Our client, a private label and co-pack processor, approached POWER with the idea for a new organic pasta sauce facility in the Western U.S. Engaging our team early on in the process, our client drew upon our broad building design expertise to help them identify a site that best fit their needs. Once the site was established, we then created a Master Plan for a facility tailored to the location. Our concept included layouts and growth options that maximized the resources and space available. Under a design-build construction model, as the client’s Owner’s Engineer, POWER then provided value engineering by developing and issuing an RFP and providing construction and site reviews throughout the building and equipment installation process.
- Facility layout that maximized site resources. Working closely with the client and Authorities Having Jurisdiction, we ultimately provided the client with a “C-Flow” design that met the city’s requirements that all truck loading and unloading be internal to the site.
- Design that accommodated current and future needs. Careful planning delivered a design allowing for future expansion. Space earmarked for future lines is currently in use as finished good warehousing.
- Operational concept for the facility featured two initial production lines (60,000 square feet) with the ability to expand to five lines (150,000 square feet) as production dictates.
- Flexible building design featured a removable and reusable wall that allows for future warehouse expansion, build out, and the reinstallation of the end wall.
- Provided master plan and high level cost estimates for a greenfield plant.
- As Owner’s Engineer, prepared Scope of Work and AIA facility specifications.
- Led the RFQ process including design/builder qualifications and selection.
- Reviewed proposals with owner, conducted design/builder interviews, built selection matrix, and provided recommendation.
- Facilitated design and site reviews ensuring project construction and installation met bid specifications and requirements.