Todd E. Gore

Todd E. Gore serves as a Contract Specialist within the W6QM MICC-FDO at Fort Sam Houston, supporting the Department of the Army’s mission to sustain installation readiness through mission-critical facilities and services procurement. In this role, he manages the full lifecycle of acquisition actions, from requirements validation and market research to contract award and administration, with a primary focus on dining and food service contracts. His work ensures that garrison personnel receive reliable, high-quality meals and dining support, directly contributing to troop readiness and quality of life across Army installations. Gore’s acquisitions are governed by FAR Part 12 and Part 19, emphasizing streamlined commercial practices and socioeconomic compliance. Gore maintains a consistent working relationship with VETPRIDE SERVICES, INC., a key contractor providing comprehensive food service solutions across multiple military installations. His procurement patterns reflect a preference for long-term, performance-based service contracts that prioritize operational continuity and contractor accountability. He engages with vendors through competitive sealed bidding and simplified acquisition procedures, fostering transparent, compliant, and results-driven vendor partnerships that align with Army standards for quality and efficiency. His contracting portfolio demonstrates a strong commitment to small business participation, with approximately one-third of awards structured as Total Small Business Set-Asides under FAR 19.5. While the majority of his actions remain open to all competitors, he actively leverages small business set-asides to promote economic opportunity and ensure diverse vendor participation in critical garrison support functions. Gore’s expertise is concentrated exclusively in NAICS 722310—Food Service Contractors—where he procures managed dining services, catering, meal delivery, and related support for military personnel and civilian staff. His technical domain centers on commercial food service operations, including menu planning, nutritional compliance, sanitation standards, and workforce management under federal facility service requirements.