Clark/Sullivan was presented with a challenge from French Gourmet to be able to design & build a new production freezer, a new cold dock and other misc. interior improvements. Within a three-month period Clark/Sullivan was able to help the client take advantage of tax incentives and meet their expanding operational needs.
All this work was to take place around French Gourmet’s schedule which was running 6 days a week with 2 shifts in an active food production environment. Clark/Sullivan was up for the challenge and, with the design-build team assembled early in the process, was able to design and procure the refrigeration equipment and freezer panel & door material, and have everything installed prior to the end of 2013.
The Clark/Sullivan team worked collaboratively with the French Gourmet staff for precise coordination. n