Specifications include, but are not limited to:The State expects the Prime Vendor (offeror or bidder) to propose solutions and meet requirements for a high quality commercial food program such as, dairy, meat, fresh produce, or any combination thereof, with related efficiencies to reach state goals, at the lowest cost and value to the State. Commercial food products are to be of the highest grade available. Prime Vendor may propose expanded nutritional information for all products purchased by the State throughout the contract period, through an electronic file that interfaces with inventory levels to perform comparisons for cost, quality and menu planning. The State intends to purchase an estimated 80 percent of its commercial food products, with the exception of food products listed below under “Exclusions”, from the Prime Vendor. The Market Basket List for commercial food products includes a list of commercial food products commonly purchased by state agencies. The evaluation criteria for award will consider the proposed abilities to assist the State to reach goals, and lowest cost response for the Market Basket List. During the term of this contract, state agencies may purchase a variety of commercial foods from the Prime Vendor’s “Percentage discount from Commercial Food Products List”. The primary goal of this RFP is to economically and efficiently purchase commercial foods, in accordance with established nutritional, health, and safety standards by the USDA, U.S. Department of Education to be delivered as required. Primary purchasing agencies (users) of this state contract will be the Department of Corrections and Rehabilitation (DOCR) who has responsibility for the direct care of clients and residents residing in 24/7 direct care facilities operated by the State Penitentiary, Division of Youth Corrections, James River Correctional Facility. The State Hospital, Jamestown and Veterans Nursing Home, Lisbon are additional primary users with direct care facilities. Goals of this RFP are to: Establish minimum quality standards for food items used by the State understanding of pricing trends to manage food costs Increase efficiency in ordering, invoicing, and payment process Reduction of administrative overhead in relation to food purchasing Establish an electronic ordering interface Establish menu planning inventory interface Establish nutritional content interface Minimize the number of product substitutions
