6117 Blue Circle Drive, Suite 100 Minnetonka, MN 55343-9108 Phone: 952.933.0313 Fax: 952.933.9661 General e-mail: rippe@rrippe.com COMPANY BACKGROUND Robert Rippe & Associates, Inc. has provided foodservice facilities design and operational consulting to architects and owners since 1981. Projects include healthcare, business and industry, gaming, education, senior housing, retail, hotel, restaurant, and correctional facilities. Our business has grown through referrals and continuing client relationships. We help formulate a sound operational plan, evaluate and select appropriate equipment, develop efficient functional relationships and coordinate this work with the architects, engineers and contractors. We offer a fee based design service. We do not sell equipment or have any relationships with equipment manufacturers. Therefore, we can objectively evaluate equipment, determine the best option and only plan what is necessary. Our professional staff has a variety of educational backgrounds including Hotel, Restaurant and Institutional Management; Dietetics; Architecture; Construction; Industrial Engineering and Interior Design. Work experiences include food production; food management and supervision; clinical dietetics; architecture; interior design; equipment custom fabrication; equipment installation and experience with other foodservice consulting firms. All projects benefit from our combined experiences. DESIGN FOR THE CUSTOMER Our goal is to help you design a foodservice facility that provides the customer with a quality foodservice experience. Customers appreciate good design. We work with the building designers to plan service and dining areas that are functional and complement the building architecture. Our designs emphasize attractive public areas, food merchandising and efficient service. When requested, we can help project designers develop public area design details, graphics, signage, lighting and furniture layouts. DESIGN FOR FUNCTION Functional design is our primary area of expertise. Our foodservice background and work experience is the basis for helping planners develop efficient and practical food production and service systems. Our designs are based on a clear understanding of foodservice operations, the effects of various food production and holding processes, staffing and work simplification. In addition to conventional food production systems, we have extensive experience with cook/chill production systems. Cook/chill systems are not right for everyone, but they can be successful without being prohibitively expensive. COST CONTROL We design to your budget. This is accomplished by selecting appropriate equipment and design details. Our internal database updates equipment cost estimates throughout the planning process. Our custom fabricated equipment details range from inexpensive to more elaborate construction. Clients determine which is best for them. DOCUMENT QUALITY We take pride in our drawings and specifications. Our contract documents clearly define equipment quality and the equipment contractor's responsibilities. In addition to the foodservice equipment drawings, we develop informational drawings for project architects and engineers showing special foodservice construction details and mechanical / electrical connections. Since foodservice facilities planning is our primary business, we help all disciplines coordinate the requirements necessary to clearly define contractor's responsibilities and avoid costly change orders.