
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…

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…

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…

Designing for Resiliency
There is a concept in architecture that continually speaks to me. I’ve seen its absence create constraints, added…

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…

Design-Build with Digital Twins
While “digital twins” will likely never be part of my typical lexicon, the technology is finding its way…

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…

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,…

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…