Specifications include, but are not limited to: • Dining Facility Assessment. Assess all existing dining facilities through document reviews, site visits and staff interviews to understand how OSU's current facilities are achieving various levels of success with respect to the physical condition of space and equipment, reliability of food service infrastructure, convenience, accessibility, utilization of space, and providing a variety of comfortable and inviting environments that promote community and socializing. • Dining Operations Assessment. Assess OSU’s existing dining operations through document reviews, site visits, student/faculty/staff focus groups, and staff interviews to understand how they are achieving various levels of success with respect to staffing, food quality, allergen and dietary needs, variety, service, cleanliness, efficiency, customer satisfaction, operating costs, waste management, and environmental sustainability to meet the needs of current and future OSU students (Generation Z and Generation Alpha). • Meal Plan Assessment. Assess OSU's various meal plan offerings through document reviews, site visits and staff interviews to understand how they achieve various levels of success with respect to sales revenues, affordability, and flexibility for students. • Industry Best Practices. Provide OSU with an analysis of industry best practices amongst collegiate self-operated dining programs that might provide inspiration and ideas for OSU to adopt as it advances their Housing & Dining Vision plan. • Offsite Food Preparation Analysis. Assist OSU in their analysis of relocating a variety of food preparation functions to a nearby off-campus location. Analysis shall include impact to capital costs, operational costs, and the availability of space for future dining facility renovations and/or new construction to support the Vision.
