Illinois BidBuy #27-444DHS-DEVDI-B-54840

Weekly deli-style salad deliveries for the Elisabeth Ludeman Center

The Illinois Department of Human Services is seeking recurring fresh deli-style salad deliveries for the Elisabeth Ludeman Center. - Government buyer: Illinois Department of Human Services, Developmental Disabilities Department; Elisabeth Ludeman Center, Park Forest, Illinois. - OEMs and vendors: No manufacturers, OEMs, or vendors are named in the materials. - Products and quantities: Nine salad varieties are required: Golden American Potato Salad (5,070 lb); American (Mustard) Potato Salad (3,380 lb); Dixie (Chopped) Coleslaw (3,380 lb); Sweet-n-Sour Vinegar and Oil Coleslaw (1,690 lb); Sweet-n-Sour Vinegar and Oil Cucumber/Onion Salad (2,860 lb); Chicken Salad; Tuna Salad; Kidney Bean Salad; and Red Potato and Herb Salad. Total bid quantities for the last four varieties are not shown. - The delivery schedule gives quantities per scheduled delivery, including 110 lb each of Chicken Salad, Tuna Salad, and Sweet n Sour Cucumber; 125 lb of Kidney Bean Salad; and 130 lb of Red Potato & Herb Salad. Other scheduled deliveries include 130 lb quantities of the listed potato salads and coleslaw varieties. - Notable requirements: Weekly delivery on a rotating four-week menu; sealed bulk containers of 5–10 lb; at least 21 days of shelf life; preparation and expiration dates marked on containers; delivery temperature of 41°F or below; and no more than 600 mg sodium per 4-ounce serving. The buyer may request free samples, and vendors must document any new or changed salad composition. Vendor is responsible for shipping and handling. - Estimated value: Approximately $75,000–$200,000; this is an estimate because some quantities and pricing are not provided.

Description

The Illinois Department of Human Services is seeking a vendor to provide fresh, prepared deli-style salads for the Nutrition Management Program at the Elisabeth Ludeman Center. The vendor must supply all nine listed varieties, in sealed bulk containers, with weekly deliveries on a rotating four-week menu cycle. Salads must have a 21-day shelf life, be delivered at 41°F or below, and contain no more than 600 mg of sodium per 4-ounce serving. Shipping and handling are the vendor’s responsibility; the anticipated contract term is January 1 through December 31, 2027.

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