Lurie Children’s Hospital of Chicago
The main retail dining area, located on the 11th floor, serves the majority of staff and visitors, with the dining area accommodating approximately 250 people. The new foodservice department space is approximately 10,000 square feet and includes a kitchen, cafeteria and dining room.
The main entrée stations include a grill, stone hearth pizza, deli, salad bar, traditional fare and chef’s special with display cooking. A tray return is open to the dining room for returning soiled cafeteria trays. The food production system is a traditional cook-serve production method with a room service style patient meal delivery system, enhanced by a host/hostess program on each floor.
The sustainable facility will qualify for LEED® certification.
Opening Date: June 2012
Equipment Cost: $1,700,000
Peak Meal Volume: 800-1,000
Licensed Beds: 288
Dining: 8,365 SF
Kitchen: 6,007 SF
Offices: 508 SF
Catering: 156 SF
New Retail Cafe/Kitchen
“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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