University of Wisconsin- Stevens Point
Two specific challenges were identified as the goals of the project: to update the service concepts from its outdated offerings allowing students and faculty to get a custom and interactive dining experience tailored to their unique needs. And secondly, to improve the infrastructure- particularly the ventilation in the building, including the exhaust hoods.
Sustainability was also a key consideration throughout the renovation process. The new facility is equipped with energy-efficient systems and equipment, as well as water-saving fixtures. In addition, the dining facility is designed to facilitate recycling and composting, with multiple disposal stations located throughout the space. The new facility also uses reusable dishes and utensils to reduce waste and promote sustainability.
UWSP now boasts a range of modern amenities and features, including an expanded seating area with flexible seating configurations and improved lighting to enhance the dining atmosphere. Additionally, a state-of-the-art exhibition kitchen has been installed, complete with a wood stone oven, allowing students to observe the cooking process and interact with the chefs.
Updates to the menu included a wide range of food options that are carefully curated to meet the diverse needs and preferences of students. In addition to offering a range of traditional options, such as pizzas and sandwiches, the facility also boasts a number of international options such as made to order Mongolian items, as well as healthy and sustainable options, including locally-sourced vegetables and fruits, and plant-based protein. These options are designed to provide students with a variety of nutritious and satisfying meals that are good for both their health and the environment.
The University of Wisconsin- Stevens Point’s renovation of their foodservice dining facility has been a resounding success, providing students with a comfortable, inviting, and sustainable dining experience. The new facility has been widely praised for its attention to detail and commitment to sustainability, and it serves as a model for other universities interested in improving their foodservice operations. Thanks to the dedication of university staff and the input of students, the dining facility is now a space that truly embodies the values of and elevates the experience of the community.
Opening Date: January 2020
Equipment Cost: $2,800,000
“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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