Architect advising, site & building plan review, equipment placement (including electrical and plumbing needs).
Procedural development and training, production layout, inventory systems, efficiency reviews.
HACCP plan development, writing, implementation, and training including RTE, cured, and smoked products.
Walk-throughs & reviews of buildings and equipment intended for purchase, consult with project managers or general contractors for new construction or renovation.
Whole animal breakdown, producer relations, meat cutter training, yield analysis, menu development, merchandising, product marketing.