PIZZA PRODUCTION
Since 1954, Palermo’s has a been crafting award winning pizzas for supermarkets, restaurants and other industries across the country. Their mission has always been to deliver a world-class dining experience while innovating along the way.
Palermo’s Pizza sought a site that could simultaneously expand production, house a world-class R&D program, and provide long-term growth. The West Milwaukee 15-acre property had been previously developed but sat idle for three years with significant barriers to reuse. Working with The Dickman Company (site identification and project developer) and Briohn Building Corporation (design-build general contractor), Palermo’s advanced a plan to replace the site’s structures with a 202,000 SF food production facility.
THE CHALLENGE
The site required complete demolition of legacy buildings, regrading and removal of debris, and planning for heavy food-processing equipment. Geotechnical investigation confirmed the need for dynamic compaction to improve tolerances for slab-on-grade and foundations. Utility coordination and food-grade infrastructure, such as power, ammonia/refrigeration, process water, drainage, and hygiene zoning, were all planned in advance of construction.
The site of the former Froedtert Malt facility, this property presented unusual complexity once demolition was completed. The site underwent dynamic compaction to meet modern load standards. This project is the first large-scale redevelopment West Milwaukee has permitted in many years, requiring close work with inspectors and municipal staff.
THE RESULT
Palermo’s Pizza’s new West Milwaukee facility transformed a blighted, 15-acre brownfield into a 202,000 SF world-class food production and R&D facility. In a highly coordinated effort led by The Dickman Company and Briohn Building Corporation, with support from Excel Engineering, the project moved from concept to full local and state approvals in five months. The project required full demolition and dynamic compaction to meet heavy industrial load requirements. The team delivered a flexible building designed for additional production lines under one roof and a planned expansion of 140,000 SF, securing Palermo’s long-term occupancy in West Milwaukee. The result is a best-in-class food production and innovation center that increases capacity, retains and grows local jobs, and expands the tax base on a previously underperforming site. What stood vacant is now a modern, efficient operation that reflects Palermo’s commitment to the Milwaukee area.