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U.S. Department Of Homeland Security·Virginia

Military Food Service Contracting at Training Center (TRACEN) Cape May, NJ

Closes 3/26/2026$1M – $5MRequest for Proposal
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Description

The U.S. Coast Guard is seeking a contractor to provide full food service at the U.S. Coast Guard Training Center in Cape May, New Jersey. The contractor will be responsible for furnishing all food, personnel, management, supervision, materials, supplies, transportation, and other items or services necessary to provide full food service. The contract will be for a base period with options to extend. The evaluation criteria include demonstrated prior experience, technical capability, management approach, past performance, and price. • The contractor must provide food service for the three dining halls, including cooking, food preparation, stocking, serving, and replenishing. • The contractor must also provide cleaning facilities, equipment, and utensils, as well as perform cashier services as needed. • The contractor must maintain quality control and ensure minor operator maintenance of food service equipment.

Attached files

Contact

Janine A. Marshall

[email protected]

Key dates

Opened
1/30/2026
Questions due
2/23/2026
Pre-bid meeting
2/19/2026
Site visit
2/19/2026
Closes
3/26/2026
Projected award
6/1/2026
Duration
1 year

Last updated

Details

Type
Request for Proposal
Industry
Food and Beverage Services
NAICS
722310
Solicitation №
70Z08426RDL950004

Budget estimate

$1,000,000 – $5,000,000

The budget for this contract is likely to be substantial, given the scope of work and the fact that it is a federal government contract. The exact budget amount is not specified in the document, but based on the requirements and the fact that it is a full food service contract, it is likely to be in the range of $1 million to $5 million per year. The budget will depend on the contractor's ability to provide high-quality food service, manage the dining facilities, and maintain quality control. Factors that may influence the likely payment range include: - The number of meals to be provided per week (up to 19,000 meals/week) - The complexity of the food service requirements (including cooking, food preparation, stocking, serving, and replenishing) - The need for quality control and minor operator maintenance of food service equipment - The length of the contract (base period with options to extend)

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