Specifications include, but are not limited to: There will be 13 meals required per week.
Monday will normally be lunch and dinner. Tuesday, Wednesday, Thursday will be breakfast, lunch and dinner. Friday will be breakfast and lunch.
Availability of box meals will be necessary for off-site trainings. The Agency will contact the Vendor a week in advance when needed.
Vendor may also be requested to provide additional snack items that consist of fruits, vegetables or proteins.
Service times will be following: Breakfast at 7:00 am, Lunch at 12:00 pm, and Dinner at 5:00 pm. Vendor must have meals delivered at least 15 minutes prior to meal times.
Vendor must provide a contact person so Agency can contact for ordering, changes to menu plan, delivery locations, and other arrangements.
Meals must provide 2,000 to 2,500 calories intake per day.
Vendor must be flexible with regard to changes in the numbers to be served.
As requested, Vendor must provide special meals to accommodate religious restrictions. This shall include, but not be limited to non-meat meals.
All food products must be maintained at safe food temperatures in accordance with ServSafe. Food on the serving line shall be covered until the serving line opens.
For non-boxed meals, there must be at least two (2) servings of protein, two (2) servings of carbohydrates, and one (1) serving of vegetables or fruits with each meal. If eggs are served at breakfast, real eggs must be used.
For boxed meals, Vendor will work with the Agency to come up with a suitable meal that will meet the daily caloric intake, along with providing adequate protein and carbohydrates.
Milk and orange juice must be provided for breakfast. No drinks are required to be provided for lunch or dinner. Milk and orange juice can be stored in the commercial refrigerators; however, the Agency is not responsible for food and beverage spoiled as a result of refrigeration service or power failure.