Prepared Meals Fort Drum New York

Forms / Attachments / Pricing Sheets

This document lists clauses and provisions incorporated by reference into the solicitation W912TF26QA014. It serves as a reference for bidders to understand the legal and regulatory requirements that will apply to any resulting contract.

• Clauses Incorporated by Reference: A comprehensive list of FAR (Federal Acquisition Regulation) and DFARS (Defense Federal Acquisition Regulation Supplement) clauses, including their clause numbers, alteration/deviation numbers, titles, year, and section.
• Clauses in Full Text: Provides the full text for specific provisions, such as "Prohibition on the Acquisition of Covered Defense Telecommunications Equipment or Services-Representation" (252.204-7017) and "Covered Defense Telecommunications Equipment or Services-Representation" (252.204-7016).
• Small Business Program Representations: Details requirements for various small business categories (EDWOSB, WOSB, SDVOSB, HUBZone) and representations bidders must make.
• Limitations on Subcontracting: Outlines requirements for prime contractors regarding the percentage of work performed by subcontractors, with specific percentages for services, supplies, and construction.
• Evaluation Factors: Lists the criteria for evaluating offers, including Price, Technical, and Past Performance.

Bidders must review this document to understand all applicable clauses and representations required for their proposal. Key areas include:

• Compliance: Ensuring adherence to all incorporated clauses, especially those related to telecommunications, small business status, and subcontracting limitations.
• Proposal Preparation: Understanding the representations and certifications needed for submission, particularly concerning small business status and covered defense telecommunications.
• Evaluation: Familiarizing themselves with the evaluation factors (Price, Technical, Past Performance) that will be used to assess their offers.

Statement of Work (SOW)

To provide high-quality, nutritionally balanced, individually packed meals (Breakfast and Dinner) for approximately 112 service members per day during their Annual Training (AT) at Fort Drum, NY.

• Provide all personnel, equipment, tools, materials, supervision, and transportation for meal preparation and delivery.

• Ensure food safety, quality, and timely delivery.

• Deliver 112 individually packed meals (Breakfast and Dinner) on scheduled dates between June 2nd and June 7th, 2026.

• Adhere to a 14-Day Menu Rotation for variety and nutritional balance, even if the performance period is less than 14 days.

• Meals must be individually packed in high-quality, disposable containers.

• Breakfast: Minimum of eggs, 2 oz. meat, fruit/vegetable, starch, and two beverage choices.

• Dinner: Minimum of 6 oz. protein entrée, two vegetables, one starch, bread, dessert, and three beverage choices.

• All meals must include a "spork" or plastic cutlery set, napkin, and required condiments.

• Hot food must be maintained above 135°F; cold food below 41°F during transport.

• Meals not meeting temperature standards or required components will be rejected.

• The Government reserves the right to withhold payment for non-compliant meals.

• Dates: June 2nd - June 7th, 2026

• Delivery Times: Breakfast (0630-0830), Dinner (1630-1830)

• Delivery Location: BLDG 990, 9th Middle Street, FDNY (Main Post), Fort Drum, NY 13602

• Contractor must comply with TB MED 530 (Tri-Service Food Code) and hold a valid health department license.

• Contractor must obtain a "Local Access Pass" for all personnel and delivery vehicles entering Fort Drum.

• Contractor is responsible for background checks for personnel requiring access.

• Substitutions to the menu require written approval from the Project Manager (PM) at least 72 hours in advance.

• Government Project Manager (PM) is the primary point of contact for daily coordination and delivery confirmation. The PM is not authorized to make contract changes.

Amendment / Modification

This addendum provides clarification and details regarding the evaluation criteria for the solicitation.

• Evaluation Criteria: The addendum elaborates on the evaluation factors for Price, Technical Capability, and Past Performance.

• Price: Quotes will be evaluated based on the lowest evaluated price among technically acceptable offers. All line items must be priced according to the solicitation, and prices must be fair, reasonable, and balanced.

• Technical Capability: Quoters must demonstrate a clear understanding of requirements and provide sufficient detail to confirm compliance with dietary, menu, and service requirements. Specific requirements include:

  • Confirmation of a "Local Access Pass" for Fort Drum.
  • A valid state or local health department license for a commercial/industrial kitchen.
  • Proof of valid food safety certifications for the primary food service manager or head chef.
  • A narrative detailing safe transport and temperature control procedures.

• Past Performance: Quoters must provide exactly three (3) reference meal contracts performed within the last three years, including a valid Point of Contact (POC) and award amount for each. Performance or type of contract must meet a satisfactory rating.

Form / Attachment / Pricing Sheet

This document is a Field Menu Report detailing the menu for a 14-day cycle, specifically showing "Menu Day 1" through "Menu Day 6" across multiple pages. It lists breakfast and dinner items, including quantities and recipe names.

• Breakfast Items: Includes items such as Cream Cheese, Dry Cereal, Scrambled Eggs, Sausage Patties, Turkey Sausage Patties, Home Fried Potatoes, Bagels, Peanut Butter Cups, Jam & Jelly, Butter Cups, Assorted Yogurt, Hot Chocolate, Coffee, Juices, and Granola Bars.
• Dinner Items: Includes items such as Roast Beef, Gravy, Mashed Potatoes, Seasoned Spinach, Salad Bar, Salad Dressings, Dinner Rolls, Butter Cups, Fresh Fruit, and Milk.
• Quantities: Specific quantities are listed for each item (e.g., 100, 60, 50, 25).

This document provides a detailed breakdown of food items and quantities for a 14-day menu cycle. Vendors involved in food service contracts, catering, or supply may use this to understand the scope of food requirements, potential order volumes, and the variety of meals to be prepared or supplied. It serves as a reference for menu planning and procurement within the context of the opportunity.