The selected caterer shall provide all-inclusive lunch-time, buffet-style meal service each week, including setup, food, beverages, equipment, necessary supplies, and clean-up. Each menu shall accommodate standard, vegetarian/vegan, and gluten-free dietary preferences. The selected caterer shall provide services on the following Thursday dates: • September 4, 11, 18, 25 • October 2, 9, 16, 23, 30 • November 6, 13, 20 Final times and locations will be provided to the awarded caterer no later than August 18, 2025. Supplier must provide the following services on each of the twelve (12) dates: A. Buffet-style meal service for 50 people featuring: • At least one standard entrée • At least one vegan/vegetarian entrée • At least one gluten-free entrée or alternative • Appropriate sides, bread/rolls, and desserts (variety encouraged) • Reasonable menu item substitutions may be submitted to the County for approval one week in advance of service dates. • The County reserves the right to request reasonable substitutions on all menus. • Final menus must be approved by the County. B. Beverage Service: • Sweet tea • Lemonade • Assorted sodas (diet and regular) • Bottled water C. Equipment and Supplies for Buffet Setup: • Chafing racks with sterno burners or electric warmers • Ice, ice bucket, and scoop for cold beverages • Serving utensils • Plastic cutlery, disposable plates, napkins, and cups • Tablecloths (for buffet setup) • Cleanup of the buffet area after service D. Delivery and Setup • Delivery to designated County facility prior to 11 a.m. on day of events • Set up food and drink service area, as designated by the County, by 11:30 a.m. • On-time delivery and professional, appealing presentation are mandatory E. Clean-up and Removal/Disposal of All Equipment, and Trash • Provide disposable containers to package all left-over food
