A M King has begun construction on a distribution center for Mexico-based GAB Operations in Laredo, Texas. The new 45,590-square-foot facility, when complete, will provide increased cold storage capacity for fresh produce and will serve as a hub for the company’s U.S. and Canadian customers. The project is scheduled to be completed in October.

As we wrote in our January magazine story about cold storage and ports, ALDI is building a distribution center near the Port of Mobile, in Loxley, Alabama. That facility has officially broken ground, and will be overseen by design-build firm A M King. 

Looking back on what we’ll call 2020 B.C. (Before Coronavirus), the pipeline for cold storage construction was already robust and healthy. According to research by commercial real estate firm CBRE, overall industrial construction—which encompasses cold storage, along with warehouses, distribution centers, manufacturing facilities, self-storage, office and flex space—was at 298 million square feet (MSF) before COVID-19, bolstered by the ongoing rise of e-commerce. 

Integrated Design-Build firm A M King has begun construction of a 262,000-sf ripening and cold storage distribution center for Mission Produce, the world’s largest grower, packer, and shipper of Hass avocados. The new facility will be located in Laredo, TX at the Pinnacle Industry Center on 32.6 acres adjacent to the Rio Grande River and the Mexican Border. It will allow the company to capitalize on the continued popularity of its signature product in the nation’s busiest land port. Mission plans to initially hire 75 employees when the project is complete in May 2021.

A M King, a fully integrated Design-Build firm, has begun renovation of an existing shell building for Martin’s Distribution Inc., a Charlotte-based food distributor. The new food distribution and storage facility will allow the company to capitalize on growing demand from its customers for fresh, quality products. The project is scheduled to be completed by May 2020.

A M King has completed renovation of an 88,000-square-foot facility that houses Southern Foods’ meat, seafood and cheese processing operations. The new building allows the 66-year old company to operate in a larger, more modern space, handle greater volumes, and save money in repairs and maintenance, thereby bringing even more competitive pricing to its marketplaces.