QUIL CEDA CREEK CASINO
The goal of the project was to increase the brand familiarity of The Q, as called lovingly by the locals, and to build on the relationship between guests and the staff, in a space containing a food hall, an al a carte restaurant, three bars, and an entertainment venue, all while flowing effortlessly within a colossal sized space.
From its large volume of space, the design team was able to craft a varied and dynamic experience. Though efficiency was key in creating this venue, it still managed to transition smoothly between different menu concepts – each distinct yet unified by an overarching atmosphere. Further piquing guests’ curiosity are glimpses of other areas sprinkled throughout which encourages exploration within the space.
By cleverly combining the menu for The Kitchen and The Landing, energy consumption is reduced while also streamlining staff labor. Servers can access four out of seven kitchen stations from behind-the-scenes at both venues – making it easy to provide options for diners in either setting. This thoughtful approach has minimized time wasted producing items found on fewer than half the menus by eliminating a special a la carte cooking area entirely.
Location: Tulalip, WA
Project Size: 126,000 SF
Seats: The Kitchen food hall, 212;
The Landing a la carte restaurant, 137;
The Stage entertainment lounge, 189
“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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