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  5. ›Holiday Lunches 2026

Southwest Ohio Regional Transit Authority·Ohio

Holiday Lunches 2026

Closes 9/10/2026$15k – $30kRequest for Quotation
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Description

The Southwest Ohio Regional Transit Authority (SORTA) is issuing an RFQ for a single‑source catering provider to deliver holiday lunch meals to its staff across six locations on four dates in December 2026. The vendor must supply a full menu (turkey, chicken, vegetarian, sides, desserts, etc.), provide all utensils, napkins, and paper goods, and handle setup and cleanup. Service times range from early morning to late evening, covering a total of approximately 1,200 meals. Bids must be submitted electronically by September 10, 2026. SORTA will award the contract to the lowest responsive and responsible bidder, with price and ability to meet the schedule as primary criteria. • Service dates: Dec 2 (120 staff) and Dec 15‑17 (≈1,070 staff) at Huntington Center, Bond Hill, Queensgate, and Access facilities. • Required menu options: turkey, chicken, vegetarian, potato, macaroni & cheese, vegetables, salad, bread, dessert. • Deliverables include food, setup/cleanup, utensils, napkins, and paper goods. • Submission: electronic via SORTA’s e‑Procurement portal by 2:00 pm on Sep 10, 2026. • Evaluation: lowest price that meets schedule; compliance with small‑business and diversity policies encouraged.

Attached files

The solicitation documents live at the source — open the bid source above to download them.

Contact

Maria Jones(Procurement Supervisor)

[email protected]

(513) 632-9220

Key dates

Opened
8/19/2026
Questions due
8/26/2026
Closes
9/10/2026
Duration
6 days

Last updated

Details

Type
Request for Quotation
Industry
Food and Beverage Services
NAICS
722320
Solicitation №
103-2026

Budget estimate

$15,000 – $30,000

Based on the total headcount of roughly 1,190 meals and an industry‑average cost of $15‑$25 per catered meal (including food, service, utensils, and cleanup), the contract value is estimated between $18,000 and $30,000. The lower bound assumes a modest $15 per plate, while the upper bound reflects higher‑end menu options, delivery logistics across multiple sites, and ancillary supplies. Factors influencing the final amount include menu complexity, staffing levels for setup/cleanup, and any required overtime for evening service windows.

AI estimate from the solicitation

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