Oct 19, 2017
This summer, Stellar completed one of its more unique design-build projects: a state-of-the-art, organic-certified and highly publicized chick hatchery for poultry processor Bell & Evans. The 120,000-square-foot facility in Fredericksburg, Pennsylvania began operations in September and is the first of its kind in the United States.
As the project developer, I worked with the Bell & Evans team to help develop this unique, industry-shaping facility.
Oct 5, 2017
If you’re considering sites for a new facility, you may come across listings for speculative (“spec”) buildings. Developers often construct these basic, pre-engineered buildings in anticipation of a future tenant, and they can be attractive for owners looking for a new space.
What’s the catch? Spec buildings may seem like a convenient and cost-effective option, but not all tenant needs are the same, especially when it comes to food and beverage manufacturing. In fact, investing in a new spec building may end up costing you more in the long run than if you were to just construct a custom facility from scratch.
Aug 31, 2017
When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.
Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:
Aug 24, 2017
So you’re building a new food manufacturing facility, or maybe you’re revamping your current processing lines. Either way, the equipment design phase is critical to the timeline of your project and the success of your plant.
Efficient and effective design meetings play a huge role in ensuring your schedule doesn’t stall and that the best decisions are made. I’ve seen how poorly run meetings can hamper the equipment design process — not only does it make life more difficult for the firm you’re partnering with, but it can create headaches for your internal team as well.
Jul 27, 2017
With all its abbreviations, acronyms and jargon, the AEC industry can feel a lot like alphabet soup. Navigating the industry-speak is important to understanding your projects from start to finish, so we put together a list of some of the most common — and sometimes misused — acronyms to help you out, and make it easy as A-B-C!
Consider these challenges before filing for a temporary certificate of occupancy
Jul 13, 2017
Food and beverage is a fast-paced industry where speed-to-market is often a major factor in how decisions are made. Sometimes the priority is increasing output and/or beginning production as soon as possible. In these cases, some plant owners decide to take a phased-occupancy approach to a greenfield or renovation project.
Phased occupancy allows project owners to begin using as much of their new building as possible, as early as possible.
Jun 29, 2017
Before a facility can become operational, there is much to consider including planning and design, government regulations and the overall goals a plant owner has. Let’s look at four major decisions that should be considered when the process begins.
May 11, 2017
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.
May 4, 2017
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.
Apr 13, 2017
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.