News

Christine Guyott is honored with FER’s 2017 Industry Service Award
Enjoy this FCSI Interview with Michael Jones.
CG interview

The Wilkerson Commons at the University of North Dakota is selected as Project of the Month

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University of Kentucky Hospital debuts Chandler Dining Learn more about this Rippe project and the transformation:

Palos Community Hospital – Palos Heights, IL is selected as Project of the Month 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 the full article here

Anatomy of a Renovation How the University of Chicago Medical Center juggled its priorities to overhaul a kitchen and the challenges of renovation versus new construction. Read the full article here

Radisson Blu Mall of America is selected as Project of the Month! A creative footprint and equipment layout promote efficient production systems that allow this new hotel’s restaurant, bar, room service and catering menus to showcase local and fresh ingredients. Read the full article here

Our People and Projects in the News! Steve works with The Nyman Group to develop new foodservice concept which wins the 2014 IHMRS Award Read the full article here.

Healthcare Foodservice Takes the Lead with Create Solutions As more healthcare systems face consolidation, they are challenged with creative solutions to contain cost, generate revenue and provide high-quality patient centered care. Read our blog here.

EFA Design Showcase Features Lifespace Communities Friendship Village of South HillsUsing 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 the full article here

Joie Schoonover Joins Rippe as Management Consultant We are pleased to welcome Joie Schoonover as Rippe’s management consultant. Read more here

Augustana College’s new Center of Student Life Read about this Project Showcase winner and see great photos here.

Surly Brewery is Selected as 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. Read the full article here.

“Class Act” - Mayo Clinic’s Dan Abraham Healthy Living Center 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.

RICH KUKLA ANNOUNCES HIS RETIREMENT AFTER 27 YEARS Robert Rippe & Associates gratefully recognizes the leadership of Rich Kukla and his 27 years of service as he announces his retirement, effective May 15, 2014.  Rich leaves a strong legacy as a mentor to our design staff, passionate in his work, and a devoted representative for our clients.  His honesty and fairness is a tradition of Robert Rippe & Associates and was evident in everything he did.  We will be left with constant reminders of Rich’s contributions to our well-being and success over the years.  Rich’s retirement is a well deserved respite as he and his wife head for warmer climates. Thank you!

Many of you may already know Connie Dickson, who will assume leadership of Rich’s team, which includes Jessica Dengel, Mark Nilson and Megan Patterson.  Connie has a long history of foodservice operations and planning, and will continue Rich’s tradition of design and customer service excellence.

UNIVERSITY OF MINNESOTA 17TH AVENUE RESIDENCE HALL With nearly 300 double-occupancy rooms as well as a community student kitchen, our project at the new 17th Avenue Residence Hall was designed to foster a community environment. Read the full article here

AVERA SACRED HEART HOSPITAL NORTHERN LIGHTS CAFE After 17 months and $17 Million, the Northern Lights expansion project at Avera Sacred Heart Hospital is complete. “As you come in from the north it kind of takes your breath away!” Said former patient Darwin Tessier. “The kitchen and cafeteria ...really is key in enhancing our hospitality services for all who use our campus.” Said project leader Doug Ekeren. For the past 32 years the kitchen was located in the Benedictine Center, some 2000 feet from patients. The new facilities ensure patients get a quality and hot meal. The nutrition department also gets one place to call home instead of being spread out to three different locations. ABC KSFY NEWS CLIP

ALEXANDRIA AREA HIGH SCHOOL TO OPEN FALL 2014! This new energy-efficient $70 Million high school serves 1,400 students on a 167-acre site in Alexandria, MN. The serving area features a multi-station marketplace with two display cooking stations that offer rotating menu capabilities. One station contains a secondary serving window for breakfast, a la carte or off-hours service. A selfservice specialty bar provides both hot and cold food display options. Five doublesided cashiers ensure expedited service and reduced waiting lines. The dining area incorporates multiple seating options with counter seating, booths and round tables to accommodate students plus staff in three seatings. PROJECT PHOTO GALLERY

TERRA STATE PROJECT UNDERWAY! The college has outgrown its current kitchen and dining facility, which was originally meant to be just a snack bar. Expanding and updating the existing campus food service and dining operations will provide the college with a new full kitchen which will be utilized for the overall campus food service operation as well as catering in other buildings on campus and in the college’s new conferencing center. The renovation will also include the addition of a new state-of-the-art culinary learning lab for students in the hospitality management program. The lab will promote not only the honing of basic culinary skills for Terra State students but also will promote the hospitality management program to future students and members of the community. TERRA STATE

FOODSERVICE DIRECTOR HIGHLIGHTS OUR PROJECT AT MOUNT CARMEL ST ANN’S HOSPITAL! Creating a warm inviting bistro brings in staff and guests. As part of its $120 million renovation, Mt. Carmel St. Ann’s Hospital in Westerville, Ohio, dedicated $4.4 million toward the design and construction of Bryden Bistro, a contemporary on-site eatery that provides staff and guests a place to relax and enjoy a delicious meal, as well as providing room service to patients. FOODSERVICE DIRECTOR

ST. DAVID’S MEDICAL CENTER SPOTLIGHTED IN FCSI MAGAZINE! Thanks to Foodservice Consultant magazine for highlighting our project at St. David’s Medical Center in Austin, Texas! See page 113 for more about how designing the physicians dining spaces and boosting the retail operation required care, consideration and teamwork! FOODSERVICE CONSULTANT

STEVE CARLSON NAMED TOP CONSULTANT 2013 Congratulations to the president of our firm, Steve Carlson, for being awarded Top Consultant! FE&S defines award winners as this: “Our Top Achievers have earned the respect of their colleagues and supply chain partners due in large part to their ability to define value on their customers’ terms. They do this while never compromising the integrity or profitability of their own organizations.” http://www.fesmag.com/features/foodservice-news/10593-fe-s-announces-2013-top-achiever-awards-winners

ELMHURST HOSPITAL CHOSEN FOR PROJECT SHOWCASE Thanks to FCSI’s Americas Magazine for featuring our work on Elmhurst Hospital in their Project Showcase issue! http://pubs.royle.com/publication/?i=133438

CASINO FOODSERVICE GETS REVAMPED Our work on Harrah’s Cherokee Casino and Hotel is featured in the FCSI The Americas Quarterly, which includes Steve Carlson talking about ways to save energy and reduce waste. Read about how consultants help boost foodservice revenue at casinos by designing efficient operations and kitchens that create quality menu items. View the full article on page 30 at http://pubs.royle.com/publication/?i=120898

HOW IOWA STATE UNIVERSITY GOT ITS GROOVE BACK We have been fortunate to work on three of the foodservice design projects featured in this article about the successful dining program at Iowa State! Read the full article here

UNIVERSITY OF WISCONSIN-MADISON - FOODSERVICE INNOVATORS Robert Rippe & Associates provided design services for the highly stylized, on-trend Gordon Dining and Event Center designed to meet students increasingly sophisticated culinary tastes and convenience-driven lifestyles. Read full article here

WILDFLOWER CAFE AT ELMHURST HOSPITAL Rich Kukla, Connie Dickson and Christine Guyott provided design services for the new Elmhurst Memorial Hospital. Read the full article here

THE INTRODUCTION OF REVIT TO FOODSERVICE Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. Read full article here