Dining and Nutrition Management Services

Saint Mary's College of Maryland is soliciting proposals for on-site dining and nutrition management services under solicitation number SMC-27-059161. This cost-reimbursement plus fixed fee contract features a five-year base period running from July 1, 2027, through June 30, 2032, with four additional one-year option periods extending through June 30, 2036. The selected contractor will be responsible for food production and quality control, adhering to strict minimum food specifications, including USDA grade choice beef and veal, USDA grade A pork, lamb, and poultry, and the use of all-natural non-processed cheeses. Key deliverables include a comprehensive work plan, an annual plan covering menus and retail pricing, and a detailed implementation schedule. The procurement process utilizes the Competitive Sealed Proposals method, where technical factors are weighted more heavily than financial factors. Evaluation criteria focus on the offeror's technical response and work plan, staff qualifications, overall company capabilities, and the economic benefit to the State of Maryland. Proposals must be submitted in a two-part double envelope format, consisting of a technical volume and a separate financial volume. The college has established a Minority Business Enterprise goal of 10 percent. Administrative requirements include mandatory electronic funds transfer for contracts exceeding 200,000 dollars, criminal background checks for personnel, and compliance with ADA standards for vending equipment.