Freida Speicher, AIA
Freida Speicher, AIA
Design Project Manager
 

Freida has architectural design experience including educational institutions, commercial buildings and projects in the food & beverage industry. She has transitioned from Project Architect to Design Project Manager for food & beverage projects. Her previous training as an architect makes her uniquely qualified to lead the design team from conceptual design through construction. Freida has more than 10 years of industry experience, including five years with Stellar.

Designing Food Plant Welfare Spaces to Attract and Retain Employees

7 features of a modern, personnel-focused facility

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Designing Food Plant Welfare Spaces to Attract and Retain Employees

Source: Bell & Evans (Robert Pepple)

 

Food and beverage manufacturing facilities in the U.S. today are experiencing a labor shortage, mostly due to a healthy economy and low unemployment rate. Turnover rates at these facilities are already high to begin with, so more food plant owners are looking to attract employees and increase retention rates.

Many of Stellar’s clients — whether they are building new facilities or renovating existing ones — are asking us to design employee welfare spaces to be more unique and attractive to prospective employees.

While processing areas are still the heart of a food plant, these spaces are increasingly being viewed from a personnel-focused perspective. Plus, break rooms and employee amenities are becoming more important for business than ever before.