Parkway North High School

The foodservice facilities at Parkway North High School were expanded to accommodate an increase in students. The primary work included expansion of the serving area to create a more open multi-station marketplace and to provide a higher-end experience for the 1,500 students they serve daily.

The concepts include two traditional stations, an alternate or Viking Line, a double-sided salad bar, grill line, deli, World’s Fare station, and a snack bar line. The number of concepts is designed to more easily accommodate the 500 students who are served lunch in three 35-minute shifts.

The serving stations are positioned opposing each other to minimize cross-traffic and improve visibility. A hood and limited cooking equipment were also included behind the stations across from the kitchen to better support the stations which have no direct supply access.

To reduce operating costs and respond to environmental concerns, the project also includes a new warewashing area with a dishmachine sized to accommodate the projected volume. The existing kitchen production and storage areas remained unchanged.


Location: St. Louis, MO
Opening Date: August 2018
Equipment Cost: $530,000
Peak Meal Volume: 1,500
Project Size: 3,750 SF


Serving Area Renovation

“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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