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Delivery Schedule PDF
Delivery Schedule PDF
Here are the delivery schedules that you bid on and must abide by:
Schedule #1
All in one shipment to be delivered between July 1-15, 2019, Deliveries are on a first come
first served basis. You can contact the Food Service Warehouse at
352-689-3052/3055/3165/3056.
Schedule #2
Split total quantities into two equal shipments. The first delivery must be delivered between July 1-15,
2019 and the second delivery must be delivered between August 1-15, 2019. Deliveries are on a first come
first served basis. You can contact the Food Service Warehouse at
352-689-3052/3055/3165/3056.
Schedule #3
Split total quantity into three equal shipments. The first delivery must be delivered between July 1-15, 2019, and
the second delivery must be delivered between August 1-15, 2019, and the third delivery must be delivered
between, September 1-16, 2019. Deliveries are on a first come first served basis. You can contact the Food
Service Warehouse at 352-689-3052/3055/3165/3056.
Schedule #4
Split total quantity into 13 equal shipments to be delivered each Tuesday, beginning July 1, 2019 and ending
with the last delivery on, Tuesday, September 24, 2019, Deliveries must be made between 7:30 AM
and 10:00 AM. We reserve the right to increase or decrease quantities based on institutional needs.
Quantity changes will be made no less than one week prior to delivery.
Hours of delivery are 7:30 a.m. - 2:30 p.m. Monday - Friday (Closed 11:00 a.m. - 12:00 p.m. for
lunch). No deliveries on Saturday, Sunday or Federal Holidays. Please note that July 4, 2019 and September
2, 2019 are observed federal holidays and our warehouse will not be open.
This quarter (July 1, 2019 - September 30, 2019) if delivery schedules are not adhered to, it will be noted as a
performance issue and your delivery may be rejected if it is too early or may be re-awarded if it is late. This
quarter, all items must meet specifications or they will be rejected and it will be noted as a performance issue and
be re-awarded to the next low bidder. If you have performance issues they will be considered when future
awards are made.
The following items must be adhered to: all deliveries must be palletized and wrapped, all non-frozen,
perishable foods must be delivered between 34 degrees F to 40 degrees F, all frozen foods must be delivered
at 0 degrees F or below (any products that indicate prior thawing will be rejected), items may require thawing
and cooking to determine specification compliance, receipt of delivery is conditional for a 3 day period to allow
for adequate examination and testing, items that are conditionally received and found to be unacceptable must
be picked up at the vendors' expense within 2 weeks of notification or it will be disposed.
Lastly, we cannot accept faxed invoices. All invoices must be mailed be emailed. Please do not
call accounting and ask for pay dates. Only call accounting if your payment terms are not being met. Please do
not contact our accounting department without a valid payment complaint.
If you have any questions regarding these matters, please e-mail me at [email protected].
Sincerely,
/S/
G. Derequito,
Contract Specialist, FCC Coleman