Kenosha County Brookside Care Center Food Service Operation

REQUEST FOR PROPOSAL (RFP)
FOR
BROOKSIDE CARE CENTER
FOOD SERVICE OPERATION
RFP #2610
Issued by:
County of Kenosha Purchasing Division
Sealed proposals must be submitted
No later than 1:00 PM 5/20/2026 to:
County of Kenosha Purchasing Division
1010 56th Street, Second Floor
Kenosha, WI 53140
LATE RESPONSES WILL BE REJECTED
PRE-PROPOSAL CONFERENCE FOR ALL VENDORS SHALL BE HELD AT:
Brookside Care Center
3506 Washington Rd
Kenosha, WI 53144
4/22/2026 at 9:00 AM, CT
For further information regarding this
RFP contact:
Matthew Fleming
(262) 653-2527
Matt.Fleming@kenoshacountywi.gov
Issued: 4/10/2026

KENOSHA COUNTY RFP #2610
WISCONSIN PAGE 2 OF 32
TABLE OF CONTENTS
SECTION SUBJECT PAGE #
1. INTRODUCTION AND OBJECTIVES ................................................................................................. 3
2. DEFINITIONS............................................................................................................................................ 3
3. SCOPE OF WORK ..................................................................................................................................... 3
4. PROPOSER QUALIFICATIONS ............................................................................................................ 8
5. CALENDAR OF EVENTS ........................................................................................................................ 8
6. CONTRACT ................................................................................................................................................ 9
7. PRE-PROPOSAL CONFERENCE and/or PRE-PROPOSAL SITE VISIT ................................. 9
8. VENDOR REGISTRATION .................................................................................................................... 9
9. THIRD PARTY RFP SERVICES ............................................................................................................ 9
10. QUESTIONS & ADDENDA .................................................................................................................... 9
11. PRICES ..................................................................................................................................................... 10
12. RFP SUBMISSION ................................................................................................................................. 10
13. INSTRUCTIONS TO VENDORS & RESPONSE REQUIREMENTS ......................................... 11
14. CONFIDENTIALITY/NON-DISCLOSURE ..................................................................................... 13
15. ERRORS OR OMISSIONS .................................................................................................................... 14
16. VENDOR RESPONSIBILITY .............................................................................................................. 14
17. EVALUATION & AWARD PROCESS ............................................................................................... 14
18. ASSIGNMENT AND SUBCONTRACTING...................................................................................... 15
19. INVOICING REQUIREMENTS .......................................................................................................... 16
20. CONFIDENTIALITY ............................................................................................................................. 16
21. SPECIAL CONDITIONS OF THIS PROPOSAL .............................................................................. 17
ATTACHMENT A - SIGNATURE AND AUTHORITY AFFIDAVIT FORM
ATTACHMENT B - REFERENCES SHEET
ATTACHMENT C - COST PROPOSAL
ATTACHMENT D - ETHICS COMPLIANCE NOTICE & ADDENDUM
ATTACHMENT E - DESIGNATION OF CONFIDENTIAL AND PROPRIETARY INFORMATION
ATTACHMENT F - STANDARD TERMS AND CONDITIONS
EXHIBIT A - COUNTY OWNED EQUIPMENT
EXHIBIT B - SERVICE REQUIREMENTS AND RESPONSIBILITIES
COOK JOB DESCRIPTION
DIETARY SERVICE ASSISTANCE JOB DESCRIPTION

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WISCONSIN PAGE 3 OF 32
1. INTRODUCTION AND OBJECTIVES
The County of Kenosha Wisconsin, through the Purchasing Division, is seeking proposals from qualified
vendors to provide food service operation at the Brookside Care Center, 3506 Washington Road,
Kenosha, WI 53144.
The Brookside Care Center community in Kenosha, WI consists of two facilities operated by Kenosha
County: Brookside Care Center and Willowbrook Assisted Living.
The Brookside Care Center is a skilled nursing facility licensed by the State of Wisconsin and is named
one of the top nursing homes in the nation by the U.S. and World News report. Brookside is proud of
the rich reputation it has in the Kenosha community of providing excellent care to Kenosha County
citizens in two distinct lines of service: short-term rehabilitation for those residents recuperating from
short term illnesses and injuries, and long-term care for those residents who require support and care on
a long-term basis. We accept Medicare, Medicaid, private pay and most insurances.
Adjacent to Brookside Care Center is Willowbrook Assisted Living. Willowbrook is a community-based
residential facility (CBRF) licensed by the State of Wisconsin. It is a smaller community that provides
support in a home-like environment for its residents. It opened in the summary of 2018 with the mission
to continue Kenosha County's history of delivering superb care of its citizens.
Active patients (Maximum is 178 active residents) 154 Brookside and 24 Willowbrook
Location: 2 physical locations within the same campus setting (Brookside community)
Address: 3506 Washington Rd, Kenosha, WI 53144
2. DEFINITIONS
Definitions: The following definitions are used throughout the RFP documents:
Contractor means a Proposer awarded the contract
County means the County of Kenosha Wisconsin
Facility means the Brookside Care Center and Willowbrook Assisted Living
Proposer/Vendor means a company or individual submitting a response to this RFP
Purchasing means the County of Kenosha Purchasing Division
RFP means Request for Proposal
State means the State of Wisconsin
Vendor Portal means the State of Wisconsin's Vendor Portal (eSupplier)
3. SCOPE OF WORK
Awarded Contractor shall provide quality food service in accordance with Brookside Care Center's high
standards of care. The Contractor shall provide comprehensive dining service management for the
Facility and shall deliver full-service dietary operations including meal planning, food preparation, bistro
services, and nutritional support for all residents. Services shall encompass all aspects of food service
operations from procurement through service delivery, ensuring high-quality dining experiences that
meet regulatory requirements and enhance resident quality of life.
The Contractor shall establish and maintain professional culinary operations led by experienced staff
with demonstrated expertise in healthcare dining. Daily operations shall include preparation of all meals,
snacks, and nourishments following standardized recipes and production methods that ensure

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consistency and quality. The culinary team shall utilize fresh ingredients and scratch-cooking techniques
when feasible, incorporating seasonal menu variations and locally sourced products where appropriate.
Dining Service Facilities:
The County shall maintain control over the operation and structure of Brookside Care Center and the
Dining Service Facilities. The Dining Service Facilities consists of one main kitchen, 6 kitchenettes, and 10
dining rooms. The County shall make available to the Contractor suitable Dining Service Facilities,
equipped and ready to operate, together with such heat, fuel, refrigeration, and utilities services as may
be reasonably required for the efficient performance of the services. The Dining Service Facilities shall
include adequate dressing rooms and rest rooms for Contractor's employees and appropriate office
space, office equipment and supplies including, but not limited to, a desk, chair, table, and filing cabinet,
for the Contractor's use in the performance of the duties. NOTE: there is one office space for exclusive
use; however, the bathrooms serve all staff. The County shall have full access to the Dining Service
Facilities at all times. The Dining Service Facilities provided by the County shall be maintained by the
County to ensure compliance with applicable laws concerning building conditions, safety, and health
(including, without limitation, OSHA regulations). The County shall provide any modifications or
alterations to the Dining Service Facilities or to the Facility overall (whether structural or non-structural)
necessary to comply with any federal, state or local statute, regulation, ordinance or other applicable
law.
Facility Repair and Maintenance:
The County shall furnish building maintenance services for the Dining Service Facilities and shall make
necessary repairs and upgrades within reasonable timelines.
Food Service Equipment:
The County shall provide equipment outlined in Exhibit A and shall be responsible for repairs and/or
replacement of the equipment provided. The Contractor shall use reasonable care in the use and daily
maintenance all County owned equipment. The Contractor shall be responsible for any repairs or
replacement of equipment due to negligence or misuse. The Contractor may request additional
equipment for the County's consideration in order to enhance the food service operation. The County
shall be the sole judge in determining if additional equipment is required.
Service Wares, Tableware, and Small Expendable Equipment:
The County shall provide all required service ware, tableware, and small expendable equipment. In the
event that there is not sufficient inventory as jointly agreed by the parties, the Contractor shall, with the
agreement of County, purchase the service wares, tableware and small expendable equipment
necessary and charge the County as a reimbursable cost.
Computer System, Equipment, and Telephone:
Contractor shall provide, install, maintain and operate computer hardware, software, and
documentation necessary for the operation. The County shall provide all telephone, office supplies (i.e.
toner, pens, and paper), postage, utility and internet connections for use by the Contractor in
connection with its management of the Dining Service at the Facility.
Cleaning Responsibilities:
The Contractor shall maintain high standards of sanitation that comply with industry standards and all

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applicable rules and regulations including, but not limited to, the State of Wisconsin HHS 132 Code and
the Federal Rules of Participation. The Contractor shall be responsible for directing routine cleaning and
housekeeping in the food preparation and service areas (including dining service equipment, kitchen
floors, hoods and grease filters) and for the routine cleaning of dining room tables and chairs.
The County shall provide regularly scheduled heavy cleaning service for dining room tables, chairs, walls,
windows, floors, light fixtures, draperies and blinds, and periodic waxing and buffing of floors. In
addition, County will be responsible for routine cleaning of grease traps, duct work, plenum chambers
and roof fans, as well as the annual certification of the fire suppression system. The maintenance and
cleaning of all pantries (including refrigerators) located on resident floors shall be the responsibility of
the County.
The County shall be responsible for trash dumpster services and pest extermination services.
Service Requirements and Responsibilities:
Service requirements and responsibilities are set forth in Exhibit B.
Service Standards:
Contractor shall provide all services in strict compliance with all applicable laws, codes, and regulations
including, but not limited to, Kenosha County Health Department requirements, the State of Wisconsin
HHS 132 Code, CFR 483.60 Food and Nutrition Services, and the Federal Rules of Participation.
Quarterly Business Review:
Contractor shall meet with the County on no less than a quarterly basis to formally review operation of
the dining service ("Quarterly Business Review"). The Quarterly Business Review will provide an
overview of operations, including menu rotation and fresh food initiatives, catering, financial
performance, and resident satisfaction, and will give the parties the opportunity to share ideas and to
regularly assess and improve performance.
Contractor Personnel:
Contractor shall provide and pay for staff and supervisory employees required to complete the duties
required for the services. Employees of the Contractor shall comply with the written rules and
regulations of the County governing employee behavior while on premises.
Contractor shall assign to duty on the premises only employees reasonably acceptable to the County. If
the County objects to any Contractor employee, it shall provide written notice of the name of such
employee and its basis for such objection.
The County currently employees the following positions that will report to the Contractor to provide
these services in cooperation with Contractor's staff. The Contractor assumes supervisory responsibility
for these County employees while the County assumes responsibility for pay and benefits. County
staffed positions include:
QTY 1 Cook - .8 Full Time Equivalent (FTE)
QTY 3 Dietary Service Aides 1.0 Full Time Equivalent (FTE) each.
The Contractor shall utilize these County employees along with their staff to fulfil the contract and
service requirements. These remaining County employed dietary positions shall be phased out through

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natural attrition. The Contractor shall hire replacement staff if a County employee leaves, and a contract
amendment shall be negotiated in good faith to adjust the Contractor's compensation. The job
descriptions for each County position are included in the RFP documents.
Training/In-Servicing:
To the extent applicable to the services being provided, the Contractor shall provide all orientation,
food, dining service training and required yearly training by CMS 483.95 to all dining service personnel.
The County shall provide mandatory in-services to Contractor's personnel on a routine basis.
Health Examinations:
Contractor shall cause all Contractor's staff assigned to this contract to submit to a pre-employment
examination at the Contractor's expense, as required by law, and shall submit satisfactory evidence of
compliance with all health regulations to the County before staff begin working at the Facility. Additional
health examinations may be required by request of the County if evidence of illness or injury is apparent.
The Contractor and Contractor's staff assigned to this contract shall comply with the Brookside's
Infection Control Policy, as may be amended from time to time.
Required Meetings:
Contractor shall provide management/supervisor representation at the following regular meetings:
* Monday-Friday morning report 8:15-8:30am
* Monthly Resident Council and/or Food Committee 1x/monthly (1 hour)
* Board of Trustees 1x/monthly (1 hour)
* Nutrition at Risk 1x/monthly (1.5 hours)
Food and Supply Purchases:
Contractor shall purchase and pay for all food and supplies utilized for the contracted services. Such
purchases shall be made exclusively for the benefit of the County and shall be used solely in the County's
dining service operation. All food and related supplies purchased shall be kept on the Facility premises
and shall be the property of the County at all times. The County shall reimburse the Contractor for the
actual costs of the food and supplies purchased for use as part of the contracted services. The
Contractor shall provide copies of itemized invoices as part of the reimbursement request.
Inventory of Food and Supplies:
The Contractor is responsible for maintaining proper inventory of food and supplies in order to carry out
the contracted services. Inventory management shall streamline food and supply use to prevent waste
and spoilage.
Menu Development and Planning:
Services shall include development of cyclical menus that provide variety while meeting all nutritional
requirements for nursing home residents. The Contractor shall:
* Create minimum 28-day menu cycles with seasonal variations.
* Develop specialized menus for texture-modified diets including pureed, mechanical soft, and
minced preparations.
* Provide therapeutic diet options for cardiac, diabetic, renal, and other medical conditions.

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* Incorporate resident preferences and cultural considerations into menu planning.
* Conduct monthly menu review committees with resident participation.
Food Safety Management:
Contractor shall implement comprehensive food safety programs. The contractor shall maintain:
* Temperature monitoring and documentation systems.
* Comprehensive sanitation programs.
* Allergen management protocols.
* Product recall procedures.
* Regular internal auditing processes.
Quality Expectations:
Contractor shall meet the following quality expectations:
* Provide a restaurantstyle dining experience with appealing presentation, attentive service, and
a comfortable atmosphere.
* Ensure all meals are freshly prepared, flavorful, and aligned with resident preferences and
cultural considerations.
* Offer visually appealing pureed foods molded or plated to resemble their original form to
preserve dignity and enhance appetite.
* Maintain strict food safety, sanitation, and temperature control standards at all times.
* Deliver timely meal service with minimal wait times and consistent portion sizes.
* Support individualized nutrition plans, including therapeutic diets, texture modifications, and
physicianordered restrictions.
* Provide residentcentered menu options, including alternatives at every meal and seasonal or
themed offerings.
* Ensure staff are trained in hospitality, customer service, and specialized dietary needs, including
dysphagia and texturemodified diets.
* Conduct regular quality checks, taste panels, and resident satisfaction surveys to drive
continuous improvement.
* Maintain a clean, organized, and inviting dining environment throughout all meal periods.
Community Events and Enhancements:
Contractor shall provide the following services for community events and enhancements:
* Holiday celebrations such as Thanksgiving, Christmas, Easter, and annual picnic.
* Monthly themed dining events (e.g., Italian Night, Summer BBQ, Harvest Dinner).
* At least quarterly family engagement events, including brunches, picnics, openhouse meals.
* Cultural heritage celebrations recognizing diverse resident backgrounds.
* Yearly nursing home week festivities, including special menus and enhanced service.
* Seasonal events, such as ice cream socials, garden parties, or fall festivals.
* Monthly wellnessfocused events, including nutrition education sessions or tasting
demonstrations.

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Bistro and Alternative Dining Services:
The Contractor shall operate and manage a bistro-style dining venue providing restaurant-quality
experiences for residents, visitors, and staff. The Contractor shall work with the County to determine a
pricing schedule for the Bistro and collect the fees associated with Bistro use. The Contractor shall credit
the County the fee amounts collected.
These services shall include:
* A staffed bistro operated daily from 7 AM to 7 PM, supplemented by a contractorfurnished,
selfservice grabandgo option that remains accessible beyond staffed hours.
* Specialty coffee and beverage programs.
* Social dining atmosphere with enhanced presentation and service.
* Catering capabilities for special events and family gatherings. The Contractor shall provide a quote
for staffing costs and food costs to the requesting party and then bill the County for the actual
additional hours needed for the catering event on a case-by-case basis.
4. PROPOSER QUALIFICATIONS
Qualified Dietitian / Nutrition Professional Requirements
* Must hold a bachelor's or higher degree in nutrition/dietetics from an accredited institution.
* Must complete 900+ hours of supervised dietetics practice.
* Must be statelicensed/certified or recognized as a registered dietitian.
* Experience in a long-term care setting
Director of Food & Nutrition Services Requirements (Required if dietitian is not fulltime)
* Must meet one of the following per CFR 483.60(a)(2):
o Certified Dietary Manager
o Certified Food Service Manager
o Similar national foodservice management certification
o Associate's degree or higher in food service management/hospitality with foodservice
coursework.
o 2+ years of experience as a director in a nursing facility plus a
foodsafety/management course by Oct. 1, 2023, that includes topics integral to
managing dietary operations including, but not limited to, foodborne illness, sanitation
procedures, and food purchasing/receiving.
* Must meet any applicable state standards for food service/dietary managers.
* Must receive regular consultations from a qualified dietitian.
* Experience in a long-term care setting
5. CALENDAR OF EVENTS
This calendar is subject to change at the sole discretion of Kenosha County. All attempts will be made to
adhere to this calendar. However, due to circumstances beyond our control, it may be necessary to
modify the events and/or dates and times.

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Event Date
RFP Issued 4/10/2026
Pre-Proposal Conference 4/22/2026 @ 9:00 AM
Last Date for Questions 4/29/2026 @ 5:00 PM
Addendum Posted (estimated and if needed) 5/6/2026 @ 5:00 PM
Proposals Due 5/20/2026 @ 1:00 PM
Possible Vendor Presentations (estimated) 6/10/2026
Contract Award (estimated) 6/30/2026
Work Commences (estimated) 1/1/2027
6. CONTRACT
The contract for this project will consist of this Request for Proposals document and any associated
exhibits, the Contractor's proposal response with all required forms, any addenda that may be issued,
any negotiated terms and conditions, and a Kenosha County standard service contract.
The term of the contract shall begin on 1/1/2027, or date of award, through 12/31/31. Any extension
must be authorized by mutual agreement of the vendor and the County.
7. PRE-PROPOSAL CONFERENCE and/or PRE-PROPOSAL SITE VISIT
A vendor pre-proposal meeting will be held at 9:00 AM on 4/22/2026. Meet at the Brookside Care
Center Lobby, 3506 Washington Rd, Kenosha, WI 53144. An addendum will be issued if the meeting is
changed or cancelled. This meeting is suggested but not required, failure to attend or to examine any
and all RFP documents prior to submitting a response will in no way relieve the successful Contractor
from the necessity of furnishing, without additional cost to the County, any materials or equipment or
performing any work that may be required to complete the work in accordance with the specifications.
No additional charges shall be allowed for lack of information.
8. VENDOR REGISTRATION
Complete Proposal packages may be obtained from the State of Wisconsin's VendorNet website
https://vendornet.wi.gov/. To receive notifications of addendum and future bids and proposals, vendors
must register with https://esupplier.wi.gov. There is no fee to register. If you do not have internet
access, contact this office for a hard copy of this RFP.
9. THIRD PARTY RFP SERVICES
Kenosha County is not responsible for the content of any RFP response package received through any
3rd party service. It is the sole responsibility of the vendor to ensure the completeness of the
documents received through any 3rd party source.
10. QUESTIONS & ADDENDA
If a vendor discovers any significant ambiguity, error, conflict, discrepancy, omission, or other deficiency
in this RFP, they shall notify the contact person named below of such error and request a modification or
clarification.
Any communications or questions regarding the requirements, specifications, or special conditions of
RFP should be written and submitted to Purchasing as soon as possible, but no later than 4/29/2026.
Purchasing will respond to questions if necessary by issuing an official addendum, posted on The State of
Wisconsin's Vendor Portal. Any and all addenda issued as part of this RFP shall become part of the
requirements of this RFP and will be made part of the contract. Vendors are responsible for checking the

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portal for any addenda before submitting a response. Failure to acknowledge addenda may disqualify
your proposal response.
Any correspondence or questions submitted must include the RFP number.
Submit questions in writing via email to:
Matthew Fleming, Purchasing Director,
e-mail: matt.fleming@kenoshacountywi.gov
No other employee or representative of Kenosha County is authorized to interpret or give information as
to the requirements of this RFP in addition to that contained in or amended to this written RFP
document. Vendors are instructed not to contact any other County department or employee regarding
this RFP. Any unauthorized contact regarding this RFP may be cause for the rejection of your proposal, at
the sole discretion of the County.
11. PRICES
Proposal prices must be in US dollars, complete and inclusive of all charges at the time of submission.
Vendor is responsible for any delivery charges, freight, importing/exporting fees and services, tariff
charges, licensing, or any other fees associated with this project.
Proposer certifies that prices, terms and conditions in the proposal will be firm for acceptance for a
period of (90) days from the date of opening unless otherwise stated by Kenosha County. Proposals may
not be withdrawn before the expiration of (90) days. Prices shall be firm with no escalator clauses unless
specified by Kenosha County. Proposals may be withdrawn after ninety (90) days only upon written
notification to Kenosha County.
Vendor must utilize the enclosed Cost Proposal form.
12. RFP SUBMISSION
In a sealed container, Proposers must submit one original master copy (so marked) and Four (4) identical
photocopies (so marked) securely bound in a ring binder or comb/wire binding. Additionally, one soft
copy on a USB storage device must be included with the hardcopies in the sealed container. DO NOT
EMAIL AN ELECTRONIC COPY OF THE PROPOSAL TO THE COUNTY PRIOR TO THE DUE DATE. Fax, email, or
online response will not be accepted.
Delivery of a response to any other Kenosha County department or office is not acceptable and may result
in your response arriving late in the Purchasing Division office. Receipt of a response by the US mail system
does not constitute receipt by Purchasing. Late responses will not be accepted.
The following information must be clearly marked on the front of the envelope/shipping package:
Name & Address of Vender
Due Date of RFP
RFP Number & Title
The following sample mailing label is provided here for your convenience: