If you cringe at the thought of the disruptions that can take place during construction at your operational food facility, consider these pointers to ease the pain.
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Job turnover in the construction industry is averaging 54.4 percent. We’re bucking the trend at 2 percent.
Consumer demand is driving the exponential increase of cold storage distribution center renovations and expansions. Here’s how you can get into the game.
As a Design-Build company, we are often asked, “How would you plan, design and construct my facility?” Every project is different. There is not a “one size fits all” plan. Each project should be handled through the lens of the client, providing specific, tailored solutions for their needs. However, by keeping the preconstruction, design and construction process consistent, it can be easily translated to suit the exact requests of the client.
Baking and food processing companies consider new projects every day. Some are new green field development projects, and some are expansions or renovations to an existing facility. But all projects come with concerns.
The renovation or expansion of any type of production facility indicates a company is growing and prospering. Excitement and optimism builds as designs are completed, plans are approved, construction is commenced and equipment is ordered and installed. But unlike other industries, the renovation of a food processing facility brings a unique set of concerns and challenges for facility owners and operators.