WEBBER/SMITH Group

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Lititz, PA
WEBBER/SMITH Group

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from WEBBER/SMITH Group, Engineering service, 20 Wright Avenue, Lititz, PA.

The WEBBER/SMITH Group is a multi-discipline design and planning, engineering, and architectural firm which specializes in serving the needs of the food industry.

05/29/2026

Most facility expansions do not fail in design. They fail in the tie-ins. https://www.webbersmith.com/

At IDDBA 2026 you will see great equipment and product ideas.
The hidden risk shows up later when utilities and sanitation routing get decided under time pressure. https://www.iddba.org/iddba-show

A practical way to reduce risk early:
- Confirm utilities capacity and routing (power, hot water/steam, refrigeration, drainage)
- Validate people and product flow, especially around RTE and allergens
- Plan phasing based on how you actually run production, not a perfect-world schedule.

If you will be in Orlando June 7-9, book 15 minutes with Jeremy at WEBBER/SMITH:
https://meetings-na2.hubspot.com/jeremy-belk

05/27/2026

Q: What does WEBBER/SMITH actually design?
A: Facilities and systems that support food and beverage operations.
webbersmith.com

That can include new facilities, renovations, expansions, master planning, building design, food safety consulting, refrigeration design, process and packaging systems, mechanical and electrical systems, plumbing, structural engineering, material handling, and more.

But the deeper answer is this:

We design around the realities of production.

The facility has to support sanitation.
The utilities have to support the process.
The flow has to support efficiency.
The layout has to support people and product.
The building has to support the business.

That’s why food and beverage facility design is never just one discipline. It requires coordination across many.

Have a question you’d like us to answer in a future post? Drop it in the comments—or visit webbersmith.com to connect with our team.

05/22/2026

The show floor creates (sweet & salty) momentum.

The facility plan turns momentum into ex*****on.

If Sweets & Snacks 2026 sparked conversations around new products, expanded distribution, added volume, cold storage, packaging changes, or future growth, now is the right time to look at the facility implications. https://sweetsandsnacks.com/

The best decisions usually start before constraints become urgent.

Webber/Smith works with food and beverage manufacturers and distributors to evaluate facility planning, food-safe design, refrigeration, process and packaging systems, material handling, utilities, and coordinated engineering needs.

If your post-show follow-up list includes a facility question, let’s talk.
Book a meeting with us here:
https://meetings-na2.hubspot.com/jeremy-belk

05/19/2026

Walking Sweets & Snacks this week?

As you explore what’s new in candy, snacks, packaging, ingredients, and distribution, it’s worth asking one more question:

What would this opportunity require from the facility behind it?

For manufacturers and distributors, growth can affect far more than sales. It can affect receiving, storage, production flow, packaging, sanitation, refrigeration, utilities, docks, and future expansion plans.

That’s where early facility thinking matters.

If you’re at Sweets & Snacks https://sweetsandsnacks.com/ and want to discuss an upcoming facility challenge, Webber/Smith would welcome the conversation.

Book time with us:
https://meetings-na2.hubspot.com/jeremy-belk

05/18/2026

Before expanding a food or beverage facility, ask these five questions...well six:
Considering a plant expansion or facility renovation? Connect with WEBBER/SMITH at webbersmith.com.

1) What problem are we really trying to solve—capacity, flow, storage, labor, sanitation, utilities, compliance, or all of the above?

2) Can the current site support the expansion from a utility, access, and layout standpoint?

3) How will raw materials, packaging, people, waste, and finished goods move through the space?

4) What existing operations must stay active during construction or renovation?

5) Are we planning only for today’s need—or also for tomorrow’s growth?

A successful expansion starts before the first drawing. It starts with the right questions, the right disciplines at the table, and a clear understanding of how the facility actually operates.

That early thinking can make the difference between adding space and adding lasting value.

If you work in food processing, cold storage, distribution, operations, construction, or capital planning—we’re glad you’re here. Check us out at webbersmith.com

05/15/2026

Sweets & Snacks 2026 is almost here - and for food and beverage manufacturers, the conversations in Las Vegas often go far beyond products and packaging.

New launches, new channels, new customer demand, and new distribution opportunities can all create facility questions:

Can the current plant support added volume?
Is the process flow ready for the next product?
Will cold storage, utilities, docks, packaging, and sanitation keep pace?
Is expansion or renovation on the horizon?

Webber/Smith helps food and beverage companies think through the facility side of growth → from early planning through coordinated engineering and building design.

If you’ll be at Sweets & Snacks https://sweetsandsnacks.com/ and want to talk facility planning, food-safe design, refrigeration, process flow, or expansion strategy, schedule time with us:

https://meetings-na2.hubspot.com/jeremy-belk

05/13/2026

In food and beverage facilities, good design is about more than square footage.
It’s about movement.

Planning an expansion, renovation, or operational improvement? Visit webbersmith.com to see how thoughtful facility planning can support your next move.

The movement of raw materials.
The movement of people.
The movement of packaging.
The movement of finished product.

The movement of utilities, air, water, refrigeration, and waste streams that support the operation every day.

When those movements are planned well, facilities become easier to operate, easier to maintain, and better aligned with food safety expectations. When they are not, small inefficiencies can become long-term operational headaches.

That’s why facility planning deserves attention early—before equipment is installed, before walls are moved, and before expansion decisions become expensive to reverse.

At WEBBER/SMITH, we look at the facility as a working system—not just a building. webbersmith.com

05/04/2026

Who is WEBBER/SMITH?
We’re not a generalist firm trying to learn food and beverage facilities as we go.

Have a facility challenge on the horizon? Start the conversation at webbersmith.com

We’re a group of engineering and building design professionals focused on the environments where food is produced, processed, packaged, stored, and distributed. That means our work lives at the intersection of facility design, food safety, production flow, utilities, sanitation, refrigeration, and constructability.

Every project asks a different question:

How do we expand without disrupting operations?
How do we improve flow and food safety?
How do we plan for future capacity?
How do we coordinate building systems around process needs?
How do we create a facility that works - not just on paper, but in production?

That’s the kind of thinking we bring to the table.

04/30/2026

Hello again from WEBBER/SMITH! 🏢
We’ve been a little quiet here but never quiet behind the scenes.

Follow along, reconnect with us, or visit webbersmith.com to learn more about how we support food and beverage facility design.

For nearly 50 years, our engineers and designers have been helping food and beverage companies plan, improve, expand, and optimize the facilities that keep products moving safely from concept to consumer. From food-safe facility planning to refrigeration, process, packaging, material handling, mechanical, electrical, plumbing, and structural design, our work has always centered on one thing: creating comprehensive solutions for complex operational challenges.

As we become more active here, we’ll be sharing practical insights, project perspectives, design considerations, and the kind of behind-the-scenes thinking that helps food manufacturers and distributors make better facility decisions.

If you work in food processing, cold storage, distribution, operations, construction, or capital planning—we’re glad you’re here.

Interested in starting a new design project - connect today: https://www.webbersmith.com/services/

01/01/2024

As we bid farewell to another year, we at WEBBER/SMITH extend our heartfelt gratitude to our valued clients, dedicated team, and supportive community. Your unwavering commitment and collaboration have been pivotal in navigating the challenges and celebrating the successes of the past year.

As we step into 2024, we are filled with optimism and excitement for the opportunities that lie ahead. Our commitment to excellence, innovation, and building strong relationships remains steadfast. We are eager to continue our journey together, fostering growth and achieving new milestones.

Address

20 Wright Avenue
Lititz, PA
17543

Website

https://www.webbersmith.com/

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