Augustana College – Center for Student Life
The new 23,740 SF dining center includes contemporary Marché (market) stations where students choose their own ingredients and interact with the chefs while their meals are freshly prepared. An all-you-care-to-eat operation replaced a declining balance system which increased student satisfaction. A new trayless operation encourages healthier eating, reduces food waste, labor, energy, and warewashing. By replacing two existing dining operations, the new Marché concept significantly reduces operational costs.
This board plan operation has seating for 700 diners and is integrated with the Marché stations. Students can conveniently make multiple trips to the stations which helps avoid taking more food than they would consume. Fresh market options include Wild Thymes with made-to-order vegan and vegetarian entrees, American Grill with comfort food, The Carvery Rotisserie, Green Creations Salad Bar, and an all-day Breakfast Nook. The dessert station looks into the display bakery. Global Fusion Mongolian Grill and Bella Luna pasta bar are remote from the kitchen and are joined by a support pantry.
In addition, the kitchen supports multipurpose student activity rooms as well as faculty dining. The Brew by the Slough coffee shop and deli were renovated including an expanded outdoor patio.
Opening Date: August 2013
Equipment Cost: $2,405,400
Peak Meal Volume: 1,700
“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)
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