Webcasts

Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies

Panelist
Cal Brokamp
Project Director
ColburnGuyette Foodservice Design

Cal brings over 15 years of experience in foodservice operations to her work at ColburnGuyette. After earning a Bachelor’s degree in Management and later an MBA from Boston College, she pursued her passion for hospitality by earning a Culinary Arts degree and working both front- and back-of-house in some of the region’s top restaurants.

Over the past decade, Cal has held leadership roles in College and University Foodservice, with a focus on culinary operations, management, and procurement at institutions including Boston College, Harvard University, and the University of Puget Sound. Her extensive operational background uniquely positions her to bring thoughtful, practical insight to foodservice design projects. At ColburnGuyette, Cal combines strategic thinking with hands-on experience to solve complex challenges, helping clients create efficient, future-forward dining environments.

Outside of work, Cal enjoys gardening and traveling—especially when it means catching a Formula 1 race somewhere around the globe.

Panelist
Pamela Eaton, FCSI, LEED AP
Project Manager/Design and Operations Consultant, Revit
NGAssociates Foodservice Consultants

Pamela Eaton has over 20 years of experience in foodservice consulting and design, and an additional seven years of experience in hotel and restaurant food and beverage operations. As a project manager, she oversees all aspects of the foodservice facility design from programming through schematic design and creation of construction documents through construction assistance.

She has worked throughout the United States and internationally on a wide variety of projects including kitchens and serveries for corporate facilities, higher education campuses, K-12 schools, culinary schools, hotels and hospitals.

Pamela has also worked with primary schools and hospitals to bring them from processed, packaged foods to scratch cooked, locally sourced, healthy meals with an emphasis on plant-based proteins and a reduction in waste.

Panelist
Orlando Espinosa
Principal
Orlando Espinosa Associates

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.