Specifications include, but are not limited to: The Contractor will assess, onboard and train all restaurant partners, advise on menu recommendations, create a weekly schedule, communicate any changes to its partners in a timely manner, coordinate on delivery/logistics, ensure health and safety protocols are observed and pay restaurants on a weekly basis. e. Menu: ■ The selected vendor should contract with commercial kitchens or restaurants to prepare wholesome, healthy and nutritious meals; ■ Menus should rotate through the week to provide variety for recipients; ■ Each meal should be 14-16 ouncesin total weight, broken down roughly to: 6 oz protein, 4 oz starch or grain, 4 oz vegetable; ■ Lunch can be hot or cold and dinner meals must be hot. Meals should be prepared to be reheated if necessary; ■ Meals should comply with the current Dietary Guidelines for Americans (DGA). The Contractor should work with the City of New Orleans and restaurant partners to ensure that food allergens and/or specific food requirements (vegetarian, vegan, halal, kosher, etc.) are satisfied; ■ The Contractor will limit the use of tree nuts, peanuts, and shellfish. ■ The individual meal cost should not exceed $10; ■ Menu items should be sourced locally when possible; and ■ Menu items should incorporate culturally-relevant ingredients and cuisine as much as possible