Focusing on client operational needs first, not construction

Food Tech, LLC, builds its empire by focusing on the operational needs of its individual clients before
construction ever begins

By focusing on the specific needs of its clients, Food Tech, LLC, has been able to create a professional
reputation that is built on excellent service and flexibility to the needs of its clients.

For over 25 years, partners Michael R. Golden and Clyde L. Heffernan, PE,; the owners of Food Tech,
have been working in the engineering and construction sector of food processing and distribution.
According to Golden, many of the company’s staff members are able to offer vast operational
experience in the field, which gives the company the liberty and capability needed to give clients what
they are looking for.

“While many engineering and construction companies try to force feed every customer the same
project approach, we work with grocery chains, food service distributors, public refrigeration
warehouses and processors to determine what services and approach best serves their project.,” said
Golden. “We have prospered and grown by being very flexible in whatever service that is needed by
our clients.”

Regardless of the project implementation approach chosen by the client, Food Tech strongly
recommends that a feasibility or facility planning study always be performed first to clearly identify
the scope of work required, the best operational layout, most cost effective material s of construction
and of course the budget and schedule. This provides a road map for the project and no surprises on
down the line.
TWO BACKGROUNDS; A SINGLE WORK GOAL

Food Tech, which was founded 13 years ago, can offer a diverse amount of products and services to its
clients because its owners’ work experiences are so vast, the company has every element necessary to
provide whatever details may be needed by a client.

Golden began working in the industry with a tool belt on at a family owned refrigeration and cold
storage contracting company, and was able to develop experience by working on coolers and freezers
for food processing facilities all over the New York metro area.

On the other hand, Heffernan came from a structured and disciplined engineering background. After
graduating from West Point, Heffernan obtained a Masters degree in engineering management,
becoming a licensed professional engineer.

“With my hands on construction management background and [Heffernan’s] disciplined background,

our company was able to create a diversified company that clients can rely on,” said Golden.

HELPING OTHERS BECOME PRODUCTIVE AND EFFICIENT

From a food distribution standpoint, Golden believes all food companies are cognizant when it comes
to maintaining the proper temperature for perishable and frozen foods.

“With labor and fuel costs beginning to rise, distributors are becoming more and more conscious of
warehouse productivity,” said Golden. “We always have always stressed labor productivity with clients,
and we offer state-of-the-art material handling designs to allow our customers to operate as cost
effectively as possible. Our goal is not to simply build a cooler or freezer environment; we want to
build the most productive and energy efficient facilities available.”

At a project for Tony’s Fine Foods, a distributor based out of Sacramento, Calif., Food Tech has placed
high value on thermal insulation, and designed/built an extremely energy efficient refrigeration
system. In addition, Food Tech added a solar array on the building’s roof, with approximately 250,000
total of solar paneling to help power the building and actually have the electric meter spin backward.
This is just an example of the high standard Food Tech has set for itself.

“We aren’t going to build a building that is not going to meet our clients’ operational requirements, or
create a building that is not going to be durable or energy efficient,” said Golden. “Unfortunately,
sometimes clients are too focused on looking to see how cheaply someone can build them their facility.
We suggest clients should also look at what the cost to operate the facility will be and what
labor/energy/maintenance costs are for the next 20 to 30 years?”

Golden informs his clients that while one building type may be less expensive to build, it may actually
cost tens of thousands more per month in energy, labor and maintenance.

“We try to press the point that customers can be efficient from the get-go, and operate with a high
production rate,” said Golden. Also, Food Tech does not self perform any work themselves such as
refrigeration, concrete, steel, etc – “This allows us to competitively bid every portion of the work at
the subcontractor/supplier level and secure the lowest prices in the marketplace for our clients” says
Heffernan.
BECOMING BETTER ENGINEERS AND CONSTRUCTORS

In order to stay at the top of its game, Food Tech must constantly look at its past projects and evolve
its production.

“After we complete a project, we analyze the good, the bad and the ugly,” said Heffernan. “We work
to always improve our communication, our methods and our contractor base to weed out
underperforming contractors.”

Heffernan stated that a benefit to Food Tech is supporting employees that try to further their
education. “Many of our employees are engineers and must maintain their licenses by continuing their
education,” said Golden. “Our employees study for various state licensing requirements, and we send
people to trade shows all around the world. Our folks are out there really learning about and reviewing
any new material s or systems that may be of benefit to our customers. Our job is to bring our
customers’ attention to any new technology out there that will make them more competitive in their
market.”

Food Tech employs individuals who have come from the food distribution and processing sector so that
they can add their unique perspective to planning clients’ facilities.

“We can work with clients to design a facility with maximized efficiencies,” said Golden. “Our
operational knowledge of the inner workings of food processing plants and distribution centers is what
truly separates us from our competition. Customers appreciate that when we plan a project, we have
people who speak their language, know their operational program, and can work together with them to
get their building issues resolved.”

This deliberate approach to address specific needs of clients up front before construction starts is what
has allowed Food Tech to have 80 percent of its projects come from companies that engaged them in a
feasibility or facility planning study prior to entering into a design/build contract .

“We only work within the food industry. We don’t build hospitals or schools,” said Heffernan. “We
provide a detailed analysis of our clients’ needs, and help them refine that list before designing and
constructing. We make a distinct emphasis to ensure our clients get accurate information on the
projects through accounting systems to track their projects. We are really and truly committed to
concise communication and satisfied customers.”