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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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An Intentional Role Model: Catherine Knight, AIA
This article was originally published in GroundBreak Carolinas on March 4, 2023. Catherine Knight, AIA, thrives on challenges.…
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Smart Design Protects Industrial Facility Occupants
Subscribe here to see how we bring the best stories behind Design-Build to life. Have you ever been…
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How We Empower Employees to be the Best in Our Industry
I am an avid cyclist and often use my longer, weekend bike rides to think about business. I’m…
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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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Why Design-Build Works in the Automotive Industry
I’ve been using a lot of car analogies since I’ve been working on projects at ZF Transmissions Gray…
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Why We Champion Education at A M King
Obtaining a degree was always a priority to me. Timing was the hard part. My children are college…