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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…
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3 Tips for Bringing an Innovative Produce Distribution Facility to Fruition
It’s official. The Certificate of Occupancy is in hand. The ribbon cutting ceremony has wrapped up. Now, avocados,…
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GAB Operations Leaders Talk Cold Chain, Traceability and Building a new Facility
Jaime Usabiaga and Miguel Usabiaga rarely give interviews. The president and vice president, respectively, of international produce distributor GAB…