Campus Style Dining Venue Initiative, Tranche II (C) - HI

Solicitation / RFP / RFQ

This Request for Proposal (RFP) seeks a contractor to finance, design, build-out/renovate, operate, and maintain a Campus Style Dining Venue (CSDV) at U.S. Army Garrisons. The goal is to provide a modernized, 21st-century dining experience with advanced technologies, healthy food options, and a welcoming environment for Soldiers, Families, and the wider community. The contract will be a firm-fixed-price, Indefinite Delivery-Indefinite Quantity (IDIQ) with options for future expansion.

• Facility Development: Design, build-out/renovation of existing dining facilities (DFACs).

• Operations: Provide high-quality food and beverages with 24/7 access, diverse menu options (including "healthy options" and strong restaurant brands), action stations, and adherence to nutritional guidelines.

• Technology: Implement Point of Sale (POS) systems with AFMIS interoperability, online ordering, and delivery platforms.

• Staffing: Provide all labor, personnel, and supervision. Military or civilian cooks are not provided by the Fund.

• Management: Maintain a close working relationship with Fund representatives, develop and execute a business plan, and ensure efficient business management.

• Compliance: Adhere to all applicable federal, state, and local regulations, including health, sanitation, fire, security, and safety standards.

• Contract Type: Firm-fixed-price, Indefinite Delivery-Indefinite Quantity (IDIQ).

• Period of Performance: Base period of five (5) years with five (5) one-year option periods, for a potential total of ten (10) years and six (6) months.

• Locations: Initial operation at Sustainment Bistro, Bldg 780, Schofield Barracks, HI, with potential expansion to other facilities.

• Pre-Proposal Conference & Site Visits: Scheduled for May 27-28, 2026.

• Proposal Submission Deadline: July 31, 2026, at 4:00 PM Central Time.

• Evaluation Criteria: Proposals will be evaluated based on Technical Proposal (Business Plan, Management Plan) and Pricing Proposal, with "Best Value-Trade Off" being the primary consideration.

• Eligible Patrons: Garrison community, including military dependents, "Soldiers for Life," DA Civilians & Contractors.

• Essential Station Messing (ESM) Soldiers: A specific category of eligible patrons with a defined meal entitlement verification system.

• The contract is subject to availability of funds.

• Offerors must propose on all CLINs.

• Specific details regarding attachments, wage determinations, and other requirements are provided throughout the document.

Form / Attachment / Pricing Sheet

This document outlines the Food Nutritional Standards required for the opportunity. It details specific criteria for menu planning, food preparation, and product selection to promote healthy eating within the military community.

• DoD Menu Standards: Defines "standard" and "innovative" criteria for serving whole foods, emphasizing fruits, vegetables, whole grains, lean proteins, and low-fat dairy. It also lists prohibited items such as energy drinks, products with excessive caffeine or fortification, and foods containing partially hydrogenated oils.
• Standards by Food Categories: Provides detailed nutritional requirements for specific food groups including:
  • Fruits and Vegetables: Variety, preparation methods, and prioritization.
  • Grains: Emphasis on "whole grain-rich" products, with specific definitions and requirements for cereals and baked goods.
  • Dairy: Requirements for low-fat or fat-free options, including yogurt.
  • Protein Foods: Focus on non-fried options, with specifications for lean meats, poultry, seafood, and plant-based proteins.
  • Beverages: Standards for water, milk, fortified soy beverages, and juices, with calorie limits.
  • Desserts: Requirements for fresh fruit options and calorie limits.
  • Sodium and Other Considerations: Limits on sodium content for entrées and side items, and restrictions on deep-fried options.
  • Packaged Snacks: Nutritional standards for sodium, trans fat, calories, saturated fat, and sugar.
• Information and Labeling: Requires calorie and nutrition information for standard menu items and guidance on labeling "healthier options."
• Placement and Layout: Strategies for arranging food service venues to encourage healthier choices.
• Preferred Purchasing Options: Preferences for recyclable packaging, environmentally preferable cleaning products, locally sourced/organic foods, and sustainable seafood.
• Product Innovations and Defaults: Encourages using healthier options as default choices and offering smaller portion sizes.
• Pricing and Promotion: Strategies for using price incentives and marketing to promote healthier items.

Bidders must understand and be prepared to meet these detailed nutritional standards in their proposals. This includes sourcing appropriate ingredients, developing compliant menus, and potentially providing documentation or labeling to demonstrate adherence to these food and nutrient profiles. The standards impact product selection, preparation methods, and overall service offerings.

Solicitation / RFP / RFQ

This Request for Proposal (RFP) is for the "Army Campus Style Dining Venue (CSDV) 2.0(C) - HI" project. The government is procuring a modernized Soldier feeding alternative that will bring a modernized feel, supported by advanced technologies such as online ordering and delivery solutions. The goal is to provide healthy food options for Soldiers and the wider installation community, execute a revenue-generating operation, and enhance unit cohesion and teambuilding.

• Finance, design, build-out/renovate facility, and provide IT enhancements/platforms.

• Operate and maintain a minimum of one (1) Campus Style Dining Venue (CSDV) at U.S. Army Garrisons, with the option for future expansion.

• Offer a food service operation design and business model inspired by modern campus dining venues, adaptable to various installations.

• Provide 24/7 access to prepared healthy food based on patron demand.

• Offer strong restaurant brands, a variety of meal and service options (à la carte, dine-in, takeout, delivery, meal prep), and implement innovative trends and capabilities.

• Provide a Head Chef with minimum certification by the American Culinary Federation or equivalent.

• Maintain operating hours beyond traditional DFAC hours based on demand.

• Purchase food from American sources to the maximum extent practicable.

• Comply with all applicable federal, state, and local regulations, including fire, security, and safety standards.

• Contract Type: Firm-fixed price Indefinite Delivery-Indefinite Quantity (IDIQ).

• Period of Performance: Base period of five (5) years with five (5) one-year option periods, for a possible total of ten (10) years.

• Locations: Initial operation at Sustainment Bistro, Bldg 780, Schofield Barracks, HI. Potential expansion to BLDG 503 (Fort Shafter), BLDG 2085 (Schofield Barracks), BLDG 102 (Wheeler Army Airfield), and BLDG 357 (Schofield Barracks).

• Proposals are due by 4:00 PM CENTRAL TIME on Friday, 31 July 2026.

• Proposals must be submitted electronically via DoD SAFE website.

• Evaluation will be based on Technical Proposal (Business Plan Proposal, Management Plan Proposal) and Pricing Proposal, with the Technical Proposal being of greater importance.

• The NAFI intends to award a contract based on "Best Value-Trade Off."

• Eligible patrons include military dependents, Soldiers for Life, DA Civilians & Contractors.

• Essential Station Messing (ESM) Soldiers are a key patron group.

• A pre-proposal conference is scheduled for Wednesday, 27 May 2026, at 9:00 AM PDT at Nehelani Community Activity Center, Schofield Barracks, Hawaii.

• Site visits are scheduled following the pre-proposal conference.

• Offerors must comply with various clauses related to labor standards, security, privacy, and cybersecurity.

Form / Attachment / Pricing Sheet

This document contains building plans for Schofield Barracks 780, Floor 1. It is provided as an attachment to the opportunity record.

• Floor plan layout
• Room designations and dimensions (indicated by numbers and lines)

These building plans are essential for bidders to understand the physical layout and scope of any construction, renovation, or facility-related work associated with this opportunity. Bidders should review these plans to assess the work required, estimate costs, and develop their proposals accurately.

Form / Attachment / Pricing Sheet

This document provides the updated reimbursable utility rates for Fiscal Year 2025, specifically for additional utility services. These rates are to be billed in accordance with established agreements (ISSA, MOU, MOA) between the Garrison and its customers.

• Refuse Collection: Rates are provided per pickup for various container sizes:
  • 4 Cubic Yard Container: $9.46 per pickup
  • 8 Cubic Yard Container: $18.93 per pickup
  • 20 Cubic Yard Container: $47.32 per pickup
  • 32 Cubic Yard Container: $75.72 per pickup
  • 42 Cubic Yard Container: $99.38 per pickup
• Fuel Oil: Priced at market rate based on the customer's purchase date and the market price at the time of purchase.
• Propane: Priced at market rate based on the customer's purchase date and the market price at the time of purchase.
• Generator Maintenance: Priced at contract price.

This document is crucial for any potential bidder whose opportunity involves the use of these specific utility services. It details the costs associated with refuse collection, fuel oil, propane, and generator maintenance, which may need to be factored into proposals or operational planning. Bidders should review these rates to understand potential costs if their work requires these services.

Form / Attachment / Pricing Sheet

This document, titled "FOOD FUELS THE FIGHTING SOLDIER ARMY'S CAMPUS-STYLE DINING VENUES," explains the value and usage of meal cards for soldiers living in barracks.

• Daily Value: Soldiers receive a $39 daily value, broken down into $9.57 for breakfast, $15.86 for lunch, and $13.57 for dinner.
• Usage: This value can be spent at restaurants any time throughout the day. Unused breakfast funds can roll over to lunch and dinner.
• Restrictions: Meals scanned at a restaurant cannot be ordered at another military dining location (e.g., food truck, kiosk, DFAC). If a meal exceeds its allocated value, other meal values (like lunch) can be used to cover the difference, but this may prevent using that meal value at a different DFAC later.
• Meal Entitlement Code: Soldiers living in barracks must verify their Meal Entitlement Code is set to 09 by their unit S-1 for CAC scan access.
• Cost: The $39 daily value does not come out of Soldiers' pay. Soldiers living in barracks have $13.65 per day deducted for their provided meals, with the CSDV meals converting to the $39 value.

This document clarifies the financial and operational aspects of dining services for soldiers, which is relevant for contractors providing these services. It outlines the value system, usage rules, and any restrictions that would impact service delivery and customer experience.

Form / Attachment / Pricing Sheet

This document provides a template for the Transaction Capture Report, required for CSDV (Commissary Sales Data Verification) data submission. Bidders will use this Excel spreadsheet template (Attachment J.20) to report transaction data, including customer experience and service details.

• Transaction Capture Report Template: An Excel file (.xlsx).
• Required Data Fields: Includes Unique Transaction ID, Location of Transaction (AFMIS), EDIPI (if applicable), MealDate, MealTypeCode, Meal Entitlement Code, TransactionDateTime, ItemSKUsPurchased, TransactionTotal, ApprovedMealNumber, TotalAllowance, AllowanceUsed, ExternalTransactionIdentifier, and PostDateTime.
• Customer Experience Fields: Additional columns capture customer feedback such as name, email, experience ratings, transportation availability, overall satisfaction, facility appearance, employee attitude, timeliness of service, hours of service, product/service meet needs, menu options satisfaction, nutritional communication, dietary preference options, healthy eating promotion commitment, café appearance, service team/management, menu variety, food quality, food value, overall café satisfaction, overall meal experience, what the café does well, and opportunities for improvement.
• Lookup Tables: References to AFMIS for Installation locations, Item/SKU details (including nutritional information and cost), and AFMIS Meal Codes.

Bidders must use this template to accurately report transaction data and customer feedback as required by the CSDV Data Submission Requirements. Proper completion and submission in the specified format are crucial for compliance with the contract's data reporting obligations and may influence proposal evaluation. Familiarizing with this template helps bidders understand government expectations for reporting and potentially tailor their operational plans.

Form / Attachment / Pricing Sheet

This document, "ATTACHMENT J.16 CONSTRUCTION GUIDE V3," provides detailed guidelines for the design and construction of an Army Campus Style Dining Venue (CSDV) 2.0 (C) - HI. It serves as a comprehensive reference for contractors undertaking this project, outlining requirements, processes, and standards.

• Phased Approach: Details requirements across five phases: Concept Development, Design Development, Construction, Pre-Final and Final Inspections, and Beneficial Occupancy.
• Design & Construction Requirements: Specifies procedures for design submissions, construction documents, submittals, and coordination conferences.
• Quality Control & Assurance: Outlines the Contractor's Quality Management System (CQMS), Contractor Quality Control (CQC), and Government Quality Assurance (QA) processes.
• Environmental & Safety: Mandates compliance with all applicable environmental laws and regulations, including specific requirements for waste management, hazardous materials, and safety plans.
• Submittals & Deliverables: Details requirements for various submittals such as drawings, specifications, shop drawings, O&M manuals, and DD Form 1354.
• Insurance & Bonds: Specifies required insurance types and minimum amounts, as well as performance bonds.
• Schedule: Provides a table of deliverables and their corresponding dates relative to contract award or project milestones.

This guide is critical for any bidder seeking to understand the full scope of work, technical requirements, quality standards, safety and environmental compliance obligations, and project management processes for the CSDV construction project. It details the phased approach to design and construction, submission requirements, and inspection processes, which are essential for accurate proposal development and successful project execution.

Form / Attachment / Pricing Sheet

This document is a General Decision Number (GDN) from the U.S. Department of Labor, Wage and Hour Division. It establishes the prevailing wage rates and fringe benefits for various construction crafts and laborers on federal and federally funded construction projects in Hawaii.

• State: Hawaii
• Construction Types: Building, Heavy (Heavy and Dredging), Highway and Residential
• Counties: Hawaii Statewide
• Project Types: Building Construction Projects, Residential Construction Projects (up to 4 stories), Heavy and Highway Construction Projects and Dredging.
• Wage Rates: Lists specific hourly rates and fringe benefits for numerous job classifications (e.g., Asbestos Workers/Insulator, Boilermaker, Bricklayer, Carpenter, Electrician, Elevator Mechanic, Diver, Helicopter Work, Power Equipment Operator, Dredging, Painters, Glaziers, Plumbers, Roofers, Sheet metal worker, etc.).
• Effective Dates: Various effective dates are listed for different classifications, generally ranging from 2023 to 2025.
• Executive Orders: Notes applicability of Executive Order 13706 (Paid Sick Leave) and Executive Order 13658 (Minimum Wage).

Bidders must use these prevailing wage rates to accurately estimate labor costs for their proposals on relevant federal or federally funded construction projects in Hawaii. Failure to comply with these wage requirements can lead to bid disqualification or contract violations.

Form / Attachment / Pricing Sheet

This memorandum establishes the reimbursable utility rates for Fiscal Year 2025 for the Army Air Force Exchange Service (AAFES), Residential Communities Initiative (RCI), and Privatized Army Lodging (PAL). These rates are to be billed in accordance with established agreements.

• Commodities Covered: Electric (kWh and SqFt), Natural Gas (Summer/Winter Therms and SqFt), Water (kGal and SqFt), and Sewer (kGal and SqFt).
• Rate Structure: Rates are provided separately for AAFES and RCI/PAL.
• Billing Basis: Rates are based on commodity costs and maintenance costs. Maintenance costs are derived from the operation and maintenance (O&M) portion of utility privatization contracts and are pro-rated based on an agency's commodity usage.
• Summer/Winter Definitions: Summer is defined as April-September, and Winter is defined as October-March.
• Additional Rates: Charges for refuse, propane, and fuel oil are provided in a separate utility services memo.
• Non-metered Rates: For facilities without meters, rates are calculated monthly per square foot. Actual meter data will be used when available.

This document provides the specific utility rates that will be applied to AAFES, RCI, and PAL for FY25. Bidders involved in opportunities related to these entities or requiring utility cost calculations should use these rates for accurate financial planning and proposal development. It clarifies how utility costs, including maintenance, are allocated.

Form / Attachment / Pricing Sheet

This document, titled "Headcount Daily Summary," provides a detailed daily breakdown of headcount for meals served at the H-SCHOFIELD-BLDG 780-W6XP3J- (SUST BISTRO). It covers the reporting period from October 1, 2024, through September 30, 2025.

• The summary includes daily counts for Breakfast, Lunch, Dinner, Brunch, Supper, and Holiday meals.
• It also provides a "Total" column for each day, representing the aggregate headcount for all meal types.
• Custom parameters indicate that the data includes "All Headcount" and "All Meals (except Catered)".

This document serves as a data attachment, likely intended to inform bidders about the scale and operational tempo of the dining facility. Potential bidders can use this information to estimate the volume of services required, staffing needs, and operational demands for any related food service or facility management opportunities. The detailed daily counts across various meal types provide a granular view of customer traffic and service requirements throughout the year.

Form / Attachment / Pricing Sheet

This document is an Equipment Inventory Report detailing various mechanical and non-mechanical equipment. It serves as a record of assets, including their acquisition year, expected life, replacement year, and location.

• Equipment Type: Categorizes items as Mechanical, Non-Mechanical, or Other.
• Item Name: Specific name of the equipment (e.g., '10 burner stove top', 'COLD STORAGE ROOM FREEZER', 'MICROWAVE').
• Manufacturer & Model: Brand and model number of the equipment.
• Serial No.: Unique serial number for each item.
• Acq. Yr. (Acquisition Year): Year the equipment was acquired.
• Life Exp. (Life Expectancy): Expected lifespan in years.
• Life Ext. (Life Extension): Any extended life beyond the initial expectancy.
• Repl. Yr. (Replacement Year): Year the equipment is scheduled for replacement.
• Class A: A classification code.
• Qty: Quantity of the item.
• Location: Specific area where the equipment is located (e.g., 'Kitchen Areas', 'Dishwashing Areas', 'Self-Service Areas').
• Comments: Additional notes or details about the item, including corrections or status updates.

This inventory report provides a detailed list of existing equipment within the facility. Bidders may use this information to understand the current infrastructure, identify potential needs for replacement or upgrade, or to assess the scope of services related to equipment maintenance, repair, or replacement if such services are part of a larger opportunity. It helps in understanding the operational environment and the types of assets that may be involved in future contracts.

Form / Attachment / Pricing Sheet

This document is an "Equipment Replacement Report" for Fiscal Year 2026. It details equipment that may require replacement.

• Building Number: 780
• Tenant: H-SCHOFIELD-BLDG 780-W6XP3J-(SUST BISTRO)
• Equipment Type: Mechanical
• Item Name: MICROWAVE
• Manufacturer: AMANA
• Model: 2505142430
• Serial Number: RMS10TSAF
• Replacement Cost (Class C): $416.16
• Quantity: 1
• Total Replacement Cost by Class for 2026: $416.16

This report identifies specific equipment, such as a microwave, with an associated replacement cost for FY26. Bidders may use this information to understand potential future procurement needs related to equipment replacement within Building 780.

Form / Attachment / Pricing Sheet

This document, "CSDV Tranche II Maintenance Costs.xlsx", is an Excel spreadsheet containing maintenance cost data for various locations. It is intended to provide bidders with specific cost information relevant to the opportunity.

The spreadsheet lists the following locations and their associated maintenance costs:

• Campbell: 18500.0
• Bliss: 6000.0
• IRWIN 271: 22527.0
• JBLM: 83254.0
• Polk: 7500.0
• Riley: 16000.0

This data is crucial for bidders to understand the anticipated maintenance expenses associated with the CSDV Tranche II. It should be used to inform pricing strategies and proposal development, ensuring that cost proposals accurately reflect the expected maintenance expenditures for each listed location.

Form / Attachment / Pricing Sheet

This document is an "Earnings and Expenditures Report" for the "H-SCHOFIELD-BLDG 780-W6XP3J-(SUST BISTRO)" dining facility for the accounting period of February 2026. It details daily and cumulative earnings and expenses.

• Post Date & Trans. Date: Records when transactions were posted and occurred.
• Trans. Desc.: Indicates the type of transaction (e.g., HC for Headcount, SRCT for Source, IAMA for Immaterial Adjustment).
• Headcount (BRK, LUN, DIN, BRN, SUP): Shows the number of personnel associated with different categories.
• Earnings Today & Cumulative Earnings: Tracks the daily and total earnings.
• Expenses Today & Cumulative Expenses: Tracks the daily and total expenses.
• Difference: Shows the net difference between cumulative earnings and expenses.

While this document is a financial report and not a solicitation or SOW, it provides detailed financial data related to the operational costs and earnings of a specific dining facility. Bidders involved in food services or facility management contracts may find this data useful for understanding the financial context of similar operations, potential cost structures, and expenditure patterns. It does not contain direct requirements or submission instructions for a bid but offers insight into financial performance metrics.

Form / Attachment / Pricing Sheet

This document is a "Register of Wage Determination Under the Service Contract Act" for Wage Determination No. CBA-2026-255, Revision No. 0. It establishes the wage rates and fringe benefits for employees performing services covered by a Collective Bargaining Agreement (CBA).

• Wage Determination Number: CBA-2026-255
• Revision Number: 0
• Date of Last Revision: 05/07/2026
• State: Hawaii
• Area: Honolulu
• Contract: HQ IMCOM contract for Campus Style Dining Venue solicitation and subsequent contract.
• Collective Bargaining Agreement: Between Blackstone Consulting, Inc. and Industrial, Technical & Professional Employees Union, AFL-CIO Local 4873, effective 01/01/2026 through 12/31/2028.
• Applicability: In accordance with Section 2(a) and 4(c) of the Service Contract Act, employees performing services covered by the CBA are to be paid wage rates and fringe benefits set forth in the agreement.

This document is crucial for bidders responding to the Campus Style Dining Venue solicitation. It specifies the minimum wage rates and fringe benefits that must be paid to employees performing the contracted services, as dictated by the applicable Collective Bargaining Agreement. Bidders must factor these labor costs into their proposals to ensure compliance with the Service Contract Act.

Form / Attachment / Pricing Sheet

This document provides example menus for holiday meals, specifically for the Army Birthday, Thanksgiving, and Christmas. It serves as a reference for potential catering services or food providers.

• Army Birthday Menu: Features grilled steak, Greek chicken, pork spareribs, shrimp scampi, various side dishes (quinoa, rice, sweet potato wedges, baked potatoes, asparagus, squash, beans), salad bar options, pasta dishes, fruit salads, and desserts (cake, parfaits, crisp, brownies).
• Thanksgiving Menu: Includes shrimp cocktail, cheese platters, roast turkey, tofu turkey, blackened cod/salmon, strip loin steak/prime rib, baked ham, portobello penne pasta, vegetable lasagna, various salads, cranberry sauce, fruit salad, breads, mashed potatoes, macaroni & cheese, wild rice, bread dressing, roasted vegetables, lentil soup, parfaits, and desserts (lemon sponge cake, pies, cookies).
• Christmas Menu: Offers eggnog, sparkling grape juice, shrimp cocktail, curried vegetable soup, cranberry-orange relish, crackers, hummus, muffins, rolls, roast turkey, spiral ham, carved roast beef, tofu poke bowl/chickpea curry, mashed potatoes, sweet potato, roasted vegetables, salads, fruit, and a holiday dessert bar (cheesecake, pecan pie, apple cobbler, fruit parfait), mixed nuts, and decorated cookies.
• Beverages: Assorted beverages are listed for each menu.

Bidders involved in providing catering or food services for these types of events should review these example menus to understand the expected variety, types of dishes, and presentation standards for holiday meals. This information can inform proposal development, menu planning, and pricing strategies.

Form / Attachment / Pricing Sheet

This document, an Excel spreadsheet named 'ATTACHMENT J.13 - DFAC Food Cost.xlsx', provides a detailed cost analysis for Dining Facility (DFAC) operations. It outlines food costs, man-days fed, and total headcount (HC) for various locations and contracts for the reporting period of October 1, 2022, through September 30, 2023.

• Cost Breakdown: Includes Total Cost, Food Cost, and Contract Cost for different DFAC locations and service contracts.
• Metrics: Provides 'Cost per MDF' (Man Days Fed) and 'Total HC' (Headcount).
• Locations/Contracts: Data is presented for Fort Liberty (SSMO and Instl), Liberty-35103, Drum-10305, Carson-2330, Cavazos (multiple locations), Gregg-Adams-18028, and Stewart-726.
• Specific Costs: Details include Food Cost, Contract Cost, and 'Other Costs' such as Cleaning Supplies, Durable Items, Equipment Maintenance/Repair, Expendable Supplies, and Office Supplies.

This attachment is crucial for bidders to understand the historical cost structure of DFAC operations, particularly food-related expenses. It provides data points on cost per meal or per person fed, which can inform pricing strategies and proposal development for related opportunities. Bidders can use this data to benchmark their own cost estimates and understand the government's historical spending patterns in this area.