Monday, November 12, 2018
 Schreiber Foods Moves Into New Headquarters  

The new Schreiber Foods Inc. headquarters in downtown Green Bay, Wisconsin, combines modern office amenities with state-of-the-art facilities  for food product development and testing. The cheese manufacturer has nearly completed the $85 million five-story complex and is preparing to move in.


Employees  will start arriving next week, and by August as many as 700 people will be working at the facility.

The public could be welcomed inside, too, as Schreiber makes plans to increase its use of average citizens as taste-testers for the company’s  newest products. “We want the man on the street,” research team leader Randy Brandsma said. “It just gives us a better understanding of how our products are perceived in the marketplace.”


Originally estimated as a $50 million endeavor, the 250,000-square-foot complex, which has been under construction for two years ended up costing $85 million by the time the new facility  was filled with equipment and furnishings.

Bob Nielsen, the company’s project manager, said there were a few surprises that increased the cost , but nothing insurmountable. “As our work on this project evolved, it grew. And along with that, the price  tag grew,” Nielsen said. “We were able to deal with everything.”

An estimated 700 employees will be consolidated there from among a half-dozen locations throughout the Green Bay area, including the company’s old headquarters.

Schreiber’s planned new complex has quickly became a cornerstone of the city’s vision for transforming downtown into a vibrant new center for businesses , residences and attractions.

Once it is fully operational, Schreiber is expected to give downtown a jolt of energy and activity, from employees patronizing nearby restaurants to out-of-town clients staying in surrounding hotels.

Schreiber spokesman Andrew Tobisch said the new building allows the nearly 70-year-old firm to provide its employees, or “partners,” a significant increase in comfort and efficiency.

“We wanted to build it for our partners to have a better environment, but also for our customers to serve them better,” Tobisch said.

The complex features limestone panels on the exterior, a terazzo and wood-toned lobby, a five-story circular staircase and an outdoor courtyard as big as a football field.

In the technology center, employees will find the latest advancements  at their disposal inside meticulously designed laboratories for product development and testing. New food ideas will be tested in controlled settings and presented to clients in large production kitchens.

Previously, such important work was often conducted awkwardly in employee  lunchrooms or converted conference rooms. 

“We never had a facility like this,” Nielsen said. The availability of more sophisticated testing grounds means fewer distractions and more intensive laboratory work on Schreiber’s future products.

Eric Scherwinski, the company’s corporate chef, said his crew of four chefs will be able to host large groups of clients and conduct significant research in state-of-the-art facilities.

Scherwinski said the new center is infinitely more efficient  than the former restaurant space where employees used to operate.

“This is heaven, actually, for us,” he said. “We’re going to be more effective, and we’re going to be better for our customers.”


Source: Green Bay Press-Gazette 

Posted on Wednesday, June 25, 2014 (Archive on Wednesday, July 02, 2014)
Posted by  Contributed by