University of St. Thomas – Cleveland Selby
The dining facility is completely self-sufficient, including a loading dock for deliveries, offices for dining management, ample dry and cold storage, ware washing, food waste management processing and storage, and cold/hot prep areas in an open kitchen style.
The front-of-house includes automated check-in stations and five serving stations —each with a unique culinary focus—comprised of a combination of deli bar (sandwiches/salads), international food line, hot food line, burger/chicken bar, and a made-to-order station. Additionally, static stations should be available for beverages, soups, and dessert offerings. The dining room is designed for approximately 475 seats, in a mixture of seating types and a variation of groupings ranging from two to ten people. The dining area also supports other student programming uses and can be sectioned off to accommodate private events. Dining areas are designed to optimize natural daylight and avoid direct sunshine.
The facility has been designed to foster the efficient flow of people, materials, and work activities. It has separated —both visually and acoustically— all patron functions from food preparation and cleaning functions. The relationship among the various storage, preparation, cooking, serving and cleaning functions optimizes workflow and efficiency. Travel distances have been kept short, and the layout minimizes crossover of circulation paths.
Opening Date: 2020
Peak Meal Volume: 1,000
“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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