Toufayan Bakery Orlando, Fl

This Design/Build project for Toufayan Bakery’s Orlando Florida location consisted of contructing a 21,000 square foot negative ten degree freezer with 4,200 square feet of loading docks, site work and retention ponds.

Several Right Track principles were incorporated, including Team Integration, Scheduling, Cost Control Analysis, Constructability Reviews, Subcontractor Qualification, Close Out and Warranty Management.

Exercises in site design were required in order to provide the owner with a square foot building that justify the cost of developing a high water table site, while, at the same time, meeting the requirements of the water management district.