Culinary Spaces is a place to explore the people, ideas, and projects shaping the future of foodservice design. Here you’ll find insights from Orlando Espinosa and other professionals across hospitality, architecture, operations, and design.
Our goal is simple: to share practical strategies, lessons learned, and creative breakthroughs that help you navigate complex projects with confidence. Whether you’re an operator, consultant, designer, or decision-maker, you’ll discover perspectives that inspire fresh thinking and better solutions.
Planning foodservice spaces—whether in corporate dining, hospitality, education, or healthcare—comes with its share of challenges:
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Operational issues that surface late in design
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Budgets that tighten unexpectedly
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Shifts in labor models and guest expectations
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Flow and efficiency problems that appear after opening
This bi-monthly blog is our way of staying connected, sharing stories, and reminding you that OEA is here to support whatever comes next.
If you’ve got a project on the horizon—or even an idea in the early stages—we’d love to hear what you’re working on. Sometimes a quick conversation can make the process smoother and smarter.
And if nothing’s on your plate right now? No problem. Let’s just stay in touch. Great projects often start with simple conversations.
We invite you to explore, share, and join the conversation as we build this resource together.
