SLED Opportunity · SOUTH CAROLINA · COUNTY OF GREENWOOD, SC
AI Summary
Greenwood County seeks proposals for an inmate food service program at its detention center, including procurement, preparation, and service of food and beverages.
It is the intent of Greenwood County ('Owner') to solicit proposals from experienced contractors to provide a Food Service Program at the Greenwood County Detention Center for inmates. The Contractor will supervise the procurement, preparation and service of all food, food products and beverages at the Greenwood County Detention Center located at 528 Edgefield Street, SC 29646.
Experience related to local government activities will be granted higher weight.
Soundness of Proposers approach to the problems and needs presented by the project including Proposer's methodology for achieving specific tasks and objectives.
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Please download the below documents, complete, and upload.
Upload your Experience of your Firm here.
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Upload a copy of your Certificate(s) of Insurance here.
Upload a copy of evidence of your capacity to provide bonding in the amount of your proposed price (e.g. a letter from your Surety agent stating that one or more Sureties will issue bonds in the amount of your proposed price if your team is selected) and a copy of the firm’s certificate of insurance, showing the firm’s current limits of commercial general liability, employer’s liability, business automobile liability and professional liability.
Upload a copy of your Bid Bond, certified check, or bank cashier’s check for not less than five percent (5%) of the base proposal.
Upload your seperate Price Proposal here.
By submitting a Bid, the Bidder certifies that, if awarded a contract, the Bidder will comply with all applicable provisions of The Drug-free Workplace Act, Title 44, Chapter 107 of the South Carolina Code of Laws, as amended.
You agree to hold your Bid open for a minimum of ninety (90) calendar days after the Opening Date. You agree that your bid can be made public under the Freedom of Information Act, 5 U.S.C § 552. Greenwood County reserves the right to reject any and all bids, and to waive any informalities or irregularities.
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Firm will be disqualified if firm does not possess a valid and current South Carolina Contractor’s license for the project.
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Q (Census): Census (Previous 12 Months): a. Highest: ______ b. Average: ______ c. Lowest: ______
A: a. Highest - 269 b. Average - 230 c. Lowest - 189
Q (No subject): How long has the current contract been in place?
A: 2018 to Present
Q (No subject): What equipment is considered “fixed/capital” vs “non-fixed” in your interpretation (especially refrigeration and heating units), so repair responsibility is unambiguous?
A: Fixed capital is non-movable equipment Non-fixed Capital is movable equipment
Q (No subject): Grease hauling is contractor expense—what is the current grease volume and is there an existing contract/vendor on site we must use?
A: Current contractor does not utilize the grease pit. Contractor will be responsible for any future usage/emptying of this pit. We have no records of past invoices for anything pertaining to the grease pit.
Q (No subject): In the past how much of the maintenance budget ($2500-$10,000) has been used?
A: We have not been informed by present provider of any usage of this budget to date.
Q (No subject): Any known issues with major equipment (ovens, dish machine, refrigeration, hood/exhaust)?
A: There are no known issues with the major equipment as of this date
Q (No subject): What was the current budget for food service on FY 25?
A: We will not be providing this information at this time.
Q (No subject): Can we obtain four (4) months of invoices & support documentation?
A: We will not be providing this information at this time.
Q (No subject): Are pre-packed meals currently being utilized? *Pre-Packed meals are defined as any inmate who cannot be accommodated by a common fare menu*
A: We do not utilize pre-packed meals at this time.
Q (No subject): What is the current meal pattern (Hot/Cold rotation)?
A: Hot Breakfast Hot Lunches Hot Dinners
Q (No subject): Is milk being served? a. Frequency per week: ______ b. Real or powdered? c. Fat percentage: ______ d. Container size: ______
A: Milk is on the menu for twice a week when cereal is served. We are currently using 2% milk. We do not use the powered milk. It comes in 8-ounce containers.
Q (No subject): Is juice being served? a. Frequency per week: ______ b. Real or powdered? c. Percentage: ______ d. Container size: ______
A: Powdered juice is served twice a day, every day. Juice is prepared in coolers and placed in 12-ounce cups that are issued to the inmates.
Q (No subject): Is coffee provided to general population? a. Frequency (daily/weekly): ______ b. Instant or packets? c. Serving size: ______
A: No, coffee is not provided to the general population.
Q (No subject): Is coffee provided to trustees/workers? a. Frequency (daily/weekly): _____ b. Instant or packets? c. Serving size: ______
A: Coffee for the trustees is provided by the facility.
Q (No subject): Is fruit being provided? a. Type(s): ______ b. Whole piece or cup?
A: Fruit is not provided to the general population. Diabetics are the only trays to receive sugar-free applesauce in cups of 5 ounces or 4-ounce spoonfuls.
Q (No subject): Are work crew/pack-out meals required? If yes, are meals a. Bagged or hot meals? b. Are coolers required?
A: They are not provided because we do not currently have any outside work crews.
Q (No subject): Kitchen hours? a. Open: ______ b. Close: ______
A: Currently the kitchen opens at 4:00 am and closes by 6:00 pm daily.
Q (No subject): Meal service times? a. Breakfast: ______ b. Lunch: ______ c. Dinner: ______
A: Breakfast: 4:30 am Lunch: 11:00 am Dinner: 3:30 pm
Q (No subject): Are cold meals for general population bagged or trayed?
A: Bagged meals are only served under special circumstances.
Q (No subject): Are there mid-day kitchen closures or breaks?
A: Yes, there are closures and breaks that are determined by their supervisors.
Q (No subject): Number of contracted personnel? a. Manager(s): ______ b. Supervisor(s): ______
A: As pertaining to the current provider, they have 1 manager and 3 supervisors.
Q (No subject): Compensation structure (If known or if a minimum is required): c. Manager (FT/PT): $_____ (Year/Hour) d. Assistant Manager: $______ (Year/Hour) e. Supervisor 1: $______ f. Supervisor 2: $______ g. Supervisor 3: $______
A: Unknown
Q (No subject): For inmate workers, are there explicit task restrictions?
A: Non-trustee workers cannot cook or prep.
Q (Holiday Menu Question): Hi! Can you please provide your current holiday/spirit lifter meal menu? We do not see it in any attachments of the proposal. Thanks!
A: These types of menus are discussed and planned closer to each holiday.
Q (Contract Term): What is the initial contract term? How many renewal options are contemplated? Is renewal by mutual written agreement of both parties?
A: Initial contract term is July 1, 2026 - June 31, 2027, with 3 additional terms. Renewal will be by mutual written agreement of both parties.
Q (Meal production ): Can you please confirm if there are meals that are produced in the kitchen by the contract and are required to be delivered off-site?
A: There are no meals to be prepared and delivered off-site.
Q (Inmate workers): Can you please confirm how many inmate kitchen workers the County currently have assigned to the kitchen? (RFP states 5 and 7.) Are inmate workers allowed to perform all kitchen duties such as cooking, preparing food, sanitation, serving, dishes, stock, etc.?
A: We will provide 5 State Trustees and 7 inmate workers. Only the inmate workers are not allowed to cook or prep food.
Q (Heavier meals section 2.3): Are the inmate heavier meals (sec. 2.3) charged back to the County at a different rate or are they charged at the same rate as an inmate meal?
A: Inmate heavier meals are charged back to the County at the same rate as an inmate meal.
Q (Calorie Requirement): Are the calorie requirements 3,000 calories per day OR, 3,000 calory average per week.
A: 3000 calories per day
Q (Equipment ): Please define “capital (fixed) equipment” versus “non-fixed equipment” as referenced in Sections 2.18 and 2.19. Are walk-in cooler and freezer boxes, compressors, condensing units, and evaporator coils considered fixed equipment (County responsibility) or non-fixed equipment (Contractor responsibility)? If a major piece of equipment (e.g., walk-in compressor, dish machine, tilt skillet) requires full replacement rather than repair, is replacement the responsibility of the County or the Contractor? Is the dish machine classified as fixed equipment or non-fixed equipment? If the Contractor offers the optional maintenance agreement with a $2,500 per repair cap and $10,000 annual cap, does that cap limit the Contractor’s total annual repair exposure, with costs above that amount becoming the County’s responsibility? Please provide total annual kitchen equipment repair costs for each of the past three (3) years. Please provide an equipment inventory list including manufacturer, model, and year of installation for all major kitchen equipment. Will all kitchen equipment be in working at the start of the contract? If the $10,000 annual equipment repair fund is offered, and it does not hit that annual amount at the end of each year, what happens to the unused funds?
A: 1. Fixed capital is non-movable equipment. Non-fixed Capital is movable equipment. 2. Yes, walk-in cooler and freezer boxes, compressors, condensing units, and evaporator coils are considered fixed equipment (County responsibility) 3. Yes, if a major piece equipment (e.g., walk-in compressor, dish machine, tilt skillet) requires full replacement rather than repair, replacement is the responsibility of the County. 4. The dish machine is classified as "fixed equipment". 5. Any amount above $10,000.00 would be the responsibility of the County. 6. This will not be provided by the Count at this time. 7. This will be provided at the time of transition. 8. The contractor would retain those funds.
Q (Liquid supplements): Can you please clarify if the Contractor is able to charge separately for nutritional supplements beverages? How many liquid supplements are provided in a week?
A: Contractor will not charge County any additional charges pertaining to nutritional supplement beverages. These supplements are only provided through an order from our medical department and at this current time, we do not have any inmates requiring these supplements.
Q (Small wares ): Will Greenwood County provide all small wares at contract start and throughout the contract period? Will there be a full inventory of small wares at the start of the contract?
A: The County will provide the rubber cups and sporks that are issued to the inmates. Inventory of these items will be done at time of transition.
Q (Meal rate): Can you please provide the current meal rate/scale being charged by current vendor? Can you please provide the last 3 months of all billing invoices? Can you please provide a copy of the current food service contract along with amendments including price adjustments throughout the term of the contract?
A: The County will not be providing the information that you are requesting in the above three questions.
Q (Internet ): Can you confirm there is secure internet and phone service access in the kitchen office available for contractor use?
A: Yes there is secure internet and phone service access in the kitchen office available for contractor use.
Q (Menu and Diets ): Please provide weekly amounts required and meal specifics for Sack meals for work crews, court bags and any additional meals that are to be prepared beyond the cafeteria and tray feeding? Can you please provide us with a copy of the current inmate menus? Can you please provide the total number of kosher and halal meals currently being provided? a. Do you currently provide pre-packaged meals? i. If so, Can vendor charge separately? ii. What is the current price for these meals? b. Do you currently serve a common fare menu? i. Is the County ok with an approved common fare menu? Please supply a daily break down of how many diets and of each type are currently served? (Diabetic, Low Sodium, etc.) Do you currently have a fresh meals program where inmates can purchase items for themselves? Or families can purchase online for inmates? a. If yes, Can you please elaborate on all programs in place (excluding commissary)? i. Can you provide what is offered and how often to include pack size and prices? b. Please provide the sales earned by month for the last 12 months; for in-house and online. i. Please also provide the commission rate and commissions received 2025.
A: Please provide weekly amounts required and meal specifics for Sack meals for work crews, court bags and any additional meals that are to be prepared beyond the cafeteria and tray feeding? County will not be providing this at this time. Can you please provide us with a copy of the current inmate menus? No, we are asking each vendor to provide us with their own menus. Can you please provide the total number of kosher and halal meals currently being provided? None at this time. a. Do you currently provide pre-packaged meals? No, None at this time. i. If so, Can vendor charge separately? We do not offer this option at this time. ii. What is the current price for these meals? We will not furnish this information at this time. b. Do you currently serve a common fare menu? Yes, we currently have 1 vegetarian diet. i. Is the County ok with an approved common fare menu? Yes Please supply a daily break down of how many diets and of each type are currently served? (Diabetic, Low Sodium, etc.) Diabetics - 25 Healthy Heart - 4 Vegetarian - 1 Gluten Free - 1 Do you currently have a fresh meals program where inmates can purchase items for themselves? Or families can purchase online for inmates? No a. If yes, Can you please elaborate on all programs in place (excluding commissary)? This is not offered. i. Can you provide what is offered and how often to include pack size and prices? This is not offered. b. Please provide the sales earned by month for the last 12 months; for in-house and online. County will not provide this at this time. i. Please also provide the commission rate and commissions received 2025. There is no commission rate or commission received from our food service.
Q (Schedule of food service employee): What is the current schedule of the food service employee?
A: Contractors' workers are to be in the kitchen by 4:00am and out by 6:00pm. Breaks are determined by the contractor's manager or supervisors.
Q (Kitchen times): What time does the kitchen open in the morning and close in the evening?
A: Opens at 4:00 am Closes at 6:00pm
Q (Wage): What is the starting wage for a detention officer?
A: This question has no bearing on the RFP.
Q (Other services ): Does the current food service provider utilize the kitchen for any other services not outlined in this RFP scope of work; such as meals on wheels? a. If so, please provide details and annual dollars paid to the County for the use of the kitchen
A: No they do not.
SLED stands for State, Local, and Education. These are solicitations issued by state governments, counties, cities, school districts, utilities, and higher education institutions — as opposed to federal agencies.
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