Hawaii eProcurement Portal #B27000433

Regional Kitchen Operational Readiness and Completion Support for Hawaii DOE

The Hawaii State Department of Education is seeking professional services to support the operational readiness and completion of its first Regional Kitchen in Central Oahu, with phased activation for up to 85 schools. - Government Buyer: - Hawaii State Department of Education - School Food Services Branch - Procurement and Contracts Branch - OEMs and Vendors: - No specific OEMs or vendors are named in the solicitation - Services Requested: - Operational process development and continuity planning - Menu, production, and procurement transition planning - Inventory, receiving, and materials management - Training and workforce readiness (including up to 120 hours of specialized training) - Phase I finishing-kitchen operational readiness and rough order of magnitude (ROM) assessments - Food safety, traceability, and HACCP compliance - Project management and implementation support - Unique/Notable Requirements: - Contractor must have documented experience in large-scale food-service operations (minimum 3 years) - Expertise in USDA Child Nutrition Programs and high-volume kitchen workflow - Facility start-up, commissioning, and cold-chain logistics experience - Development of SOPs and food safety systems - Support for local food integration (targeting 30% local ingredients) - Must designate a primary point of contact and provide references for similar work - All-inclusive pricing (including taxes and fees) - Electronic submission via HIePRO, with hard copy offer pages post-bid - The contract includes up to 120 hours of specialized operational training, and aims to centralize food production, increase local food integration, and ensure compliance with USDA and state food safety standards.

Description

This solicitation is for professional operational planning, implementation, and readiness support for the Hawaii State Department of Education's first Regional Kitchen. The contractor will assist in transitioning the Regional Kitchen from a newly constructed facility into a safe, standardized, efficient, and sustainable food-production operation. The scope includes operational process development, menu and procurement transition planning, inventory and materials management, training and workforce readiness, food safety compliance, and project management. The work aims to enable timely opening, training, production, distribution, and phased implementation of finishing kitchens.

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