JW MARRIOTT MINNEAPOLIS MALL OF AMERICA
This collaborative project involved the design and implementation of innovative culinary spaces within the luxury hotel. With excellence and customer satisfaction at the forefront, the development aimed to enhance the guest experience by offering a sophisticated dining environment.
To bring the project to life, Rippe Associates worked closely with stakeholders to plan and configure kitchen spaces. Ranging from a fine dining restaurant, Cedar + Stone, Urban Table serving up hearty New American dishes whipped up with ingredients from nearby farms and lakes to the Lobby Lounge, which serves as a place for relaxation, after a busy day of shopping at Mall of America.
The hotel also features nearly 20,000 sq. ft. of event space, including a ballroom that accommodates more than 1,700 guests, as well as the Event Lounge. Rippe Associates planned space and workflow efficiencies in the back of the house to support the banquet and event needs of the hotel and staff.
The foodservice designs incorporated highly specialized equipment and workflows to support the diverse menu offerings at the JW Marriott. Ensuring seamless operation, the designs exemplified the integration of back-of-house functionality with front-of-house appeal.
Some of your most memorable travel experiences are often intertwined with the tastes and flavors you encounter along your journey. For the JW Marriott Minneapolis Mall of America, delivering an exceptional dining experience is not just about the food; it’s a testament to the artistry in design and operational excellence. Rippe Associates takes great pride in our role, providing the foodservice design that culminates in a world-class hospitality offering.
Opening Date: November 2015
Equipment Cost: $1,890,000
Main Bar & Dining: 1250 SF
Main Kitchen & Dining: 5800 SF
Employee Dining: 1000 SF
Level 2 Pantry: 200 SF
Level 3 Banquet Kitchen: 5400 SF
Banquet BOH: 3700 SF
Level 15 Lounge: 1200 SF
“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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10400 Yellow Circle Dr, Ste 100
Minneapolis, MN 55343
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