Our People and Projects in the News!
Steve works with The Nyman Group to develop new foodservice concept which wins the 2014 IHMRS Award
What started out as a fun idea is becoming a reality in November. Our concept is being built and used as a demo at the International Hotel Motel and Restaurant Show in New York. The idea was to create a small free-standing space that could actually function as a food venue in a hotel or office lobby without alot of expense, and minimal utilities. Read the full article here.
Stop and See Us!
Steve and Terry will be at NACUFS National in Baltimore July 9-12
Healthcare Foodservice Takes the Lead with Create Solutions See Christine’s latest article published in Foodservice Equipment & Supplies June 2014. As more healthcare systems face consolidation, they are challenged with creative solutions to contain cost, generate revenue and provide high quality patient centered care. For the full article, please follow this link: http://e-ditionsbyfry.com/Olive/ODE/FoS/
RICH KUKLA ANNOUNCES HIS RETIREMENT AFTER 27 YEARS Robert Rippe & Associates gratefully recognizes the leadership of Rich Kukla and his 27 years of service as he announces his retirement, effective May 15, 2014. Rich leaves a strong legacy as a mentor to our design staff, passionate in his work, and a devoted representative for our clients. His honesty and fairness is a tradition of Robert Rippe & Associates and was evident in everything he did. We will be left with constant reminders of Rich’s contributions to our well-being and success over the years. Rich’s retirement is a well deserved respite as he and his wife head for warmer climates. Thank you!
Many of you may already know Connie Dickson, who will assume leadership of Rich’s team, which includes Jessica Dengel, Mark Nilson and Megan Patterson. Connie has a long history of foodservice operations and planning, and will continue Rich’s tradition of design and customer service excellence.
Excerpt from Foodservice Equipment Reports Healthy Focus and Salad Bar Design Christine Guyott, FCSI, RD, design principal of the healthcare segment at Robert Rippe & Associates Inc., Minneapolis, has created hundreds of salad bars for healthcare facilities in her 19 years with the firm. “With wellness at the forefront of everyone’s mind, a salad bar can offer great food choices,” she says.
Guyott strives for functionality and visual appeal when building salad bars. Her preferred drop-in pan sports edges that sit flush with the countertop and allows product to push right to the edge of the insert. “Reach is so important,” she says. While some drop-ins recess into the countertop so a layer of cold air can blow across the top of the product, this flush-mount drop-in circulates cold air around the insert under the surface. The result is a product display that sits higher in the bar and within easy reach.
Pay close attention to how customers will move around the salad bar, Guyotte says. Ingredients should be set in an order that makes sense for building a salad and avoids traffic crossover. Be sure to leave ample space at the beginning of the counter for plates, bowls and takeout containers—an often overlooked feature. Also leave room at the end of the counter for fresh breadsticks, rolls and other items. For salad dressings, she prefers pourable bottles vs. traditional wells with ladles, which drip and can get messy.
Food shields and lighting also are important. One of Guyott’s favorite salad bars features flat, horizontal food shields. “They’re no longer a focal point; they almost seem non-existent,” she says. As for lighting, she uses LEDs whenever possible. Guyott frequently designs oval- or U-shaped islands in the center of retail spaces to allow staff to resupply ingredients from behind a counter vs. in the customers’ path. For clean sightlines, she recommends utilities be fed up through the floor. And she always adds extra electrical outlets for small appliances, such as waffle makers and toasters. Finally, use a variety of serving ware to merchandise your bar. “Different shapes and colors of containers and smallwares turn the bars into spectacular show pieces.”
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
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