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Food Facility Build and Design Changes
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Food Facility Build and Design Changes

Mark Moore, CMC Design-Build, Food Facility Build and Design Changes, #foodinstitute, Food Institute

Mark Moore, president of CMC Design-Build, spoke with the Food Institute Podcast regarding what’s changed and what’s stayed the same when it comes to food facility build and design choices after the start of COVID-19 pandemic.

Topics covered in the episode, hosted by Chris Campbell, include differences in food facility build and design choices for retail- and foodservice-oriented establishments; fluctuations in market demand for new construction pre-coronavirus and after the pandemic; and what role automation could play in the future of food production.

Hosted By: Chris Campbell
Recorded: July 9, 2020
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More About CMC Design-Build:
CMC Design Build has been providing architectural, engineering and construction services for companies in the food and beverage industries since 1989.

From the site search through working drawings, permitting, and construction, our staff is responsible for maintaining value in all areas of our projects. To us, value means balancing the cost, quality and schedule of projects in a manner that affords our clients the best opportunity to maximize their potential for profit.

See Also
Rick Camac, Institute of Culinary Education, ICE, Ghost Kitchens

As an integrated engineering and construction firm, CMC is able to deliver guaranteed project pricing very early in the design process. This allows our clients to quickly make major decisions based upon real internal rates of return before expending significant amounts of money and time on a full design and bid process.

Specialties: Design and construction of food processing and food distribution facilities, including new facilities, additions and renovations to existing facilities.

Learn More About CMC Design-Build:
https://cmcdesign-build.com/

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