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Specialized Dietary and Dessert Supply

Active

State & Local

Response Deadline11/09/2026, 07:00:00 PM 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 focuses on the mass production and delivery of high-volume standardized desserts and specialized dietary meals to support prime contractors on Central Ohio Transit Authority projects. The selected provider must utilize a licensed commercial bakery or food production facility to create vegetarian and gluten-free entrees and desserts, ensuring that all items are clearly labeled for major allergens and gluten-free status to maintain consistency across 1,300 portions. The contract requires the delivery of ready-for-service items under NAICS code 311812. Interested parties must submit their responses by November 9, 2026, for this Ohio-based opportunity managed through the Human Resources agency.

General Info

Mass production of standardized desserts and dietary meals for Central Ohio Transit Authority.

Agency

Ohio → 3000- Human Resources

NAICS

311812 - Commercial Bakeries

Place of Performance

OH, USA

Set-Aside

NONE

Documents

This scope was carved out of 2026-RFP-065.

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

View the prime solicitation

2026 Holiday Luncheon

AI Contract Breakdown

Uniform Contract Format

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Timeline

PostedOct 15

subcontract

Response DeadlineNov 9

Submission deadline

Response Deadline

11/09/2026, 07:00:00 PM UTCin 22 days

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Organization & Contact Information

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AgencyOhio → 3000- Human Resources

ContactsNo contacts available

OfficeN/A

Organization / AgencyOhio → 3000- Human Resources

Office AddressN/A

ContactsNo contact information available

Full Description

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Supplies high-volume standardized desserts and specialized dietary meals for prime contractors on Central Ohio Transit Authority (COTA) projects. Mass produces vegetarian and gluten-free entrees and desserts in a licensed commercial bakery or food production facility. Identifies major allergens and gluten-free status for all items to ensure consistency across 1,300 portions. Delivers ready-for-service desserts and specialty entrees.

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