News

Weitz Standardizes Quantity Takeoffs to Improve Information Flow with Bluebeam Revu

image-cs-weitz-1Greg Martin, Senior Manager of Operational Excellence at Weitz, developed a case study to describe the standardization of information using Bluebeam Revu. This type of technology is key to lean construction in the market place.

“As part of this effort, Weitz has been focused on improving their lean processes, including the flow of information downstream. “Lean is a big thing at our company,” states Martin. “It’s based on the foundation of standardization, so you can take that standard and improve upon it. But, it can be a challenge for a company of this size to capture what the standard is, train on it, and continuously improve.”

Check out the latest article from Bluebeam, in which Greg Martin and other experts improve quantity takeoffs to improve information flow.


Groundbreaking of The Ranch, an Epworth Senior Living Community

Weitz Senior Living is thrilled to announce the groundbreaking of The Ranch, an Epworth Living Community located in Stillwater, Oklahoma. This is one of the few greenfield continuing care retirement communities in the country. The community will offer Independent Living, Assisted, Skilled Nursing, Memory and hospice care.

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Weitz Completes the Expansion of Sagewood Acacia Health Center

Sagewood Acacia (02)

Sagewood, a Life Plan Community featuring resort-like amenities focused on independence and well-being, has completed the expansion of its Acacia Health Center. The $13.2 million expansion includes another 36,300 square feet to Acacia Health Center at Sagewood. Sixty beds have been added to the health center including a new 20-bed memory care neighborhood and 40 additional skilled nursing suites for a total of 78 skilled nursing beds, 62 of which are private suites and 12 semi-private suites, which will all be Medicare certified. Each suite within the health center is equipped with a private bath and refrigerator, and has licensed nurses available 24/7. New amenities added to Acacia features three new neighborhood dining rooms, three activity kitchens, three neighborhood living areas and an expanded rehabilitative therapy center with new in-patient and out-patient areas that features the Biodex Balance System for improving balance and agility, and for treating a wide variety of pathologies. In addition, a new outdoor patio with fountain has been added to the memory care area. The Weitz Company served as the general contractor for Acacia Health Center. Architect is Todd & Associates and interior designer is Spellman Brady Company of St. Louis, Mo.

 


Incorporating Service into the Corporate World

IRCE Peppers InterviewWeitz recently attended the Internet Retailer Conference (IRCE) on June 7-10, 2016 in Chicago, IL. The retail industry’s leading e-commerce conference and tradeshow provides the latest and greatest solution providers and a community for networking among like-minded industry peers. Joe Peppers, Weitz E-Commerce Market Sector Leader, sat down with MarketingSherpa Media Center at IRCE to discuss how emphasizing a military-like service in the corporate world can establish a connection between employees and respond with action to any customer-related issues.

Click here to watch Joe Peppers IRCE interview.


Part 2: Food Safety. One Standard

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What you produce should be tasty, enjoyable, and nutritious. The consumer expects an experience every time a food product package is opened–the smell of the product, the familiar taste, and the enjoyment the product brings. It’s what keeps them coming back for more. Workers in food factories have to ask themselves this question, “if my customer watches me handle the ingredients, process the food, and packaging, would they still buy my product?” This question should apply no matter where you are in the world. In today’s economy, brands and reputations are global. Specific regulations may differ from location to location.

However, if you hold yourself to your consumer’s standards then there will be little difficulty adapting to the regulations of one locality or another. Sometimes in food production it is easy to get lost in the complexity and technical challenges. Producers should always keep in mind that their product is food, which feeds the world. Stay focused on understanding what consumers expectations are for freshness, quality, and nutrition–that will go a long way in enhancing food safety.

Regulations, such as the Food Safety Modernization Act (FSMA) are requiring greater responsibilities and accountability on the part of America’s food factories.

Let’s ask ourselves a question, is your food factory compliant with the Food Safety Modernization Act? If you can’t point to your corporate engineering standards or define the word traceability as it relates to your IT system, then chances are you are not fully compliant. Regulations can seem very onerous at the plant level.

FSMA and other industry regulations aim to enhance food safety and quality for the consumer, which is a major factor in producing great products.  The key to understanding FSMA is asking yourself two questions:

  1. Does my food factory have its engineering standards clearly defined?
  2. Can my IT system support traceability of my batches and ingredients?

Engineering Standards in Food FactoriesPlan-Do-Act-Check Cycle

Proper planning, collaboration and organization of your engineering standards takes effort. Engineers that fight fires at the plant level have to set aside time to develop and define standards while taking into account the technologically advanced times we live in.  The standards have to set aside time to develop and define standards through today’s advanced technology. These standards should be ready for print, web and mobile-friendly.

Technical manuals are ancient history and today’s plant engineers are much more mobile with less time. The key to success is to plan, act, do and follow-up.  Each new capital project your company undertakes should begin with an engineering charter. This identifies existing standards the project will follow in order to create new standards.

Engineering Standards: Challenge or Opportunity?

If food factories are leveraging the creativity and knowledge base of employees, standards will enhance food safety (Refer to Part 1: Food Safety, Power of the People). When best practices and teachings are shared from factory to factory, the entire network of factories benefits from the collective wealth of knowledge. As previously discussed, allowing for innovation at each factory provides a feedback loop for the company’s benefit and individual business units can share best practices with other parts of the company.

Standardization doesn’t limit innovation.  Standardization can serve as an “un-lock” for innovation by setting guard rails around core competencies of the business, which will allow the engineering talent to focus on solving new ways of doing things in other areas of the business.  The corporate team can identify what works well then focus the attention on areas in need of improvement.  The end goals of standards are to enhance productivity and efficiency, which helps the bottom line.

“Be a food safety advocate by adopting the attitude of one product, one standard, one customer!”

In our final piece of this 3-part series on food safety, we will explore traceability and the impact it has on IT systems.

Contributors:

MATTHEW CHANG, PE Market Sector Leader-Food, Beverage & Consumer Products

MATTHEW CHANG, PE
Market Sector Leader-Food, Beverage & Consumer Products

JIM COSTA Managing Director, Solution Engineering and Project Management CO., LTD

JIM COSTA
Managing Director, Solution Engineering and Project Management CO., LTD