[VIDEO] The Value of Working with a Fully Integrated Firm for Your Next Food or Beverage Project

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What is the Value of a Fully Integrated Firm?What is a fully integrated firm?

A fully integrated firm is one that offers process design, building and infrastructure design, and construction services all with in-house resources. Compare this with traditional methods that involve contracting a variety of vendors to handle these different elements of your project. Partnering with an integrated firm can benefit your next food or beverage project in a variety of ways.

 

2 Biggest Threats to Food Plant Construction Budgets

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The 2 Biggest Budget Threats to a Food or Beverage Construction Project

Constructing a new food or beverage plant can be similar to a lot of big investments in life where attention to detail can make or break your budget. Think about renovating a house, buying a car or maintaining a boat — any of these things can quickly turn into a money pit, but it can be efficient if you plan accordingly. The same goes for your next construction project.

 

6 Ways You’ll Achieve Greater Speed to Market on Your Next Design-Build Food Project by Working With a Fully Integrated Firm

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6 Ways You’ll Achieve Greater Speed to Market on Your Next Design-Build Food Project by Working With a Fully Integrated Firm

We all know the design-build methodology, by nature, is faster than the traditional design-bid-build approach. But if speed to market is your goal (hint: if you’re in the food and beverage industry, it probably is), then you can’t beat the agility that a fully integrated firm offers.

We’ve previously explored how a fully integrated design-build firm — one that offers process design, building and infrastructure design, and construction services with all in-house resources — can save you money and increase your plant’s food safety. In this post, I’m going to discuss the numerous ways an integrated approach can streamline your next project and get you from concept to commissioning faster than any other method.

 

3 Ways an Integrated Design-Build Firm Can Improve the Food Safety of Your Next Food Manufacturing Facility

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3 ways an integrated design-build firm can improve the food safety of your next food manufacturing facility

Will your new food or beverage facility be the source of a future recall? The answer could all come down to communication. I’m not talking about how well your staff on the plant floor can work together or how effective your leadership skills are as an owner. The fate of your plant can be decided well before a big ribbon is cut and your processing lines whir to life.

The food safety quality of your next facility depends on whether the people designing and constructing your plant can communicate effectively.

This may feel like something that’s outside of your control — but who you hire can be the difference between a project with streamlined communication and a multi-million-dollar game of “telephone” where mixed messages put food safety (and your budget) at risk.

 

3 Ways You’ll Save Money on Your Next Design-Build Food Project by Working with a Fully Integrated Firm

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3 Ways You’ll Save Money on Your Next Design-Build Food Project by Working with a Fully Integrated Firm

Food and beverage companies are faced with a decision when they decide to construct a new facility: contract a design-build firm or go with the traditional design-bid-build project delivery method. Nowadays, design-build is an increasingly popular option because it allows a project to be completed under one contract and in one unified workflow from initial concept through completion.

Not all design-builders are created equal, however. In the food and beverage industry, working with a fully integrated firm can save money, improve safety and increase speed to market on a project.

I call it the “three-legged stool” methodology: A fully integrated firm provides design, construction and process engineering services — the three major components to build a food plant — all under one roof.

 

Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant

Adapting your processing and distribution to gluten-free nuances

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Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant

Stellar is gearing up for the International Baking Industry Exposition (IBIE) in October, and gluten-free baking continues to be one of the hot industry topics this year. The gluten-free food segment is projected to reach $4.8 billion by 2021. So, where does your plant fit into the gluten-free market?

 

Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Minimize the top food safety risks in your food and beverage facility

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Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.

 

Food Plant Design-Build: Overcome Potential On-Site Construction Challenges with 2 Simple Solutions

Meat manufacturing facility case study

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Food Plant Design-Build: Overcome Potential On-Site Construction Challenges with 2 Simple Solutions

No matter how well-planned a food plant project is, it can still present challenges. After decades of experience in the food and beverage industry, we’ve found you can best overcome these hurdles with two simple solutions: frequent communication and flexibility. Stellar recently put these practices into play in the design-build of a meat manufacturing plant for an international company. Here, we review how these solutions led to success in the project and how they can help in your own endeavors, too.

 

Should You Invest Time and Resources to Prequalify Food Plant Subcontractors?

Best practices for mitigating risk and protecting your food business

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Prequalifying subcontractors

This is a question we hear food plant owners asking themselves time and time again when embarking on new projects. Do I really need to invest in prequalifying subcontractors? I have relationships with other vendors—why pay someone else to hire subs when I can save money and just pick people myself? There are plenty of reasons that hiring subs must be taken very, very seriously. The wrong decision can result in risks ranging from project delays and unexpected expenses to safety threats. And with food manufacturing facilities in particular, you have the added layer of food safety risks. Here are some things to keep in mind if you’re on the fence about investing time and resources into prequalifying food plant subcontractors for your project.

 

How Drones are Impacting the Design and Construction Industry: Today and Tomorrow

Top takeaways from Engineering News-Record webinars

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How Drones are Impacting the Design and Construction Industry: Today and Tomorrow

Photo courtesy of DJI

 

Recently, 7-Eleven made headlines by using a drone to deliver “a chicken sandwich, donuts, hot coffee and candy.” This happened the same week Amazon “partnered with the British government to significantly expand drone testing.” Approximately 3,000 companies in the U.S. are currently authorized to use drones—a number that continues to grow. Stellar recently purchased our first drone, and we are using its aerial imaging capabilities during construction of a new food manufacturing facility.