Bulk Tray Drop off Camp Smith 30MAY-12JUN

Form / Attachment / Pricing Sheet

This document outlines the feeding schedule for contracted meals during Annual Training for the 442nd Military Police Company.

• Training Dates: May 30, 2026 - June 13, 2026
• Meal Delivery Location: Camp Smith Training Site, NY, 100 Camp Smith Driver, Cortlandt Manor, NY 10567
• Daily Meal Schedule: Details specific dates, menus (where applicable), quantities, meal types (Bulk Tray), and times for breakfast, lunch, and dinner.
• Dinner Time: Consistently scheduled for 1700hrs.
• Dietary Restrictions: Includes Non-Pork (12 meals) and Vegetarian (3 meals), with specified first and last meal required dates.
• Instructions: All meal times are subject to change; bottled water is not provided; food is served in trays unless individually packaged; menu changes require approval from the unit POC.

This document is crucial for vendors providing catering or food services, as it details the specific dates, locations, quantities, and types of meals required, along with dietary restrictions and delivery instructions. It serves as a schedule for meal provision during the specified training period.

Statement of Work (SOW)

To provide quality catered meals to the New York Army National Guard (NYARNG) to support personnel attending training events.

• Provide timely, high-quality meals cooked to commercial grade standards.

• Adhere to the NYARNG 21-Day Menu, including all identified menu components and condiments.

• Deliver meals within specified food service timeframes.

• Meals must comply with all applicable Federal, State, and local laws, regulations, policies, permits, and insurance pertaining to the food industry.

• Adherence to military regulations including AR 30-22, AR 40-25, TB MED 530, and TB MED 577.

• Corrective action required for any work not meeting standards at no additional cost to the Government.

• Food items must be cooked/heated to specified minimum internal temperatures and rest times.

• Food must be prepared, transported, and maintained in accordance with Army Regulation 40-657 and TB MED 530.

• Contractors must have a passing score on their most recent health inspection with no more than three critical findings.

• Out-of-state vendors must provide evidence of licensing and sanitary standards equivalent to NYS Department of Health.

• Failure to maintain sanitary requirements or acceptable quality is grounds for termination.

• Delivery times are dictated by NYARNG unit mission requirements. General planning times are:

  • Breakfast: 0600-0730
  • Lunch: 1100-1230
  • Dinner: 1730-1900

• Meals to be provided at the location specified in the solicitation.

• Food preparation at the contractor's establishment must occur within a 60-mile radius of the delivery location.

• Meals for individuals with religious or dietary restrictions must be labeled and kept separate.

• Breakfast meals must adhere to AR 40-25 and Army Go-4-Green website recipes, including specific item components.

• Lunch, Dinner, and Holiday meals must adhere to AR 40-25 and Army Go-4-Green website recipes, including specific item components (minimum 6 oz protein entree).

• Bagged Lunch meals must adhere to AR 40-25 and Army Go-4-Green website recipes, including specific item components (e.g., 6" sub sandwich, condiments, chips, dessert, fruit, protein bar, beverage).

• Meal composition must meet specific nutritional guidelines for carbohydrates, protein, and fat.

• Meals must meet minimum calorie requirements: 500 for breakfast, 1100 for lunch and dinner.

• DoD Approved Food Sources must be used; contractors may be subject to an initial inspection audit.

• Specific guidance on meat, seafood, and vegetable grading and preparation is provided.

• Extreme caution advised for products treated with chemical or protein-based tenderizers.

• Food labels must comply with FDA's FALCPA regarding major food allergens.

• Monosodium Glutamate (MSG) is not permitted.

• Trans Fat must be zero grams.

• Juices and milk must meet specific fortification requirements.

• All poultry items must be USDA Grade A or equivalent.

• Pork products must meet North American Meat Processors (NAMP) standards.

• Menu item substitutions must abide by the Army Buyer's Guide and be communicated to the customer.

• Contractor shall provide all condiments, paper products, and serving/eating utensils.

• Access control requirements for Army installations must be followed, including photo identification and vehicle inspections.

• Contractors are subject to non-disclosure agreements regarding service details.

• Photographing and videoing of site and personnel is prohibited.

• Government-issued keys must be surrendered.

• Parking restrictions apply on installations.

Solicitation / RFP / RFQ

This solicitation, W912PQ26QA015, is for catering services, specifically "109 Dinner Meals x 14 days" for the NYARNG (New York Army National Guard) during their Annual Training from May 30, 2026, to June 12, 2026. The estimated total value for this specific item is $29,665.44.

• Provision of 109 Dinner Meals daily for 14 days.

• Delivery period: May 30, 2026, to June 12, 2026.

• The service is a "meal drop off" type.

• Inspection and Acceptance will take place at the delivery location: Camp Smith Training Site, NY.

• Contract Type: Firm Fixed Price.

• Period of Performance: May 30, 2026, to June 13, 2026 (implied by the description of the catered contract).

• Estimated Value: The document specifies an estimated value for the "109 Dinner Meals" line item as $29,665.44. The overall contract value is not explicitly stated but the NAICS code (722310) has a size standard of $47,000,000.00.

• Offer Due Date: May 6, 2026, at 08:00 AM.

• Evaluation will be based on factors that make the offer most advantageous to the Government, considering price and other factors. Specific evaluation factors are not detailed in the provided pages.

• The acquisition is set aside for Small Business.

• NAICS Code: 722310 (Caterers).

• Size Standard: $47,000,000.00.

• The solicitation incorporates FAR clauses 52.212-1, 52.212-4, and 52.212-5 by reference.

• DFARS clauses are also incorporated by reference, including those related to unique item identification and Wide Area WorkFlow (WAWF) payment instructions.

• Attachments include a Statement of Work (SOW), Specification (Feeder Schedule), and Specification (21 Day Menu).

Form / Attachment / Pricing Sheet

This document provides detailed menu options for catering services, likely for a 21-day period, as indicated by the title 'NYARNG 21 DAY CATERING MENUS'. It outlines various breakfast, lunch, and dinner menus, specifying the items, portion sizes, and drink choices. This information is crucial for vendors to understand the scope of potential catering requirements.

• Breakfast Menus: Multiple breakfast options are detailed, including items like eggs, bacon, pancakes, cereal, yogurt, and fruit, along with drink choices such as juice, milk, and coffee.
• Lunch Menus: A wide array of lunch options are presented, featuring main courses like beef stew, chicken stir fry, Salisbury steak, and various sandwiches, accompanied by sides, salads, desserts, and drinks.
• Dinner Menus: Several dinner menus are provided, with choices such as Swedish meatballs, roast beef, chicken, and fish, along with side dishes, desserts, and beverages.
• Portioning and Requirements: Each menu item specifies a portion size and often indicates a percentage of headcount it is based on, with a general note that 100% of each item should be provided unless otherwise stated.
• Drink Choices: For each meal type, specific drink options are listed with their respective portion sizes and percentages of headcount.

This document serves as a detailed specification of the food and beverage items that may be required for catering services. Bidders can use this to:

• Assess their capability to provide the specified meals.
• Understand the variety and quantity of food items expected.
• Prepare accurate pricing and proposals based on the detailed menu offerings.
• Identify any specific dietary or preference considerations (e.g., seasonal fruit, specific types of milk or juice).