PROHEALTH WAUKESHA MEMORIAL HOSPITAL
The overall goal was to craft a patient-focused environment to maximize staff performance and develop a healthier local community. New conference rooms and public spaces provide an opportunity for gathering, allowing educational classes teaching the value of healthy living in the area.
Café 240 had the goal of creating a perfect place for visitors and staff to come together, serving as a welcoming environment where everyone can enjoy delicious menu items. This space provides ample room for socialization with room for potential expansion down the line.
Throughout the design process, lean practices were used to maximize efficiency and collaboration among staff. The end result is an environment that delivers top-notch healthcare while sustaining some 50 green features such as a live rooftop garden, abundant natural light from floor-to-ceiling windows, LED lights for energy conservation and calming biophilic elements.
In an effort to create a welcoming atmosphere for visitors and employees, the dining & servery areas were given a prime spot in the facility. The entrance boasts plenty of glass overlooking the main entryway, providing an inviting atmosphere for visitors when passing through. The servery lies down the central corridor – conveniently connecting most first-floor departments.
The cafe showcases culinary staff and allow them to interact with customers as they prepare food. Menu concepts include a saute station featuring seasonal menu items, full-service deli, grill platform and pizza. Stations were located so that staff could be cross-trained to work multiple positions. The retail area design began with the entrance and finished up at its ultimate destination – the placement of dirty dishes near the exit.
Locations for the kitchen and café were based on a desire to use front-facing space with windows and natural light for the dining room. Kitchen space was long and shallow so its design was crafted starting from points of entry. A straight line guided designers to create an efficient path that runs into retail service areas, while food preparation & refrigeration storage are situated off to one side.
The dining operation utilizes cutting-edge, Energy Star-rated equipment to revolutionize how staff handle food waste. Software provides in-the-moment awareness of “kitchen output” and is hopes to enable the team to exceed their annual goal by reducing food waste by 15%.
Location: Mukwanago, WI
Equipment Cost: $920,000
Daily transactions/covers: 115 for breakfast, 225 for lunch, 50 for dinner (not fully operational)
“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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