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
• POC: SFC Leanne Kennedy
• Schedule: Details daily meal provision (Breakfast, Lunch, Dinner) with quantities and meal types (Bulk Tray).
• Dinner Time: Consistently scheduled for 1700hrs.
• Dietary Restrictions: Includes Non-Pork (12 meals) and Vegetarian (3 meals), both starting May 30, 2026, and ending June 12, 2026.
• Instructions: All meal times are subject to change; bottled water is not provided; food is served in trays unless individually packaged; menu changes require unit POC approval.

This document specifies the logistical requirements for meal services, including dates, locations, quantities, and dietary needs. Bidders providing food services should use this schedule to understand the scope and timing of the required meals.

Statement of Work (SOW)

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

• Provide timely, high-quality catered meals adhering to the NYARNG 21-Day Menu.

• Meals must meet commercial grade standards and include all identified menu components and condiments.

• Deliveries are dictated by NYARNG unit mission requirements; standard delivery times are provided for planning purposes.

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

• Adherence to Federal, State, and local laws, regulations, and policies pertaining to the food industry.

• Compliance with military regulations including AR 30-22, AR 40-25, and relevant Technical Bulletins (TB MED 530, TB MED 577).

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

• Specific nutritional guidelines for macronutrients (carbohydrates, protein, fat, iron) and calorie counts per meal (minimum 500 for breakfast, 1100 for lunch/dinner).

• Food must be prepared, transported, and maintained in accordance with specified Army Regulations and Food Codes.

• Recent health inspection records must show no more than three critical findings and a passing score.

• Out-of-state vendors must provide evidence of equivalent sanitary standards.

• Food preparation must occur within a 60-mile radius of the delivery location.

• Not explicitly defined in this document, but delivery locations will be specified in the solicitation.

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

• Breakfast meals must include specific items (e.g., eggs, protein, fruit, hot/cold cereal, hot/cold drinks).

• Lunch, Dinner, and Holiday meals must include entrée, vegetables, starch, bread, fruit, dessert, and drinks.

• Bagged Lunch meals have specific components including a sandwich/wrap, condiments, chips, dessert, fruit, protein bar, and beverage.

• Condiments, paper products (plates, cups, napkins), and serving/eating utensils are to be provided by the contractor.

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

• Contractor employees must be 18 years or older and possess a ServSafe food handler's permit or equivalent.

• Access to Army installations requires valid government-issued photo identification and adherence to installation regulations.

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

• Government reserves the right to make changes to the purchase order with minimum 48-hour notice for quantity changes.

Solicitation / RFP / RFQ

This solicitation, W912PQ26QA019, is for "Bulk Tray Drop off Camp Smith 30MAY-12JUN". The procurement is for 109 Dinner Meals for 14 days, from May 30, 2026, to June 12, 2026. The Product Service Code is 8905, and the North American Industry Classification System (NAICS) code is 722310.

• Provision of 1,526 Dinner Meals.

• Delivery to 0442 MP CO MP COMPANY (GS) at 25 BAITING PLACE RD, FARMINGDALE, NY 11735-6205.

• Inspection and Acceptance to take place at the drop-off site: Camp Smith.

• Pricing Arrangement: Firm Fixed Price.

• Period of Performance: May 30, 2026 - June 12, 2026.

• Offer Due Date: May 06, 2026, at 08:00 AM.

• Solicitation Issue Date: April 28, 2026.

• Evaluation will be based on price and other factors, with specific factors to be inserted.

• This acquisition is a set-aside for Small Business.

• The solicitation incorporates FAR clauses by reference, including those related to System for Award Management, Commercial Products and Services, Small Business Set-Aside, Child Labor, Equal Opportunity, Combating Trafficking in Persons, and others.

• DFARS clauses are also incorporated by reference, including those related to Safeguarding Covered Defense Information and Cyber Incident Reporting, and Prohibition on the Acquisition of Covered Defense Telecommunications Equipment or Services.

• A Statement of Work (SOW) and Specification are listed as attachments.

Form / Attachment / Pricing Sheet

This document provides detailed menu options for catering services, including breakfast, lunch, and dinner. It outlines specific food items, portion sizes, and drink choices for various "menus" (e.g., Breakfast Menu 1, Lunch Menu 5, Dinner Menu 10).

• Menu Structure: Menus are categorized by meal type (Breakfast, Lunch, Dinner) and numbered sequentially.
• Itemization: Each menu lists specific food items (e.g., Hard Boiled Eggs, Beef Stew, Roast Turkey) with corresponding portion sizes (e.g., 2 eggs, 1 1/4 cup, 4 oz).
• Drink Choices: A section for "Drink Choices" is included for each menu, specifying options like Apple Juice, Milk, Sports Drink, and Coffee, along with their respective sizes and percentages of headcount.
• Percentage of Headcount: A general note indicates that menu item requirements are based on a percentage of headcount, with 100% of each item provided unless otherwise noted.

This document is crucial for bidders to understand the scope and variety of food and beverage services required. It allows vendors to assess their capability to provide the specified meals, portion sizes, and drink options, and to develop accurate pricing and logistical plans for fulfilling catering requirements.