Services
Our Approach
OEA partners with institutions, operators, and organizations to strengthen every dimension of their dining and food service programs. Our engagements uncover strategic opportunities hidden within current operations, examining each touchpoint through the customer’s perspective while benchmarking against industry best practices to identify where meaningful improvements create lasting impact. From rapid diagnostic reviews to full-scale implementation support, our team brings hands-on operational experience and rigorous analysis to every engagement.
Core Services
Fresh Eyes Assessment
A short-term, snapshot assessment of current operations
Typically a two-day on-site review led by a senior consultant or partner, this engagement identifies “low-hanging fruit” improvements that can be acted on quickly. Clients needing a more comprehensive evaluation are directed to a full Operational Analysis.
Operational Analysis
Operational, strategic, and financial optimization
An in-depth, multi-dimensional assessment of operating practices, financial systems, labor models, culinary execution, and facility fit — including up to five days on-site plus a multi-week evaluation period. Engagements are led by a partner and senior consultant, with financial, marketing, or operational specialists engaged as needed. The result is a documented review delivering both immediate-impact recommendations and long-term strategic opportunities.
- Financial: revenue optimization, cost management, and profitability analysis
- Staffing: organizational structure, efficiency optimization, and talent development
- Customer satisfaction
- Services mix
- Facilities condition
- Operating standards
Operator Evaluation
A structured review of a current contract and operator performance against contractual obligations, culminating in a documented assessment of performance and alignment to institutional objectives.
Organizational Structure Review
A review of the current organizational chart and job descriptions, including a pro/con analysis and recommendations tied directly to the client’s operational or financial objectives.
Growth Plan
A review of the current revenue model and three-year projections (high, mid, and low scenarios) benchmarked against industry standards, paired with a documented analysis of opportunities and barriers to growth.
Operating Model Analysis
Evaluating alternative management models
The choice between self-operation and outsourcing impacts every aspect of a food and beverage program. Our team brings experience from both environments, providing empirical analysis, strategic insight, and transition assistance to help determine the path that best serves your unique circumstances.
RFP Development & Evaluation
Development of a comprehensive Request for Proposal, along with proposal review, evaluation, and support through service-provider selection.
Contract & Negotiation Support
Contract expertise applied to secure terms that protect the client’s interests, including optional bi-annual check-in assessments to verify operational execution against contract commitments.
Retail Dining Strategy
Retail brand strategy optimization
We help clients curate food and beverage portfolios that reflect their values while driving revenue and satisfaction. Whether integrating commercial concepts or developing proprietary brands, our strategic approach ensures each dining option strengthens the overall experience and advances the client’s mission.
- Retail portfolio development and optimization
- Concept development
- Prototype development
- Menu planning
Business Plan Development
Business plan assistance for new services or facilities
We partner with clients to develop comprehensive business plans that transform ambitious ideas into achievable realities, balancing market opportunity with operational capability to create roadmaps that guide smart investment decisions and sustainable growth.
Catering
Turning occasions into lasting experiences
We help organizations enhance, formalize, or launch Catering operations departments that deliver exceptional experiences while advancing their mission — creating the organizational structure, operational processes, and marketing strategies needed for sustainable success, whether expanding a small program or building from the ground up.
Additional Services
Sustainability Assessment
A full evaluation of waste, purchasing, equipment, and operational practices, delivered with a tiered implementation roadmap and ongoing evaluation.
Culinary Support & Assessment
Menu analysis to optimize pricing and profitability, recipe development, operating standards and protocols, safety and sanitation assessment
Staff Training & Development
Training programs are designed to improve service standards across the organization.
Brand Development
Brand identity development to attract target audiences and strengthen market presence.
Our Process is Proven
OEA’s process has been the key to success for thousands of foodservice design and operations projects.
Discover
Develop
Deliver
FAQ
At what stage should I bring in a consultant?
The earlier, the better. Ideally during the planning or concept phase—before construction documents are finalized. Early involvement helps avoid costly redesigns and ensures the operation runs smoothly from day one.
What project management services do you provide?
Our goal is to match the client’s vision with operational reality. We combine innovative design with practical workflows, safety standards, and cost efficiencies.
OEA provides complete Project Management Services as part of our overall services associated with the project. These services consist of, but are not limited to:
- Review the established Program (Design and Operational) against the designs and documents as they are being developed.
- Establishment of preliminary budget for project.
- Develop and release bid documents to qualified bidders.
- Respond to Request for Information (RFI).
- Review and approval of substitutes from bidders.
- Bid review and analysis of competitive bids.
- Participate in project coordination meetings with key stakeholders as required.
- Periodic job site inspections.
- Final walk-thru and punch list.
Do you work with architects and interior designers?
Yes. We regularly collaborate with architects, interior designers, engineers, and contractors to integrate the kitchen and foodservice areas seamlessly into the overall project.
Do you provide AUTOCAD & Revit Design Services?
OEA has the capabilities to provide digital documentation in either AutoCAD or Revit. We use the latest editions of both programs.
While AutoCAD has been the standard for many years and will continue to be used, Revit can be a useful tool between disciplines in the building sphere.
The different disciplines that use Revit approach the program from a unique perspective. In addition, OEA also can produce 3D views of the food service operation spaces as required.
Can you help with equipment selection and procurement?
Absolutely. We evaluate your menu, production volume, and staffing to recommend the right equipment. We can also assist with vendor comparisons, energy-efficient solutions, and budgeting.
How do you ensure designs meet health and safety codes?
Our experienced MAS representatives have hands on expertise in many types of food service operations. They bring a wealth of experience and knowledge in both operations and finance as it relates to existing or new food service operations.
We have a proven record of success with clients such as Cerner Corporation, Principal Financial Group, Lebanon Valley College, and the Summer Olympic Games.
We welcome the opportunity to meet with you and discuss your needs and determine the applicable services to provide you with that best meets your needs for existing and new food service operations.
What types of projects do you work on?
OEA Handles Every Aspect of Foodservice Operations
Master Planning
- Working with the architect and client to identify:
- Current conditions, future renovation, or growth of foodservice offerings
- Locations based on population and traffic patterns
- How to best meet the needs of the customers during all parts of the day
Programming
Creating a Program (road map) based on facts and information gathered through individual and focus group interviews to understand:
- Client, customer, and operator needs and objectives
- Current and projected participation
- Operating cost (profit & loss versus subsidy)
Foodservice Design
Concept-to-Completion services including:
- Ideation, themes, concepts, and menus
- Schematic design, design development, specifications, and cost
- Construction administration, final inspection, and closeout
Management Advisory Services
MAS is the cornerstone to the success of your foodservice operation by providing:
- Owner/operator consultation
- Fresh eyes audits
- Menu development, pricing, and implementation
- Training, sanitation, and sustainability
Do you offer sustainability-focused design?
Yes. We incorporate energy-efficient equipment, water-saving solutions, and sustainable workflows wherever possible, helping clients reduce long-term operating costs and environmental impact.
Great food service design doesn’t stop at function and flavor; it embraces sustainability, efficiency, and responsibility. MAS is where operational expertise meets scalable foodservice operations.
Fresh Eyes Audit
We start by developing a fresh eyes audit: an objective review of a foodservice operation or facility by someone who hasn’t been directly involved in its development or day-to-day management. The idea is to bring in a new perspective—“fresh eyes”—to spot issues, inefficiencies, or missed opportunities.
Complete Operational Audit
An operational audit assesses the overall efficiency and effectiveness of a foodservice establishment’s operations.
It is an in-depth report on the production flow throughout your space. We review every step — from prep to plating — and make sure the it aligns with your menu vision, equipment, staffing levels, and training needs.
This includes evaluating procedures related to food safety, quality control, purchasing, inventory management, kitchen operations, customer service, and compliance with regulations.