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  5. ›DDS Statewide Catering

Massachusetts Department of Developmental Services·Massachusetts

DDS Statewide Catering

Closes 12/30/2029$3M – $5MRequest for Quotation
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Description

The Massachusetts Department of Developmental Services (DDS) is establishing a rolling, pre‑qualified vendor list for statewide catering services. Vendors must be licensed, able to deliver breakfast, lunch, and dinner events across the Commonwealth, provide non‑alcoholic beverages, allergen information, and include delivery costs for paper goods, utensils, servers, and warmers. Proposals are fee‑based per event/region and will be evaluated on operational capability, geographic coverage, menu samples, licensing, and cost structure. The solicitation is open‑ended, allowing submissions until December 30 2025, with an initial contract term of up to 4 years 9 months and possible two‑year extensions. • Scope: Provide catering for DDS events statewide, including food preparation, packaging ready‑to‑serve, and delivery of associated supplies. • Requirements: Current MA food/catering license, narrative of operations, sample menus, allergen info, cost breakdown for delivery and ancillary items. • Submission: Electronic response via COMMBUYS by August 26 2025; questions due July 22 2025.

Attached files

Contact

Charles Smith(Purchaser)

[email protected]

(617) 624-7800

Key dates

Opened
7/15/2025
Questions due
7/22/2025
Closes
12/30/2029
Duration
4 years

Last updated

Details

Type
Request for Quotation
Industry
Food and Beverage Services
NAICS
722320
Solicitation №
BD-26-1023-1023C-1023L-118780

Budget estimate

$3,000,000 – $5,000,000

No explicit contract value is disclosed; however, statewide event catering typically ranges from $10 k to $200 k per event depending on size and location. Assuming an average of 20 events per year at $50 k each, the annual spend could be roughly $1 million. Over the initial 4‑year term, the total contract value may fall between $3 million and $5 million, with potential extensions increasing the ceiling. Factors influencing the range include event frequency, menu complexity, geographic dispersion, and inclusion of ancillary supplies (utensils, warmers, etc.).

AI estimate from the solicitation

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