SOURCES SOUGHT
M -- Full Food Service - High Country Inn Dining Hall
- Notice Date
- 2/22/2010
- Notice Type
- Sources Sought
- NAICS
- 722310
— Food Service Contractors
- Contracting Office
- Department of the Air Force, Direct Reporting Units, USAF Academy - 10 MSG/LGC, 8110 Industrial Drive, Suite 200, USAF Academy, Colorado, 80840-2315
- ZIP Code
- 80840-2315
- Solicitation Number
- USAFAFULLFOODSERVICE
- Archive Date
- 3/27/2010
- Point of Contact
- Matthew A. McLean, Phone: 719-333-2478, Marlene M. Kleckner, Phone: 719-333-8922
- E-Mail Address
-
matthew.mclean@usafa.af.mil, marlene.kleckner@usafa.af.mil
(matthew.mclean@usafa.af.mil, marlene.kleckner@usafa.af.mil)
- Small Business Set-Aside
- N/A
- Description
- The 10th Contracting Squadron is seeking responsible sources that can provide full food service for the USAF Academy (USAFA) High Country Inn (HCI) Dining Hall. The applicable NAICS code is 722310. The proposed contract will be for a base period and four one-year option periods. This notice is not a solicitation. This announcement serves as a Sources Sought notice for the upcoming competitive acquisition for the USAFA HCI full food service contract. The current contract expires on 31 January 2011. All potential offerors are reminded that in accordance with Defense Federal Acquisition Regulations (DFARS) 252.204-7004 (Required Central Contractor Registration) they must be registered at www.ccr.gov. Lack of registration in the Central Contractor Registration (CCR) will make an offeror ineligible for contract award. This Sources Sought Notice is also issued for the purpose of market research in accordance with Federal Acquisition Regulation (FAR) Part 10. All responsible businesses capable of providing these services are invited to respond. Any information provided by industry to the Government as a result of this notice is voluntary. This notice is for planning purposes only and does not commit the Government to pay for the information requested. If you are not interested in providing this service, no response is necessary. This is not a request for proposals. Do not submit proposals at this time. Program Overview: The High Country Inn food service operation consists of a main dining facility with two serving lines, a 385-person seating area and an outdoor patio. This facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility. The primary customers at the HCI are approximately 250 Preparatory School Students, faculty and staff. Approximately 60 of these students, who are athletes, require double portions as part of their nutritional needs. Secondary customers include military and civilian emergency response personnel, enlisted military and retirees who are permitted to dine in the facility. Approximate number of meals served: Breakfast Lunch Dinner MONDAY - FRIDAY 250 400 250 SATURDAY 130 150 120 SUNDAY 130 150 200 The HCI Dining Facility will be closed every year from approximately mid-May through mid-July during the Preparatory School summer break. Scope of Work: The contractor shall provide all personnel, supervision, and any items and services necessary to perform full food services at the High Country Inn (HCI) dining facility. The contractor shall follow all applicable instructions and directives, appropriate Air Force Instructions, Federal Food Code regulations and meet levels of quality as prescribed in the Air Force Services Golden Eagle Standards. Contractor responsibilities include: - dining facility management; - cooking; - food preparation; - serving and replenishing food; - operating a storeroom and its maintaining its inventory; - cleaning/sanitizing facilities, equipment and utensils; - bussing tables in dining areas; - performing cashier services; - maintaining quality control; - performing preventative maintenance to include minor and major repairs of food service equipment; - submitting work and repair orders for the facility; - performing contingency/emergency support as required; - ordering food; - grounds maintenance; - managing the Air Force Corporate Food Service Accounting System and point of sales systems (ALOHA); - ground support meals; - support special functions hosted by USAFA; - waste and recycling management; and - employee training. PLEASE PROVIDE AN EXPLANATION/DESCRIPTION OF YOUR EXPERIENCE AND/OR YOUR COMPANY'S ABILITY TO PERFORM THE FOLLOWING MAJOR REQUIREMENTS THAT WILL LIKELY BE REQUIRED UNDER A NEW CONTRACT. EXPERIENCE DOES NOT HAVE TO BE AIR FORCE SPECIFIC. IT CAN ALSO BE OTHER APPLICABALE GOVERNMENT, COMMERCIAL OR INSTITUTIONAL FOOD SERVICE EXPERIENCE. PLEASE PROVIDE CONTACT INFORMATION FOR THE GOVERNMENT OR COMMERCIAL ENTITY YOU HAVE PERFORMED WORK FOR. Please also feel free to submit comments, suggestions or questions. Note: a PWS will be posted at a later date for industry review and comment. 1. Menu Boards: Post and maintain all menu boards. Post menu and item prices at the entrance to the dining facility. 2. Menu Planning: In addition to the Air Force directed 14-day production log menu, the contractor shall provide bi-weekly culturally diverse meals and monthly theme meals. 3. Subsistence and Material Handling: The Contractor shall order all subsistence items through the Subsistence Total Order Receipt Electronic System (STORES) and/or through Corporate Food Service ordering procedures. The contractor will visually inspect all items received for deterioration/damage and visually inspect delivery vehicles for tampering. In addition, they will check temperatures on all refrigerated and frozen foods for 2005 Federal Food Code compliance. 4. Food Preparation: The contractor shall perform food preparation listed on the Food Service Production Log in accordance with the U.S. Air Force Food Service Automated Recipe System. The Food Service Production Log shall be used for pre-planning of the meal prior to preparation and report completion after the meal. 5. Ground Support Meals: Provide large quantities of box meals or containerized hot/cold meals, as required, to be consumed away from the dining facility. 6. Service of Food: The contractor will be required to serve large quanties of food on two separate serving lines in an institutional food service setting in compliance with all Air Force and Government regulations and code. 7. Table Bussing Service: The contractor shall clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. The contractor shall replenish dining table items (salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. 8. Food Service Accounting: The contractor shall follow Air Force subsistence and accounting procedures according to Air Force Instructions and shall document all food received, and issued. The accounting procedures shall enable the preparation of reports. 9. Corporate Food Service (CFS): The current automated system for all Air Force Food Service activities is CFS. The contractor is responsible for operating, maintaining and updating food service software data. 10. Inventory Reductions/Management: During the last week of May, prior to HCI closure, the contractor, in coordination with and approval by the FSO may adjust 14-day menus appropriately to satisfactorily reduce inventory items, i.e., produce, bread, and dairy products. 11. Cashier Services: Provide cashier services to collect payment and record members who are eating at Government expense. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with the serving line flow rates of 5 per minute. Four cashier stations are available to support the serving lines. 12. Sanitation Requirements: The contractor shall perform all necessary facility sanitation necessary to ensure a cleanly and safe facility while meeting Air Force and US Food Code requirements. 13. Housekeeping Services: The contractor shall furnish all equipment and supplies necessary to complete all housekeeping services to include floor cleaning, carpet cleaning, bathroom cleaning and other necessary housekeeping tasks. 14. Waste Management: The contractor shall be responsible for the disposal of all refuse and reusable waste materials. The contractor shall comply with the base recycle program. This requires segregating reusable and recyclable waste materials. All non-reusable waste materials (trash and garbage) shall be placed in government furnished trash bags and placed in government provided dumpsters. 15. Grounds Maintenance: The contractor shall clean and maintain the grounds located immediately around the perimeter of the building. This includes sweeping near entrances and loading docks, snow and ice removal, and policing the grounds for trash pickup. 16. Major Equipment Maintenance and Repair: Provide major maintenance on equipment to include repair of all government furnished equipment and replacement of component parts and water filters. The contractor is responsible for all maintenance necessary to properly perform this service to include coordination with manufacturers or subcontractors. Repairs must be accomplished in a timely manner according to the following: 1. routine - initiate within 24 hours - repair within 96 hours, 2. urgent - initiate within 12 hours - repair within 48 hours, and 3. emergency - initiate within 1 hour - repair within 24 hours. 17. Hours of Operation: Although subject to change, the current hours of operation are as follows: BREAKFAST HOURS Monday - Friday 0615-0715 Holidays/Saturday & Sunday 0700-0800 LUNCH HOURS Monday - Friday 1140-1240 Holidays/Saturday & Sunday 1200-1300 DINNER HOURS Monday - Friday 1745-1845 Holidays/Saturday & Sunday 1730-1830 18. Holiday Meals: Thanksgiving and Christmas meals will be served prior to the release of the Preparatory School for Holiday breaks. Thanksgiving and Christmas meals for the traditional day of the year will be coordinated with the FSO/QAP and the contractor on the menu items to be served due to a reduced numbers of customers. The HCI will be open on all legal holidays unless notified by the Contracting Officer. 19. Special Functions: The government estimates 10 unplanned and 3 planned specials functions per year. The contractor will be responsible for setup and tear down of special functions. Special functions will include the following planned events: 1. Parents Weekend (Labor Day weekend): approximately 650 guests; 2. Graduation Meal (third week of May): approximately 900 guests; and 3. Sponsors' Meal (mid-April): approximately 250 guests. 20. Birthday Meals: A Birthday Meal will be provided during the last week of each month for all Preparatory School personnel. A quarterly Birthday Meal will be provided for all enlisted military dormitory residents. The contractor is to prepare table settings for all birthday attendees with table settings i.e., dinnerware, silverware, napkins, etc. 21. Emergencies or Special Event Services: Emergency requirements (i.e. aircraft accidents, search and rescue operations, etc.) occurring during normal operating hours will require the issue of Meals Ready to Eat during the first 36 hours and the preparation of box meals after 36 hours from the time of notification. 22. Contingency Services/Special Feeding: The contractor shall provide emergency feeding services. The contractor shall perform the contractual requirements on a modified schedule as provided by the Contracting Officer. Contingency support includes a broad range of activities such as military exercises, emergencies, natural disasters and off-site feeding, which will likely increase the contractor's workload and performance of services beyond normal levels. Emergency services may necessitate the dining facility operate on an extended basis for 24 hours per day. 23. Quality Control Program (QCP): The Contractor shall establish a quality control program which shall encompass all aspects of the contract. The Contractor shall implement the quality program in accordance with the Quality Program Plan (QPP). 24. Training: The contractor shall provide necessary training to employees, maintain employee-training records on-site and have them available for government review. Training shall include 2 hours of fire prevention, cash register training and food handlers training. ALL CONTRACTORS INTERESTED IN PROVIDING THIS SERVICE MAY INDICATE THEIR INTEREST IN THIS PROPOSED ACUISITION BY SENDING AN EMAIL TO INCLUDE YOUR NAME, CONTACT INFORMATION, COMPANY NAME, CAGE CODE, DUNS NUMBER AND ANSWERS TO THE FOLLOWING QUESTIONS: 1. What past experience and/or contracts have you performed in institutional food service operations? Please consider the following types of work and any other types you feel are similar to an institutional food service operation: - full food service; - mess attendant; - military; - other federal, state or local government work; - concessionaire; and - commercial/non-government. 2. How long have you been performing this type of work? 3. What is your interest level in this requirement? Will you: - definitely submite a proposal - might submit a proposal, or - will not submit a proposal. 4. Would your company provide the service or subcontract the work? 5. Please provide a brief description of your company and reference your business size status (i.e. 8(a), HUBZone, Woman/Women Owned or Service-disabled Veteran-owned, small business, large business, etc.). This notice is designed to locate responsible sources that have an interest in, and the ability to provide the services described herein. Contractors with questions or comments may contact Matt McLean, Contract Specialist, via email at matthew.mclean@usafa.af.mil, by telephone at 719-333-2478 or by fax at 719-333-9103. Please provide responses by 1600 Mountain Standard Time, 12 March 2010.
- Web Link
-
FBO.gov Permalink
(https://www.fbo.gov/spg/USAF/DRU/10ABWLGC/USAFAFULLFOODSERVICE/listing.html)
- Place of Performance
- Address: Building 5136, USAF Academy, Colorado, 80840, United States
- Zip Code: 80840
- Zip Code: 80840
- Record
- SN02071568-W 20100224/100223000206-f78a228f3393d2426daad15ae0d335bb (fbodaily.com)
- Source
-
FedBizOpps Link to This Notice
(may not be valid after Archive Date)
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