“The key subcontractors and proj- ect team members worked tirelessly during pre-construction and onsite to lay out locations and tie-ins to minimize mistakes and rework.” A LA CARTE From RSI’s bid in April 2020 to the project’s start in July 2021, there was an extended run-up of more than a year. Even though components were precisely identified in the specifica- tions, “it was very challenging for our project team to efficiently procure materials while maintaining pricing,” Goo says. This was at the height of the pandemic, when prices changed from one day to the next. It was a balancing act. RSI and all members of the project team worked together “in trying to balance what the project requirements are and what we can and cannot do,” Goo says. “And just trying to balance stor- age costs and escalation costs and lead times and making it all fit, and trying to be efficient with both pricing and the work,” he says. OPEN TABLE The project remains on track and is currently slated to wrap in November. “Our team holds weekly OAC meetings, utilizes Procore management software and Lean Construction tech- niques to coordinate the work,” Goo says. “We used what they call the ‘Last Planner System’ or ‘Pull Planning.’ I think that helped us in scheduling. “Bringing in the people who are directly involved in the installation into some Pull Planning sessions was bene- ficial in creating an [overall] schedule that made sense — and getting buy-in from the subcontractors.” Subcontractors and suppliers who went the extra mile, Goo says, include Mid City Restaurant Supply for the center’s kitchen, packag- ing and processing equipment, Elite Mechanical Inc. for HVAC and S&S Taylan Electric Inc. “Collaboration continues to be very important to project success,” Goo adds. “We cannot operate in a vacuum and working together to solve sched- ule, material procurement, unforeseen issues and coordination problems is a must. We do hope that our combined
efforts play a part in achieving the goals for LCC.” The UH has high hopes for the proj- ect, too. “The Wahiawā Product Development Center will be instru- mental in supporting the diversifica- tion of our local economy by adding value to Hawai‘i’s agricultural and food sector industries,” said UH Community Colleges Vice President Erika Lacro in a statement. “It will
take the knowledge, creativity, innova- tion and uniqueness Hawai‘i offers to the next level, creat- ing a robust work- force pipeline and providing the tools and skills for local
farmers and entrepreneurs to take their value-added food products to market and beyond.” Erika Lacro
Photo courtesy Ralph S. Inouye Co. Ltd. Proud to be a part of the team bringing an innovation center to the entrepreneurial and agricultural communities
Photo courtesy Ralph S. Inouye Co. Ltd.
LEEWARD COMMUNITY COLLEGE PRODUCT DEVELOPMENT CENTER
FOUNDED IN 1962 | LIC #ABC-457
808-839-9002 | www.rsinouye.com Achieving construction excellence, and building relationships as strong and enduring as our projects.
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