Food and beverage operations have requirements most buildings weren't designed for — drainage, refrigeration load, sanitary finishes, and the right zoning. Having spent years working alongside food and beverage businesses, I know the questions to ask before you fall for a space that can't actually support your process.
From a small commissary to a regional distribution facility, I help you find space that passes inspection, runs efficiently, and leaves room to grow.
Washable surfaces, floor drains, and sanitary build-outs that satisfy CFIA and health requirements.
Adequate electrical service and cooling capacity for processing lines, coolers, and freezers.
Dock configuration and staging that keep cold-chain and inventory moving cleanly.
Confirmed permissions for food processing, commissary, or distribution use before you commit.
Let's define your spec and shortlist the buildings that actually work.
