Baking & Snack - September 2005 - 30

COVER STORY

and there is better oversight. We also see more stable
work and less change orders. This comes from the
prominence of infrastructure improvements versus
new product investment."
Mr. Thomlinson agreed there is a growing trend
that when greenfield or brownfield projects are going
to happen, some thought and capital go into aesthetics. "There is increased importance placed on appearance. Our clients tell us it portrays a level of quality, a
commitment to industry and is a form of advertising
to community."

Kroger Bakery

Indianapolis

Bakery products

Exp.

Mfg.

La Mexicana
La Tortilla Factory
Leidenheimer Baking
Little Caesar's
Malt-O-Meal
Mamma Sez

Duncanville
Santa Rosa
New Orleans
New Boston
Tremonton
Ferndale

TX
CA
LA
MI
UT
NY

Exp.
New
Exp.
New
New
New

Mfg.
Mfg.
Mfg./Hq.
Mfg.
Mfg.
Mfg.

Roanoke
Augusta County
Collegedale

VA
VA
TN

Exp.
Exp.
Exp.

Mfg.
Mfg.
Mfg.

4th Qtr. 04
4th Qtr. 04
4th Qtr. 04

Mid-Atlantic Baking
Mission Foods/Gruma

Baltimore
Moutain Top

MD
PA

Tortillas
Tortillas
Buns and rolls
Pizza dough
Cereal
Confectionary
snacks/baked foods
Frozen dough
Snack cakes
Bread, cookies
and crackers
Bread
Tortillas

Under construction
4th Qtr. 04
4th Qtr. 04
Announced
October 05
4th Qtr. 04
Completed
Announced 4th Qtr. 04

Exp.
New

Mfg.
Mfg./Dist.

Nestlé Refrigerated Foods
Nong Shim America

Danville
Rancho
Cucamonga
Marietta
Willard
Willard
Plymouth
Township

VA
CA

Cookie dough
Instant noodles

Exp.
Exp.

Mfg.
Mfg.

Fall 05
Under construction
1st Qtr. 05
4th Qtr. 04
4th Qtr. 04

OK
OH
OH
MI

Cookies, crackers
Packaging center
Warehouse
Wiener and
hamburger buns

Ren.
New
New
Exp.

Mfg.
Packaging
Warehouse
Mfg.

January 05
July 05
July 05
4th Qtr. 04

Maple Leaf Bakery
McKee Foods
McKee Foods

Oktex
Pepperidge Farm
Pepperidge Farm
Perfection Bakeries

32 / BAKING & SNACK / September 2005

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GOING GREEN. Green-engineered baking facilities are
limited, to say the least. However, it is a trend that is at
least discussed at the start of some projects, and a few
have successful results. Engineers are ready when the
industry is. Hixson and others, such as The Haskell Co.,
Jacksonville, FL, have people who are certified for such
work. Leadership in Energy and Environmental Design
(LEED) is a certification program developed by the US
Green Building Council. More information can be found
at www.usgbc.org.
"To date, when a food company undertakes such a
project, it is generally not so much about being LEEDcertified as being a good corporate citizen," Mr. Steur

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N

"The cost increase is minimal, and companies are realizing the benefits through improved employee pride and
morale that translate to higher productivity and safety,"
Mr. Hays said. "It also presents a higher perception of
quality and world-class business to customers, visitors,
inspectors and the community."
He added that another emerging trend is better project management by bakeries. While they rely on outside
services more than ever because of dwindled in-house
staff, they also have a better understanding of their
project scope, so there are less change orders,
and projects fall within budget. "But with
more forethought comes the ability to
be more creative, and we find that
we as A/Es have to be more flexible.
Executing building models is as
diverse as the imagination of the
client. Customer service is bigger
than ever," Mr. Hays said.
Mr. Young agreed, saying,
"There are definitely changes in
project management ability. There
is much better direction from clients;
they have a better understanding of the
needs and scope of projects, a clearer vision

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http://www.usgbc.org

Baking & Snack - September 2005

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