News
Our People and Projects in the News!
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