Recipe Standardization

Solicitation Number: AG-3198-S-11-0011 Notice Type: Sources Sought FOOD AND NUTRITION SERVICES (FNS) ON BEHALF OF THE CHILD NUTRITION DIVISION Recipes for Healthy Kids Competition RECIPE STANDARDIZATION PROJECT This is a Sources Sought Notice for market research purposes only and is not a Request for Proposal (RFP). A solicitation is not being issued at this time and this notice shall not be construed as a commitment by the Government to issue a solicitation, nor does it restrict the Government to a particular acquisition approach. The USDA Food, Nutrition, and Consumer Services mission area works to harness the Nation's agricultural abundance to end hunger and improve health in the United States. Its agencies administer federal domestic nutrition assistance programs, and link scientific research to the nutrition needs of consumers through science-based dietary guidance, nutrition policy coordination, and nutrition education. The mission of FNS is to provide children and needy families' better access to food and a more healthful diet through its food assistance programs and comprehensive nutrition education efforts. The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) seeks a qualified contractor team for the preparing, testing, revising, standardizing, photographing, and formatting of the top 30 recipes submitted to FNS's Recipes for Healthy Kids (R4HK) Competition. Upon successful completion of the initial 30 recipes there is an option for an additional 70 recipes (100 total) to be completed at a future date. Let's Move!, in association with the USDA, challenged school nutrition professionals, chefs, students, parents and interested community members to create tasty, healthy, exciting new recipes for inclusion on school lunch menus across the country through the Recipes for Healthy Kids (R4HK) Competition. Contestants formed teams, developed, documented, and prepared at least one healthy recipe in one of three categories (Whole Grains, Dark Green and Orange Vegetables, or Dry Beans and Peas). Their creations were served in the school's cafeteria, and rated by students. The top five recipes in each category were posted for online voting by the public to determine a Popular Choice Winner. These recipes and the 15 runner-up recipes (total 30) will be standardized for use in homes and Child Nutrition Programs and formatted with photos for publication. As an option at a future date, additional recipes (up to 70) will require standardization and formatting. The recipes generated by the competition will require recalculation and revision for use in the Child Nutrition Programs. These programs receive federal funds based on meeting the meal pattern requirements established for the individual programs. As a result, all 30 recipes (with the option for an additional 70 in the future) will require preparing, testing, and revision to assure accuracy in standardization and in contributions made toward meal pattern requirements. FNS will contract for the revision and standardization and in some instances the modification of these recipes to meet the USDA recommendations on fat, sugar, and sodium in the diet and in contributions made to meal pattern requirements. The project must be conducted following the work plan and in the time period negotiated by the contractor and FNS. The project completion date is August 31, 2011 The overall objective for the R4HK Competition Recipe Standardization project acquisition is to procure services for preparing, testing, revising, standardizing, photographing, and formatting of the top 30 recipes from the R4HK Competition. The completed recipes are for use in the Child Nutrition Programs. Upon completion of this project FNS will publish the recipes into a recipe book for schools and a recipe book for families. Using that information as a baseline, the following must be met: 1.1 Fulfill FNS requirements to revise, prepare, evaluate, modify, and standardize for 6, 25, 50, and 100 servings the recipes provided by FNS. 1.2 Format each recipe using provided templates; 6 servings, 25 and 50 servings, 50 and 100 servings. 1.3 Take professional-quality photographs of each recipe according to USDA requirements. Provide print-ready files electronically, on CD-ROM, and a printed copy of each photograph. Label each file with recipe name and number. 1.4 Minimum Requirements: 1.4.1 A Commercial Kitchen with at least the following equipment: 1.4.1.a Conventional and convection oven 1.4.1.b Steamer 1.4.1.c Large mixer 1.4.1.d Tilt Skillet 1.4.1.e Large food processor 1.4.1.f Range Top 1.4.1.g Scale 1.4.1.h Scoops/serving utensils used in a school food service 1.4.1.i Wok with lid 1.4.2 Ability to prepare recipes as they would be prepared at home (using home cooking pans and utensils) and in a school kitchen (using commercial cooking equipment and utensils). 1.4.3 Availability of a taste test panel-the main function of the taste test panel is to make sure that the recipe tastes the same for all quantities of the recipe. For example, that the recipe standardized for 6 tastes the same as when it is prepared for 25, 50 and 100. 1.4.4 Ability to keep accurate and detailed records of changes to the recipes due to taste test, modifications, and quantity standardization. 1.4.5 Ability to format recipes as required 1.4.6 Ability to take several quality, professional photographs of 300 dpi (to be printed in a size up to 5" x 7" format) of each finished recipe which will be used in a printed booklet. Print one of the photographs in 5" x 7" format. The "deliverable" for photographs: in digital format and one printed photograph that is considered the best. Additional Information: 1.4.7 FNS will provide the contractor the recipes to standardize and the format for the printed recipes. 3.5.2 FNS will complete a nutrient analysis and a meal pattern contribution for each recipe. FNS will do this task and get the information to the contractor for inclusion on each formatted recipe. 3.5.3 The recipes are government property and the contractor cannot represent them as their own. At the initiation of the recipe project, the project manager will submit the complete, projected weekly schedules of the recipes to be revised and standardized each week. The weekly schedules will be submitted to the Contracting Officer's Technical Representative (COTR) for approval by FNS. Recipes from each competition category will be tested each week in order to provide variety for the sensory evaluation of the products and for effective use of laboratory/kitchen equipment and staff. Subsequent revisions and additions to the schedule must be submitted to the COTR for FNS approval at least three days prior to the week the revision is suggested to take place. At a minimum, the contractor's Project Manager will complete the revision and standardization of the 30 specified recipes by August 31, 2011. FNS is seeking firms with the capability of: • Recipe revision and standardization; • Ability to format recipes as indicated by USDA; • Produce timely reports to the COTR, and • Produce quality photographs of each finalized recipe in accordance with USDA requirements; • MUST meet deadline of August 31, 2011 The firm must demonstrate the availability of adequate staff who are experienced in disciplines critical to the successful completion of the above requirement, including project management, culinary skills, in addition to data collection. Finally, the firm must demonstrate an understanding of the special requirements of recipe standardization. Interested parties may submit capability statements that demonstrate its ability to perform all elements of the requirements as described in this notice. In addition, your response must include a description of your past experience on at least one (1) similar project consistent in scope, size and complexity with this requirement which you performed in the past three years; and description of staff experience and skills. Any information provided by industry to the Government as a result of this sources sought synopsis is strictly voluntary. Responses will not be returned. No entitlements to payment of direct or indirect costs or charges to the Government will arise as a result of offeror submission of responses, or the Government's use of such information. The information obtained from responses to this notice may be used in the development of an acquisition strategy and future RFP. Offerors capable of providing these services should submit the information requested above via e-mail to [email protected] and no later than 2PM Eastern Standard Time, April 25, 2011. Please limit the length of the packages to 25 pages. Packages over 25 pages will not be reviewed.