How Retrofits Keep Energy Costs Down
With summer coming, it’s important to keep energy costs down. That’s why installing building retrofits are key to achieving energy savings. Building retrofits are a whole building analysis and construction process that is said to achieve larger energy cost savings …
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A Quarter Century of Design-Build Services
Since its inception 25 years ago, ESI Group USA has maintained an experienced staff of over 50 professionals who helped complete nearly 300 projects for food industry leaders like Cargill, Kerry Ingredients, Land O’Frost, McKee Foods, Nestlé USA, Performance Food …
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Planning, Engineering and Construction Solutions for All Markets in the Food Industry
For more than 20 years, ESI Group USA has been offering design-build services to the beverage, grocery, foodservice, food processing and public refrigerated warehouse industries nationwide. Whether building a Greenfield facility, renovating an existing building or executing a facility expansion, …
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How to Renovate a Dry Warehouse for Cold Food
The search for land and buildings in the Greater Boston area began in 2011. US Foods wanted a more modern and efficient food distribution center to better serve its 3,000 New England-area chefs and restaurants. “There were few buildings that …
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ESI Builds Plasma Logistics Center
ESI Group recently completed the construction of Grifols North Plasma Logistics Center in Clayton, North Carolina. The Plasma in this facility is a key component for the manufacturing of the Grifols’ products used to treat rare, chronic diseases such as …
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How to Rebuild when Mother Nature Strikes
On April 28, 2014, an EF-3 tornado struck the US Foods’ distribution center in Pearl, Miss. The tornado, which spanned 400 yards and traveled with winds of 155 miles per hour, produced serious damage to the warehouse’s walls, roof and …
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ESI Installs Ammonia Systems in Greenfield Projects
ESI’s state-of-the-art design-build services allow today’s cold food processors and distributors to install ammonia refrigeration systems regardless if the project calls for new or renovated construction. The “standard rule” is that any refrigerated area of 40,000 square feet and larger …
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How to Build an Ammonia Room
When it comes to building an ammonia room, for many cold food processors and distributors, there is no one-size-fits-all solution. That’s why design-build firms such as ESI Group USA, Hartland, Wis., work with industrial refrigeration contractors to ensure that today’s …
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How Rail Docks Add Value to Your Building
When it comes to transporting goods from Point A to Point B, how the product moves and along what mode is essential in determining if your company’s current process is effective and cost efficient. Ask yourself, is your current supply …
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There’s No “I” in Team
You hear it all the time in sports, business meetings and group discussions, and now it’s being voiced on the warehouse floor—“there’s no ‘I’ in team.” Fortunately for global food distributor Martin Brower, this same mantra also applies when expanding …
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What the Cold Food Industry Can Learn from Pharmaceutical Companies
On the surface, the cold food industry and pharmaceutical manufacturers don’t have much in common. However, one aspect they do share is the need to operate under extreme temperatures. For example, ESI Group USA, Hartland, Wis., is in the process …
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The Automated Facility Experts
New plant design can be quite a bear. Site selection, layout, structural systems, construction materials, timelines and more all play into successfully building a cold storage facility. But, for design-build firms like ESI Group USA, the use of automation makes …
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Mission Critical Construction. Done.
Usually when one hears the term “mission critical,” it’s safe to assume failure or disruption. But, for the folks at ESI Group, Hartland, Wis., it means the exact opposite. That’s because when a customer like WinCo Foods, comes forward with …
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No Construction Timeline is Too Tight
WinCo Foods prides itself on keeping its grocery prices low. In fact, this Boise, Idaho-based employee-owned company maintains its title as the leader in supermarket low prices by offering more than 800 items for bulk purchase by the pound, allowing …
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LEEDing the Way to a More Energy Efficient Building
These days, terms like sustainability, environmentally-friendly and energy efficient are more than just a fad— they’re a way of doing business. And the folks at ESI know better than anyone about environmental design for food facilities. The environmental impacts of …
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Gathering All Parties Concerned
When it comes to launching a new product, installing a new production line or building a new facility, it’s imperative that all parties concerned be involved and on the same page. Such is the case for United Natural Foods, Inc. …
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Smile and say, “cheese”
Here’s something to smile about. It’s a picture of a growing company. Across-the-board sales growth and still greater opportunities have Meister Cheese Company LLC, a 96-year-old family business, expanding in its hometown of Muscoda, Wis. Meister Cheese expects by late …
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Keep Quality, Cut Cost
School’s back in session and one classroom tenet is simple: if there’s any doubt or confusion, don’t hesitate to ask a question. The same principle applies to food processors, warehouse operators and distributors. For those experiencing extraordinarily fast growth— or …
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Fast Growth? Limited Funds? No Problem.
“Foodservice distributor.” Just taken by itself, the word “distributor” suggests a business in a constant state of movement. Observers can see that Saladino’s Inc. has been continually moving since its 1944 origins in a Fresno, Calif., grocery meat department. In …
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A “Cool” Idea: Box-in-Box Retrofit
Here’s a cool solution that happens every day: a public warehouse operator or distributor suddenly needs controlled-temperature storage to satisfy a key customer, compete in a new geographic market; or perhaps a fast-growth refrigerated or frozen food processor quickly needs …
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