Foodservice Equipment & Supplies

APR 2018

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

Issue link:

Contents of this Issue


Page 35 of 107

34 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 When Christine Guyott took a personality test during an Association for Healthcare Foodservice (AHF) preconference workshop, she learned her greatest strength is "maximizing." This makes sense given her tire- less involvement in AHF and other volunteer activities, and of course, her feverish dedication to her projects and long-time clients. Guyott says she found the results highly accurate. "I'm a sucker for taking something and trying to make it bet- ter, whether that's a design project, an organization, a book or something else — that's sort of my Achilles heel," she says with a laugh. A registered dietitian, Guyott brings a different perspective to her consulting work in healthcare, espe- cially as more facilities in that segment focus on wellness and the intersection of food and nutrition. Since joining Minneapolis-based Rippe Associates in 1995, she has continued a prolific run of projects, each peppered with equal polish and passion. Guyott has worked on a slew of high-end hospi- tals and academic healthcare facilities, including having just completed a major 10-year renovation project at the University of Stanford that included the development of two new kitchens with advanced production capabilities and a handful of retail outlets sprinkled across the campus. The only result from that personality report that surprised Guyott was her low score on empathy, which drew a laugh from her. Anyone who knows her well, or even just in passing, can clearly see her warm and calm demeanor, constant smile, kind eyes and even slightly soft-spoken demeanor. She is a friend to many and the loving mom of two boys. "I felt so bad about that [low empathy score] because I feel like I do listen to others very well, but I guess I can be very task-oriented sometimes and just want to get something done and move on," Guyott says. "So I've been taking time to slow down a little more." Clients say Guyott does a great job of listening to what they want and then advocating for specific solutions they might not even know they need. She's also known to be very fair and honest with vendor partners. This has earned her respect and loyalty from all indus- try players over the years. From Dietitian to Consultant Guyott's path from dietitian to consultant was actually quite serendipitous. While studying at Pepperdine University in sunny Malibu, Calif. (a very intentional move away from the cold winters spent growing up in Minnesota), Guyott switched from a focus on international business (she speaks Japanese and Spanish) to di- etetics. The move was prompted by an intriguing nutrition class and being surrounded by the healthy eating movement going on in California at that time in the '80s. A professor who was passionate about consulting encouraged her to consider an internship at Clevenger Associates in Santa Monica, Calif., where she worked her senior year. Had she not moved back to Minnesota to complete her required dietitian internship at the Mayo Clinic in Rochester, she might have stayed on with Clevenger. Knowing her background, a client told her about an opening at Rippe Associates that required some travel and seemed right up her alley. "It was a great fit," Guyott says. "When I was a dietitian, I didn't know anything about the consulting world, but after I worked at Clevenger, I knew I wanted to be a consultant no matter what. At Rippe, there are five of us who are all dietitians, including Bob Rippe." The large majority (90 percent) of Guyott's projects are in healthcare. She's worked with a variety of health- care facilities across the country, from large systems and academic institutions to small facilities, as tiny as a 25-bed hospital in a small town on the Ore- gon-California border. And she gives every project — no matter the size, scope or longevity — her equal, focused attention. ACHIEVER CONSULTANT T o FCSI, RD Principal Rippe Associates By Amelia Levin Christine Guyo

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2018