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Seasonal Dining Facility Management

Active

State & Local

Response Deadline11/30/2026, 05:00:00 AM UTC

Contract Overview

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

AI Contract Overview

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This subcontract for Seasonal Dining Facility Management involves the end-to-end oversight of kitchen and dining operations for prime contractors at University of Virginia facility projects in Pembroke. The selected provider will be responsible for delivering daily meal services, including breakfast, lunch, and dinner seven days a week, as well as appetizers for evening receptions, catering to groups of 30 to 80 diners. The scope of work requires the use of on-site commercial kitchen equipment, such as gas ranges, ovens, and Hobart dishwashers, and mandates that the contractor maintain all necessary health permits and pass required inspections. Interested parties must respond by November 30, 2026, for this opportunity categorized under NAICS code 722310.

General Info

Seasonal dining management for UVA projects in Pembroke; daily meals for 30-80 diners.

Agency

University of Virginia

NAICS

722310 - Food Service Contractors

Place of Performance

Pembroke, VA, USA

Set-Aside

NONE

Documents

This scope was carved out of RFI-130778.

The full solicitation package (1 document), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

University of Virginia Food Service at Mountain Lake Biological Station

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Timeline

PostedOct 27

subcontract

Response DeadlineNov 30

Submission deadline

Response Deadline

11/30/2026, 05:00:00 AM UTCin about 1 month

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Organization & Contact Information

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AgencyUniversity of Virginia

ContactsNo contacts available

OfficeN/A

Organization / AgencyUniversity of Virginia

Office AddressN/A

ContactsNo contact information available

Full Description

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Performs end-to-end management of kitchen and dining operations for prime contractors on University of Virginia facility projects. Executes breakfast, lunch, and dinner seven days a week and appetizers for evening receptions for 30-80 diners. Utilizes on-site commercial kitchen equipment including gas ranges, ovens, and Hobart dishwashers. Requires all necessary health permits and inspections. Delivers daily meal service and dining hall management.

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