SOURCES SOUGHT
99 -- Request for Information/Sources Sought DHHQ Cafeteria Management and Food Services
- Notice Date
- 2/5/2015
- Notice Type
- Sources Sought
- NAICS
- 722310
— Food Service Contractors
- Contracting Office
- US Army Medical Research Acquisition Activity, ATTN: MCMR-AAA, 820 Chandler Street, Frederick, MD 21702-5014
- ZIP Code
- 21702-5014
- Solicitation Number
- JS-0535
- Response Due
- 2/23/2015
- Archive Date
- 4/6/2015
- Point of Contact
- Jessica Shives, 301-619-2322
- E-Mail Address
-
US Army Medical Research Acquisition Activity
(jessica.b.shives.civ@mail.mil)
- Small Business Set-Aside
- Competitive 8(a)
- Description
- DEFENSE HEALTH HEADQUARTERS (DHHQ) CAFETERIA MANAGEMENT AND FOOD SERVICE REQUEST FOR INFORMATION/SOURCES SOUGHT Introduction: USAMRAA on behalf of the Defense Health Agency (DHA) has developed this Request for Information (RFI)/Sources Sought (SS) to support their efforts to jointly acquire and implement the services/supplies required to establish and operate the cafeteria/food service facilities located within the Defense Health Headquarters (DHHQ), located in Falls Church Virginia, for the purpose of dispensing food, nonalcoholic beverages, and other items as may be authorized by the Government. This RFI/SS is intended to solicit information from industry to support the analysis for this project as well as determine interest and current capabilities that match similar cafeteria management and food service contracts in size, scope, and approach. A desired outcome of this RFI/SS is strategic thought leadership on potential solutions that may enable DHHQ to realize the goal of a fully operational, compliant and efficient full-service cafeteria. Disclaimer: This RFI/SS is issued solely for information and planning purposes and does not constitute a solicitation. Neither unsolicited proposals nor any other kinds of offers will be considered in response to this RFI/SS. Responses to this notice are not offers and will not be accepted by the Government to form a binding contract. The Government does not desire to receive individual corporate marketing materials or slick sheets and will not review such materials. Responders are solely responsible for all expenses associated with responding to this RFI/SS. All information received in response to this RFI/SS that is marked proprietary, will be handled accordingly. Responses to the RFI/SS will not be returned. Respondents agree that any material submitted in response to this RFI/SS may be used in part or in whole by the Government as required to support the DHHQ Cafeteria Management and Food Service effort. Contractors supporting the DHA/DHHQ will review materials submitted in response to this RFI/SS. Please see submission procedures listed at the end of this notice. Background: As of August 2012, for the first time, all U.S. Department of Defense (DoD) military medical health care operations came together on a single campus to continue the mission of excellence in health care services for military personnel and their families. The DHHQ was mandated by legislation (known as BP198) to co-locate the following offices on a single campus: DoD Office of Health Affairs (HA), excluding positions housed in the Pentagon United States Army Medical Research Acquisition Activity (USAMRAA) U.S. Army Office of the Surgeon General (OTSG) U.S. Air Force Surgeon General's Office (AF-SG) U.S. Navy Bureau of Medicine (BUMED) The DHHQ is the central hub for military medicine administration worldwide-processing care for America's fighting men and women as well as their families and dependents. Five separate organizations are co-located on a single campus. The administrative work done at the DHHQ makes it possible for the Military Health System (MHS) to continue providing high-quality care to service personnel and their families around the world. Currently, there is a no-cost concessionaire contract (Program 8(a) Set-Aside) in place today which serviced the implementation and standup of the DHHQ cafeteria management and food service. Services under this contract are scheduled to expire August 2015. Any follow-on requirement will competed via the 8(a) Program. This RFI/SS is intended to refine the approach to cafeteria service delivery and integration of wellness initiatives at DHHQ. The overall goal of the DHHQ Cafeteria Management and Food Service RFI/SS is to determine the feasibility of establishing a contractual relationship with a full-service food/cafeteria management provider who shall: a.Furnish all personnel, supervision, food products, and all other items (unless otherwise specified) necessary to operate the cafeteria and provide dining services. b.Offer a variety of tasty, appetizing, quality food items, including healthy items, in quantities to satisfy customer demand and maximize customer satisfaction. c.Provide cafeteria services Monday through Friday, except during Federal Government holidays or other closures as dictated by the Office of Personnel Management. d.Provide fast, friendly, courteous cafeteria service that will result in a high level of customer satisfaction. e.Establish branding, operate and manage the cafeteria. f.Maintain on-going communications with the designated representative, who will serve as the principal contact regarding management and operation of the Cafeteria. g.Report all health and safety inspections and results to the designated representative within twenty four hours. Specifically, the results of this RFI/SS will assess the market's business and food service management processes, labor mix and vendor management strategies. In addition to determining feasibility, other principle initiatives include an assessment of cost, schedules/implementation timelines, and risks to implementation, as well as recommended follow-on activities and proposed next steps for the Government to take in pursuit of maintaining continuity of operations as well as compliance with any Government/DoD wellness initiatives pertaining to food service management (such as the Healthy Base Initative). The analysis of responses to this RFI/SS are intended to supply the Government with information and strategy regarding the establishment and operation of the food service facilities at DHHQ for the purpose of dispensing food; nonalcoholic beverages and such other items as may be authorized by Government. The general food service facilities include the Kitchen, Servery, and Dining Area. The minimum service hours are identified as five days per week Monday through Friday (with the exception of holidays observed by the Federal Government); Breakfast 6:00am-10:00am and Lunch 11:00am-2:30pm. Evening meals and/or service on Saturdays, luncheon meetings, and special functions, may be required periodically by the occupant activities. The cafeteria spaces to include the Dining Room, Kitchen, and Servery total 10,000 square feet. A diagram of the area is included in the package. The Government has substantial equipment which exists in the kitchen and serving areas (such as appliances); a complete list will be furnished at a later date. Seating in the Dining room is approximately 133 seats to include 65 indoor and 68 Seasonal seats and will serve 3,050 employees who occupy DHHQ and approximately 100 visitors during operating hours who may attend on site meetings and other functions and will have access to the cafeteria. Due to the limited parking on the DHHQ campus, driving on and off campus for breakfast or lunch while available, will be challenging for employees thus leaving the on-site cafeteria the most viable option for food service. Strategic Questions: The Governments desires that respondents offer a capabilities statement and experience and recommendations on the following strategic questions: 1.CAPABILITIY STATEMENT A.Tell us about your organization and its capabilities to meet the Cafeteria Management and Food Service objectives. Identify your organization's salient characteristics: overall qualifications and expertise of the firm; services provided in similar environments, size, and scope; relevant corporate and/or staff experience with respect to Cafeteria Management and Food Service; small or large business, for profit or not for profit, university or consortium, etc. Provide the contract number for any contracts with the Federal Government (to include the agency) held by your organization. Be sure to include your Federal Supply Schedule contract number if applicable. B.You may identify current or prospective teaming partners, their salient characteristics, and relevant experience. C.Past Performance: Provide your relevent Past Performance (i.e. contract numbers and/or references) in providing services of a similar size and scope of this requirement. 2.TECHNICAL SOLUTION: A.What labor mix should the DHHQ consider? What are the advantages of the proposed solution (does it offer 24x7 management access, manager availability for closing hours, etc)? B.What vendor management strategies are most likely to result in a cost control environment and why? C.Provide a high-level overview of the proposed food service management process from a functional, compliance, and quality control perspective. Be sure to consider Safe Serv Certifications, Government initiatives such as the Healthy Base Initiative, 2010 GSA Wellness and Sustainability Requirements for Contracts at federal facilities and industry standards of quality and nutrition which comply with the 1990 and all subsequent revisions of U. S. Dietary Guidelines. D.How will the proposed menu strategy emphasize healthy food choices and the prominent merchandising of these items in an exciting and appealing way. The menu program should encourage DHHQ staff and visitors to purchase these items regularly. The healthy menu program should complement and reinforce the overall mission of DHHQ. For all items/portions served, the nutrition facts to include, but not limited to calories, fat content, carbohydrates, sodium and fiber should be made available. E.How would the proposed solution incorporate food quality standards which comply with the provisions and recommendations contained in the most recently published Fairfax County Food Code (http://www.fairfaxcounty.gov/hd/food/). All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. Uncooked items, such as fresh fruits, shall be clean and free from blemishes. All foods shall, when served, be attractive in appearance and correct in temperature and consistency. They shall be crisp, moist, dry, tender, etc., as may be appropriate in each case. 3.BENEFITS: What are the functional, compliance and cost control benefits (both qualitative and quantitative) of the recommended solution relative to other solutions? 4.TIMELINE: What is a feasible and realistic implementation timeline for the recommended solution? Include transitional timelines and staffing plans. 5.COST DRIVERS: To the degree practicable, please discuss the costs drivers and components associated with the proposed solution? How do these costs compare to other potential solutions? Be sure to consider costs across the mix of labor and materials. 6.RISKS: What are the most significant risks involved with the recommended solution? How do these risks compare to other alternatives? How will the risks for the proposed solution be mitigated? 7.GOVERNANCE STRUCTURE AND MANAGEMENT APPROACH: What type of governance model and organizational structure would you recommend for this effort? 8.ACQUISITION STRATEGY: What type of acquisition strategy would you recommend for this type of solution? Include pricing strategies and a comparison of the current no-cost concessionaire contract methodology structure in your response. Please consider the pros and cons of alternative approaches. What is the best of breed approach? 9.LESSONS LEARNED: What lessons learned would you offer to the DHHQ as they consider planning and implementation of a Cafeteria Management and Food Service solution? Please note success in past performance and how issues were addressed in projects of similar complexity. Please identify areas where quote mark quick wins quote mark can be achieved and areas that will be most difficult. 10.INDUSTRY STANDARDS AND COMPLIANCE: Describe how the proposed solution will comply and remain compliant with current federal policies and industry standards. If the solution will not be based on industry standards, please explain. 11.QUESTIONS TO THE GOVERNMENT: Are there any questions from the market which may clarify any of the information herein? Submission Procedures: Please follow the following steps when submitting a response to this RFI/SS: 1) Contact Ms. Jessica Shives, Contract Specialist, USAMRRA, Fort Detrick MD, at e-mail: jessica.b.shives.civ@mail.mil 2) Develop RFI/SS response that does not exceed 30 single sided pages. It is requested that the response focus on the identified strategic questions and that corporate information be limited to not more than 3 pages. 3) The Capability Statement submission highlighting success in service delivery models of this size and scope, should not exceed 3 pages and should detail the approach toward teaming and subcontracting. Please identify the space in which your company/team competes and outline small business participation. 4) Submit all response to the Government POC listed in #1, by 23 February 2015. Please direct any questions or comments to Ms. Jessica Shives, Contract Specialist, USMRAA, Fort Detrick MD, at e-mail: jessica.b.shives.civ@mail.mil
- Web Link
-
FBO.gov Permalink
(https://www.fbo.gov/spg/USA/USAMRAA/DAMD17/JS-0535/listing.html)
- Place of Performance
- Address: USAMRAA 820 Chandler St Frederick MD
- Zip Code: 21701
- Zip Code: 21701
- Record
- SN03634685-W 20150207/150205235726-893fafbaff4083602678e2bd74803b98 (fbodaily.com)
- Source
-
FedBizOpps Link to This Notice
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