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, 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.

08/27/2026

Register for PACK EXPO International 2026 for FREE with comp code 31P01. Visit WEBBER/SMITH Associates, Inc. in booth -8549! https://t.co/Fr1WV6qJE3

08/12/2026

Renovation inside an active food facility is never just renovation. webbersmith.com

Planning a facility renovation? Connect with 🟥 WEBBER/SMITH:

🟥 It is sequencing.

🟥 It is temporary conditions.

🟥 It is keeping production moving.

🟥 It is protecting food safety.

🟥 It is coordinating utilities.

🟥 It is maintaining access.

🟥 It is planning around people, equipment, sanitation, inspections, and construction activity.

A renovation can look simple on paper and become complex in ex*****on.

That is why the design conversation has to include how the work will actually happen.

In food and beverage facilities, the path to the finished condition matters almost as much as the finished condition itself.

08/05/2026

Temperature control is not just a refrigeration question. webbersmith.com

Explore WEBBER/SMITH’s refrigeration and low-temperature design experience:

It touches receiving.
Storage.
Processing.
Packaging.
Employee comfort.
Shipping.
Product integrity.
Energy use.
Maintenance access.
Future capacity.

In food and beverage facilities, cold chain performance depends on how refrigeration design fits into the larger operation.

A cold room does not exist by itself.

It connects to docks, doors, air movement, product velocity, racking, staging, utilities, and the realities of daily throughput.

That is why temperature-controlled spaces need to be planned as part of the whole facility.

07/29/2026

Opening day is not the finish line. webbersmith.com

Start your next facility planning conversation:

The real test comes after the ribbon is cut.

Can production hit target volume?
Can sanitation teams access what they need?
Can employees move efficiently?
Can maintenance reach the systems that matter?
Can cold storage support demand?
Can shipping and receiving keep pace?
Can the facility flex as the business changes?

Food and beverage facility design has to look beyond completion.

It has to consider the daily realities of operating, maintaining, cleaning, staffing, expanding, and improving the facility over time.

That is where long-term value is created.

07/22/2026

Food safety is shaped long before production begins webbersmith.com

Learn how WEBBER/SMITH approaches food-safe facility design:

It is shaped by paths, zones, adjacencies, utilities, materials, access, temperature control, sanitation, employee movement, and the way raw and finished products move through the building.

In food and beverage environments, design decisions can either support discipline or create friction.

That is why food safety cannot be treated as a final review item.

It has to be part of the earliest conversations about planning, layout, flow, and systems.

A food-safe facility is not just cleaner.

It is better thought through.

07/15/2026

Food facility design gets risky when disciplines work in isolation webbersmith.com

See how WEBBER/SMITH coordinates food and beverage facility design:

The building affects the process.
↘️
The process affects utilities.
↘️ ↘️
Utilities affect layout.
↘️ ↘️ ↘️
Layout affects sanitation.
↘️ ↘️ ↘️ ↘️
Sanitation affects people flow.
↘️ ↘️ ↘️ ↘️ ↘️
People flow affects food safety.
↘️ ↘️ ↘️ ↘️ ↘️ ↘️
Refrigeration affects storage, docks, equipment, and energy demand.

That is why coordination is not a nice-to-have in food and beverage facility design.

It is the work.

When architectural, structural, mechanical, electrical, refrigeration, process, packaging, material handling, and project management considerations come together early, better decisions become possible.

07/08/2026

Before you ask, “How much space do we need?” ask these five questions - webbersmith.com

Explore WEBBER/SMITH’s facility planning services:

1. What operational constraint are we actually trying to solve?
2. What product, people, packaging, and waste flows will change?
3. What utility, refrigeration, and process systems will be affected?
4. What must remain operational during design, construction, or renovation?
5. What future growth should we avoid blocking?

Square footage is only one part of the answer.

In food and beverage facilities, the better starting point is how the operation needs to work.

The strongest plans connect capacity, food safety, utilities, refrigeration, material handling, and constructability before expensive decisions get locked in.

07/01/2026

Growth usually sounds exciting before it reaches the facility. webbersmith.com

Planning growth, renovation, or expansion? Learn how WEBBER/SMITH can help:

A new customer.
A new product line.
A new packaging format.
A new distribution opportunity.
A new volume target.

Then the operational questions begin.

Where will ingredients stage?
Can the line support the volume?
Is cold storage sufficient?
Do utilities have capacity?
Will docks, traffic, sanitation, and employee flow hold up?
Can construction happen without disrupting production?

That is why facility planning belongs early in the growth conversation.

A good facility plan does not just react to opportunity.

It helps make opportunity executable.

06/29/2026

Great engineering careers don’t start with experience. They start with curiosity. webbersmith.com

Explore how we build talent at webbersmith.com

We’re excited to welcome Gabe Herbst back to WEBBER/SMITH as an Electrical Engineering Intern. https://buff.ly/6W5N3dg

Gabe brings a strong interest in power and control systems, shaped by a deeper understanding of how modern infrastructure is evolving to support growing energy demands.

That matters more than most people realize.

In food and beverage facilities, electrical design decisions aren’t just about compliance. They directly impact uptime, process stability, and long-term operating cost.
Early in their careers, engineers often focus on the technical solution. The real differentiation comes from learning how to balance:

- Client requirements
- Operational constraints
- Long-term reliability

Gabe already leans into that mindset, especially in how he approaches client collaboration.

His perspective on "finding the right compromise" is exactly how projects stay on schedule and avoid costly redesigns late in ex*****on.

"Hello, my name is Gabe Herbst. I am an electrical engineering student at Penn State with a strong interest in power and control systems. I am excited to apply my knowledge to satisfy our customers and further WEBBER/SMITH’s already prestigious reputation in the food and beverage industry."

Welcome back, Gabe!

06/24/2026

Food and beverage facilities are not generic buildings. webbersmith.com

Start a facility conversation with WEBBER/SMITH:

They are operating systems.

They have to support product safety, ingredient movement, packaging, people, refrigeration, utilities, cleaning, storage, shipping, and future growth - often while the business continues changing around them.

WEBBER/SMITH focuses on the environments where food is produced, processed, stored, and distributed.

That focus matters because the right design partner should understand more than walls, slabs, and rooflines.

They should understand what the facility is supposed to make possible.

For food and beverage leaders, the question is rarely just “Can we build this?”

The better question is:

“Will this facility work for the way we need to operate?”

Address

20 Wright Avenue
Lititz, PA
17543

Website

https://www.webbersmith.com/

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