the rippe approach

Successful foodservice facility planning requires a systematic approach and timely communication. A principal develops the facilities design; oversees the schedule, budget, and functional program, and coordinates work with the architect and owner. A project manager serves as a primary communication liaison, supervises the drawing work within our office, and oversees the construction phase. Our equipment specialists are responsible for the equipment selection, helping with design details and follow through after the facility opens. The size of our organization allows us to create teams whose expertise complements your project goals.


A Master Plan guides your facility’s strategic and financial decision making related to foodservice. This highly collaborative process includes a range of participants to facilitate planning. Read More


Our functional solutions are based on an in-depth understanding of foodservice operations, production and serving processes, staffing patterns and efficient workflow. Read More

management advisory services

Our team is a fusion of diverse expertise, spanning culinary arts, operations, architecture, engineering, interior design, and equipment.  We understand that each client brings unique needs and objectives to the table. Read More

“frk has had the good fortune to work 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)


Foodservice Design Consultants guide you through the design process from start to finish and involve each interest group in the decisions. Each step of the process is reviewed before proceeding to the next level of detail. We want our clients to be involved in planning and fully support plans they help develop.


We take pride in our precise drawings and specifications. Our contract documents clearly define equipment quality and the equipment contractor’s responsibilities. We develop informational drawings for project architects and engineers showing special foodservice construction details to ensure seamless coordination with electrical and mechanical engineers. This helps to avoid construction issues, schedule delays and costs of unexpected change orders.


We are respectful of financial concerns and commit to designing to your budget. We only search out equipment and recommend design details that meet your needs and rely on our internal database to provide equipment cost estimates throughout the planning process. Our details for custom fabricated equipment range from simple to highly sophisticated construction options. You determine which is best for your operation.