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:
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.