CC - Item 5K - Senior Nutrition Meals Provider - Award of Contract to Trio Community MealsROSEMEAD CITY COUNCIL
STAFF REPORT
TO: THE HONORABLE MAYOR AND CITY COUNCIL
FROM: BEN KIM, CITY MANAGER
DATE: JUNE 10, 2025
SUBJECT: SENIOR NUTRITION MEALS PROVIDER - AWARD OF CONTRACT
TO TRIO COMMUNITY MEALS
SUMMARY
The City Council will consider approving an agreement with TRIO Community Meals an Elior
Company, for an amount not to exceed $281,876 for a three-year term beginning July 1, 2025.
The TRIO Community Meals is selected for City Council recommendation through a
competitive Request for Proposal process to provide meals for the senior nutrition lunch program
at the Garvey Center.
BACKGROUND
The senior nutrition lunch program is held Monday through Friday at the Garvey Community
Center for participants of age 60 and older. This program provides a healthy lunch for a
suggested donation of $1.25 per resident and $3.25 for non-residents. The Senior Nutrition
Program utilizes both General Fund and CDBG Funding, the City is required to have the portion
of CDBG funds approved by City Council in the Annual Action Plan (FY 2025- 2026). The
lunch program provides an average of fifty (50) residents with a healthy meal five days per
week.
City staff issued a Request for Proposals (RFP) on May 5, 2025. The City received responses
from three vendors. They include TRIO Community Meals, Everytable PBC, and Rockwell
Kitchen LLC. Staff from the Parks and Recreation Department were on the selection team and
evaluated the vendors based on the following criteria:
1. Ability to deliver on the scope of services provided in the Senior Meal Services RFP.
2. Customized menus designed for health, variety, and cultural relevance.
3. Cost per meal.
Based on the quality of the proposal in terms of completeness and responsiveness to the RFP,
cost relative to the level of work proposed, and professional qualifications, the evaluation panel
AGENDA ITEM 5X
City Council Meeting
June 10, 2025
Page 2 of 3
selected for City Council recommendation TRIO Community Meals. Additionally, TRIO
Community Meals has a long-term experience with the City of Rosemead and other city agencies
in the San Gabriel Valley. All references checks were positive.
DISCUSSION
For Fiscal Year 2025-2026, TRIO Community Meals is proposing to provide meals at a fixed
price of $6.50 per meal and $6.75 per boxed lunch. Pricing adjustments shall be made on an
annual basis and shall be agreed upon by the parties at a rate most recently released by the U.S.
Department of Labor Consumer Price Index, All Urban Consumers, National Average
Unadjusted, Food Away From Home. Up to ninety days prior to the anniversary of the
Commencement Date, TRIO Community Meals shall provide the City of Rosemead notification
of the adjustment. The average cost of the rate increase is 5% based on historical data. This
percentage will be used to estimate the not to exceed amount for the cost of Year 2 and Year 3.
The average number of meals served per year is 13,750.
Staff recommends that the City Council award a three (3) year contract beginning July 1, 2025,
for a total not -to -exceed contract amount of $281,876. The three-year contract would also
include two (2) optional one-year extension terms.
Service Providers
Cost per Meal
Not to
Estimated
Not to
Estimated
Not to
Year 1
Exceed Total
Cost per
Exceed
Cost per
Exceed
Year 1
Meal
Total
Meal
Total
Year 2
Year 2
Year 3
Year 3
1.
TRIO Community
$6.50
$89,375
$6.83
$93,913
$7.17
$98,588
Meals an Elior
Company
2.
Eve Table
$6.20
$85,250
$6.51
$89,513
$6.84
$94,050
3.
Rockwell Kitchen
$28.00
$385,000
$29.40
$404,250
$30.87
$424,463
STAFF RECOMMENDATION
Staff recommends that the City Council approve an Agreement with TRIO Community Meals an
Elior Company to provide meal services at the senior nutrition lunch program and authorize the
City Manager to execute an Agreement for a term of 3 years beginning on July 1, 2025, for a
total not -to -exceed contract amount of $281,876.
FISCAL IMPACT
Approval of the recommended action will result in an appropriation of not -to -exceed an amount
of $89,375.00 for FY 2025-26. For FY 2025-26, funding will come from a combination of
Community Development Block Grant (CDBG) funds in the amount of $28,000, $20,000 in
CDBG-Corona Virus funds, and the remaining $41,375 funded by the General Fund. For the
outer years, cost is not to exceed $93,913 for Fiscal Year 2026-2027, and $98,588 for Fiscal
Year 2027-2028. CDBG funding for fiscal years 2026-2027 through 2027-2028 will be
determined annually, subject to availability and approval.
City Council Meeting
June 10, 2025
Page 3 of 3
STRATEGIC PLAN IMPACT
The project is consistent with the Strategic Plan's guiding principle for fiduciary responsibility of
providing for transparency in financial management of the City' s finances and providing quality
of life enhancement.
PUBLIC NOTICE PROCESS
This item has been noticed through the regular agenda notification process.
Submitted by:
Tom Boecking
Director of Parks andRecreation
Attachment A: Senior Nutrition Lunch Program Request for Proposal
Attachment B: Professional Services Agreement
Attachment C: TRIO Community Meals Proposal
Attachment D: EveryTable PBC Proposal
Attachment E: Rockwell Kitchen Proposal
Attachment A
Senior Nutrition Lunch Program Request for
Proposal
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
REQUEST FOR PROPOSAL NO. 2025-12
SENIOR SERVICES LUNCH PROGRAM
SUBMITTALS:
Three (3) bound copies and one (1) electronic PDF file on a flash drive of the
proposal in sealed envelope(s) must be received by
the City of Rosemead's City Clerk's Office by
no later than Thursday, May 29, 2025 at 10:00 a.m.
or
Electronic proposal submittal through the City of Rosemead Vendor Portal
hosted by PlanetBids at: https://planetbids.com/portal/54150/portal-home
Proposals submitted through Planetbids Vendor Portal shall be submitted no
later than Thursday, May 29, 2025, at 10:00 am
PROPOSALS RECEIVED AFTER THE TIME AND DATE STATED ABOVE SHALL NOT BE
CONSIDERED. FACSIMILE AND E-MAIL PROPOSAL WILL NOT BE ACCEPTED.
INQUIRIES: Direct questions for clarification on Request for Proposal
documents to Roman Rodriguez, Recreation Supervisor, (626)
569-2134 or rrodriguez@cityofrosemead.org
MODIFICATIONS: Any modification of this Request for Proposal will be provided
to consultants who request notification of any modifications.
ISSUANCE DATE: May 5, 2025
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
CONTENTS
A. Introduction..........................................................................................................................................3
B. Background...........................................................................................................................................3
C. Scope of Services..................................................................................................................................3
D. Submittal Requirements......................................................................................................................4
E. Selection Process and Scheduled.......................................................................................................5
F. Submittal Deadlines.............................................................................................................................5
G. Inquiries.................................................................................................................................................6
ATTACHMENT A: Draft Professional Services Agreement
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
A. INTRODUCTION
City of Rosemead is inviting qualified Contractors to submit proposals to provide professional food
services for the Senior Services Lunch Program at the Garvey Community Center, 9108 Garvey
Ave., Rosemead CA 91770. The qualified Contractor will furnish all food and equipment necessary
for the preparation and delivery of meals for persons 60 years of age and older Monday through
Friday of each week. The City expects the Contractor to commence services beginningJuly 1, 2025.
The Contractor must work in conjunction with the City of Rosemead's assigned staff for the
general City materials, equipment, and program needs. The required services and performance
conditions are described in the Scope of Services. The City of Rosemead seeks to award a three-
year contract with two one-year extensions.
B. BACKGROUND
The City of Rosemead is a suburb located in the San Gabriel Valley, 10 miles east of downtown
Los Angeles. It is bounded on the north by the cities of Temple City and San Gabriel, on the west
by Monterey Park, Alhambra, and the unincorporated Los Angeles County community of South
San Gabriel, on the south by Montebello, plus by El Monte and South El Monte on the east. The
City is 5.5 square miles (2,344-acres) in size.
Rosemead is a working-class suburb with a diverse population base. According to the 2010
Census, the City had a population of 53,764. The estimated makeup of the City was 4.7% White,
0.3% African American, 60.3% Asian, 33% Hispanic/Latino (of any race), and 0.7% Non -Hispanic
Other. As a substantially built -out city, Rosemead only added 259 residents to its population
during the last decade (2000-2010).
Rosemead operates under the Council/Manager form of government. The City Council is elected
at large to four years, overlapping terms. The Mayor is elected by a majority vote of the City
Council and rotates each year. The City Manager is appointed by and assists with carrying out the
vision of the City Council.
The Parks and Recreation Department serves under the direction of the Director of Parks and
Recreation, Tom Boecking. The Department combines the functions of managing citywide
recreational activities, all annual citywide events, sports, running an aquatic center, and
managing multiple community centers, as well as distributing the City's quarterly newsletter.
C. SCOPE OF SERVICES
The purpose of the program is to serve hot meals daily (Monday to Friday) to persons 60 years
or older. The Contractor must furnish all food and equipment necessary to prepare all meals and
must conform to the delivery and nutritional requirements herein.
The site location is: Garvey Center
9108 Garvey Avenue
Rosemead, CA 91770
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
Proposers are required to gain an independent understanding of applicable State and Federal
regulations and specifically the requirements contained in the Los Angeles County Nutrition
Policies and Procedures Manual.
The site manager will be provided by the City of Rosemead, for the preparation, serving meals
and cleaning, at the Garvey Center, with the assistance of volunteers provided by the City.
1. NUMBER OF MEALS
The minimum requirement is estimated at 250 meals per week for on -site meals. There are
five (5) special events each year and the daily order may increase between 100-150. There is
no guarantee that the maximum number of meals will be reached. Box lunches may be
served upon the City's request. For any special lunches, the Contractor shall be notified no
less than two (2) weeks in advance.
2. MEAL STANDARDS
a. The City reserves the right to request a chemical analysis of any food delivered by
Contractor may be made at any time. The Contractor agrees to cooperate in having the
analysis made. If the analysis discloses that the food does not comply with the
specifications stated in this document, or other applicable governmental regulations, the
Contractor shall be liable for the cost of this analysis.
b. The Contractor shall be liable for meals that do not meet the nutritional standards and
requirements or are spoiled or unwholesome at time of delivery, or are incomplete, or
insufficient in number ordered, or are delivered after the time specified. In the event the
Contractor fails to deliver meals, other foods, or supplies as agreed upon, the City may
provide meals purchased from other places and charge the cost of the purchased meal to
the Contractor.
c. If any portion of a meal, other than the entree, is delivered in an unacceptable condition,
such as incorrect temperature (*potentially hazardous), less than contracted portion,
spoiled or too late, the Contractor shall be liable for the cost of that portion. If the entree
is unacceptable, the Contractor shall be liable for the cost of the entire meal. In order to
ensure conformance to the above, the delivery driver shall remain at the site until the
food is checked by staff. All shortages shall be noted on delivery slip for proper crediting.
D. The Contractor agrees to monitor and evaluate meal preparation delivery, transportation,
and general standards of meal service. Meals need to arrive to the center no later than
11:00 a.m.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
3. MENUS
a. All menus shall be in compliance with the Older American Act Title III-C meal pattern
requirements, summarized in Sections G and H.
b. The Contractor has the responsibility for menu writing with concurrence of the City.
Contractor may meet or exceed standards.
c. The Contractor is responsible for typing and duplicating a monthly menu and providing a
copy one week prior to the new month.
d. All menu substitutions by the Contractor shall be submitted in writing for approval by the
City at least five (5) days prior to serving date. The Contractor may, however, in an
emergency situation make menu substitutions on verbal approval with a written notice
to follow for documentation.
e. Contractor shall follow guidelines related to potentially hazardous foods (PHFs), as
defined in the AAA Nutrition Policy and Procedures Manual and similar documents.
4. MEAL SPECIFICATIONS
Item
Serving Size
Meat
4 oz. edible portion (exclusive of bone,
at, gristle, etc.)
Vegetables/Fruits
2 (1/2 cup each) servings (exclusive of
dessert)
Juice (As needed to satisfy
Vitamin C requirements)
1/2 cup
Enriched bread or alternative (starch)
1 slice or 1/2 cup or equivalent
Margarine
1 teaspoon
Dessert
1/2 cup or equivalent
Milk
8 oz. or equivalent
Beverage (optional)
Coffee, decaffeinated coffee, or tea
Salad or Soup
1/2 cup salad or 6 oz. cup soup
5. MINIMUM GRADES
Minimum grades for all foods shall be as follows:
a. Beef: USDA Grade "A" Choice.
b. Pork: USDA Number 1(as defined in S.R.A. Number 171, U.S. Standards and Grades of
Pork Carcasses).
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
c. Lamb: USDA Choice.
d. Poultry: USDA Grade "A" to be used for all fresh and frozen poultry products. Necks,
backs, or wings shall not be used without prior approval of the Project Director or
Project Dietitian or Nutritionist. Reconstructed roll products are not acceptable.
e. Variety Meats: Grade Number 1 from USDA Government inspected plants.
f. Dairy Products: Following is to be used as minimum specifications for all graded dairy
products:
i. Eggs, fresh USDA or State Graded "A";
ii. Cheese, USDA Grade "A," non -processed cheese; and
iii. Milk shall be available in a variety of types, including whole, nonfat,
low -fat and buttermilk.
g. Fish and seafood must be fresh or frozen and be a nationally distributed brand packed
under continuous inspection of the U.S. Department of Interior.
h. Canned Fruits and Juices: USDA Grade "A" (fancy) and Grade "B" (choice) are to be
used for all graded fruits and fruit juices, Grade "C" (standard) may be used for pie
and cobbler production only.
i. Fresh fruits: USDA Fancy to USDA Number 1 to be used for all graded fresh fruits as a
minimum standard.
j. Fresh vegetables: USDA Fancy and Number 1 to be used for all graded fresh vegetables
as a minimum standard.
k. Frozen fruits and vegetables: USDA Grade "A" is to be used for all graded frozen fruits
and vegetables as a minimum standard.
I. In the preparation of all meals the Contractor shall use a minimum of simple sugars.
Each meal shall not exceed 1100 mg. sodium and shall be low in fat.
m. Special diets, specifically low sodium, low fat, and sugar free, shall be provided as
specified (optional).
n. 100% milk shall be available in a variety of types including whole, low -fat, nonfat,
buttermilk, soy, almond and oat milk.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
o. Contractor shall provide all condiments which are normally served with specific
menus including, but not limited to, salt, pepper, salad dressing, tartar sauce,
mustard, catsup, cream, sugar, and garnishes such as lemon slices, parsley, etc. In
addition, the Contractor shall provide all soft goods/software, such as knives, forks,
spoons, cups, napkins, plates, etc.
p. Ground beef may be used no more often than two (2) times a week and must be solid
form such as meatloaf or Salisbury steak for one of the servings.
q. Textured vegetable protein may be used at no greater amount than 30% of total
protein.
r. Meat alternatives (dried beans, peas, lentils, nut butters) shall not be served more
often than one (1) time per week.
s. Desserts such as fruits, puddings, gelatin with fruit, ice cream, ice milk, sherbet, and
similar foods shall be served throughout the week in one-half (1/2) cup portions.
Oatmeal, wheat, and peanut butter cookies, not to exceed 80 calories per serving,
may be included once a week. High calorie desserts such as plain gelatin desserts,
cake, pie, cookies, and similar foods shall also be included but are to be limited to
once a week.
t. Different fruits shall be served at least three (3) days a week for desserts. Whole fruit
in season shall be served at least one time during each week. Canned fruit will be
water packed or packed in its own juice.
u. Menu - same entree cannot be served back-to-back or in the same week.
E. TERM OF CONTRACT
The proposed term of the contract is three (3) years commencing July 1, 2025, with options for
two one-year extensions at the City's discretion.
F. PROPOSER QUALIFICATIONS
1. The City requires proposals submitted by primary Contractors only. The Contractors will
have complete and exclusive responsibility for satisfying all City conditions and
requirements at all times during the life of the agreement. Any subContractors mentioned
in the RFP and/or used in the implementation of the Agreement will have no formal
relationship with the City.
2. Primary Contractors must have experience in providing similar work in at least three
similar organizations.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
3. A complete listing of the staff identified in the work plan by job classification, along with
their resumes. Each resume shall include the individual's relevant qualification and
experience.
G. SUBMITTAL REQUIREMENTS
Prospective Contractors must submit three bound copies and one electronic copy of their
proposal or an electronic proposal submittal through the City of Rosemead Vendor Portal
hosted by PlanetBids at: https://planetbids.com/portal/54150/portal-home.
The electronic copy must be in searchable PDF format.
1. Introductory Letter:
This letter should be on company letterhead and addressed to the City's Parks and
Recreation Director, Tom Boecking, and should summarize the major points contained in
the proposal and should be signed by a representative of the firm with the authority to
negotiate and bind the firm. Indicate in the letter whether there are any conflicts of
interest that would limit the firm's ability to provide the requested services.
2. Proposal Summary:
This section shall discuss the highlights, key features, and distinguishing points of the
Proposal. A separate sheet shall include all the contact people on the Proposal and how
to communicate with them. Limit this section to a total of one to three pages including
the separate sheet with contact personnel.
3. Profile of the Proposing Contractor:
This section shall include a brief description of the Contractor's size as well as the
proposed local organizational structure. Include a discussion on the Contractor's
financial stability, capacity, and resources. If applicable, include all other Contractors
participating in this Proposal, including similar information about the
Contractor/subcontractors.
4. Additionally, this section shall include a listing of any relevant lawsuit and/or
subcontractors' litigation and the result of that action resulting from (a) any public
project undertaken by the Contractor or by its subContractors where litigation is still
pending or has occurred within the last five years or (b) any type of project where claims
or settlements were paid by the Contractor or its insurers within the last five years.
5. Qualifications of the Contractor:
This section shall include a brief description of the Contractor's qualification and previous
experience on similar or related projects. Provide a description of pertinent project
experience with other public municipalities (maximum of four) and private sector
(maximum of two) that includes a summary of the work performed, the total project cost,
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
the percentage of work the Contractor was responsible for, the period over which the
work was completed, and the name, title, and phone number of clients to be contacted
for references. Give a brief statement of the Contractor's adherence to the schedule and
budget for each project.
6. Work Plan/Proposed Approach:
In this section, present a well -conceived service plan. This section of the proposal shall
establish the Contractor's understanding of the City's objectives and work requirements
and the Contractor's ability to satisfy those objectives and requirements. Describe the
proposed approach for addressing the required service, outlining the approach that
would be undertaken in providing the requested services. Include a timetable for
transition to full operation. Describe related service experience by both the Contractor
and any subcontractors in similar work. Please describe the role, extent of services
(number of people used or saved, engagement duration, and contract value).
7. Staffing:
In this section, discuss how the Contractor would propose to staff the service described
in the Scope of Work section. Proposed key personnel and shall be identified by name,
specific responsibilities, and their qualifications. Include a current resume and position
description for each of the proposed support technicians. Proposed key personnel will be
an important factor considered. There can be no change of key personnel once the
proposal is submitted, without prior approval from the City.
8. Proposed Innovations:
The Contractor may also suggest procedural innovations that have been used successfully
on other engagements and that may provide the City with better outcomes. In this section
discuss any ideas, innovative approaches, or specific new concepts included in the
Proposal that would provide benefit to the City's assessment of the Proposal. Focus
primarily on cost saving or efficiency- enhancing innovations. Include any performance -
measuring matrix proposals as well.
9. Proposal Costs Sheet and Rates:
In this section include the proposed costs to provide the services desired. Include any
other cost and price information that would be contained in an agreement with the City.
Include the costs for extra after-hours services or any other services that are considered
optional additions.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
H. SELECTION PROCESS AND SCHEDULE
Proposals will be evaluated on the proposer's ability to provide services that meet the
requirements set forth in this RPF. The City reserves the right to make such investigations as it
deems necessary to determine the ability of the proposer to provide services meeting a
satisfactory level of performance in accordance with the City's requirements. The proposer shall
furnish such information and data for this purpose as the City may request, at no cost to the City.
Interviews and presentations by one, several, or all of the proposers submitting a proposal may
be requested if deemed necessary to fully understand and evaluate the proposer's capabilities
and qualifications.
The adequacy, depth, and clarity of the proposal will influence, to a considerable degree, its
evaluation. The final selection of the Contractors will be based on the following criteria:
1. Narrative describing methodology and protocols.
2. Understanding the scope of services.
3. Quality of proposal.
4. Ability of the Contractor to provide the full range of requested services.
5. Demonstrated professional skills and credentials of staff to be assigned to this
agreement.
6. Related experience and expertise.
7. Contractor's ability to execute the contract in a timely manner.
8. References.
9. Cost as compared to related service requirements (lowest cost will not be the
sole determining factor).
The award of a contract will be based on a combination of the aforementioned criteria and
costs.
If there are unresolved issues and negotiations are unsuccessful with the top ranked firm,
negotiations with that firm will be formally terminated and the City may attempt to negotiate an
agreement with the next highest ranked firm. Aside from announcing the top ranked proposals,
the rankings will be kept confidential. Award of the selected firm's contract may be subject to
City Council approval.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
I. SUBMITTAL DEADLINES
Below is the tentative RFP schedule, subject to change:
Description
Dates
RFP Issuance
May 5, 2025
Deadline for Submittal of Questions
May 19, 2025
Staff Responses to Questions
May 21, 2025
Deadline for Submittals of Proposal
May 29, 2025
Proposal Review and Selection
June 2, 2025 to June 3, 2025
Award of Contract (approx.)
June 10, 2025
Hardcopy or Electronic proposals will be accepted as follows:
• Hardcopy Proposal Submittals
The City must receive three (3) sets of proposals from interested firms no later than 10:00 a.m.
on May 29, 2025. Please submit all proposals to:
Request for Proposal — Parks and Recreation, Seasonal Brochure
ATTN: Ericka Hernandez, City Clerk
City of Rosemead I City Clerk's Office
8838 E. Valley Blvd.
Rosemead, CA 91770
• Electronic Proposal Submittals:
Electronic proposal submittal through the City of Rosemead Vendor Portal hosted by
PlanetBids at: https://pbsystem.planetbids.com/portal/54150/portal-home
Proposal submittal due date is May 29, 2025, at 10:00 a.m.
Faxed, e-mailed or late proposals will not be accepted.
J. AWARD OF CONTRACT
Staff, led by the City Manager, will evaluate the proposals and make their recommendation to
City Council for approval. Contractors may be asked to make oral presentations to supplement
their proposals. Proposals will be selected in accordance with the City's purchasing policy on
Professional Services where selection is not bound by the lowest bid but made in the sole
discretion of staff and City Council.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
It is anticipated that a standard agreement contract will be signed subsequent to City Council
review and approval of the recommended Contractor.
K. RIGHT TO REJECT QUOTES
The City reserves the right to reject any or all proposals or portions of any or all proposals.
Non-compliance with any of the conditions and instructions stated herein may result in the
rejection of the proposal.
L. INQUIRIES
Questions about this Request for Proposal should be made by phone (626) 569-2268 or e-mailed
to rrodriguez@cityofrosemead.org. All questions must be submitted by 10:00 a.m. Thursday,
May 19, 2025. If appropriate, responses will be posted on the City website with this RFP by close
of business on Thursday, April 15, 2025.
M. INSURANCE
The City will require the successful Proposer to provide Certificates of Insurance evidencing
required coverage types and the minimum limits. See ATTACHMENT B: INSURANCE for more
information on the City's insurance requirements.
N. PROFESSIONAL SERVICES AGREEMENT
The City will require the successful Proposer to execute a professional services agreement with
the City. Please review Attachment A: PROFESSIONAL SERVICES AGREEMENT SAMPLE and identify
any questions or areas or concern in your response to the City.
O. CITY'S RESPONSIBILITY
Upon awarding of the contract, the City shall provide the selected Contractor with any pertinent
ordinances and resolutions or any other information mutually agreed upon that will assist the
Contractor with the completion of the contract requirements.
P. DISCRETION AND LIABILITY WAIVER
Proposers shall carefully read the information contained in this RFP and submit a
complete response to all requirements and questions as directed. Incomplete proposals
may be considered non -responsive and may be rejected in the City's discretion.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
2. All information, documentation, and other materials submitted in response to this
solicitation are considered non -confidential and/or non-proprietary and are subject to
public disclosure after the solicitation is completed.
3. Proposers shall prepare and develop proposals at their sole cost and expense.
4. The City makes no representations of any kind that an award of a contract will be made
as a result of this RFP, or subsequent RFP. The City reserves the right to accept or reject
any or all proposals, waive any formalities or minor technical inconsistencies, and/or
delete any item/requirements from this RFP when deemed to be in City's best interest.
5. Failure to comply with all requirements contained in this RFP may result in the rejection
of a proposal.
6. A proposal may be modified or withdrawn in person at any time before the scheduled
due date, provided a receipt for the withdrawn proposal signed by the proposer's
authorized representative. The City reserves the right to request proof of authorization
to withdraw a proposal.
7. The City may evaluate the proposals based on the anticipated completion of all or any
portion of the project. The City reserves the right to divide the project into multiple parts,
to reject any and all proposals and re -solicit for new proposals, or to reject any and all
proposals and temporarily or permanently abandon the project.
8. The City may, in the evaluation of proposals, request clarification from proposers
regarding their proposals, obtain additional material or literature, and pursue other
avenues of research as necessary to ensure that a thorough evaluation is conducted.
9. By submitting a proposal in response to this RFP, the Contractor accepts the evaluation
process, acknowledges and accepts that determination will require subjective judgments
by the City, and waives all right to protest or seek any legal remedies whatsoever
regarding any aspect of this RFP.
10. The City of Rosemead expects the highest level of ethical conduct from proposers,
including adherence to all applicable laws and local ordinances regarding ethical
behavior.
11. If an agreement cannot be reached with the highest ranked proposer, City reserves the
right to terminate negotiations with that party and enter into negotiations with the next
highest ranked proposer.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
12. Finalists in the selection process may be asked to attend an interview once the RFP
process is complete.
13. Acceptance of any proposal is contingent upon the proposer's certification and
agreement by submittal of its offer, to comply and act in accordance with all provisions
of the City's Municipal Code.
All proposals submitted shall be binding for 60 days from the date of submittal.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
ATTACHMENT A
(DRAFT)
PROFESSIONAL SERVICES AGREEMENT
BY AND BETWEEN
CITY OF ROSEMEAD
AND
CONSULTANT
This PROFESSIONAL SERVICE AGREEMENT (PSA) ("AGREEMENT"), is made and effective as of
[Insert date], between the ("AGENCY") [Insert agency name], a municipal corporation and [Insert
consultant], [a sole proprietorship, partnership, limited liability partnership, corporation]
("CONSULTANT"). In consideration of the mutual covenants and conditions set forth herein, the
parties agree as follows:
I. TERM
This AGREEMENT shall commence on [Insert date] and shall remain and continue in effect
until tasks described herein are completed, but in no event later than [Insert date] unless
sooner terminated pursuant to the provisions of this AGREEMENT.
II. SERVICES
CONSULTANT shall perform the tasks described and set forth in EXHIBIT A, attached
hereto and incorporated herein as though set forth in full. CONSULTANT shall complete
the tasks according to the schedule of performance which is also set forth in EXHIBIT A.
To the extent that EXHIBIT A is a proposal from CONSULTANT, such proposal is
incorporated only for the description of the scope of services and no other terms and
conditions from any such proposal shall apply to this AGREEMENT unless specifically
agreed to in writing.
III. PERFORMANCE
CONSULTANT shall at all times faithfully, competently and to the best of his/her ability,
experience, and talent, perform all tasks described herein. CONSULTANT shall employ, at
a minimum, generally accepted standards and practices utilized by persons engaged in
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
providing similar services as are required of CONSULTANT hereunder in meeting its
obligations under this AGREEMENT.
IV. AGENCY MANAGEMENT
Agency's [Insert title] shall represent AGENCY in all matters pertaining to the
administration of this AGREEMENT, review and approval of all products submitted by
CONSULTANT, but not including the authority to enlarge the Tasks to Be Performed or
change the compensation due to CONSULTANT. Agency's Manager shall be authorized to
act on AGENCY's behalf and to execute all necessary documents which enlarge the Tasks
to Be Performed or change CONSULTANT's compensation, subject to Section 5 hereof.
V. PAYMENT
A. The AGENCY agrees to pay CONSULTANT on a quarterly basis, in accordance with
the payment rates and terms and the schedule of payment as set forth in EXHIBIT
B, attached hereto and incorporated herein by this reference as though set forth
in full, based upon actual time spent on the above tasks. This amount shall not
exceed [Insert amount] dollars ($_.00) for the total term of the AGREEMENT
unless additional payment is approved as provided in this AGREEMENT.
B. CONSULTANT shall not be compensated for any services rendered in connection
with its performance of this AGREEMENT which are in addition to those set forth
herein, unless such additional services are authorized in advance and in writing by
the Agency Manager. CONSULTANT shall be compensated for any additional
services in the amounts and in the manner as agreed to by Agency Manager and
CONSULTANT at the time AGENCY's written authorization is given to CONSULTANT
for the performance of said services. The Agency Manager may approve additional
work not to exceed ten percent (10%) of the amount of the AGREEMENT, but in
no event shall such sum exceed ten -thousand dollars ($10,000.00). Any additional
work in excess of this amount shall be approved by the Governing Board.
C. CONSULTANT will submit invoices monthly for actual services performed. Invoices
shall be submitted on or about the first business day of each month, or as soon
thereafter as practical, for services provided in the previous month. Payment shall
be made within thirty (30) days of receipt of each invoice as to all non -disputed
fees. If the AGENCY disputes any of CONSULTANT's fees it shall give written notice
to CONSULTANT within thirty (30) days of receipt of an invoice of any disputed
fees set forth on the invoice. Any final payment under this AGREEMENT shall be
made within forty-five (45) days of receipt of an invoice therefore.
VI. SUSPENSION OR TERMINATION OF AGREEMENT WITHOUT CAUSE
A. The AGENCY may at any time, for any reason, with or without cause, suspend or
terminate this AGREEMENT, or any portion hereof, by serving upon the
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
CONSULTANT at least ten (10) days prior written notice. Upon receipt of said
notice, the CONSULTANT shall immediately cease all work under this AGREEMENT,
unless the notice provides otherwise. If the AGENCY suspends or terminates a
portion of this AGREEMENT such suspension or termination shall not make void
or invalidate the remainder of this AGREEMENT.
B. In the event this AGREEMENT is terminated pursuant to this Section, the AGENCY
shall pay to CONSULTANT the actual value of the work performed up to the time
of termination, provided that the work performed is of value to the AGENCY. Upon
termination of the AGREEMENT pursuant to this Section, the CONSULTANT will
submit an invoice to the AGENCY pursuant to Section 5.
VII. DEFAULT OF CONSULTANT
A. The CONSULTANT's failure to comply with the provisions of this AGREEMENT shall
constitute a default. In the event that CONSULTANT is in default for cause under
the terms of this AGREEMENT, AGENCY shall have no obligation or duty to
continue compensating CONSULTANT for any work performed after the date of
default and can terminate this AGREEMENT immediately by written notice to the
CONSULTANT. If such failure by the CONSULTANT to make progress in the
performance of work hereunder arises out causes beyond the CONSULTANT's
control, and without fault or negligence of the CONSULTANT, it shall not be
considered a default.
B. If the Agency Manager or his/her designee determines that the CONSULTANT is in
default in the performance of any of the terms or conditions of this AGREEMENT,
he/she shall cause to be served upon the CONSULTANT a written notice of the
default. The CONSULTANT shall have ten (10) days after service upon it of said
notice in which to cure the default by rendering a satisfactory performance. In the
event that the CONSULTANT fails to cure its default within such period of time or
fails to present the AGENCY with a written plan for the cure of the default, the
AGENCY shall have the right, notwithstanding any other provision of this
AGREEMENT, to terminate this AGREEMENT without further notice and without
prejudice to any other remedy to which it may be entitled at law, in equity or
under this AGREEMENT.
Vlll. OWNERSHIP OF DOCUMENTS
A. CONSULTANT shall maintain complete and accurate records with respect to sales,
costs, expenses, receipts, and other such information required by AGENCY that
relate to the performance of services under this AGREEMENT. CONSULTANT shall
maintain adequate records of services provided in sufficient detail to permit an
evaluation of services. All such records shall be maintained in accordance with
generally accepted accounting principles and shall be clearly identified and readily
accessible. CONSULTANT shall provide free access to the representatives of
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
AGENCY or its designees at reasonable times to such books and records; shall give
AGENCY the right to examine and audit said books and records; shall permit
AGENCY to make transcripts or copies therefrom as necessary; and shall allow
inspection of all work, data, documents, proceedings, and activities related to this
AGREEMENT. Such records, together with supporting documents, shall be
maintained for a period of three (3) years after receipt of final payment.
B. Upon completion of, or in the event of termination or suspension of this
AGREEMENT, all original documents, designs, drawings, maps, models, computer
files, surveys, notes, and other documents prepared in the course of providing the
services to be performed pursuant to this AGREEMENT shall become the sole
property of the AGENCY and may be used, reused, or otherwise disposed of by the
AGENCY without the permission of the CONSULTANT. With respect to computer
files, CONSULTANT shall make available to the AGENCY, at the CONSULTANT's
office and upon reasonable written request by the AGENCY, the necessary
computer software and hardware for purposes of accessing, compiling,
transferring, copying and/or printing computer files. CONSULTANT hereby grants
to AGENCY all right, title, and interest, including any copyright, in and to the
documents, designs, drawings, maps, models, computer files, surveys, notes, and
other documents prepared by CONSULTANT in the course of providing the
services under this AGREEMENT.
IX. INDEMNIFICATION AND DEFENSE
A. Indemnity
To the fullest extent permitted by law, CONSULTANT shall indemnify and hold
harmless AGENCY and any and all of its officials, employees and agents
("Indemnified Parties") from and against any and all losses, liabilities, damages,
costs and expenses, including legal counsel's fees and costs, caused in whole or in
part by the negligent or wrongful act, error or omission of CONSULTANT, its
officers, agents, employees or subconsultants (or any agency or individual that
CONSULTANT shall bear the legal liability thereof) in the performance of services
under this AGREEMENT. CONSULTANT's duty to indemnify and hold harmless
AGENCY shall not extend to the AGENCY's sole or active negligence.
B. Duty to defend
In the event the AGENCY, its officers, employees, agents and/or volunteers are
made a party to any action, lawsuit, or other adversarial proceeding arising from
the performance of the services encompassed by this AGREEMENT, and upon
demand by AGENCY, CONSULTANT shall defend the AGENCY at CONSULTANT's
cost or at AGENCY's option, to reimburse AGENCY for its costs of defense,
including reasonable attorney's fees and costs incurred in the defense of such
matters to the extent the matters arise from, relate to or are caused by
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
CONSULTANT's negligent acts, errors or omissions. Payment by AGENCY is not a
condition precedent to enforcement of this indemnity. In the event of any dispute
between CONSULTANT and AGENCY, as to whether liability arises from the sole or
active negligence of the AGENCY or its officers, employees, or agents,
CONSULTANT will be obligated to pay for AGENCY's defense until such time as a
final judgment has been entered adjudicating the AGENCY as solely or actively
negligent. CONSULTANT will not be entitled in the absence of such a
determination to any reimbursement of defense costs including but not limited to
attorney's fees, expert fees and costs of litigation.
X. INSURANCE
CONSULTANT shall maintain prior to the beginning of and for the duration of this
AGREEMENT insurance coverage as specified in EXHIBIT C attached to and part of this
AGREEMENT.
XI. INDEPENDENT CONSULTANT
A. CONSULTANT is and shall at all times remain as to the AGENCY a wholly
independent consultant and/or independent contractor. The personnel
performing the services under this AGREEMENT on behalf of CONSULTANT shall
at all times be under CONSULTANT's exclusive direction and control. Neither
AGENCY nor any of its officers, employees, or agents shall have control over the
conduct of CONSULTANT or any of CONSULTANT's officers, employees, or agents,
except as set forth in this AGREEMENT. CONSULTANT shall not at any time or in
any manner represent that it or any of its officers, employees, or agents are in any
manner officers, employees, or agents of the AGENCY. CONSULTANT shall not
incur or have the power to incur any debt, obligation, or liability whatever against
AGENCY, or bind AGENCY in any manner.
B. No employee benefits shall be available to CONSULTANT in connection with the
performance of this AGREEMENT. Except for the fees paid to CONSULTANT as
provided in the AGREEMENT, AGENCY shall not pay salaries, wages, or other
compensation to CONSULTANT for performing services hereunder for AGENCY.
AGENCY shall not be liable for compensation or indemnification to CONSULTANT
for injury or sickness arising out of performing services hereunder.
XII. LEGAL RESPONSIBILITIES
The CONSULTANT shall keep itself informed of State and Federal laws and regulations
which in any manner affect those employed by it or in any way affect the performance of
its service pursuant to this AGREEMENT. The CONSULTANT shall at all times observe and
comply with all such laws and regulations. The AGENCY, and its officers and employees,
shall not be liable at law or in equity occasioned by failure of the CONSULTANT to comply
with this Section.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
XIII. UNDUE INFLUENCE
CONSULTANT declares and warrants that no undue influence or pressure was used
against or in concert with any officer or employee of the AGENCY in connection with the
award, terms or implementation of this AGREEMENT, including any method of coercion,
confidential financial arrangement, or financial inducement. No officer or employee of
the AGENCY has or will receive compensation, directly or indirectly, from CONSULTANT,
or from any officer, employee or agent of CONSULTANT, in connection with the award of
this AGREEMENT or any work to be conducted as a result of this AGREEMENT. Violation
of this Section shall be a material breach of this AGREEMENT entitling the AGENCY to any
and all remedies at law or in equity.
XIV. NO BENEFIT TO ARISE TO LOCAL EMPLOYEES
No member, officer, or employee of AGENCY, or their designees or agents, and no public
official who exercises authority over or responsibilities with respect to the Project during
his/her tenure or for one year thereafter, shall have any interest, direct or indirect, in any
agreement or sub -agreement, or the proceeds thereof, for work to be performed in
connection with the Project performed under this AGREEMENT.
XV. RELEASE OF INFORMATION/CONFLICTS OF INTEREST
A. All information gained by CONSULTANT in performance of this AGREEMENT shall
be considered confidential and shall not be released by CONSULTANT without
AGENCY's prior written authorization. CONSULTANT, its officers, employees,
agents, or subconsultants, shall not without written authorization from the
Agency Manager or unless requested by the Agency Attorney, voluntarily provide
declarations, letters of support, testimony at depositions, response to
interrogatories, or other information concerning the work performed under this
AGREEMENT or relating to any project or property located within the AGENCY.
Response to a subpoena or court order shall not be considered "voluntary"
provided CONSULTANT gives AGENCY notice of such court order or subpoena.
B. CONSULTANT shall promptly notify AGENCY should CONSULTANT, its officers,
employees, agents, or subconsultants be served with any summons, complaint,
subpoena, notice of deposition, request for documents, interrogatories, request
for admissions, or other discovery request ("Discovery"), court order, or subpoena
from any person or party regarding this AGREEMENT and the work performed
there under or with respect to any project or property located within the AGENCY,
unless the AGENCY is a party to any lawsuit, arbitration, or administrative
proceeding connected to such Discovery, or unless CONSULTANT is prohibited by
law from informing the AGENCY of such Discovery. AGENCY retains the right, but
has no obligation, to represent CONSULTANT and/or be present at any deposition,
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
hearing, or similar proceeding as allowed by law. Unless AGENCY is a party to the
lawsuit, arbitration, or administrative proceeding and is adverse to CONSULTANT
in such proceeding, CONSULTANT agrees to cooperate fully with AGENCY and to
provide the opportunity to review any response to discovery requests provided by
CONSULTANT. However, AGENCY's right to review any such response does not
imply or mean the right by AGENCY to control, direct, or rewrite said response.
XVI. NOTICES
Any notices which either party may desire to give to the other party under this
AGREEMENT must be in writing and may be given either by (i) personal service, (ii)
delivery by a reputable document delivery service, such as but not limited to, Federal
Express, which provides a receipt showing date and time of delivery, or (iii) mailing in the
United States Mail, certified mail, postage prepaid, return receipt requested, addressed
to the address of the party as set forth below or at any other address as that party may
later designate by notice:
To AGENCY: [Insert agency]
Attention: Agency Clerk
To CONSULTANT:
XVII. ASSIGNMENT
The CONSULTANT shall not assign the performance of this AGREEMENT, nor any part
thereof, nor any monies due hereunder, without prior written consent of the AGENCY.
Because of the personal nature of the services to be rendered pursuant to this
AGREEMENT, only CONSULTANT shall perform the services described in this AGREEMENT.
[Insert name] may use assistants, under his/her direct supervision, to perform some of
the services under this AGREEMENT. CONSULTANT shall provide AGENCY fourteen (14)
days' notice prior to the departure of [Insert name] from CONSULTANT's employ. Should
he/she leave CONSULTANT's employ, the AGENCY shall have the option to immediately
terminate this AGREEMENT, within three (3) days of the close of said notice period. Upon
termination of this Agreement, CONSULTANT's sole compensation shall be payment for
actual services performed up to, and including, the date of termination or as may be
otherwise agreed to in writing between the Governing Board and the CONSULTANT.
Before retaining or contracting with any CONSULTANT for any services under this
AGREEMENT, CONSULTANT shall provide AGENCY with the identity of the proposed
CONSULTANT, a copy of the proposed written contract between CONSULTANT and such
sub -consultant which shall include and indemnity provision similar to the one provided
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
herein and identifying AGENCY as an indemnified party, or an incorporation of the
indemnity provision provided herein, and proof that such proposed sub -consultant
carries insurance at least equal to that required by this AGREEMENT or obtain a written
waiver from AGENCY for such insurance.
XVIII. LICENSES
At all times during the term of this AGREEMENT, CONSULTANT shall have in full force and
effect, all licenses required of it by law for the performance of the services described in
this AGREEMENT.
XIX. GOVERNING LAW
The AGENCY and CONSULTANT understand and agree that the laws of the State of
California shall govern the rights, obligations, duties, and liabilities of the parties to this
AGREEMENT and also govern the interpretation of this Agreement. Any litigation
concerning this AGREEMENT shall take place in the municipal, superior, or federal district
court with jurisdiction over the AGENCY.
XX. ENTIRE AGREEMENT
This AGREEMENT contains the entire understanding between the parties relating to the
obligations of the parties described in this AGREEMENT. All prior or contemporaneous
agreements, understandings, representations, and statements, oral or written and
pertaining to the subject of this AGREEMENT or with respect to the terms and conditions
of this AGREEMENT, are merged into this AGREEMENT and shall be of no further force or
effect. Each party is entering into this AGREEMENT based solely upon the representations
set forth herein and upon each party's own independent investigation of any and all facts
such party deems material.
XXI. CONTENTS OF REQUEST FOR PROPOSAL AND PROPOSAL
CONSULTANT is bound by the contents of AGENCY's Request for Proposal, EXHIBIT "D"
hereto and incorporated herein by this reference, and the contents of the proposal
submitted by the CONSULTANT, EXHIBIT "E" hereto. In the event of conflict, the
requirements of AGENCY's Request for Proposals and this AGREEMENT shall take
precedence over those contained in the CONSULTANT's proposals. The incorporation of
the CONSULTANT's proposal shall be for the scope of services to be provided only, and
any other terms and conditions included in such proposal shall have no force and effect
on this AGREEMENT or the relationship between CONSULTANT and/or AGENCY, unless
expressly agreed to in writing.
XXII. AUTHORITY TO EXECUTE THIS AGREEMENT
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
The person or persons executing this AGREEMENT on behalf of CONSULTANT warrants
and represents that he/she has the authority to execute this AGREEMENT on behalf of
the CONSULTANT and has the authority to bind CONSULTANT to the performance of its
obligations hereunder.
IN WITNESS WHEREOF, the parties hereto have caused this AGREEMENT to be executed the day
and year first above written.
CONSULTANT
By:
(Signature)
(Consultant Name)
(Title)
[City of Rosemead]
A Municipal Corporation
City Manager
ATTEST:
City Clerk
APPROVED AS TO FORM:
City Attorney
By:
EXHIBITS: EXHIBIT A
Scope of Services
EXHIBIT B
Payment Schedule
EXHIBIT C
Insurance Requirements
EXHIBIT D
Request for Proposal
EXHIBIT E
Consultant's Proposal
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
EXHIBIT A
CITY OF ROSEMEAD - SCOPE OF SERVICES
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
EXHIBIT B
PAYMENT SCHEDULE
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
EXHIBIT C
INSURANCE REQUIREMENTS
Without limiting CONSULTANT's indemnification of AGENCY, and prior to commencement of
Work, CONSULTANT shall obtain, provide and maintain at its own expense during the term of this
AGREEMENT, policies of insurance of the type and amounts described below and in a form
satisfactory to AGENCY.
Note: Verify minimum limit for each coverage with Risk Manager.
General liability insurance. CONSULTANT shall maintain commercial general liability insurance
with coverage at least as broad as Insurance Services Office form CG 00 01, in an amount not less
than $5,000,000 per occurrence, $2,000,000 general aggregate, for bodily injury, personal injury,
and property damage. The policy must include contractual liability that has not been amended.
Any endorsement restricting standard ISO "insured contract" language will not be accepted.
Automobile liability insurance. CONSULTANT shall maintain automobile insurance at least as
broad as Insurance Services Office form CA 00 01 covering bodily injury and property damage for
all activities of the Consultant arising out of or in connection with Work to be performed under
this AGREEMENT, including coverage for any owned, hired, non -owned or rented vehicles, in an
amount not less than $1,000,000 combined single limit for each accident.
Professional liability (errors & omissions) insurance. CONSULTANT shall maintain professional
liability insurance that covers the Services to be performed in connection with this AGREEMENT,
in the minimum amount of $1,000,000 per claim and in the aggregate. Any policy inception date,
continuity date, or retroactive date must be before the effective date of this AGREEMENT and
CONSULTANT agrees to maintain continuous coverage through a period no less than three (3)
years after completion of the services required by this AGREEMENT.
Note: May need to delete workers' compensation and employer's liability insurance requirements
for certain sole proprietorships, partnerships, or corporations without employees.
Workers' compensation insurance. CONSULTANT shall maintain Workers' Compensation
Insurance (Statutory Limits) and Employer's Liability Insurance (with limits of at least $1,000,000).
CONSULTANT shall submit to AGENCY, along with the certificate of insurance, a Waiver of
Subrogation endorsement in favor of AGENCY, its officers, agents, employees and volunteers.
Other provisions or requirements
Proof of insurance. CONSULTANT shall provide certificates of insurance to AGENCY as evidence
of the insurance coverage required herein, along with a waiver of subrogation endorsement for
workers' compensation. Insurance certificates and endorsements must be approved by Agency's
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
Risk Manager prior to commencement of performance. Current certification of insurance shall
be kept on file with AGENCY at all times during the term of this contract. AGENCY reserves the
right to require complete, certified copies of all required insurance policies, at any time.
Duration of coverage. CONSULTANT shall procure and maintain for the duration of the contract
insurance against claims for injuries to persons or damages to property, which may arise from or
in connection with the performance of the Work hereunder by CONSULTANT, his agents,
representatives, employees or subconsultants.
Primary/noncontributing. Coverage provided by CONSULTANT shall be primary and any
insurance or self-insurance procured or maintained by AGENCY shall not be required to
contribute with it. The limits of insurance required herein may be satisfied by a combination of
primary and umbrella or excess insurance. Any umbrella or excess insurance shall contain or be
endorsed to contain a provision that such coverage shall also apply on a primary and non-
contributory basis for the benefit of AGENCY before the AGENCY's own insurance or self-
insurance shall be called upon to protect it as a named insured.
Agency's rights of enforcement. In the event any policy of insurance required under this
AGREEMENT does not comply with these specifications or is canceled and not replaced, AGENCY
has the right but not the duty to obtain the insurance it deems necessary and any premium paid
by AGENCY will be promptly reimbursed by CONSULTANT or AGENCY will withhold amounts
sufficient to pay premium from CONSULTANT payments. In the alternative, AGENCY may cancel
this AGREEMENT.
Acceptable insurers. All insurance policies shall be issued by an insurance company currently
authorized by the Insurance Commissioner to transact business of insurance or is on the List of
Approved Surplus Line Insurers in the State of California, with an assigned policyholders' Rating
of A- (or higher) and Financial Size Category Class VI (or larger) in accordance with the latest
edition of Best's Key Rating Guide, unless otherwise approved by the Agency's Risk Manager.
Waiver of subrogation. All insurance coverage maintained or procured pursuant to this
agreement shall be endorsed to waive subrogation against AGENCY, its elected or appointed
officers, agents, officials, employees and volunteers or shall specifically allow CONSULTANT or
others providing insurance evidence in compliance with these specifications to waive their right
of recovery prior to a loss. CONSULTANT hereby waives its own right of recovery against AGENCY,
and shall require similar written express waivers and insurance clauses from each of its
subconsultants.
Enforcement of contract provisions (non estoppel). CONSULTANT acknowledges and agrees that
any actual or alleged failure on the part of the AGENCY to inform CONSULTANT of non-
compliance with any requirement imposes no additional obligations on the AGENCY nor does it
waive any rights hereunder.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
Requirements not limiting. Requirements of specific coverage features or limits contained in this
Section are not intended as a limitation on coverage, limits or other requirements, or a waiver of
any coverage normally provided by any insurance. Specific reference to a given coverage feature
is for purposes of clarification only as it pertains to a given issue and is not intended by any party
or insured to be all inclusive, or to the exclusion of other coverage, or a waiver of any type. If the
Consultant maintains higher limits than the minimums shown above, the AGENCY requires and
shall be entitled to coverage for the higher limits maintained by the Consultant. Any available
insurance proceeds in excess of the specified minimum limits of insurance and coverage shall be
available to the AGENCY.
Notice of cancellation. Consultant agrees to oblige its insurance agent or broker and insurers to
provide to AGENCY with a thirty (30) day notice of cancellation (except for nonpayment for which
a ten (10) day notice is required) or nonrenewal of coverage for each required coverage.
Additional insured status. General liability policies shall provide or be endorsed to provide that
AGENCY and its officers, officials, employees, and agents, and volunteers shall be additional
insureds under such policies. This provision shall also apply to any excess/umbrella liability
policies.
Prohibition of undisclosed coverage limitations. None of the coverages required herein will be
in compliance with these requirements if they include any limiting endorsement of any kind that
has not been first submitted to AGENCY and approved of in writing.
Separation of insureds. A severability of interests provision must apply for all additional insureds
ensuring that Consultant's insurance shall apply separately to each insured against whom claim
is made or suit is brought, except with respect to the insurer's limits of liability. The policy(ies)
shall not contain any cross -liability exclusions.
Pass through clause. CONSULTANT agrees to ensure that its subconsultants, subcontractors, and
any other party involved with the project who is brought onto or involved in the project by
CONSULTANT, provide the same minimum insurance coverage and endorsements required of
CONSULTANT. CONSULTANT agrees to monitor and review all such coverage and assumes all
responsibility for ensuring that such coverage is provided in conformity with the requirements of
this section. CONSULTANT agrees that upon request, all agreements with consultants,
subcontractors, and others engaged in the project will be submitted to AGENCY for review.
Agency's right to revise specifications. The AGENCY reserves the right at any time during the
term of the contract to change the amounts and types of insurance required by giving the
CONSULTANT ninety (90) days advance written notice of such change. If such change results in
substantial additional cost to the CONSULTANT, the AGENCY and CONSULTANT may renegotiate
CONSULTANT's compensation.
Self -insured retentions. Any self -insured retentions must be declared to and approved by
AGENCY. AGENCY reserves the right to require that self -insured retentions be eliminated,
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
lowered, or replaced by a deductible. Self-insurance will not be considered to comply with these
specifications unless approved by AGENCY.
Timely notice of claims. CONSULTANT shall give AGENCY prompt and timely notice of claims
made or suits instituted that arise out of or result from CONSULTANT's performance under this
AGREEMENT, and that involve or may involve coverage under any of the required liability policies.
Additional insurance. CONSULTANT shall also procure and maintain, at its own cost and expense,
any additional kinds of insurance, which in its own judgment may be necessary for its proper
protection and prosecution of the work.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
EXHIBIT D
REQUEST FOR PROPOSAL
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
EXHIBIT E
CONSULTANT'S PROPOSAL
Attachment B
Professional Services Agreement
CITY OF ROSEMEAD
GENERAL SERVICES AGREEMENT
1. PARTIES AND DATE.
This Agreement is made and entered into this 10th day of June, 2025 by and
between the City of Rosemead, a municipal organization organized under the laws of the
State of California with its principal place of business at 8838 East Valley Boulevard,
Rosemead, California 91770 ("City") and TRIO Community Meals an Elior Company
("Contractor"), City and Contractor are sometimes individually referred to herein as "Party"
and collectively as "Parties."
2. RECITALS.
2.1 Consultant.
Consultant desires to perform and assume responsibility for the provision of certain
professional services required by the City on the terms and conditions set forth in this
Agreement. Consultant represents that it is experienced in providing senior nutrition
lunch program services.
2.2 Project.
City desires to engage Consultant to render such services for the senior lunch
program.
3. TERMS.
3.1 Scope of Services and Term.
3.1.1 General Scope of Services. Consultant promises and agrees to
furnish to the City all labor, materials, tools, equipment, services, and incidental and
customary work necessary to fully and adequately supply the professional consulting
services necessary for the Project ("Services"). The Services are more particularly
described in Exhibit "A" attached hereto and incorporated herein by reference. All
Services shall be subject to, and performed in accordance with, this Agreement, the
exhibits attached hereto and incorporated herein by reference, and all applicable local,
state and federal laws, rules and regulations.
3.1.2 Term. The term of this Agreement shall be from July 1, 2025, to June
30, 2028, with options for two one-year extensions at the City's discretion, unless earlier
terminated as provided herein. Consultant shall complete the Services within the term of
this Agreement, and shall meet any other established schedules and deadlines.
3.2 Responsibilities of Consultant.
3.2.1 Control and Payment of Subordinates; Independent Contractor. The
Services shall be performed by Consultant or under its supervision. Consultant will
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determine the means, methods and details of performing the Services subject to the
requirements of this Agreement. City retains Consultant on an independent contractor
basis and not as an employee. Consultant retains the right to perform similar or different
services for others during the term of this Agreement. Any additional personnel
performing the Services under this Agreement on behalf of Consultant shall also not be
employees of City and shall at all times be under Consultant's exclusive direction and
control. Consultant shall pay all wages, salaries, and other amounts due such personnel
in connection with their performance of Services under this Agreement and as required
by law. Consultant shall be responsible for all reports and obligations respecting such
additional personnel, including, but not limited to: social security taxes, income tax
withholding, unemployment insurance, disability insurance, and workers' compensation
insurance.
3.2.2 Schedule of Services. Consultant shall perform the Services
expeditiously, within the term of this Agreement, and in accordance with the Schedule of
Services set forth in Exhibit "B" attached hereto and incorporated herein by reference.
Consultant represents that it has the professional and technical personnel required to
perform the Services in conformance with such conditions. In order to facilitate
Consultant's conformance with the Schedule, City shall respond to Consultant's
submittals in a timely manner. Upon request of City, Consultant shall provide a more
detailed schedule of anticipated performance to meet the Schedule of Services.
3.2.3 Conformance to Applicable Requirements. All work prepared by
Consultant shall be subject to the approval of City.
3.2.4 Substitution of Key Personnel. Consultant has represented to City
that certain key personnel will perform and coordinate the Services under this Agreement.
Should one or more of such personnel become unavailable, Consultant may substitute
other personnel of at least equal competence upon written approval of City. In the event
that City and Consultant cannot agree as to the substitution of key personnel, City shall
be entitled to terminate this Agreement for cause. As discussed below, any personnel
who fail or refuse to perform the Services in a manner acceptable to the City, or who are
determined by the City to be uncooperative, incompetent, a threat to the adequate or
timely completion of the Project or a threat to the safety of persons or property, shall be
promptly removed from the Project by the Consultant at the request of the City.
3.2.5 City's Representative. The City hereby designates the Director of
Parks and Recreation, or his or her designee, to act as its representative for the
performance of this Agreement ("City's Representative"). City's Representative shall
have the power to act on behalf of the City for all purposes under this Contract.
Consultant shall not accept direction or orders from any person other than the City's
Representative or his or her designee.
3.2.6 Consultant's Representative. Consultant hereby designates Sergio
Balandran, or his designee, to act as its representative for the performance of this
Agreement ("Consultant's Representative"). Consultant's Representative shall have full
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authority to represent and act on behalf of the Consultant for all purposes under this
Agreement. The Consultant's Representative shall supervise and direct the Services,
using his/her best skill and attention, and shall be responsible for all means, methods,
techniques, sequences and procedures and for the satisfactory coordination of all
portions of the Services under this Agreement.
3.2.7 Coordination of Services. Consultant agrees to work closely with
City staff in the performance of Services and shall be available to City's staff, consultants
and other staff at all reasonable times.
3.2.8 Standard of Care; Performance of Employees. Consultant shall
perform all Services under this Agreement in a skillful and competent manner, consistent
with the standards generally recognized as being employed by professionals in the same
discipline in the State of California. Consultant represents and maintains that it is skilled
in the professional calling necessary to perform the Services. Consultant warrants that
all employees and subcontractors shall have sufficient skill and experience to perform the
Services assigned to them. Finally, Consultant represents that it, its employees and
subcontractors have all licenses, permits, qualifications and approvals of whatever nature
that are legally required to perform the Services, including a City Business License, and
that such licenses and approvals shall be maintained throughout the term of this
Agreement. As provided for in the indemnification provisions of this Agreement,
Consultant shall perform, at its own cost and expense and without reimbursement from
the City, any services necessary to correct errors or omissions which are caused by the
Consultant's failure to comply with the standard of care provided for herein. Any
employee of the Consultant or its sub -consultants who is determined by the City to be
uncooperative, incompetent, a threat to the adequate or timely completion of the Project,
a threat to the safety of persons or property, or any employee who fails or refuses to
perform the Services in a manner acceptable to the City, shall be promptly removed from
the Project by the Consultant and shall not be re-employed to perform any of the Services
or to work on the Project.
3.2.9 Laws and Regulations. Consultant shall keep itself fully informed of
and in compliance with all local, state and federal laws, rules and regulations in any
manner affecting the performance of the Project or the Services, including all Cal/OSHA
requirements, and shall give all notices required by law. Consultant shall be liable for all
violations of such laws and regulations in connection with Services. If the Consultant
performs any work knowing it to be contrary to such laws, rules and regulations and
without giving written notice to the City, Consultant shall be solely responsible for all costs
arising therefrom. Consultant shall defend, indemnify and hold City, its officials, directors,
officers, employees and agents free and harmless, pursuant to the indemnification
provisions of this Agreement, from any claim or liability arising out of any failure or alleged
failure to comply with such laws, rules or regulations.
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3.2.10 Insurance.
3.2.10.1 Time for Compliance. Consultant shall maintain prior
to the beginning of and for the direction of this Agreement insurance coverage as
specified in Exhibit D attached to and part of this agreement.
3.2.11 Safety. Consultant shall execute and maintain its work so as
to avoid injury or damage to any person or property. In carrying out its Services, the
Consultant shall at all times be in compliance with all applicable local, state and federal
laws, rules and regulations, and shall exercise all necessary precautions for the safety of
employees appropriate to the nature of the work and the conditions under which the work
is to be performed. Safety precautions as applicable shall include, but shall not be limited
to: (A) adequate life protection and life saving equipment and procedures; (B) instructions
in accident prevention for all employees and subcontractors, such as safe walkways,
scaffolds, fall protection ladders, bridges, gang planks, confined space procedures,
trenching and shoring, equipment and other safety devices, equipment and wearing
apparel as are necessary or lawfully required to prevent accidents or injuries; and (C)
adequate facilities for the proper inspection and maintenance of all safety measures.
3.3 Fees and Payments.
3.3.1 Compensation. Consultant shall receive compensation, including
authorized reimbursements, for all Services rendered under this Agreement and shall not
exceed $281,876. The total compensation for the three-year agreement, July 1, 2025 to
June 30, 2028, shall not exceed two hundred eighty one thousand and eight hundred
seventy six dollars ($281,876). Extra Work may be authorized, as described below, and
if authorized, will be compensated at the rates and manner set forth in this Agreement.
3.3.2 Payment of Compensation. Consultant shall submit to City
statements which indicates work completed by Consultant. The City agrees to pay
Consultant the fees outlined in Exhibit C.
3.3.3 Reimbursement for Expenses. Consultant shall not be reimbursed
for any expenses unless authorized in writing by City.
3.3.4 Extra Work. At any time during the term of this Agreement, City may
request that Consultant perform Extra Work. As used herein, "Extra Work" means any
work which is determined by City to be necessary for the proper completion of the Project,
but which the parties did not reasonably anticipate would be necessary at the execution
of this Agreement. Consultant shall not perform, nor be compensated for, Extra Work
without written authorization from City's Representative.
3.3.5 Prevailing Wages. Consultant is aware of the requirements of
California Labor Code Section 1720, et seq., and 1770, et seq., as well as California Code
of Regulations, Title 8, Section 1600, et seq., ("Prevailing Wage Laws"), which require the
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payment of prevailing wage rates and the performance of other requirements on "public
works" and "maintenance" projects. If the Services are being performed as part of an
applicable "public works" or "maintenance" project, as defined by the Prevailing Wage
Laws, and if the total compensation is $1,000 or more, Consultant agrees to fully comply
with such Prevailing Wage Laws. City shall provide Consultant with a copy of the
prevailing rates of per diem wages in effect at the commencement of this Agreement.
Consultant shall make copies of the prevailing rates of per diem wages for each craft,
classification or type of worker needed to execute the Services available to interested
parties upon request, and shall post copies at the Consultant's principal place of business
and at the project site. Consultant shall defend, indemnify and hold the City, its elected
officials, officers, employees and agents free and harmless from any claim or liability
arising out of any failure or alleged failure to comply with the Prevailing Wage Laws.
3.4 Accounting Records.
3.4.1 Maintenance and Inspection. Consultant shall maintain complete
and accurate records with respect to all costs and expenses incurred under this
Agreement. All such records shall be clearly identifiable. Consultant shall allow a
representative of City during normal business hours to examine, audit, and make
transcripts or copies of such records and any other documents created pursuant to this
Agreement. Consultant shall allow inspection of all work, data, documents, proceedings,
and activities related to the Agreement for a period of three (3) years from the date of final
payment under this Agreement.
3.5 General Provisions.
3.5.1 Termination of Agreement.
3.5.1.1 Grounds for Termination. City may, by written notice
to Consultant, terminate the whole or any part of this Agreement at any time and without
cause by giving written notice to Consultant of such termination, and specifying the
effective date thereof, at ten (10)
days before the effective date of such termination. Upon termination,
Consultant shall be compensated for all direct service hours on work -in -progress for those
services which have been adequately rendered to City; however, in no event shall the
City be obligated to pay more than the total amount of the Contract. Consultant may not
terminate this Agreement except for cause.
3.5.1.2 Effect of Termination. If this Agreement is terminated
as provided herein, City may require Consultant to provide all finished or unfinished
Documents and Data and other information of any kind prepared by Consultant in
connection with the performance of Services under this Agreement. Consultant shall be
required to provide such document and other information within fifteen (15) days of the
request.
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3.5.1.3 Additional Services. In the event this Agreement is
terminated in whole or in part as provided herein, City may procure, upon such terms and
in such manner as it may determine appropriate, services similar to those terminated.
3.5.2 Delivery of Notices. All notices permitted or required under this
Agreement shall be given to the respective parties at the following address, or at such
other address as the respective parties may provide in writing for this purpose:
CONSULTANT:
TRIO Community Meals
100 Valley Drive
Pearl, MS 39208
Attn: Donna Doran
CITY:
City of Rosemead
8838 E. Valley Blvd.
Rosemead, CA 91770
Attn: Tom Boecking
Such notice shall be deemed made when personally delivered or when mailed,
forty-eight (48) hours after deposit in the U.S. Mail, first class postage prepaid and
addressed to the party at its applicable address. Actual notice shall be deemed adequate
notice on the date actual notice occurred, regardless of the method of service.
3.5.3 Ownership of Materials and Confidentiality.
3.5.3.1 Documents & Data; Licensing of Intellectual Property.
This Agreement creates a non-exclusive and perpetual license for City to copy, use,
modify, reuse, or sublicense any and all copyrights, designs, and other intellectual
property embodied in plans, specifications, studies, drawings, estimates, and other
documents or works of authorship fixed in any tangible medium of expression, including
but not limited to, physical drawings or data magnetically or otherwise recorded on
computer diskettes, which are prepared or caused to be prepared by Consultant under
this Agreement ("Documents & Data"). Consultant shall require all subcontractors to
agree in writing that City is granted a non-exclusive and perpetual license for any
Documents & Data the subcontractor prepares under this Agreement. Consultant
represents and warrants that Consultant has the legal right to license any and all
Documents & Data. Consultant makes no such representation and warranty in regard to
Documents & Data which were prepared by design professionals other than Consultant
or provided to Consultant by the City. City shall not be limited in any way in its use of the
Documents and Data at any time, provided that any such use not within the purposes
intended by this Agreement shall be at City's sole risk.
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3.5.3.2 Confidentiality. All ideas, memoranda, specifications,
plans, procedures, drawings, descriptions, computer program data, input record data,
written information, and other Documents and Data either created by or provided to
Consultant in connection with the performance of this Agreement shall be held
confidential by Consultant. Such materials shall not, without the prior written consent of
City, be used by Consultant for any purposes other than the performance of the Services.
Nor shall such materials be disclosed to any person or entity not connected with the
performance of the Services or the Project. Nothing furnished to Consultant which is
otherwise known to Consultant or is generally known, or has become known, to the
related industry shall be deemed confidential. Consultant shall not use City's name or
insignia, photographs of the Project, or any publicity pertaining to the Services or the
Project in any magazine, trade paper, newspaper, television or radio production or other
similar medium without the prior written consent of City.
3.5.4 Cooperation; Further Acts. The Parties shall fully cooperate with one
another, and shall take any additional acts or sign any additional documents as may be
necessary, appropriate or convenient to attain the purposes of this Agreement.
3.5.5 Attorney's Fees. If either party commences an action against the
other party, either legal, administrative or otherwise, arising out of or in connection with
this Agreement, the prevailing party in such litigation shall be entitled to have and recover
from the losing party reasonable attorney's fees and all other costs of such action.
3.5.6 Indemnification. Consultant shall defend, indemnify and hold the
City, its officials, officers, employees, volunteers and agents free and harmless from any
and all claims, demands, causes of action, costs, expenses, liability, loss, damage or
injury, in law or equity, to property or persons, including wrongful death, in any manner
arising out of or incident to any alleged acts, omissions or willful misconduct of Consultant,
its officials, officers, employees, agents, consultants and contractors arising out of or in
connection with the performance of the Services, the Project or this Agreement, including
without limitation the payment of all consequential damages and attorneys fees and other
related costs and expenses. Consultant shall defend, at Consultant's own cost, expense
and risk, any and all such aforesaid suits, actions or other legal proceedings of every kind
that may be brought or instituted against City, its directors, officials, officers, employees,
agents or volunteers. Consultant shall pay and satisfy any judgment, award or decree
that may be rendered against City or its directors, officials, officers, employees, agents or
volunteers, in any such suit, action or other legal proceeding. Consultant shall reimburse
City and its directors, officials, officers, employees, agents and/or volunteers, for any and
all legal expenses and costs incurred by each of them in connection therewith or in
enforcing the indemnity herein provided. Consultant's obligation to indemnify shall not be
restricted to insurance proceeds, if any, received by the City, its directors, officials officers,
employees, agents or volunteers
3.5.7 Entire Agreement. This Agreement contains the entire Agreement
of the parties with respect to the subject matter hereof, and supersedes all prior
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negotiations, understandings or agreements. This Agreement may only be modified by
a writing signed by both parties.
3.5.8 Governing Law. This Agreement shall be governed by the laws of
the State of California. Venue shall be in Los Angeles County.
3.5.9 Time of Essence. Time is of the essence for each and every
provision of this Agreement.
3.5.10 City's Right to Employ Other Consultants. City reserves right to
employ other consultants in connection with this Project.
3.5.11 Successors and Assigns. This Agreement shall be binding on the
successors and assigns of the parties.
3.5.12 Assignment or Transfer. Consultant shall not assign, hypothecate,
or transfer, either directly or by operation of law, this Agreement or any interest herein
without the prior written consent of the City. Any attempt to do so shall be null and void,
and any assignees, hypothecates or transferees shall acquire no right or interest by
reason of such attempted assignment, hypothecation or transfer.
3.5.13 Construction; References; Captions. Since the Parties or their
agents have participated fully in the preparation of this Agreement, the language of this
Agreement shall be construed simply, according to its fair meaning, and not strictly for or
against any Party. Any term referencing time, days or period for performance shall be
deemed calendar days and not work days. All references to Consultant include all
personnel, employees, agents, and subcontractors of Consultant, except as otherwise
specified in this Agreement. All references to City include its elected officials, officers,
employees, agents, and volunteers except as otherwise specified in this Agreement. The
captions of the various articles and paragraphs are for convenience and ease of reference
only, and do not define, limit, augment, or describe the scope, content, or intent of this
Agreement.
3.5.14 Amendment; Modification. No supplement, modification, or
amendment of this Agreement shall be binding unless executed in writing and signed by
both Parties.
3.5.15 Waiver. No waiver of any default shall constitute a waiver of any
other default or breach, whether of the same or other covenant or condition. No waiver,
benefit, privilege, or service voluntarily given or performed by a Party shall give the other
Party any contractual rights by custom, estoppel, or otherwise.
3.5.16 No Third Party Beneficiaries. There are no intended third party
beneficiaries of any right or obligation assumed by the Parties.
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3.5.17 Invalidity, Severability. If any portion of this Agreement is declared
invalid, illegal, or otherwise unenforceable by a court of competent jurisdiction, the
remaining provisions shall continue in full force and effect.
3.5.18 Prohibited Interests. Consultant maintains and warrants that it has
not employed nor retained any company or person, other than a bona fide employee
working solely for Consultant, to solicit or secure this Agreement. Further, Consultant
warrants that it has not paid nor has it agreed to pay any company or person, other than
a bona fide employee working solely for Consultant, any fee, commission, percentage,
brokerage fee, gift or other consideration contingent upon or resulting from the award or
making of this Agreement. Consultant further agrees to file, or shall cause its employees
or subconsultants to file, a Statement of Economic Interest with the City's Filing Officer
as required under state law in the performance of the Services. For breach or violation
of this warranty, City shall have the right to rescind this Agreement without liability. For
the term of this Agreement, no member, officer or employee of City, during the term of his
or her service with City, shall have any direct interest in this Agreement, or obtain any
present or anticipated material benefit arising therefrom.
3.5.19 Equal Opportunity Employment. Consultant represents that it is an
equal opportunity employer and it shall not discriminate against any subcontractor,
employee or applicant for employment because of race, religion, color, national origin,
handicap, ancestry, sex or age. Such non-discrimination shall include, but not be limited
to, all activities related to initial employment, upgrading, demotion, transfer, recruitment
or recruitment advertising, layoff or termination. Consultant shall also comply with all
relevant provisions of City's Minority Business Enterprise program, Affirmative Action
Plan or other related programs or guidelines currently in effect or hereinafter enacted.
3.5.20 Labor Certification. By its signature hereunder, Consultant certifies
that it is aware of the provisions of Section 3700 of the California Labor Code which
require every employer to be insured against liability for Worker's Compensation or to
undertake self-insurance in accordance with the provisions of that Code, and agrees to
comply with such provisions before commencing the performance of the Services.
3.5.21 Authority to Enter Agreement. Consultant has all requisite power and
authority to conduct its business and to execute, deliver, and perform the Agreement.
Each Party warrants that the individuals who have signed this Agreement have the legal
power, right, and authority to make this Agreement and bind each respective Party.
3.5.22 Counterparts. This Agreement may be signed in counterparts, each
of which shall constitute an original.
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3.6 Subcontracting.
3.6.1 Prior Approval Required. Consultant shall not subcontract any
portion of the work required by this Agreement, except as expressly stated herein, without
prior written approval of City. Subcontracts, if any, shall contain a provision making them
subject to all provisions stipulated in this Agreement.
CITY OF ROSEMEAD TRIO COMMUNITY MEALS AN ELIOR
COMPANY
Ben Kim, City Manager
Name:
Attest:
Title:
Ericka Hernandez, City Clerk
Approved as to Form:
Rachel Richman, City Attorney
02/08
Document2
EXHIBIT A
`SCOPE OF SERVICES'
General Scope of Services. Contractor promises and agrees to furnish to the City all
labor, materials, tools, equipment, food, services, and incidental and customary work
necessary to fully and adequately supply the counseling necessary for the Project
("Services" ).All Services shall be subject to, and performed in accordance with, this
Agreement, the exhibit attached hereto and incorporated herein by reference, and all
applicable local, state and federal laws, rules and regulations.
1. NUMBER OF MEALS
The minimum requirement is estimated at 250 meals per week for on -site meals. There
are five (5) special events each year and the daily order may increase between 100-
150. There is no guarantee that the maximum number of meals will be reached. Box
lunches may be served upon the City's request. For any special lunches, the
Contractor shall be notified no less than two (2) weeks in advance.
2. MEAL STANDARDS
a. The City reserves the right to request a chemical analysis of any food delivered by
Contractor may be made at any time. The Contractor agrees to cooperate in having the
analysis made. If the analysis discloses that the food does not comply with the
specifications stated in this document, or other applicable governmental regulations, the
Contractor shall be liable for the cost of this analysis.
b. The Contractor shall be liable for meals that do not meet the nutritional standards and
requirements or are spoiled or unwholesome at time of delivery, or are incomplete, or
insufficient in number ordered, or are delivered after the time specified. In the event the
Contractor fails to deliver meals, other foods, or supplies as agreed upon, the City may
provide meals purchased from other places and charge the cost of the purchased meal
to the Contractor.
c. If any portion of a meal, other than the entree, is delivered in an unacceptable
condition, such as incorrect temperature (*potentially hazardous), less than contracted
portion, spoiled or too late, the Contractor shall be liable for the cost of that portion. If
the entree is unacceptable, the Contractor shall be liable for the cost of the entire meal.
In order to ensure conformance to the above, the delivery driver shall remain at the site
until the food is checked by staff. All shortages shall be noted on delivery slip for proper
crediting.
d. The Contractor agrees to monitor and evaluate meal preparation delivery,
transportation, and general standards of meal service. Meals need to arrive to the
center no later than 11:00 a.m. City of Rosemead — Senior Services Lunch Program
Request for Proposal No. 2025-12
3. MENUS
a. All menus shall be in compliance with the Older American Act Title III-C meal pattern
requirements, summarized in Sections G and H.
b. The Contractor has the responsibility for menu writing with concurrence of the City.
Contractor may meet or exceed standards.
c. The Contractor is responsible for typing and duplicating a monthly menu and
A-1
providing a copy one week prior to the new month.
d. All menu substitutions by the Contractor shall be submitted in writing for approval by
the City at least five (5) days prior to serving date. The Contractor may, however, in an
emergency situation make menu substitutions on verbal approval with a written notice
to follow for documentation.
e. Contractor shall follow guidelines related to potentially hazardous foods (PHFs), as
defined in the AAA Nutrition Policy and Procedures Manual and similar documents.
4. MEAL SPECIFICATIONS
Item
Serving Size
Meat
4 oz. edible portion (exclusive of bone,
at, ristle, etc.
Vegetables/Fruits
2 (1/2 cup each) servings (exclusive of
dessert
Juice (As needed to satisfy
Vitamin C requirements)
1/2 cup
Enriched bread or alternative (starch)
1 slice or 1/2 cup or equivalent
Margarine
1 teaspoon
Dessert
1/2 cup or equivalent
Milk
8 oz. or equivalent
Beverage (optional)
Coffee, decaffeinated coffee, or tea
Salad or Soup
1/2 cup salad or 6 oz. cup soup
5. MINIMUM GRADES
Minimum grades for all foods shall be as follows:
a. Beef: USDA Grade "A" Choice.
b. Pork: USDA Number 1 (as defined in S.R.A. Number 171, U.S. Standards and
Grades of
Pork Carcasses).
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
c. Lamb: USDA Choice.
d. Poultry: USDA Grade "A" to be used for all fresh and frozen poultry products. Necks,
backs, or wings shall not be used without prior approval of the Project Director or
Project Dietitian or Nutritionist. Reconstructed roll products are not acceptable.
e. Variety Meats: Grade Number 1 from USDA Government inspected plants.
f. Dairy Products: Following is to be used as minimum specifications for all graded dairy
products:
i. Eggs, fresh USDA or State Graded "A";
ii. Cheese, USDA Grade "A," non -processed cheese; and
iii. Milk shall be available in a variety of types, including whole, nonfat,
low -fat and buttermilk.
g. Fish and seafood must be fresh or frozen and be a nationally distributed brand
packed
under continuous inspection of the U.S. Department of Interior.
h. Canned Fruits and Juices: USDA Grade "A" (fancy) and Grade "B" (choice) are to be
used for all graded fruits and fruit juices, Grade "C" (standard) may be used for pie
rAW
and cobbler production only.
i. Fresh fruits: USDA Fancy to USDA Number 1 to be used for all graded fresh fruits as
a
minimum standard.
j. Fresh vegetables: USDA Fancy and Number 1 to be used for all graded fresh
vegetables
as a minimum standard.
k. Frozen fruits and vegetables: USDA Grade "A" is to be used for all graded frozen
fru its
and vegetables as a minimum standard.
I. In the preparation of all meals the Contractor shall use a minimum of simple sugars.
Each meal shall not exceed 1100 mg. sodium and shall be low in fat.
m. Special diets, specifically low sodium, low fat, and sugar free, shall be provided as
specified (optional).
n. 100% milk shall be available in a variety of types including whole, low -fat, nonfat,
buttermilk, soy, almond and oat milk.
City of Rosemead — Senior Services Lunch Program Request for Proposal No. 2025-12
o. Contractor shall provide all condiments which are normally served with specific
menus including, but not limited to, salt, pepper, salad dressing, tartar sauce,
mustard, catsup, cream, sugar, and garnishes such as lemon slices, parsley, etc. In
addition, the Contractor shall provide all soft goods/software, such as knives, forks,
spoons, cups, napkins, plates, etc.
p. Ground beef may be used no more often than two (2) times a week and must be solid
form such as meatloaf or Salisbury steak for one of the servings.
q. Textured vegetable protein may be used at no greater amount than 30% of total
protein.
r. Meat alternatives (dried beans, peas, lentils, nut butters) shall not be served more
often than one (1) time per week.
s. Desserts such as fruits, puddings, gelatin with fruit, ice cream, ice milk, sherbet, and
similar foods shall be served throughout the week in one-half (1/2) cup portions.
Oatmeal, wheat, and peanut butter cookies, not to exceed 80 calories per serving,
may be included once a week. High calorie desserts such as plain gelatin desserts,
cake, pie, cookies, and similar foods shall also be included but are to be limited to
once a week.
t. Different fruits shall be served at least three (3) days a week for desserts. Whole fruit
in season shall be served at least one time during each week. Canned fruit will be
water packed or packed in its own juice.
u. Menu - same entree cannot be served back-to-back or in the same week.
A-3
EXHIBIT B
See Attached "SCHEDULE OF SERVICES"
THE CONSULTANT WILL PROVIDE SERVICES BASED ON AN AGREED SCHEDULE BETWEEN THE
CITY AND THE CONSULTANT ON A DAILY BASIS.
EXHIBIT C
See Attached `FEE SCHEDULE'
The City agrees to pay the Consultant, compensation for the three-year agreement not
to exceed a total of $281,876.
Year One:
Not to exceed a total of $89,375.00.
Year Two:
Not to exceed a total of $93,913
Year Three:
Not to exceed a total of $98,588
The Consultant will invoice the City on a monthly basis.
C-1
EXHIBIT D
INSURANCE REQUIREMENTS
Prior to the beginning of and throughout the duration of the Work, Consultant will maintain
insurance in conformance with the requirements set forth below. Consultant will use
existing coverage to comply with these requirements. If that existing coverage does not
meet the requirements set forth here, Consultant agrees to amend, supplement or
endorse the existing coverage to do so. Consultant acknowledges that the insurance
coverage and policy limits set forth in this section constitute the minimum amount of
coverage required. Any insurance proceeds available to City in excess of the limits and
coverage required in this agreement and which is applicable to a given loss, will be
available to City.
Consultant shall provide the following types and amounts of insurance:
Commercial General Liability Insurance using Insurance Services Office "Commercial
General Liability" policy form CG 00 01 or the exact equivalent. Defense costs must be
paid in addition to limits. There shall be no cross liability exclusion for claims or suits by
one insured against another. Limits are subject to review but in no event less than
$1,000,000 per occurrence.
Business Auto Coverage on ISO Business Auto Coverage form CA 00 01 including
symbol 1 (Any Auto) or the exact equivalent. Limits are subject to review, but in no event
to be less that $1,000,000 per accident. If Consultant owns no vehicles, this requirement
may be satisfied by a non -owned auto endorsement to the general liability policy
described above. If Consultant or Consultant's employees will use personal autos in any
way on this project, Consultant shall provide evidence of personal auto liability coverage
for each such person.
Insurance procured pursuant to these requirements shall be written by insurers that are
admitted carriers in the state of California and with an A.M. Bests rating of A- or better
and a minimum financial size VII.
General conditions pertaining to provision of insurance coverage by Consultant.
Consultant and City agree to the following with respect to insurance provided by
Consultant:
1. Consultant agrees to have its insurer endorse the third party general liability
coverage required herein to include as additional insureds City, its officials,
employees and agents, using standard ISO endorsement No. CG 2010 with an
edition prior to 1992. Consultant also agrees to require all contractors, and
subcontractors to do likewise.
2. No liability insurance coverage provided to comply with this Agreement shall
prohibit Consultant, or Consultant's employees, or agents, from waiving the right
of subrogation prior to a loss. Consultant agrees to waive subrogation rights
D-1
against City regardless of the applicability of any insurance proceeds, and to
require all contractors and subcontractors to do likewise.
3. All insurance coverage and limits provided by Contractor and available or
applicable to this agreement are intended to apply to the full extent of the
policies. Nothing contained in this Agreement or any other agreement relating to
the City or its operations limits the application of such insurance coverage.
4. None of the coverages required herein will be in compliance with these
requirements if they include any limiting endorsement of any kind that has not
been first submitted to City and approved of in writing.
5. No liability policy shall contain any provision or definition that would serve to
eliminate so-called "third party action over" claims, including any exclusion for
bodily injury to an employee of the insured or of any contractor or subcontractor.
6. All coverage types and limits required are subject to approval, modification and
additional requirements by the City, as the need arises. Consultant shall not
make any reductions in scope of coverage (e.g. elimination of contractual liability
or reduction of discovery period) that may affect City's protection without City's
prior written consent.
7. Proof of compliance with these insurance requirements, consisting of certificates
of insurance evidencing all of the coverages required and an additional insured
endorsement to Consultant's general liability policy, shall be delivered to City at
or prior to the execution of this Agreement. In the event such proof of any
insurance is not delivered as required, or in the event such insurance is canceled
at any time and no replacement coverage is provided, City has the right, but not
the duty, to obtain any insurance it deems necessary to protect its interests under
this or any other agreement and to pay the premium. Any premium so paid by
City shall be charged to and promptly paid by Consultant or deducted from sums
due Consultant, at City option.
8. Certificate(s) are to reflect that the insurer will provide 30 days notice to City of
any cancellation of coverage. Consultant agrees to require its insurer to modify
such certificates to delete any exculpatory wording stating that failure of the
insurer to mail written notice of cancellation imposes no obligation, or that any
party will "endeavor" (as opposed to being required) to comply with the
requirements of the certificate.
9. It is acknowledged by the parties of this agreement that all insurance coverage
required to be provided by Consultant or any subcontractor, is intended to apply
first and on a primary, noncontributing basis in relation to any other insurance or
self insurance available to City.
10. Consultant agrees to ensure that subcontractors, and any other party involved
with the project who is brought onto or involved in the project by Consultant,
provide the same minimum insurance coverage required of Consultant.
D-2
Consultant agrees to monitor and review all such coverage and assumes all
responsibility for ensuring that such coverage is provided in conformity with the
requirements of this section. Consultant agrees that upon request, all
agreements with subcontractors and others engaged in the project will be
submitted to City for review.
11. Consultant agrees not to self -insure or to use any self -insured retentions or
deductibles on any portion of the insurance required herein and further agrees
that it will not allow any contractor, subcontractor, Architect, Engineer or other
entity or person in any way involved in the performance of work on the project
contemplated by this agreement to self -insure its obligations to City. If
Consultant's existing coverage includes a deductible or self -insured retention, the
deductible or self -insured retention must be declared to the City. At that time the
City shall review options with the Consultant, which may include reduction or
elimination of the deductible or selfinsured retention, substitution of other
coverage, or other solutions.
12. The City reserves the right at any time during the term of the contract to change
the amounts and types of insurance required by giving the Consultant ninety (90)
days advance written notice of such change. If such change results in substantial
additional cost to the Consultant, the City will negotiate additional compensation
proportional to the increased benefit to City.
13. For purposes of applying insurance coverage only, this Agreement will be
deemed to have been executed immediately upon any party hereto taking any
steps that can be deemed to be in furtherance of or towards performance of this
Agreement.
14. Consultant acknowledges and agrees that any actual or alleged failure on the
part of City to inform Consultant of non-compliance with any insurance
requirement in no way imposes any additional obligations on City nor does it
waive any rights hereunder in this or any other regard.
15. Consultant will renew the required coverage annually as long as City, or its
employees or agents face an exposure from operations of any type pursuant to
this agreement. This obligation applies whether or not the agreement is canceled
or terminated for any reason. Termination of this obligation is not effective until
City executes a written statement to that effect.
16. Consultant shall provide proof that policies of insurance required herein expiring
during the term of this Agreement have been renewed or replaced with other
policies providing at least the same coverage. Proof that such coverage has
been ordered shall be submitted prior to expiration. A coverage binder or letter
from Consultant's insurance agent to this effect is acceptable. A certificate of
insurance and/or additional insured endorsement as required in these
specifications applicable to the renewing or new coverage must be provided to
City within five days of the expiration of the coverages.
D-3
17.The provisions of any workers' compensation or similar act will not limit the
obligations of Consultant under this agreement. Consultant expressly agrees not
to use any statutory immunity defenses under such laws with respect to City, its
employees, officials and agents.
18. Requirements of specific coverage features or limits contained in this section are
not intended as limitations on coverage, limits or other requirements nor as a
waiver of any coverage normally provided by any given policy. Specific reference
to a given coverage feature is for purposes of clarification only as it pertains to a
given issue, and is not intended by any party or insured to be limiting or all-
inclusive.
19.These insurance requirements are intended to be separate and distinct from any
other provision in this agreement and are intended by the parties here to be
interpreted as such.
20.The requirements in this Section supersede all other sections and provisions of
this Agreement to the extent that any other section or provision conflicts with or
impairs the provisions of this Section.
21. Consultant agrees to be responsible for ensuring that no contract used by any
party involved in any way with the project reserves the right to charge City or
Consultant for the cost of additional insurance coverage required by this
agreement. Any such provisions are to be deleted with reference to City. It is not
the intent of City to reimburse any third party for the cost of complying with these
requirements. There shall be no recourse against City for payment of premiums
or other amounts with respect thereto.
Consultant agrees to provide immediate notice to City of any claim or loss against
Consultant arising out of the work performed under this agreement. City assumes no
obligation or liability by such notice, but has the right (but not the duty) to monitor the
handling of any such claim or claims if they are likely to involve City.
M,
Attachment C
TRIO Community Meals Proposal
a
MAY 29, 2025
CITY OF ROSEMEAD
PRESENTED BY
PRIMARY CONTACT
Donna Doran
TRIOCommunity donna.doran@triocommunitymeals.com
Meals (601)594-0252
TRIO
Community Meals INTRODUCTORY LETTER
lay 29, 2025
Tom Boecking, Parks and Recreation Director
City of Rosemead
8838 E. Valley Blvd.
Rosemead, CA 91770
Dear Tom and members of the City of Rosemead RFP evaluation committee,
TRIO Community Meals is honored to continue our longstanding partnership with the City of Rosemead's Older
Adult Nutrition Program. For over 20 years, you have entrusted us with the responsibility of nourishing older
adults in your communities —a responsibility we value deeply.
With more than 60 years of experience in Older Adult Nutrition Programs, TRIO brings proven expertise and a
comprehensive, tailored solution to meet the needs of the City of Rosemead's program. Our proposal features
freshly prepared meals produced at our centrally located Azusa, CA kitchen —ideally situated near your nutrition
sites to ensure timely, efficient service.
Our dedicated driver will continue to deliver meals and supplies reliably, with professionalism and courtesy. To
maintain uninterrupted service, we also operate a backup delivery vehicle as part of our contingency planning.
RIO is committed to supporting your mission through collaboration, transparency, and consistent communication.
Miguel Gomez will continue to lead our local team at Azusa with support from Aleli Garzon, North Hills Food
Service Director. Miguel and Aleli are supported by Joel Media, Area Manager, Victor Carranza, District Manager,
and Willie Ruffin, Director of Operations for California. Together, they bring strong leadership and operational
excellence to every aspect of service.
Thank you again for the opportunity to serve your community. We look forward to continuing our partnership
and enhancing the lives of the older adults you serve.
TRIO has no conflicts of interest that would limit our ability to provide the requested services.
For questions regarding our proposal, please contact our Client Partnership Director, Donna Doran, at
601.594.0252 or donna.doran@triocommunitymeals.com.
We appreciate your consideration.
With kind regards,
John Kirlc
President, Community Meals
john.kirk@triocommunitymeals.com
Donna Doran
Client Partnership Director
donna.doran@triocommunitymeals.com
TRIO COMMUNITYMEALS.COM
r t i
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{
r
t
•
Table of
Contents:_
4
a
Introductory Letter
2
Proposal Summary
4
TRIO Profile
7
TRIO Qualifications
27
Work Plan Proposed Approach
35
Staffing: Our Team Serving You
64
Proposed Innovation
95
Cost Proposal
98
\, / � � # t�
PROPOSAL
SUMMARY
PROPOSAL SUMMARY
Proposal Summary
TRIO Community Meals is proud to offer a reliable and high -quality solution for your congregate meal
program. Fresh, hot meals will be expertly prepared each day in our centrally located kitchen at 740 N
Dalton Ave, Azusa, CA 91702 with support from our North Hills, CA Central Kitchen. Every meal is
made from scratch using standardized recipes to ensure consistency, flavor, and nutritional integrity.
Our meals are crafted from high -quality ingredients sourced from trusted vendors. We prioritize taste
and nutrition, ensuring that your participants receive meals that are both satisfying and wholesome.
A TRIO's Registered Dietitian will ensure menus are in compliance with all nutritional requirements. Our
proprietary recipe database includes a wide array of menu options, offering flexibility and variety to keep
your program engaging and enjoyable.
Meals will be packaged in bulk and delivered hot to each site, with consistent, dependable delivery,
Monday through Friday. Our logistics team is trained to maintain temperature integrity and timeliness,
ensuring meals are ready for service upon arrival.
Food safety is at the core of our operations. TRIO implements a comprehensive food safety and
sanitation program that covers every stage —from ingredient sourcing to final delivery. Our rigorous staff
training program reinforces protocols related to food handling, workplace safety, and delivery practices.
TRIO provides your program with a food -focused local team that received continues training for food
safety, workplace safety and driving protocols. The local team is lead by Miguel Gomez who has 15 years
of experience in meals for Older Adult Nutrition Programs.
TRIO supports your program and the local team with key support departments. At the helm of each
department is a leader with cutting -edge knowledge in their area of expertise. Each leader provides
programs, training, and tools for TRIO food service directors to effectively manage the wide breadth
of a food service operation. These departments include Procurement, Culinary Development, Safety,
Training, Human Resources, Finance, Information Services, Legal/Risk Management, and a Client
Partnership Director.
To uphold our commitment to excellence, TRIO employs a robust Quality Assurance Program. This
system continuously monitors all aspects of our service and identifies opportunities for improvement,
providing you with peace of mind that TRIO will consistently meet and exceed your expectations.
CITY OF ROSEMEAD I S
PROPOSAL SUMMARY
Key TRIO Leaders
TRIO's food service management system and organization is designed to provide effective leadership
at the local central kitchen that is heavily supported by an extensive network of trained food service
professionals.
Aieli Garzon, Food Service Director
aleli.garzon@triocommunitymeals.com
626.815.8790
Oversees our Azusa Kitchen. Primarily based at our
North Hills Kitchen
Miguel Gomez, Assistant Food
Service Director
miguel.gomez@triocommunitymeals.com
818.895.1161
Manages TRIO's Azusa Central Kitchen
Victor Carranza, District Manager
818.564.3028
victor.carranza@triocommunitymeals.com
Joel Medina, Area Manager
joel.medina@triocommunitymeals.com
562.218.2813
Willie Ruffin, Regional Director of
Operations
willie.ruffin triocommunitymeals.com
323.274.8821
Anna Roberts, Senior Vice
President
anna.roberts@triocommunitymeals.com
601.664.3142
Elisa Compston, RD, Menu Systems
Dietitian
elise.compston@
triocommunitymeals.com
702.553.5404
Brian Bonanno, Senior Director of
Finance
brian.bonanno@elior-na.com
813.391.2555
Donna Doran, Client Partnership
Director
donna.doran@triocommunitymeals.com
601594.0252
John Kirk, President (authorized to
sign contract)
John.kirk@triocommunitymeals.com
601664.6221
CITY OF ROSEMEAD 1 6
TRIO PROFILE
PURPOSE
Just like you, at
TRIO Community Meals,
we are dedicated to and
deeply passionate about the
mission of serving seniors
in your communities,
enabling them to age
in place at home by
promoting the health,
well-being, and dignity
of all seniors.
%M
TRIO PROFILE
What Sets TRIO Apart
TRIO stands out from other companies through our tailored approach to meal production and delivery,
which aligns seamlessly with your agency's mission. With over 60 years of experience in nutrition
programs for the most vulnerable, our strong leadership at both the local and corporate levels drives our
commitment to excellence.
Currently, TRIO Community Meals partners with over 450 senior nutrition client agencies across the
country. Our extensive range of contracts, coupled with a 98% client retention rate, underscores our
expertise and reliability in preparing and delivering community -based nutrition meals. The longevity
of our contracts further reflects our consistent ability to meet and sustain all required services, and
financial stability.
We distinguish ourselves by preparing meals from scratch, adhering to standardized recipes that ensure
consistent quality. Our proprietary recipe database offers a diverse selection of menu items, guaranteeing
a variety of meals that your participants will enjoy.
Our reliable and consistent delivery model ensures that meals arrive safely and on -time, supported by a
proven contingency plan that guarantees your participants always receive the necessary meals to age in
-)lace at home.
TRIO leverages extensive experience, deep expertise, and vast resources to maximize every dollar spent,
ensuring cost savings while maintaining top performance and superior quality.
We also prioritize safety through our comprehensive food safety and sanitation program, which touches
every point of production and delivery. Our rigorous training program complements this by reinforcing
food safety, workplace safety, and driver protocols, ensuring that every meal meets the highest standards.
TRIO's Quality Assurance Program ensures that every aspect of our service is continuously monitored
and improved, providing you with confidence that TRIO will consistently deliver exceptional service.
TRIO supports your program and the local team with key support departments. At the helm of each
department is a leader with cutting -edge knowledge in their area of expertise. Each leader provides
programs, training, and tools for TRIO food service directors to effectively manage the wide breadth
of a food service operation. These departments include Procurement, Culinary Development, Safety,
Training, Human Resources, Finance, Information Services, Legal/Risk Management, and a Client
Partnership Director.
In closing, with a mission to impact the lives of our most vulnerable population, TRIO's focus remains
-)n community -based nutrition programs. We provide comprehensive solutions that meet your current
needs and the ability to adapt to your future program growth.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 9
TRIO PROFILE
Company History
For over 60 years, TRIO Community Meals has partnered with older adult nutrition agencies across
our nation. Throughout our history, we have implemented hundreds of new programs and maintained
services even in disasters and a pandemic. For each client agency, TRIO tailors meal production and
delivery solutions to align with the agency's mission.
Our fresh meal production experience includes:
• Locally prepared meals that are delivered hot, • Medically -tailored Special Diets
chilled and frozen Culturally -diverse meals
• Pre -plated meals and bulk meals
• Grab-N-Go meals
• Congregate and home -delivered meals
Our frozen meal production experience includes:
• Over 20 years producing 350,000 meals each week in two USDA -inspected frozen meal production
plants in Mississippi and California.
Today, TRIO operates out of 90 Central Kitchens in 26 states, serving over 450 client agencies. Through
the years, TRIO has perfected our operational processes and procedures to provide a quality meal and
exemplary service. As a subsidiary of Elior North America, TRIO provides our teams with industry -
leading health and wellness experts, innovative technology solutions, team and leadership training and
development, and the scale to deliver the exceptional menu seniors expect at the best possible value.
125 mil
Meals Produced
Annually
Congregate and home -
delivered meals to
nourish seniors
1�700+
Team
Members
Develop, prepare,
package, and deliver meals
to seniors every day
�Z
Central
Kitchens
Centrally located to serve
congregate locations and
seniors' homes
13
TRIO
Dietitians
Plan nutritious meals that
seniors enjoy and promote
health and well-being
CITY OF ROSEMEAD 1 10
TRIO PROFILE
P 4,
ELIOR
FAMILY OF COMPANIES
COMMUNITY MEALS
Elior North America is the parent company of
TRIO Community Meals. There are five industry
segments and 13 distinct hospitality companies in
the Elior North America family of companies. The
companies combined represent SO years of industry
experience and 16,000 team members united in our
passion for food, service, and excellence.
The mission of all Elior North America companies is
to provide healthy, delicious meals every day to every
customer so they can feel their best, and in turn, help
our business partners be their best.
EDUCATION HEALTHCARE CORRECTIONS
DINING & EVENTS
TRIO will perform all the duties to successfully fulfill the contract obligations.
There is no relevant litigation that will prevent TRIO from performing the contract terms.
CITY OF ROSEMEAD 1 11
TRIO PROFILE
Bateman joins
Elior North America.
Valley and Lindley join
the Elior North America `-
family of companies.
64 Years at a Glance
TRIO's Client
satisfaction scores
at all time high! 98%
Retention Rate.
TRIO Communities
Meals is formed by
bringing together
companies Valley,
Bateman and Lindley,
establishing Elior North
America's Community
Meals segment
led by John Kirk.
Bateman Community Living is
formed and begins serving seniors.
Lindley Food Service is founded and
begins foodservice management.
Valley begins contract
with Older Americans
Act Senior Nutrition
Programs in Mississippi.
Older Americans
Act (OAA) enacted.
Valley Services, Inc. begins
foodservice management.
CITY OF ROSEMEAD 1 12
TRIO PROFILE
AZUSA, CA Central Kitchen
Organizational Chart
CI
The Azusa kitchen will be
further supported by our
North Hills kitchen, ensuring
continuity of operations,
additional production capacity,
and enhanced logistical
flexibility to meet your needs
effectively.
ANNA ROBERTS .___________
Senior Vice President
WILLIE RUFFIN
Regional Manager
VICTOR CARRANZA
District Manager
CENTRAL KITCHEN
ALELI GARZON
Food Service Director
MIGUEL GOMEZ
Assistant Food Service
Director, Azusa Kitchen
FOOD SERVICE
WORKER/DRIVER (5)
Operations Manager/
Quality Assurance
ELISE COMPSTON,
RD
Menu Systems Dietitian
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 13
TRIO PROFILE
TRIO Organizational Charts
John Kirk
President of
The local teams
Community Meals
directly report to
Victor Carranza.
MARIO REYES,
WCMC, CEC
Victor is supported
Director of Culinary &
Innovation
by Willie Ruffin,
SHELLY KRIEG
Division Admin Asst
Regional Manager,
Who reports t0
p
ROSE ASHRAF
Operations Manager/
Anna Roberts, Sr.
Quality Assurance
Vice President of
TRIO Operations.
ANNA ROBERTS
Sr Vice President
WILLIE RUFFIN
CHAD LEE
BOB SANTANA
TAMMY KINGERY
Regional Manager
t„ 8 8
Regional Manager
8 8
Regional Manager
ADAM TYLER
Director of Menu
West
Southeast / East
Southwest / MN
Regional Manager
8 8
Systems
CASEY
MICHAEL
TERRY CONATY
ERNIE
MARIE ASHMAN
HASLEBACHER
CRISPIN
District Manager
HAGEENMAIER
Lead Dietitian
District Manager
g
District Manager
District Manager
MENU SYSTEMS
---i
VICTOR
DAMES MAY
DARREL PITRE
BILL
DIETITIAN II
CARRANZA
District Manager
District Manager
SALLUSTRO
Sarah Hutsler
Veronica Gober
LDistrict Manager, CA
District Manager
MARK PRINCE
ADAM CORBIN
MENU SYSTEMS
JOEL MEDINA
District Manager
District Manager
CRAIG KERBS
DIETITIAN III
Area Manager
Resource Manager
Mandy Patrick
Southern CA
BOB GRAFF
ALEX SIVIRA
Resource Manager
J ASON LOYCHE '
Resource Manager
JOSEPH VANCE
MENU SYSTEMS
Resource Manager
GREG
Resource Manager
DIETITIAN
West Coast
ROSE JONES
SCHUMACHER
Adrienne Broughton
Resource Manager
Resource Manager
Amanda Ochoa
AMY FALETTI
Jennifer Sarych
District Manager
CATHY ARFT
ALISSA LESTAGE
Kim Dommert
Area Manager
Area Manager
Elisa Compston
_
Courtney Furr
Jillian Wagner
Lindsey Rudolp
— CON FIDENTIALJPROPRIETARY —
CITY OF ROSEMEAD 1 14
TRIO PROFILE
The relationships between the local teams and TRIO's main office are illustrated below.
John Kirk
---------------------------------- President of
Community Meals
ANNA ROBERTS TAMMY KINGERY
, Senior Vice President Director of Menu Systems
,
,
WELISE COMPSTON
ILLIE RUFFIN
Menu Systems Dietitian
Regional Manager
`— DIETITIANS & MENU
VICTOR CARRANZA SPECIALISTS
District Manager
,
,
,
,
Support
Departments
HUMAN
FINANCE
PROCUREMENT CULINARY
RESOURCES
BRIAN BONANNO
------------------------------------
KATIE GIRONDA
Regional Finance
SAFETY/RISK
TRAINING
Senior HR Partner
Director
- - - - - MANAGEMENT
BECKYSORENSON
DIVISION FINANCE -----------------------------------
Sr. HR Business Partner
TEAM
Jamie Davis
Tracy Dunn
_ _ _ _ _ INFORMATION MARKETING
SERVICES
JENNIFER SOLOMON
HR Manager
i
i
'------------------ CLIENT
GABRIELLE CLICK
PARTNERSHIP
HR Manager
DIRECTOR
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD I IS
TRIO PROFILE
MEALS
"WHEELS
NATIONAL ASSOCIATIONS
NASUAD
»atronet As�ac �atrnn of titatrs
United for Agtnq and rlilabOiue,
USAog"—ir�
g
Leaders in Aging Well at Home
California
� Department
ofAGING
TRIO Community Meals is a major sponsor and participate in the following national associations, so that
we can continually evolve along with the newest and best systems to care for today's seniors.
• USAging
• National Association of Nutrition Service Providers (NANASP)
• National State Units on Aging (NASUAD)
• Meals on Wheels America
• Meals on Wheels of California
• California Department of Aging
CITY OF ROSEMEAD 1 16
TRIO PROFILE
Financial Stability, Capacity
& Resources
TRIO is a financially stable and well -managed organization with a strong record of fiscal responsibility.
Our commitment to transparency and sound financial stewardship is reflected in our annual independent
audits. We are pleased to share our most recent audit report, which confirms our financial health and
ongoing ability to meet operational and contractual obligations.
TRIO is well -positioned, with the infrastructure, operational expertise, and financial resources necessary
to support your current program and any expansion. Our experienced leadership team, scalable systems,
and investment in kitchen equipment and logistics ensure that we can seamlessly take on additional
volume while maintaining the high standards our partners expect. We are prepared to meet increased
demand and are committed to delivering consistent, high -quality service as we expand our reach.
Please find our audit for your review.
CONFIDENTIAL/PRt
CITY OF ROSEMEAD
I•
TKIU
nUALIFICATIC
TRIO QUALIFICATIONS
e�
Experience with Proven Effectiveness
TRIO Community Meals brings a national footprint and proven results to every partnership. We
currently serve over 450 senior nutrition client agencies across the country, delivering customized, high -
quality meal solutions that align with each program's goals and community needs.
Our extensive range of contracts, paired with an impressive 98% client retention rate, speaks to the
strength of our relationships, the reliability of our service, and the trust clients place in TRIO year
after year. The longevity of our contracts is a testament to our ability to consistently meet and sustain
all required services —from nutritional standards and food safety compliance to timely deliveries and
responsive customer support.
We demonstrate effectiveness through:
• Exceptional Client Satisfaction: Many of our partners have been with TRIO for multiple contract
cycles, citing our dependability, flexibility, and partnership -focused approach.
• Consistent Performance Metrics: We meet or exceed benchmarks related to meal quality,
temperature control, delivery timeliness, and dietary compliance.
• Rigorous Quality Assurance: Our QA program includes internal audits, Registered Dietitian
oversight, and responsive communication protocols to ensure we continuously improve and adapt.
• Operational Adaptability: Whether responding to supply chain disruptions, adjusting menus
based on product availability, or scaling quickly to meet increased demand, TRIO ensures seamless
service continuity.
• Nutritional Verification: We provide truthful nutritional data based on the actual ingredients and
recipes, providing assurance that older adults receive the critical nutrition they need.
Our results -driven, client -centered approach has made TRIO a trusted leader in senior nutrition.
We don't just meet expectations —we build long-lasting partnerships that deliver- meaningful
community impact.
CON FIDENTIAL/PROPRIETA[
CITY OF ROSEMEAD 1 28
.A .
TRIO QUALIFICATIONS
Adherence to Schedule and Budget
TRIO has consistently demonstrated strong adherence to both meal schedules and allocated budgets
for your program as well as other clients. We manage the meal program with a clear timeline, close
monitoring and budget framework, supported by proactive planning, transparent communication, and
responsive adjustments to unforeseen challenges. Deliverables have been completed on time.
Budget performance has remained within the agreed parameters through fiscally responsible protocols
that while maintaining quality standards. This disciplined approach underscores the Contractor's
commitment to delivering quality outcomes while being a responsible steward of financial resources.
.4 ,
CITY OF ROSE
TRIO QUALIFICATIONS
Current Contracts
Demonstrating our commitment to client partnerships, a few examples of TRIO's current clients are
listed below. For each client, TRIO provides freshly prepared meals delivered to the client's centers. TRIO
delivers meals in bulk and pre -plated, depending on the agency preferences.
,. ..i44.:_
,
Houston -Harris County
8000 N Stadium Dr, Suite 800
Area Agency on Aging
Houston, TX 77054
2004
8,000
ONEgeneration
17400 Victory Blvd
Van Nuys CA 91406
1994
8,000
Human Services
6800 Florence Ave
Association, CA
Bell, CA 90201-4957
1988
4,000
Southeast Area
10400 Pioneer Blvd, Suite 9
Social Services
Santa Fe Springs CA 90670
2002
500
Salt Lalce County Aging
2001 S State St N4300
& Adult Services
Salt Lake City, UT 84190
2005
1,900
City of San Jose
200 E Santa Clara St
San Jose CA 95113
2011
2,000
Serving Seniors
525 14th St, Suite 200 San
Diego CA 92101
2011
2,500
Mid -Cumberland HRA
1101 Kermit Dr # 300
Nashville, TN 37217
2016
700
- CON FIDENTIAL(PROPRIETARY
CITY OF ROSEMEAD 1 30
"The Visiting Nurse Association of
Texas's efforts and objectives are to
provide social services and end of life
care to those that need services in
North Texas. TRIO is a great partner
that keeps our Meals on Wheels
Kitchen moving forward and allowing
up to meet our mission to provide
care to our community. Without their
support we could not make meals for
more than 6,500 clients each day."
—Visiting Nursing Association of Texas
M
"I continue to be impressed by the
quality of food and customer service
that Trio provides to these consumers.
They continually go the extra mile to
ensure quality, nutritious food to our
aging and homebound consumers.
Our annual customer service and
food quality survey reflects this
statement with consistent scores over
9o-95% in all categories. I'm incredible
grateful for their commitment to our
program."
—Northwest Senior
& Disability Services
TRIO QUALIFICATIONS
LETTERS OF RECOMMENDATION
Meals on Wheels
May 22, 2024
Re: Letter of Support - Trio Community Meals
To Whom it May Concern:
Please accept this letter from Meals on Wheels of RI as a formal communication that
expresses our support of Trio Community Meals. Meals on Wheels of RI went to a
competitive bid process for our Home -Delivered Meal Program Catering Contract in
2021 and Trio Community Meals was by far the stronger vendor.
I will offer that the strength of Trio's operation has contributed to the strength of Meals
on Wheels of RI. During the pandemic, they ability to continue without disruption
enabled our continued service delivery. They were "in our foxhole" and helped us
surge from 1,100 meals a day to as many as 4,000 meals a day. We have a terrific
relationship with their operations and leadership them and truly believe they are only a
phone call away.
As we began to change as an organization to meet the emerging needs of the
populations we serve, Trio was quick to provide support in adding two culturally
responsive menus and a cardiac medically tailored menu with more in development.
At this point in my tenure at Meals on Wheels of RI, I can't think of a better catering
partner.
If you have any questions about Trio's services or qualifications, please do not hesitate
to contact me at (401) 351-6700.
Sincerely,
Meghan Grady
Executive Director
70 Bath Street I Providence, RI 102908 1 tel 401.351.6700 fax 401.351.6750 1 rimeals.org
CITY OF ROSEMEAD 1 32
TRIO QUALIFICATIONS
Formerly Elder Services of the Merrimack Valleyand North Shore
To whom it may concern:
I am writing this Letter of Recommendation in recognition and support for our
trusted food partner, Trio Community Meals. I have had the distinct pleasure to have
worked directly over the past decade with Trio and I can attest that Trio consistently
meets and exceeds our expectations for food quality, customer support, and
responsiveness.
AgeSpan serves daily over 3,000 meals, in (28) communities and serves (6)
different therapeutic meals, (2) ethnic meals, as well as cold suppers. Trio Community
Meals provides all of these meal types and could provide even more options to our
program if requested.
Trio Community Meals provides skilled management, cost effective options and
flexibility to allow our program, our community partners, and our consumers the best
possible Home Delivered, Congregate and Grab and Go meals every day.
If you require any additional information or customer feedback, please feel free to
reach out to me.
Derek Anderson
Director of Nutrition Programs
AgeSpan
280 Merrimack Street, Suite 400, Lawrence, MA 01843
Direct: 978-651-3017
Main: 978-683-7747 or 800-892-0890
agespan.org
978-683-7747 - 800-892-0890 - info@agespan.org
280 Merrimack Street - Suite 400 - Lawrence, MA 01843 / 300 Rosewood Drive - Suite 200 - Danvers, MA 01923
CITY OF ROSEMEAD 1 33
TRIO QUALIFICATIONS
MDHS
MISSISSIPPI DEPARTMENT OF HUMAN SERVICES
January 19, 2024
Re: Letter of Recommendation for TRIO Community Meals
To Whom It May Concern:
Robert G. Anderson
rkmalvP DifuY to/
I am pleased to provide a letter of recommendation for TRIO Community Meals on behalf of the
Mississippi Department of Human Services, Division of Aging Services. For 45 years, TRIO has
provided freshly prepared and frozen meals for the state of Mississippi's Elderly Nutrition
Program. TRIO drivers deliver freshly prepared meals to senior centers and door-to-door
delivery of frozen meals to homebound older adults. TRIO provides fresh meals from three (3)
main kitchens and frozen meals from their Traditions operation with five (5) distribution
locations.
Our robust program serves ten (10) regions. TRIO navigates the 10 regions to satisfy their
region's expectations. All initiatives are led by the Regional Manager, Adam Tyler, who is
supported by the Sr Vice -President, Anna Roberts.
As our agency continues to respond to changes in our clients' needs, TRIO supports our
Program with adaptations. Most recently, as an example, TRIO provided a sampling of new
frozen meals for our program. They also support our state meetings with the Nutrition
Coordinators. We value our partnership with TRIO and would recommend their services to
others looking for a dependable partner for their nutrition work.
Sincerely,
J
l
Rachelle S. Richardson
Deputy Executive Director for Age -Related Programs
200S. L.-,nial St., P.O. Eux �.��J 1 b;Ickson, A4S : Ilu�.� (I;tl1I iS�I %1`.nfI
Offering Mississippians young and old tangible help today to create lasting hope for tomorrow.
CITY OF ROSEMEAD 1 34
F]
WORK PLAN
PROPOSED
APPROACH
WORK PLAN PROPOSED APPROACH
Statement of Understanding
TRIO Community Meals fully understands and supports the current objectives of the City of Rosemead
Senior Services. With over two decades of continuous service to the City, our dedicated team of senior
meal professionals possesses deep institutional knowledge and operational familiarity with your program's
specific needs and expectations.
In accordance with the requirements outlined in the Request for Proposal (RFP), TRIO will provide all
necessary food and equipment for the preparation and delivery of nutritious meals to individuals aged
60 and older. Meal service will occur Monday through Friday, excluding City -designated holidays. We will
continue to uphold all applicable State and Federal regulations, including full compliance with the Los
Angeles County Nutrition Policies and Procedures Manual.
We recognize that the City of Rosemead has consistently operated with a fiscally responsible and service -
focused philosophy since its incorporation in 1959, largely utilizing a contract services model. TRIO
acknowledges the importance of the City Council's role in establishing fiscal year goals that shape budget
priorities and operational objectives. We remain committed to aligning our services with these evolving
goals —focusing on financial sustainability, enhancing public safety, promoting environmental stewardship
and economic development, and supporting the beautification of both residential neighborhoods and
commercial corridors.
TRIO is committed to ongoing collaboration with City -designated staff to
fulfill program requirements and ensure seamless service delivery,
as specified in the RFP. We value our long-standing
partnership and stand ready to adapt and evolve
our services in response to the City's future
strategic direction
0
— CONFID
CITY OF ROSEMEAD 1 36
WORK PLAN PROPOSED APPROACH
Local Central Kitchen
TRIO will continue to prepare fresh meals daily at our Central Kitchen located at in Azusa, CA, located
a short distance from your center. The facility has ample space to meet your program's current meal
volume and allows us to expand production as your program grows.
The kitchen is designed with the equipment necessary to produce meals that meet your specifications. All
equipment meets the standards of the California Public Health Department, is approved by the National
Sanitation Foundation, and meets all other mandated standards.
Key benefits of a centrally located facility for efficient meal distribution include:
1. Reduced Transportation Time: Shorter distances to nutrition sites mean faster delivery times,
ensuring meals remain fresh.
2. Lower Transportation Costs: Proximity to sites reduces fuel costs and vehicle wear and tear,
resulting in cost savings.
3. Improved Coordination: A central location allows for easier coordination and communication
with nearby sites.
4. Flexibility: Being close to multiple sites offers flexibility in managing last-minute changes or
urgent deliveries.
5. Enhanced Service Reliability: Reduced travel distances minimize the risk of delays, improving
overall service reliability.
low
7M
WORK PLAN PROPOSED APPROACH
Food Preparation
All fresh, hot meals for your program will be freshly prepared in our Azusa, CA central kitchen.
Throughout production, the food service director or production supervisor will be on -site.
To ensure a great meal program, we implement the following food preparation protocols for all meals:
• We will prioritize scratch -made food to give seniors the homemade flavors they enjoy.
• Pre -made items are of good quality and kept to a minimum.
• Our team follows an organized plan for pre -prep of the next day's service, setting a foundation for
a well -planned delivery. Pre -prep of hazardous foods will not exceed 24 hours before serving.
• All meals are prepared on the day of service to ensure freshness.
• Our team follows standardized recipes designed for this program by accurately measuring and
weighing ingredients and following recipe directions.
• We follow our strict food safety protocols, outlined in our food safety section.
• We plan production procedures and delivery routes to deliver the freshest possible food.
• We minimize food waste.
• We adhere to the approved menu by procuring ingredients in advance of production. If a menu
change is necessary, we will submit the substitution in writing three days before serving. We will
communicate menu changes to the impacted nutrition sites.
Menus
TRIO will follow the County -approved menu.
0
CITY Of ROSEMEAD 1 38
WORK PLAN PROPOSED APPROACH
Food Purchasing System
At TRIO Community Meals, our Procurement Team plays a critical role in building and sustaining a
reliable, diverse, and efficient supply chain. Designed to deliver value across all of Elior North America's
client programs, our approach is rooted in innovation, quality, and food safety.
Each manufacturer in our network is rigorously vetted by our Procurement Team to ensure compliance
with TRIO's high standards of quality, consistency, and safety. Products are procured through well -
established contracts with leading broadline distributors including Sysco Corporation, Network
Distribution, and National Produce Consultants. These trusted partners support the seamless delivery of
ingredients and supplies essential to our daily operations.
To further elevate product quality and consistency, TRIO recently launched a comprehensive review
and assessment of all food products used across our company and sister companies within Elior North
America. This cross -functional initiative —led by our Culinary, Nutrition, Procurement, and Menu
Management Teams —ensures that for every product category, we are selecting the highest quality
options available from our manufacturing partners.
As a direct result of this initiative, for example, we are transitioning from frozen to fresh chicken for
everal menu items. This change delivers superior quality, with fresher, more tender meat that enhances
both flavor and texture. It also guarantees product integrity, ensuring meals are prepared with ingredients
that maintain their natural moisture and freshness.
Our Procurement Team also maintains continuous communication with vendors to stay ahead of shifting
market conditions. This proactive approach allows us to adapt menus in advance when potential product
shortages are identified —minimizing disruptions and safeguarding your planned offerings.
To ensure compliance and consistency at every level, Food Service Directors are required to source only
from vendors and distributors approved by our corporate Procurement Team. This control ensures that
all purchased ingredients, supplies, and chemicals meet our rigorous quality standards.
31A
CITY OF ROSEMEAD 1 39
WORK PLAN PROPOSED APPROACH
TRIO provides our broadline distributor with detailed ingredient forecasts aligned with your menu,
minimizing the need for substitutions and ensuring your meals are served exactly as planned. This level of
planning and oversight is foundational to delivering consistently high -quality meals.
To further support local operations, the Procurement Team and District Manager closely monitor
weekly purchasing reports. This oversight reinforces accountability and ensures adherence to TRIO's
standards of excellence.
Additionally, TRIO maintains access to several secondary food distributors, ensuring flexibility and
continuity in service. Our distribution contract with Sysco provides us with priority access in the supply
chain. Coupled with our national purchasing power, this enables us to secure competitive pricing —
delivering cost savings that are passed directly to your program.
We source the following from reputable local vendors:
M i I It I Alta Dena Dairy
Bread I Bimbo Baking Company
Produce I Nature's Produce
CITY OF R05JVL,1
40
WORK PLAN PROPOSED APPROACH
Food Delivery System
TRIO will maintain one transit van and one backup vehicle for delivery to your senior center.
DELIVERY PROTOCOLS
• Delivery will occur between 10:00 AM and 10:30 AM.
• Utilizing our proprietary routing and fleet management system, TRIO strategically plans delivery
routes to minimize transportation time, ensure efficient fuel usage, and guarantee on -time arrivals.
Each vehicle's location is tracked in real-time, and driver behavior is monitored to uphold the
highest standards of safety and accountability.
• Before leaving the kitchen, the TRIO driver verifies the accurate quantity of meals and items
loaded for each delivery stop. This pre -departure check helps ensure every site receives exactly
what is needed.
• TRIO drivers follow a reverse -loading process, placing the last stop's items in first to ensure
accurate and efficient offloading. All items designated for your center are grouped together in the
vehicle, minimizing the risk of misplacement and ensuring complete, accurate deliveries.
• Upon arrival at your center, the TRIO driver will promptly notify your designated representative.
• The driver will then unload all items and place them in your preferred storage or staging
location, as instructed.
• Before departure, the driver will conduct a final verification of all meal item counts to confirm
that the correct quantities have been delivered, ensuring you have everything needed to serve all
participants without interruption.
The Ford Transit Cargo Van is TRIO's vehicle standard for transportation. We selected this model
because of its large cargo volume of 487.3 cubic feet, as well as the temperature controls, eco-friendly
features and safety features detailed below:
i
i
CITY OF ROSEMEAD 1 41
WORK PLAN PROPOSED APPROACH
• SmartPower auto start/stop reduces fuel consumption and emissions.
• Smart Acceleration Truncation, a patented Ford technology, adjusts performance in part based on
laden and unladen conditions to help reduce fuel usage.
Front and rear split -view cameras supply a 180-degree view in front of and behind the driver.
• Pre -Collision Assist with automatic emergency braking can alert drivers to potential collisions with
vehicles or other obstacles detected. If an impact is imminent and the driver does not take action,
brakes can activate and apply automatically.
CITY OF ROSEMEAD 1 42
WORK PLAN PROPOSED APPROACH
VEHICLE MAINTENANCE
Using telematics, TRIO monitors our vehicles to track where they go, how they are used, and how
well they are running. These actionable insights help us ensure that our vehicles remain road -ready, our
drivers are safe, and our operational costs are well managed.
Our comprehensive vehicle maintenance plan focuses on these main categories:
• In -Cab Checks
• Road Test Checks
• Lubrication & Engine Services
• Cab & Body Inspection
• Wheel & Brake Checks
• Engine, Transmission, Rear
& Clutch Checks
We require our drivers to conduct a vehicle inspection every morning before they can start loading
meals. This inspection includes oil, coolant, tires, lights, wipers, turn signals, and horn. Should a vehicle fail
to make the grade, then that driver uses our backup vehicle, while the truck is sent to a local vendor for
a more detailed inspection or repair. Regular monthly maintenance includes oil changes, lubrication, tire
,-eplacement, and other services as needed.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 43
WORK PLAN PROPOSED APPROACH
Food Packaging System
Food items are sensibly portioned and packaged to minimize spillage during transit and ease of handling by the
site servers. The weight of a filled pans will not exceed 20 pounds.
Our team portions hot, bulk food items such as entrees, vegetables and hot desserts into stainless steel pans,
being careful not to overfill the pan. The hot food pans are then covered with plastic film, foil, and a stainless -
steel lid to prevent spillage in transit.
Soft items such as fresh fruit, desserts, and breads are packaged to prevent crushing or bruising. Cookies
are individually packaged in plastic bags, then shingled in a pan to prevent crushing. Cornbread and sheet
cake portions are layered in a pan with parchment paper between each layer- to separate layers. Pans are
covered with film.
The team labels all transport equipment to ensure all items on the vehicle are delivered to the site. Bulk
hot food pans are labeled with the contents, number of portions, and site name. Other bulk containers,
such as milk crates, cornbread sheet pans, and bagged/boxed supplies, are labeled with the site name and
number of portions.
We will maintain proper food temperature to ensure safe, quality meals are delivered. Hot foods are
maintained at 140' F, chilled foods at 40' F, and frozen meals at 0° F. Our food preparation and delivery
equipment meets the National Sanitation Foundation (NSF) requirements and complies with all local, statc_,
and federal guidelines regarding meal delivery. Drivers clean and sanitize all transportation and delivery
equipment daily to safeguard against bacterial growth and maintain an attractive appearance.
Hot food pans are transported in the Cambr-o Front -loading 300 MPC Carrier. TRIO selected this
carrier because of its ability to maintain safe temperatures, can be thoroughly cleaned and easily stack for
transportation. Based on the most recent model, the Cambro 300 series maintains temperature as follows:
Starting Temperature
1 Hour
2 Hours
3 Hours
4 Hours
Holding Hot Foods HoldinLy Cold Foods
191 OF
33.8°F
1860F
34.4°F
182°F
357
1790F
35.6°F
1760F
36.2°F
TRIO selected this carrier because of its
ability to maintain safe temperatures; can
be thoroughly cleaned and easily stacked for
transportation.
Milk and other cold items are placed in ice chests layered with sheets of ice.
CITY OF ROSEMEAD 1 44
WORK PLAN PROPOSED APPROACH
DELIVERY TICKET: MEAL COUNT, TEMPERATURE
VERIFICATION, AND MEAL EVALUATION
The nutrition site representative will record the following quality assurance criteria on the delivery ticket:
• Temperature of each food item upon • Participant feedback regarding the meal quality
delivery and at service • Time of delivery
• Number of portions received for each menu
item, noting shortages
TRIO uses the completed delivery ticket for accurate billing, monitoring shortages, measuring meal
quality, and driver performance.
SAMPLE DELIVERY TICKET
CITY OF ROSEMEAD 1 45
WORK PLAN PROPOSED APPROACH
Our drivers positively impact the lives of seniors every day with genuine care for delivering meals and
disposables on time.
They receive continuous hospitality and driver safety training to ensure they provide exemplary service.
Dressed in professional uniforms, our drivers are easily identifiable for your team.
For immediate communication, TRIO drivers can be reached by cell phone while in route.
CITY OF ROSEMEAD 1 46
WORK PLAN PROPOSED APPROACH
SAFETY & SANITATION PROCEDURES
Food Safety
Food safety is at the forefront of TRIO operations. We care about the people we serve each day and we
are committed to ensuring that the food we serve uses quality ingredients, safe food handling procedures,
is safe to consume, and prepared with integrity.
Elior North America's Food and Workplace Safety Committee drives programs with updated safety
protocols. As part of this committee, TRIO's Director of Safety and Operational Excellence supports
TRIO operations in their commitment to safety and sanitation. TRIO's food safety policies and
procedures are reinforced through continuous education including monthly training programs and online
tools including Elior University.
All managers must pass an approved food safety manager certification course (e.g. a full -day ServSafe
class) and recertification is required at least every five years, sometimes earlier depending on local
regulatory requirements. A ServSafe Manager must be on site at all times during operating hours. All
of TRIO's food service directors are Seafood HACCP certified. TRIO also provides allergen and gluten
awareness training to all team members.
FOOD ALLERGIES & GLUTEN
PREVENTING AN ALLERGIC REACTION
COMMUNICATE
• Initial contact
Eswa�m Km e,eh n•.o
ud ywlP e..mem rw onermy:.
• Weekly commurdcation
gr. s.� ee mnn'rnr+en m'leost
n -e Ix w.,tg tnuM
sen�ce ro.e�.:Ym n «.cwacv
• Designato o troinod
Allergen & Gluten Aware
Go -To team member
o er god tz'questbn
reyurdmy a'Ie,yen a,W 9lufen
• NEVER GUESSs
n yov M rwt srur:: !M unzr
to o yvezt"s inquvr. rerer them
o me ans.yen „et aJ,sn
Anrne Go,o room nwnrbo� ,:'
monny�men.nmr
INGREDIENT, RECIPE
ANDMENUACCURACY
• Verity occurocy of
delivered ingredients
[nzwo.ngrrdwn[a rNHvtttJ
wtleteJ anJ product
sub�ututkx�r ran �Jenlrtr_J
FM' ol><+ovW try Cowl(
• Read thofood labels
ln•.ae nz+pe; «ro ractwrts
e opprmea r« rcm
pie ..t orb olMyen
orrtl 9h,bn o:.ae rotti
•coorwnuncate
ahang" m
`yaeJ�ent rec�pera n
cnanye; to fM lwck-d-t�.a-
�re, brat-a-the-twu:�
n,te ,we, yen aa,i 0wten
A,.ora co� m mom npa„ee.
Top9
Major Food
' e;
a Ma
Allergens
& Gluten
AVOID CROSS -
CONTACT
•Separate foods
fudcontm 9
—gm w,ywan
sbouldnat—h
n oco. +:nhlootl
m'm ono. not cut.
a9ergen; and gWtm"
Chan
uw lM Arbryen
«a 0n,:en nyg,en.
a ck,ao.ty on+
snmuevey p:M:vn
t inl�le C•ma
?*, ELIOR
HANDWASHING PROCESS
P 1 wet hands STEP 2 Appiy ;o0p and STEP 3 vigo!«!ay s -b
runnac ing water lather bks of rutrxls. haek ands and posed porlrons
is 8
5`E- or above. Leh h thniets and OI mms for 20 seconds (sing
......:...... ... under angernoas Happy Blrntd0y).
4 Rinse th0r0ughiy STEPS Dry hands and NOTE the whote process
running Water exposed portions of arms should last 30 seconds.
,,In a ,Ingle -use to:•.el
YOUR HANDS REPORE:
WASH YOUR HANDS AFTER:
sg o shin
• taking oA the trash
sg o station
• 5neenrt9, caugh,ng lv using a hssuo
vrtg t,Ortt O Ortwk
• Handing Ghe T1 Is
g angla✓es
• H.,diinq money
!y IuM
• Eouchmq the lace or body
ge,9 toles
• Eonng
ralN (tXN
• Use of toboc<o ptodutts
[p{g IeoUy't0-pa! fu+xs
• Using lire re5heern
• I—dllnq soiled eWip—hl OI utensits
ALLERGEN NOTIFICATION: Wash hands �ry ��
AP E
: preparing allergen and gluten aware meals.
CONFIDENTIAL/PROPRIETARY
CITY OF ROSEMEAD 1 47
WORK PLAN PROPOSED APPROACH
FOOD SAFETY MANUAL
We recognize that food —and the way we store, prepare, and serve it —can significantly impact the health
and wellbeing of our clients and customers. For that reason, TRIO maintains a Food Safety Manual that
is kept in the Food Service Director's office at each kitchen for reference and updates. The Food Safety
Manual is designed to be easily accessible and comprehensive for all team members. We have included
the manual's table of contents below.
Our Food Safety Manual provides TRIO team members the guidance to:
• Recognize their responsibilities as food service workers
• Prepare food in a manner that promotes food safety
• Identify and mitigate risks of food contamination and foodborne illness
• Ensure our facilities meet our standards for cleanliness and sanitation
• Conduct quality assurance and food safety audits and inspections
TABLE OF CONTENTS
Introduction
Who to contact
General Food Safety Information
Food Safety Management Systems
Food Establishment Inspection Reports
Manager and Person -in -Charge Requirements
DBfMRbnsf Acronyms)Abbreviations
Monitoring Grid Recording Quick Reference
Corrective Action Quick Reference
SECTION.1; CERTIFICATION AND TRAINI Ir—__ _.
U Professional Certification RetPdrements of Matageri)F
quick Reference Guidance
Food Safety Certification Course
Allergen Certificate Course
Seafood HACCP Course (Communily Meals Only)
1.2 Traening: Team Members
Quick Reference Guidon.
Food theporalion and Job Change Position Taming
SECTLO_t�2: TEAM MEMRER CLEANLINE_tS AND HEALTH .
2.1 Handwoshing
2-2 Personal Hygiene
Unifann
Hygienic Pranioes
Pena, eetorgings
Team Member Breaks.
Handlk,g Food
coughing or sn—ing.
Persona! Groominnq.
Wearing o Aprons.
Cuts or wounds.
2.3 Glove Use
2.4 Foodborne and Infectious Illness Agreement and Reporting
2.5 Clean-up of Vortdtirg, Diarrheas and eodity Fluid Events
SECTION 3; CRISIS REACTION RESPONSE
31 Foodborne and Infectious Ktness Recording
32 Reaction Response. Foodborne and Inleclious Illness
3.3 Foodborne are Inleclious Illness: Documentation and RI
3.4 Reaction Response: Food Allergens Documentation and
3.5 Reaction Response: Foreign Objects - Handling Broken I
36 Reaction Response: Foreign Objects - Insects, Stone pits
3.7 Reaction Response: Product Recall
3.8 Reaction Response: Customer „Arty
,SECTION 41 P.VR_CH&9N9. REQUM*. STORING 6)
4.1 Procuring Standard Methods 69
4.2 Receiving; Deliveries 70
Inspect Deliveries 70
Temperatures of Delivenes 70
Reject Purchases 71
Record Keeping Receiving Ing 71
4.3 Storing Food and Equipment 72
Temperature 72
Food Temperature. 72
[quipment remperalure. 72
label. Back -of -the -House 73
Storage 74
Cross -Con amination 75
4.4 Storing: Set-up, Maintenance and Compliance 76
4.5 Food Storage Chart 79
4a Food Defense: Unc uthorbed 1ndWiduals BI
SECiIQN$;.Q.ROCTSSLNSF.7C5.FOOPATIM-E(TE-N_La ATURE CONTRQL FO.RSAFE.TYEQ0 J,63
5.1 Preparing TCS Food (Best Practices) 85
Food Temperatures 85
Preparation 85
Specific Food Preparation as
Manufacturer Cooking Insbuctions 86
Produce. e6
sabds Contaddng TCS Food. 87
Eggs antl Egg W..— 87
5.2 Variance 90
53 ThoWtrg TCS Food 91
temperatures 91
thawing Process 91
Special Wtructions tar Fish 92
54 Cooking TCS Food 93
General lerIperoture Godellnes 93
Non -continuous Cooking 93
Cooking TCS Food in a Microwave Oven 93
Cooking Temperatures for Cenoin 1CS Food 94
5.5 Cooing 7CS Food 95
5.6 Reheating TCS Food 98
5.7 Time as a Public Health Control (TPHC) too
5.8 thermometers: Calibration. Use and Type 102
5.9 Consumer Advisory 105
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 48
WORK PLAN PROPOSED APPROACH
HACCP IMPLEMENTATION
To ensure all food is safely prepared, TRIO uses the Hazard Analysis & Critical Control Point (HACCP)
system. Initially developed to ensure safe food for astronauts, the HACCP system has become a standard
for food safety.
HACCP looks at the flow of potentially hazardous foods throughout the foodservice operation. The
path that food travels must be followed from recipe development through delivery of products, storage,
preparation, holding, or reheating of foods. Each stop of the process could present certain risks of
contamination due to improper food handling.
Following are the seven steps of a HACCP program. These steps are taught in ServSafe classes. All of our
management associates are required to take and receive certification. The manager or program specialist
for TRIO would then be responsible for teaching and implementing the ServSafe and HACCP program to
our hourly associates.
The Seven Principles of HACCP
• Conduct a hazard analysis
• Identify critical control points
• Establish critical limits
• Establish monitoring requirements
• Establish corrective action
• Establish effective record keeping
• Establish procedures to verify HACCP system
HACCP In -Service Program
To provide hourly associates with an overview of HACCP and the ability to identify potentially hazardous
foods, TRIO conducts in-service programs. At the end of the session, associates are able to:
• Explain the meaning of HACCP
• Define "flow of foods"
• Identify potentially hazardous foods
• Define Critical Control Point
• List the Critical Control Points
CONFIDENTIAL/PROPRIETARY —
CITY Of ROSEMEAD 1 49
WORK PLAN PROPOSED APPROACH
PRODUCT DESCRIPTIONS
Product Name
Menu products have been identified into three
main categories:
Items to Cook
• Ground beef for tacos, spaghetti
sauce, meatloaf, etc.
• Vegetables, casseroles
Reheat Pre-cooked Items
• Precooked poultry, burgers, meatballs,
chicken patties, fish burgers, etc.
Ready to Eat Items
• Chicken salad, deli meat sandwiches, pre-
packaged items such as pudding, Jell-O,
fruit cups, crackers, etc.
Important Characteristics
Food components are cooked fresh and
assembled daily for same day delivery and
consumption. Cooked entrees and sides are
packaged hot or cold in bulk hotel pans, sealed,
labeled, and shipped to sites for same day
cafeteria service style. Meals are also packed
hot in three compartment trays, sealed with
a hot film machine, and labeled with date of
production and items in tray.
Intended Use
The primary intended use is to serve senior -
citizens meals for same day consumption.
Packaging Pre -Plated Meals
Designed to function in temperatures ranging
from -400 F to 350°, the trays offer menu
flexibility and branding continuity. Sealed with
clear Speedseal film lidding, consumers will be
provided a tamper evident package with an
easy to open lid. Trays are made of up to 40%
recycled CPET and are recyclable.
Shelf Life of Pre -Plated Meals
Meals are primarily made ready to
eat and consume for the same day of
shipment. Frozen meals follow the shelf life
standards by FDA code.
Labeling Instructions
Labels will include the product name, date
packed, and dates to be discarded. Oven and
microwave reheating instructions are included
for frozen meals.
Distribution Condition
Product is delivered hot and ready to eat in
most cases and frozen for frozen meal program.
Temperatures are taken and recorded upon
receipt at the site.
CITY OF ROSEMEAD 1 50
WORK PLAN PROPOSED APPROACH
!>, ; . • • • . • . III
TRIO'S food safety system consists of an extensive set of temperature charts and receiving records to log
every step of the process.
This documentation includes:
• Documentation of training for team members on food safety
• Documentation of health reporting requirements
• Receiving condition and temperatures of products delivered by vendors
• Temperatures of products held prior to production
• Temperatures of foods in production
• Time and temperature of prepared products as they are held for services
• Temperatures monitored for cooling as part of the food preparation process
• Calibration of thermometers used in the operation
• Driver training to ensure food handling protocol is observed at all times
This is not a complete listing but serves as an example of the diligence with which we monitor the safety
of our food products. Ingredients and recipes used in food preparation will be kept on file as required
�y state regulation. Electronic copies of these records and others including vendor invoices, food safety
audits, and health inspections will be held on file for the duration of the contract. TRIO'S system ensures
adherence to quality standards, food specifications, and inventory control.
ESTABLISHING MONITORING
PROCEDURES AND
IDENTIFYING CORRECTIVE
ACTIONS
Food monitoring is a standard operating
procedure established within our food safety
program. We use specific temperature
monitoring logs that comply with federal and
state regulations for food temperature control.
All logs are reviewed by supervisors for
compliance and require signoff to ensure they
meet the standards for keeping food safe.
REFRIGERAIDR TEMPERATURE LOG
RE[EIVING� DELIVERIES TEMPERATURE E4G
A few examples of our
temperature logs.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD I S1
WORK PLAN PROPOSED APPROACH
SANITATION AUDITS AND TRACKING
In accordance with the Health Department regulations as well as TRIO's safety and sanitation practices
as outlined in this proposal, TRIO will comply with your cleaning requirements. TRIO follows a master
cleaning schedule to ensure that routine cleanings are done in a timely fashion. All chemicals used for
cleaning are stored separately from all food.
We have developed additional materials including detailed
cleaning data sheets that are being implemented in all
central kitchens. r-
FOOD SAFETY AND SANITATION AUDIT
Sample pages from our Food
Safety and Sanitation Audit
ECOSURE FOOD SAFETY AUDITS
The safety of our food and facilities is incredibly important to TRIO. Therefore, in addition to our -
rigorous protocols related to food and facility safety, TRIO has partnered with Ecolab to conduct
Ecosure Food Safety Audits in all operations.
This best -in -class program is based on FOOD CODE, HACCP principles, and industry best practices
• Time & Temperature
• Contamination Control
• Personal Hygiene & Handwashing
• Pest Management
The program covers all critical control points of foodservice operations. Immediate onsite teaching
and coaching to drive strong food safety culture and behavior- changes and get to the root cause of the
"why" behind it.
Digital reporting to identify top opportunities for improvements and develop corrective action
management to close the loop and fix issues.
— CONFIDENTIAL/PROPRIETARY
CITY OF ROSEMEAD ( 52
WORK PLAN PROPOSED APPROACH
WORKPLACE SAFETY
At TRIO, our team members share a passion for
food, service, and excellence. Workplace safety
SAFETY BASICS
is at the core of our shared passion —without a
focus on safety, nothing else we do is possible.
v
E-9en(y Response
Our workplace Safety Motto, S e op-
EMERGENCY PHONE NUMBER
CALL 911 IF YOU CAN TEXT If YOU CANT
is a call to action - no matter what our
"""'"°'•"'"`"""""""`"`"' °""""'
employees are doing, if they see anything that
(Nl ellnw... NM,ne"wen..,r . qr
could jeopardize their safety, or that of another
sewer
.• m,,,u"., " ° • k`, " : a(re
team member or guest, they will: STOP what
. •41M"4 xex abrt,Nuw4. n,
they are doing; about how they can
correct the situation; and to ensure
the risk is eliminated. They will also inform
management and ensure the correction is made
General 5"f:fy Guidelines
M'
or communicated.
Rates and ResponslMliNes Slop. Thpk Aa
Q• '" "°'`° ;:~»
The Safety Motto campaign kicked off with a
�
to team members to foster a safety
messageo
y
ulture in their operations. Over several weeks,
N—dldenNf[aU.n
team members signed a safety pledge and shared`~w
N-1-Ping
wa.....N
occasions in which they avoided a workplaces."a'"�""
"W�No,1r.
N.ewrN.N. •S•,n. can fMn, 1(efl •n
f05
accident by following the motto. The campaign
uM4nN, mert,(,xtiem
heightened the team's awareness of workplace
safety, effectively reducing workplace accidents.
Safety Programs
TRIO implements safety programs to keep food and workplace safety top of mind for all employees. A
few recently launched programs include:
Safety Champion
Every TRIO kitchen has a Safety Champion to bring awareness to safety programs throughout the team.
Safety Champions are key safeguards to mitigate accidents by reinforcing food and workplace safety
protocols and updating safety boards with valuable information. Additionally, they bring forth safety risks
.o the management team, thus eliminating potential hazards.
— CONFIDENTIAL/PROPRIETARY
CITY OF ROSEMEAD I S3
WORK PLAN PROPOSED APPROACH
Safety Board
Prominently placed in each operation, the safety
board displays key safety initiatives such as:
• Safety News
• Current Safety Audit
• Food Safety Inspections
• Safety Recognition
• Monthly Driver Training
• Monthly SAFE Training
• Best Practices
Slip Resistant Shoes and
Shoe Covers
Our commitment to operational excellence
includes preventing slips and falls by quickly
cleaning up spills, keeping workspaces organized,
and requiring our team members to wear slip
resistant shoes.
Comfort is just as important as safety in a
work shoe. As a safety -focused company, we
partnered with Shoes for Crews to provide
stipends for shoes with slip -resistant outsole
technology to ensure that every TRIO employee
is outfitted with proper safety wear. Proper
footwear means that we can keep our team
members safe, reduce slips and falls, and keep
operations running smoothly.
ANSHOES
Ion FORCREWS'
SAFETY BOARQ • •
[-7-] SAfE7V VSNBV
F]
OUE Sa�FE ,SMAHA I ��� •. lull
OD
SAFETY FOOTWEAR
PROGRAM
TRIO
elior((4
GET HIP —DON'T SLIP!
__ CON FIDENTIAl1PROPRIETARY —
CITY OF ROSEMEAD 1 54
WORK PLAN PROPOSED APPROACH
TRIO front-line team members receive
continuous training, empowering
them to perform consistently at their
best when serving seniors,
Our Commitment
TRIO is committed to providing
our team members with training
and development opportunities
to foster their personal growth.
Our training reinforces proper
sanitation protocols, food safety
practices, hospitality standards,
and safe driving practices.
New Team Member Training
Each new team member completes mandatory food safety training, and those with supervisory -level
positions must complete an approved American National Standards Institute food safety manager
certification course.
New hires also receive an orientation to familiarize themselves with the purpose, organization
structure, and meal and delivery requirements of your programs.
Through our Welcome to TRIO Program, new hires receive onboarding to include:
• TRIO's company culture, policies, and an introduction to their team members
• Safety Topics: Safety Basics, Food Safety Manual, Crisis Manual, Slip -resistant Shoe Program
• Human Resources: Team Member Handbook, Preventing Harassment and
Discrimination, and Benefits
• Job description with specific roles and responsibilities
Management team members receive a formal onboarding through My Elior Journey. The program
.)rovides the tools, skills, and coaching new management team members need to be successful in
their new position. In 2024, new TRIO food service directors will shadow a seasoned food service
director for 2-3 weeks, providing a hands-on approach to mastering their roles and responsibilities.
CITY OF ROSEMEAD I s5
WORK PLAN PROPOSED APPROACH
Food Safety
& Workplace
Safety Training
We believe that each one of us is
responsible for creating a culture of
safety — one where no one gets hurt and
where we ensure the highest standards
of cleanliness. We achieve this culture of
safety with proper- training and by working
together every day to keep ourselves and
each other accountable for our own safety
and the safety of our team members and
those we serve.
CLEANING & SANITIZING
FOOD CONTACT SURFACES
SCRAPE OR SOAK
KEEP IT
® WASH r�CLEAN
LABELING AND DATE MARKING
Ri
ALL FOOD MUST BE PROPERLY LABELED AND DATED
WHAT TO LABEL
Ensure all foud is labeled, including:
Sl
in :ts anginal Can1a1W1
• road not stored a, original container
• Unlabeled TCS food
•Purchasedready-to-eat load
WHEN TO DISCARD Name
Al
Generally
Date
• Uy use -by -lute adialed when
..
storing a sooner it quality is an issue Use -by
or by manufacturer's use -by -date
Prepared TCS Food Initials
tlx above vita
• 11 held al 4n or treleM, discard
r.,now locar.y
aRer7days o: so er deperdiny
on qu[rlily
Ready -to -Eat TCS Food
• I-'IW or d by use -by date wwttfdn
calculateTo
7 days, mhicherer ncctas tast
Combination Food
-f01 lauds with differenl use -by dules
comb ,ned into a dish, discard based Got* the food
on the satttestuse-bydatefa'asy
of the foods involved .., .WbitheVer
rn. ob7✓«:nlamabon n mzee en rtM n,a roue cone aa�z. WE"
iM4ew hK a: roguW Duna Iw ude.11ona m sbitty, •cyvi ement.
Monthly training modules include:
• Cleaning and Sanitizing
• Temperatures: Cooking, Holding,
Cooling, Reheating
• Receiving and Storage Practices
• Labeling and Date Marking
• Norovirus & Hand washing
• Hand Washing & Illness Reporting
• Slip & Fall Prevention
• Ergonomics
• Burns and Reporting Injuries
• Chemical Safety
• Emergency Response
• Strain & Sprain Prevention
CITY OF ROSEMEAD 1 56
WORK PLAN PROPOSED APPROACH
Monthly Training Modules
Sanitation and Food Safety training beyond the initial orientation includes mandatory monthly training
sessions for a Sanitation & Food Safety topic and a Workplace Safety Session. Drivers attend a third
training session. Each TRIO operation is audited for completion of training modules.
Monthly trainings include:
Food Safety Workplace Safety Driver Safety
Handwashing and Personal Hygiene
Safety Simplified
Fire and Burn Prevention
Slip and Fall Prevention
Cut Awareness + Slicers
Reporting + Investigation of Work-
Related Injuries
Emergency Response
General Safety Guidelines
Mental Health and Well-being
Defensive Driving
Driving in Inclement Weather
Drunk and Drug -Impaired
Driving Prevention
Pre- and Post -Check Inspections
Rules of the Road
Vehicle Safety Recalls & Preventive
Vehicle Maintenance and Repair
Distracted Driving Month
Loading and Unload Safety
Backing Up and Parking Safely
Speeding and
Importance of Seatbelts
Vehicle Theft
Norovirus and Illness Reporting,
COVID reminders
Receiving and Storage
Food Allergens
Labeling and Date Marking
Toxic Substances: What
You Need to Know
Food Safety Record -Keeping
Cooling Methods
Proper Clean -Up
for Waste Back -Up
Equipment Safety
PPE
Chemical Safety (PPE, SDS)
Ready -To -Eat Foods and Glove Use
Product Recall Process
Food Safety Month
Ergonomics
Intersections
Team members also receive training for following recipes, measuring and weighing ingredients, packaging
menu items and meals, and specific details for the assigned job position. TRIO also cross -trains team
members to ensure continuity.
TRIO's monthly training is designed to continuously enhance job performance. We encourage team
members to develop skills and increase knowledge to perform at their best and take advantage of
Dromotion opportunities.
CITY OF ROSEMEAD 1 57
WORK PLAN PROPOSED APPROACH
Quality Assurance
Providing our customers with quality food and service is always a primary focus for TRIO. Our quality
assurance systems are outlined below.
ACCOUNT OPERATING STANDARDS
TRIO implements operating standards at every one of our accounts to ensure an efficient and effective
workforce, competent service personnel, effective menu planning and implementation, quality food
and supplies, operation safety and sanitation, and regulatory compliance. These standards are used in
conjunction with annual District Manager Audits to define areas for improvement.
CLIENT SATISFACTION SURVEYS
We conduct an annual client satisfaction survey through a third party, ensuring that the survey results
accurately represent our clients' perspectives. The survey measures our performance on the following
key satisfaction drivers:
• Customer Loyalty • Delivery
• Food Quality • Sustainability
• Service • District Manager Performance
• Sanitation • Food Service Director Performance
The survey results receive close attention, from our executive team to the account operators.
Each local team develops an Success Plan detailing steps for improvement with due dates.
DISTRICT MANAGER AUDITS
TRIO's district manager audits ensure that our local teams meet your expectations and carry out our
standards of operation. All of our district managers are experienced professionals who prioritize client
satisfaction and first-rate operations. This comprehensive audit addresses all aspects of a senior nutrition
program. The main categories include:
• Financial Management & Administration • Client & Customer Service
• Delivery Equipment • Meal Production & Packaging
• Vehicles • Sanitation & Food Safety
• Team Member Engagement & Training • Workplace Safety
CITY OF ROSEMEAD 1 58
WORK PLAN PROPOSED APPROACH
C-LIEN " COMMUNICATION
The FSD will communicate directly with your agency's Executive Director and/or Nutrition Services
Manager- regarding meal service and delivery. Additionally, TRIO will engage in regularly scheduled
meetings and checkpoints to review concerns, adjusting meal service to meet optimal acceptance. We
welcome your agency to visit our central kitchen.
CLIENT PARTNERSHIP REVIEW
At a minimum of once a year, we would like to conduct an in-depth program review with your agency.
The review is an excellent opportunity to look back on the year's accomplishments and successes,
discuss areas of concern that require our improvement, and ensure we align with your future goals.
NUTRITION SITE VISITS
The FSD will visit every nutrition site at least once a year to assess our service level and participant
satisfaction. The FSD will report his findings and create an plan for improvement, as needed.
9
CITY OF ROSEMEAD I S9
WORK PLAN PROPOSED APPROACH
Emergency Plan
As the premier provider of senior nutrition meals in the United States, TRIO's experience and expertise
has led us to develop contingency plans that can address any emergency scenarios. In the event of an
unexpected disaster, TRIO will promptly notify you find the best immediate and/or long-term solution(s).
TRIO will provide notice of emergencies that affect food quality or delivery schedules. Additionally,
notification will be given in the event of a menu change, projected delay in delivery of meals, deviation
from customary delivery methods, and/or the possible non -delivery of meals.
In Los Angeles, TRIO will continue meal preparation and delivery with support from Azuza Satellite or
our Huntington Park, Inglewood Central Kitchens.
Our proven track record of supporting a client agency with assistance from multiple TRIO operations
was evident with during the recent pandemic when our teams never missed serving meals.
TYPES OF EMERGENCY MEALS
TRIO has these three proven successful meal options in the event of a disaster: Shelf Stable, Frozen
Meals and Cold Meals. All meal types will be delivered by our local team, team members from nearby
operations, and temporary staff workers.
SHELF -STABLE
MEALS
TRIO's shelf -stable meals will
continue to be our primary
source of meals during any
emergencies. They are the best
option when electricity and
potable water are not available.
Ensuring shelf -stable meals
are readily available, we
maintain an inventory of shelf
stable meals in anticipation
of an emergency. TRIO will
continue to source Shelf
Stable Meals from our
Sacramento operation.
FROZEN MEALS
Frozen meals prepared at
our Traditions plant and
other TRIO central kitchens
are another viable option
when electricity is available
in your communities. TRIO
can lease a refrigerated
trailer for a distribution
point if necessary.
CITY OF ROSEMEAD 1 60
COLD MEALS
Cold meals are a good option
when meal production
support is supported
from other TRIO Central
Kitchens and electricity is
available to the seniors within
your communities.
WORK PLAN PROPOSED APPROACH
STAFFING OPTIONS
Should a staffing shortage occur within the operation due to an unusual emergency, we will continue
meals production and delivery with support from nearby TRIO teams and workers from temporary
staffing agencies.
DELIVERY VEHICLE BREAKDOWNS
At the local central kitchen, we keep an extra delivery vehicle to use as a backup when there is an
unexpected breakdown. To avoid breakdowns, we follow a preventive vehicle maintenance plan and
monitor vehicle performance in our fleet management program.
TRIO will continue to purchase new delivery vehicles for your program to maintain a reliable fleet.
CRISIS MANAGEMENT SUPPORT
FROM ELIOR NA
TRIO, supported by Elior North America, is committed to protecting the safety of our team
members, our clients and our customers. A crisis manual has been developed to help prepare and
espond safely and quickly to respond to many different types of emergencies such as food -borne
illness, pandemic, injuries, product recall and natural disasters.
In each crisis our goal is to stabilize the situation, evaluate the severity level, then calmly communicate
In any and every emergency, a qualified support team is available to
provide guidance and support. A recent example is with the
COVID-19 pandemic. An emergency response team was
assembled, providing operations with clear directions,
resources, materials, training and communication.
CITY OF ROSEMEAD 1 61
WORK PLAN PROPOSED APPROACH
The Dining Experience
TRIO will complement your program by engaging participants to dine at the sites, as it fosters social
interaction and promotes healthy eating.
Part of our BeWell Program, TRIO provides Nutrition Handouts, Virtual Culinary Events, BeWell Kitchen
interactive events, and Ask A Dietitian.
MONTHLY NUTRITION
EDUCATION
TRIO will continue supporting your program's
initiatives to promote good health and well-being
through monthly nutrition education. The nutrition
handouts, which our registered dietitians create, will
connect foods to health topics.
Each monthly handout has a senior -friendly layout
with plenty of white space for an uncluttered design,
and an easy -to -read 14-point font.
Our registered dietitians select topics that appeal
to older- adults:
• Change Your Salty Ways
• Healthy Lung Month
• Fuel Your Mood through Food
• American Diabetes Month: Take
Control of Your Carbs
• Healthy Snacking
• Nutrient Dense Foods
• Supporting Immunity
• Plant Forward
• Health Vision
• Fuel Your Mood through Food
• Alzheimer's & Brain Awareness Month
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— CON FIDENTIALIPROPRIETARY —
CITY OF ROSEMEAD 1 62
WORK PLAN PROPOSED APPROACH
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An example of monthly nutrition
education is Alzheimer's & Brain
Awareness Month. One in every
ten people over age 65, is inflicted
with Alzheimer's and dementia.
Our handouts connect eating anti-
inflammatory foods such as greens and
berries that can reduce inflammation
which contributes to dementia.
Reaching your community
Nutrition handouts are available in
English, Chinese and Spanish.
Y
diaries, Como haver ejemicm y respirar. Jos agerdes
contaminantes amblentales no controlados y tos factaes
relacionadm con at estilo de vida, coma tumar clgamllos,
wean wstancias denominadas r.di.l,s Iibres. Estes
radicales fibres intentan atanr nuestras cOulas most y,
sin Is prepamci& adecuada, pueden lograrfa.
Podemos proporcionsrle a nuestro cuerpo Is protection
que necesRa contra los radicales liibres medunte el
consumo de antioxidantes a travis de los afimentos. Los
antioxidantes son Is clove Para proteger nuestras cilulas
porque pueden neutralizar los radicales Iibres dentro del
organismo.
La forma mas sencilla de consumir antioxidantes es a
travis de una variedad de afimentos vege Wes: frutas,
verdums, granos integrates, frutos secos ysemiltas. Si
bien existen miles de antioxidantes. Jos que prcceden de
Jos ahmentos vegetates se dividen en tres categorlas
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Los radcales Iibres pro— "—ris oxidative ,tin
p—eso que puede desencadenar daaos en las cehdas.
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— CONFIDENTIAL/PROPRIETARY
CITY OF ROSEMEAD 1 63
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STAFFING: OUR
TEAM SERVING
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STAFFING: OUR TEAM SERVING YOU
Building a Great Team: Staffing Plan
TRIO's staffing plan begins with defining the positions required to meet your program requirements. For
each position, we define the skills necessary to complete the responsibilities and the proper wages to
attract quality candidates.
To fill short-term and long-term vacancies, team members are cross -trained to perform the duties
of other positions. Every position has at least one backup staff trained to perform its duties and
responsibilities.
Short-term and long-term vacancies are also filled with TRIO team members from another regional
kitchen, TRIO team members from outside the region, part-
time team members working additional hours, and individuals
contracted from a temporary staffing agency already set
up as a vendor.
We also maintain a vetted pool of qualified job candidates. This
process enables us to have a faster hiring process, and a higher
quality of hires.
RECRUITMENT PRACTICES
ENA EMPLOYEE
REFERRAL PROGRAM
(ERP) PROCESS
employee relerral
PROGRAM
iLt
Ak
.. a►
One of TRIO's greatest strengths as a company is the quality of our staff. We are committed to
employing a highly motivated and talented group of professionals whose satisfaction reflects the pay,
benefits, and opportunities we provide.
TRIO utilizes a variety of avenues for recruitment. Within local communities, we attend and hold job
fairs, visit culinary schools and community colleges, and participate in college recruiting events. Job
openings are posted on online recruiting platforms such as Indeed, our company website, and social
media platforms.
We also recruit within TRIO and our sister companies within Elior North America, encouraging personal
growth, job advancement, and increased wages.
Employee referrals are a valuable source of new hires. Research has shown, and our experience supports,
that new hires who come into a company through employee referrals are excellent contributors, stay
with the company longer, and are more cost-effective recruits. Through our Employee Referral Program,
TRIO team members receive a monetary incentive for referring quality candidates who are hired.
All job candidates go through an extensive interview process and appropriate background checks
before their employment. Once on board, we provide excellent onboarding, training, and support that
CITY OF ROSEMEAD 1 65
STAFFING: OUR TEAM SERVING YOU
contribute to our team member's personal and economic growth. As an equal -opportunity employer,
ill individuals are treated fairly through the recruiting and hiring process. We are strongly committed to
recruiting, hiring, and retaining the most highly skilled and talented personnel in the food service industry.
That is a benefit that is being translated daily to our customers.
Through our Human Resources partners, TRIO conducts a wage analysis for the region to ensure our
wage scale is competitive to attract quality candidates and retain valued team members.
RETENTION PRACTICES: INVESTING IN LONG-TERM TALENT
Retention is an integral part of our staffing and recruiting process. TRIO is committed to retaining our
qualified team members to provide a continuous high level of service to your program. Highlights of our
retention strategy include:
• Hiring the right team members with the right skills
• Providing competitive wages
• Providing the most comprehensive and competitive employee benefits package in our industry
• Comprehensive onboarding processes
• Providing continuous training that empowers team members to do their best
• Fostering a culture of safety
• Promoting teamwork
• Providing opportunities for advancement
• Cultivating a positive work environment
• Recognizing individual team member accomplishments through Team Member of the Quarter, Years
of Service Recognition, and Safety Awards
STAFFING: OJR TEAM SERVING YOU
Qualifications of Staff
TRIO's food service management system and organization is designed to provide effective leadership
at the local central kitchen that is heavily supported by an extensive network of trained food service
professionals. This includes District Manager Victor Carranza, Area Manager Joel Medina, Regional
Manager Willie Ruffin, Senior Vice President of Operations Anna Roberts, Client Partnership Director
Donna Doran, Senior Director of Finance, Brian Bonanno, and many additional team members who
provide training, food safety and sanitation, IT, purchasing, and other essential support functions to
our local team.
This team -based approach ensures your program benefits from both local expertise and direct access
to TRIO's broader corporate resources. Our leaders maintain close relationships with each corporate
support department, creating a strong foundation of communication and accountability. We reinforce this
through our Zendesk ticketing system, which tracks departmental responsiveness and fosters a culture of
dependable, service -oriented support.
Information on key individuals include:
LEADERSHIP TEAM
ALELI GARZON, FOOD SERIVE DIRECTOR
As Food Service Director, Aleli will ensure that TRIO's protocols for all food service activities including
safety, sanitation, meal production, procurement, menu standards, delivery commitments and training.
MIGUEL GOMEZ, ASSISTANT FSD
Miguel will communicate with your teams to ensure a smooth meal program. He is responsible for the
daily meal program production, packaging, and delivery to your site. Miguel has a strong commitment to
quality standards ensuring your participants receive nutritious meals they enjoy.
ANNA ROBERTS, SENIOR VICE PRESIDENT
As the senior vice president of TRIO Community Meals, Anna leads our operations teams. She focuses
on building transparent client partnerships, developing local directors who consistently provide quality
meals and excellent service, and implementing technology that integrates process and data points. Anna
maintains a close relationship with each operations leader.
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STAFFING: OUR TEAM SERVING YOU
WILLIE RUFFIN, REGIONAL DIRECTOR OF OPERATIONS
As director of operations, Willie provides support to Aleli and the local team leaders with weekly touch
points to address operational concerns and share best practices. Willie has over 15 years of experience
in nutrition programs, and is always available to collaborate with clients and address reoccurring issues.
NOEL MEDINA, AREA MANAGER
As the area manager, Joel brings in-depth knowledge of best practices to meet your program's
expectations. Joel will audit the local kitchen teams, and support Aleli to ensure quality meals at proper
temperatures are delivered to your sites on time.
VICTOR CARRANZA, DISTRICT MANAGER
TRIO recently added Victor as another level of support of the North Hills operation and your
program. As the district manager, Victor will ensure you receive quality meals, exemplary delivery, and
accurate invoices.
STAFFING: OUR TEAM SERVING YOU
Supporting your Program
TRIO Community Meals will support your program and the local team with the following corporate
individuals and support departments. At the helm of each department is a leader- with cutting -edge
knowledge in their area of expertise. Each leader provides programs, training, and tools for TRIO food
service directors to effectively manage the wide breadth of a food service operation.
TRIO's leaders have direct access to each corporate support department, forming a strong support
relationship. Additionally, each department is held accountable for its responsiveness through a
Zendesk tracking system. Zendesk fosters our corporate culture of strong support relationships with
responsive service.
i rK
TRIO's team of 25 procurement specialists maintains an effective, reliable, and diverse supply chain that
delivers value to clients and customers through advantageous programs, innovation, quality, and safety.
Our procurement team maintains constant communication with vendors, enabling us to stay up to date
on current market conditions. This valuable information often enables us to adjust menus ahead of time
due to known product shortages.
TRIO's food service directors can only procure ingredients, supplies, and chemicals from distributors and
vendors approved by our corporate procurement team. Approved vendors have been thoroughly vetted
to meet your Food Purchasing Requirements and Standards, as well as safety
standards, quality, and consistency by our procurement team. _
Enabling the local team only to purchase products that
meet your specifications is the foundation for producing
quality meals. Additionally, our Procurement
Department and the District Manager monitor
purchasing reports, thus keeping a close watch
on quality ingredients.
The department is available via email for
general help, a hotline for emergencies,
and weekly live chat on Tuesdays and
Thursdays. Additionally, procurement
broadcasts a weekly supply chain update
to all directors, enabling our team to be
proactive with menu planning.
CITY OF ROSE
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STAFFING: OUR TEAM SERVING YOU
CULINARY DEVELOPMENT
Chef Mario Reyes leads and energizes the culinary innovation process through menu and recipe
development to bring older adults the best variety and quality through nutritious meals. He works with
TRIO's team of Registered Dietitians ensuring we meet nutritional parameters. Recently, Chef Mario
introduced a variety of sauces to bring new flavors to the old adults in our communities.
Chef Mario is a certified Fellow of the World Master Chefs Society. He has competed and managed US
culinary teams in international competitions in Sweden, Luxembourg, Bangkok, Ireland, and the Culinary
Olympics in Germany.
With support from a department of safety experts and a dedicated team member, food and workplace
safety are always top of mind in TRIO operations. The department is responsible for TRIO's Food Safety
Manual and Posters, Workplace Safety Program, Crisis Manual, Storm and Natural Disaster Resources,
Allergen and Gluten Aware Audit, and Insurance Claims. Rose Ashraf leads TRIO's Safety Program,
launching new programs and processes and working in our operations alongside team members.
TRAINING
,-he Training Department is comprised of training experts with food service experience. The team
provides professional, robust training programs fo►- Food Safety, Workplace Safety, Hospitality,
Onboarding, Talent Management, and Internal Systems. Mandatory safety and diver training sessions are
tracked, ensuring all team members attend these crucial training sessions.
HUMAN RESOURCES
Four HR team members support TRIO's Human Resources needs, including recruitment in
local communities, onboarding, payroll processing, benefit plans, and team member handbook
ensuring employment laws are practiced. The Elior North America Human Resources department
supports this team.
FINANCE
Led by Brian Bonanno, a team of 4 supports TRIO's finance department. The team supports onsite
management by implementing and overseeing our financial and accounting systems and our practices
and protocols. A valued member of TRIO's executive team, Brian has established financial protocols and
processes that promote a culture of transparent fiduciary advocacy and partnership.
nsuring that we are good stewards of finances, Brian leads weekly calls with TRIO's Operations Leaders,
including Senior Vice President Anna Roberts as well as our Regional Director of Operations, District
Managers and Area Managers.
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STAFFING: OUR TEAM SERVING YOU
INFORMATION SERVICES (IS)
IS introduces new technology that streamlines processes and integrates data from multiple sources.
Recently, TRIO began implementing our new Delivery Technology with the IS department providing
onsite training, follow-up virtual training, and continued service.
The IS team provides TRIO with 24/7 phone support, live chat support 4 am - 7 pm PT, and email
support for non -critical issues.
Led by General Counsel Thomas Heim, the team of eight (8) experts ensures TRIO teams comply with
state, federal and local laws, and in general business matters.
Donna Doran supports client partnerships, ensuring that TRIO is meeting your expectations. Donna
will spearhead annual Business Reviews with each agency ensuring that we are aligned with your
mission and goals.
CITY OF ROSEMEAD 1 71
DIVERSITY, EQUITY, AND
INCLUSION (DFI
At TRIO Community Meals, diversity, equity, and inclusion are
embedded in who we are, what we do, and the way we work. We
have customized solutions and the flexibility to obtain the best
results, and the most qualified personnel — all of which contribute
to making us an invaluable partner. In order to meet the needs
of our clients and guests, we build partnerships with people and
organizations that support and value diversity and inclusion as
much as we do. Diversity, equity, and inclusion mean more than
embracing differences and similarities; they represent opportunities
to grow our business by leveraging the experiences, backgrounds,
thoughts, abilities, and expectations our associates, clients, and
guests are looking to achieve.
TRIO Community Meals is proud to support a culture of diversity,
equity, and inclusion. We have a long tradition of prioritizing the
cultivation of a diverse workforce and are committed to making
)ur job vacancies widely available to encourage and enable all
candidates wishing to apply, irrespective of their origins, age,
disability, or gender so the most qualified candidates can truly rise
to the top of their careers.
In addition to our culture of diversity, we have developed a monthly
DEI Moment to help our teams celebrate our differences as well
as our common interests. Not only do we become more aware,
we also learn and gain a sense of pride for the diversity of our own
culture and the vibrant communities we serve.
As a result of our commitment to building a diverse workforce and
culture, we're proud to share that DiversityJobs.com has named
Elior North America a Top Employer in the categories of Food &
Beverage and Hospitality employers. According to DiversityJobs.
com, Elior North America is one of the organizations that "have
-hown consistent outreach and dedication to hiring from all
diversity groups, so the most qualified candidates can truly rise to
the top of their careers"
rL. 7DIversityJobs
TOP DIVERSITY
EMPLOYER
Member since 2021
STAFFING: OUR TEAM SERVING YOU
Aleli Garzon
TRIO Community Meals
Food Service Supervisor 12024—Present
• Manage production and delivery teams,
including hiring and scheduling.\
• Oversee daily meal preparation and
on -time delivery.
• Monitor food and labor- costs; manage
monthly budgets and P&L statements.
• Maintain delivery vehicle fleet to ensure
reliable service.
Administrative Assistant 1 2015-2024
• Coordinate and dispatch food orders
for 80+ sites, including senior centers,
hospitals, and daycares.
• Serve as the main customer service
contact for site Dining Coordinators.
• Manage hiring, onboarding, payroll
paperwork, and new hire training.
• Maintain schedules, records, and
disciplinary reports; conduct monthly
staff training.
• Track and report monthly meal
counts per site.
• Communicate with lead personnel to
support smooth operations.
• Develop KPI reports for
senior management.
• Prepare delivery tickets and input weekly
menus into Excel for production teams.
Education
Los Angeles Mission College
Associate of Arts in Criminal Justice
• Order supplies and merchandise to
support operations.
• Lead weekly menu meetings with County
Dietitians and review meetings with
partner- agencies.
• Participate in monthly QA meetings to
ensure compliance and quality standards.
Vallarta Supermarkets
Costumer Service 1 2008-2015
• Coordinate and dispatch retail orders for 39
grocery stores.
• Maintain equipment and safety logs for -
OSHA compliance.
• Provide customer- service support to
grocery managers.
• Manage employee records, schedules, access
cards, and disciplinary reports.
• Handle accounting and money distribution;
bonded for retail and warehouse roles.
• Organize quarterly food
celebrations for staff.
• Maintain and distribute safety
supply inventory.
• Create and streamline KPI and inventory
control reports.
• Troubleshoot logistics with
third -party carriers.
• Communicate with lead personnel
across the facility.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 73
STAFFING: OUR TEAM SERVING YOU
Miguel Angel
Gomez
ASSISTANT
Certifications
Food Handlers Certified
ServSafe Certified
HACCP Certified
40 hours anti -harassment training
FOOD SERVICE
DIRECTOR
TRIO Community Meals
Assistant Director 12010—Present
• For eight client agency programs,
the production, procurement, and
transportation of meals.
• Client communication to ensure
expectations are met.
• Assists the drivers to pack and load delivery
vehicles ensuring that meals arrive in
a timely manner.
• Organized production and meal tickets
ensuring each site receives the meals ordered.
Azusa and
North Hills Central Kitchens
Production Manager 1 2007-2010
Driver (Meal Deliverer) 1 2002-2007
Prep Line/Assistant Cook 1 2000-2002
Streets Ahead Inc.
Shipping and Receiving Manager 1 1997-2000
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 74
STAFFING: OUR TEAM SERVING YOU
Joel Medina
TRIO Community Meals
Area Manager 12018—Present
• Oversees two TRIO Central Kitchens in the
Los Angeles area.
• Oversees Financial Accountability and
is responsible for over $6 million in
revenue, operational controls, labor,
food, purchasing compliance, controllable
expense, distribution system and, unit level
administrative functions, menu review and
financial evaluation customer satisfaction
and client relations supervision of a
2-member management team and hourly
staff of 70, training and development, safety
programs: HACCP, physical, food, and
facility maintenance.
Food Service Director
• Director of Food Service for Long Beach
Culinary, Morrison Healthcare Inc. for seven
years and a total of 34-year experience
with the company.
• Managed Food Production, Purchasing, Staff
Training, Client relations, Inventory Cost
Control, Quality Control/Quality Assurance,
Safety and Sanitation.
Certifications
ServSafe Certification
Food Handling Certification
HACCP Certification
Morrison Healthcare
Director of Food Service 1 2011-2018
Assistant Director 1 1997-2011
Morrison Management
Services
Shift Supervisor, Cook 1991-1997
Storeroom Supervisor 1989-1991
Food Service Worker/
Satellite Driver 1 1987-1989
CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD I 7s
STAFFING: OUR TEAM SERVING YOU
Willie Ruffin
t
Summary
Education
Texas Southern University
Bachelor's Degree, Pharmacy
Grambling State
Bachelor's Degree, Biology
Willie is a distinguished Senior Manager boasting over 15 years of expertise in leveraging Continuous Improvement
Methodologies to enhance growth. Adept at bolstering profitability through workflow optimization, cost -reduction
via sustainable methods, and the pursuit of new business avenues, achieving annual market expansion. Proficient
in cross -functional management encompassing Purchasing, Warehousing, and Vendor & Client Relations, coupled
with a knack for forging strategic alliances. A proven leader, consistently guiding teams to surpass set objectives and
exceed expectations.
TRIO Community Meals
Director of Operations 12023—Present
• Responsible for the overall operations of the
division in the areas of management, client
interactions, and maintenance of company
systems and policies.
• Maintains communications activity within client
base to meet contractual obligations.
• Assists Sales and Marketing in business
development and contractual retention.
• Monitors the daily operations of the division
to ensure attainment of financial and
operational objectives.
• Conducted nutrition education.
• Conducted recipe development
and analysis.
Operational Support Manager 1 2022-2023
• Lead unit manager, ensuring efficient culture and
comprehensive management of unit openings.
• Champion sustainable processes, oversee HR
from hiring to training, and foster career and
team development.
• Enhance customer relations, uphold safety
standards, and guide weekly ops meetings for
company alignment.
Elior North America
Director of Manufacturing 1 2017-2022
• Oversaw all manufacturing processes, optimized
procedures for efficiency, and directed
comprehensive planning and execution of
operational phases.
• Implemented strategies to boost sales and market
share through product enhancement, market
identification, and appropriate pricing.
• Managed HR functions, coordinated equipment
maintenance, ensured quality standards, and
maintained compliance with USDA and preventive
maintenance protocols.
Regional Operations Manager 1 2014-2017
• Coached Account Management teams for
efficiency and client retention; oriented Onsite
Managers to uphold company culture.
• Introduced SOPS for client satisfaction, streamlined
warehouse functions, and ensured equipment and
safety protocols.
• Collaboration & Growth: Supported HR
processes, served as primary customer contact,
and fostered revenue growth through cross -
departmental liaison.
— CON FIDENTIALIPROPRIETARY —
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STAFFING: OUR TEAM SERVING YOU
Anna Roberts
Elior North America
Senior Vice President ( 2022—Present
• Directs, administers, and coordinates the
activities of the Seniors Division in support
of policies, goals, and objectives.
• Oversees those who manage the daily
operations of this division in order to
achieve the budgeted contribution to
the fixed overhead, client and customer
satisfaction, team member training and
development objectives, and operational
support for new sales.
TRIO Community Meals
Senior Finance Director 1 2014-2022
• Worked with business partners to create
strategic plans to meet financial goals.
• Tracked actual performance compared
to projections.
• Worked with shared services team to
ensure proper and timely processing of
accounting activities.
• Communicated financial performance
with corporate finance and senior
management teams.
Education
Mississippi College
Master's Degree,
Business Administration
Bachelor's Degree, Accounting
Payment Alliance
International
Controller 1 2005-2014
• Managed accounting staff.
• Developed new business processes to
streamline accounting duties.
• Prepared monthly reporting package that
included 13 month trends, budget vs.
actual comparisons, product profit/loss
statements, balance sheet highlights, etc.
• Built profit/loss models within Excel to run
"what if" scenarios for new products.
• Prepared yearly budget.
• Determined and quantified risks and
opportunities for hitting/exceeding
budget based on trends and any
known market data.
• Worked directly with internal and external
auditors to implement procedures for
SOX compliance.
CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 77
STAFFING: OUR TEAM SERVING YOU
TRIO Executive
Team
JOHN KIRK, PRESIDENT
Elior North America Community Meals
John leads Elior North America Community Meals, which includes TRIO Community Meals, Traditions
Manufacturing and LiveWell with Traditions. TRIO provides critical nutrition to older adults and other
vulnerable populations in our communities. Through John's leadership, TRIO delivers nutritious meals,
provides exemplary service, engages in strong client partnerships, and executes a high level of satisfaction
from adult participants. Traditions Manufacturing operates out of a USDA and FDA inspected facility
producing over half a million frozen and shelf stable meals per week. LiveWell with Traditions provides
direct -to -home delivery of healthcare meals for managed care organizations and insurance plans. These
ervices enable older adults to exhibit improvements in mental health, feel less lonely, and are more
confident living independently in their own homes.
Before joining Elior North America, John led a successful career as a Chef/Owner and Entrepreneur. He
successfully developed several award -winning restaurant brands throughout his career. John's culinary
skills, financial management, and team building led to many successes in the hospitality industry as a multi-
unit, multi -concept executive leader.
John holds degrees in Hotel & Restaurant Management, and Accounting and Information Technology. He
resides in Madison, MS, where he enjoys cooking for family and friends.
DONNA DORAN
Client Partnership Director
Donna interfaces with TRIO's clients and operation teams to build
collaborative partnerships, ensuring we are meeting client expectations.
With a background in marketing, large-scale food production
management, and nutrition, Donna is dedicated to aligning with clients to
enhance the senior dining experience for all older adults. She holds a B.S.
in Nutrition from Louisiana State University.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 78
STAFFING: OUR TEAM SERVING YOU
Brian Bonanno
Senior Director of Finance
Brian Bonanno joined Elior North America
in 2019 with ove►- 20 years of experience in
financial management, much of that tenure
within the healthcare industry. As Senior
Director of Finance, Brian supports on -site
management by implementing and overseeing
our financial and accounting systems and our
practices and protocols. Brian provides guidance
and support on all financial matters, including
vendor payments, processing, budgeting, and
more.
Additionally, he performs complex financial
planning and analysis, including forecasting,
capital planning, assessment of new business
opportunities, and segment reporting, resulting
in concise, transparent reports and metrics
that are easily disseminated to our clients.
His financial acumen has been integral to
helping our clients realize optimum financial
strategies, determine capital investment funding
optimization, and drive operational efficiencies
at the field level. A valued member of TRIO'S
executive team, Brian has established financial
protocols and processes that promote a
culture of transparent fiduciary advocacy and
partnership.
Michelle Popish
Vice President of Information Services
Michelle has over 17 years of experience in
information technology. At Elior North America,
she is responsible for back of house applications
and business intelligence. She is also the
Information Services liaison for the Community
Meals segment and the finance organization.
Michelle is passionate about providing an
exceptional experience to customers and clients
through systems, processes, and technology.
She has helped innovate, automate, and enhance
the tools and processes used across the
organization. Michelle continuously looks for
ways to evolve and transform our offerings and
capabilities through technology while managing
the IS strategy, budget, and road map for Elior
North America.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 79
STAFFING: OUR TEAM SERVING YOU
Mario Reyes
Director of
Culinary &
Innovation
Chef Mario Reyes began his culinary career in Toronto,
Canada. He worked in many prestigious hotels, such as
Four Seasons, Sutton Place, and King Edward Hotel. He
moved to the U.S., worked at the Westbury NY hotel,
and opened Le Meridien Hotel in Dallas, Texas.
After many years in the hotel industry, he joined Nestle
North America, working with numerous chefs and
food companies across the world in menu and product
development and innovation.
Chef Reyes is a certified Master Chef and has
competed and managed US culinary teams in
international competitions in Sweden, Luxembourg,
Bangkok, Ireland, and at the Culinary Olympics in
Germany.
Now, as Corporate Executive Chef for TRIO
Community Meals, he leads and energizes the
culinary innovation process through menu and recipe
development to bring seniors the best variety and
quality in nutritious meals.
His motivation comes from his passion for cooking and
his love of people, sharing, and learning with others.
"HAPPY COOKING"
Tammy Kingery
Director of Menu
Services
Tammy leads our team of
registered dietitians who
are solely dedicated to
menu writing for senior
nutrition programs. Tammy
and her team collaborate
with each client to meet
nutritional requirements
while ensuring a balanced
meal variety and innovative
menus. Tammy teams up
with TRIO's corporate chef
to bring innovative culinary
experiences to seniors in our
communities. She is always
available to collaborate on
menu ideas to enhance the
senior dining experience.
CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 80
Lisa
Senic
Lisa Damore is the Senior Vice President at
TRIO Community Meals. She leads the Growth
Team and is passionate about nourishing our
nation's seniors. Lisa builds partnerships with
clients to further their mission of serving
and feeding seniorsby offering enhanced
programming in food, wellness, people,
and our planet. In additionto her primary
responsibilities, Lisa serves as the TRIO
Community Meals champion for fostering a
welcoming environment, believing in a holistic
approach that embraces differences, ensures
fair treatment, and creates a sense of belonging
for everyone. Lisa holds a Bachelor of Arts
from Rutgers University. She serves on the
board of directors for a national foundation
that champions school and college readiness,
providing access and opportunity to education.
Lisa has extensive experience in healthcare,
technology, and the food service industry.
Tristin Perry
Director of Marketing
Tristin Perry has over 12 years of
experience in marketing, social media,
graphic design, public relations, and
communications. Tristin has a passion for
understanding the customer journey and
is always looking for ways she can help
take a company to the next level. She is a
graduate of Kutztown University, where
she earned her Bachelor of Arts degree in
Her experience strengthens her current role communications and public relations.
to bring innovative solutions to the senior
nutrition market.
CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 81
STAFFING: OUR TEAM SERVING YOU
Job Descriptions
Job descriptions for all positions involved in the provision of services detailed in this proposal are
laid out below.
Equal Opportunity/Affirmative Action/Minorities/Women/individual with Disabilities/
Protected Veteran Employer
Reports to: Senior Vice President
Position Summary
The Regional Manager is responsible for the operations of their assigned territory. The RM will work
with assigned District Managers to ensure operational efficiency and that all policies and procedures of
assigned sites are being handled. The RM will be instrumental in proposals and relationships with clients.
Key Accountabilities
• Actively support and apply all company and facility policies and procedures to ensure the highest
quality of service is being provided to our customers.
• Visit assigned facilities as directed.
• Assist District Manager in addressing facility needs as necessary.
• Demonstrate working knowledge of operational, accounting, and human resources policies
and procedures.
• Support District Managers with and evaluate each facility's performance in the areas of food
production, menu and recipe standards, health and sanitation standards, uniforms, purchasing, cash
systems, inventories, safety, payroll, human resources compliance, and record keeping.
• Assist in planning, developing, and implementation of culinary production for special events and
catered functions (as needed and if applicable).
• Assist in maintenance of facility inventory system for food and supplies.
• Support District Manager in holding Food Service Directors and employees accountable for
behavior and performance, following Corrective Action guidelines when necessary.
• Assist with new account openings and account closings.
• Attends department head, safety, infection control, quality assurance, and other facility or
corporate meetings as directed.
• Keeps District Manager informed of facility activities, needs, and concerns.
• Demonstrate understanding of TRIO's Vision, Mission and Core Values.
• Ensure budgets are met and provide budgetary guidance to District Managers.
• Other duties as assigned.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 82
STAFFING: OUR TEAM SERVING YOU
Minimum Requirements
• High School diploma/GED required; Bachelor's Degree preferred or combination of education
and experience.
• 3-5 years' experience in food service operations with 2 years in a lead or management role.
• Ability to travel.
• Demonstrated ability to lead and guide teams.
• Previous experience with inventory, purchasing, cost control, and P&L preferred.
• Proficiency in all Microsoft Office applications required.
Working Conditions
• Frequent travel required.
• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 83
STAFFING: OUR TEAM SERVING YOU
DISTRICT MANAGER
Zeports to: Regional Manager
Position Summary
The District Manager will oversee all assigned facilities, ensuring leadership and guidance in operations,
finances, human resources, and client relationships, while providing direct supervision to the facility Food
Service Directors.
Key Accountabilities
• Actively support and apply all company and facility policies and procedures to ensure the highest
quality of service is being provided to our customers at the lowest possible cost.
• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are
being achieved.
• Cultivate and maintain business partnerships with clients by developing a broad knowledge and
understanding of clients' and their customers' needs and expectations, including:
• Establish and maintain internal Quality Assurance and Assessment processes in each assigned
facility, including inspections, annual client satisfaction surveys, etc. Attend benchmarking trips
(when applicable) to keep the company and its facilities on the cutting edge of our industry.
• Actively participate in food service -related committees within assigned facilities (if applicable), or
otherwise be involved in and visible at special events within each assigned facility, to demonstrate
the company's team approach and commitment to the clients that we serve.
• When appropriate, entertain clients by way of luncheons/dinners, sporting and/or other events,
etc., consistent with company and contract policies and guidelines.
• Plan and develop each unit's operational budgets and demonstrate an understanding of the
company's financial objectives for each unit. Financial responsibilities include:
• Review financial results weekly and monthly and make necessary adjustments to improve
operational performance.
• Develop a weekly financial plan to include sales, menu and production records, food purchases,
inventory, and labor productivity to assist each unit in achieving its budget targets.
• Educate Food Service Directors for each facility in P&L process (where applicable) and review
month -end results for each facility with its Food Service Director.
• Ensure all established accounting practices and timelines are consistently adhered to.
• Provides assistance to the Business Development Director, as needed, with new business bids,
rebids for current clients/customers, and the development of new programs, including:
• Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
• Participate in assessment and proforma development, proposal writing and presentations,
when necessary.
• Manage transition of new business accounts.
• Conduct audits and evaluate each facility's performance in the areas of food production, menu and
recipe standards, sanitation, uniforms, purchasing, cash systems, inventories, safety, payroll, human
resources compliance and record keeping.
• Demonstrate working knowledge of operational, accounting, and human resources policies and
procedures (i.e. new hire process, payroll, etc.).
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 84
STAFFING: OUR TEAM SERVING YOU
• Ensure all human resources and safety practices and policies are intact and adhered to.
• Hold Food Service Directors and employees accountable for behavior and performance, following
Corrective Action guidelines when necessary.
• Conduct training and development needs assessment of Food Service Directors and arrange
necessary training, including the areas of food and cost productions, customer services, team
building, time management, human resources skills, etc.
• Communicate with and assist in developing goals and objectives for each Food Service Director.
Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
• Support Food Service Directors in conducting training and development needs assessment of
employees and assist in arranging appropriate training sessions/tools.
• Demonstrate an understanding of the company's Vision, Mission, and Goals.
Minimum Requirements
• High School diploma required.
• Bachelor's degree in culinary arts or related field preferred.
• Minimum 2-5 years' experience coordinating food service operations.
• Demonstrated ability to lead and guide teams.
• Strong initiative.
• Strong ability to communicate effectively, both verbally and in writing.
• Ability to maintain confidentiality of records and information.
• Skill in the use of operating basic office equipment.
• Ability to travel frequently.
Working Conditions
• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
t — CONFIDENTIAL/PROPRIETARY —
t
CITY OF ROSEMEAD 1 85
STAFFING: OUR TEAM SERVING YOU
FOOD SERVICE DIRECTOR
teports to: District Manager
Position Summary
Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide
outstanding dining options to our contracted client, establishes policies and procedures to provide
administrative direction for menu formation, food preparation, distribution and service, budgeting,
purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with
standards of practice and regulatory requirements.
Key Accountabilities
• Supervises food storage, production, and service programs.
• Maintains inventory system for food and supplies.
• Ensures food preparation for optimal nutrition and economic handling of food as well as
efficient usage of time.
• Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
• Checks food for flavor, temperature, and appearance on a regular basis.
• Confers with District Manager or other departments regarding the technical and administrative
aspects of dining service. Coordinates food service activities with other disciplines.
• Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of
customer nutritional concerns.
• Interviews applicants for employment; evaluates employees on a regular basis according to
prescribed guidelines; terminates employees according to standard procedures as required.
• Provides orientation and job specific training to employees.
• Plans, conducts, and oversees continuous employee training, competencies, and reviews.
• Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
• Maintains facility specific staffing patterns to include appropriate levels, replacement procedures,
and assignments appropriate to qualifications.
• Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains
department within facility specific budget.
• Attends department head, safety, infection control, quality assurance, and other facility or -
corporate meetings as directed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations
and directions governing foodservice activities are followed, including compliance with safety
and sanitation.
• Plans and/or conducts and retains records of monthly staff meetings, employee training, and/
or in services.
• Keeps administration and District Manger informed of department activities, needs, and problems.
• Reviews department performance and institutes changes in techniques or procedures to improve
services, simplify workflow, assure compliance with regulatory requirements, and promote more
efficient operation of the Foodservice Department.
• Other duties as assigned.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 86
STAFFING: OUR TEAM SERVING YOU
Minimum Requirements
• Minimum 2 years' experience coordinating food service operations.
• Demonstrated ability to teach others is required.
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds,
perspectives, education, and skills is required.
• Excellent work record, superior communication, cooperation, and organizational skills required.
• Demonstrated experience in supervising large staff required.
Working Conditions
• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 87
STAFFING: OUR TEAM SERVING YOU
ASSISTANT FOOD SERVICE DIRECTOR
Zeports to: Food Service Director
Position Summary
The Assistant Food Service Director assists the Food Service Director in establishing and maintaining
systems and procedures within the food service operation.
Key Accountabilities
• Supervises food storage, production, and service programs. Maintains inventory system for
food and supplies.
• Ensures food preparation for optimal nutrition and economic handling of food as well as
efficient usage of time.
• Checks food for flavor, temperature, and appearance on a regular basis.
• Plans, conducts, and oversees continuous employee training, competencies, and reviews.
• Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
• Maintains facility specific staffing patterns to include appropriate levels, replacement procedures,
and assignments appropriate to qualifications.
• Attends department, safety, infection control, quality assurance, and other facility or corporate
meetings as directed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations
and directions governing food service activities are followed including compliance with safety
and sanitation.
• Other duties as assigned.
Minimum Requirements
• Minimum 2 years' experience coordinating food service operations.
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds,
perspectives, education, and skills is required.
• Excellent work record, superior communication, cooperation, and organizational skills required.
• Demonstrated experience in supervising large staff required and ability to teach others is required.
Working Conditions
• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds and be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 88
STAFFING: OUR TEAM SERVING YOU
MENU SYSTEMS DIETITIAN
Reports to: Director of Menu Systems
Position Summary
The Menu Systems Dietitian is responsible for developing, analyzing, and maintaining menus to meet
client expectations, contractual requirements, and financial guidelines. The Menu Systems Dietitian is also
responsible for assisting operations with Computrition, inventory, new unit openings, and procurement.
Education/Experience
Bachelor's Degree in Dietetics required. One (1) year related experience in food production and menu
Development preferred. Experience and working knowledge in Computrition preferred. Must have
computer experience using Microsoft Office including the use of internet and electronic mail systems.
License
Must be a Registered Dietitian by the Academy of Nutrition and Dietetics. If Registry Eligible, registration
must be obtained within six (6) months of employment. Must be eligible for licensure in states in which
TRIO Community Meals conducts business.
Must be ServSafe certified or obtain ServSafe certification within six (6) months of employment.
Competencies
The following competencies describe the knowledge, skills, abilities, and attributes that lead to a
successful employee in this position.
• Possess organizational and time management skills to meet critical deadlines consistently.
• Possess professional communication skills to facilitate interaction with all levels of management,
employees, and clients.
• Develop menus that conform to federal, state, and local nutrition guidelines, as well as
client preferences.
• Handle multiple projects simultaneously.
• Possess competent computer skills.
• Conduct nutrition education in various settings.
• Understand quantity food service, standardized recipe development, and procurement.
• Lead and participate in meetings.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 89
STAFFING: OUR TEAM SERVING YOU
Physical and Mental Efforts
• Physical: Physical ability to lift 10 pounds. Intermittent sitting and standing with wide freedom of
movement. Occasional lifting, bending, stooping, pushing and pulling. Ability to work flexible hours
due to operational demands. Travel by air or vehicle, including overnight stays, will be required.
• Mental: Requires minimal supervision and uses independent judgment. Concentrates for long
periods with attention to detail. The ability to prioritize and meet deadlines. Requires independent
action and decision -making, utilizing discretion, while maintaining the confidentiality of clients,
employees, and proprietary business practices.
Environmental and Working Conditions
A Menu Systems Dietitian may need to maintain a remote office. This position occasionally performs
duties within food production facilities. Visits senior centers and other client locations. Interacts daily with
team members and clients. Works flexible hours as needed, spending most of the workday indoors.
Position Relationships
The Menu Systems Dietitian reports directly to the Director- of Menu Systems and has no supervisory
responsibilities.
Essential Functions/Standards Of Performance
The functions and duties described below may not be the only requirements of the position. It
nay be necessary to follow other instructions or perform other related duties required by TRIO
Community Meals.
• Writes and analyzes menus, meeting client preferences, contractual requirements, bid specifications,
nutritional requirements, and cost guidelines
• Maintains licensure and continues professional development by participating in continuing education,
workshops, seminars, and other training
• Reports menu cost to Director of Menu Systems for approval
• Ensures that supervisor is advised on a timely basis of potential problems
• Displays a friendly and positive attitude toward the job and other persons
• Assists in rebid and new business proposals, writing menus and providing recommendations based
on Request for Proposals
• Assists in the development of order guides for each Sysco House
• Schedules and facilitates menu conferences, overseeing requested menu changes where appropriate
• Provides training and support of Computrition, maintaining this system for TRIO Community Meals
• Supports team members as requested
• Develops and presents nutrition education materials
• Leads and participates in meetings with clients, managers, and other employees
• Always supports TRIO Community Meals policies, procedures, and strategic initiatives
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 90
STAFFING: OUR TEAM SERVING YOU
FOOD SERVICE WORKER
Reports to: Food Service Director
Position Summary
The Food Service Worker is responsible for routine food service tasks in the kitchen, cafeteria, dining
room, dish room, and special function areas.
Key Accountabilities
• Prepare food according to diet extension recipes and food production sheets.
• Perform food production work efficiently, while monitoring a neat and sanitary work area.
• Ensure portion control of all items is per standard.
• Ensure appearance of all food items is per standard.
• Ensure temperature of all food items is per standard.
• Ensure that the production/tally sheets are completed without mistakes or shortages.
• Promptly report malfunctioning equipment or food shortages to supervisor.
• Demonstrate a conscientious attitude in daily operations through portion control and
reducing waste.
• Utilized leftovers effectively by creating special and marketable products.
• Completes all other tasks and related duties as assigned.
Minimum Requirements
• Good interpersonal and customer service skills.
• Prior food production experience.
• Ability to read, write, perform basic counting duties and understand directions.
Working Conditions
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 91
STAFFING: OUR TEAM SERVING YOU
COOK
Reports to: Food Service Director
Position Summary
Performs food preparation and production tasks efficiently and accurately under direction of Food
Service Director. Consistently follows safe food handling policies and procedures, recipes, and plating
instructions, etc.
Key Accountabilities
• Prepare food according to diet extension recipes and food production sheets.
• Perform food production work efficiently, while monitoring a neat and sanitary work area.
• Ensure portion control of all items is per standard.
• Ensure appearance of all food items is per standard.
• Ensure temperature of all food items is per standard.
• Ensure that the production/tally sheets are completed without mistakes or shortages.
• Promptly report malfunctioning equipment or food shortages to supervisor.
• Demonstrate a conscientious attitude in daily operations through portion control and
reducing waste.
• Utilized leftovers effectively by creating special and marketable products.
• Completes all other tasks and related duties as assigned.
Minimum Requirements
• Prior food production experience.
• Ability to read, perform basic counting duties, and understand directions.
Working Conditions
• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 92
STAFFING: OUR TEAM SERVING YOU
DRIVER
Reports to: Food Service Director
Position Summary
Transport meals safely and efficiently to specified locations using company vehicle.
Key Accountabilities
• Loading, unloading, and transporting of products from one location to another in a safe and timely
manner and according to assigned schedule.
• Obey all state and city traffic laws and adhering to company policies and procedures.
• Maintain inventory of food and supplies being transported to ensure an accurate delivery.
• Completes all other tasks and related duties as assigned.
Minimum Requirements
• Good interpersonal and customer service skills.
• A valid state driver's license for the type of vehicle being driven is required.
• Must possess an acceptable driving record.
Working Conditions
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power -driven equipment.
• May be exposed to caustic chemicals.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 93
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BACKGROUND CHECKS AND SCREENING PROCESSES
TRIO sets high standards for our team members and evaluates potential hires for professional, honest,
and dependable work ethics and behaviors. Before onboarding a new TRIO team member, TRIO will
conduct background and reference checks on applicants to ensure compliance with all contractual
agreements. These checks are dependent upon position type, specific client requirements, and
applicable laws.
Certain applicants must successfully pass a drug -screening test and background check that includes
motor vehicle records, county seat felony and misdemeanor records, social security verification, national
criminal records, and national sex offender registry. Reference checks are done before an offer of
employment is made.
Additional requirements exist for certain job categories, such as:
• Drivers must receive negative results for drug and substance abuse tests, pass a motor vehicle
record check, have no DUIs/DWIs within previous five years, and hold a valid driver's license.
• Dietitians must present proof of registration and certification.
TRIO's management team is evaluated based on good written and verbal skills, ability to operate within
budget, proficiency in completing job expectations, good decision -making and problem -solving skills,
compliance with safety and sanitation codes, and the ability to plan and organize. With thousands of
mployees to oversee, TRIO not only strives for client satisfaction but employee satisfaction as well.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 94
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INNOVATION
PROPOSED INNOVATION
Menu Innovation
TRIO will comply with the certified menus provided by the County of Los Angeles.
For the next menu cycle, TRIO would like to take an increased involvement in the certified menus. Our
team of Registered Dietitian's capability is described below.
CUSTOMIZED MENUS DESIGNED FOR HEALTH,
VARIETY, AND CULTURAL RELEVANCE
TRIO is proud to offer the opportunity to collaborate on the development of a certified menu that
reflects your community's unique preferences and nutritional needs. Our approach emphasizes:
• Enhanced variety to prevent menu fatigue
• Celebration of regional flavors that resonate locally
• Inclusion of timeless senior favorites that offer familiarity and comfort
• Cultural diversity to reflect and respect the traditions of the populations we serve
Our expert team includes twelve (12) Registered Dietitians, each deeply knowledgeable in Federal,
State, and Agency -specific nutrition guidelines. This ensures every menu we create is fully compliant
with regulatory standards while meeting the evolving nutritional needs of older- adults.
In addition, our dietitians remain at the forefront of emerging nutrition science and best practices. They
proactively incorporate evidence -based innovations to promote the overall health, vitality, and
well-being of program participants.
Leveraging our proprietary Computrition database of over 2,000 entree recipes, TRIO offers
unmatched flexibility in menu design. This extensive library allows us to craft customized menus that
align with dietary preferences, therapeutic requirements, and cultural considerations —without sacrificing
taste or appeal.
The result is a certified menu that offers increased variety, cultural relevance, and increased
participant satisfaction.
ORDERING AND DELIVERY INNOVATION
In the next 12 months, TRIO will implement our new, state-of-the-art technology that integrates meal
ordering, billing, routing, and delivery verification for nutrition sites. The new technology will enable Site
Managers to order meals by type and supplies through an online portal.
— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 96
PROPOSED INNOVATION
CONGREGATE DINING AND HOME -DELIVERED MEALS
• Online ordering portal is accessed at https://orders.triocommunitymeals.com from any computer
or mobile device with an internet connection on any
operating system (Windows, Mac, Linux).
• Site Managers will be able to order meals by type and
supplies through the on-line portal.
• Sites can place orders at any time. Order adjustments
can be made with a mutually agreed upon cut-off time
to revise orders. Thus avoiding emails and calls with meal
quantity revisions.
• Final billing invoices are reconciled with ordered and
actual quantity delivered. Your agency can view billing
data at any time increasing the accuracy of charges.
• Real-time reports are viewed within the portal. If you prefer, TRIO will schedule reports to be
pushed via email or to a secure server within each agency's IT infrastructure.
• Custom reports can be created to meet your data needs.
ROUTE/DELIVERY MANAGEMENT
• Route optimization of the entire fleet of vehicles or by individual vehicle.
• Geo-fencing (using GPS to create a geographical boundary to trigger automatic events like 'arrival'
or 'departure' when a vehicle or driver enters or leaves an area).
• Tracking and monitoring of the duration of deliveries.
• Real-time tracking of vehicles.
INTEGRATIONS AND REPORTING
• Reporting on any and all of the above information and the ability to combine that information with
things like meals delivered, meals invoiced, trend reports, and more.
• Self-service of reporting and data based on client needs.
• Simple integration with other systems
• Delivery metrics for delivery time, including a trend report.
CITY OF ROSEMEAD 1 97
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COST
COST PROPOSAL
Our Financial Commitment
With a mission to impact the lives of our most vulnerable population, TRIO's focus remains on senior
nutrition programs. We provide comprehensive solutions that meet your current needs and the ability to
adapt to your future program growth.
Every aspect of our operations is centered on the individuals receiving our meals. At TRIO, we are driven
by the belief that we make a meaningful difference in the lives of older adults. Our team is personally
invested, knowing that we help many older adults achieve dignity and independence, one meal at a time.
TRIO leverages extensive experience, deep expertise, and vast resources to maximize every dollar spent,
ensuring cost savings while maintaining top performance and superior quality.
COST PROPOSAL
Proposed Meal Rates
Lunch, Bulk: $6.50
Box Lunch: $6.75
TRIO Community Meals offers The City of Rosemead a comprehensive, single -source meal solution.
With a mission to positively impact the lives of our most vulnerable populations, TRIO remains dedicated
to elder nutrition programs.
Every aspect of our operations is centered on the individuals receiving our meals. Our team is personally
invested, knowing that we help many older adults achieve dignity and independence, one meal at a time.
TRIO leverages extensive experience, deep expertise, and vast resources to maximize every dollar spent,
ensuring cost savings while maintaining top performance and superior quality.
As true partners, TRIO will keep open communication with accountability and a results -driven approach.
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— CONFIDENTIAL/PROPRIETARY —
CITY OF ROSEMEAD 1 100
COST PROPOSAL
Why TRIO Community Meals?
TRIO brings The City of Rosemead over 60 years of experience in providing proven systems for Elderly
Nutrition Programs. As demonstrated throughout our partnership, we will be your trusted vendor for
meals. TRIO will continue to adapt our operational plan to meet the needs and mission of your program
and bring innovation to enhance the lives of older adults in your communities.
Y
TRIO will continue to support our partnership through an extensive network of trained food service
professionals, including our Area Manager, Regional Manager, Sr. Vice -President, Registered Dietitian,
Director of Operational Excellence and Food Safety, Client Partnership Director, and many more
industry experts who provide the protocols and programs of a quality meal program.
Our purchasing power and operational efficiencies ensure that TRIO is a reliable partner for your
program, providing peace of mind and high -quality meals for your seniors. Our strengths enable us to
offer the lowest possible prices in any economic environment.
TRIO's operational approach, focusing on menu development, meal production and logistics, provides you
with the best senior nutrition program for quality and cost efficiency. Our on -site teams supported by
global resources will effectively execute our customized plan for your program.
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— CONFIDENTIAL/PROPRIETARY
CITY Of ROSEMEAD 1 101
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Thank you for the time you have taken to review
our proposal. Our team is dedicated to providing
you with a premier senior nutrition program. We
are committed to supporting your mission and
efforts to serve your community. We look forward
to the future and building upon our partnership.
May 29, 2025
Dear Customer,
The following is the proof -of -delivery for tracking number. 449615611450
Delivery infonnadw:
Status: Delivered DelNered To: Shipping/Receiving
Signed for by. C.Au Delivery Location:
Service type: FedEx Priority Overnight
Special Handling: Deliver Weekday; ROSEMEAD, CA,
Direct Signature Required
Delivery data: May 28, 2025 09:43
Shipping Information:
Tracldng number. 449615611450 Ship Date:
Weight
Recipient Shipper:
ROSEMEAD, CA, US, Memphis, TN, US,
Reference 00-0004-00418-22988
Purchase Order 00-0004-00418-22988
Invoice 4170008
May 27, 2025
8.0 LB/3.63 KG
FedEx Express proof -of -delivery details appear below; however, no signature is currently available for this
shipment. Please check again later for a signature.
Thank you for choosing FedEx
Attachment D
EveryTable PBC Proposal
,(.
Inspired by
we serve and lifestyles.
the communities
crafted for healthy
City of Rosemead
Request for Proposal No. 2025-12
Senior Services Lunch Program
Attention: Ericka Hernandez, City Clerk
City of Rosemead -City Clerk's Office
8838 E. Valley Blvd.
Rosemead, CA 91770
Proposal Due Date: Thursday May 29, 2025 at 10:00 am
IEVERYTABLEI
Introductory Letter
Mr. Tom Boecking
Director of City's Parks and Recreation
City of Rosemead
Dear Mr. Boecking,
We are pleased to submit our proposal and committed to providing daily hot meals to persons 60 years
and older for the City of Rosemead's Senior Services Lunch Program at the Garvey Community Center. At
Everytable, our mission is to make fresh, nutritious meals affordable and accessible to everyone to
combat hunger, aligning perfectly with the objectives outlined in your RFP.
As a Los Angeles -based social enterprise, we are uniquely positioned to meet the nutritional standards
and dietary guidelines required for senior citizens, ensuring meals are low in sodium, heart -healthy, and
diabetic -friendly. The contract is for one year and includes quality control monitoring in our 46,000
square foot USDA -inspected kitchen. We also have a proven track record of success with other senior
nutrition programs, catering to diverse populations such as both Hispanic and Asian populations
represented in the City of Rosemead with our culturally tailored meals. Meals offered in this proposal are
compliant with Title III C meal pattern requirements.
Our extensive experience in providing similar services, combined with our innovative distribution
channels, allows us to efficiently manage meal preparation, packaging, and delivery with sufficient
staffing levels. We are unique in the senior meals space as we operate 27 retail/restaurant locations
where we support a local Senior Dine Meals on Wheels program. We understand the importance of
sourcing high -quality, fresh ingredients, and we prioritize locally sourced options to support community
sustainability. Our commitment to compliance is demonstrated by our inclusion on the Los Angeles
County Aging & Disabilities Department's Approved Caterers List, and we hold all necessary
certifications, including HACCP and Serv-Safe.
We are excited about the opportunity to partner with the City of Rosemead and are confident in our ability
to deliver exceptional service that meets your program's needs. Moreover, there are no conflicts of
interest that would limit our ability to provide exceptional services as requested by the City.
Thank you for considering our proposal. Please feel free to contact Mr. Robert Camarena, directly at 909-
289-8900 or robertcamarena@everytable.com should you have any questions or require further
information.
Sincerely,
PbyED-Sil-1
70A2465E940B
Sam Polk, CEO & Founder
By signing this cover letter, I (we) certify that the information contained in this proposal is accurate, and that all
attachments required to be submitted as part of the proposal are certified to be true and binding upon our company.
Legal Name Everytable, PBC
Federal Tax ID: 47-5369929
SFA Liaison: Robert Camarena — robertcamarena@everytable.com
Mailing Address: 18901 Railroad St., City of Industry, CA 91748
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEJ
Table of Contents
IntroductoryLetter...........................................................................................................1
Tableof Contents.............................................................................................................2
ProposalSummary ...........................................................................................................3
Profile of the Proposing Contractor...................................................................................4
Qualifications of the Contractor........................................................................................6
Work Plan - Proposed Approach.....................................................................................10
Staffing.......................................................................................................................... 25
Proposed Innovations for Successful Outcomes............................................................. 31
Proposal Costs Sheet and Rates..................................................................................... 34
Additional Company Information.................................................................................... 36
Everytable Team and Advisors........................................................................................ 41
2
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Proposal Summary
Work Specifications: Everytable acknowledges and agrees to providing hot congregate meals
daily for from our LA County Department of Aging and Disabilities Department and OAA
approved menu as an approved caterer. These meals will be provided from our USDA inspected
kitchen which follows all HACCP, Serve -Safe and Title 22-LA County Aging and Disabilities
Department Foodservice Standard Operating Manual regulatory requirements.
Commitment to Schedule: Everytable is committed to delivering hot meals daily from 7/1 /2025
through 6/30/2028 for the City of Rosemead's Senior Services Lunch Program located at the
Garvey Community Center.
Contractual Terms: No additional contractual terms and conditions are required at this time.
Legal Name & Mailing Address of Organization
Everytable, PBC
18901 Railroad St., City of Industry, CA 91748
www.everytable.com
Federal Tax ID #
47-5369929
Primary Proposal Contact Principal of the Organization
Robert Camarena Sam Polk
Director of Business Development Chief Executive Officer
robertcamarena@everytable.com sampolk@everytable.com
909-289-8900
MAKING A DIFFERENCE SINCE 2020
10, 000, 000+ meals served and counting!
We are proud to provide nutritious, delicious, and dignified meals to our communities.
Meals served to Meals served to Meals served to
5 million + individuals students & 4 million + seniors experiencin
experiencing m i l l i o n transitional age food insecurity
homelessness youth
IEVERYTABLEI
Profile of the Proposing Contractor
Food Values: Eve rytable was created to make healthy eating affordable and convenient for the
modern-day lifestyle. Using a central kitchen, working with dieticians, and a fleet of refrigerated
delivery trucks, we have a streamlined process that automates menu planning, packaging
individual meals and deliverydirectly to our clients. We have a variety of programs from Retail
Stores, meal delivery, home delivery, Smartf ridge vending amenities, Medically Tailored Meals,
and more. We have close partnerships with nonprofits, healthcare facilities, universities and
government agencies, like the City of Rosemead. With our mission driving us, we create
customized programs for each of our unique valuable partners without impacting on the quality
of our service.
All our food is made from scratch daily in our central kitchen using fresh, whole ingredients. We
believe in buying from local farms and launching new dishes each month inspired by the
seasons and local harvest. Health is at the forefront of our culinary values, bringing added value
to the wellness of the team. Safety and quality standards are adhered to through all steps of
production and distribution to ensure a consistent and safe product.
• COMMUNITY INSPIRED: Our menu is an eclectic
celebration of the cultures and cuisines of the local
communities we serve. Our menu honors the diversity of
all the communities we aim to serve.
• CREATIVELY CRAFTED: Each Everytable dish is
crafted by our chefs to be sophisticated, relatable,
innovative, and fun, while holding ourselves to the
highest culinary standards.
• WHOLE INGREDIENTS: Each Everytable dish is made
from scratch using fresh, simple, unprocessed
ingredients, and celebrates vegetables, fruits, nuts, and
grains.
• EVERYDAY NUTRITIOUS: In a world where most
restaurants and grocery stores are a minefield of
unhealthy products, we hold ourselves to high nutrition
standards, so that our guests trust that eating at
Everytable is a step towards health.
• AFFORDABLE & HONEST: We aspire to use organic, local,free-range, and grass-fed
ingredients, and do so when we can. We are also honest and transparent about the balance
between those aspirations and our commitment to providing fresh, healthy, made -from scratch
meals at truly affordable prices.
4
City of Rosemead Senior Services Lunch Program - RFP No.202S-09
IEVERYTABLEI
Local Organizational Structure: Asa company based and solelyfocused on California,
specifically SoCal. Nearly all our near 300 staff members are located in Southern California.
• Partner Success Manager: The Senior Services Lunch Program will be assigned a dedicated
Partner Success Manager to assist with all aspects of Everytable's service from program
implementation, menu curation, delivery coordination, reporting, addressing all needs as they
may arise to ensure that the expectations of your organization and clients are not only met but
exceeded. As your account manager, the Partner Success Manager will be your daily point of
contact.
• Ordering Process: Adjustments to quantities, as needed, will be coordinated with your
Partner Success Manager. Everytable requests for changes or cancellations to be submitted at
least four business days to the scheduled delivery day.
Capacity and Resources: Everytable uses a 40,000 square feet central kitchen located in the
City of Industry, CA. This is where our meals are made fresh daily, then conveniently packaged,
and delivered through our large fleet of around 25+ refrigerated and non -refrigerated vehicles
that are coordinated with deliveries throughout the Southern California region.
Our company is supported by 240+ employees. We have a dedicated supply chain team that
locally sources ingredients supporting localfarmers with high ethical practices. This team builds
deep relationships with our 45+vendors and suppliers using a detailed screening process to
thoroughly ensure inspection practices and a high quality of ingredients. As an omnichannel
business that services store fronts, home subscriptions, corporate amenities, and food service
for organizations, this infrastructure allows us to produce high volume and keep prices lowto
our valuable clients.
Financial Stability: At Everytable, our mission has always been to make healthy, affordable food
accessible to everyone. To further this mission, we have strategically expanded over the past
few years —opening new locations, refining our franchise model, and enhancing operations to
better serve both retail customers and large-scale foodservice contracts like that of the City of
Rosemead's.
Like many rapidly growing companies, our financial performance reflects the necessary
investments required to scale sustainably. Expansion comes with upfront costs —building new
Locations, onboarding franchisees, and optimizing logistics, all of which were carefully planned
and financed to strengthen our foundation for long-term success.
These investments have positioned Everytable for a strong future. We remain on solid financial
footing, backed by committed investors and have a clear path toward profitability. Additionally,
we have implemented key operational improvements, including cost optimization, increased
efficiency, and growth in our foodservice business, all of which are driving us toward financial
sustainability.
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
We recognize that financial stability is an important factor when entering long-term
partnerships. Rest assured, Everytable is well -capitalized and well -prepared to meet our
commitments. Our dedication to operational excellence and sustainable expansion ensures
that we can continue providing high -quality food and reliable service for years to come.
Use of Subcontractors and Statement of Pending Litigation: Everytable will not be using
subcontractors to carry out the services required in this RFP for the Senior Services Lunch
Program. Furthermore, Everytable is not or has been the subject of any relevant lawsuit and/or
subcontractor's litigation resulting from any public project undertaken within the last five years.
Qualifications of the Contractor
About Everytable
Founded in 2016 as a public benefit corporation, Everytable's mission is to transform the food
system to make fresh, nutritious food accessible to everyone, everywhere. Founded in Southern
California, Everytable reimagines a business model to make healthy food a human right, not a
luxury product. Todaywe operate more than 38 retail locations across Southern California, and
we partner with 150+ organizations on programs that address hunger and food insecurity. This
includes senior serving agencies, homeless shelters, community colleges, alternative schools,
municipalities, and County agencies.
Everytable has 5 years of experience catering to seniors through partnerships with government
and nonprofit agencies. Everytable provides food programs for shelter sites, senior centers,
senior housing, and home delivery meal services for older adults. Over the last 5 years, we've
served nearly 5 million meals to over 15,000 older adults across California.
Through our commitment to food justice, Everytable meats are priced according to the median
income of the neighborhoods we serve. For our nonprofit and government partners, we price
meals on a need -based sliding scale with a focus on affordability for food -insecure populations.
Everytable is a fair chance employer and is committed to paying living wages. Everytable
complies with all applicable federal, state and local laws and regulations pertaining to wages
and hours of employment and is committed to complying with Affirmative Action Programs
including all current amendments. As we push to foster health and wealth in the communities
where we work, every single one of our employees receives equity shares in the company, and
we have built an innovative Social Equity Franchise program that provides disadvantaged
entrepreneurs with access to capital, training, and mentorship on the pathway to business
ownership and economic mobility.
Everytable's medically tailored meals are overseen by a team of Registered Dietitian -
Nutritionists (RDN) who works closely with the culinary R&D team to set nutrient targets and
adjust recipes for optimal nutrition. Our evidence -based standards are aligned with OAA, CDA
and Los Angeles City and County guidelines ensuring meals maintain high nutritional integrity,
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
quality, flavor, and satisfaction. Everytable is an approved caterer with the City and County of
Los Angeles with menus that meet 1/3 DRI, calories and required serving sizes for both macro
and micronutrients to promote healthy outcomes. Everytable's meals are made fresh daily
utilizing over 34 spices and are never frozen to preserve flavors. Our culinaryteam has carefully
crafted the recipes that represent diverse taste profiles.
Our culinary R&D team also creates culturally diverse menus that focus on protein, vegetable
color, fruit grain and dairy variety while meeting weekly nutrient goals for each medical
condition. These menus are updated with new items regularly to reduce the chance of flavor
fatigue. Everytable offers menus for Daily Wellness, Diabetes, Congestive Heart Failure and
Chronic Kidney Disease.
Cuisine and Packaging
Everytable offers a wide selection of individually packaged breakfast, hot plates, salads, grain
bowls, smoothies, beverages, snacks, and desserts. Every dish is made from scratch using
fresh, simple, and unprocessed ingredients. The menu is made of fresh takes on traditional
Mexican, Caribbean, Vietnamese, Indian and Middle Eastern cuisines, as well as some
Americana favorites and vegetarian options. Meals arrive fresh and chilled and can be quickly
warmed up in a microwave or convection oven. Meals can be prepared ready -to -eat and
packaged in grab -and -go recyclable containers which travel and store optimum freshness for up
to 4 days. Our meals are conveniently packaged individually for home delivered and grab and go
options and this packagingwill be movingto a more environmentally friendlyfiber material.
Finally, meals can also be prepared in bulk and served family style to accommodate congregate
dining.
HACCP Policies and Procedures
At Everytable, food safety and quality are of the utmost importance, and we are committed to
maintaining the highest standards of safety and quality in every aspect of our operations. Guided
by HACCP (Hazard Analysis and Critical Control Points) principles, our production process is
supported by strong standard operating procedures (SOPs) that are continually reviewed and
enforced by a dedicated production committee of 8 experienced individuals.
Everytable's production team is HACCP certified, and all of our SOPs are designed to rigorously
identify and address potential safety risks at every stage of the food production process. These
measures cover a wide range of critical areas, including the sourcing of ingredients, labeling,
allergen management, shelf life, transportation, pest, and strict temperature control for ready -
to -eat, heated, and cold food items.
Our proprietary process flow diagram outlines the critical control points (CCPs) for each
processing step, ensuring that every phase of production is closely monitored to mitigate any
potential hazards. Additionally, our Preventative Controls Matrix is implemented to outline
specific steps for each CCP (1-8), detailing the necessary precautions and corrective actions
required to maintain the integrity of the food products.
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
By maintaining a robust system of checks and balances, Everytable ensures that the food we
provide to our customers is safe, high -quality, and consistently meets the highest industry
standards. We remain dedicated to continuously improving our food safety protocols to protect
both our customers and our reputation as a trusted food provider
For congregate meal service, Everytable's Older American Act Title III compliant meals will be
available for delivery to the Garvey Community Center. Meals served at dining centers come
fresh and hot at 140 degrees or cold at 41 degrees in appropriate insulated containers that
maintain temperatures. Temperatures will be checked upon delivery. Some meals can be
enjoyed cold or room temperature, like hearty salads and wraps. All meals are fully
cooked prior to chilling and maintained at food safe temperatures from the kitchen through
delivery. Meals will be available for delivery Mondaythrough Friday, except during holidays, as
designated by the City of Rosemead.
Good Food Purchasing
Everytable's mission is to transform the food system to make fresh, nutritious food accessible to
everyone everywhere. One of our company values is "Hungry to Change the World," reflecting
our commitment to making a more just and healthy society. We understand that our choices as
a company have direct impacts on our customers, employees, suppliers, and our environment.
Under the City of Los Angeles' Good Food Purchasing Policy, Everytable has a 3-star rating,
Currently, 80% of Everytable food is sourced from California (5% from small producers within
250 miles of our headquarters), and 42% is purchased directly from farmers and producers. As
we continue to grow, we anticipate a further shift toward purchasing directly from farmers and
away from purchasing from distributors, putting more money directly into the hands of small
producers. We do not purchase any seafood listed as "Avoid" on Monterey Bay Aquarium's
Seafood Watch Guide, 100% of eggs purchased are certified humane and USDA Organic from
Vital Farms, and 100% of animal products are antibiotic and hormone free.
All meals are prepared at the Central Commissary, under the supervision of Everytable
employees, and are delivered fresh- never frozen- unless the city requests uncooked food
items.
City of Rosemead Senior Services Lunch Program - RFP No.202S-09
R II III 'BLE--j
III
References
Contact: Fernanda Fonseca,
Everytable provides approximately 1,000
Meals on
Nutrition Manager
home delivered meals 2-3 times per
Wheels Diablo
Address:1300 Civic Drive, Walnut
week for homebound seniors. OAA Title
Region
Creek, CA 94596
III compliant and medically tailored
Phone: 925-937-8608
meals.
Email: ffonseca@mowdr.org
County of
Contact: Vandana Puri,
Everytable provides approximately 600
Santa Clara
Program Director
home delivered meals/week to 50-80
Senior
Address: 353 W. Julian Street, 4th
seniors. OAATitle III compliant and
Nutrition
Floor, San Jose, CA 95110
medically tailored meals.
Program
Email:
V a n d a n a. P u r i @ssa.sccg ov.o rg
Contact: Saira Reyes,
Everytable provides approximately 250
Director of Operations
congregate meals to an adult day
OPICA
Address:1759 Missouri Ave, Los
center. OAA Title III compliant and
Angeles, CA 90025
medically tailored meals.
Phone: (310) 478-0226
Contact: Paul Armstrong,
Everytable provides daily lunch and
San Diego
Vice President of Programs
dinner for approximately 50 people
Rescue
Address:120 Elm St, San Diego, CA
experiencing homelessness at the San
Mission
92101
Diego Rescue Mission Oceanside
Phone: (619) 819-1830
Navigation Center.
Email: parmstrong@sdrescue.org
YMCA Youth
Contact: Jay Vicente, Tay Housing
and Family
Social Work Program Director
Everytable provides congregate lunch
Services
Address:3304 Idlewild Way, San
and dinner meals for the transition age
Diego, CA 92117
youth (TAY) Safe Stay Shelter Program
Phone: (858) 344-3023
at the YMCA of San Diego County.
Email: jvicente@ymcasd.org
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
Work Plan - Proposed Approach
Meal Standards
At Everytable, we are committed to providing meals that adhere to the nutritional standards set
forth by Title III-C of the Older Americans Act (OAA). Our meal compositions are meticulously
designed to meet the unique dietary needs of seniors, ensuring both nutritional adequacy and
culinary satisfaction.
Nutritional Composition
Each meal we offer is crafted to provide a minimum of one-third of the Dietary Reference Intakes
(DRIs) for older adults. This approach guarantees that our meals contribute significantly to the
daily nutritional requirements of seniors. Additionally, we strictly follow the Dietary Guidelines
for Americans, which emphasize:
• Increased consumption of fruits and vegetables
• Incorporation of whole grains
• Use of low -fat or fat -free dairy products
• Selection of lean proteins
• Limitation of sodium, saturated fats, and added sugars
By aligning with these guidelines, we aim to support the health and well-being of seniors through
balanced and wholesome meals.
Meal Composition
Our menus are thoughtfully curated to include a variety of nutrient -dense foods that cater to the
preferences and health needs of older adults. A typical meal from Everytable includes:
• Lean Protein Sources: Options such as grilled chicken, fish, legumes, and tofu provide
essential amino acids necessary for maintaining muscle mass and overall health.
• Whole Grains: Inclusions like brown rice, quinoa, and whole-wheat pasta offer dietary
fiber, aiding in digestion and promoting heart health.
• Fruits and Vegetables: A colorful assortment of seasonal produce ensures a rich
intake of vitamins, minerals, and antioxidants.
• Low -Fat Dairy orAlternatives: Items like skim milk, yogurt, or fortified plant -based
alternatives supply calcium and vitamin D to support bone health.
• Healthy Fats: Incorporation of sources like avocados, nuts, and olive oil contributes
to cardiovascular health.
Dietary Adaptions
Understanding that some seniors may have specific dietary restrictions or health conditions,
Everytable offers meal options tailored to accommodate needs such as:
10
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
JEVERYTABLEJ
Low -Sodium Diets: Meals prepared with minimal added salt and seasoned with herbs
and spices to enhance flavor without increasing sodium content.
Diabetic -Friendly Choices: Balanced meals with controlled carbohydrate content to
assist in blood sugar management.
Allergen -Free Options: Dishes free from common allergens like nuts, dairy, or gluten,
ensuring safety and comfort for all consumers.
By prioritizing these nutritional principles and personalized considerations, Everytable ensures
that our meals not only comply with Title III-C requirements but also promote the health and
satisfaction of the seniors we serve.
Food Sourcing and Ingredients - Good Food Purchasing
Everytable's mission is to transform the food system to make fresh, nutritious food accessible to
everyone everywhere. One of our company values is "Hungry to Change the World," reflecting
our commitment to making a more just and healthy society. We understand that our choices as
a company have a direct impact on our customers, employees, suppliers, and our environment.
Under the City of Los Angeles' Good Food Purchasing Policy, Everytable has a 3-star rating.
Currently, 80% of Everytable food is sourced from California (5% from small producers within
250 miles of our headquarters), and 42% is purchased directlyfrom farmers and producers. As
we continue to grow, we anticipate a further shifttoward purchasing directly from farmers and
awayfrom purchasingfrom distributors, putting more money directly into the hands of small
producers. We do not purchase any seafood listed as "Avoid" on Monterey Bay Aquarium's
Seafood Watch Guide, 100% of eggs purchased are certified humane and USDA Organic from
Vital Farms, and 100% animal products are antibiotic and hormone free.
All meals are prepared at the Central Commissary, under the supervision of Everytable
employees, and are delivered fresh- never frozen- unless the city requests uncooked food
items.
Seniors
Los Angeles Department of
Aging
• Approximately 1 out of 4 seniors in Los Angeles
experience food insecurity.
• Everytable is one of the ]arpeet local senior meal
providers in Los Angeles, as a partner with the Los
Angeles Department of Aging.
• Earh week, mare then 2.999 seniors receive 5 fresh
weak delivered directly to their doorsteps, at no
cost to thew.
• Everytable has served over 5 million weals to 19,999
seniors since 2929.
City of Rosemead Senior Services Lunch Program - RFP No. 202S-09
IEVERYTABLEI
Food Safety and Handling
Storage and Handling
At Everytable, we prioritize the safety and quality of our meals by implementing stringent storage
procedures for both ingredients and prepared meals. Our comprehensive approach ensures that
all food items are maintained at appropriate temperatures and safeguarded against
contamination.
Temperature Control
Maintaining correct temperatures is crucial to prevent bacterial growth and preserve food
quality. Our protocols include:
• Refrigeration: Perishable items are stored at or below 40OF (4°C) to inhibit bacterial
proliferation.
• Freezing. Foods designated for extended storage are kept at 0°F (-180C) or lower,
effectively halting bacterial activity.
Monitoring: We utilize calibrated thermometers to regularlyverify storage
temperatures,
ensuring compliance with safety standards.
Ingredient Storage
To maintain the integrity of our ingredients:
• Dry Goods: Items such as grains and canned products are stored in a cool, dry
environment, away from heat sources and humidity, to prevent spoilage.
• Fresh Produce: Fruits and vegetables are stored under conditions tailored to their
specific requirements, with refrigeration for perishable varieties and room
temperature storage for items like bananas and tomatoes.
Meat and Seafood: Raw proteins are kept separate from other foods, stored on lower
shelves to prevent cross -contamination, and maintained at safe temperatures until
preparation.
Prepared Meal Storage
For our ready -to -eat meals:
• Cooling: After cooking, meals are rapidly cooled to safe temperatures before storage
to minimize time spent in the "danger zone" (40°F to 140OF or 40C to 600C), where
bacteria thrive.
Packaging: Meals are sealed in airtight, food -grade containers to protect against
contaminants and preserve freshness.
Labeling. Each package is clearly labeled with
preparation and expiration dates,
facilitating proper inventory rotation and
timely consumption.
12
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Contamination Prevention
To further ensure food safety:
• Storage Hierarchy: Raw foods are stored below cooked and ready -to -eat items to
prevent cross -contamination.
• Sanitation: Storage areas and equipment are regularly cleaned and sanitized to
maintain a hygienic environment.
• Staff Training: Our team receives ongoing training on food safety practices,
emphasizing the importance of proper storage techniques and hygiene.
Handling Raw Foods
• Separation: Raw meats, poultry, seafood, and eggs are stored separately from other
foods, both in storage and during preparation, to prevent cross -contamination. This
includes using dedicated cutting boards and utensils for raw items.
• Storage: Raw foods are kept in sealed or covered containers at the bottom of
refrigeration units to prevent juices from dripping onto other items.
• Preparation: Employees wash their hands thoroughly with soap and water before and
after handling raw foods. Surfaces and utensils are cleaned and sanitized after
contact with raw items.
Handling Cooked Foods
• Cooking Temperatures: Foods are cooked to their recommended internal
temperatures to ensure pathogens are destroyed. For example, poultry is cooked to
an internal temperature of 1650F (740C).
Cooling. Cooked foods not intended for immediate consumption are rapidly cooled to
safe storage temperatures to minimize time spent in the "danger zone" (40°F to 140OF
or 40C to 600C), where bacteria can proliferate.
Storage: Cooked items are stored in clean, covered containers and placed above raw
foods in the refrigerator to prevent any potential contamination.
Handling Ready -to -Eat (RTE) Foods
• Avoiding Bare -Hand Contact: Employees use gloves, tongs, or other utensils when
handling RTE foods to prevent contamination.
• Storage: RTE foods are stored on the top shelves of refrigeration units, awayfrom raw
foods, to reduce the risk of cross -contamination.
• Sanitation: All surfaces and equipment that come into contact with RTE foods are
regularly cleaned and sanitized to maintain a hygienic environment.
By implementing these comprehensive procedures, Everytable
ensures that all food products are handled safely, maintaining their
quality and safeguarding the health of our customers.
13
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Cooking Processes
At Everytable, we prioritize food safety and quality by adhering to stringent protocols during meal
preparation. Our procedures focus on maintaining proper cooking temperatures and preventing
cross -contamination between raw and cooked foods.
Temperature Control During Cooking
Ensuring that all meats are cooked to safe internal temperatures is vital to eliminate harmful
pathogens. Our guidelines include:
• Poultry. Cook to an internal temperature of 1650F (740C).
• Ground Meats (e.g., beef, pork, lamb): Cook to 160OF (71 °C).
• Steaks, Roasts, and Chops (beef, pork, veal, lamb): Cook to 1450F (63°C) and allow a
rest time of at least 3 minutes before serving.
• Fish: Cook to 145OF (630C).
We utilize calibrated food thermometers to verify these temperatures, ensuring consistency and
safety in our cooking processes.
Prevention of Cross -Contamination
To prevent the transfer of harmful bacteria from raw to cooked foods, we implement the
following measures:
• Separate Work Areas: Designate specific areas for handling raw and cooked foods to
prevent cross -contact.
• Dedicated Equipment: Use separate cutting boards, utensils, and storage containers
for raw and cooked items.
• Proper Storage: Store raw meats, poultry, and seafood in seated containers on the
lowest shelves of refrigeration units to prevent juices from dripping onto other foods.
• Hand Hygiene: Require staff to wash hands thoroughly with soap and water before
and after handling raw foods, and after any activity that could introduce
contaminants.
• Cleaningand Sanitizing: Regularly clean and sanitize all food contact surfaces,
equipment, and utensils, especially after exposure to raw products.
By adhering to these protocols, Everytable ensures that our meals are prepared in a safe and
sanitary manner, upholding our commitment to delivering high -quality, nutritious food to our
customers.
From our kitchen
your table.
14
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEJ
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City of Rosemead Senior Services Lunch Program - RFP No.2025-09
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
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18
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
Transportation
At Everytable, we are committed to ensuring that all meals are delivered to the City of
Rosemead's congregate meal site is transported safely, maintaining optimal temperatures and
adhering to all relevant transportation regulations. Our comprehensive procedures include:
Insulated Cambros
• Equipment Utilization: We employ high -quality insulated Cambro containers designed
to maintain appropriate temperatures for both hot and cold foods duringtransit.
• Temperature Maintenance: Hot foods are kept at or above 140°F, while cold foods are
maintained at or below 41 OF throughout transportation.
Compliance with Transportation Regulations
• Regulatory Adherence: We complywith the California Retail Food Code, ensuringthat
food is transported in clean, washable, and impervious containers to prevent
contamination.
Tamper -Evident Measures: All food containers are sealed with tamper -proof seals to
protect against contamination during delivery.
Monitoring and Verification
• Temperature Checks: Prior to departure and upon arrival, our delivery personnel
conduct and document temperature readings to confirm that all meals remain within
safe temperature ranges.
Sanitation Protocols: Regular cleaning and sanitization of transportation equipment
and vehicles are conducted to uphold hygiene standards.
Staff Training
• Comprehensive Training: Our staff undergoes regular training on food safety
practices, including proper handling, transportation procedures, and emergency
protocols to address any deviations in temperature control.
By implementing these rigorous procedures, Everytable ensures that meals delivered to the City
of Rosemead's congregate meal site are safe, wholesome, and of the highest quality.
19
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEJ
Health and Safety Compliance
At Everytable, we are committed to upholding the highest standards of food safety and quality.
Our operational practices are meticulously designed to comply with the California Retail Food
Code, which governs food safety regulations in Los Angeles County, as well as the guidelines
established by the U.S. Department of Agriculture (USDA).
Compliance with Los Angeles County Health and Safety Codes
We adhere strictly to the California Retail Food Code, ensuring that all aspects of our food
handling, preparation, storage, and transportation meet or exceed the mandated health and
safety requirements. This includes maintaining sanitary facilities, proper food storage
temperatures, and rigorous employee hygiene practices.
Adherence to USDA Guidelines
Our food safety protocols are aligned with the USDA's four fundamental guidelines: Clean,
Separate, Cook, and Chill. We ensure thorough cleaning of all food contact surfaces, prevent
cross -contamination by separating raw and cooked foods, cook foods to their recommended
internal temperatures, and promptly chill perishable items to inhibit bacterial growth.
By integrating these stringent practices into our daily operations, Everytable guarantees that our
meal services for the City of Rosemead are conducted in full compliance with both local and
federal food safety regulations, ensuring the health and well-being of all recipients.
20
City of Rosemead Senior Services Lunch Program - RFP No.202S-09
IEVERYTABLEI
Quality Control and Monitoring
Quality Monitoring
At Everytable, we are committed to delivering high -quality, freshly prepared meals to our
customers. To ensure this, we have implemented a comprehensive monitoring process that
encompasses regular internal quality checks at various stages, including sourcing, preparation,
packaging, and delivery.
Sourcing
We begin by partnering with approved suppliers who meet our stringent quality standards. Each
ingredients undergo thorough inspection upon arrival to verify its freshness, quality, and
compliance with our specifications. This includes checking for proper temperature control
during transportation and assessing the integrity of packaging to prevent contamination.
Preparation
During meal preparation, our culinary team adheres to standardized recipes and procedures to
maintain consistency and quality. We conduct in -process evaluations, such as monitoring
cooking temperatures and times, to ensure food safety and optimal taste. Detailed records are
maintained throughout the preparation process to facilitate traceability and continuous
improvement.
Packaging
Our packaging process is designed to preserve meal integrity and freshness. We utilize
appropriate materials and techniques to protect against contamination and ensure that meals
remain at safe temperatures during transit. Regular inspections are conducted to confirm that
packaging meets our quality standards and effectively safeguards the food.
Delivery
To maintain meal quality during delivery, we implement strict protocols, including:
• Temperature Control: Ensuring that meals are transported within safe temperature
ranges to prevent spoilage.
• Timely Delivery: Coordinating logistics to minimize transit time and deliver meals
promptly to customers.
Vehicle Inspection: Regularly inspecting delivery
vehicles to ensure cleanliness and
proper functioning of refrigeration systems.
By integrating these monitoring processes at each stage of
our operations, Everytable ensures that our meals
consistently meet the highest standards of quality and
safety for our customers.
21
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
Feedback Mechanisms
At Everytable, we are dedicated to continuously enhancing our meal quality and service by
actively gathering and utilizing feedback from recipients, caregivers, and other relevant
stakeholders. Our comprehensive feedback collection strategy may include but not be limited
to:
Surveys
We will implement brief, user-friendly surveys sent via email or accessible through a QR code
included with meal deliveries. These surveys will solicit input on various aspects such as meal
taste, portion size, packaging, and delivery experience.
Direct Communication Channels
Everytable maintains multiple avenues for direct communication, including phone support,
email, and live chat. Our partner success team is available Monday through Friday, 8 AM-5 PM
PST, to address inquiries and collect feedback. This ensures that stakeholders can easily share
their experiences and suggestions.
Social Media Engagement
We actively monitor and engage with customers on social media platforms to gather unsolicited
feedback and address concerns promptly. This approach allows us to tap into real-time insights
and foster a community around our brand.
Utilization of Feedback
Everytable has developed a process whereby data is systematically analyzed to identify trends,
strengths, and areas for improvement. This analysis will inform various aspects of our
operations, including menu development, ingredient sourcing, staff training, and delivery
logistics. By integrating stakeholder insights into our decision -making processes, we ensure that
our services evolve in alignment with the needs and preferences of those we serve.
Through these initiatives, Everytable reaffirms its commitment to delivering high -quality meals
and exceptional service, continually shaped by the valuable input of our customers and
stakeholders.
22
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
1EVERYTABLE1
Adjustments and Corrective Actions
At Everytable, we are committed to delivering high -quality, nutritious meals and have
established robust procedures to address and promptly correct any quality issues that may
arise, such as missed dietary requirements, ingredient quality concerns, or delivery delays.
Addressing Missed Dietary Requirements
To prevent and address instances where meals may not meet specified dietary needs:
We establish detailed specifications for each ingredient, covering aspects like origin,
grading criteria, and permissible levels of contaminants, ensuring consistency and
safety in our meals.
Customer Feedback Channels: We maintain open lines of communication through
our partner success team, available Mondaythrough Friday, 8 AM - 5 PM PST, to
promptly address and resolve any dietary concerns reported by customers.
Ensuring Ingredient Quality
To maintain the highest standards for our meal ingredients:
Supplier Evaluation and Selection: We rigorously assess suppliers based on their
ability to provide high -quality raw materials, implementing qualification processes
that include audits and sample testing to ensure consistency and reliability.
Incoming Goods Inspections: Upon delivery, all ingredients undergo thorough
inspections to verify freshness, quality, and compliance with our specifications,
ensuring that only the best components are used in our meal preparation.
Consistent Testing: We implement regular sample testing of ingredients from all
suppliers to check for compliance with our specifications, using methods like sensory
evaluation and laboratory analysis to assess quality.
Managing Delivery Delays
To minimize and address potential delivery delays we coordinate logistics to minimize transit
time and ensure timely delivery of meals to customers by utilizing our state-of-the-art logistics
software with integrated AVL systems.
• Customer Notifications: In the event of unforeseen delays, we promptly notify
affected customers, providing updates and estimated delivery times to manage
expectations.
Continuous Improvement:
We analyze delivery
performance data to
identify patterns or
recurring issues,
implementing process
improvements to enhance
reliability.
IEVERYTABLE]
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEJ
Corrective Action Processes
When quality issues are identified, our corrective action procedures include but may not be
limited to the following:
• Root Cause Analysis: Investigating the underlying cause of the issue to prevent
recurrence.
• Immediate Rectification: Taking swift action to correct the problem, such as replacing
meals or adjusting processes.
• Documentation and Review: Recording incidents and corrective actions taken,
followed by a review to assess effectiveness and make necessary adjustments to our
quality control systems.
Through these comprehensive measures, Everytable ensures that any quality concerns are
promptly addressed, maintaining our commitment to excellence and customer satisfaction.
24
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
Staffing
Asa company based and solely focused on California, specifically SoCal. Nearly all our near 300
staff members are located in Southern California, including our Founder and CEO Sam Polk.
• Partner Success Manager: The City of Rosemead's Senior Services Lunch Program
participants will be assigned a dedicated Partner Success Manager to assist with all
aspects of Everytable's service from program implementation, menu curation, delivery
coordination, reporting, and addressing all needs as they may arise to ensure that the
expectations of your organization and clients are not only met but exceeded. As your
account manager, the Partner Success Manager will be your daily point of contact to
ensure that meals arrive on time no later than 11:00 am.
• Ordering Process: Your Partner Success Manager will be the direct point of contact for
meal orders for the City of Rosemead's Senior Services Lunch Program. All menus will be
written and submitted in four to five -week cycles to a designated City dietitian or
nutritionist at least 30 days before use.
• Delivery and Backup for Emergencies: Everytable has a robust cold chain logistics and
delivery operation to ensure the highest level of service for our customers, most of whom
are experiencing, or at risk of, food insecurity. Because food service is essential and we
serve vulnerable communities, Everytable prioritizes a logistics operation with
redundancies that allows us to serve as an emergency provider as well. We have backup
vehicles and drivers if a situation calls for it, as well as partnerships with third -party
logistics providers who can serve as further backup.
For congregate meal service, Everytable's Older American Act Title III compliant meals
will be available for deliveryto the Garvey Community Center. Meals served at dining
centers come fresh and hot at 140 degrees or 40 degrees if a cold meal but never frozen
prior to delivery. Some meals can be enjoyed cold or room temperature, like hearty
salads and wraps. All meals are fully cooked prior to chilling and maintained at food safe
temperatures from the kitchen through delivery. Meals will be available for delivery
Mondaythrough Friday, except during holidays, as designated by the City of Rosemead.
25
City of Rosemead Senior Services Lunch Program - RFP No. 202S-09
IEVERYTABLEI
Proposed Key Personnel
Everytable's nutrition team combines expertise in health, wellness, and food innovation to
create accessible and nutritious meal options for all communities. Led by professionals
including Alison Acerra, an expert in plant -based nutrition and corporate health strategies;
Timothy Reardon, a certified Research Chef with over 20 years of experience in culinary
innovation and foodservice strategy; and Robert Camarena, a Certified Senior Nutrition
Specialist and a leader in partnership and business development for older adult nutrition
programs; the team is uniquely equipped to design impactful nutrition solutions. Their collective
dedication ensures Everytable delivers high -quality meals that support both individual health
and broader social equity initiatives.
Alison Acerra MS, RDN
Registered Dietitian, Hormone and Menopause Specialist,
Speaker empowering high achieving women over 40 to find
hormonal harmony. Advocate for better Menopause care.
Summary
Alison Acerra MS, RDN, LD is a seasoned nutritionist with 20
years of professional experience as a Nutrition Practitioner,
Hormone Health Mentor and Brand Strategist.
Experience
Alison Acerra Nutrition -Austin, Texas
Executive Women's Health Coach
January 2020 - Present (5 years 1 month)
Strategic Nutrition Design -Austin, Texas
8 years 1 month
Principal, Nutrition Strategist
January 2019 - Present (6 years 1 month)
Functional & Integrative Nutrition Coach - Austin, Texas
January 2017 - Present (8 years 1 month)
Gateway Psychiatric Clinic
Nutrition Counselor
January 2004 - Present (21 years 1 month)
Education
New York University
Master of Science - MS, Clinical Nutrition • (2000 - 2002)
Penn State University
Bachelor of Science - BS, Clinical Nutrition • (1996 - 2000)
26
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
Timothy Patrick Reardon, CRC
Chef Tim Reardon, a Certified Research Chef with the Research
Chefs Association, serves as the Vice President of R&D and
Commercialization at Everytable.
Summary
With over 20 years of experience in food manufacturing,
culinary innovation, and foodservice strategy, Chef Reardon
plays a pivotal role in driving Everytable's mission to transform
the food system by making fresh, nutritious meals both
affordable and accessible.
Experience
Acelerate - Los Angeles, California
Vice President of R&D and Menu Strategy
September 2020 - April 2022 (1 year 8 months)
Applebee's Neighborhood Grill + Bar -Glendale, California
Director of Culinary Innovation and Menu Strategy
June 2018 - July 2020 (2 years 2 months)
Plated -New York City, New York
Director of Culinary Product Development
May 2017 - May 2018 (1 year 1 month)
Chobani - New York City, New York
Senior Director of Culinary Design
2012 - 2017 (5 years)
The Food Group - New York City, New York
Director of Culinary Innovation
2009 - 2012 (3 years)
L'Atelier de Joel Robuchon - Bangkok
Chef de partie
2008 - 2009 (1 year)
Education
The Culinary Institute of America
Associate of Arts and Sciences - AAS, Culinary Arts
IEVERYTABLEI
0
11
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
27
IEVERYTABLEI
Robert Camarena, SNSC
Robert has over 20 years of experience working in the healthcare
industry, focusing primarily on healthcare and nutrition for older
adults. His focus has been on connecting healthcare and
nutrition services to demographics with the highest social and
economic needs.
Summary
Robert is a Certified Senior Nutrition Specialist and a leader in
partnership and business development for older adult nutrition
programs. His role at Everytable is to lead in the development of
our Senior Nutrition partnerships by connecting our food service
with Area Agencies on Aging, County and Municipal meal
programs for older adults and those suffering from food
insecurity.
Experience
Revolution Foods -Los Angeles, California
Director of Business Development
October 2022 - March 2025
Better 4 You Meals - Los Angeles, California
Contract Specialist, K12 and Adult Nutrition Programs
October 2018 - October 2022
MedCoast Ambulance - Santa Fe Springs, California
Director of Contracting and Compliance
June 2016 - October 2018
Phoenix Ambulance - Los Angeles, California
General Manager
December 2010 - May 2016
Premier Medical Transportation and Equipment - Colton, California
Vice President of Operations
December 2005- December 2010
Education
Senior Nutrition Specialist Certification - 2023
AFPA Certification
Bachelor of Science, Business Administration - University of Phoenix, 2023
Associate of Arts - Mt. San Antonio College, 1998
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Commitment Statement for the Retention and Use of Key Employees
At Everytable, we recognize that the retention and effective utilization of key employees are vital
to delivering high -quality, freshly prepared meals and ensuring the success of our operations.
Our comprehensive strategy focuses on retaining essential personnel, ensuring their availability
to initiate and sustain projects, and implement contingency plans to maintain seamless
service delivery.
Retention and Utilization of Key Employees
To ensure a committed and motivated workforce, Everytable employs several proven retention
strategies:
• Employee Appreciation: We regularly acknowledge and reward employees for their hard
work and achievements, boosting morale and reinforcing their sense of value within the
company.
• Effective Leadership: Our management team emphasizes supportive and
communicative leadership, providing clear direction to build trust and loyalty among
team members.
• Competitive Compensation and Benefits: We offer attractive wages and full benefits
packages, including medical, dental, and vision insurance and paid time off, to meet the
evolving needs of our employees and remain competitive in the industry.
• Professional Development: Everytable invests in internal training programs and
opportunities for career advancement, empowering employees to grow within the
organization.
Availability to Initiate and Sustain Projects
Our key personnel are integral to launching and maintaining initiatives. By promoting work -life
balance and offering flexible scheduling, we ensure that our employees remain engaged and
ready to contribute effectively. This approach not only enhances job satisfaction but also
ensures that our team is prepared to meet project demands promptly.
W040 IN THE COMMUNITY
"When we switched to Everytable to
provide meals at our Navigation Center,
the quality of what we were serving
increased tenfold with barely any effect
on our budget. The clients love the food
and the staff appreciate the
convenience."
— Paul Armstrong, Vice President, Programs at San
Diego Rescue Mission
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Supplemental Staffing Plans
Understanding the importance of continuity, Everytable has established contingency plans to
address potential unavailability of key personnel:
• Cross -Training: We implement cross -training programs to equip employees with diverse
skill sets, enabling them to step into various roles as needed and ensuring uninterrupted
operations.
• Flexible Scheduling: By offering flexible work arrangements, we accommodate personal
needs and maintain a resilient workforce capable of adapting to changing circumstances.
• Talent Pipeline: We maintain a proactive recruitment strategy to build a pool of qualified
candidates, allowing for swift staffing adjustments when necessary.
Through these initiatives, Everytable is committed to maintaining a stable and capable team,
ensuring the successful delivery of our freshly prepared meals and upholding our mission to
make nutritious food accessible to all.
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Proposed Innovations for Successful Outcomes
Eve rytable is highly focused in its transition approach and timeline with our primary objective
being to implement procedural innovations to obtain successful outcomes. We are prepared to
adjust our plan to align with the City of Rosemead's needs. The following represents an
estimated sample transition schedule based on our experience in launching similar meal service
programs. Due to Everytable's unique centralized commissary kitchen model, we can rapidly
scale meal production, hire and train staff efficiently, and deploy high -quality meals faster than
traditionalfood service providers, ensuring a seamless transition with no interruption to service.
Phase 1: PRE -TRANSITION PREPARATION (June 2025)
1. Dedicated Transition Team & Planning
To ensure a seamless transition, Everytable will establish a Transition Task Force
led by an experienced Transition Manager who will serve as the primary point of
contact for the City. This team will include key personnel from operations, logistics,
culinary services, procurement, compliance, and human resources.
• Kickoff Meeting with City of Rosemead (June 2025): We will schedule
a comprehensive meeting with City representatives to confirm all contract
requirements, review menu and transition expectations, and establish a clear
communication plan.
• Knowledge Transfer from Current Provider: As deemed necessary will work closely
with the outgoing provider to assess existing workflows, identify best practices, and
mitigate potential challenges.
2. Staffing & Training
Everytable's commissary model allows us to onboard and train staff efficiently,
eliminating the challenge of staffing up at multiple locations.
• Staff Recruitment & Onboarding (June 2025): We will hire and train all
necessary personnel, including kitchen staff, delivery drivers, site coordinators,
and administrative support as needed.
PHASE 2: VENDOR & SUPPLY CHAIN READINESS (June 2025)
1. Food & Non -Food Vendor Contracts
As an established provider with an existing nationwide supply chain and vendor
relationships, Everytable can efficientlytransition food and non-food procurement.
• Confirm Food Supply Chain: As needed we will finalize contracts with our existing
produce, protein, and dry goods suppliers while ensuring alignment with the City's
nutritional and cost guidelines.
• Establish Non -Food Supply Logistics: Items such as packaging, utensils,
warming/cooling containers, and delivery equipment will be stocked and prepared
for seamless distribution.
2. Transportation & Delivery Logistics
Our centralized commissary allows us to streamline meal delivery, reducing the
complexity of coordinating multiple kitchens.
31
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
Route Optimization & Test Runs (June 2025): As needed our logistics team will map out
all senior center locations optimizing for efficiency, meal integrity, and fuel costs.
Test Deliveries & Quality Control Checks: We will conduct pilot meal deliveries to
test holding temperatures, delivery times, and feedback from senior centers.
Flexible Delivery Model: Everytable can increase delivery frequency or adjust time
windows as needed, ensuring meals maintain their optimal texture and flavor.
PHASE 3: SOFT LAUNCH & FULL IMPLEMENTATION (June -July 2025)
1. Test Meal Service & Quality Assurance
Upon the City's request, we will run a test meal delivery to the Garvey Community Center to
validate:
• Meal preparation and portion accuracy
• Delivery route efficiency and timing
• Temperature control compliance
• Feedback from seniors and City staff
Everytable's commissary quality control team will monitor meals for taste, texture, and
adherence to nutritional guidelines. Adjustments will be made before full implementation.
2. Communication & Stakeholder Engagement
• City & Senior Center Coordination: Regular status updates will be provided to City
officials and senior center managers to ensure a smooth transition.
• Community Engagement: We will work with senior center leaders to introduce
Everytable, answer questions, and ensure client comfort with the transition.
3. Full Service Go -Live (July 1, 2025)
• All meal services will be fully operational across designated congregate sites.
• Daily operational monitoring will ensure smooth execution.
• Dedicated support team available on -site and remotely for real-time
troubleshooting.
PHASE 4: POST -IMPLEMENTATION SUPPORT & CONTINUOUS IMPROVEMENT (July -
September 2025)
1. Monitoring & Performance Metrics
Everytable is committed to ongoing excellence and will continue to do so including:
• On -time delivery rates
• Meal temperature and safety compliance
• Client satisfaction scores
• Incident tracking and resolution time
2. Regular Reporting & Communication
• Daily performance reports (first 30 days) provided to the City.
• Monthly evaluation meetings with City officials to review service performance.
• Ongoing client feedback collection to improve meal satisfaction.
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City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
3. Long -Term Optimization
• Potential expansion of meal options (such as grab -and -go meals, culturally tailored
menus).
• Continuous staff training and development to maintain high service standards.
• Innovation in meal packaging and delivery efficiencies to further enhance service.
SUMMARY
Everytable's transition plan is designed to minimize risk, maintain service continuity, and to
implement procedural innovations to obtain successful outcomes. By leveraging our high -
capacity commissary model, advanced logistics network, and dedicated workforce, we will
seamlessly integrate into the Senior Nutrition Meal Program, delivering high -quality meals
efficiently and cost-effectively. We look forward to working with the City of Rosemead to ensure
a successful transition and long-term partnership in serving the community's senior population.
33
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Proposal Costs Sheet and Rates
Everytable's innovative commissary kitchen model allows us to provide high -quality meals for
the City of Rosemead's Senior Nutrition Meat Program at a competitive cost white maintaining or
exceeding all service requirements.
We propose $6.20 per congregate meal. The price shall include an all-inclusive maximum
pricing which accounts for all the anticipated cost, both direct and indirect, in addition to a
breakdown of specific examples, if necessary, labor rates and service charges related to the
work.
Our model enables this competitive price through centralized production, efficient logistics,
bulk purchasing, and reduced overhead expenses.
1. Centralized Production Reduces Labor and Overhead Costs
Unlike traditional food service providers that operate multiple decentralized kitchens,
Everytable's high -volume commissary kitchen serves as a single, efficient production hub.
This model allows us to:
• Eliminate redundant kitchen staff across multiple locations, reducing labor costs.
• Standardize meat preparation using automated and streamlined processes,
improving efficiency.
• Enhance quality control with a centralized team of chefs and nutritionists ensuring
compliance with dietary requirements.
• Because we prepare meals in one controlled environment, we can operate at scale
without the inefficiencies of managing multiple kitchens, reducing overall costs
while maintaining high meal quality.
2. Economies of Scale in Food Procurement
Everytabte leverages national vendor partnerships and bulk purchasing power to secure high -
quality ingredients at a lower cost. Unlike smaller, location -based operations that order food
separately for each site, our centralized procurement system allows us to:
• Negotiate lower prices on fresh produce, proteins, and dry goods.
• Reduce food waste through precise inventory control and demand forecasting.
• By buying in bulk and minimizing waste, we achieve significant cost savings, allowing us
to pass those savings directly to the City of Rosemead.
3. Streamlined Logistics and Transportation Efficiency
Our commissary -to -consumer model eliminates unnecessary transportation inefficiencies
that drive up costs in traditional meal service operations. Rather than cooking at multiple
kitchens and coordinating deliveries from several locations, we:
• Prepare all meals in one central kitchen and dispatch them efficiently through
optimized delivery routes.
• Use dedicated, temperature -controlled delivery vehicles, ensuring food quality while
reducing the need for expensive, high -maintenance on -site kitchen operations.
34
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
IEVERYTABLEI
• Reduce mileage and fuel costs by consolidating deliveries, lowering overall
transportation expenses.
• This hub -and -spoke model allows us to deliver meals faster and more efficiently,
ensuring cost savings without compromising service reliability.
4. Lower Facility & Equipment Maintenance Costs
Everytable's commissary model reduces dependency on city facilities.
• Everytable maintains its own equipment, eliminating costs associated with wear and
tear on city facilities.
• Efficient energy and resource usage at a single commissary site results in lower
operational expenses.
Conclusion: A Sustainable Cost -Saving Solution
Everytable's commissary model is proven to reduce operational costs while maintaining
exceptional meal quality, safety, and reliability. By optimizing production, procurement,
logistics, and facilities use, we are confident in our ability to offer a lower per -meal cost
while ensuring uninterrupted service for the seniors of the City of Rosemead.
By choosing Everytable, the City of Rosemead can expect high -quality, nutritious meals at a
Lower cost; backed by an experienced provider dedicated to food accessibility and efficiency.
35
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
Additional Company Information
EVERYTABLES COMMITMENT TO SOCIAL EQUITY
Everytable is deeply committed to social equity and community support, ensuring that healthy,
affordable food is accessible to all —regardless of income, background, or circumstance.
Through innovative franchise programs, partnerships with homeless shelters, food donations,
and the Pay It Forward program, EVT actively works to combat food insecurity, uplift
underserved communities, and create economic opportunities.
SOCIAL EQUITY FRANCHISE PROGRAM
Everytable's Social Equity Franchise Program is designed to empower entrepreneurs from
marginalized communities by providing them with the opportunity to own and operate their
own EVT location. Traditional franchise models require significant capital, making it difficult for
individuals from underserved backgrounds to become business owners. EVT removes these
barriers by offering:
• Low -Cost Entry & Financing Assistance - EVT helps franchisees get started with little to no
upfront costs, providing financial support and mentorship.
• Business Training & Support- Franchisees receive comprehensive training on restaurant
operations, marketing, and management, ensuring they have the tools to succeed.
• Revenue -Sharing Model- EVT's model allows franchisees to earn sustainable income while
keeping costs manageable.
• Community Impact- Many Social Equity Franchise owners are local leaders who reinvest in
their communities, creating jobs and supporting local initiatives.
This program is a powerful tool for economic mobility, helping to close the wealth gap while
ensuring that healthy, affordable meals are available in food deserts and underserved
neighborhoods.
rEICERYTABLE
Everytable
Social
Equity
Franchise
Fund
Closing the Racial & Gender
Wealth Gap Through Business
Ownership & Healthy Food Access
36
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
rtvEKrTASUI
i Everytable & Why We Started The Fund
Everytable why We Started the
4 Overview Fund
- Founded in 201e as a Public Benefit
corporation. - marrying Scale a/ Local Ownership: To
wake healthy food inexpensive we needed a
- 38 locations across Southern highly -efficient central kitchen.
ri California Franchising allowed us to worry
centralization a/ local owwrship.
( • - 46.000 5gwre Foot USDA Kitchen
- Eapewwr Talented managers to Achieve
- 258 Employees Framehiaa Ownership Traditional
franchising requires high net -worth, a
- Capital Raised For Everytable PBC: barrier to ownership for undercapitalized
E entrepreneurs,
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fnclu equity from Impamerico Investors
ra
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Everytable's focus on equitable ownership as a vehicle
for agency and wealth creation
Every team somber at Everytable has an opportunity for ownership. Our kitchen, drivers, and
t :tors workers earn equity in the company attar vim months of employment, and high -performing
store workers have the opportunity for full business ownership through the Fund.
SUPPORT FOR HOMELESS SHELTERS & COMMUNITY ORGANIZATIONS
Everytable partners with homeless shelters and non-profit organizations to provide fresh,
nutritious meals to individuals experiencing housing insecurity. These partnerships help ensure
that vulnerable populations have access to high -quality food, even when facing difficult
circumstances.
• Navigation Centers & Emergency Shelters - EVT supplies meals to homeless shelters,
including organizations like City Net and the San Diego Rescue Mission, where nutritious food
plays a vital role in stabilizing lives.
e Long -Term Meal Support - EVT collaborates with shelters to provide daily meal services,
helping ensure consistent access to food for those in transitional housing.
e Community -Based Meal Programs - EVT works with local outreach groups to support food
assistance programs for seniors, students, and at -risk individuals.
By providing reliable meal support, EVT helps combat hunger while reinforcing a sense of dignity
and care for those in need.
FOOD DONATIONS & SURPLUS REDISTRIBUTION
Everytable is committed to reducing food waste while fighting food insecurity.
Through its food donation initiatives, EVT ensures that surplus meals and ingredients never go
to waste but instead support individuals in need.
Rescue & Redistribution Program -Any excess meals or ingredients are
donated to food banks, shelters, and community centers, preventing waste
37
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
while feeding those in need.
Partnerships with Nonprofits — EVT works with organizations such as My Friend's
Place, a Los Angeles -based nonprofit supporting unhoused youth, providing fresh,
nutritious meals to young people in crisis.
Seasonal & Holiday Meal Programs — EVT offers special meal donations during the
holiday season, ensuring that families in need have access to warm, celebratory meals.
By redirecting surplus food to those who need it most, EVT actively contributes to both
sustainability and hunger relief.
PAY IT FORWARD PROGRAM
The Everytable Pay It Forward program is a
unique initiative that allows customers to help
feed those in need through small, meaningful
contributions.
• Customers Can Donate Meals —When placing
an order, customers can purchase an additional
meal that will be donated to someone facing
food insecurity.
• Easy & Transparent Giving— Donations go
directly toward feeding individuals at shelters,
transitional housing programs, and community
food assistance programs.
• Community Engagement —This initiative
empowers people to make a tangible impact in
their local communities by ensuring that more
individuals have access to a nutritious meal.
PAY IT
FORWARD MEAL.
Take a free meal donated
by the col unity
"1,4
Present o-natecard with
your selected meal at choctout
The Pay It Forward program fosters a culture of generosity and community care,
making it easy for everyday customers to be part of EVT's mission.
CONCLUSION
v
Everytable social equity programs reflect a deep commitment to food justice, economic
empowerment, and community support. Through the Social Equity Franchise Program,
partnerships with homeless shelters, food donations, and the Pay It Forward initiative, EVT is
actively working to break down barriers to food access, uplift underserved communities, and
create lasting social impact. By continuously expanding these programs, Everytable remains
dedicated to its vision of a world where healthy, affordable food is accessible to everyone —
regardless of circumstance.
38
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
EVERYTABLE'S COMMITMENT TO SUSTAINABILITY
EVT is dedicated to building a sustainable and responsible food system by prioritizing
minimal food waste, local purchasing, and an optimized supply chain. Through
thoughtful sourcing, bulk ordering, and eco-friendly packaging, EVT ensures that its meals
are fresh, high -quality, and environmentally responsible.
MINIMIZING FOOD WASTE
EVT actively works to reduce food waste throughout its operations, from ingredient sourcing to
meal preparation and delivery.
• Scratch -Cooked Meals in Small Batches - EVT prepares fresh meals daily in
controlled quantities to prevent overproduction.
• Data -Driven Demand Planning - Sales data and ordering trends are used to predict
demand accurately, ensuring minimal surplus.
• Pre -Portioned Ingredients - Meals are crafted with precise portions to eliminate
excess ingredients and unnecessary waste.
• Rescue & Redistribution Efforts - Surplus food is donated to local organizations
whenever possible, ensuring that meals go to those in need rather than being
discarded.
SUSTAINABLE SUPPLY CHAIN & BULK ORDERING
EVT's supply chain is designed for efficiency and sustainability, ensuring responsible
sourcing and reduced environmental impact.
• Direct Sourcing from Growers & Producers - EVT partners with trusted suppliers
such as Church Brothers, Gold Coast, Fresh Pack, Cermaq, and Pederson's Farms
to source fresh produce and proteins.
• Bulk Packaged Ingredients - EVT receives bulk shipments, reducing packaging
waste and improving kitchen efficiency. Examples include:
2,400 lb totes of mayo 12,400 lb totes of cooking oil 12,400 lb totes of liquid eggs
• Co -Buying & Freight Optimization - EVT collaborates with partners like Cook Unity
to optimize bulk purchases of poultry, pork, and produce, lowering costs and
reducing transportation emissions.
39
City of Rosemead Senior Services Lunch Program - RFP No. 2025-09
IEVERYTABLEI
LOCAL PURCHASING & SEASONAL INGREDIENTS
EVT prioritizes local sourcing to support nearby farms, reduce emissions, and provide fresher
ingredients Approximately 80% of EVT's spend is sourced locally, minimizing the carbon
footprint of food transportation.
• Produce from Local Farms — EVT works with
Church Brothers, Gold Coast, Fresh Pack, and
Taylor Farms (Q1 2025) to source fresh arugula,
cabbage, cauliflower, kale, romaine, spinach,
tomatoes, and cilantro.
• Seasonal Menu Updates — Ingredients are
selected based on seasonality, ensuringfresher
meals while reducing imported goods.
By sourcing locally, EVT strengthens regional
economies, lowers transportation emissions, and
delivers better -tasting, fresher meals to customers.
ECO-FRIENDLY PACKAGING & RECYCLING
INITIATIVES
EVT is committed to reducing packaging waste by using
recyclable and reusable materials in its meal programs.
• Recyclable Packaging Materials — EVT uses PET
recyclable trays containers for salads, and
PolyPro containers for hot or ready to heat meals.
• Reusable Insulated Cambros & Gel Packs —
These are used for EVT's "Hot Meals Hot"
program, reducing single -use packaging waste.
• Aluminum Cans for Beverages — EVT uses
minimum plastic bottles by using mostly
recyclable aluminum cans for beverages.
CONCLUSION
Through minimal food waste, responsible supply chain
management, bulk ordering, local purchasing, and
sustainable packaging, EVT is committed to creating a more
sustainable, eco-friendly food system. These efforts not only
help protect the environment but also ensure that customers
receive the freshest, highest -quality meals possible.
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By continuously improving its sustainability initiatives, EVT is leadingthe way in making
nutritious, affordable food accessible —without compromising the health of the planet.
40
City of Rosemead Senior Services Lunch Program - PFP No. 2025-09
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41
City of Rosemead Senior Services Lunch Program - RFP No.2025-09
Attachment E
Rockwell Kitchen Proposal
o�KWFI
C N�?
May 25, 2025
Tom Boecking
Director of Parks and Recreation
City of Rosemead
8838 E. Valley Blvd.
Rosemead, CA 91770
Dear Mr. Boecking,
Rockwell Kitchen LLC
762 Slauson Ave
Los Angeles, CA 90011
rockwellkitchen.net
On behalf of Rockwell Kitchen, I am pleased to submit our proposal for the City of Rosemead's Senior
Services Lunch Program. As a certified woman -owned small business with over a decade of experience
in high -volume mobile catering, we are excited for the opportunity to bring our culinary expertise and
commitment to service to the Garvey Community Center.
Our meals are prepared in a fully self-contained mobile kitchen and delivered daily in temperature -
controlled vehicles, ensuring freshness, safety, and consistency. Menus are thoughtfully crafted by our
Executive Chef and Owner, Alla Rockwell, who brings 15 years of experience in fine dining and
institutional meal design. Each menu is tailored to meet the dietary and cultural needs of the City's
diverse senior population, with a strong emphasis on flavor, nutrition, and presentation.
We are fully prepared to begin service on July 1, 2025, and have the operational and financial capacity to
execute this program with professionalism and care. Our proposal includes a clear pricing structure,
detailed staffing plan, and compliance with all federal and local food service regulations, including Title III-
C of the Older Americans Act.
There are no known conflicts of interest that would limit Rockwell Kitchen's ability to perform under this
agreement. I am authorized to negotiate and bind the company in matters related to this proposal.
We appreciate your consideration and look forward to the opportunity to serve the residents of Rosemead
with meals that reflect not just nutrition — but dignity, warmth, and respect.
Sincerely,
Alla Rockwell
Owner & Executive Chef
Rockwell Kitchen LLC
310.795,3331
allarockwell@rockwellkitchen.net
Proposal to the City of Rosemead
Senior Services Lunch Program
(RFP NO.2025-12)
Submitted by Rockwell Kitchen
rockwellkitchen.net
OCKWELL
I T C H E N
Alla Rockwell
Owner, Executive Chef
C: 310.795.3331
E. allarockwell@rockwellkitchen.net
Table of Contents
ExecutiveSummary.......................................................................................................4
Meal Standards Compliance Statement.........................................................................5
NutritionalCompliance..............................................................................................5
USDA Food Grade Standards......................................................................................5
DietaryAccommodations..........................................................................................6
FoodSafety Practices................................................................................................6
StaffingPlan.................................................................................................................6
KeyPersonnel............................................................................................................6
Production and Delivery Team....................................................................................6
StaffingContinuity.....................................................................................................7
Implementation Timeline & Key Roles.........................................................................7
Transition Timeline (Pre-Launch).............................................................................8
Rolesand Commitment..........................................................................................8
Qualifications & Relevant Experience.............................................................................9
YMCA Youth & Government -Camp Roberts (San Luis Obispo County) .......................10
Netflix Studios - On -Location Production Catering (Los Angeles County).....................11
CAL FIRE -Wildfire Response Operations (Southern & Central California) ...................12
CompanyProfile.........................................................................................................13
Organizational Overview..........................................................................................13
LegalHistory...........................................................................................................13
FinancialCapacity...................................................................................................13
ProposedInnovations..................................................................................................14
Chef -Led Culinary Vision..........................................................................................14
Feedback -Driven Menu Design.................................................................................14
Visual & Emotional Presentation...............................................................................14
Environmental Responsibility...................................................................................14
Pricing& Rate Sheet....................................................................................................15
StandardPer -Meal Cost...........................................................................................15
OptionalOn -Site Service Staff..................................................................................15
SpecialEvent Surcharge...........................................................................................16
Invoicing& Payment................................................................................................16
Appendix A -Sample Weekly Menu..............................................................................17
AppendixB - Rate Sheet..............................................................................................18
Executive Summary
Rockwell Kitchen is proud to offer a complete, turnkey solution for the City of Rosemead's
Senior Services Lunch Program. We specialize in high -volume, high -quality mobile catering
designed to exceed both nutritional and service expectations. With a background rooted in
fine dining and a proven record of institutional food service, we deliver a senior meal
experience that blends warmth, nutrition, and dignity.
At the helm of Rockwell Kitchen is Executive Chef Alta Rockwell, a classically trained chef
with over 15 years of experience in top -tier restaurants including Nobu Malibu and ink. by
Michael Voltaggio. Chef Rockwell leads every aspect of menu development and quality
control, bringing a level of attention and culinary artistry that sets Rockwell apart from
traditional institutional caterers.
Meals are prepared in our self-contained mobile kitchen and transported daily in climate -
controlled vehicles to the Garvey Community Center. They are ready to serve, fully
compliant with Title III-C standards, and tailored to meet the cultural and dietary needs of
Rosemead's diverse senior population. Menus rotate weekly, avoid repetition, and can be
adjusted based on client feedback.
Our team brings experience from a wide range of public -sector contracts —from
emergency response deployments with CAL FIRE to daily operations for major
entertainment studios and nonprofit youth programs. We are fully insured, financially
stable, and capable of launching service by July 1, 2025 without delay.
We view this contract as a chance to create not just meals, but moments of care and
connection. We're honored by the opportunity to serve Rosemead's elder residents and
committed to delivering consistent, responsive, and respectful service every day.
Meal Standards Compliance Statement
Rockwell Kitchen fully complies with the nutritional, food safety, and operational
requirements outlined in the Older Americans Act Title III-C, as well as the Los Angeles
County Nutrition Policies and Procedures Manual. Our meals are designed to promote
wellness, meet the dietary needs of seniors, and reflect the highest standards in food
quality and service.
Nutritional Compliance
Each meal provided through this program will include:
• 4 oz. edible portion of protein (meat or approved vegetarian equivalent)
• Two 1/2-cup servings of fruits and/or vegetables
• 1/2cup of 100% juice, as needed to meet vitamin C requirements
• One enriched grain item (bread, brown rice, pasta, or alternative starch)
• 8 oz. of milk, with a variety of types offered (1 % dairy, almond, soy, oat, buttermilk)
• 1 tsp of margarine or equivalent fat source
• 1/2cup of dessert or fruit -based substitute
All meals are developed to be low in fat and contain no more than 1,100 mg of sodium,
achieved by:
• Using fresh herbs, citrus, and spices in place of added salt
• Preferring fresh and frozen vegetables over canned varieties
• Avoiding heavily processed meats and broths
• Offering fruit -forward desserts and limiting added sugars
USDA Food Grade Standards
All ingredients meet or exceed the minimum USDA grade requirements:
• Beef and pork: USDA Grade A or Choice
• Poultry: USDA Grade A, no backs/necks without prior approval
• Eggs, cheese, and dairy: Grade A or equivalent
• Fish and seafood: Sourced from USDA -inspected facilities
• Produce: USDA Fancy or No. 1 for fresh; Grade A or B for canned/frozen
Dietary Accommodations
We offer low -sodium, diabetic -friendly, vegetarian, vegan, and allergen -sensitive meal
options, all clearly labeled and handled with care to prevent cross -contamination. No
meal includes peanut products unless explicitly authorized.
Food Safety Practices
All preparation occurs in a licensed mobile kitchen facility, following Hazard Analysis and
Critical Control Points (HACCP) protocols. Meals are transported in climate -controlled
vehicles with temperature logs maintained throughout. Upon arrival, delivery staff remain
onsite until meals are verified and signed off by City staff.
Staffing Plan
Rockwell Kitchen's staffing model for the Senior Services Lunch Program is designed
around consistency, professionalism, and responsiveness. Our personnel are carefully
selected and trained to deliver exceptional food safely and reliably, while treating senior
clients with warmth and dignity.
Key Personnel
Alta Rockwell — Owner & Executive Chef
Chef Rockwell brings over 15 years of fine dining and institutional catering experience to
the program. She is responsible for all menu development, nutritional compliance,
ingredient sourcing, and final quality control. Everyweekly menu will be personally
reviewed and approved by her to ensure it meets not only regulatory requirements, but also
her own high standards for flavor and presentation.
Joshua Saathoff — Event Logistics & DeliveryManager
Josh coordinates daily delivery schedules, manages internal production timelines, and
serves as the liaison with City staff. He ensures that all meals are delivered by 11:00 a.m. in
proper condition, and that any issues are addressed immediately. He will be the City's
primary point of contact for operational matters and quality assurance.
Production and Delivery Team
Two dedicated team members will be assigned to this contract:
• Lead Production Cook (TBD —Assigned at Contract Award)
This individual will be assigned at the time of contract award and will serve as the
daily production lead under the supervision of Executive Chef Alla Rockwell. The
selected team member will have at least 5 years of experience in high -volume
meal preparation, including demonstrated proficiency in portion control, recipe
scaling, and dietary accommodations. They will be trained in allergen safety, cross -
contamination prevention, and Title III-C compliance standards. Their
responsibilities will include managing daily prep schedules, ensuring correct
labeling and packaging, and maintaining visual and taste consistency across all
meals.
• Delivery Technician (TBD -Assigned at Contract Award)
Assigned upon contract execution, this team member will bring a minimum of 3
years of experience in food delivery or catering logistics, preferably in senior
services, school meals, or institutional settings. They will be trained in proper food
transport protocols, temperature monitoring, and documentation practices. The
technician will operate a climate -controlled vehicle, ensure that all meals arrive by
11:00 a.m. daily, complete delivery handoffs with City staff, and manage signature
logs and issue reporting. Excellent punctuality, professional demeanor, and
communication skills are required, as they serve as the day-to-day frontline
representative of Rockwell Kitchen.
If the City elects to use Rockwell Kitchen for on -site serving, trained service staff will be
assigned at a rate of $75/hour. These individuals are cross -trained in food safety, senior
service protocols, and cultural sensitivity.
Staffing Continuity
Wherever possible, the same staff will remain assigned to this contract throughout its
duration. This promotes trust and consistency, while allowing City staff and senior
participants to build familiarity with our team.
Chef Rockwell will retain oversight of all personnel and have final responsibility for
compliance, culinary quality, and client satisfaction.
Implementation Timeline & Key Roles
Rockwell Kitchen is fully prepared to begin service on July 1, 2025. To ensure a smooth
transition, we propose the following implementation timeline and staffing commitments:
Transition Timeline (Pre -Launch)
Target Date
Milestone
Responsible Party
Contract award & kickoff meeting Week of June 10 Rockwell Kitchen, City staff
Final menu approval & adjustments By June 17 Chef Alla Rockwell
Delivery logistics & site walk-through By June 20 Joshua Saathoff
Staff orientation & readiness check June 24-26 Alla Rockwell, Cook/Driver
First meal delivery
July 1, 2025 Full Rockwell team
All logistics and preparation will be conducted in-house. No subcontractors will be used.
Roles and Commitment
Alta Rockwell- Executive Chef (25% FTE)
Oversees all aspects of menu compliance, food quality, and feedback -based
adjustments. Personally responsible for weekly menu signoff and issue resolution.
Joshua Saathoff -Production Manager (15% FTE)
Coordinates production timelines, supervises delivery process, and serves as the
City's point of contact for operations.
• Lead Production Cook (TBD) (50% FTE)
Prepares meals daily in accordance with specifications, ensures consistency,
Labeling, and proper packing.
Delivery Technician (TBD) (50% FTE)
Manages timely drop-off in climate -controlled vehicle, logs deliveries, and ensures
proper handoff and sign -off at the Garvey Community Center.
• Service Staff (Optional, as needed)
Trained hospitality professionals assigned for on -site meal distribution if requested.
Scheduled per event.
This structured approach ensures accountability, timeliness, and clear lines of
communication throughout the life of the contract.
Qualifications & Relevant Experience
Rockwell Kitchen has over a decade of experience delivering consistent, high -volume meal
service in a wide range of operational settings, including public -sector contracts,
emergency response operations, and recurring institutional programs. Our team is
uniquely skilled in managing regulated meal service for vulnerable populations — including
seniors, youth, and frontline workers —with an emphasis on safety, dietary compliance,
and culinary excellence.
Below are three representative projects that demonstrate our capabilities relevant to the
City of Rosemead's Senior Services Lunch Program:
YMCA Youth & Government —Camp Roberts (San Luis Obispo County)
Rockwell Kitchen served as the primary food service provider for this week-long leadership
event, preparing and serving over 3,800 meals per day in a field environment. We managed
the full operation, including kitchen buildout, menu planning, ingredient sourcing, food
production, and onsite buffet service.
Our team successfully met strict dietary requirements across a diverse youth and adult
population, while operating in an infrastructure -limited environment under tight daily
schedules. Meals were produced in a mobile kitchen setup and delivered with zero service
delays or safety issues.
Project Summary:
• Client: California YMCA Youth & Government
• Total Project Value: $350k+
• Rockwell's Role: 100% prime contractor
• Point of Contact: Available upon request
• Budget/Schedule Adherence: Delivered on time and within budget; zero quality or
safety incidents
Netflix Studios — On -Location Production Catering (Los Angeles County)
Rockwell Kitchen was engaged to provide individually packaged daily meals for multiple
on -location Netflix productions. Meal counts ranged from 150-400 per day. The project
required custom rotating menus, allergy and dietary tagging, and strict compliance with
studio protocols.
We accommodated diverse dietary needs including vegan, gluten -free, and low -sodium
preferences, with consistent service praised by studio leads.
Project Summary:
• Client: Netflix (Production Services)
• Total Project Value: $75k+
• Rockwell's Role: 100% prime contractor
• Point of Contact: Available upon request
• Budget/Schedule Adherence: Delivered on time and within budget; zero quality or
safety incidents
CAL FIRE —Wildfire Response Operations (Southern & Central California)
Rockwell Kitchen was deployed on short notice to support CAL FIRE wildfire response
efforts, delivering 500-1,100 meals daily to field teams. We were responsible for mobile
kitchen setup, staffing, hot breakfast preparation, and boxed lunch delivery — all under
austere and shifting conditions.
Our ability to mobilize in under 12 hours and maintain high -quality service during extended
emergency operations was recognized by CAL FIRE logistics leadership.
Project Summary:
• Client: CALFIRE
• Total Project Value: $100k+
• Rockwell's Role: 100% prime contractor
• Point of Contact: Available upon request
• Budget/Schedule Adherence: Delivered on time and within budget; zero quality or
safety incidents
In each of these engagements, Rockwell Kitchen demonstrated its ability to operate at
scale, meet regulatory and dietary requirements, and deliver meals with a level of care and
presentation that exceeds institutional norms. These same standards and capabilities will
be brought to the Senior Services Lunch Program in Rosemead.
Company Profile
Rockwell Kitchen is a privately held, woman -owned small business specializing in mobile
catering and institutional food service. Based in Los Angeles County, our company was
founded with the belief that high -volume food service should never compromise on flavor,
quality, or dignity— especiallywhen serving vulnerable populations like seniors.
We operate a fleet of fully equipped mobile kitchens, supported by a small but experienced
core team, and specialize in serving locations that lack traditional food preparation
infrastructure. Our business model emphasizes flexibility, responsiveness, and regulatory
compliance.
Organizational Overview
Rockwell Kitchen is managed by:
Alta Rockwell— Executive Chef & Owner
• Joshua Saathoff — Production Manager
Support staff include production cooks, delivery personnel, service technicians, and
admin roles, all trained and managed internally.
We do not anticipate the use of subcontractors for this program. All food production,
delivery, and optional service staffing will be performed by Rockwell Kitchen employees.
Legal History
There have been no lawsuits, claims, or settlements involving Rockwell Kitchen or its
staff in the past five years. Our operating history includes extensive public- and private -
sector engagements, all completed in good standing and without dispute.
Financial Capacity
Rockwell Kitchen has the financial and operational capacity to execute this contract
without reliance on external financing or City prepayment. We are equipped to absorb
upfront costs for labor, materials, and delivery, and can scale to meet additional volume for
special events as needed.
Proposed Innovations
At Rockwell Kitchen, we believe that food service for seniors should be about more than
meeting minimum requirements — it should be a meaningful part of the day. Our approach
emphasizes not only nutritional compliance, but also sensory appeal, cultural sensitivity,
and dignified presentation. We bring several innovations to elevate the Senior Services
Lunch Program in Rosemead:
Chef -Led Culinary Vision
Our program is guided by Executive Chef Alla Rockwell, whose background in acclaimed
restaurants such as Nobu Malibu and ink. by Michael Voltaggio brings a fine -dining
sensibility to institutional food service. Chef Rockwell curates menus that are both flavorful
and balanced, usingtechniques such as slow roasting, fresh herb seasoning, and citrus -
based marinades to enhance taste without excess sodium.
Her involvement ensures that even the most standardized meals retain personality,
creativity, and culinary care — resulting in food that feels handcrafted, not mass-produced.
Feedback -Driven Menu Design
Menus are developed monthly and can be customized based on ongoing client
feedback, gathered informally through City staff and formally through coordination with
our team. This allows us to respond to the preferences of Rosemead's senior community
and incorporate culturally relevant dishes or adjust flavor profiles based on seasonal
trends and client tastes.
Visual & Emotional Presentation
Even in a drop-off model, we aim to create a sense of dignity and engagement with each
meal. Meals are presented in compostable containers with thoughtful arrangement, color
variety, and clear labeling. We use small details — like fresh garnishes or housemade
dressings —to signal care and quality.
If requested, our staff are trained to provide friendly, respectful service onsite — adding a
Layer of hospitality that goes beyond logistics.
Environmental Responsibility
We embed sustainability into every layer of our operations:
Compostable serveware is standard for all meal deliveries
Reusable options (e.g., chafing dishes, flatware) are available for special events
• Food waste minimization is achieved through careful portion planning and
production tracking
On -site compost and recycling removal can be provided for special events upon
request
Our commitment to environmental stewardship ensures that the program reflects not only
care for seniors, but care for the broader community as well.
Pricing & Rate Sheet
Rockwell Kitchen offers a transparent, all-inclusive pricing structure that reflects the
premium quality of our ingredients, the professionalism of our team, and the regulatory
compliance built into every step of our operations. We aim to make budgeting simple and
predictable for the City of Rosemead.
Standard Per -Meal Cost
$28.00 per meal
This rate includes:
o Menu planning and preparation in a licensed mobile kitchen
o All required components (entree, sides, starch, dessert, milk, condiments)
o Compostable packaging and soft goods
o Delivery in a temperature -controlled vehicle by 11:00 a.m.
o Compliance with all OAA Title III-C and LA County Nutrition Manual
standards
o Ongoing menu rotation and feedback -based customization
There are no hidden fees. Each meal is delivered complete, ready to serve, and labeled with
contents, dietary tags, and allergens.
Optional On -Site Service Staff
• $75.00 per hour, per staff member
If the City requests on -site personnel to assist with meal distribution or
presentation, Rockwell Kitchen will provide trained service staff familiar with food
safety, senior engagement, and event coordination.
Special Event Surcharge
Rockwell Kitchen is capable of scaling up production and delivery to accommodate the five
(5) larger annual events specified in the RFP—typically involving an increase of 100-150
additional meals — at the same per -meal rate of $25.00.
We will maintain our high standard of food quality, packaging, and timely delivery without
any additional charge for increased volume alone.
If the City requests additional services for these events, such as tableware, buffet setup,
on -site wait staff, or post -event cleanup, those enhancements can be arranged in advance
and priced separately based on scope. Rockwell Kitchen will provide a supplemental
estimate for any optional services as needed.
Invoicing & Payment
Invoices are issued monthly
Itemized by number of meals, optional staff hours, and special event surcharges
Payment terms: Net 30, per City standard agreement
Attachment B (Rate Sheet) provides a detailed breakdown of all applicable hourly labor
rates and additional direct costs.
Appendix A — Sample Weekly Menu
Day
Entree
Vegetables
Bread /
Milk
Dessert
Beverage
/ Sides
Starch
Options
Mon
Lemon &
Garlic green
Whole
1 % milk
Fresh
Decaf tea
Herb
beans +
wheat roll +
/ soy /
orange
Chicken
roasted
1 tsp
oat
wedges (1/2
Thigh
yams
margarine
cup)
(skinless,
roasted)
Tue
Ground
Steamed
Cornbread
1%milk
Sugar -free
Apple
turkey & lentil
zucchini +
muffin
/
chocolate
juice
chili (low
bell pepper
almond
pudding (1/2
sodium)
mix
/ soy
cup)
Wed
Baked miso-
Napa
Brown rice
1 % milk
Cantaloupe
Herbal
glazed cod
cabbage
(1/2 cup)
/ soy /
cubes ('/2
iced tea
(mild, low-
slaw +
oat
cup)
sodium miso)
jasmine rice
Thu
Chicken
Steamed
Whole grain
1 % milk
Banana
Orange
mole (mild,
corn +
tortilla (1)
/
slices w/
juice
scratch-
carrot
almond
cinnamon
made, no
medley
/ soy
(1/2 cup)
added sugar)
Fri
Stuffed bell
Chayote
Enriched
1 % milk
Oatmeal
Decaf
pepper
squash +
dinner roll +
/ soy /
raisin cookie
coffee
(vegetarian:
tomato
1 tsp
oat
(!�80 cal)
brown rice,
saute
margarine
black beans,
cheese)
Appendix B — Rate Sheet
Rate Sheet - Direct Labor and Sub -Consultant Markup
Firm Name Rockwell Kitchen, LLC
Solicitation ID RFP NO. 2025-12 Solicitation Tltie Senior Services Lunch Program
Please list any additional labor rate factors that the firm applies. Use blank rows for any
additional conditions. Provide necessary explanations per RFP instructions.
Occasion
Factor Job Titles/Grades Affected
Holiday
1.Sx rate ALL
Weekend
Night
6 Day
2x Rate
ALL
7th Day
3x Rate
ALL
Sub -Consultant Markup 5%
Other Direct Costs are generally to be billed at cost. The firm may propose
additional direct costs in the blank rows below.
Description
Rate
Third Parry Equipment & Supplies
_
At Cost
Pre -Approved Travel
At Cost
Pre -Approved Mileage
IRS Standard Mileage Rate
Permits & Fees
At Cost
Housing
At Cost