JW Marriott Mall of America

This project gave us the opportunity to work with three, long-time clients, the Shakopee Mdewakanton Sioux Tribe, owner of Mystic Lake Casino, DLR Architects, and Mortenson Construction. We had worked with DLR and Mortenson several years ago on the Radisson Blu Hotel project on the south side of the Mall of America, now this project would be the cornerstone of an 850,000 square foot expansion on the north side of the Mall of America.

The project includes the ground floor restaurant, Cedar and Stone, located between the Grand Atrium of the Mall and the hotel lobby. The Cedar and Stone bar is located adjacent to the Atrium and includes table seating as well as the bar. This restaurant also provides room service to the hotel. Space was limited on the ground floor so the kitchen included display cooking, dishwashing, enough storage for one day with minimal prep area. The bulk of the prep work occurred in the banquet kitchen on the 3rd floor. The ground floor also includes a Lobby Bar that transforms from breakfast to mid-day to nighttime.

The ballroom and meeting spaces are on the third floor and include a 10,000 square foot ballroom and 5,500 square feet of meeting space. This floor also includes the banquet kitchen to support the meeting spaces as well as prep for the Cedar and Stone restaurant. The layout of the kitchen was particularly challenging because 80% of the available space had an 8-foot maximum ceiling height. That left only 20% of the kitchen where we could place exhaust hoods. The locations of walk-ins needed to be coordinated with the drains from the hotel rooms above.


Location: Minneapolis, MN
Opening Date: 2014
Equipment Cost: $1,800,000
1st Floor Restaurant: 7,000 SF Restaurant Kitchen: 2,400 SF; 170 seats Meeting Spaces: 5,500 SF Banquet Kitchen: 5,300 SF


Foodservice 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)

Restaurant & Bar
Pizza Oven


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