Dawn Manor Design & Build

exterior of Victorian-style restaurant Dawn Manor in Wisconsin Dells

This project was featured in FES Magazine. Read the full article here!

In 2024, The team at Dawn Manor set out to create a fully immersive dining destination in Wisconsin Dells, blending historic charm with the demands of modern, high-volume service. Morrissey Hospitality helped to shape the concept, layout, and operational design so the restored 19th-century estate could run efficiently and deliver an elevated guest experience across its multi-level, compact footprint.

Preserving the Past While Planning for Peak Service

Uphoff Ventures set out to transform Dawn Manor into a destination restaurant with two full kitchens, five themed dining rooms, multiple bar concepts and a speakeasy — all within a compact, multi-level structure that preserved the property’s historic character. The scope was ambitious, and the operational demands were high.

The project required integrating original architectural elements while meeting modern hospitality standards, maximizing seating without compromising comfort, and designing efficient kitchen, bar, and service flow across three floors and a seasonal outdoor patio. Controlling labor, food and beverage costs in such a complex environment added another layer of complexity.

The team needed a Design & Build partner who could turn a historically inspired concept into a smooth, scalable operation from Day One.

A Strategic Approach to Multi-Level Service

Morrissey Hospitality partnered with Uphoff Ventures and the project design team early to align concept, architecture, and operations. The goal was simple, but not easy: to ensure the restored estate could function as a modern, high-volume restaurant without losing its historical character.

The Morrissey team guided experience design across each floor and every room helped shape a dual-kitchen model that supported multi-level service, and planned bar layouts, expo stations, and server pathways to reduce steps and create flow. Delivery routes, storage zones, and prep areas were organized to streamline movement through a challenging vertical footprint, while dish and sanitation systems were designed to keep clean and dirty paths separate and efficient.

From layouts and furniture selections to circulation, service stations, and bar design, Morrissey Hospitality’s Design & Build expertise helped to create a cohesive, flexible, and timeless concept that operates with the precision of a purpose-built restaurant.

Strong Systems, Smooth Service, Elevated Experiences

With Morrissey’s Design & Build leadership, Dawn Manor opened in 2025 as a fully realized dining destination with two coordinated kitchens, multiple bars, and 220 seats across its multi-level footprint.

The impact is clear:

  • Efficient use of every square foot: Each level and every room served a defined operational purpose, allowing the property to retain its historic character while functioning as a high-volume, reservation-driven restaurant.
  • Stronger operational flow: Mirrored cooklines, dual expo stations, and level-specific service points reduce steps, limit cross-traffic and improve ticket times, supporting smooth, efficient service even during peak periods.
  • Improved cost control and sustainability: Centralized prep, strategic storage, energy-efficient equipment and well-planned dish systems help manage labor, food cost, and waste while supporting long-term sustainability practices.
  • Elevated guest experiences: Guests enjoy a seamless, story-rich experience across Dawn Manor’s themed rooms and Prohibition-era speakeasy, supported by back-of-house systems designed to deliver consistency, quality, and meaningful hospitality at scale.

By aligning design, construction, and operations from the outset, Morrissey Hospitality helped to transform Dawn Manor into a distinctive, efficient, and profitable restaurant that blends history and hospitality with passion and purpose.

Services Provided

Concept Development

Design & Build Consulting Services

  • Space planning and layout optimization
  • Kitchen and bar design support
  • Operational workflow design
  • Kitchen equipment specification and placement
  • Sustainability and labor efficiency planning
  • Cross-functional coordination (architecture, interiors, signage)
Share

Richard Dobransky

President & CEO

Richard joined Morrissey Hospitality as President in 2018 and accepted the role of CEO in 2023. Under Richard’s leadership, the organization implemented best-in-class solutions to support its hotel, restaurant, and events venue portfolio. He spearheaded efforts to upgrade all internal systems, embrace automated workflows and data analysis, and streamline every aspect of the organization for real-time, accurate reporting and accountability.

Focusing next on the employee experience, Richard oversaw a restructuring of employee compensation to ensure that every Morrissey employee earns more than a living wage. With his team, he improved employee benefits packages and ushered in numerous new initiatives to reflect the needs of employees and promote better work-life balance.

Under Richard’s leadership, the Morrissey portfolio has grown from 5 to 18 owned and managed properties. He oversees a team of over 100 managers and 1,000+ employees, leads efforts to provide authentic hospitality experiences at every location, and is an active coach and mentor to many.

Well respected and highly regarded throughout his career, Richard enjoys annual recognition in the Minnesota Top 100 and Top 500 Business Leaders list, and was named among Minneapolis/St. Paul Business Journal’s 2026 Most Admired CEOs. He serves on the Board of Directors for Visit Saint Paul and The Downtown Saint Paul Alliance.

Richard intrinsically understands the communities he serves, helping to create hospitality concepts that serve as long-lasting, meaningful gathering spaces. He aims each day to make, do, and be better for Morrissey customers, employees, clients, partners, vendors, and community members alike.

Elizabeth Morrissey

Senior Vice President

As Senior Vice President and Chief Growth Officer at Morrissey Hospitality, Elizabeth leads the company’s growth strategy with a focus on business development, strategic partnerships, and brand expansion. With nearly a decade of internal leadership experience and deep roots in hospitality, she drives new revenue opportunities, cultivates client relationships, and strengthens the company’s presence in new and existing markets.

Elizabeth began her career at The Saint Paul Hotel before taking on leadership roles at the Waldorf Astoria New York, Johnson Brothers Liquor Company, and Moet Hennessy. She returned to Morrissey Hospitality to help shape the company’s next chapter, progressing quickly from operations into business development. Her background spans hospitality operations, marketing, human resources, and sales strategy — making her uniquely positioned to scale the organization’s impact while preserving our guest-first, people-focused culture.

Elizabeth’s leadership is grounded in purposeful growth: building high-performing teams, elevating client brands, and delivering exceptional service across every property in the Morrissey Hospitality brand portfolio.

Paula Soderberg

Vice President of Human Resources

Paula is a results-driven professional with comprehensive and extensive human resources experience. She is well-versed in labor relations, employee relations, retention, training and development, HRIS, compensation and benefit management, domestic and international recruiting, job description development, HR audits, unemployment hearings, worker’s compensation claim management, and risk and safety management. She is also well versed in Def Leppard — so don’t mention the band unless you want her to talk your ear off.

Paula’s experience helps her foster an optimal working environment through development and deployment of new strategies in recruiting, onboarding, training, job description and standards, benefit administration, and employee development. She is a versatile and motivated leader, with proven communication and organizational skills. She is practical, articulate, and creative with a demonstrated ability to solve difficult issues.

Paula started in hospitality while a teenager at her family’s restaurant in Stillwater, MN. She continued to work FOH positions while in college pursuing her HR degree (don’t ever let her work BOH. She can’t cook…at all.) She understands operations, allowing her to support management and coach employees effectively. She also has held many HR management roles within healthcare, insurance, telecommunications, and government, but hospitality is her home.

Keith Reardon

Vice President

Keith is a hospitality management professional with 30+ years of experience leading food & beverage operations for hotels, restaurants, golf courses, and sports & entertainment facilities. His peers describe him as a high-capacity, intuitive, creative, thoughtful, and disciplined leader. With years of industry knowledge and experience in multifaceted hospitality environments, he routinely demonstrates strength in strategically building high-performance teams, resulting in stable revenues and profits.

Before joining Morrissey Hospitality, Keith held positions with Ritz Carlton Hotels in Palm Springs, before moving on to Centerplate, where he operated the Colorado Convention Center and opened Seattle’s T-Mobile Park. Keith’s passion is restaurant and kitchen design and construction. He recently completed the design and construction of all the hospitality components at Morrissey’s newest location, Tattersall Distillery in River Falls, Wisconsin. Keith is active in the Twin Cities community, serving as Treasurer on the Executive Committee for the Hospitality Minnesota’s Educational Foundations Board, and as an advisor to Visit Saint Paul.

Johnessa Hardyman

Vice President of Finance

Johnessa has always had a passion for finance and accounting. She started her career in community banking and completed her bachelor’s degree in accounting before finding a passion for hospitality in 2012 at The Saint Paul Hotel. Johnessa spent two years working onsite at The Saint Paul Hotel before transitioning to the Morrissey Hospitality Shared Services Office.

Johnessa Hardyman brings over a decade of expertise in hospitality finance to her role as Vice President of Finance at Morrissey Hospitality. Since joining the company in 2012, she has held key leadership positions, including Senior Accountant, Controller, and Director of Financial Planning and Analysis. Johnessa’s extensive experience spans budgeting and forecasting, cash management, internal and external audits, system transitions, and acquisitions.

With a Master of Science in Accountancy from Saint Mary’s University, Johnessa excels at leveraging financial data to drive informed decision-making. She leads the accounting team with a focus on accuracy, efficiency, and strategic planning, ensuring that financial insights translate into actionable business strategies. Passionate about financial forecasting, she thrives on analyzing how businesses actualize their projections and the impact on cash flow. Her deep understanding of both finance and hospitality makes her an invaluable asset to the organization and its clients.

Amy Houston

Vice President of Marketing & Communications

A Professional Certified Marketer (PCM) with a deep passion for hospitality, Amy blends creativity with strategic vision to build meaningful connections between brands and guests. Her expertise in brand development, campaign execution, and revenue-focused marketing continues to shape Morrissey Hospitality’s growth and industry leadership. Known for her empathetic leadership style, she fosters collaboration and inspires those around her to think bigger and work together to bring bold ideas to life.

Amy Houston brings over 20 years of experience in marketing, hospitality, and sales. Since joining Morrissey in 2020, she has led strategy for 18 independent brands, driving measurable success through data-driven campaigns and innovative storytelling. Under her leadership, the company has transformed its marketing operations, bringing services in-house and streamlining digital platforms to create a more cohesive, results-driven approach.

Callie Kiepke

Vice President of Operations

Callie Kiepke is Vice President of Operations for Morrissey Hospitality, bringing more than a decade of leadership experience across event venues, restaurants, and golf course operations. Known for building strong teams and implementing effective, scalable processes, she plays a key role in driving consistent performance across the organization.

Callie began her hospitality career at 18 and earned a degree in Hospitality Management from the University of Wisconsin–Stout. After nearly ten years with TPC Twin Cities, she joined Morrissey Hospitality at Bunker Hills Event Center, where she advanced from Catering Sales Manager to Director of Catering and later General Manager. Under her leadership, Bunker Hills became one of the company’s top-performing properties.

In addition to her work at Bunker Hills and Kendall’s Tavern & Chophouse, Callie has supported operations at Stockyards Tavern & Chophouse, played a key role in the opening of Dawn Manor, and is instrumental in strengthening private dining operations. As Vice President of Operations, she leads menu development, systems strategy, and process standardization, with a focus on continuous improvement and exceptional guest experiences.

Name(Required)
How should we contact you?
Services Needed(Required)
Check all that apply
Tell us about your business needs and purpose for reaching out.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.