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.
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.
The Duluth School District’s long-range facilities plan turned outdated kitchens into modern and comfortable eating spaces with fresh, good-looking food.
The new highly stylized Gordon Dining and Event Center is designed to meet students increasingly sophisticated culinary tastes and convenience-driven lifestyles.
This student center renovation and addition features updated dining venues, more lounge spaces, flexible ballrooms, and a new Student Organization Center.