Bruce Dining Hall’s renovation replaced outdated serving lines with modern action stations, fresh finishes, and a retail-inspired design.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.
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.
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, 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.
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.
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.