Cotter Schools

Cotter Schools embarked on a full renovation of the Roger Bacon building to create a 21st-century center for 7th-12th graders on the Winona campus. The project included the design and construction of a new dining center to support lunch service for students and faculty, and also provide daily breakfast and dinner service for boarding school students.

The kitchen was designed to produce a wide variety of fresh and healthy menu options to capture the interest of international students who call Cotter their home during the school year. A wide variety of cooking equipment supports the culinary demands of innovative and authentic offerings. Ample storage is adjacent to well-thought-out preparation spaces, and every square foot has been efficiently planned for culinary staff.

The modern and well-appointed serving space was designed to create an unsurpassed student dining experience. Serving lines flow smoothly through the space and the detailed design reduces staff cross-traffic to resupply stations during peak service.


Location: St. Louis, MO
Opening Date: August 2021
Equipment Cost: $650,000
Peak Meal Volume: 600
Project Size: 3,225 SF


Boarding School Cafeteria

“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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