RADISSON BLU AT MALL OF AMERICA
The Radisson Blu had a vision to create an unparalleled guest experience that merged world-class hospitality with innovative foodservice design. This ambitious project aimed to deliver vibrant dining environments that complimented the hotel’s sophisticated image while catering to the diverse tastes of international travelers visiting the mall.
This project was designed to elevate the culinary experience and our goals were to translate that vision into reality through careful spatial planning, concept development, and operational solutions. We focused on three primary areas: the main dining space, a casual dining outlet, and a cocktail bar. Each required a unique design that harmonized with the hotel’s overall aesthetic yet possessed its distinctive character.
Throughout the process of the project, we worked to develop cohesive culinary concepts that reflected the hotel’s sophisticated brand and the culinary diversity of the mall’s visitors. Crafted efficient, safe, and hygienic kitchen environments that support the creation of high-quality, diverse menus. And synchronized architectural and interior design elements with the foodservice areas to create a seamless guest journey.
Through meticulous collaboration with the hotel’s leadership and culinary teams, as well as our in-house designers and operational experts, these spaces were brought to life. The FireLake Grill House, Radisson Blu’s signature restaurant, became an atmospheric haven for locally sourced, contemporary American cuisine, setting the stage for memorable dining experiences.
Finally, the cocktail bar, known for its inventive mixology and chic ambiance, completed the trifecta of foodservice excellence, providing a premium social environment that resonated with the hotel’s cosmopolitan clientele. Our designs and strategic planning resulted in efficient, aesthetic, and profitable foodservice venues that have become integral to Radisson Blu’s overall success at the Mall of America.
Opening Date: March 2013
Equipment Cost: $1,415,000
BOH: 7600 SF
Employee Dining: 810 SF
3rd Flr Pantry: 125 SF
13th Flr Lounge: 290 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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