Rippe Associates has successfully completed numerous foodservice design projects in the education sector, including higher education and K-12.

We understand that spaces and food quality must be able to compete with other retail options. Menu trends and flexible design options should be designed to adapt as student tastes change.

What Matters

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

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.

University of Wisconsin - La Crosse Student Center
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"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, Principal