Allianz Field – Minnesota United FC

This 23,000-seat stadium was built for the Minnesota United Football Club. This outdoor $250 million stadium totals 346,000 SF of built space and features four premium hospitality clubs, 21 suites, 20 food carts, and 2,300 SF of retail.

Rippe Associates paired with S2O, a Chicago-based foodservice design consultant, in an effort to design all food and beverage facilities at the stadium. The design includes a commissary kitchen, field club, 10 concessions, 6 bars, pantries, and portables concessions. The Brew Hall + Kitchen, which includes a dual-sided 60’ long beer tap tower, was designed to be open during regular business hours, to better serve the surrounding community.

The stadium was designed with environmental considerations including UV Exhaust Hoods, emphasis on public transportation, and recycles 2 million gallons of rainwater annually. The foodservice areas are approximately 27,900 SF and the equipment is valued at $2,822,944.

DETAILS

Location: St. Paul, MN
Opening Date: April 2019
Equipment Cost: $2,822,944
Peak Capacity: 19,400
Project Size: 346,000 SF
Foodservice Size: 27,900 SF

SCOPE

Foodservice Facilities Design

“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”

Thomas C. Wollan, AIA, LEED AP

Partner at frk architects + engineers

“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”

Daniel J. Rectenwald, AIA, ACHA, NCARB

Vice President, Principal at HGA

"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."

David E. Reeves

Past President of the Association for Healthcare Foodservice (AHF)

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