Duke Raleigh Hospital invested in their campus with the addition of a new bed tower, increasing patient beds and relocating food production kitchen and retail dining facilities to allow for further expansion.

Looking to revitalize the dining experience, the goal was to infuse more scratch cooking and patient room service into the mix while providing made-to-order fresh and healthy menu items in retail spaces. Superior interior design and merchandising will be used to ensure an optimal atmosphere for all diners.

With limited space on the first floor, a creative usage of two floors was devised to accommodate departmental needs; production kitchen and patient services were placed below while retail dining took residence above. A dedicated elevator connected these spaces with support areas and a dishroom offered for those utilizing the upper-level offerings.

Although the existing room service layout was inefficient, the foodservice team had adapted to it and wanted to replicate it in the new kitchen. After multiple thoughtful design work sessions, the foodservice team was able to identify a more efficient room service layout for their new kitchen – one that still replicated how they had been working in the existing space.

To ensure minimal duct cleaning was required, the hospital’s design team took a comprehensive look at all cost/benefit options for exhaust hoods – from low volume to water-wash systems to UV lights. After meticulous examination of these solutions, a new system was tailored for their specific needs and situated above the lobby.

The updated kitchen boosts productivity and quality, taking meal volumes to the next level. With an improved retail serving area offering a broader selection of freshly prepared options with optimized customer traffic flows, sales and speed of service now meet the highest standards.


Opening Date: July 2021
Location: Raleigh, NC
Equipment Cost: $2,410,000

Kitchen Size: 8,606 SF
Dining Room Size: 1,393 SF
Retail Size: 4,817 SF


New production kitchen and retail for 250 bed acute care hospital

“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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