University of Wisconsin – Four Lakes Market
The main dining venue is the Four Lakes Market, a 39,200 GSF “marketplace” concept foodservice with seating for approximately 500 customers. The marketplace concepts include Great Greens salad bar, Buckingham Bakery, Buona Cucina Italian and pizza concept, Delicious made-to-order deli, Fired Up grill, 1849 traditional station, Global Kitchen international fare, and Maki-Mono Sushi & Noodles.
The Bean and Creamery coffee and ice cream shoppe greets visitors as they enter the building and features campus-made ice cream. Flamingo Run is a convenience store that offers beverages, groceries, nachos, hot pretzels, and other snacks in a hip retail setting.
The project also included a commissary for central production of sandwiches and salads for other dining locations, supporting storage areas, warewashing, and a kitchen which is supported by a central cook-chill production area in their Gordon Commons dining center.
Opening Date: August 2012
Equipment Cost: $2,810,000
Peak Meal Volume: 750-1,500B
Foodservice Space: 39,200 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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