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Stellar to build the expansion of Jack Link’s Florida distribution facility

Stellar

Jack Link's Protein Snacks has awarded a design-build construction project to Stellar, a firm specializing in design, engineering, construction, and mechanical services worldwide.

The project will increase warehouse capacity and add a highly automated storage and retrieval system (AS/RS) to Jack Link's current distribution facility in Underwood, Iowa, boosting capacity and efficiency at the Underwood location.

Thomas Ansell, Lead Construction Project Manager with Stellar said: “As Jack Link’s first AS/RS facility, this expansion will allow the company to meet increasing demand from their customers,”.

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Ansell said: “We are excited for this opportunity to incorporate cutting-edge technology at Jack Link’s that will help carry the company into its next decade of business.”

Kimberley Stanton, Stellar Design Project Manager: “Our design integrates the automation into the new space, resulting in increased productivity, accuracy and efficiency at the facility.”

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Stellar will be in charge of architectural, structural, mechanical, civil, electrical, and plumbing design, as well as pre-construction, construction management, and building envelope.

The official ground-breaking ceremony took place on March 30. Mayor Dennis Bardsley of Underwood, Jack Link's North America President Kevin McAdams, Jack Link, creator and chairman of Jack Link's Protein Snacks, and Stellar Senior Vice President Wyatt Payne were all in attendance.

The project is expected to be finished in June 2023. This is Stellar's first building project for Jack Link's Protein Snacks, and the third AS/RS project the company is currently working on.

What is Stellar?

Stellar is a privately owned design, engineering, construction and mechanical services firm

Where is it based? The company has its headquarters in Florida, United States

How many staff does it have? It currently has 675 employees.

What is its annual revenue? The annual revenue of the firm is $501 Million

Source: Food Industry Executive

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