RFP | History/Archaeology Program, Traditional Knowledge Keepers Dinner

Confederated Tribes of the Colville Reservation
P.O. Box 150 Nespelem, WA 99155
(509) 634-2200
<Date>
Request for Proposal
General Information
Posted Date: 10/01/2026
Closing Date: 10/14/2026 5:00 p.m.
Bid Opening Date: 10/15/2026 @ 1:00 p.m.
Description: The Confederated Tribes of the Colville Reservation History/Archaeology
Program will be hosting the 2026 Honoring Our Traditional Knowledge Keepers Dinner at the
Nespelem Community Center starting at 11:00AM on Thursday, October 22, 2026. Anticipated
attendance is approximately 200 people. The menu is to include home-cooked meal: meats (deer
meat, salmon (H/A will provide the uncooked deer and salmon to be prepared) and turkey),
mashed potatoes, gravy, fresh green salad, vegetable (broccoli or corn), bread (rolls or fry
bread), desserts (fresh fruit and sugar free dessert), drinks (coffee, tea, water), condiments
(butter, salt, pepper, coffee creamer, sugar, sweetener), utensils (napkins, forks, knives, spoons,
plates, bowls, cups), Ziploc bags (various sizes).
Proposal Requirements:
The contractor will : provide all personnel, equipment and materials necessary or required
including meal preparation, delivery, set-up, take down and clean up of the designated serving
and eating area.
The contractor will provide personnel to prepare and serve food; cooking, serving equipment,
service ware, paper plates, paper cups, napkins, condiments, disposable-eating utensils, and
plastic gloves for food servers.
No barehanded contact of food, use barriers such as tongs, spoons and gloves to prepare and
serve food.
Store cold foods until ready to serve (cold foods should be kept at 40oF or below). Hot foods
should be kept at 140oF or above.
Keep food safe from cross contamination with careful preparation, storage, and sanitizing.
Keep serving area clean and safe.

Meal will begin at 11:15 AM and consist of :
-Meats (deer, salmon, turkey)
-Mashed Potatoes & Gravy
-Green Salad
-Vegetables (broccoli or corn)
-Bread (rolls and fry bread)
-Dessert (fresh fruit & sugar free dessert)
-Condiments (butter, salt, pepper, coffee creamer, sugar, sweetener)
-Drinks (coffee, tea, punch, water)
-Utensils (napkins, forks, knives, spoons, plates, bowls, cups)
-Ziploc bags (various sizes)
The proposal must be in writing and signed with a total proposal amount.
A copy of your valid/current food handler's permit must accompany your bid
proposal.
All remaining food will be packaged for attendees within 1 hour of serving the meal.
Evaluation
All bid proposals will be opened, reviewed, and rated based on the following factors:
* Experience (30 pts)
* Price (25 pts)
* Complete Proposal (20 pts)
* Compliance Requirements (10 pts)
* TERO (0-15) as follows:
(A)Tier 1: 100% Colville Business Enterprise (15)
(B)Tier 2: Colville Family Business Enterprise (12)
(C)Tier 3: Colville Business Enterprise (9)
(D)Tier 4: Indian Business Enterprise (6)
(E)Tier 5: Indian owned business not certified by the Colville Tribes (5)
Late proposals will not be opened and will not be considered.
All applicable regulations pertaining to safety, including Tribal Occupational Safety and Health
Act (TOSHA) standards and regulations shall be strictly adhered to by the contactor.
Clean Up and Disposal
The contractor shall leave the cooking/serving area in a clean, acceptable condition.
Point of Contact:
Lucy Stanger, History/Archaeology Program
Email: lucy.stanger@colvilletribes.com
Phone: 509-634-2597