• Robert Rippe

    We solve design problems, find the right equipment for your project and improve efficiencies

  • Robert Rippe

    Successful culinary designs
    that deliver outstanding dining experiences

  • Robert Rippe

    We adapt ideas and concepts
    from one market segment into another throughout the nation

  • Robert Rippe

    We listen to the whole team, collaboration is built into everything we do

  • Robert Rippe

    We monitor your schedule, meet your deadlines and provide detail and accuracy to your project

  • Robert Rippe

    Our client’s best interest is
    our best interest, providing the optimum design for your needs

  • Robert Rippe

    We listen to your goals: customer experience, financial, space, operational and sustainable

  • Robert Rippe

    Design solutions within the
    constraints of your project
    budget, schedule and space

  • Robert Rippe

    Avoid costly change orders
    with precise drawings and specifications

  • Robert Rippe

    Exceptional designs are based on sound operational approach

  • Robert Rippe

    We sweat the details and are passionate about foodservice design that works for the customer

  • Robert Rippe

    Long lasting relationships created by providing design to architects and owners for over 30 years


Rippe Associates, Inc. is a foodservice design consulting firm with a national reputation for delivering innovative and flexible designs that deliver exceptional dining experiences. Our commercial kitchen design work includes master plans, back of house and retail design for hospitals, college & universities, schools, casinos, restaurants, corporations and corrections - totaling over 3,500 successful projects over the past 30 years. We build kitchens that work!


Latest News

Christine Guyott is honored with FER’s 2017 Industry Service Award
In February, Christine Guyott was honored with Foodservice Equipment Reports’ Industry Service Award. On the eve of the ceremony, she spoke about her career and why healthcare will always be her professional passion. Enjoy this FCSI Interview with Michael Jones.
CG interview

Anatomy of a Renovation
Follow this series of five brief parts about how the University of Chicago Medical Center juggled its priorities to overhaul a kitchen and the challenges of renovation versus new construction. The series, published in Foodservice Director Magazine, takes you from blueprints to reality, and it starts here with Part 1.

University of Kentucky Hospital debuts new kitchen, dining room
August 2016. The University of Kentucky opened Chandler Dining, a new food-court-like dining facility and kitchen that also serves patients in the hospital. Learn more about this Rippe project and the transformation:

Palos Community Hospital – Palos Heights, IL
Facility Design Project of the Month
The Woodland Café and Kitchen Renovation project at Palos Community Hospital is featured as Facility Design Project of the Month in FES Magazine (June 2016). This phased renovation provided a seamless transition between the new and old buildings, expanded foodservice, and improved the kitchen, room service, and retail operations.
Read full article and see great photos here

Why use an independent foodservice design consultant instead of a foodservice equipment supplier?
Do you want an efficient, functional design and the most competitive price on the best equipment for your operation? No matter how small your project, foodservice equipment is expensive. Find out the important differences between an independent foodservice consultant and a foodservice equipment supplier - read our Blog here.

EFA Design Showcase Spring 2016 project feature: Lifespace Communities Friendship Village of South Hills

Alternative dining and a wellness center were the highest priorities in renovating 30-year old Friendship Village of South Hills, a Rippe project near Pittsburgh, PA. Using wellness as a design principle, whole-person wellness of residents, staff, and visitors played a central role in creating new dining experiences for healthy eating and in creating opportunities for socializing. Read more and see great photos


Joie Schoonover Joins Rippe as Management Consultant

We are pleased to welcome Joie Schoonover as Rippe’s management consultant. Joie brings over 30 years of experience – the past seven years at the University of Wisconsin-Madison where she was instrumental in realizing efficiencies and streamlining systems which increased student satisfaction and lowered food cost by 12% over six years. Joie earned her BS in Restaurant, Hotel, and Institutional Management from Purdue University and is active in the NACUFS where she has served on regional councils and national committees.

Joie will provide and implement operational solutions to clients throughout the country. [Read more]

“Our design customers frequently ask if we provide management consulting services…it seemed like a perfect time to put Joie’s wealth of experience and industry knowledge to work and integrate management consulting with our design services.”  Steve Carlson
President of Rippe Associates

Augustana College’s new Center of Student Life
2015 FCSI – The Americas Project Showcase
Augustana College

This $20M project re-energized campus life and improved Augustana’s student recruitment. Rippe’s team worked closely with Augustana’s director of dining to consolidate their scattered dining operations from two campus dining centers, a c-store, a snack bar, and café at various locations on campus and streamline them into one facility that not only gave students more variety, fresher food, and extended hours, but also delivered a profit to the college. The new dining facilities traded processed foods for a wider variety of foods, all of them freshly prepared and with healthy options. Read more about this Project Showcase winner and see great photos here…

Surly Brewery - Minneapolis/St. Paul

One of our newest projects is featured in FES Magazine as the Facility Design Project of the month. Surly Brewery, a multi-venue destination brewery, grew out of a vision and hard-won legislative lobbying to change Minnesota law to allow breweries tap rooms where beer could be served. The result is a 37,150 SF multi-experience facility with a beer garden, beer hall, fine dining, and a private beer hall. A 60’ long bar in the beer hall is one of four bars, and there are seven pouring stations – each with 20 taps all feeding from a 750 SF beer cooler. From connecting with multiple modes of mass and alternate transit to a pioneering technology in glassware washing, this LEED facility features multiple sustainable and energy-saving features.
Read more and see great photos here.

Surly Brewery

“Class Act” - Mayo Clinic’s
Dan Abraham Healthy Living Center
in Rochester, Minnesota. Mayo's DAHLC
A recent Rippe project featuring a servery for program participants and a teaching kitchen complete with workstations and a “virtual store” designed to teach people how to shop, zero in on healthy products, read labels, and identify ingredients.

Read full article here.