National School Lunch and School Breakfast Programs through a Request for Proposal (RFP 4052). The procurement involves supplying fresh bakery products including sandwich bread, breadsticks, hamburger buns, hot dog buns, hoagie buns, dinner rolls, and optional English wheat muffins, with specific weekly usage requirements. All products must meet USDA whole grain-rich requirements, containing a minimum of 50% whole grain content. The proposal evaluation will be weighted across several key criteria: 35% on cost, 20% on product quality and USDA compliance, 20% on organizational ability to meet mandatory requirements, 10% on organizational qualifications and experience, 5% on diverse-owned business certification, and 10% on references. Key deadlines include a proposal submission deadline of May 20, 2019 at 2:00 PM (CST), with vendor interviews and demonstrations estimated for May 30, 2019, and Board approval anticipated on June 24, 2019. The contract will run from the award date through August 19, 2022, with potential for two additional one-year renewals.

The RFP includes a 5% preference for certified diverse-owned businesses and requires vendors to submit safety and sanitation certifications, including current regulatory inspection reports. Electronic ordering capability is mandatory, and vendors must comply with USDA Buy American provisions and HACCP food safety standards. Deliveries must be fresh, with a seven-day shelf life for loaves and a four-day shelf life for buns, distributed to the Food Production Center and 16 secondary school locations. Pricing must be quoted net, FOB District delivery sites, with all governmental and educational discounts reflected in unit pricing. The District is tax-exempt and does not require pre-payment arrangements. Liquidated damages of $500 per working day (not exceeding one-half the contract total) will be applied for late deliveries. Based on historical spending, the District has allocated approximately $90,000 annually for bakery goods during the 2017-2018 fiscal year, which provides insight into the potential contract value.