Project Information

Bid Title

Utah State Football – Request for Bid

Issuing Agency

Utah State University

Location

Utah

Published Date

Dec 22, 2025

Closing Date

Dec 30, 2025

Government Level

State & Local

Status

Closed

Original Source

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Bid Documents

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Project Description

Bid #	Description	Contact	Closing Date & Time
IFB KF817	Utah State Football – Request for Bid To-Go Lunch Boxes – Winter Training & Spring Practice 2026 Overview Utah State Football is requesting proposals for to-go lunch box meals to support our student-athletes during winter training and spring practice. The selected vendor will be responsible for preparing and delivering individually packaged lunches for each scheduled training date. Service dates may be updated as the team itinerary evolves. Eligibility Requirement Ultimate preference will be given to vendors with: Demonstrated success supporting NCAA Division I football programs through breakfast buffet service in the past. Familiarity with Utah State Football’s operational routines and nutritional protocols (as of January 2025). Final vendor selection will be made in consultation with the Director of Football Operations, based on overall fit, reliability, and operational continuity. Service Requirements Quantity: Up to 120 lunch boxes daily depending on session attendance. Delivery Time: No later than 10:00 AM each day. Packaging: All meals must be microwave-safe, individually labeled, and packaged in a large, reheatable container. Pricing: Must be inclusive of packaging and delivery. Service Dates – Winter & Spring Training 2026 Dates and quantities subject to change based on training updates and roster participation. January: Jan 8, 9, 12, 13, 15, 16, 20, 21, 22, 23, 26, 27, 29, 30 February: Feb 2, 3, 5, 9, 10, 12, 13, 17, 18, 19, 20, 23, 24, 26, 27 March: Mar 2, 3, 5, 6, 16, 17, 18, 19, 20, 21, 23, 24, 25, 26, 27, 28, 30, 31 April: Apr 1, 2, 3, 4, 6, 7, 8, 9, 10, 11, 13, 14, 15, 16, 17, 18 Menu Requirements Each lunch must be: Nutritious, athlete-appropriate, and reheatable Packaged to-go with utensils, napkins, and condiments Heavy and filling — portion sizes must meet the nutritional demands of Division I student-athletes Rotated daily to ensure variety throughout the service window Each meal should include: Lean protein entrée – 12–14 oz minimum per meal Starch component (potato, rice, or pasta) Vegetable or vegetable blend Example Entrée Components (Provided for guidance — not fixed menus) Proteins: Chicken: Grilled, BBQ, Teriyaki, Parmesan, Cordon Bleu, Cajun Pork: Chops, Carnitas, Ribs, Roast, Ham, Fingers Beef: Steak entrées, Fajitas, Ribeye variations, Steak Alfredo, Chicken Fried Steak Meatballs: BBQ, Teriyaki, Marinara, Hawaiian, Mushroom & Onion Gravy Starches: Potatoes: Mashed, Herb Red, Sweet, Baked, Au Gratin Rice: White, Pilaf, Cilantro Lime, Spanish, Fried Pasta: Alfredo, Marinara, Mac & Cheese, Stir Fry Noodles Couscous Vegetables & Sides: Broccoli, Carrots, Corn, Snap Peas, Green Beans, Brussels Sprouts, Zucchini Blends: Stir Fry Mix, Fajita Vegetables, Normandy Blend, Pineapple–Red Pepper– Onion Beans: Black, Pinto, Baked Dietary Accommodations Vendor must provide 5–10 dietary restriction meals daily, clearly labeled and safely separated. Common needs include: Pork-free Gluten-free Dairy-free Vegetarian Other needs as specified per roster updates Evaluation Criteria Bid selection will be based on: Reliability and consistency Food quality and portion adequacy Operational fit with Division I athletics Responsiveness to dietary needs Ability to adapt to changing roster sizes and schedules Previous experience supporting athletic programs (preferred but not required) Please submnit your bids to kim.flippence@usu.edu by the due date.	Kim Flippence	12/30/2025 1pm MST

Commodity Codes

• NAICS 236220Commercial and Institutional Building Construction

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