GRAND CASINO HINCKLEY- GRAND PROVISIONS

With a goal to better serve their existing guests and attracting new ones, Grand Casino Hinckley reinvented the food and beverage options by shifting their service style from the traditional casino buffet style to a new food hall concept, called Grand Provisions.

The varied concepts within Grand Provisions includes Twisted Noodles, an Asian noodle concept; Well-Dressed, a made-to-order salad station; Creare, a modern pizza kitchen; and Asada, a Mexican-style taqueria.

Grand Provisions has one difference comparatively to the traditional food hall concepts across the US; two nights a week they offer an “all-you-can-enjoy’ night, allowing guests to select food from the various kitchens for one single price. An homage to its original casino buffet roots, it satisfies the guests’ needs while also re-inventing the dining experience.

DETAILS

Location: Hinckley, MN
Opening Date: July 2017
Est. Equipment: $1,300,000
Final Equipment: $1,100,000
Quantity of Seats: 300
Peak Meal Volume: 275

Project Size: 18,400 SF
Dining: 8,400 SF
Venues: 6700 SF

SCOPE

Coffee & Dessert Counter
Taco Bar
Sandwich Station
Comfort Food Counter
“Switches” Change-Out Venue
Noodle Bar & Stir Fry
Pizza
Salad Bar
PROJECT SHEET

“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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