Spaces and food quality must be able to compete with the other retail options

Menu trends and flexible design options designed to adapt as student tastes change

Going green with more energy-efficient equipment and systems, such as ultra low volume exhaust hoods with demand sensor control systems and Energy Star equipment

Areas to accommodate incoming produce from farm-to-table operations as well as composting and recycling

Innovative methods to prepare menu items that meet a variety of needs to address the rise in food allergies and specific food preferences

“Students have high expectations. It is critical that we design inviting spaces that also operate efficiently and can easily adapt to ever-changing needs.” - Terry Pellegrino

“It has been a pleasure knowing and working with Terry and Steve and I just can’t say enough positive things about working with them. Their openness to suggestions, cooperation, and creativity has just been outstanding! Thanks to them and to everyone at Rippe for the tremendous work they have done for us!” - Greg Black, Food Service Director, University of Iowa

Education