The Contractor is required to complete the Technical Requirements Matrix below. If additional space is required for attachments, the attachment is to refer the section in the matrix to which it applies. Requirements/Specifications will be identified by a code designating its level of importance. Priority Codes are as follows: M=Mandatory I=Information HD=Highly Desired D=Desired /C=contractor must confirm agreement to this requirement /E=contractor must explain how their solution meets this requirement Failure to complete the Requirements Matrix will result in disqualification of the Contractor’s proposal. Item DESCRIPTION PRIORITY RESPONDENT COMMENTS 4.4.1 Executive/Management Summary - The Contractor’s offer is to contain a brief synopsis of how the Contractor's proposal meets the needs of the University. M/E 4.4.2 Reference Section 4.1 Contractor Data, provide all information regarding company details, company size, number of employees, number of delivery trucks, HACCP program, customer service, business inclusion and supplier diversity program, and sustainability program and measures. M/E 4.4.3 Reference Section 4.2 Contractor Qualifications and Prior Experience, provide all information regarding references, experience with a contract of this volume, financial viability, key personnel, and contractor problem resolution and escalation process. M/E 4.4.4 Special dietary food products procured for this contract are for resale in the UMD Dining Services operations. These products include both institutional and retail products that are free of the major nine (9) allergens (soy, dairy, tree nuts, eggs, shellfish, fish, peanuts, wheat, sesame), along M/C UNIVERSITY OF MARYLAND RFP #162782 Special Dietary Food Products Affidavits over 200K; V.1 Revised 11-29-16 19 Item DESCRIPTION PRIORITY RESPONDENT COMMENTS with gluten free, vegetarian and vegan products. Dining Services operates three (3) Dining Halls. These operations are open twelve (12) months of the year, but the majority of the business occurs during the fall semester (mid-August through mid-December) and the spring semester (midJanuary through mid-May). Over the summer months, holiday breaks, and semester breaks, business will be substantially reduced. 4.4.5 All products shall be delivered at least once per week by Contractor’s truck to the South Campus Dining Hall Warehouse, located at 1150 South Campus Dining Hall Building. Deliveries shall be made between the hours of 6:00 a.m. and 1:30 p.m., Monday through Friday. Products shall be brought to a designated area within the building, as indicated by the Warehouse/Procurement employee. Proper HACCP procedures must be followed at all times. M/C 4.4.6 With the Technical Proposal, Contractors shall indicate their method of delivery (by Contractor’s truck). Contractors shall indicate the day of the week for deliveries. Contractors shall indicate the time that orders need to be placed by (lead time). Contractors shall indicate the number of days in advance for orders. M/E 4.4.7 The Contractor shall establish two (2) accounts – one for UMD Dining Services Dining Halls and one for UMD Dining Services Convenience Stores. The three Dining Halls are as follows; The South Campus Hall – located in the South Campus Dining Hall Building, building 026 The 251/North Dining Hall - located in the Denton building complex, building 251 The Yahentamitsi Dining Hall – located in the Yahentamitsi Building, building 436 The three Convenience Stores are as follows; UNIVERSITY OF MARYLAND RFP #162782 Special Dietary Food Products Affidavits over 200K; V.1 Revised 11-29-16 20 Item DESCRIPTION PRIORITY RESPONDENT COMMENTS South Campus Market – located in the South Campus Dining Hall Building, building 026 North Campus Market – located in the Ellicott Diner Building, building 257 Union Shop – located in the Stamp Student Union Building, building 163 4.4.8 Delivery invoices must accompany each shipment. UMD Dining personnel will work with the Contractor’s driver to inspect the delivery to determine if there are any damaged, out-of-date, and/or mis-pulled products. If there are any issues with each delivery, the driver will note those issues/returns and adjust the invoice accordingly. The delivery invoices will be used for support of payment. All deliveries will be honor drops. Dining Services personnel must have 48 hours for credits and returns. It can take up to 2 days to unpack for non-perishable products and notify the supplier of any shortages and/or damaged products. M/E 4.4.9 All invoices must include product name, pack size, unit cost, and cumulative dollar totals. Invoices and statements are to be emailed to UMD Dining Services Business Office at dsap@umd.edu. M/E 4.4.10 Contractor shall provide pricing as of November 11, 2024 for the items on the Pricing Spreadsheets. The items on the spreadsheets represent approximately 70% of the items for this contract and 75% of the dollar volume for this contract. The quantities listed are annual estimated usage for bidding purposes only and are not guaranteed. Actual quantities purchased may be more or less. The estimated annual amount of purchases for this contract is $250,000. Awarded Contractor must be able to provide a minimum of 80% of the items on both pricing spreadsheets. M/E 4.4.11 Contractor shall provide a login and password for your firm’s software ordering system so Dining Services Procurement personnel can utilize the login to place orders, and search for available products, product pack sizes and current pricing. M/E UNIVERSITY OF MARYLAND RFP #162782 Special Dietary Food Products Affidavits over 200K; V.1 Revised 11-29-16 21 Item DESCRIPTION PRIORITY RESPONDENT COMMENTS 4.4.12 Contractors shall follow proper HACCP procedures at all times when delivering products to the designated area within the South Campus Dining Hall Warehouse. Product shall be delivered in cases or totes to protect product from infestation and damage. Product shall be neatly stacked on 48” x 40” serviceable pallets. M/E 4.4.13 Any supplemental manufacturer and promotional discounts that will apply during the term of this contract shall be provided with the Financial Proposal. M/C 4.4.14 Volume rebates as applicable based on UMD Dining purchase volume shall be provided with the Financial Proposal. M/C 4.4.15 All products shall have the majority of their shelf life remaining when delivered to UMD Dining. All products must be stored, transferred, and delivered following proper HACCP procedures. M/E 4.4.16 All product recalls must be communicated to UMD Dining Procurement within one (1) hour of notification from the notifying authority. Notifications must be emailed to dsprocurement@umd.com and called in to 301-314-8040. Detailed information must be conveyed to insure the correct products are removed from service.
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