Catering Services

The contractor shall provide all personnel, supervision, equipment, materials, and services necessary to prepare, serve, and clean up meals for up to 330 personnel per meal. Services include breakfast and dinner service each day with specified menu components (protein entrée, starch, vegetable, salad bar, bread, dessert, vegetarian option, beverages for dinner; eggs, breakfast meat, potatoes, vegetarian option, beverages for breakfast). The contractor must prepare and serve a minimum of 110% of the projected headcount per meal, provide adequate staffing (minimum 1 on-site supervisor and 1-2 food preparation personnel per meal), fully clean and sanitize the dining facility after each meal, and submit a menu for government approval at least 7 days prior to execution. All contractor personnel must be approved for base access no later than 14 days prior to performance.