Annual Training Catered Meals at Dugway Proving Ground Utah

***PLEASE EMAIL QUOTES TO BOTH: stefanie.j.fitte.mil@mail.mil & adam.d.sackman.mil@mil.mil DEPARTMENTS OF THE ARMY AND AIR FORCE NATIONAL GUARD BUREAU OFFICE OF THE U.S. PROPERTY AND FISCAL OFFICER FOR MONTANA P.O. Box 4789 Fort Harrison, Montana 59636-4789 Combine Synopsis Solicitation & Request for Quote 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. PERFORMANCE WORK STATEMENT (PWS) 1. DESCRIPTION OF SERVICES The Contractor shall furnish prepared meals during June AT meals for the following Unit training in Dugway, UT: 631st Cem. Co This list is not all-inclusive and units may be added or deleted as requirements become known. The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial standards. All meals shall be well balanced for nutritional value while providing variety and proper daily caloric needs. 2. CONTRACT REQUIREMENTS 2.1 Period of Performance a. The Montana Army National Guard anticipates purchasing Food Service in accordance with this PWS for specific dates beginning with Breakfast on 17 June 2017 ending with Breakfast on 28 June 2017. 2.2 Performance a. Contractor must provide adequate personnel to staff serving lines and replenish condiments, food trays, salad bar components and beverages in a timely manner b. Contractor will post a menu for the entire period of performance. Menu will include caloric value of meals. c. Contractor will not repeat meals for the duration of this contract. Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking beef for lunch and dinner. d. Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Salads will consist of a variety of fresh leafy greens with spinach option and individual containers of, at a minimum, 5 raw vegetables such as olives, cucumbers, carrots, etc. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings shall 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 at every meal. e. Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons in addition to water, coffee each day with two types of juice, orange juice as one breakfast juice option. Fresh two-percent white milk is the primary beverage milk. 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. Ala Carte ordering is strictly prohibited. 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: 135F ( 57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria. j. Contractor will comply with all FDA Food Code guidelines. Most current version is 2013 but it is the responsibility of the business to keep current with FDA Food Codes. The following website can be used to check for the latest version. http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCod e/default.htm 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 point of contact 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. 2.3 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 nor will they represent themselves as such. 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. A Government Point of Contact (POC) will be designated in place of a COR and will work the same functions as the COR. e. 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. 3. FACILITIES 3.1 Government Furnished/Provided a. 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. There is no facility to feed from for this contract, any equipment needed for the proper sanitary service must be supplied by the contractor. All serving utensils, plates, pots, pans etc will be the responsibility of the contractor. Contractors will be responsible for bringing their own serving tables and waste receptacles. 3.2 Contractor Responsibility a. The Contractor shall be responsible for safeguarding all government property provided for Contractor use. The Contractor is responsible for the cleanliness of the area during and after use. Contractor will also be responsible for all disposal and transportation of waste. b. 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. 4. SECURITY 4.1 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 beverages from the point of purchase to the point of receipt at Dugway Proving Grounds. 5. MEAL TIMES AND NUMBERS 5.1 Meal Times a. Meal times will be discussed with Contractor before the first meal is served. Contractor needs to be flexible because the meal hours may shift back or forward an hour, due to training requirements. b. Standard feeding times are: Breakfast: 0600-0800 Lunch: 1100-1300 Dinner: 1700-1900 5.2 Meal Counts a. 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 scheduled events. b. June 631st Dugway, UT Breakfast 650 meals Lunch 70 meals Dinner 710 meals Total Meals 1430 meals c. Break down of meals by day and meal. Numbers may be expected to change slightly due to updated schedules and attendance. June 17th Breakfast- 10 people Lunch 0 people Dinner- 70people June 18th Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 19th Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 20th Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 21th Breakfast- 0 people Lunch- 70 people Dinner- 70 people June 22nd Breakfast- 70people Lunch- 0 people Dinner- 70 people June 23nd Breakfast-70 people Lunch- 0 people Dinner- 70 people June 24rd Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 25th Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 26th Breakfast- 70 people Lunch- 0 people Dinner- 70 people June 27th Breakfast- 70 people Lunch- 0 people Dinner- 10 people June28th Breakfast- 10 people Lunch- 0 people Dinner- 0 people 6. SOLICITATION AND BUSINESS REQUIREMENTS 6.1 Submitting a quote a. Quote will only be accepted via email or attached document to email. Quotes will include per meal rate and price for the conference space, along with the total projected price. No hard copies of quotes or verbal quotes will be accepted. b. Quote must include meal rate and must be inclusive of any local taxes (if applicable) and additional costs. Quotes must be specific dollar amounts. General amounts listed with the quote such as "plus tax/fee's" or "including tax" will not be considered technically acceptable. Additional costs not listed in the per meal rate will not be paid when invoicing. Gratuity is strictly prohibited. c. Quote shall be emailed to stefanie.j.fitte.mil@mail.mil. Questions regarding this quote can be emailed to the same address or phone 406.324.3411. Email is the preferred method for questions. Questions should be received no later than May 11, 2017 by COB. d. Suspense date for Quotes and required documents including references is 15 May 2017, No Later Than 10:00 AM MST 6.2 Basis for award and Contract Type a. The Government will award Firm Fixed Price (FFP) contract resulting from this solicitation to the responsible offeror whose quote conforming to the solicitation will be most advantageous to the Government, price and other factors considered. The following factors shall be used to evaluate offers: Price, Past Performance and Technical Acceptability. Technical acceptability and past performance when combined, are approximately equal to price. Technical Acceptability. 1) Technical Acceptability shall be rated as either Acceptable or Unacceptable. 2) A rating of Acceptable means the Proposal clearly meets the minimum requirements of the solicitation. 3) A rating of Unacceptable means the proposal does not clearly meet the minimum requirements of the solicitation Past Performance 1) Past Performance shall be rated as either Acceptable or Unacceptable. 2) A rating of Acceptable means based on the offeror's performance record, the Government has a reasonable expectation that the offeror will successfully perform the required effort, or the offeror's performance record is unknown. 3) A rating of Unacceptable means based on the offeror's performance record, the Government has no reasonable expectation that the offeror will be able to successfully perform the required effort. b. Although the award is Firm Fixed Price the vendor is expected to invoice for only what is used provided 48 hrs (or a mutually agreed upon time limit) is given for changes in required number of meals by either the unit, Supplies and Services or the Contracting Officer/Specialist. c. Invoicing and will be through WAWF at https://wawf.eb.mil/ and payment will be Electronic Funds Transfer (EFT) from Defense Finance and Accounting Service (DFAS). d. All applicable FAR, DFARS & AFARS clauses and provisions apply to this RFQ. e. Prices must be held for a minimum of 45 days following the close of this solicitation. f. Further guidance can be found in Federal Acquisition Regulation (FAR) 15.101. The following is a link to the Federal Acquisition Regulation http://farsite.hill.af.mil/ 6.3 NAICS & social economic set-aside: a. This RFQ is for full and open completion under NAICS code 722320 "Caterers." b. Vendor must be registered in the System for Award Management (SAM) at https://www.sam.gov/portal/SAM/. c. Vendor is highly encouraged to make sure their SAM profile includes NAICS, "722320." 6.4 SAM Registration a. Prior to Contract award the business must be registered in System for Award Management (SAM). Registration is free and assistance can be provided by the Montana PTAC. http://www.montanaptac.org/. If registration is not in progress or sufficient progress is not made in a timely manner the business may be deemed technically not acceptable for contract award. 6.5 References a. Contractors shall submit no less than three (3) References, to include name, job title, their location, and up-to-date contact phone number, and contract number that is similar in scope (not limited to dollar value and work on a federal facility) to this proposal. The point of contact must be the prime customer or Contract Officer Representative of the specific contract and not be a relative or friend. This information may be submitted early via email to Stefanie Fitte (stefanie.j.fitte.mil@mail.mil) or in your quote. b. References will include; 1. Name of Primary POC whom awarded the contract 2. Job Title 3. Location 4. Up-to-date phone number & email address. 5. Contract number 6. Award value c. Contracts used in references should be similar in scope concerning dollar value and number of meals prepared. 6.6 Menu a. Contractor shall submit a proposed sample menu. This sample menu will be used to determine technical acceptability.