The DYS211200 CJCF - Food Service CIJV is dedicated to sustaining operational food service capabilities across state-supported facilities in Ohio. Its core mission centers on procuring specialized equipment, supplies, and contractor services to ensure safe, efficient, and scalable meal preparation a...
The DYS211200 CJCF - Food Service CIJV is dedicated to sustaining operational food service capabilities across state-supported facilities in Ohio. Its core mission centers on procuring specialized equipment, supplies, and contractor services to ensure safe, efficient, and scalable meal preparation and distribution systems. Strategic priorities include modernizing kitchen infrastructure, maintaining high hygiene and safety standards, and supporting consistent service delivery through reliable, high-capacity food service assets. Key focus areas encompass commercial-grade cooking equipment, refrigeration and storage solutions, and durable food handling carts and utensils that meet rigorous institutional use requirements.
The agency consistently procures commercial food service contracting services under NAICS 722310, reflecting a reliance on third-party vendors to manage and maintain food preparation operations. Procurements are typically structured as direct solicitations for equipment and supplies, with no set-aside designations observed, indicating an open competition model focused on technical performance, durability, and lifecycle cost efficiency rather than socioeconomic preferences. Contract vehicles appear to be standard federal or state procurement mechanisms tailored to institutional food service needs.
Primary procurement activity is concentrated in the Food Service Contractors category, with recurring demand for specialized appliances such as steamers, ice cream machines, mixers, and cart supplies—items critical to large-scale meal production. The agency demonstrates a preference for industrial-grade, commercial equipment that supports high-volume, continuous-use environments. Vendor relationships are transactional and performance-driven, with emphasis on technical specifications, compliance with food safety standards, and timely delivery.
Organized under the Ohio Department, the agency operates with a narrow, mission-specific scope focused exclusively on food service infrastructure. It lacks a defined geographic footprint beyond the state of Ohio and functions as a centralized procurement entity supporting institutional food operations. Procurement is conducted through direct solicitations, leveraging standard state procurement protocols to acquire essential equipment and services without socioeconomic set-asides.
