Orlando Espinosa has led the design & operations development of more than 1,500 food service projects globally.
The level of expertise brought to every assignment is second to none.
Innovations that Anticipate the Future
OEA balances practicality and reality to guide the client’s vision and customer needs for a new world. Our food service engineering expertise includes:
- Size and space utilization based on projected participation counts
- Function and flow, maximizing space for greatest efficiency
- Dietary and religious food offerings
- Production and delivery systems that best meet the customers’ needs
- Economic impact of the implementation and operation of food service operations
- Health and Safety requirements i.e., ADA, Local and National Health Codes
- Covid19 guidelines and recommendations for food service operations
Ultimate Food Safety Guide
We’ve created for the food industry a resources guide “Best Practices for National and Local Food Safety.” It’s need-to-know information for food service designers and professionals.
Every client – whether in Business & Industry, Healthcare, Education, or Sports and Entertainment – receives world-class design and operational solutions that improve current operations and anticipate the needs of future customers.
- Cerner Corporation (Kansas City, MO)
- Principal Financial Group (Des Moines, IA)
- Erie Insurance (Erie, PA)
- Nationwide Insurance (Columbus, OH)
- Medicis Pharmaceutical (Scottsdale, AZ)
- St. Francis Skilled Nursing Facility (Darby, PA)
- St. Dominic Hospital (Jackson, MS)
- HPC (Philadelphia, PA)
- McCormick Convention Center (Chicago, IL)
- Las Vegas Convention Center (Las Vegas, NV)
International Sporting Events
Olympics and Pan American Games
Programming, Design and Implementation of Athletes and Media Village Foodservice Operations for:
- 1996 Atlanta Summer Games
- 2000 Sydney Summer Olympics
- 2004 Athens Summer Olympics
- 2008 Beijing Summer Olympics
- 2011 Pan American Games
- 2012 London Summer Olympics
Programming and schematic design for the Athletes Village dining operations for:
- 2014 Sochi Winter Olympics
- 2016 Rio Olympics
- 2018 PyeongChang Olympic Winter Games
- University of North Texas (Denton, TX)
- Lebanon Valley College (Lebanon, PA)
- Bryn Mawr College (Bryn Mawr, PA)
- Milton Hershey School (Hershey, PA)
- Lebanon High School (Lebanon, PA)
- Kennett Consolidated School District (Kennett, PA)
- Federal Government
- U.S. Military Services
- Corrections Facilities
OEA is an internationally acclaimed Food Service Design and Operations Consultant with unparalleled success developing food service solutions from concept to completion in every U.S. state, Puerto Rico and 11 countries internationally.
OEA simplifies the most complex challenges guided by research and deep understanding of the customer. This methodology has never been more important in a world in which new food service standards, mandates and needs evolve daily.
Orlando Espinosa has personally completed over 1,500 projects – some of the most unique and complex food service facilities both nationally and internationally.
He has led prestige projects including: design, construction administration oversight, fit out, commissioning and startup of five Summer Olympic Athletes Village foodservice operations; offshore oil platform foodservice operations in the Persian Gulf; and, the renovation of Fortune 100 Corporate food service operations nationally and internationally.
Orlando is personally involved in every project he undertakes. His knowledge and experience will be applied to each aspect of a prospect to ensure its successful completion – from initial meetings with key stakeholders for food service design and operations programming; facilities and interior design; and construction administration and coordination with client, architects and contractors.
Prior to founding OEA, Orlando’s career included leadership at ARAMARK as Vice President of Design overseeing more than 100 employees and 500+ diverse assignments. He led the design, development, and implementation of branded restaurants and cares, convenience and grocery stores, new residential dining concepts and pre-K-12 population dining facilities.
Orlando has been a guest speaker to leading industry organizations such as NAFEM, SFM, FCSI, Foodservice Design Boot Camp, NACUFS, and serves on many manufacturer and industry business strategy sessions charting paths manufacturers take in these changing environments.
Keith Short joined the OEA team in 2021 as Vice President of Design & Construction Services. His career began in the foodservice industry, first as a qualified chef and then transitioned to the design industry with qualifications in architectural design and drafting. To strengthen his skill set, he achieved certifications in project management, HACCP, energy efficiency, and credentials for CFSP and FCSI.
On a national, and international basis, Keith has gained a wealth of experience from a variety of sectors engaging foodservice (food/biotechnology, education, artificial intelligence, remote sites, mixed use development, stadiums, hospitality and leisure). Keith’s projects have been recognized with awards including best ballpark stadium, as well as foodservice facility of the year.
Keith aims to provide to our clients with innovative and functional designs, which then can be constructed in a cost-effective manner. Most importantly, he listens, designs, delivers and is a team player in every aspect of the project. Prior to joining OEA, Keith’s design career included the position of Design Director for Cini-Little International, Project Design Manager for Sodexo FM, Territory Manager for Ecolab, and a Project Specialist / Advisory Chef for major foodservice equipment manufacturers. Keith has been quoted in Foodservice Equipment publications, FCSI pod cast, blogs, and conducted a design seminar for the AIA.
AUTOCAD & Revit Design Services
OE+A has the capabilities to provide digital documentation in either AutoCAD or Revit. We use the latest editions of both programs.
While AutoCAD has been the standard for many years and will continue to be used, Revit can be a useful tool between disciplines in the building sphere.
The different disciplines that use Revit approach the program from a unique perspective. In addition, OE+A also can produce 3D views of the food service operation spaces as required.
OEA provides complete Project Management Services as part of our overall services associated with the project. These services consist of, but are not limited to:
- Review the established Program (Design and Operational) against the designs and documents as they are being developed.
- Establishment of preliminary budget for project.
- Develop and release bid documents to qualified bidders.
- Respond to Request for Information (RFI).
- Review and approval of substitutes from bidders.
- Bid review and analysis of competitive bids.
- Participate in project coordination meetings with key stakeholders as required.
- Periodic job site inspections.
- Final walk-thru and punch list.
Management Advisory Services (MAS)
Our experienced MAS representatives have hands on expertise in many types of food service operations. They bring a wealth of experience and knowledge in both operations and finance as it relates to existing or new food service operations.
We have a proven record of success with clients such as Cerner Corporation, Principal Financial Group, Lebanon Valley College, and the Summer Olympic Games.
We welcome the opportunity to meet with you and discuss your needs and determine the applicable services to provide you with that best meets your needs for existing and new food service operations.
Services + Process
OEA ensures clients benefit from increased efficiency, profitability and customer satisfaction through its world-class processes, proven methodologies, and fact-based solutions.
Evaluation is constant throughout a project’s development and assessments continue well after project completion.
OEA’s world class food engineering expertise has led the development of iconic global foodservice projects including five Summer Olympic Athletes Village foodservice operations; offshore oil platform operations in the Persian Gulf; and, the renovation of Fortune 100 Corporate food service operations.
Working closely with key stakeholders, we identify requirements, priorities and create a Program Roadmap for the successful project completion. Charrettes focus groups and interviews gather extensive information on population demographics, current and projected participation, and operating cost – P&L vs. subsidy. Throughout, we provide fact-based recommendations and insights to guide implementation to completion. We use a process we call Discover, Develop and Deliver. This process allows us to meet and hear from key stakeholders their requirements and priorities for the design and operational (MAS) sides of the business.
During the discovery sessions with key client stakeholders and architects, we identify the current and future growth needs of food service operations, locations, and how best to meet customers’ needs. The core approach is cost effective without compromise to the quality, services, and availability. The long-term planning outlines how to migrate food service operations for current and projected growth or downsizing of a business.
FOOD SERVICE DESIGN
Concept to Completion Services include:
- Schematic Design
- Design Development
- Construction Drawings
- Food service equipment specifications and cut sheets
- Utility connection point drawings and documents.
- Food service equipment elevations and special details.
- Food service equipment and specifications for food service only.
FOOD SERVICE INTERIOR DESIGN
Conceptualize, create, innovate, implement and optimize.
- Ideation of theme, color pallet and overall environment
- Schematic interior design theme and color pallet, visual images
- Preliminary sketches on intent of theme, colors, and images
- Interior design drawings
- Interior design elevations and detail for the spaces within the food service spaces only.
- Furniture and finishes and specifications for food service only.
- Special details for the food service area, serving and dining room.
We begin this phase with a kickoff meeting including key stakeholders from food service, owners’ reps, and Human Resources. This meeting identifies the goals and requirements of the food service operation as viewed by each stakeholder. In depth discussions regarding key requirements will be held which may include, but are not limited to:
- The degree and/or extent of renovation of existing food service operation or a new food service operation.
- Number of food service outlets (Main Kitchen, Serving Area, Food hall, Coffee Shops, Grab-N-Go, Catering Facilities, Private Dining Rooms, etc.).
- Type and style, size and shape, menu offerings, service offerings of these food service outlets/POS (Points of Service).
- Demographic profile of current or new population for buildings which will have access to the POS, either new or existing.
- Review of current financial information to identify the financial impact of the new or renovate operations/POS.
- Summary of preliminary findings for all to review prior to next phase.
With the approval of the Discover Phase information gathered, work will begin on the Develop Phase. Our work for this phase will include, but not be limited to:
- With the fact-based information collected during the Discover phase, this will become the basis of the Food Service Operations Program. This document will serve as the road map to which all operations, designs, menu offerings and service styles will be designed to meet the agreed upon needs of the key stakeholders’ requirement.
- Identification of each preliminary and final menu offerings or production requirement for each location.
- Identification of potential sites for each POS location (Main Kitchen, Serving Area, Food Hall, Coffee Shops, Grab-N-Go, Catering Facilities, Private Dining Rooms, etc.).
- Projected participation at each POS per day part (breakfast, break, lunch, break, dinner, catering, and night-time service if required).
- Preliminary size and space allocation for each POS (Main Kitchen, Serving Area, Food Hall, Coffee Shops, Grab-N-Go, Catering Facilities, Private Dining Rooms, etc.).
- Menu to be offered or produced at each POS per day part (breakfast, break, lunch, break, dinner, catering, and night-time service if required).
Develop first draft financial budget for operation – to include staffing, food
- cost, fees, and other expenses.
- Issue DRAFT financial budget for key stakeholders’ review and comments. Incorporation revisions to program as required.
- Issue first draft of Develop phase document review, comments, and revisions.
During the development and completion of the documents for the assignment, preliminary and final documents will be submitted and reviewed with Key Stakeholder periodically for review and approval during this processes. When these documents are completed they will be ready for submittal to the owner and appropriate partners (architects, engineers, etc.) for incorporation into the final documents for the assignment. next steps will be the implementation of the assignment to our clients satisfaction.
Peter Schad, Executive Director, PKL
Doug Bradley, VP of Culinary, Savor…Chicago at McCormick Place
Paul Swartz, AIA, PP
CEO, USA Architects, Planners + Interior Designers, Ltd.