Christine Guyott is honored with FER’s 2017 Industry Service Award

In February, Christine Guyott was honored with Foodservice Equipment Reports’ Industry Service Award. On the eve of the ceremony, she spoke about her career and why healthcare will always be her professional passion. Enjoy this FCSI Interview with Michael Jones.

FCSI Interview w CG-TakingCare_2017-2-cropped Read interview

“It takes a long time to learn how to be a consultant. And it’s hard to be the expert in the room until you have the experience behind you.”

Navigating Design-Build and P3 Projects

Terry Pellegrino presents at 2017 NACUFS Midwest Regional


Many campus projects have varying timelines, requirements and methods to get to the end result. We as Foodservice Operators only have one common goal – to end up with spaces that work in locations where students will come with enough support space to run our operation efficiently. The University of Iowa and the University of Kansas were asked to create two very different documents that went out with their RFPs. Both of these documents had great ideas and both of them caused challenges.

This presentation included case studies from projects on these two campuses. Terry and her colleagues shared lessons learned and best practices to enable operators in helping their department create successful projects. We received positive feedback from those who attended the session in that it gave them a better understanding of reporting relationships involved in a construction project and how to make sure you as operators can be involved.NACUFS MW-2017 Design-BuildNACUFS MW-2017 P3 slide

If your campus is planning a renovation or building project whether it be a Public-Private Partnership or a Design-Build, it helps to understand construction terms and phases. Knowing the players and timelines of Design-Bid-Build, Design-Build, Construction Management at Risk, etc.

If you would like further information, have any questions or needs we can help you with, please give us a call 952-933-0313.


*Navigating Design-Build and P3 Projects co-presenters were two clients – Jill Irvin, Director of University Dining at the University of Iowa and Alecia Stultz, Assistant Director of Retail Dining at KU Dining Services.

Anatomy of a Renovation

Follow this five-part series about how the University of Chicago Medical Center juggled its priorities to overhaul a kitchen and the challenges of renovation versus new construction. The series, published in Foodservice Director Magazine, takes you from blueprints to reality, and it starts here with Part 1.


FCSI-The Americas 2016 Project Showcase Features Two Rippe Projects


It is always an honor to be included in the annual FCSI Showcase publication. This year’s edition features two Rippe projects– Surly Brewing Co. in Minneapolis, Minnesota, and Palos Community Hospital in Palos Heights, Illinois. These projects were selected not only for their excellence in commercial foodservice design and operational functionality, but also for their clever solutions to a range of challenges on the road to meeting their client’s goals. Read more about these two projects and see some great photos.

150323_006_tiny pizzaoven-3_palos_pch91815-1378-tiny                                                  Surly Brewing Co.                     Palos Community Hospital

Dining Experience Transformation at UND Wilkerson Commons

FE&S Feature Project September 2016

UND Grand Forks – Wilkerson Commons transformed the dining experience with a culinary support center and contemporary food-themed platforms.

wilkerson-dining-center-garden-greens_smWilkerson Hall was the largest dining center serving five surrounding residence halls housing 1,300 students, but it had the lowest participation. One of the challenges facing the design team was to enhance the perception of food at Wilkerson Hall which was previously seen as not equal to other venues on campus. The foodservice design needed to be impactful enough to change the students’ minds. This was accomplished with display cooking at each station and by giving each individual food station its own identify based on the menu items being served.

Another challenge was that, given the significant investment, the university wanted to maximize flexibility of spaces to provide a variety of functions beyond dining. One of the ways this was accomplished was by designing parts of the building, such as the kitchen and serving area, to be shut down at certain times while other areas, such as seating, could remain open. The stone hearth pizza concept in the main serving area was designed to support this flexible use by incorporating an after-hours serving window that faces the dining room. Read more here…

Christine Guyott to lead AHF’s Advisory Board

Eric Schramm Photography 2015Christine Guyott, principal at Rippe Associates, has begun her second year in a two-year term with the Association of Healthcare Foodservice (AHF).  Last year she served as the Industry Advisory Board’s (IAB) vice chair and this year she serves as chair.  She was asked to lead the board by incoming president, Julie Jones from Ohio State University’s Wexner Medical Center. The new term started last month and continues through next year’s annual conference in Washington D.C. The board has already been working on a new marketing program, a technology platform, and membership engagement to meet strategic initiatives. Says Christine, “I love giving back to an organization of my peers and friends, and am excited to be involved with this professional group.”  Congrats Christine!

Key considerations for not using used equipment in a new project

By Steve Carlson with Trish Jass, Senior Equipment Specialist

As food service designers and consultants, we are asked frequently about the possibility of using used equipment as a way to save money and meet project budgets. Related questions that come up during these discussions include: What happens to the equipment in restaurants that go out of business? and What types of foodservice equipment are “better bets” when it comes to buying used foodservice equipment? Since we don’t always have ready answers to these questions, some research was in order to formulate more accurate and less biased answers.

Consider the following:

  1. The best used equipment is equipment that you already own, because you know the service history and the condition of that equipment better than anyone else.
  2. Internet sites that sell used equipment (such as eBay) generally have no guarantee if the equipment is in good working order, no verification of service history, and no warranty.
  3. Used refrigerators may have refrigerant that is no longer available or that may soon be obsolete.
  4. Used equipment will not give the value of current Energy Star benefits such as better energy efficiency and lower utility and maintenance costs.
  5. Used equipment may not have important safety features found on newer models such as a volt release (required restart) for slicers during power interruption and mixer bowl guards for operator safety.      Hobart Mixers new vs old
  6. If you need to operate the equipment 24 x 7, you will surely need reliable equipment to help maintain a high customer satisfaction rating.
  7. If your facility performs its own maintenance on equipment, it would make sense to standardize manufacturers and model numbers, so the maintenance staff is trained on how to repair this equipment and can stock needed parts.
  8. It may be difficult to find used equipment with the preferred electrical configuration.

What types of equipment are “better bets” when it comes to buying used equipment?

We consulted a number of foodservice equipment suppliers to help answer this question. It’s not uncommon for equipment suppliers to use used equipment in some projects, the usual instances for this would be in a small independent restaurant and not in facilities that operate 24 hours per day. All the equipment dealers agreed that the fewer moving parts, the better. Mobile equipment such as dish racks, shelving, or stainless steel worktables are best, since they have few movable parts or mechanical/electrical requirements. Equipment suppliers do, on occasion, use used cooking equipment, provided it is a national brand, and they get it from someone they trust. However, all agreed that they avoid using used refrigeration equipment and ice machines, because generally when these end up on the used market, it is because they aren’t functioning or are near the end of their life.

What happens to the equipment in restaurants that go out of business?

In many cases, the landlord has made the investment in the restaurant equipment and will keep the kitchen equipment in place, hoping to lease the space to another restaurant operator. In other cases, used equipment ends up on an Internet bid site.

Keep options open through design and bidding

If you are considering using used kitchen equipment for a new project, we suggest completing the design work with the assumption that any equipment that is not existing would be new. When the equipment is bid, we would ask the bidders for voluntary alternates including any used equipment they may have that they could propose as a substitute for some of the specified new equipment.

What do you think? We welcome your thoughts and comments.