Providence was the lead design firm and project manager for this new 225,000 SF food distribution facility. Providence coordinated the project team efforts to integrate architectural, mechanical and electrical consultant designs, and prepared building design, cold storage design and structural engineering design. The project includes a 2-story office for regional and warehouse operations, and amenities. The storage areas consist of dry grocery, +55 degree cooler, +35 degree cooler, +28 ̊degree cooler, -10 degree freezer and -20 degree ice cream freezer. A dry grocery receiving dock and a refrigerated receiving/shipping dock accommodate the present distribution needs. The warehouse has been designed for future automation with racking designed to accommodate 4 level pick-to-belt modules. In addition, the receiving dock has been designed for a future mezzanine for the future conveyor system.