NYARNG Catered meals drop off Camp Smith NY

Form / Attachment / Pricing Sheet

This document outlines various dinner menu options, detailing the specific food items and their corresponding portion sizes. It also specifies the required quantities for drinks based on a percentage of headcount.

• Dinner Menus: 17 distinct dinner menus are provided, each with a list of main courses, side dishes, salads, desserts, and bread.
• Portion Sizes: Specific portion sizes (e.g., ounces, cups, pieces) are listed for each menu item.
• Drink Choices: For each menu, a breakdown of required drink quantities is given, including milk (1% and chocolate), sports drink, iced tea, lemonade, and coffee, with specified percentages of headcount and volume.

This document serves as a detailed specification for food and beverage requirements. Bidders responding to an opportunity that involves catering or meal services would use this as a direct reference to understand the exact menu items, quantities, and portioning expected. It is crucial for accurate cost estimation and service planning.

Form / Attachment / Pricing Sheet

This document outlines the feeding schedule for contracted meals during an annual training event for the 1156th Engineer Company.

• Training Dates: May 29 through June 11, 2026.
• Location: Camp Smith Training Site, 11 Bear Mountain Bridge Road, Cortlandt Manor, NY 10567.
• Meal Schedule: Details daily meal requirements (Breakfast, Lunch, Dinner) with specific quantities (QTY) and times.
• Dinner Quantities: The schedule specifies quantities for 16 dinner meals, ranging from 52 to 357 meals per day.
• Special Dietary Needs: Notes indicate requirements for Halal meals (17), Vegetarian meals (3), Shellfish Allergy (1), and No Pork (4).
• POC: SSG Andrew Bush is the point of contact for any menu changes.
• Notes: All meal times are subject to change, and bottled water will not be served.

This document is crucial for vendors providing contracted meals, as it details the expected quantities, types of meals, dietary restrictions, delivery location, and dates for the service. It serves as a basis for understanding the scope of services required and for preparing bids.

Statement of Work (SOW)

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

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

• Adhere to the NYARNG 21-Day Menu, supporting the Army training environment.

• Identify and provide all required menu components and condiments within specified food service timeframes.

• Deliver meals at locations specified in the solicitation.

• Provide all condiments (mayonnaise, mustard, ketchup, etc.) and paper products (plates, cups, napkins, etc.), including serving and eating utensils.

• Meals must adhere to applicable Federal, State, and local laws, regulations, and insurance requirements for the food industry.

• Compliance with military regulations: Army Regulation (AR) 30-22 Army Food Program, AR 40-25 Nutrition Standards and Education, Technical Bulletins (TB) MED 530 Tri-Service Food Code, and TB MED 577 Sanitary Control and Surveillance of Field Water Supplies.

• Correct 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 (e.g., Beef/Pork/Veal/Lamb steaks at 145°F for 3 minutes, Ground Meats at 160°F).

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

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

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

• Food must be served within 4 hours of removal from temperature control; any unconsumed food within this limit will be discarded.

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

• Hours of Operation for meal delivery are generally: Breakfast (0600-0730), Lunch (1100-1230), Dinner (1730-1900), unless otherwise stated.

• Service locations will be specified in the solicitation.

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

• Breakfast meals must meet AR 40-25 nutritional guidelines and Army Go-4-Green website recipes, including specific items like eggs, protein, fruit, pancakes/waffles/biscuits, cereal, and hot/cold drinks.

• Lunch, Dinner, and Holiday meals must meet AR 40-25 and Army Go-4-Green guidelines, including entrée (min. 6 oz protein), vegetables (2 servings), starch (5 oz), bread (2 slices), fruit, dessert, and drinks.

• Bagged lunches (menu 18) must meet AR 40-25 and Army Go-4-Green guidelines, including a sandwich/wrap (5-6 oz protein), condiments, potato chips, dessert, fruit, protein bar, and non-carbohydrate beverage/fruit juice.

• Meal portions must meet specific nutritional requirements for carbohydrates, protein, fat, and iron, with minimum calorie counts (Breakfast: 500 cal; Lunch/Dinner: 1100 cal).

• Meat products must meet North American Meat Processors Association (NAMP) standards, with specific guidance on ground beef (90% lean/10% fat) and beef patties (85% lean/15% fat). Soy protein (TVP) and lean finely textured beef (LFTB) are prohibited. Breading limits apply to items like veal patties (30%) and chicken fritters (35%).

• Seafood products must meet US Standards for Grades of Fishery Products, originate from US flagged vessels, and be processed in US plants.

• Processed fruits and vegetables must meet US Standards for Grades (Grade A or B).

• Extreme caution is advised with enzyme-treated products (Ficin, Bromelin, Papain) due to inactivation temperatures.

• Food labels must comply with FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA), clearly stating major food allergens (Milk, Eggs, Peanuts, Tree Nuts, Soybeans, Wheat, Fish, Shellfish, Sesame).

• Monosodium Glutamate (MSG) is not permitted.

• Trans Fat must be zero grams in all food products.

• Juices must meet specific fortification levels for calcium and Vitamin D; tomato/vegetable juices must have low sodium.

• Milk and milk alternatives must meet specific fortification levels for vitamins and minerals.

• Marinades, "pumps", or "rubs" are permitted.

• Poultry items must be USDA Grade A or equivalent.

• Pork products follow NAMP standards.

• Menu item substitutions require communication with the customer and notification to the Contracting Officer (KO) at least 48 hours prior.

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

• Contractor employees must have legitimate purpose for access, carry photo ID, and obey installation regulations (fire, traffic, safety, security).

• Vehicles are subject to search and must have proper registration.

• Contractor employees must not access Soldier training or sleeping areas.

• Only one contractor vehicle allowed for loading/unloading; vehicles must park at least 50 feet from buildings and only in undesignated spaces unless actively providing services.

• Contractor personnel preparing meals must be 18+ and possess a ServSafe food handler's permit or equivalent.

• Applicable Publications and Forms are listed for reference.

Solicitation / RFP / RFQ

This solicitation is for the procurement of catered meals to support the New York Army National Guard (NYARNG) during various training events. The goal is to provide timely, high-quality meals prepared to commercial grade standards.

• Meal Types: Dinner meals, individually packaged.

• Quantity: 3,091 meals for specific dates between May 26 - June 11, 2026 (no meals on May 28).

• Inclusions: Vendor must provide all necessary utensils, napkins, cups, bowls, plates, and condiments as needed.

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

• Nutritional Standards: Meals must adhere to AR 40-25, Army Go-4-Green website recipes, and specific portion sizes and calorie counts (e.g., minimum 1100 calories for lunch/dinner).

• Food Safety & Standards: Compliance with Federal, State, and local laws, military regulations (AR 30-22, AR 40-25), and Tri-Service Food Code (TB MED 530). Includes specific standards for meat, poultry, seafood, and processed fruits/vegetables. Food labels must comply with FALCPA.

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

• Delivery: Individually packaged meals to be delivered between 1630 and 1700 daily to BLDG. 500, Camp Smith Training Site, Cortlandt Manor, NY 10567.

• Health Inspection: Contractors must provide recent health inspection records with a passing score and no more than three critical findings.

• Contract Type: Firm Fixed Price.

• Period of Performance: Delivery dates are specified (May 26 - June 11, 2026).

• Estimated Value: Not explicitly stated in the provided pages, but NAICS size standard is $9,000,000.00.

• Offer Due Date: 05 May 2026, 09:00 AM.

• Evaluation: Offers will be evaluated based on price and other factors, with specific evaluation criteria to be detailed.

• Submission: Standard Form 1449 is used. Instructions for submission are referenced.

• This acquisition is set aside for Small Business.

• NAICS Code: 722320 (Caterers).

• The solicitation incorporates FAR clauses by reference, including those related to commercial products and services, small business set-asides, and payment instructions (WAWF).

• Specific clauses regarding item unique identification and electronic invoicing (WAWF) are included.

• Access to Army installations requires proper identification and adherence to security regulations.