When Nabisco Company contracted Interbake Foods to produce fat-free cookies, Interbake had to double its production capacity -- fast. Interbake turned to W.A. Klinger. The company asked Klinger to design and build a facility that would double the space of its existing facility, without disrupting its ongoing production. On top of that, Interbake wanted it completed as fast as possible.
W.A. Klinger met the challenge. They designed and constructed the 100,000 square-foot addition in seven months. Construction began in October 1994 and by May 1, 1995, Interbake began production at its new facility.