The New Way to Look at Construction: Continuous Flow

Many industry insiders will quietly tell you that the U.S. lags behind European countries on construction innovation and quality. They point to poor procurement, siloed and sub-optimized collaboration, and disjointed work as the reason for this inefficiency. But a principle …
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ESI Navigates Rising Costs for PFG Expansion

Performance Food Group (PFG) selected ESI to design and construct a 152,623-foot expansion to its Reinhart facility in Mount Pleasant, PA. This includes freezer space, cooler space, refrigerated dock, dry warehouse, a truck maintenance facility, and related site improvements. The …
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Refrigeration Skid Package

Converting Dry Storage to a Cold DC

Grocery supplier C&S Wholesale Grocers of Troutdale, OR, tasked ESI Group USA with converting an existing 75,908 sq. ft. of speculative dry storage into a refrigerated distribution center, with a refrigerated dock, both of which needed to operate at 35℉. …
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ESI Steps to Silver Safety Award

ESI Group USA has achieved Silver in the Associated Builders and Contractor’s STEP safety management system. Founded in 1989, STEP participation demonstrates safety leadership and a cultural commitment to safety performance. STEP applicants measure their safety processes and policies on …
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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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Managing Food Facility Project Costs

Whether building a greenfield project or renovating an existing food facility, construction costs can skyrocket. While some extra expenses can be completely out of a business’ control, there are many aspects of a design-build project to be aware of that …
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