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
- $565M
- Markets we serve
- 16
Where the date is won or lost.
Shutdowns are short and costly
Planned line outages are tied to production plans. A tie-in that runs long costs product and customer orders.
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 be running before peak demand. Ready a month late can mean waiting a full year.
What we schedule and 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 services that matter most here.
Four of our 16 services carry most of the weight 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.
Straight answers to fair questions.
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.
How do you keep construction away from food safety risk?
Hygienic zones, temporary barriers and inspection holds go into the schedule as real constraints, agreed with the plant’s quality team.
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 you are protecting.
Send us the food & beverage project, the current schedule and the milestone everyone is watching. A senior project controls lead replies within one business day.