What We Did
Project Overview
Bishop’s Orchards is a six-generation family business started in 1871. A unique suite of offerings includes a bakery and kitchen specializing in pies and prepared meal solutions; produce from their 300-acre farm and from around the world; cheese and dairy products; flowers, gifts and fruit baskets; and Bishop’s Orchards Winery, which offers their own and other CT wines.
Retail Facilities
Renovation
Testimonial
What the client had to say about us
Testimonial
"For a complex project that began in April, I am pleased that we were able to greet our fall harvest customers and have them wonder what’s different. They told us that it’s always looked this way."
Keith Bishop
Co-President, Bishop’s Orchards
Case Study
The Situation
Consistent growth, health trends and customer requests for additional product lines created a space shortage. “The situation bolstered our confidence to invest in an additional 7,220 square-feet for sales, office, bakery, kitchen, freezer, cooler, storage and common area requirements”, said Keith Bishop, Co-CEO.
Problem
The Challenges
1
To serve customers during normal hours without any business interruption for 5 months during construction.
2
Costly upgrade of older buildings to the same fire and safety code levels as the new facilities.
3
Retain the original rustic farm appeal by blending the renovation with the existing buildings.
4
The design became a moving target because the older buildings revealed many implementation challenges that were not anticipated during earlier revisions. These became opportunities if acted upon quickly.
Solution
The Resolutions
1
Munger crews worked in the heart of the complex without interrupting customer activity or employee workflows. This included cutting the existing interior concrete slab and strapping the new addition to the foundation to meet wind load codes.
2
Network and electrical upgrades were conducted during evenings.
3
Munger carpenters built a unique 1-story octagonal shaped entrance with a wrap-around porch; and matched the existing interior by fitting pine paneling over the expanse of new wall for a look and feel “not like a commercial warehouse”.
4
John A. Matthews Architects was able to cost effectively modify the design as Munger discovered unforeseen conditions during the construction phase. Munger diligently tracked time and materials in order to present accurate billing while continuing with the implementation.
Outcome
the final product
The architect’s design was implemented without flaw. Entrance and exit traffic flows are very accommodating for customers. Efficiencies support higher sales volumes and employee productivity through spacious aisles for convenience and maneuverability; location of new freezer in bakery reduces distance traveled to retrieve products; new cooler with fill-from-behind keeps employees and products out of the aisles.
Bishop’s image in the town of Guilford remained strong through a cooperative partnership with the deputy fire marshal, Paul Fazzino and the building inspector, George Gdovin. During preliminary review of the plans for the new renovated space, these code officials became an important part of the team, working together to address challenging fire and building code issues that would ensure safety through up-to-date 21st century facilities.