Regional Kitchen Operational Readiness Validation for HIDOE

The Hawaii State Department of Education is seeking professional operational planning, implementation, and readiness support for the launch of its first Regional Kitchen. This initiative aims to establish a sustainable high-volume food production operation to serve multiple finishing kitchens across seven service areas, with a goal of being fully operational by June 2027. The scope of work is divided into seven key service areas, including operational process development, menu and procurement transition planning, inventory and materials management, workforce training, food safety and HACCP compliance, project management, and operational readiness assessments for 20 specific school kitchens. A primary objective of the program is to maintain USDA nutritional standards while integrating at least 30 percent local ingredients. The contract will be awarded to the acceptable offeror submitting the lowest bid. Qualified candidates must demonstrate at least three years of experience managing centralized food-service operations producing 1,000 meals or more per day. The period of performance begins upon contract execution and ends on April 30, 2027, with a possible two-month extension. Key deliverables include a master implementation schedule, weekly status reports, and a final operational readiness package. Contractors are required to provide a wage certificate for contracts exceeding 25,000 dollars and must adhere to strict food safety, traceability, and labeling standards to ensure the safe distribution of meals from the regional hub to finishing kitchens.