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A Very Cool Conversation about Controlled-Temperature Facilities
If you’re a cold foods manufacturer, what is your No. 1 challenge? Is it food safety, facility efficiency,…
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We’re Talking Produce Facilities with Podcast Host Patrick Kelly
The following blog is a favorite that we wanted to share again in honor of two special anniversaries.…
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A Tale of Two Growing Food Companies: How Cost Efficiencies Were Created for Both Facility Renovation and New Construction Options
In this fast-paced era of evolving consumer demands, many growing food companies are accelerating plans for expansion. We…
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Top 5 Design-Build Trends for Food Processing Facilities in 2023
I enjoy traveling and talking to people. The life of a sales employee in the food facility Design-Build…
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Before you Build: Selecting the Right Property for Your Food Facility
Brian King authored the following article for the Nov. 2022 issue of Refrigerated & Frozen Foods magazine. Having…
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Designing for Resiliency
There is a concept in architecture that continually speaks to me. I’ve seen its absence create constraints, added…
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Tips for Employing Insulated Metal Panels
John Koury, consulting architect for A M King, teamed up with Dean Soll, TrueCore co-founder and Open Concepts…
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Design-Build with Digital Twins
While “digital twins” will likely never be part of my typical lexicon, the technology is finding its way…
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Let’s Talk About Building Strong Client Relationships
There’s a lot at stake when you’re running another complex expansion job for billion-dollar broadline food distributor Cheney…