Specifications include, but are not limited to:
It is the intent of this specification to provide catering service for First Responders of the City of Baton Rouge, Parish of East Baton Rouge, during a declared emergency. Two (2) meals shall be hot, breakfast and dinner and bag lunches for noon and midnight. First Responders are on 12 hour shifts and these meals will provide the needed nutrition.
Caterer shall provide no less than two employees: one supervisor and one assistant who shall perform all required services. These employees shall all possess appropriate qualifications and experience.
All persons engaged by the Caterer shall be the sole and exclusive employee of the Caterer and shall be paid by the Caterer.
There is no kitchen guarantee if an emergency is declared. It’s the vendor’s responsibility to have the necessary portable kitchen to accommodate this service. In the event that the Caterer erects such a facility they will need to dispose of its own waste. Meals can be prepared from your restaurant and delivered if it meets the quality level specified. The sites will be determined according to the event; however it will be in East Baton Rouge Parish.
A Health Inspection and ServSafe Certification will need to be submitted for each site where meals are actually being prepared.
After the first initial meal count is given, it is recommended the vendor allow for a 10-15% variance when given this number. The City will work with the successful vendor to determine a more appropriate timeline after the initial activation.
The time meals are to be delivered will be coordinated with the successful vendor.
First responders are on 12 hour shifts, so those meals should be boxed up for pick-up.
When activated, it is expected the first meals be delivered within 12 hours. The city is willing to consider a cold meal for the first 12 hours.
A count will be provided before each meal shift order.
It is the vendor’s responsibility to have the necessary back-up power and water
Unit price is to be inclusive of all transportation, labor and supplies necessary to provide and serve the number of meals requested.