University of Missouri – Dobbs Hall

This 600-seat newly constructed resident dining complex is adjacent to a residence hall and near the university’s athletic facilities and Greek Town of sororities and fraternities. The Restaurants at Southwest were designed to be the gathering space for the entire campus residential neighborhood.

The facility includes six standalone restaurant-style internally branded concepts. Each concept operates as its own independent micro-concept, but the facility shares common receiving, storage, hot and cold preparation spaces, and warewashing. Each storefront has a culinary-forward menu and retail branding, giving each concept a high-end restaurant look and feel, while also providing students with affordable and nutritious.

Dobbs Hall was also designed to provide maximum flexibility for the future, allowing the ability to switch from a retail-inspired dining operation to an all-you-care-to-eat program. Concepts are adaptable to adjust to changing menu trends. To accommodate large groups and special events, the dining room can open in sections based on daypart.

DETAILS

Location: Columbia, MO
Opening Date: 2017
Equipment Cost: $1,200,000
Peak Meal Volume: 1,600
Project Size: 30,000 SF

SCOPE

Food Hall
Branded Concepts
Flexible Seating

“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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