Inside the Planning Behind a Future-Ready Food and Beverage Plant Part 1: ProFood World

What does it take to turn an existing facility into a future-ready food and beverage plant?Editor-in-Chief Derrick Teal sits down with Matt Pulskamp, Vice President ofOperations at Custom Flavors, and David Sawicki, Vice President of A M King to discuss the company’s East Coast expansion in Concord, N.C. The group talks through how early collaboration, design-build planning, and a flexible facility layout helped shape the project. From utilities and room design to long-term growth needs, the conversation highlights what manufacturers should consider before construction begins.