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CONCEPTUAL PLANNING FOR FOOD MANUFACTURING PLANTS

The success of a food manufacturing plant starts with a well-thought-out and meticulously planned concept. Whether you’re a seasoned professional in the food industry or just beginning your journey, this webinar is your key to unlocking the secrets of conceptual planning for food manufacturing plants. Two of The Austin Company’s leading subject matter experts, Sean Barr, Vice President, and Ed Wright, Project Executive, share best practices and emerging trends in manufacturing plant design.

📚 What You’ll Learn:

✅ Constraint Analysis
✅ Conceptual Layout
✅ Room Criteria Matrix
✅ Building and Building Systems Narrative

✅ Process Narrative
✅ Equipment List
✅ Milestone Schedule
✅ Order of Magnitude Cost Estimate

Who Should Watch:

Owners. Presidents and C-suite Leadership
Plant Managers and Operations
Food Scientists and Technologists

Personnel
Facility Planners and Designers
Food Industry Entrepreneurs

Meet Our Subject Matter Experts

As Vice President, Sean Barr is a critical liaison between the client and the project team. He has over 30 years of experience in food plant engineering, processing, and project management. He has managed operational growth for major food processing companies and is widely recognized for his technical know-how, problem-solving skills, and business management acumen. Sean earned his bachelor’s in industrial engineering from Mississippi State University, his master’s in project management from Keller Graduate School of Management, and holds a Project Management Professional (PMP) certification from the Project Management Institute (PMI).

Ed Wright is a food and beverage subject matter expert. He joined Austin in 2014, bringing with him more than 35 years of experience. Ed specializes in all phases of plant operations, management, and manufacturing coordination. As Project Executive, he coordinates and monitors project teams to ensure that Austin delivers services as committed. Ed is a graduate of Penn State University, where he earned a Master of Science degree in food science.