2016-2017 FOOD SERVICE PROVIDER REQUEST FOR PROPOSALS
Our District • Serve about 2940 K-8 students in Menlo Park and Atherton • Projected to grow to 3100 by 2017/18 • 6.7% F&R Eligibility • 11.4% Unduplicated Count • Elementary and Middle School Configuration • Encinal School (K-5): 620-660 Students • Laurel School Lower Campus (K-2): 350-360 • Laurel School Upper Campus (3-5): 350-360 (to open October 2016) • Oak Knoll School (K-5): 680-720 • Hillview Middle School (6-8): 950-970 • Current system: Vendor provided meals distributed by a parent/ student volunteer system (PTO)
Statistics Total Lunches Prepared for MPCSD 20% ¡F&R ¡Lunches ¡ 2014/15 2013/14 2012/13 2011/12 0 20,000 40,000 60,000 80,000 100,000 120,000 140,000 160,000 Lunches (Discounted) Lunches (Paid)
Kitchen Facilities • Kitchen spaces built in 2009-2012 • Elementary Schools • ~ 500 to 650 SF • Refrigerator and freezer units • Gas stove/oven • Room to plug in warming units • Sink, hand wash, counter space and small storage space • Food service counter for pushing out food. • Middle School • ~ 850 SF • Same amenities as above elementary schools • Double warming oven • Interior serving counter
Kitchen Facilities Hillview MS Kitchen Facility Encinal Kitchen Facility
Scope of Services 1) Meal Requirements • Provide quality meals, healthy menus, meal variety , recyclable packaging, organic food options, and timely delivery of meals in compliance with the NSLP • Menu that has variety and food appeal to ensure that the meals are being well received and consumed • MPCSD participates in the NSLP • Requesting minimum of 6 choices of entrée per day • Alternate 4 choices of entrée per day for Middle School
Scope 2) Preparation, Delivery and Facility Requirements 3) Ordering, Record Keeping, and Documentation 4) Payment and nonperformance 5) Contract Terms
Pricing Structure • Level A • Must meet USDA guidelines as required by the National School Lunch Program • Level B • Must meet requirements of Level A, plus: • Exceed USDA nutrition standards by at least 20% of meal choices • Minimum of 50% of the food must be grown in California and 100% must come from the Americas • Food must contain no trans fats • 50% of meat and dairy antibiotic free and hormone free • Food must contain no high fructose corn syrup • Level C • Must meet requirements of Level B, plus: • Minimum of 50% of fruits, vegetables and ingredients must be organic • 100% meat and dairy antibiotic free and hormone free
RFP Submission Check-list • Contractor Identification: Provide the name of the firm, the firm's principal place of business, the name and telephone number of the contact person and company tax identification number. • Bids will be executed and submitted in triplicate with one copy being marked "original.” The copy marked "original" will prevail, should there be a variance between that "original" copy of the bid and other copies submitted by the bidder. • Bids must include electronic pdf copy of bid on a thumb drive • Copy of a current state or local health certificate for the food preparation facilities. • Client References: Provide a minimum of three (3) client references. • Provide the designated person's name, title, organization, address, telephone number, and the project(s) that were completed under that client’s direction. • Menu Pricing and Cycles: At a minimum provide meal costs for level A. It is recommended that the vendors provide costs for both levels A and B. Vendors may increase nutrition in each level.
RFP Submission Check-list • A sample contract. Any contract shall be subject to review and approval of Agency’s legal • counsel. • If organic products are used in meals, please specify on each information sheet given with meal contents and nutrition facts. Please be specific what is organic and percentage used in each meal. • Proposals must include a Debarment/ Suspension Certification • Each bidder is required to furnish and maintain proof of Commercial General Liability • Insurance, Comprehensive Automobile Liability Insurance, and Workers’ Compensation Insurance in amounts deemed sufficient by the Agency, but in any event, no less than $1,000,000 for each such policy. • Clean air and water certification form • 15 day menu cycle per USDA guidelines. • Nutrition facts: Please provide nutrition facts for each meal on your 15 day menu as defined above. Please submit the nutrition information and meal contents for each meal on separate sheets of paper (one meal per page with nutrition information).
Questions? • Email all questions to Isabel Okere (iokere@mpcsd.org) and Ahmad Sheikholeslami (ahmad@mpcsd.org) by 3:00 pm on April 27 th • Schedule visit to our school and kitchens – email Isabel Okere (iokere@mpcsd.org) or Ahmad Sheikholeslami • Sealed bids due May 9, 2016 at 2PM • Award Contract June 7, 2016
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