Vendor Question Addendem

1.Delivery & Quantities
Weekly Shipments: Confirmed. The total amounts listed on the quote sheet are estimated totals for the whole quarter. You will split this total into 13 weekly shipments starting the week of January 4, 2027, and ending by March 31, 2027. Quoting and Pricing: You must quote on the entire line item exactly as requested. There are no substitutions allowed. Any price adjustments for rounding to full case packs should be factored into your final firm-fixed price. Quantity Changes: The institution can increase or decrease weekly amounts based on need, but we will give you at least one week's notice before making a change. Temperature Rules: No, the 34–41°F cooling rule does not apply to fresh bread. That rule is only for refrigerated, perishable foods. Fresh bread should be delivered at normal room temperature but must be fresh (delivered within 48 hours of baking). Pallets and Delivery Times: All deliveries must be on pallets. Trucks must arrive between 7:00 am and 1:00 pm EST (no holiday deliveries). You must call the Food Service Warehouse ahead of time at 814-471-1433/1462 to schedule your drop-off. 2.Rules for Where Products Come From
The "Buy American" Rule: All food products must be made in the United States. The Small Business Rule: Because this contract is strictly saved for small businesses, you cannot just act as a middleman buying from a massive corporation. If you are a reseller (and not the bakery itself), you must buy the bread from a small American bakery. 3.Experience & Past Performance
Newer Companies: If your company is new and does not have a past government tracking history, you will be graded "neutrally." This means you will not be penalized or hurt for being a new business. You are welcome to submit the experience of your bread suppliers to show you can handle the job. Required Forms: There are no special past performance forms to fill out. Just sign and return the Standard Form 18 (SF-18) packet with your pricing and business details (UEI number, email, and phone). 4.Payments & Solicitations
Payments: Payments are processed weekly after each successful delivery is received and inspected. The warehouse has 3 days to inspect the bread after it arrives. RFQ Typo: the official solicitation number to use is 15B20827Q00000002