Bread and Bakery Products

The contractor must supply bread and bakery products including white, wheat, whole wheat, French, Italian, raisin, rye, and light breads; Texas toast; sandwich rounds; hamburger, frankfurter, hoagie, and steak buns; brown & serve, ranch style, and whole wheat dinner rolls; cinnamon rolls; snack cakes; honey buns; cake doughnuts; English muffins; bagels; and flour, corn, and whole wheat tortillas and chalupas. Deliveries are to be made to multiple QOEs (Qualified Ordering Entities) including State Hospitals and State Supported Living Centers across Texas, with delivery schedules varying by facility (e.g., weekly, bi-weekly, or multiple days per week). The contractor must have an ordering system allowing QOEs to place orders and confirm details, provide fresh and date-stamped products, maintain clean delivery vehicles and racks, and comply with all facility rules regarding driver conduct on campus. The contractor must also provide quarterly reports detailing order quantities, item fill quantities, and prices to FOS NFS.