The discussion seems to be more centered on operations than anything else. For a minute let’s ignore current operations which I will address later and address the basic question of Food & Beverage and Ocean Pines.

Should OPA be in the Food & Beverage business at all? If the answer is no then vote no and support tearing the structure down as soon as possible after Labor Day. We simply do not need the facility at all if that is the majority opinion.

If you feel that OPA should be in the Food & Beverage Business then we have a different story and different decisions.

First, should we have catering? If the answer is no then vote no and pressure the board to return with a one story building on the site. Don’t assume the board will do it without strong pressure from the community.

Second, if the answer is yes, then I say vote yes for this building for it meets the F&B and catering needs for the future.

As a side note, when everyone talks about size there are a couple of information points to remember. Of the 2.000+/- SF difference in the new and the old buildings, 569 SF is the new Harbor Master’s office which replaces a separate Harbor Master’s Building currently on the site. The existing Harbor Master’s Building is not accounted for in the existing SF numbers. That reduces the differences by about 25%. In addition, the building has 1100 SF of unheated or cooled but enclosed storage space which is not in the existing structure and an additional 371 SF of unheated or cooled trash and loading dock areas within the structure itself. In the end with the Harbor Masters Office and large storage space alone there is 1669 SF of that difference in space. I might point out that when we did the new Community Center that building was approximately 2,000 SF larger than the old Community Center.

Now let’s talk operations since that seems to be the center piece of the No votes. Many will attest that I have long been a proponent of a shorter open season for the restaurant and until recently was against catering. After reading posts and talking with a number of people (including posts from Marty Clarke & conversations with Pete Gomsak – both of whom agree we should have catering) I am convinced that we can turn a profit to offset or augment normal operations.

I am still, even in the new building, in favor of a seasonal operation. If we have a large catered event in the winter the upstairs can be opened independently of the first floor should we want to open.

I see operations as a problem that can and should be addressed. With the new building we have ultimate flexibility to operate ourselves (seasonally, year round, etc.) or lease the restaurant out to a third party. We have choices and an attractive venue. If operations is governing your entire decision then if you vote no, support tearing down the building since without the belief operations can be corrected, there is no need for a Food and Beverage building.

It seems to me it boils down not so much to operations but to two basic Food and Beverage questions:

1. Should we be in the food and beverage business at all? If no, vote no.

2. If yes, should we have catering or not.

If no, vote no.

If yes, vote yes.

If you answer these questions and find you do want Food & Beverage and you believe we need catering then I say vote yes and move during this year of construction to develop an operating plan to achieve breakeven operational status in the first full season the facility is open.

I am willing to be part of a group to lobby for and push through an operating plan that makes sense. But first, this community needs to decide if we want Food and Beverage operations or not.

Ted