Build it without missing a shipment.
Plant expansions, new lines, cold storage and automated warehouses. Production keeps running, so every tie-in and shutdown has to land inside its window.
- Projects shown
- 3
- Their capital value
- $725M
- Services, one team
- 16
What goes late in a food plant.
Three places the date is usually lost, long before anyone admits it.
Shutdowns are short and costly
Planned line outages are tied to production plans. A tie-in that runs long costs product and customer orders by the hour.
Food safety sets the rules
Sanitary design, hygienic zoning and washdown requirements shape the sequence and the inspections from start to finish.
Peak season fixes the date
New capacity has to run before peak demand. Ready a month late can mean waiting a full year for the payback.
The plant work we control.
- 01
Plant expansions
New production and processing areas tied into a running plant during planned shutdowns.
- 02
Cold storage and freezers
Insulated buildings, refrigeration and slab heating, with pull-down periods carried in the schedule rather than assumed.
- 03
Automated warehouses
High-bay ASRS buildings where rack, building and automation commissioning are tightly linked.
- 04
New process facilities
Greenfield plants and fermentation facilities from site work to first saleable product.
The numbers we watch here.
Every update, these four tell you whether the date is holding or quietly slipping.
Shutdown hours versus plan
Every tie-in outage measured hour by hour against its window, with the cause of any overrun recorded.
Float to peak season
Days of float between forecast first production and the start of peak demand, reported every update.
Freezer pull-down progress
Refrigeration startup and pull-down tracked as scheduled work, not assumed to happen over a weekend.
Budget versus capital approval
Estimate at completion against the capital request the board approved, with drawdown explained.
The services that carry the weight.
Four of our 16 services do most of the work in this market.
Shutdown and tie-in schedules planned to the hour and agreed with plant operations well in advance.
Estimates and budgets that hold up at the capital committee and are updated as the design develops.
Weekly progress against shutdown windows and peak-season targets, with the real data date on every report.
Our team on the owner’s side across design, construction and startup, so plant leaders can keep running the plant.
Projects we have controlled.
Owners stay confidential. Each project shows its region, capital value and status.
Questions owners ask us.
Can you plan a shutdown to the hour?
Yes. We build hour-by-hour shutdown schedules with plant operations and the contractors, then track them live during the outage.
Do you schedule startup and first product?
Yes. Commissioning, trial runs and sanitation sign-off sit in the schedule, so the date leadership hears is first saleable product.
Can you take on our next expansion too?
Yes. On similar work, a highly discounted Program Rate means you do not pay for the setup twice.
Show us the date that matters.
Send us the food & beverage project, the current schedule and the date you are protecting. A senior project controls lead replies within one business day.