Foodservice Equipment & Supplies

AUG 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 65 of 92

AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 63 Shane Cory, project coordinator, Rippe Associates. Cory works with architects and engineers through the design drawing phases. His project involvement starts with the bidding process and contin- ues with ongoing coordination through construction until completion. Joy Enge, RD, senior equipment special- ist, Rippe Associates. Enge's responsibilities include making cost estimates, equipment selection and research, and specifica- tion writing. Other projects include Lucile Packard Children's Hospital and Stanford Hospital & Clinics in Palo Alto, Calif. and University of Kentucky Medi- cal Center in Lexington, Ky. Christine Guyott, FCSI, RD, principal, Rippe Associates. Guyott has been with Rippe for 24 years and is respon- sible for overall project, programming and design. Other projects include Stanford Hospital & Clinics in California, REX hospital in North Carolina and St. Jude Children's Research Hospital in Memphis, Tenn. Peter Kraemer, co- director, Food and Nutrition Services, Wisconsin Region. Before joining Mercyhealth in 2015, Kraemer served as foodservice director at Beloit College in Beloit, Wis. Shelley Anderson- Beatty, co-director, Food and Nutrition Services, Illinois Region. Before join- ing Mercyhealth in 2017, Anderson-Beatty held positions with Sodexo, Centegra Health System in Woodstock, Ill., and Hearthstone of Mesa in Arizona. Cindy Saatho, senior project interior designer, AECOM. Saatho joined AECOM 31 years ago. Other projects include Gunderson Lutheran Hospital in LaCrosse, Wis. Owner: Mercyhealth's Javon Bea Hospital and Physician Clinic – Riverside, Rockford, Ill. President and CEO: Javon R. Bea Director, Food and Nutrition Services, Mercyhealth System: Peter Kraemer Director, Food and Nutrition Service: Shelley Anderson-Beatty Foodservice director until project opened: Mike Sheehy (now retired) Senior executive chef: Robin Kuter Executive chef: Joe Goral Architect: AECOM, Minneapolis: Howard Nelson, AIA, project man- ager, principal; David Vogel, AIA, NCARB, LEED AP, associate principal (both now retired); Matt Sanders, AIA, design architect Interior designer: AECOM, Cynthia Saatho, associate principal, Barb Perry, interior designer Foodservice design consultants: Rippe Associates, Minneapolis: Christine Guyott, FCSI, RD, principal; Joy Enge, RD, senior equipment spe- cialist; Shane Cory, project coordinator Equipment dealer: TriMark Marlin, Bedford Park, Ill. Construction: Mortensen Construction, Minneapolis Key Players reviewing interior material information and MEP documents submitted by the engineers to make sure that my draw- ings were coordinated with theirs." Since working with the software was a newer method of sharing, the team had to establish who was and wasn't allowed to open each model. "Over time, it became an unwritten rule that no one should enter into any- one else's model but their own, unless they asked the other person before doing so," Cory says. Javon Bea Hospital – Riverside's foodservice operation will no doubt become an often-referenced format for other hospitals that Mercyhealth builds in the future. It serves as a model for upgrading food and service while keeping stafƒng as minimal as possible without sacriƒcing quality. FE&S

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