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You need a better plan.

For process improvements, facility upgrades, expansions and new construction projects, contact us for help.

Planning will address your questions, help you avoid costly mistakes, and turn your vision into a feasible business strategy. We do this by evaluating your options for growth and the investment needed for an expansion, renovation, or new construction project.

Process Planning

Process Planning develops your requirements for storage and production based on food processing capacity needs. Considerations for process flow, process equipment, technology, storage, and food safety are used to generate a process definition and space requirements for a new or expanded operation.

Facility Planning

Facility Planning is an iterative process where various concepts for the floor plan are developed for your expansion, renovation, or relocation project. These floor plans are created using production flow and layout requirements developed during Process Planning.

Site Planning

Site Planning establishes the space available on a property for an addition or new building based on factors such as planning, zoning, and building code requirements. The Site Planning process also considers needs for parking, truck and car access, and availability of utilities such as water, sewer, and gas when locations on a site are being developed.

Master Planning

Master Planning is the augmentation of information developed during the Facility and Process Planning phases. Starting with the refinement of the process plan and facility plan, it also may include development of preliminary site plan information. Major building utility systems—such as HVAC, refrigeration, and electrical—are also quantified in order to develop building and process utility requirements.

FPE was honest, knowledgeable, hardworking, pleasant, and did their best to make sure that we ended up with the best building and equipment layout for our future.

John Edd Wampler, Family Brands International

It's a very, very clean environment: the number of aerobic bacteria and mold has gone down dramatically and we're getting an extended product shelf life.

Mike Weber, Smith Provision Co Inc.

Keeping people accountable: that's where you're really good… Fair, professional and accessible. You can adapt quick. That's your strength.

Ron Ramsted, Emil's

Considering an expansion, renovation, or new building project?

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