Culinary Spaces
Welcome to Culinary Spaces, a new blog from OEA. We’ll share stories, insights, and expertise from industry voices—whether in foodservice operations, architecture, project design, or leadership. Think of it as a place to pause, connect, and explore the ideas shaping how foodservice spaces come to life.
Transforming Tradition: Foodservice Renovation at St. Dominic/Jackson Memorial Hospital
Renovating a 1960s hospital kitchen while serving 360 patients and 1,400 cafeteria meals daily, OEA guided St. Dominic/Jackson Memorial Hospital through a seamless upgrade, delivering modern cooking, prep, tray service, warewashing, and storage for a future-ready foodservice operation.
Feeding Champions: Behind the Foodservice Design of the London 2012 Olympics
Feeding Champions: Behind the Foodservice Design of the London 2012 Olympics, OEA designed and delivered foodservice operations that efficiently fueled over 20,000 athletes, guests, and officials, managing complex logistics, diverse menus, and high-volume service in a world-class setting.
Future-Ready Dining: How a Phased Food Hall Plan Supports Expansion
OEA worked with Gould Evans Architects and Cerner Corporation to design a scalable foodservice operation for the Three Trails Innovations Campus, phasing 12 Points of Service and a 19,476 sq. ft. food hall to support a growing population.
Behind-The-Scenes Stories
In this episode of On Tap, Orlando Espinosa joins host Wade Koehler to share behind-the-scenes stories from foodservice design, including insider insights and the epic journey of designing the Olympic Village kitchen—an engaging listen for industry enthusiasts.
What does it take to design a school kitchen that works—day in, day out—for thousands of students?
In this episode of Innovation in the Kitchen, Orlando Espinosa FCSI joins Michael Jones to explore the challenges and innovations behind designing school kitchens that efficiently serve thousands of students daily, offering insights for foodservice professionals and designers alike.