News

Our People and Projects in the News!


UNIVERSITY OF MINNESOTA 17TH AVENUE RESIDENCE HALL
With nearly 300 double-occupancy rooms as well as a community student kitchen, our project at the new 17th Avenue Residence Hall was designed to foster a community environment. A central focus for the new building is its dining facility, Fresh Food Company. “From a dining perspective, we felt it was a really good idea to bring the most current framework of services forward for our residential students and the University of Minnesota,” explains Karen DeVet, senior resident district manager for Aramark at the university. “We don’t have any other facility on campus that’s like this Fresh Food Company, so we’re really excited about being able to show this particular brand to our residential students.”
FOODSERVICE DIRECTOR


AVERA SACRED HEART HOSPITAL NORTHERN LIGHTS CAFE
After 17 months and $17 Million, the Northern Lights expansion project at Avera Sacred Heart Hospital is complete. “As you come in from the north it kind of takes your breath away!” Said former patient Darwin Tessier. “The kitchen and cafeteria ...really is key in enhancing our hospitality services for all who use our campus.” Said project leader Doug Ekeren. For the past 32 years the kitchen was located in the Benedictine Center, some 2000 feet from patients. The new facilities ensure patients get a quality and hot meal. The nutrition department also gets one place to call home instead of being spread out to three different locations.
ABC KSFY NEWS CLIP


ALEXANDRIA AREA HIGH SCHOOL TO OPEN FALL 2014!
This new energy-efficient $70 Million high school serves 1,400 students on a 167-acre site in Alexandria, MN. The serving area features a multi-station marketplace with two display cooking stations that offer rotating menu capabilities. One station contains a secondary serving window for breakfast, a la carte or off-hours service. A selfservice specialty bar provides both hot and cold food display options. Five doublesided cashiers ensure expedited service and reduced waiting lines. The dining area incorporates multiple seating options with counter seating, booths and round tables to accommodate students plus staff in three seatings.
PROJECT PHOTO GALLERY


TERRA STATE PROJECT UNDERWAY!
The college has outgrown its current kitchen and dining facility, which was originally meant to be just a snack bar. Expanding and updating the existing campus food service and dining operations will provide the college with a new full kitchen which will be utilized for the overall campus food service operation as well as catering in other buildings on campus and in the college’s new conferencing center. The renovation will also include the addition of a new state-of-the-art culinary learning lab for students in the hospitality management program. The lab will promote not only the honing of basic culinary skills for Terra State students but also will promote the hospitality management program to future students and members of the community.
TERRA STATE


FOODSERVICE DIRECTOR HIGHLIGHTS OUR PROJECT AT MOUNT CARMEL ST ANN’S HOSPITAL!
Creating a warm inviting bistro brings in staff and guests. As part of its $120 million renovation, Mt. Carmel St. Ann’s Hospital in Westerville, Ohio, dedicated $4.4 million toward the design and construction of Bryden Bistro, a contemporary on-site eatery that provides staff and guests a place to relax and enjoy a delicious meal, as well as providing room service to patients.
FOODSERVICE DIRECTOR


ST. DAVID’S MEDICAL CENTER SPOTLIGHTED IN FCSI MAGAZINE!
Thanks to Foodservice Consultant magazine for highlighting our project at St. David’s Medical Center in Austin, Texas! See page 113 for more about how designing the physicians dining spaces and boosting the retail operation required care, consideration and teamwork!
FOODSERVICE CONSULTANT 


RADISSON BLU MALL OF AMERICA WINS FACILITY DESIGN PROJECT OF THE MONTH!
A creative footprint and equipment layout promote efficient production systems that allow this new hotel’s restaurant, bar, room service and catering menus to showcase local and fresh ingredients.
Project of the Month 


STEVE CARLSON NAMED TOP CONSULTANT 2013
Congratulations to the president of our firm, Steve Carlson, for being awarded Top Consultant! FE&S defines award winners as this: “Our Top Achievers have earned the respect of their colleagues and supply chain partners due in large part to their ability to define value on their customers’ terms. They do this while never compromising the integrity or profitability of their own organizations.”
http://www.fesmag.com/features/foodservice-news/10593-fe-s-announces-2013-top-achiever-awards-winners


ELMHURST HOSPITAL CHOSEN FOR PROJECT SHOWCASE
Thanks to FCSI’s Americas Magazine for featuring our work on Elmhurst Hospital in their Project Showcase issue!
http://pubs.royle.com/publication/?i=133438


CASINO FOODSERVICE GETS REVAMPED
Our work on Harrah’s Cherokee Casino and Hotel is featured in the FCSI The Americas Quarterly, which includes Steve Carlson talking about ways to save energy and reduce waste. Read about how consultants help boost foodservice revenue at casinos by designing efficient operations and kitchens that create quality menu items.
View the full article on page 30 at http://pubs.royle.com/publication/?i=120898


HOW IOWA STATE UNIVERSITY GOT ITS GROOVE BACK
We have been fortunate to work on three of the foodservice design projects featured in this article about the successful dining program at Iowa State! “Six years ago, Iowa State Dining was at a crossroads—no permanent director, outdated facilities, jumbled financials. But look at it now…”

Read more about it at: http://food-management.com/fm-innovators/how-isu-got-its-groove-back?page=3


UNIVERSITY OF WISCONSIN-MADISON - FOODSERVICE INNOVATORS
This month the UW Dining and Culinary Services team wraps a from-the-ground-up rebuild of the facility that promises to knock the socks off of students and staff returning in the fall. Robert Rippe & Associates provided design services for the highly stylized, on-trend Gordon Dining and Event Center designed to meet students increasingly sophisticated culinary tastes and convenience-driven lifestyles. It’s the larger of two major dining facilities projects being completed this summer, the second being a residence hall with on-site dining on the opposite end of campus. The $34.1 million, 99,000-square-foot Gordon project features 13 diverse à la carte dining venues in the new ground-level Gordon Avenue Market.

For the full article, visit FE&S magazine at: http://www.fesmag.com/features/foodservice-issues/9957-university-of-wisconsin-madison


WILDFLOWER CAFE AT ELMHURST HOSPITAL
Rich Kukla, Connie Dickson and Christine Guyott provided design services for the new Elmhurst Memorial Hospital. The rebranded food and nutrition department features a state-of-the-art multiplatform café, and offers room service that provides patients a restaurant-style, on-demand food delivery system. “The WILDFLOWER concept was selected because it fit with the hospital’s overall design, which was built in the Prairie School of architecture style that was most notably used by Frank Lloyd Wright, who lived in Oak Park, Ill., not far from Elmhurst Memorial Hospital,” says David Reeves, MBA, director of hospitality services for EMHC.

Read more about it at: http://fesmag.com/features/foodservice-issues/9934-elmhurst-memorial-healthcare-elmhurst,-ill


NEW STUDENT CENTER AT THE UNIVERSITY OF MISSOURI-COLUMBIA
Terry Pellegrino’s team provided design services for the new Brady Commons project featured in NACUFS Campus Dining Today! The 230,000-square-foot facility features five self-branded restaurants and one new Mizzou Market convenience store. A primary focus was to create brands that complemented one another well, while providing a wide variety of options to target the diverse student body on campus.

For the full article, see Campus Dining Today Spring/Summer 2011 Issue, page 63: http://www.nacufs.org/resources-campus-dining-today


THE INTRODUCTION OF REVIT TO FOODSERVICE
Revit is a form of building information management software that is slowly starting to take root in the foodservice industry. While most operators are not proficient in Revit as of yet, making these files accessible to them can be relatively easy, according to Steve Carlson, president of Robert Rippe and Associates. “We can either export it into a PDF, or via WebEx you can view the model. Sometimes we will export multiple views, and they can look at it from there. If you are willing to think about all of the possibilities and invest the time in it, this can make you more efficient.”

For the full article, please follow this link: http://www.fesmag.com/features/foodservice-issues/6076-the-introduction-of-revit-to-foodservice


BEST ARTICLE AWARD!
Christine Guyott received the 2011 FCSI “Best Article by a Consultant Member” Award for ‘Hot Topics in Hospital Foodservice’, published in the The Consultant Magazine’s August 2010 Issue. Her article exemplifies the emerging technologies that are responsible for the changing industry, promotes best practice and is educational. Each year these awards are given to a consultant and an allied member who contribute an outstanding article that demonstrates the vision, mission and objectives of the society.

For more information or to read the full article please visit: http://www.fcsi.org/news/74999/2011-BEST-ARTICLE-AWARD.htm


DULUTH SCHOOLS RENOVATION
The Duluth News Tribune published an article in their December 11th issue titled “Lunchrooms get a makeover in new Duluth schools”, highlighting five projects that Terry Pellegrino and John Dunne were busy working on this past year. Summing up the project: “It’s more than we ever could have hoped for,” said Pam Bowe, child nutrition supervisor for the district.

For the full article, please follow this link: http://www.duluthnewstribune.com/event/article/id/217010/publisher_ID/36/


ELMHURST HOSPITAL OPENS
The August 2011 Issue of FoodService Director magazine highlighted our recent work lead by Rich Kukla and Connie Dickson at Elmhurst Memorial Hospital in their article “The Retail Experience: Starting Fresh”. Dave Reeves, director of hospitality services, commented “Display cookery has really been one of the highlights of the hospital that people come in for, looking at the old place [compared] to the new facility, it’s one of the things that has changed the most dramatically. Now we are able to have essentially a fully functioning kitchen right in front of our customers’ eyes.”

For the full article, please follow this link: http://www.foodservicedirector.com/trends/retail-experience/articles/starting-fresh


REVIT FOR FOODSERVICE DESIGN
Steve Carlson published the article “Revit for Foodservice Design” in FCSI’s 2011 Americas Quarterly magazine. He discusses how “Revit is the software of choice for today’s leading architects, our clients. FCSI professional and allied members are poised to play a critical role in the development of foodservice equipment content as we transition to Revit.”

The full article can be found on page 30 of the second quarter 2011 Americas Quarterly publication: http://www.fcsi.org/?page=AmericasQuarterly


STEVE CARLSON RECOGNIZED FOR LEADING REVIT TASK FORCE
The FCSI May 2011 - Direct Connection announced “The FCSI Revit Task Force has published its new foodservice industry standards for the implementation and use of the Revit software. Please congratulate Steve Carlson, FCSI for leading the Task Force made up of several experts from industry associations including FCSI - The Americas, FEDA, and NAFEM who have been working hard since March 2010.”

For more information or to read the full article please visit: http://www.fcsi.org/?201105DirectConnect


UNIVERSITY OF CALIFORNIA-SAN FRANCISCO (UCSF) MEDICAL CENTER RENOVATION 
The May 2011 edition of FoodManagement’s “Blueprint for Change” article highlights the success of Bob Rippe and Christine Guyott on their work at UCSF, where an impressive retail café renovation is only one of many improvements being put into place. “Retail sales in the existing cafeteria and c-store were $3.5 million in 2006, a healthy sales volume, but without enough margin to fully cover the region’s high operating costs. Working with consultants from Robert Rippe & Associates and DM&A, the group projected that with the right improvements, enough retail business potential existed to take sales to $6.5 million. Along with other changes to enable efficiencies, that would let the operation cover its costs and help it achieve other stated hospital goals, such as improving employee satisfaction with the work environment.”

For the full article, please follow this link: http://food-management.com/segments/healthcare/blueprint-for-change-0511/index.html


STEVE CARLSON TRANSLATES DREAMS INTO DESIGNS 
University of Wisconsin-Madison’s Alumni publication ‘Impact’ features Steve Carlson’s successful foodservice career. “Steve Carlson (BS’82 Related Art/Interior Design) is a translator — not of languages but of food service requirements, materials characteristics and design specifications.”

The full article can be found on page 3 in ‘Impact’ magazine: http://www.sohe.wisc.edu/new/alumni/documents/2005WinterImpact.pdf