University of St. Thomas – Anderson Student Center
Anderson Student Center takes foodservice to the next level with even more choices – from casual dining to grab-and-go to an overhauled student-dining room experience. Many sustainable strategies have been incorporated that enhance energy efficiency. The student center is seeking LEED Silver certification.
There are three major dining areas: The View dining center, T’s, and Scooter’s. The View is an on-trend dining destination featuring a ‘scatter-style’ layout with many new and diverse serving lines. Stations such as ‘Taste of Italy’’ features an open hearth pizza oven, and ‘Your Call!’ allows students to select fresh, local, and sustainable produce to be prepared right in front of them. Offerings also include international, deli, grill, and action stations, such as a stir-fry bar.
T’s features a large deli, grilled items, and a daily special; the addition of a support kitchen eliminates the need for food to be prepped and transported from the main kitchen. Scooter’s specializes in made-to-order pizzas, calzones, and hot hoagies. The Summit Marketplace’s C-Store focuses on healthy food choices in the grocery area and includes fresh produce, premade salads, and gourmet sandwiches. The Loft offers smoothies, tea, and coffee drinks.
Opening Date: January 2012
Peak Meal Volume: 2,500
Residential Dining / Seating: 576 SF
Retail Dining / Seating: 272 SF
“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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