Selecting the right foodservice consultant will significantly impact the results of your project. Why choose Rippe for foodservice and design? We make you our priority.
WE ASK QUESTIONS
A lot of them. We kick off each project by talking with the whole team. We want to clearly understand the operator’s goals. We make it a practice to talk to each group of stakeholders so we can best design a space that is uniquely suited to your organization. We dig in to understand how your operation works today, what the current shortcomings are, and how we can help build flexibility down the road.
We Check Every Detail
We take pride in our precise drawings and specifications. Our contract documents clearly define equipment quality and the equipment contractor’s responsibilities. We develop informational drawings for project architects and engineers showing special foodservice construction details to ensure seamless coordination with electrical and mechanical engineers. This helps to avoid construction issues, schedule delays and costs of unexpected change orders.
WE'RE SPACE PLANNERS
We are respectful of financial concerns and commit to designing to your budget. We only search out equipment and recommend design details that meet your needs and rely on our internal database to provide equipment cost estimates throughout the planning process.
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
WE KNOW HOW YOU WORK
Foodservice Design Consultants guide you through the design process from start to finish and involve each interest group in the decisions. Each step of the process is reviewed before proceeding to the next level of detail. We want our clients to be involved in planning and fully support plans they help develop.
WE'RE EQUIPMENT GEEKS
We spend 365 days a year learning about equipment, reading catalogs, meeting with manufacturers, and solving client’s problems. Our continually updated equipment database allows you to make financial decisions that will keep the project within your budget. Our cost estimates are extremely accurate with bids typically coming in within 1-3% of our estimate. We constantly research the spectrum of equipment options to bring you the most recent sustainability innovations that help you reduce waste and lower your water and energy usage.
WE HAVE YOUR BACK
We are respectful of financial concerns and commit to designing to your budget. We only search out equipment and recommend design details that meet your needs and rely on our internal database to provide equipment cost estimates throughout the planning process. Our details for custom fabricated equipment range from simple to highly sophisticated construction options. You determine which is best for your operation.