Auburn University – Village Dining
Research shows that students who spend more time on campus perform better academically, graduate sooner, and enjoy richer interactions. Students who eat on campus, enjoying time in the community with peers and professors, rather than eating alone or at home, are far more likely to succeed in college life. Auburn implemented a required dining participation program that enables students to purchase meals with a declining balance student card at all on-campus venues.
The venues at Village Dining include separate a la carte and all-you-care-to-eat serving areas, after-hours grill, coffee bar, and convenience store. The project also includes central production for several retail satellites with kettles and a blast chiller for soup production, a cold food commissary, a central bakery, and bulk storage areas. The foodservice areas are approximately 27,200-square-feet.
The C-store offers items such as Icees and nachos, while the food court has signature pizzas, made-to-order pasta, sandwiches, tossed salads with specialty glazes, fresh vegetables, entrees, rice, and noodle bowls. The Tiger Zone delivers a restaurant experience by providing selections from the grill, pizza, deli, entree, salad & action stations in an all-you-care-to-eat style of dining. It also serves student-athletes a wide variety of foods prepared by various cooking methods (steaming, braising, grilling, etc.) conducive to a training table for each sport.
Opening Date: September 2009
Peak Meal Volume: 1400
Final Equipment Cost: $2,600,000
Athletic Training Table
“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)
STAY IN TOUCH
Enter your email to receive the latest Rippe news and insights.
10400 Yellow Circle Dr, Ste 100
Minneapolis, MN 55343
Front Desk: 952.933.0313