Trey Perez

Trey Perez serves as a procurement professional within the Public Buildings Service’s PBS R11 Special Programs Division Acquisition Regional Support, operating under the General Services Administration. In this capacity, he manages the acquisition of mission-critical food and beverage services essential to sustaining federal facility operations. His responsibilities include soliciting, evaluating, and awarding contracts for integrated dining services, catering, and related support functions across federal buildings, ensuring compliance with federal procurement regulations and operational readiness standards. He plays a pivotal role in enabling the agency’s mission to maintain safe, functional, and efficient federal infrastructure through reliable, high-quality food service delivery. Perez collaborates with a broad spectrum of vendors specializing in institutional food service, including national contractors with experience in federal facility operations and regional providers capable of delivering scalable, on-site dining solutions. His working relationships emphasize performance-based contract management, with a focus on service quality, food safety compliance, and operational continuity. While no single contractor dominates his portfolio, he consistently engages firms with demonstrated expertise in large-scale cafeteria management, mobile catering, and nutritionally compliant meal programs tailored to federal workforce needs. Perez’s procurement activity reflects a strong preference for open competition, with 100% of awards issued under non-set-aside mechanisms. This indicates a strategic focus on maximizing market competition and selecting the most capable providers regardless of socioeconomic status, rather than reserving contracts for 8(a), HUBZone, or SDVOSB firms. While small business participation is not formally prioritized in his award patterns, all vendors must still meet federal contracting requirements for capability and compliance. His primary procurement focus is centered on NAICS 722310—Food Service Contractors—where he specializes in securing comprehensive dining services for federal workplaces, including meal preparation, service staffing, sanitation, and dietary accommodation systems. His technical expertise lies in evaluating contractor capacity to deliver consistent, scalable, and compliant food operations within constrained federal facility environments.