73-- A. The Montana Army National Guard anticipates purchasing Food Service for all drilling and training units at Fort Harrison for specific dates beginning with Lunch on 2 May 2014 and ending with Breakfast on 21 June 2014.

This modification is to reflect a change in the number of required meals at Fort Harrison, MT. There is a significant change in the number of required meals that may effect proposals meal prices. Please verify that submitted quotes reflect the current proposed Meal counts. This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. See attached 1449 for full solicitation. STATEMENT OF WORK SOCIAL ECONOMIC SET ASIDE: This requirement is a 100% set-aside for small business concerns. INSURANCE REQUIREMENT At time of award, contractor will provide proof of liability insurance with a minimum of $1,000,000 (1 million) per occurrence and $2,000,000 (2 million) aggregate DESCRIPTION OF SERVICES The Contractor shall furnish prepared meals during May/June IDT and Annual Training for the following Units subsisting on Fort Harrison. 495th, Co. C 1-163rd, 1049th, Det. 3 230th, HHC 1-163rd, 190th CRD, Co. B. 1-163rd, Co. D 1-163rd, Co A. 1-163rd, Training Site, JFHQ, 103rd. PAD, Co. E 145th, 484th, 443rd, Washington NG Units: 1161st, 1041st, this list is not all inclusive and units may be added or deleted as requirements become known. GENERAL A. The Montana Army National Guard anticipates purchasing Food Service in accordance with this PWS for specific dates beginning with Lunch on 2 May 2014 and ending with Breakfast on 21 June 2014. The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial standards. The meals should be well balanced for nutritional value while providing variety and proper daily caloric needs. B. The Government will award a contract resulting from this solicitation to the responsible Contractor whose offer conforming to the solicitation will be the lowest price technically acceptable (LPTA). Further guidance for LPTA can be fournd in FAR 15.101-2. C. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited. D. Contractor shall submit a three day menu plan to include breakfast, lunch and dinner. Submissions shall included caloric counts and serving sizes. E. Suspense date for questions is 21 April 2014, at 12:00 PM MST. Questions and answers will be posted by 5:00 PM MST on 22 April 2014. Subject line of question will include quote mark W9124V-14-T-0010 quote mark to identify the solicitation the question relates to. F. Pre-Performance Conference: Contractor will be required to participate in a pre-performance meeting with government personnel no later than 5 business days after award. Participation by teleconference is acceptable. PERFORMANCE A. Contractor must provide adequate personnel to staff serving lines and replenish condiments, food trays, and beverages in a timely manner. B. Contractor will post a menu on the first day of performance inclusive of single scheduled course duration or for the entire period of performance. Menu shall be posted just outside the entry way to the serving room for meals. Menu will include the caloric value of meals. C. Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Salads will consist of a variety of fresh leafy greens and raw vegetables. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings will also be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered. Fresh fruits shall be available as an option. D. Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons in addition to water, tea and coffee each day. Fresh two-percent white milk is the primary beverage milk. E. Meals served shall include as a minimum the portions and servings of all food groups, beverages and condiments indicated in the 20 Day Menu and other guidance provided, but not limited to these alone. See Attachment B (20 Day Menu). IMPORTANT: The 20 Day Menu is ONLY a guideline; it is encouraged to keep to the integrity of the Vendor's expertise as well as provide a well balanced nutritional meal with proper calorie intake. F. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served. G. Contractor shall serve buffet style and provide cups, plates, eating utensils, serving pans, and anything else that is needed to eat a meal. H. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for serving and portion control, allowing second plates if all individuals have received their first plate of food. I. All potentially hazardous food shall be maintained at: 135oF ( 57oC) or above for hot food items and served in shallow pans (4 inch) or 41o F (5oC) or less for cold food items to prevent the spread of bacteria. J. Contractor will comply with all FDA Food Code guidelines. http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf K. Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food will be purchased from a non-USA company. L. The meal counts are approximate and listed at the maximum capacity, Not- to-Exceed amount. The government POC will provide a more accurate count of meals no later than 48 hours prior to first day for each scheduled event. The Government will not be responsible to pay for meals above the scheduled units head count that are not served. If less than 48 hours notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement. M. Contractors shall be in compliance with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry. N. Contractors must possess the capability to serve meals in multiple locations, to include a field environment. The contractors must possess the necessary equipment to facilitate the safe and sanitary transport of food to multiple locations. CONTRACTOR PERSONNEL A. Contractor shall furnish supervisory and direct labor personnel to accomplish all work required. B. All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government. C. Contractor Supervision: any attendant supervisor, or other supervisors designated in writing to act in the Contractor's behalf, shall be present during all hours when contract employees are working. Contractor must provide the Contracting Officer's Representative (COR) a written designation of the supervisor via email 48 hours prior any change in Contractor Supervision. D. Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements: 1. They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items. 2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours. 3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean. 4. They do not smoke, or use tobacco in any form, except during break periods in designated areas. 5. They do not consume food items/beverages in any form while on the serving line or in any food prep areas. 6. They trim facial hair to one (1) inch or less. 7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes. 8. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). 9. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed. 10. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. 11. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to those areas designated by the government as smoking areas. GOVERNMENT- FACILITIES The government will provide the following: dining facility, tables, chairs, trays, and waste receptacles for use during meals. Caterers may use any and all equipment in the Dining Facility to prepare and serve meals. However, Training Center personnel must certify that they are able to use the equipment properly and safely. The government will provide no additional equipment for use by the contractor in performance of this contract. The government will not alter the existing facilities. Contractor will be notified what dining facility they will use when contract is awarded. All serving utensils, plates, pots, pans etc will be the responsibility of the contractor. Training Center will only provide the equipment to cook, serve, and store food. There is a small possibility that during a break between scheduled events, the Contractor may have to move to another dining facility with the same capabilities. In this event, the government point of contact should be notified. The Contractor shall be responsible for safeguarding all government property provided for Contractor use. The Contractor is responsible for the cleanliness of the Dining Facility during and after use. All cleaning supplies will be provided by Training Center. A checklist will be provided by Training Center detailing what will be cleaned. Contractors who do not meet Government standards for cleaning the dining facility at completion of the last contracted meal and follow cleaning checklist, is subjected to a 10% retainage. It is IMPORTANT for Contractor to identify any equipment issues before signing for the building and letting the Training Site and the government point of contact know so they can address the situation. If Building owners are unaware, it may be the responsibility of the Contractor to fix or repair the issue. Contractor will ONLY contact the government point of contact, also named the Contracting Officer Representative (COR), or the Contract Specialist to address any concerns or clarify questions after contract award. QUALITY CONTROL A. The Contracting Officer's Representative (COR) is the authorized individual who will perform assessments of the Contractor's performance. The assessment will be based on the Quality Assurance Surveillance Plan (QASP) that is attached. B. Customers are encouraged to submit comments on the quality of meals served for each performance period. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the COR. C. The COR will inform the contract manager in person when discrepancies occur and will request immediate corrective action. The COR will make a notation of the discrepancy on their assessment checklist with the date and time the discrepancy was noted and will request the Contractor supervisor (or authorized representative) to initial the entry on the checklist. D. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer. E. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s). F. Government personnel, other than contracting officers (KOs) and authorized Contracting Officer's Representative (COR), may, with KO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract. G. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the Contractor's facility and serving of the food at the base location. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. H. All parties involved in this contract will comply with FDA Food Code. SECURITY REQUIREMENTS A. Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the COR all issues dealing with access to Government buildings, facilities, or property. B. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Fort Harrison. C. The Contractor will ensure that personnel have proper identification for entry to Fort Harrison. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Fort Harrison without proper identification. MEAL BREAKDOWN FOR PERIODS OF PERFORMANCE The total meals for each period of performance are maximum numbers not to exceed. A head count will be taken for each meal and total amount invoiced will only be for number of meals consumed. The government point of contact will give Contractor an updated head count 48 hours prior to start of a scheduled events. Standard feeding times are: Breakfast: 0600-0800 Lunch: 1100-1300 Dinner: 1700-1900 Meal times will be discussed with Contractor before each scheduled event. The contractor needs to remain flexible because the meal hours may shift back or forward and/or meals may need to be served in 2 locations simultaneously. See letter quote mark N quote mark in the quote mark Performance quote mark section. Changes in meal times will only come from a designated Government official. MEAL BREAKDOWN FOR PERIODS OF PERFORMANCE MEAL BREAKDOWN 2-4 MAY 2014 2 May 2014 Lunch: 12 Soldiers 2 May 2014 Dinner: 192 Soldiers 3 May 2014 Breakfast: 247 3 May 2014 Lunch: 223 Soldiers 3 May 2014 Dinner: 267 soldiers 4 May 2014 Breakfast: 247 Soldiers 4 May 2014 Lunch: 223 Soldiers WARMING COOLING BEVERAGES REQUESTED FOR: 2 MAY 2014, 60 SOLDIERS, TIMES OF PICK UP WILL BE COORDINATED 3 MAY 2014, 60 SOLDIERS, TIME OF PICK UP WILL BE COORDINATED Warming and Cooling Beverage MINIMUM requirements: 1) Based on 60 soldiers, they are allotted the following quantities/ounces of each: A selection of each shall be provided and factored into contract quote based off of 60 soldiers and estimated consumption: a) 360 ounces of Coffee (with cream and sugar packets) (requires vendor provided hot coffee container) b) 360 ounces of Beverage based cold drink (requires vendor provided cold beverage container) c) 20 Hot chocolate packets (requires vendor provided hot water container) d) 20 various hot soup packets (requires vendor provided hot water container) e) 320 ounces of hot water (requires vendor provided hot water container) MEAL BREAKDOWN FOR 10-11 MAY 2014 Lunch 10 May 2014: 8 Soldiers Lunch 11 May 2014: 8 Soldiers MEAL BREAKDOWN FOR 16-18 MAY 2014 16 May 2014 Dinner: 130 Soldiers 17 May 2014 Breakfast: 250 Soldiers 17 May 2014 Lunch: 8 Soldiers 17 May 2014 Dinner: 250 Soldiers 18 May 2014 Breakfast: 250 Soldiers 18 May 2014 Lunch: 8 Soldiers MEAL BREAKDOWN FOR 30 MAY 2014 - 23 JUNE 2014 30 May 2014 Dinner: 156 Soldiers 31 May 2014 Breakfast: 346 Soldiers 31 May 2014 Dinner: 440 Soldiers 1 June 2014 Breakfast: 440 Soldiers 1 June 2014 Dinner: 120 Soldiers 2 June 2014 Breakfast: 120 Soldiers 2 June 2014 Dinner: 120 Soldiers 3 June 2014 Breakfast: 120 Soldiers 3 June 2014 Dinner: 120 Soldiers 4 June 2014 Breakfast: 120 Soldiers 4 June 2014 Dinner: 120 Soldiers 5 June 2014 Breakfast: 120 Soldiers 5 June 2014 Dinner; 120 Soldiers 6 June 2014 Breakfast: 120 Soldiers 6 June 2014 Lunch: 30 Soldiers 6 June 2014 Dinner: 268 Soldiers 7 June 2014 Breakfast: 391 Soldiers 7 June 2014 Lunch: 35 Soldiers 7 June 2014 Dinner: 446 Soldiers 8 June 2014 Breakfast: 446 Soldiers 8 June 2014: Lunch: 90 Soldiers 8 June 2014: Dinner: 165 Soldiers 9 June 2014: Breakfast: 165 Soldiers 9 June 2014: Dinner: 285 Soldiers 10 June 2014: Breakfast: 285 Soldiers 10 June 2014: Dinner: 139 Soldiers 11 June 2014: Breakfast: 139 Soldiers 11 June 2014: Dinner: 139 Soldiers 12 June 2014: Breakfast: 139 Soldiers 12 June 2014: Dinner: 45 Soldiers 13 June 2014: Breakfast: 45 Soldiers 13 June 2014: Dinner: 45 Soldiers 14 June 2014: Breakfast: 45 Soldiers 14 June 2014: Dinner: 45 Soldiers 15 June 2014: Breakfast: 45 Soldiers 15 June 2014: Dinner: 45 Soldiers 16 June 2014: Breakfast: 45 Soldiers 16 June 2014: Dinner: 45 Soldiers 17 June 2014: Breakfast: 45 Soldiers 17 June 2014: Dinner: 45 Soldiers 18 June 2014: Breakfast: 45 Soldiers 18 June 2014: Dinner: 45 Soldiers 19 June 2014: Breakfast: 45 Soldiers 19 June 2014: Dinner: 45 Soldiers 20 June 2014: Breakfast: 45 Soldiers 21 June 2014: Breakfast: 55 Soldiers 21 June 2014: Dinner: 55 Soldiers 22 June 2014: Breakfast: 55 Soldiers 22 June 2014: Dinner: 110 Soldiers 23 June 2014: Breakfast: 110 Soldiers Total: Breakfast: 4525 Lunch: 645 Dinner: 4002 WARMING/COOLING BEVERAGES: 120 SUBMITTING A QUOTE Contractor shall adhere to and provide the following in order for the quote to be considered. Quote will be submitted via email or attached document to email ONLY with the individual Breakfast, Lunch, and Dinner prices, warming beverages price, along with the total project price. No hard copies of quotes or verbal quotes will be accepted. Quote shall be emailed to contact@example.gov. Questions regarding this quote can be emailed to the same address or phone +1 (555) 000-0000. Suspense date for Quotes is 23 April 2014, No Later Than 2:00 PM MST. ADDITIONAL INFORMATION Active registration in System for Award Management (SAM) at https://www.sam.gov/portal/public/SAM/ is required before award. Vendor must not be listed on System for Award Management Exclusions. Invoices will be submitted through Wide Area Work Flow (WAWF) at https://wawf.eb.mil/, payments will be made by Electronic Funds Transfer (EFT) and can take as long as 30 days after government acceptance is received. CONTRACT MANPOWER REPORTING A. Army Policy has direct that all service contracts above the Micro Purchase threshold will be required to be reported to the web site https://cmra.army.mil. B. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the National Guard via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at help desk at: http://www.ecmra.mil/. C. Information required to be reported is as follows. a) Contracting Office, Contracting Officer, Contracting officer's Technical Representative b) Contract number, including task and delivery order number c) Beginning and ending dates covered by the reporting period d) Contractor name, address, phone number, e-mail address, identity of contractor employee endering data. e) Estimated direct labor hours (including sub-contractors) f) Estimated direct labor dollars (including sub-contractors) g) Total payments (including sub-contractors) h) Predominant Federal Service Code (FSC) reflecting services provided by contractor (and separate predominant FSC for each sub-contractor if different) i) Estimated data collection cost j) Organizational title associated with the Unit Identification Code (UIC) for the Army Requireing Activity (the Army Requiring Activity is responsible for providing the contractor with its UIC for purposes of reporting this information) k) Locations where contractor and sub-contractors perform the work (specified by zip code in the United States and nearest City, Country, when in an overseas location, using standardized nomenclature provided on website) l) Presence of deployment or contingency contract language m) Number of contractor and sub-contractor employees deployed in theater this reporting period (by country) 4 As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period will be the period of performance not to exceed 12 months ending September 30 of each government fiscal year and must be reported by 31 October of each calendar year. **Most of the required information will already be input by the COR/POC and the Contracting Officer. The most important information will be creating an account with log-in and password and updating the estimated labor hours and total cost after invoice.