Hospital Food Service Management and Meal Delivery

A government authority in Minnesota is seeking a vendor to provide food service management, including the preparation and delivery of meals for a hospital facility. The selected contractor will be responsible for providing breakfast, lunch, dinner, and daily snacks.

The scope also includes emergency food supply services. Respondents are required to provide a cost per meal type for emergency food supply, with pricing structured on a per-day basis. This emergency service must cover breakfast, lunch, and dinner for both regular and modified diets, as well as three daily snack periods: mid-morning, mid-afternoon, and evening.

The regular diet menu must meet specified nutritional standards. At a minimum, it must provide 2,400 calories per day, limit total fat content to 30% or less, with no more than 10% of calories from saturated fat, include 20 to 25 grams of fiber daily, and contain between 2,500 and 4,000 mg of sodium per day. Each meal should contain less than 10 grams of added sugar. The contract term is expected to be two years, and all questions must be submitted by July 31, 2026.