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.