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Food Service Operational Consultant (Production & Menu Planning)

Active

State & Local

Response Deadline10/15/2026, 02:30:00 AM UTC

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

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The Food Service Operational Consultant subcontract for the Hawaii Department of Education focuses on validating and optimizing production flow and menu feasibility for regional kitchen projects. The selected consultant will be responsible for analyzing planned menus, recipes, production volumes, and equipment capacities, while specifically evaluating production sequencing, batch sizes, cooling, packaging, and rethermalization processes. A key requirement for this role is professional experience in Cook-Chill and Cook-Freeze institutional food production. The consultant must conduct operational trials for labor workflow and deliver comprehensive production sequencing and quality-control procedures to ensure efficient operational success. This opportunity is listed under NAICS code 541611 with a response deadline of October 15, 2026.

General Info

Consultant optimizes food production flow and menu feasibility for Hawaii Department of Education.

Agency

Hawaii → Department of EducationView Agency

NAICS

541611 - Administrative Management and General Management Consulting ServicesView NAICS

Place of Performance

HI, USA

Set-Aside

NONE

Documents

This scope was carved out of IFB D27-055.

The full solicitation package (4 documents), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

Regional Kitchen Operational Readiness Validation for HIDOE

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Timeline

PostedSep 18

subcontract

Response DeadlineOct 15

Submission deadline

Response Deadline

10/15/2026, 02:30:00 AM UTCin 26 days

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Organization & Contact Information

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AgencyHawaii → Department of Education

ContactsNo contacts available

OfficeN/A

Organization / Agency

Hawaii → Department of Education

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Office AddressN/A

ContactsNo contact information available

Full Description

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Validates and optimizes production flow and menu feasibility for prime contractors on State of Hawaii regional kitchen projects. Validates planned menus, recipes, production volumes, and equipment capacities. Analyzes production sequencing, batch sizes, cooling, packaging, and rethermalization. Conducts operational trials for labor workflow. Requires experience in Cook-Chill/Cook-Freeze institutional food production. Delivers production sequencing and quality-control procedures.

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