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.
From Vision to Viability: Sustainability Grounded in Foodservice Experience
From vision to viability, sustainability in foodservice requires more than good intentions—it demands operational expertise. This article explores five practical strategies to build or enhance your sustainability program, from measurable standards and food waste diversion to AI-driven waste solutions and regenerative sourcing. Learn how to create authentic, cost-effective practices that avoid greenwashing and deliver real impact.
Welcome to Culinary Spaces
Culinary Spaces explores the people, ideas, and projects shaping foodservice design. Featuring insights from Orlando Espinosa and industry professionals, the blog shares practical strategies, lessons learned, and creative breakthroughs to help navigate complex projects with confidence.
Taco Maya: Where Fresh Flavors and Festive Design Meet in West Chester
Taco Maya Mexican Grill, West Chester, PA, feature authentic Mexican cuisine in a fun and friendly Mexican Cantina environment.
Designing Opportunity: A New Home for Philabundance Community Kitchen
Philabundance Community Kitchen’s new home in North Philadelphia doubles student capacity, expands training, and multiplies meal production. OEA’s design and project management created a state-of-the-art kitchen and community hub, supporting culinary education, workforce development, and vital meals for vulnerable residents.
How Smart Foodservice Design Revitalized Bruce Dining Hall for University of North Texas Students
Bruce Dining Hall’s renovation replaced outdated serving lines with modern action stations, fresh finishes, and a retail-inspired design. OEA’s foodservice design boosted efficiency, maximized investment, and significantly improved student satisfaction and dining utilization.
A Modern Kitchen to Serve Patients, Staff, and Seniors
OEA designed a new 2,820 sq. ft. kitchen at St. Francis Medical Center, supporting room service, a coffee shop, doctors’ break room, and senior day care foodservice, enhancing dining for all users.