University of Missouri – Brady Commons

The Brady Commons project was a large-scale phased addition and renovation of the existing student center at the University of Missouri which included a new 21,000 SF foodservice facility.

The addition included several new self-branded food venues to serve as the primary retail outlet for this large campus. The phased construction and building configuration left most of the food venues as islands floating in a large expanse of seating. To improve efficiency, venues were paired to take advantage of shared storage and support spaces. This reduced their dependence on the main kitchen for support and limited the cross-dining room transport of food during service hours.

Backing up to the central kitchen with storage and warewashing areas is a coffee and ice cream shop where beans are roasted on-site and fresh-baked items are prepared in a display bakery.


Location: Columbia, MO
Opening Date: January 2011
Equipment Cost: $1,890,000
Peak Meal Volume: 4,000
Project Size: 21,000 SF


New Food Court
Central 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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