Utah State Football – Request for Bid

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)