GRAND CASINO MILLE LACS- BURGER BAR

This project was the first portion of a multi-phased masterplan. Grand Casino Mille Lacs was replacing their fine dining venue with a modern and fun environment while still utilizing their existing kitchen. A large bar was included in the project with the anticipation that alcohol would be allowed in the future. Also needed was the ability for the venue to serve an adjacent buffet, which was also under renovation.

The overall goal of the project was to increase visibility to the gaming floor and to change the dining concept from fine dining to a casual atmosphere. This phase of development took a dark corner of dead real estate changing it to a revenue generator as the space was opened up to the casino floor. It is now a vibrant and inviting space for the guests of Mille Lacs Grand Casino to enjoy.

DETAILS

Opening Date: January 2017
Location: Onamia, MN
Estimated Equipment: $216,000
Final Equipment Cost: $200,000

Kitchen Size: 1,350 SF
Bar Size: 765 SF

SCOPE

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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