Designers and builders refine their project delivery methods in order to better serve food industry clients
There were a few notable plot twists, however. While food companies still found much to like about the design/build method of delivering their facilities -- notably speed, economy and single source responsibility -- they also began rethinking the structure of such arrangements, which have traditionally relied upon the general contractor to lead both the design and construction effort. "Owners are seeing time advantages to traditional contractor-led design/build, but they are also seeing lower quality/cost ratios," observed Joe A. Shaffer, president of Columbia, Pa.-based engineer Facilities Design Inc., a designer of dairy plants, among other project types. "Too often, everyone homes in on the contractor's guaranteed maximum price when the issue should be the absolute best price based on quality."