Specifications include, but are not limited to: Offer Hot FoodServices 2days per week per location to include: A hot and cold entrée from 11:30am -1:45pm. Provide all kitchen equipment which shall be appropriate for a non-cooking facility.Offer Hot Food Services to include: lunch cold entrée such as: fresh green salads with toppings, salad dressings, or cold cut sandwich, etc.and hot entrees such as: soup, casseroles or hot sandwich, etc.Please provide a Sample Menu. Prepare hot/healthy meals off site in a DHEC approved kitchen and delivered fresh four times per week. Provide at least one healthy option per meal each day that contains at least one or more of the following: fruits, vegetables, whole grains, beans, nuts, or seeds.Meal costs shall be priced not to exceed $8.00 per person. Provide two Servers. The food Service Staff will begin setup at 10:30am and clean the servingareaon or after 1:45pm.