Contract · Federal · Small Business Set Aside - Total

129 FSF - UTA Meals FY27

Agency: DEPT OF DEFENSE / DEPT OF THE ARMY
Location: Moffett Field, CA
Amount: Amount not listed
Posted: Sep 14, 2026
Set-aside: Small Business Set Aside - Total
NAICS code: 722320 - Caterers look up NAICS codes
PSC code: 8970

Timeline

Posted

Sep 14, 2026
Status

Closing soon

What contracts like this typically pay

est. $19K-$75K

Estimated from 14 similar past awards in California, NAICS 722320.

This is not this contract’s value. It’s what the government has actually paid for comparable work in the past. How we estimate this.

What this contract is for

Agency: DEPT OF DEFENSE / DEPT OF THE ARMY
Location: Moffett Field, CA
Set-aside: Small Business Set Aside - Total
NAICS: 722320 - Caterers
Scope: Federal

This announcement is for information and planning purposes only.

It is not to be construed as a commitment by the Government, implied or otherwise, to issue a solicitation or award a contract.

The California Air National Guard, 129th Rescue Wing (129 RQW) Moffett Field ANGB, CA has a requirement, subject to the availability of funding, entitled: 129 FSF - UTA Meals FY27 The 129 RQW intends to solicit quotes from at least three (3) interested sources in accordance with RFO FAR 12.201-1 Simplified procedures.

This requirement is expected to be 100% set-aside for a Small Business competition after approvals are completed and is intended to result in award of one (1) firm-fixed-fixed-price contract with an expected contract delivery period of 5 November 2026 – 12 September 2027.

The general scope of the requirement is that the Contractor shall provide subsistence, supplies, equipment, labor, and supervision necessary to prepare, deliver and serve catered meals to the California Air National Guard, located at 680 Macon Rd, Moffett Air National Guard Base, CA 94035 for 129 RQW members on Regularly Scheduled Drill (RSD) weekends throughout the expected delivery period.

The expected total number of meals over the delivery period is 6,600, or 275 meals per RSD day.

The North American Industry Classification System (NAICS) code for this requirement is 722320 Caterers with a small business size standard of $9.0 Million.

This synopsis is not a Request for Quote (RFQ), Request for Proposal (RFP), or an Invitation for Bid (IFB).

This notice is published in accordance with RFO FAR Part 5.101(a).

The 129 MSG/MSC will provide more information in the official solicitation.

Quotes will be due no less than 10 days from the date the solicitation is issued.

The definitive due date and time will be stat...

Official solicitation and documents

The full solicitation, any attachments, and the actual submission instructions live on the official listing, not on this page. Oppward summarizes public record data; it does not host or mirror the source documents.

View the official listing on SAM.gov

Oppward is an independent service and is not affiliated with, endorsed by, or sponsored by SAM.gov or any government agency. This page is a plain-English summary of public record data; the linked source above is the authoritative listing.

How to bid on this

This is a contract solicitation, not a grant. To bid, you submit a proposal (usually a price and a description of how you would do the work) directly to the government, through the channel the official listing specifies, not through Oppward.

Make sure your business has an active SAM.gov registration. You cannot be paid on a federal contract without one.
Read the full solicitation on the official listing above, especially the scope of work, not just this summary. Our guide to reading a solicitation walks through what to look for.
Check the set-aside listed above and confirm your business actually qualifies for it before you spend time on a proposal. See our guide to set-asides if the category is unfamiliar.
Submit your proposal by the deadline, using the exact submission method the official listing states. A technically on-time bid sent the wrong way is often treated as late.

Read our guide: Government food service contracts: how they work