News

NEW KITCHEN, CAFE AT CUTTING-EDGE REHAB HOSPITAL

“Featuring high-level integration of scientific research and patient care in a rehabilitation hospital, the 17-month-old Shirley Ryan AbilityLab in Chicago strives to inspire and promote healing.”  Read about the incredible project where Christine Guyott, FCSI, RD and Connie Dickson, FCSI were honored to be part of the team here

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RESORTS WORLD CATSKILLS

“The $1.2 billion Resorts Wold Catskills has opened its doors and the largest full-scale casino in New York and bringing hope that it can revive the region’s once robust tourism industry.”  Read about the resort and Steve Carlson’s approachhere

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IMPROVING IAQ IN YOUR FOODSERVICE ENVIRONMENTS

“Tight maintenance and operations budgets. Priority on classroom and residence hall spaces. These are just some of the reasons foodservice environments are sometimes not given the attention they need, especially in terms of creating and maintaining healthy indoor air quality (IAQ)”. View the questions asked of by College Planning & Management to Terry Pellegrino, FCSI here

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SHFM CRITICAL ISSUES CONFERENCE

“Metro New York and the nation’s leading Client Liaisons, Self-Operators, Contractors and Integrated Facility Managers are set to gather for the annual SHFM Critical Issues Conference (CIC)”. Read about the conference and Connie Dickson’s participation here

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AESTHETICS, FLEXIBILITY KEY TO SANDWICH STATION DESIGN

Designing deli and sandwich stations for optimum functionality requires working within the designated footprint. Where space is ample, the station design can address both aesthetics and efficiency, building extra fresh ingredient displays into the design and equipment to allow customers to “eat with their eyes.” Read some of Terry Pellegrino’s recommendations on your new deli station here

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IT’S WHO YOU KNOW (AND WHAT THEY KNOW)

With all these options, how on earth can you choose the right consultant for your project? Joie Schoonover and Christine Guyott join the converstation about vetting a consultant here

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FE&S NAMES 2018 TOP ACHIEVER AWARD WINNERS

‘Each of FE&S’ 2018 Top Achiever Award recipients are more than leaders within their own businesses. Their selfless, forward thinking and collaborative approach continues to drive the industry forward,” said Joseph Carbonara, FE&S’ editorial director.  Read about our very own Christine Guyott here

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FUTURE FOODSERVICE LEADERS

‘FE&S proudly introduces you to a collection of foodservice professionals not merely committed to the industry, but able and ready guide this community through the many challenges it will face as it evolves.  Read about our very own Rochelle Monahan here

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LUCILE PACKARD CHILDREN’S HOSPITAL STANFORD

‘Art and nature are part of a holistic approach to healing at Lucile Packard Children’s Hospital Stanford’ Click here to see a project we are so proud to have been a part of that opened on December 9, 2017!

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HOME DELIVERED MEAL PROGRAMS FOR SENIOR CITIZENS FACE DOUBTFUL FUTURE

‘Home delivered meals are a cornerstone foodservice initiative for American seniors.’ Thomas Lawrence reports on what cuts could mean for the industry and asked Rochelle Monahan for her input. Read about what consultants are keeping an eye on here

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UNIVERSITY OF KENTUCKY HEALTHCARE

‘From master plan to the final shelled out space, the Healthcare Team was able to take care of UK HealthCare and make the transitions easier.’ Read all about this fantastic relationship here

UK HealthCare

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NEW RIPPE TEAM MEMBERS

‘Expanding, Introducing and Sharing’ Read our blog for info on our newest team members and to meet our Office Operations Team

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CHRISTINE GUYOTT HONORED

‘In February 2017 Christine Guyott, FCSI, RD was honored with Foodservice Equipment Reports’  Industry Service Award.’ On the eve of the ceremony, she spoke to Michael Jones about her career and why healthcare will always be her professional passion.’ Read the full article here

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UNIVERSITY OF NORTH DAKOTA - WILKERSON HALL

‘A culinary support center and contemporary food-themed platforms transform the dining experience in this campus hub.’ Read the full article here

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UNIVERSITY OF KENTUCKY - CHANDLER DINING

Learn more about this Rippe project and the transformation in this video:

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PALOS COMMUNITY HOSPITAL

This phased renovation provided a seamless transition between the new and old buildings, expanded foodservice, and improved the kitchen, room service, and retail operations. Read the full article here

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UNIVERSITY OF CHICAGO MEDICAL CENTER

How the University of Chicago Medical Center juggled its priorities to overhaul a kitchen and the challenges of renovation versus new construction. Read the full article here

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RADISSON BLU MALL OF AMERICA

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. Read the full article here

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2014 IHMRS AWARD WINNER

Steve works with The Nyman Group to develop new foodservice concept which wins the 2014 IHMRS Award Read the press release here.

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LIFESPACE COMMUNITIES FRIENDSHIP VILLAGE OF SOUTH HILLS

Using wellness as a design principle, whole-person wellness of residents, staff, and visitors played a central role in creating new dining experiences for healthy eating and in creating opportunities for socializing. Read the full article here

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SURLY BREWERY IS SELECTED AS PROJECT OF THE MONTH

Surly Brewery, a multi-venue destination brewery, grew out of a vision and hard-won legislative lobbying to change Minnesota law to allow breweries tap rooms where beer could be served. Read the full article here.

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MAYO CLINIC’S DAN ABRAHAM HEALTHY LIVING CENTER

A recent Rippe project featuring a servery for program participants and a teaching kitchen complete with workstations and a “virtual store” designed to teach people how to shop, zero in on healthy products, read labels, and identify ingredients. Read full article here.

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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. Read the full article here

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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! Read the full article here

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STEVE CARLSON NAMED TOP CONSULTANT 2013

Congratulations to the president of our firm, Steve Carlson, for being awarded Top Consultant for 2013! Read the full article here

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ELMHURST HOSPITAL CHOSEN FOR PROJECT SHOWCASE

Thanks to FCSI’s Americas Magazine for featuring our work on Elmhurst Hospital in their Project Showcase issue! Read the full article here

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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 the full article here

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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! Read the full article here

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UNIVERSITY OF WISCONSIN-MADISON - FOODSERVICE INNOVATORS

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. Read full article here

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WILDFLOWER CAFE AT ELMHURST HOSPITAL

Rich Kukla, Connie Dickson and Christine Guyott provided design services for the new Elmhurst Memorial Hospital. Read the full article here

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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. Read full article here