“It was an open-air kind of canopy, and now it’s all closed in,” Ken Holthouse said. “So once the product comes into the building, it doesn’t have to leave. We rearranged the incoming operation to get more efficient workflow for food safety, production efficiency and employee safety. We had forklifts crossing paths for raw product and finished product.”
He also plans a solar energy installation, though details were not yet settled.
“We’re seriously considering solar power as a way to help the sustainability position of our company,” Holthouse said.