LAARNG 204TH TAOG ANNUAL TRAINING MEALS

Needs Statement / Solicitation

This document outlines the requirements for a catering service to provide individually packaged "to-go/boxed" meals for personnel. The service includes preparation, packaging, and delivery of meals in accordance with state and local sanitation laws and USDA food safety precautions.

• Prepare food according to commercially acceptable standards for the specified menu items (LAARNG menu or equivalent).

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

• Offer a variety of standard beverages (carbonated, juice blends, non-carbonated, coffee, tea, milk, water). Alcoholic beverages are prohibited.

• Ensure meals are prepared and served on the same day, transported at USDA-recommended temperatures.

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

• Provide food supplies, including utensils and condiments.

• Maintain a "satisfactory or better" rating in health inspections.

• Deliver meals to 1500 N Industrial Park Road, Hammond, LA 70401, 30 minutes prior to mealtime.

• The same menu cannot be served twice within a 72-hour period.

• Each meal must contain a minimum of 5 primary food groups with specified portion sizes.

• The "Supply" is defined as prepared food requiring individual packaging and delivery.

• The period of performance is indicated by the "Serve Date" in Exhibit 1, ranging from May 29, 2026, to June 12, 2026.

• Pricing must be inclusive of all costs; gratuities are prohibited.

• The document references a "Request for Proposal (Contract Supply)" and an attached "21 Day Menu" (Exhibit 1) for detailed meal plans.

• Performance standards include meeting menu item standards (95%), timely and courteous delivery (95%), and 100% compliance with sanitation requirements.

• Evaluation methods include Participant Observation and random inspections.

• Not explicitly stated in this document.

• The government reserves the right to make partial changes or cancel up to 72 hours before the event.

• Decreases or increases to meal numbers within 72 hours of the affected date will be at no-cost increase.

• Operational security considerations are outlined, requiring compliance with DoD regulations.

• A specific point of contact is provided for inquiries: SFC Christopher Sundo at 504-338-0383.

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 204th TAOG is seeking catered meals for Annual Training in Hammond, LA. The solicitation is a firm-fixed-price contract.

• Catered meals for Annual Training in Hammond, LA.

• Adherence to provided specifications, including a needs statement and a 10-day meal plan.

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

• Contract Type: Firm Fixed Price.

• Period of Performance: May 29, 2026 to June 12, 2026.

• Estimated Quantity: 3,374 meals.

• NAICS Code: 722320 (Food Service Contractors).

• Product Service Code: 8905.

• Submission Method: Email to Contract Specialist Ms. LaVon Wilson at lavon.d.wilson.civ@army.mil.

• Solicitation Closes: May 21, 2026, at 11:00 a.m. Central Time.

• Deadline for Questions/Clarifications: May 18, 2026, at 11:00 a.m.

• Evaluation Factors: Award will be based on price and other factors, including vendor location within a specified radius of Hammond, LA, vendor capability statement for meal transportation, and a recent health inspection report for the food service facility. Price will be evaluated for fair and reasonableness. Other factors will be evaluated as Acceptable or Unacceptable.

• This requirement is a small business set-aside.

• Offerors must be registered in the System for Award Management (SAM) and have a publicly visible registration.

• UEI, Duns & Bradstreet, CAGE Code, and Federal Tax ID numbers must be submitted with the offer.

• Vendors must acknowledge receipt of applicable provisions and clauses.

• Any uncertainties about the requirement should be addressed prior to submission.

Form / Attachment / Pricing Sheet

This document provides a 10-day rotating menu for contracted catered meals. It details the specific food items, portion sizes, and accompanying sides for each day's lunch service. The menu is intended to be used after Day 10, requiring rotation back to Day 1.

• Daily Meal Components: Each day's entry lists the main protein, starch, vegetable, salad, dessert, and beverage.
• Portion Sizes: Specific quantities are provided for most items (e.g., 6 oz. protein, 4 oz. side).
• Accompaniments: Includes dressings, gravies, sauces, and bread items.
• Beverage Options: Non-carbonated juice, tea, and/or electrolytes (8 oz.).
• Dessert Options: Cookies, cakes, brownies, pies, or cobblers (2-3 oz.).
• Fruit Inclusion: Explicitly states that fruit/fruit cups, beverages, and desserts/pastries can be served in conjunction, with an example provided for fruit servings.

This menu is critical for bidders to understand the specific food requirements and expected meal composition for the catered service. It directly impacts menu planning, ingredient sourcing, nutritional compliance, and overall cost estimation for proposals. Bidders must ensure their proposed catering services can meet or exceed these detailed menu specifications.