Cafeteria and Catering Services
ID: RFIANR92024Type: Sources Sought
Overview

Buyer

ENERGY, DEPARTMENT OFENERGY, DEPARTMENT OFBERKELEY NATL LAB - DOE CONTRACTORBerkeley, CA, 94720, USA

NAICS

Food Service Contractors (722310)

PSC

COLLECTIVE MODULAR SUPPORT SYSTEM (5419)

Set Aside

Partial Small Business Set-Aside (FAR 19.5) (SBP)

Original Source

https://sam.gov/opp/d0ad09b8f2984844adc9c37b9d4aa8e0/view
Timeline
    Description

    The Department of Energy, through the Lawrence Berkeley National Laboratory (LBNL), is seeking a qualified subcontractor to provide comprehensive cafeteria and catering services, with a focus on delivering nutritious and innovative food options. The selected contractor will manage food services for approximately 2,500-3,000 staff members, ensuring high-quality meals that adhere to health regulations and sustainability practices, including a reusables program. This opportunity is significant for enhancing the food service operations at a federal laboratory, with a project budget of approximately $5 million over a five-year period. Interested businesses must submit a Company Information Form by September 27, 2024, and can direct inquiries to Angelica Numazu at anumazu@lbl.gov or by phone at 510-486-4855.

    Point(s) of Contact
    Angelica Numazu
    (510) 486-4855
    anumazu@lbl.gov
    Files
    Title
    Posted
    Cafeteria and Catering Services RFI ANR92024.docx
    The Lawrence Berkeley National Laboratory (LBNL) issued a Request for Information (RFI) for Cafeteria and Catering Services (RFI#ANR9-2024), with a project budget of approximately $5 million. This RFI aims to gather information, not proposals, to inform potential future solicitations. Respondents must avoid including proprietary information as submissions may be publicly disclosed. The Food Services at LBNL cater to about 2,500-3,000 staff, including UC Berkeley personnel and other guests, with services scheduled during specified hours. The selected subcontractor will manage comprehensive food services over a five-year period, emphasizing quality, innovative and healthy food options, as well as sustainability through conscientious practices. Interested businesses are encouraged to submit a Company Information Form by September 27, 2024, detailing qualifications, capabilities, and prior relevant experiences. This RFI reflects LBNL's intent to enhance its food service operations effectively while ensuring compliance with procurement integrity standards.
    Draft Statement of Work Cafeteria.docx
    The Draft Statement of Work mandates that a subcontractor provide food services at the Lawrence Berkeley National Laboratory (LBNL), including the main cafeteria and potential off-site locations. Services are to prioritize wholesome, nutritious meals, with a focus on wellness for employees, featuring healthy options such as vegetarian dishes and low-fat, low-sugar alternatives. Operational hours are set from 7:00 a.m. to 3:00 p.m. on weekdays. Key requirements involve maintaining high food quality standards, ensuring trained personnel offer efficient service, and adhering to health regulations for food safety. Emphasis is placed on management stability with a two-year commitment for on-site personnel, along with regular sanitation assessments and compliance with environmental safety measures. The subcontractor will also oversee janitorial services and adhere to sustainability protocols. Additionally, all food products must meet specific grading standards, and the contractor's operations must ensure minimal environmental impact, participating in the university’s recycling program. The document outlines obligations regarding workplace safety, chemical handling, and emergency reporting for food safety issues, reflecting a comprehensive approach to food service management at a federal laboratory site.
    Draft Statement of Work Catering.docx
    The DRAFT STATEMENT OF WORK for the Lawrence Berkeley National Laboratory outlines the expectations for food services provided by a subcontractor. The services will occur primarily at the campus cafeteria, with menu offerings focused on wellness, including vegetarian options and healthy alternatives. The subcontractor must ensure well-trained personnel who prioritize customer service and meet all health regulations. Compliance with local and state sanitation requirements, along with health examinations for employees, is mandatory. Staffing includes a district manager overseeing operations and on-site managers who shall maintain high service quality and be present during meal periods. A formal training program for personnel is also required. The document establishes stringent food quality standards, detailing specifications for meat, seafood, and dairy products, and mandates the use of nationally recognized brands. Furthermore, the subcontractor must adhere to environmental, safety, and health requirements, ensuring thorough sanitation and effective waste management. Regular management meetings and transparent communication with university representatives are mandated to address any operational concerns. Overall, this document plays a critical role in formalizing the operational framework necessary for providing quality food services while ensuring safety, compliance, and customer satisfaction.
    Lifecycle
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    Cafeteria and Catering Services
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