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6 Design-Build Solutions for a USDA-Certified Food Facility
A great client success story never goes out of style, especially when the subject, Southern Foods, is a…
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How We Design-Build Better
Your business has optimized and utilized its existing space, but still more room is needed, maybe even a…
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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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Business is Always Personal
“This is just business. It’s not personal.” I remember the first time I heard those words. It is…
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Employ SOPs to Safeguard Facility Occupants and Mechanical Systems
Several years ago, I was fortunate to participate in a discussion with an airline pilot who spoke on…
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Tips for Improving the Property Selection Process
This article originally appeared in Food Logistics‘ April 2021 issue. As food facility owners expand and grow their…
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A M King and Purdue University: Building Construction’s Next Generation
My four years at Purdue University were punctuated by experiences that have uniquely prepared me for a successful…
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Metal Building Envelopes: With All the Options, What to Choose?
This article originally appeared in Metal Architecture’s Feb. 2021 issue. If you are driving from a rural area…
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Integrated Design-Build Delivers in 2021
Design-Build has been on an upward trajectory for years, due in large part to its reduced cost, the…