Project Title: Breakfast Meals
Project #: RIB-83-2020
Issued by: Multnomah County view agency website
Publish Date: 12/11/2019
Due Date: 12/24/2019 This opportunity has closed.

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SPECIFICATIONS AND ADDITIONAL REQUIREMENTS Supplier shall prepare and deliver 32 breakfast meals to be served three days per week: Monday, Wednesday and Friday, except for County holidays and closures. The meals are for adult offenders under supervision in Multnomah County who utilize services at the West Adult Parole and Probation Office. Supplier shall deliver meals to the Mead Building (421 SW 5th Ave 97204) between 8:00 and 8:15 am, meals will be fully prepared and ready to consume. Meals will be prepared "family style" and delivered in suitable containers that keep the food at safe temperatures and allow individual serving. Supplier shall a develop a quarterly breakfast menu or a two-week cycle menu to be distributed, approved and finalized at least one week before the menu is scheduled to start. Each breakfast meal shall include an entree, fruit and beverage. Entrees will consist of hot items such as scrambled eggs, pancakes, french toast, etc. County may also order food commodities from Supplier such as cereal, bagels, cream cheese, pastries, etc. to be available on Tuesdays and Thursdays when Supplier does not provide hot meals. County will work with Supplier to develop a list of commodities and a schedule for ordering and delivering the goods. Contractor shall deliver the commodities concurrently with the breakfast meal service at no extra cost. Supplier shall comply with any and all applicable state and local food service regulations and requirements and maintain necessary licenses and certifications. PRODUCT ACCEPTABILITY Breakfast meals should consist of whole-grain carbohydrates that contain fiber such as whole wheat and oatmeal rather than over refined carbohydrates such as white flour and sugar. Fruits should be minimally processed with a preference for fresh, dried, or frozen over canned. Menus should be nutritionally balanced between proteins, fats, and carbohydrates to provide essential vitamins and minerals and sustain energy. Any bidder's menu that does not meet the specifications shall be rejected. The County intends to award one contract in reference to this bid. Award will be made to the bidder with the lowest bid who is determined to be responsive and responsible. RESPONSIBLE BUSINESS PRACTICE Provide durable or compostable service ware. Beverages in bulk whenever feasible or in containers that are recyclable. Condiments in reusable bulk containers. Avoid unnecessary disposable items such as straws and coffee stirrers. Include locally grown, seasonal and organic ingredients whenever feasible. Preference for sustainably grown and minimally processed ingredients, including hormone-free meats and pasture-raised hen eggs. Avoid products that contain genetically modified organisms (GMOs). BID DOCUMENTS All documents for this bid are available for view and download on the Buyer Attachments page of this Sourcing Event.  The Buyer Attachments page includes the following:  Procedural Instructions Responding to a Sourcing Event - MMP Supplier Guide Bid Pricing Sheet BID SUBMISSION Bids must be submitted electronically through this Sourcing Event. Bids must include proposed menus and pricing sheet.


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