FireLake Grill – Radisson Blu Mall of America
The display cooking line and back-of-house kitchen support the 180-seat 5,700-sq-ft restaurant and 130-seat, 3,800-sq-ft bar, room service, and over 26,000 square feet of meeting space. A long, linear space for the 5,040-sq-ft back-of-house kitchen made it challenging to provide large enough work areas along with efficient circulation. Our design created a central circulation spine to accommodate traffic from storage to production, with the finished product going in opposite directions to the restaurant, banquet areas, and employee dining.
We were able to make enough room for the hot prep cooking line facing the banquet prep line across a wide shared worktable for maximum efficiency and communication. We were also able to include a similar arrangement for the Bakery and Garde Manger. The dishroom is located closest to the restaurant and has central circulation for access from the banquet areas.
Unique features of this operation include a banqueting system using roll-in Combi ovens and blast chiller as well as mobile plate racks. Room service customers are given the same priority as dining room guests since orders are taken at the host stand or front desk and delivered by dining room servers, eliminating the need for a separate room service staff. Sustainability features include a water-conserving dishmachine and high-efficiency exhaust hoods.
Opening Date: March 2013
Equipment Cost: $1,300,000
Bar: 3,800 SF; 130 seats
Meeting Spaces: 26,000 SF
Banquet Kitchen: 5,300 SF
Back-of-the-House Kitchen: 5,040 SF
New Restaurant and Bar
“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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