Automation, Space is driving Vertical Cold Storage
Going Vertical? Land is becoming more expensive and to relocate a production facility to another location is not very feasible, so it makes sense to go vertical. Get more insight on how Automation, Space is driving Vertical Cold Storage Construction. …
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Key Design Features at Reinharts’ New DC
ESI designed and built the newly acquired Reinhart Facility owned now by Performance Food Group (PFG). This project video includes key facility design details incorporated specifically to address and achieve the owners pain points and goals. This new 246,000 square …
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Robin Wolff, a woman on the move
We are excited to share the promotion of Robin Wolff, to Director of Engineering for ESI Group USA. Robin has been in electrical design for 25 years serving ESI in the design of food facilities for the last 16. Congratulations on …
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Design-Build Solutions for the Food Industry
(Hartland, Wis. – April 13, 2021) ESI Group USA celebrates three decades providing design-build solutions to the food industry. Are you looking for a different project experience? ESI’s sole focus has been and will continue to be designing and constructing …
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Automation Systems Promote Safety And Improved Performance
Food processing plants, warehouses, and distribution centers see the value in robotics and automation and are expected to invest $14.3 billion by 2025 in automation and technology. Driving this spend is the need to address a shrinking labor force, accommodate …
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Coca Cola Is Expanding Production: The Only Place To Go Is Up
Reyes Holdings, L.L.C., the parent company of Great Lakes Coca Cola, is expanding production and needs additional finished product storage at its existing distribution center in Alsip, Illinois. The only place to add storage space was on a parcel of …
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Site work in progress at Sacramento Jobsite
David Weingart, ESI’s onsite Construction Manager, leads a team of specialty contractors as site work in Sacramento begins for a 300,000+ square foot Greenfield Food Distribution Facility for US Foods. Baker-Williams is surveying the site for utilities and building foundations. …
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New Processing Site Ensures Safety to Workers, Jobs to Community
Earlier this year, Meat + Poultry Magazine reported that meat processors and food distributors were investing from under $1 million to almost $400 million into renovating existing operations or building new facilities. For meat and poultry processing more than 20 …
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Design Improves Supply Chains for Processors & Distributors
The COVID-19 pandemic created bottlenecks and backlogs in protein processing supply chains. As processors look to meet demand in 2021, possibly on the other side of the pandemic, they have an opportunity to re-imagine their business models and make necessary …
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Ben E. Keith Awaits Its ‘Gateway to the Southeast’
Ben E. Keith Foods - New Brockton, AL
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Designing and Building in the Midst of a Pandemic
As COVID-19 continues to disrupt daily life, food plants must continue working to figure out a way to keep producing safely. COVID-19 poses the biggest threat to workers whose jobs require close contact, creating new challenges that the food industry …
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Organic meat processor incorporates sanitary design into Wisconsin facility
A Midwest meat processor has outgrown its current meat production plant and is looking to invest $60 million to develop a 150,000 square-foot facility on a 30-acre parcel in Wisconsin, with the potential to expand up to 300,000 square feet. …
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ESI Constructors ranks 12th Largest Construction Firm
ESI Constructors ranks with 11 other top construction leaders who reported over $150 Million in Revenue to the Milwaukee Business Journal. ESI is honored to have this success recognized in the Largest Milwaukee-Area Construction Firms List. Thank you to our …
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Integrating “Smart” Technologies into Your Design-Build is a Must
Smart technologies that address the growing desire for decreased operating costs, a reduction in energy consumption, and improved equipment life cycles are essential as food processors pursue LEED-certification. Partnering with a design-build engineering firm can bring energy-efficiency options and alternatives …
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Project Planning for the Uncontrollable
Project Planning for the Uncontrollable The promise of shorter timelines and lower costs has made design-build the dominant model in industrial construction. But both time and budget are subject to uncontrollable circumstances like extreme weather, labor shortages, and trade war …
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The Great Mississippi Doesn’t Deter ESI From Completing New Facility
The Great Mississippi Doesn’t Deter ESI From Completing New Facility ESI broke ground on a new food facility in Marrero, Louisiana in January 2019, but the project was quickly delayed until after Labor Day because of an unprecedented level of …
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Award of Merit for CraftMark Bakery Project
CraftMark Bakeries is a national industrial bakery that produces frozen bread dough for restaurants and bakeries. The existing facility is a 225,000-square-foot building that was originally built in 2014. Last year, Gaylor Electric along with ESI Design Services and several …
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Home for Life® receives $6500 from ESI and Valco Data
Each year during the holiday season ESI Group, ESI’s IT firm, Valco Data, and all staff select a charity to raise money for. ESI kicked off voting in November with a penny war fundraising competition! We’re pleased to share that …
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Ben E. Keith’s New Award-Winning Foodservice Distribution Center
Photo by Erick Richter / www.CustomAerialImages.com With more than a century-long legacy in the food and beverage distribution industry, Ben E. Keith is known as the leader in delivering premium, high-quality products. Headquartered in Fort Worth, TX, the company’s food …
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Going the Extra Mile in the Design-Build of a Food Facility
How special efforts in the planning phases of a food facility project can help control costs down the line. Today’s design-build projects go beyond steel-and-beam projects. With consumers wanting more transparency and more accountability from food and beverage companies, sustainable …
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