How a Facility Assessment Helped Royal Cup Coffee Build, Expand and Renovate Efficiently [Case Study]

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How a Facility Assessment Helped Royal Cup Coffee Build, Expand and Renovate Efficiently [Case Study]

In our industry, the best project outcomes require a great deal of planning. When it comes to greenfield and renovation projects, that means formulating a manufacturing analysis and a strategic plan. Before investing in any changes, however, a crucial step is understanding the status quo:

  • How is your facility performing?
  • How efficient are your processes?
  • What can be optimized?

A comprehensive facility assessment can answer these questions and more.

 

If You’re Renovating or Expanding a Facility, You Need 3D Laser Scanning

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If You’re Renovating or Expanding a Facility, You Need 3D Laser Scanning

Are you looking to expand your facility? Retrofit an existing structure? Renovate an older plant? Today’s technology makes these projects more efficient and more accurate than ever before.

3D laser scanning — and an AEC firm that knows how to leverage it effectively — are must-haves for modern-day food plant projects.

 

What Is Automated Clash Detection? (And How Does It Benefit Your Facility’s Design?)

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What Is Automated Clash Detection? (And How Does It Benefit Your Facility’s Design?)

If you’re building a new facility, upwards of 50 people could be working on its design model at the same time. From electrical and mechanical engineers to architects and refrigeration specialists, it takes a team of experts from multiple disciplines to design a building and bring it to life.

So how do you know if your AEC firm is building your facility’s design model efficiently? If they’re not using smart technology, your project timeline could be longer than it has to be.

 

[Infographic] 7 Best Practices for Gluten-Free Manufacturing

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[Infographic] 7 Best Practices for Gluten-Free Manufacturing

The demand for gluten-free products isn’t just a passing trend. In fact, the gluten-free foods market is projected to be valued at $7.59 billion by 2020. Plus, researchers have noted a rise in celiac disease rates in recent years — just more evidence that the need for GF products isn’t going anywhere anytime soon. Before you begin producing gluten-free products in your facility, however, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.

 

Understanding LEED v4’s Energy and Water Use Prerequisites and Credits

What you need to know about v4’s focus on energy efficiency, as well as new credits to consider pursuing for your project

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Understanding LEED v4’s Energy and Water Use Prerequisites and Credits

When it comes to green building, LEED v4 is the new standard. As of October 31, 2016, the United States Green Building Council (USGBC) will only accept new LEED registrations under LEED v4. Although the registration date was extended, the last day projects can submit for v3 certification — the sunset date — is still June 30, 2021.

The latest version of the LEED rating system features more rigorous standards, and while some of the credits and prerequisites are essentially the same as the 2009 version, there are some significant changes.

I outlined those changes in a previous post, but now let’s take a closer look at some of the new prerequisites and credits ushered in by LEED v4, specifically those involving energy use and environmental impact.

 

4 Ways to Expand Value-Added Services at Your Cold Storage Warehouse

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A major trend in the cold storage industry today is a push toward expanding value-added services — additional, non-core services cold storage companies can offer clients. As client needs change, many operators of traditional warehouse spaces are looking to diversify and create new revenue streams.

But what options are out there? Let’s look at the current trends in value-added services being offered by cold storage operators.

 

Do These 5 Things to Maintain Food Safety in Your Older Facility

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Do These 5 Things to Maintain Food Safety in Your Older Facility

 

You don’t need to build a brand new facility to meet modern-day food safety standards. The reality is that most companies don’t have the budget to build from scratch as often as they’d like, but that doesn’t mean your decades-old plant can’t be a shining example of food safety.

Let’s look at five things you can do now to ensure your older facility is up to today’s food safety standards.

 

The Food Industry Is Being Disrupted. What Should You Do About It?

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The Food Industry is Being Disrupted. What Should You Do About It?

The food industry is in the eye of a hurricane named Disruption.

Sweeping consolidation has turned the traditional food industry on its head, leaving major companies like Heinz, Kraft and Unilever feeling under siege. Other major players are working to “redefine” themselves before they become acquisition targets. Taste preferences have evolved and weekday sit-down meals are no longer a mainstay as families are increasingly on-the-go. Therefore, convenience is the name of the game.

Big companies are being challenged by upstart brands: Chobani challenged Yoplait and Dannon, long-time leaders in the yogurt market, and KIND bars have become one of the fastest-selling snack bars on Amazon. Neither company existed at the beginning of the 21st Century! Is the “slow and steady wins the race” mantra of the food industry on the way out?

 

Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry

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Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry

Mergers and acquisitions are a driving force in the food industry today. Plus, a growing middle class and the millennial population are less brand loyal than previous generations, leading to a surge in store brands. What does this mean for food manufacturers? How should they respond?

Acknowledge that the next generation is changing the food game

We can’t rely on what we used to know about how consumers make purchasing decisions. “That’s what we’ve always done” is no longer a valid justification in today’s food and beverage market.

 

The Food Facility Safety Double Standard: Keeping Your Maintenance Crew as Safe as Your Product

What updated OSHA standards mean for your facility’s roof and how to protect maintenance workers on your property

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The Facility Safety Double Standard: Is the Outside of Your Building as Safe as the Inside?

There’s a prevalent double standard when it comes to food facility safety management. Think about the measures taken when a visitor enters a food plant production area: You have to dress out, walk through a foot bath, take off jewelry, wear a smock. All of these precautions are designed to keep your product safe — but what about your maintenance crew?

It’s not uncommon to see safety standards and attention to cleanliness become more relaxed in maintenance areas or on the roof of a food plant. Food safety precautions get a lot of attention because owners (rightfully) fear product contamination and highly publicized recalls, but what about the risks outside your building? One maintenance or construction accident can do just as much damage in negative publicity and lawsuits as a product recall.