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  4. ›31B Food Contract FY26

U.S. Department Of Defense·Connecticut

31B Food Contract FY26

Closes 3/5/2026$45k – $60kRequest for Quotation
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Description

The US Army is seeking a contractor to provide hot individual meals for the Connecticut Army National Guard (CTARNG) at Camp Nett, Niantic, CT. The meals should include breakfast, lunch, and dinner, and must be prepared at the vendor's location. The contractor must provide all paper products, flatware, and consumables for the lunch meals. The meals should contain grains, vegetables, protein, fruit, and assorted beverages. The contractor must also provide 100% fruit juice, such as apple, orange, or cranberry juice. The contract will be for a period of 30 days, from 18 May to 16 June 2026. • The contractor must provide a quote price per meal, along with a complete menu. • The contractor must provide all necessary equipment and supplies. • The contractor must ensure that all meals are prepared and served in a safe and sanitary manner. • The contractor must comply with all applicable laws and regulations. • The contractor must provide a quality control program that includes inspections and remedies for deficiencies.

Attached files

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

Contact

Leslie Fedler

[email protected]

Key dates

Opened
2/12/2026
Questions due
2/23/2026
Closes
3/5/2026
Duration
30 days

Last updated

Details

Type
Request for Quotation
Industry
Food and Beverage Services
NAICS
311991
Solicitation №
W91ZRS26QA002

Budget estimate

$45,000 – $60,000

The budget for this contract can be estimated based on the number of meals to be provided and the price per meal. Assuming an average price of $5 per meal, and 3 meals per day for 30 days, the total budget can be estimated to be around $45,000 to $60,000. However, this is a rough estimate and the actual budget may vary depending on the contractor's quote and the number of meals actually provided. Factors that may influence the likely payment range include the contractor's experience, the quality of the meals, and the level of service provided.

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