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.
Apr 6, 2017
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.
Mar 30, 2017
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.
Adapting your processing and distribution to gluten-free nuances
Sep 29, 2016
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?
Minimize the top food safety risks in your food and beverage facility
Sep 22, 2016
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.
Meat manufacturing facility case study
Sep 8, 2016
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.