Rippe’s own, Principal Eric Goodrich, weighed in alongside other industry leaders in this FE&S article.

Corporate dining remains a hub of activity, as companies, building owners and managers struggle to accommodate workers’ hybrid schedules, fluctuating numbers in the office from day to day, evolving consumer preferences and new operational challenges.

Foodservice designers continue to turn to a variety of tools in their toolboxes to meet these challenges, from quick, cosmetic refreshes of problematic foodservice sites to major new-build projects that represent a complete rethinking of prior assumptions. What’s being offered to employees nowadays can range from traditional breakfast-and-lunch rooms to quick-change pods to retail micromarkets.

“This year, after a few years of not working on many corporate dining projects, we had an explosion of work,” says Eric Goodrich, FCSI, principal at Minnesota-based Rippe Associates. “The majority of our work is renovating older spaces as part of amenities upgrades that may also include gyms, game rooms, lounges and outdoor spaces.”