Robert Rippe & Associates, Inc. has been providing foodservice design consulting for commercial kitchens, cafeterias and restaurants for over 30 years. We listen. We ask about goals and objectives. We take pride in planning state-of-the-art, innovative and flexible foodservice operations.
As foodservice design consultants, we partner with architectural, engineering and construction teams to design attractive new or remodeled foodservice facilities for a wide variety of markets including healthcare, education, corporate, community, hospitality and government. Since foodservice facilities planning is our primary business, we help all disciplines coordinate the requirements necessary to clearly define contractor’s responsibilities and avoid costly change orders.
Our job is to help clients formulate a sound operational plan, evaluate and select appropriate equipment and develop efficient functional relationships. Our designs emphasize visually appealing public areas, innovative food merchandising and efficient customer service. We have earned a national reputation for the clarity and quality of our documents.
We are in a detail business that requires design expertise and talent. We manage more than 250 national projects at any one time with over 25 professionals based in one central office. We have delivered over 3,500 successful foodservice projects!
We are an independent consulting firm and are professional members of Foodservice Consultants Society International (FCSI). We work with equipment manufacturers but do not sell equipment and fund our education internally. This approach allows us to maintain our objectivity to evaluate equipment to determine the best option for your project.
Our mission is to create successful foodservice designs that deliver exceptional dining experiences. We are committed to cultivating and sustaining lasting partnerships as the leading expert resource in the world of foodservice design and construction.