University of North Dakota – Wilkerson Commons
One of the challenges facing the design team was to enhance the perception of food at Wilkerson Hall which was previously seen as not equal to other venues on campus. The foodservice design needed to be impactful enough to change the students’ minds. This was accomplished with display cooking at each station and by giving each individual food station its own identity based on the menu items being served.
Another challenge was that, given the significant investment, the university wanted to maximize flexibility of spaces to provide a variety of functions beyond dining. One of the ways this was accomplished was by designing parts of the building, such as the kitchen and serving area, to be shut down at certain times while other areas, such as seating, could remain open. The stone hearth pizza concept in the main serving area was designed to support this flexible use by incorporating an after-hours serving window that faces the dining room.
Opening Date: September 2015
Estimated Equipment Cost: $4,054,081
Peak Meal Volume: 1,600
“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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