• Facilities and Operations

Expiration: May 31, 2028. OECM has the option to extend the Master Agreement for two (2) additional years.

Foodservice Consulting and Design Services

OECM is pleased to introduce our Foodservice Consulting and Design Services agreement to our Marketplace. Gain access to consultants and design experts that can support all aspects of foodservice development and operations to enhance guest satisfaction, revenue generation, and return on investment while identifying opportunities for increased efficiency and cost savings.

These agreements are now available through the four (4) pre-qualified supplier partners under two (2) categories of services:

  1. Category A – Foodservice Consulting Services: Master planning, strategic planning, feasibility planning, operations reviews, contract documents/tendering, and project management
  2. Category B – Foodservice Design Services: Integrating smart technology into foodservice operations, developing an ergonomic design solution that can easily be operated by the customer

Awarded Supplier Partners

   Click on an awarded supplier partner’s name, ordered alphabetically in the column on the left, to view complete supplier details, contact information, as well as relevant agreement documents including the Master Agreement (MA), Customer-Supplier Agreement (CSA), and other related materials, as applicable.

Categories Offered:

Category A – Foodservice Consulting Services

Category B – Foodservice Design Services

Supplier Address:

1525 Cornwall Road
Oakville, Ontario L6J 0B2

Key Contact:

Ed Morano


(647) 688-9737

No Suppliers..!

What You’ll Get

A variety of services provided by qualified supplier partners that will meet your specific foodservice consulting and design requirements including, but not limited to:

Category A – Foodservice Consulting Services

  • Master Planning:
    • Management options analysis, which includes both a quantitative and qualitative evaluation
    • Recommendations regarding self-operation and contracting (profit and loss agreement, management fee agreement)
  • Strategic Planning:
    • Review and assessment of existing foodservice strategies
  • Feasibility Planning:
    • Review and assessment of the current state of foodservice equipment
    • An upgrade/replacement roadmap for an identified number of years (e.g., repairs needed, current lifespan, gaps in equipment)
  • Operations Review:
    • Examination of all aspects of foodservice operations from menu development to reporting
    • Review and recommend foodservice operating models
  • Contract Documents/Tendering and Project Management:
    • Development of foodservice RFP specifications package, including submission and evaluation criteria, reference questions, supplier presentation, and site tour requirements
    • Customer support regarding the assessment, awarding, negotiating, and contracting with a successful provider

Category B – Foodservice Design Services

  • Integrating smart technology and developing ergonomic design solutions for efficient operation
  • Environmental comfort factors considering layout, storage, lighting, flooring, and ventilation that capture social, economic, cultural, and environmental impacts
  • Sustainable design principles include social equity and equality, diversity, inclusion, accessibility, and economic and environmental sustainability specific to the customers’ sustainability framework

How To Get Started

How to Get Started with RFSQ Agreements


  • Strategic planning
  • Feasibility planning
  • Master planning
  • Operational review
  • Tendering
  • Procurement
  • Project management
  • Foodservice consulting
  • Foodservice design services

Sector Availability

  • College
  • Family and Community Services
  • Government Ministry/Agency
  • Healthcare/Hospitals
  • Municipal and Related Services
  • Other
  • School Board
  • University

Project Advisors

  • Carleton University
  • Fleming College
  • Lambton College
  • Queens University
  • Seneca College
  • University of Guelph
  • Wilfrid Laurier University

Choosing Your Supplier

OECM’s Foodservice Consulting and Design Services agreements do not include specific pricing details. Instead, OECM customers will refine their service requirements during a second stage selection process and request pricing based on their specific scope of services and category needs. This allows customers to identify the strategic supplier partner that best aligns with their unique requirements and can effectively meet their needs.


SRP Customer Satisfaction Survey

As a valued customer with direct purchasing experience with our Supplier Partners, your feedback in the Supplier Recognition Program is crucial. Customer feedback is one of the focus areas used for SRP evaluations and survey (Net Promoter Score, NPS) is used for a customer feedback mechanism. The survey includes the list of suppliers who are eligible to participate in each year’s SRP. Survey result will be collected and shared back with the supplier partner by OECM.

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