The city requires the expertise of a vendor to provide appetizing, nutritional, and well-balanced hot and cold meals at four (4) designated times a day throughout a 24-hour period during times of emergency or disaster. This service shall continue to serve up to four (4) meals per day, per emergency worker, seven (7) days a week, per the hours of operation until such time the operation is no longer necessary as deemed by the City. 1. The vendor is responsible for: a. Ingredients, storage, handling, processing, packaging, preparation, staging, and clean-up before and after each meal. b. Kitchen equipment, staff and management, to cater 25 to 300 meals per mealtime and oversee all related activities. c. Sanitation equipment and supplies for the food preparation and food service areas. d. Sample menus that are representative of meals to be served. Additional menus may be requested at time of standby notice. e. Plan for restocking supplies from outside the immediate area, as local suppliers may be closed due to the disaster. Submit plan with your proposal. f. Any additional equipment, personnel, staff, or resources to fulfill the contract. g. Accurate invoices submitted to the City, at the minimum, every two days. The invoice must itemize the actual meal count and reflect the firm fixed contract price per meal. h. Providing emergency contact information, to include cellular phone numbers, of key personnel, including, but not limited to: onsite Supervisor and Contract Manager...
