LAARNG 1021ST ANNUAL TRAINING CATERED MEALS 1-12 JUNE 2026

Solicitation / RFP / RFQ

This is a combined synopsis/solicitation for commercial items, issued as a Request for Quote (RFQ) under FAR Part 12. The Louisiana Army National Guard is seeking catered meals for annual training in Slidell, LA. This solicitation is a small business set-aside.

• Catered meals (Breakfast and Dinner) for the 1021st Annual Training.

• Specific meal requirements are detailed in the attached Needs Statement and Exhibit 1 (10-day meal plan).

• Prices must be all-inclusive, covering all services, supplies, and delivery.

• Adherence to provided specifications will be checked for technical acceptability.

• Contract Type: Firm Fixed Price.

• Period of Performance: June 1-12, 2026.

• NAICS Code: 722320 (Food Service Contractors).

• Estimated Value: Not explicitly stated, but implied to be above simplified acquisition threshold due to detailed requirements.

• Quotes must be submitted via email to Ms. LaVon Wilson (lavon.d.wilson.civ@army.mil).

• Deadline for questions/clarifications: May 15, 2026, 11:00 a.m.

• Solicitation closes: May 20, 2026, 10:00 a.m. Central Time.

• Award will be based on price and other factors, evaluated for acceptability and price reasonableness.

• Evaluation factors include vendor location, proposed menu, transportation capability for FDA temperature standards, and health inspection reports.

• This acquisition is solicited as a small business set-aside.

• Offerors must be registered and active in the System for Award Management (SAM).

• Required SAM information includes UEI, DUNS & Bradstreet, CAGE Code, and Federal Tax ID.

• The solicitation number is W912NR26QA011.

• Provisions and clauses are incorporated by reference from the Federal Acquisition Regulation (FAR) and Defense Federal Acquisition Regulations Supplement (DFARS).

• Vendors are advised to review all attached documents, including the Needs Statement and Exhibit 1.

Form / Attachment / Pricing Sheet

This document outlines a 10-day rotating menu for contracted catered meals. It specifies the components and quantities for both breakfast and dinner for each day.

• Daily Menus: Details specific food items, portion sizes (in ounces or count), and preparation methods for breakfast and dinner.
• Components: Includes main courses, side dishes, beverages, desserts, and bread/pastry items.
• Serving Instructions: Notes that all items must be served with each meal and specifies how fruit servings are counted.
• Rotation: States that after Day 10, the menu must rotate back to Day 1.

This menu is critical for potential bidders to understand the specific food requirements and expected meal components for providing catered services. It directly impacts cost estimations, ingredient sourcing, preparation capabilities, and overall service delivery planning.

Statement of Work (SOW) / Performance Work Statement (PWS)

To procure prepared, individually packaged "to-go/boxed" meals that are delivered to a specified location for consumption.

• Prepare food according to a provided menu and commercially acceptable standards.

• Provide single-use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments.

• Offer a variety of standard beverage choices (carbonated, juice blends, non-carbonated, coffee, tea, milk, water), excluding alcoholic beverages. Chilled and sealed individual beverage servings are required.

• Ensure no "same menu" is served within a five-day period.

• Coordinate meal substitutions with the unit point of contact (POC).

• Deliver meals at the specified time.

• Caterer is responsible for preparing, packaging, and delivering each menu item into a to-go container.

• Comply with state and local food service sanitation requirements, achieving a satisfactory or better rating from health inspections.

• Prepare and serve meals on the same day.

• Maintain all menu items at USDA-recommended temperatures during preparation, transport, and service.

• Adhere to specific internal temperature and rest time requirements for various food products (detailed in the document).

• Deliver timely and courteous service.

• Provide food supplies (utensils, condiments, etc.) meeting a 95% acceptable quality level.

• Food preparation must meet a 95% acceptable quality level per meal period.

• Sanitation compliance must be 100% (no deviations).

• The document references a "10-Day Menu" and specific dates in June 2026 for service.

• Delivery locations will vary based on unit drill or annual training schedules, with specific examples provided for breakfast and dinner at the 2225th Armory in Slidell, LA.

• Caterer personnel must have proper picture identification for entry onto government installations.

• Coordinate with the unit POC for installation/facility access.

• Maintain food at temperatures outlined in Louisiana Health and Safety Code.

• Cool food containers should be placed in the coolest part of the vehicle during transportation.

• Vehicles used for transport must be clean and covered.

• Journeys should be planned and kept as short as possible.

• The same meal will not be served within a 10-day period.

• The Government reserves the right to make partial changes or cancellations up to 72 hours before the event or within 72 hours of the affected date, with no cost increase if notice is given within 72 hours.