AWARD
73 -- The Montana ARNG is looking to award to a single vendor to furnish
- Notice Date
- 3/31/2014
- Notice Type
- Award Notice
- NAICS
- 722320
— Caterers
- Contracting Office
- USPFO for Montana, P.O. Box 4789, Helena, MT 59604-4789
- ZIP Code
- 59604-4789
- Solicitation Number
- W9124V-14-T-0007
- Response Due
- 3/24/2014
- Archive Date
- 5/16/2014
- Point of Contact
- Jodi Zolynski, 406-324-3410
- E-Mail Address
-
USPFO for Montana
(jodi.l.zolynski.mil@mail.mil)
- Small Business Set-Aside
- N/A
- Award Number
- W9124V-14-P-0054
- Award Date
- 3/31/2014
- Awardee
- Captain Jack's Restaurant (825335594) <br> 2850 SKYWAY DR STOP 4 <br> HELENA, MT 59602-1200
- Award Amount
- $27,666.80
- Line Number
- 1,2,3,4
- Description
- (Subject Continued) of April. REQUEST FOR QUOTE SCOPE OF WORK DESCRIPTION OF SERVICES The Montana Army National Guard is looking to award to a single vendor to furnish prepared meals based on Lowest Price Technically Acceptable (LPTA - FAR 15.101-2) for the following units and locations throughout the month of April 2014: Location: Fort Harrison, (building location to be determined) JFHQ / Training Center / RTC Devils Brigade / Co C 1-163rd / Billings Marines / HHC 1-163rd / E Co 1-163rd / 639th QM Co / 103rd PAD / Det. 3 230th / 1049th / 190th CRD / Co E 145th FSC / 631st Chem Co 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals based on Lowest Price Technically Acceptable (FAR 15.101- 2) for all units coming to Fort Harrison and Limestone Hills in the month of April. Solicitation Number: W9124V-14-T-0007 Agency: Department of the Army Office: National Guard Bureau Location: USPFO for Montana 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals b... Page 1 of 6 https://www.fbo.gov/index?s=opportunity&mode=form&id=8a8d08d1e04fc1a0ed90a59bd... 3/17/2014 Location: Limestone Hills(West of Townsend, MT) Co B 1-163rd * Meals will be served at Limestone Hills. Contractor must possess capability to the safety and sanitary transport of food to this location as well as proper containers to serve. * Warming Beverages: Vendor to provide 1 mermite container for coffee and one mermite container for hot water. Vendor will also provide packets of hot chocolate, sugar, and creamer. The maximum amount of Soldiers is 120. Supplies should accommodate at a minimum of 75% of Soldiers. Warming beverages are required 25 April and 26 April after Dinner cleanup and to be provided onsite at Limestone Hills. Contractor shall adhere to and provide the following in order for the quote to be considered. a. A quote via email or attached document to email ONLY with the individual Breakfast, Lunch, and Dinner prices, warming beverages price, along with the total project price. No hard copies of quotes or verbal quotes will be accepted. b. Quote shall be emailed to Jodi.l.zolynski.mil@mail.mil. Questions regarding this quote can be emailed to the same address or phone 406.324.3410. c. Suspense date for Quotes are 24 March 2014, No Later Than 9:00 PM MST. d. Contractors must possess the capability to serve meals in multiple locations, to include a field environment. Inherent to this requirement is the contractors need to possess the necessary equipment to facilitate the safe and sanitary transport of food to multiple locations. MEAL BREAKDOWN FOR PERIODS OF PERFORMANCE The meal counts are approximate and listed at the maximum capacity, Not- to-Exceed amount. The Unit's point of contact will provide a more accurate count of meals no later than 48 hours prior to first day of that units' drill. The Government will not be responsible to pay for meals above the Unit's scheduled course head count that is not served. If shorter than 48 hours notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement. Standard breakfast, lunch, and dinner standard times are: B: 0600-0800 L; 1100-1300 D: 1630-1830 HOWEVER, meal times will be discussed with Contractor before the first meal is served for each unit. Contractor needs to be flexible because the meal hours may shift back or forward an hour, due to training requirements. It is important to ensure all units do not schedule same start time for chow and cause delays. Vendor will communicate with point of contacts for each unit if there are too many units eating at the same time. There will be a portion of the Sunday Lunch meals to be sack lunches for Soldiers traveling home. Unit point of contact can give you count prior to drill start. See Addendum A (April Roll-Up Excel spreadsheet) for a detailed breakdown of units and food count requirements. 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals b... Page 2 of 6 https://www.fbo.gov/index?s=opportunity&mode=form&id=8a8d08d1e04fc1a0ed90a59bd... 3/17/2014 Summation of Catered Meals Dates: Start: 3 April 2014 Dinner End: 6 April 2014 Lunch Start: 11 April 2014 Dinner End: 13 April 2014 Lunch Start: 25 April 2014 Dinner 172 Soldiers End: 27 April 2014 Lunch 172 Soldiers Start: 25 April 2014 Dinner End: 27 April 2014 Breakfast *These meals are for Limestone Hills and include warming beverages PERFORMANCE A. Contractor must provide adequate personnel to staff serving lines and replenish condiments, food trays, and beverages in a timely manner. B. Contractor will post a menu on the first day of performance inclusive of single scheduled course duration or for the entire period of performance. Menu will include caloric value of meals. C. Contractor will provide meals that offer variety, contrast in texture, flavor, and color. Salads will consist of a variety of fresh leafy greens and raw vegetables. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings will also be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered. Fresh fruits shall be available as an option. D. Contractor will provide servings of fresh milk for 30% - 35% of estimated patrons, water, and tea each day. Fresh two-percent white milk is the primary beverage milk. E. Meals served shall include as a minimum the portions and servings of all food groups, beverages and condiments indicated in the 20 Day Menu and other guidance provided, but not limited to these alone. See Attachments A (General 20 Day Menu Information). IMPORTANT: The 20 Day Menu is a guideline; it is encouraged to keep to the integrity of the Vendor's expertise as well as provide a well balanced nutritional meal with proper calorie intake to support active Soldiers. F. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to compliment the meals being served. G. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited. H. Contractor shall serve buffet style and provide cups, plates, eating utensils, serving pans, and anything else that is needed to eat a meal. 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals b... Page 3 of 6 https://www.fbo.gov/index?s=opportunity&mode=form&id=8a8d08d1e04fc1a0ed90a59bd... 3/17/2014 I. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for serving and portion control, allowing second plates if all individuals have received their first plate of food. J. All potentially hazardous food shall be maintained at: 140F or above for hot food items and served in shallow pans (4 inch) or 40o F or less for cold food items to prevent the spread of bacteria. K. Contractor will comply with all FDA Food Code guidelines. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ L. Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food will be purchased from a non-USA company. M. Contractors shall have and be in compliance with all Federal, State and Local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry. CONTRACTOR PERSONNEL A. Contractor shall furnish supervisory and direct labor personnel to accomplish all work required. B. All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government. C. Contractor Supervision - any attendant supervisor, or other supervisors designated in writing to act in the Contractor's behalf, shall be present during all hours when contract employees are working. D. Personal Hygiene - the Contractor shall ensure the contract employees meet the following sanitation requirements: 1. They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items. 2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours. 3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean. 4. They do not smoke, or use tobacco in any form, except during break periods in designated areas. 5. They do not consume food items/beverages in any form while on the serving line or in any food prep areas. 6. They trim facial hair to one (1) inch or less. 7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes. 8. They shall wear appropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). 9. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Opentoe shoes, sleeveless blouses or shirts are not allowed. 10. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. 11. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals b... Page 4 of 6 https://www.fbo.gov/index?s=opportunity&mode=form&id=8a8d08d1e04fc1a0ed90a59bd... 3/17/2014 those areas designated by the government as smoking areas. GOVERNMENT- FACILITIES IAW AR 30-22, 3-44. Catered meals a. A catered meal is defined as quote mark a meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption, or prepared at the consumption site using caterer's portable equipment and subsistence supplies quote mark. There is no authority for a caterer to use Government-furnished equipment or facilities to prepare catered meals. b. To ensure the safety of the soldiers and contract workers the following will be authorized to use: Steam table, cold tables, warming ovens and refrigerators to use for the proper storage and serving of all hot 140 degrees or above or cold 40 degrees or below, potentially hazardous foods. The Contractor shall be responsible for safeguarding all government property. Caterer is responsible for the cleanliness of the Dining Facility during and after use. All cleaning supplies will be provided by Training Center. A checklist will be provided by Training Center detailing what will be cleaned. Contractors who do not meet Government standards for cleaning the dining facility at completion of the last contracted meal and follow cleaning checklist, is subjected to a 10% retainage. QUALITY CONTROL A. Customers are encouraged to submit comments on the quality of meals served for each performance period. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the Contract Specialist. B. The point of contacts for each unit will inform the contract manager in person when discrepancies occur and will request immediate corrective action. C. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contract Specialist and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer. D. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s). E. Government personnel, other than contracting officers (KOs) and authorized Contracting Officer's Representative (COR), may, with KO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract. F. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the Contractor's facility and serving of the food at the base location. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. 73--The Montana ARNG is looking to award to a single vendor to furnish catered meals b... Page 5 of 6 https://www.fbo.gov/index?s=opportunity&mode=form&id=8a8d08d1e04fc1a0ed90a59bd... 3/17/2014 G. All parties involved in this contract will comply with FDA Food Code. SECURITY REQUIREMENTS A. Work performed under this Contract is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the Contract Specialist all issues dealing with access to Government buildings, facilities, or property. B. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Fort Harrison. C. The Contractor will ensure that personnel have proper identification for entry to Fort Harrison. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Fort Harrison without proper identification.
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