The journey from initial project concept to an expanded or all-new food manufacturing facility is long, and it’s lined with complex decisions, evolving food safety regulations and shifting business drivers. To make the food and beverage construction project journey as smooth as possible, and arrive at a commercially successful outcome, start by familiarizing yourself with these eight mission-critical questions.
Read MoreDennis Collins
Architectural Discipline Leader
St. Louis, MO
Dennis Collins, AIA, has more than 40 years of experience as an architect and has played a pivotal role in the growth of CRB’s food and beverage team since he joined the company in 2010. Licensed in 35 states and two Canadian provinces, Dennis takes on projects of all sizes—from food safety and GMP trainings to $100+ million new facilities.
Dennis works closely with his clients to understand their business drivers and leverage creative solutions to deliver safe, lean, and well-organized food and beverage manufacturing facilities. Several of the projects that he has served as architect of record on have received industry awards, such as the Mars Chocolate North America, which was recognized by Food Engineering as Plant of the Year.
“I enjoy making people feel inspired, whether it’s young architects that I’m mentoring or clients that I’m designing for.”
In addition to the insights below, Dennis is also a key contributor to CRB’s Horizons: Food and Beverage reports.