Nick Strube, Vice President at FoodTech, sits down with Vince Free to discuss the unsexy-but-essential world of cold storage and food processing construction. But the real story is simpler: two Wisconsin guys who graduated from UWM the same year, played bags at Brewers games, and somehow never crossed paths until now. Nick's been in the industry for twenty years because someone gave him a foot-in-the-door opportunity, and he just kept saying yes — to learning new tasks, to seeing how food actually gets made, to building the kinds of spaces that keep America fed. In this episode, you'll learn how food production facilities demand a completely different design philosophy than cold storage warehouses, how FoodTech sequences massive European equipment through tight spaces, how modern 3D modeling and iPad walkthroughs are changing the game on job sites, and the story of the time FoodTech had to retrofit an ice cream freezer with a foot of ice between the panels, working in five feet of space while the conveyor stayed running and the world was locking down. A warm, hometown-flavored conversation that makes the industry feel small in the best way.

❄️ Cool Takeaways:

• The UWM Graduation-Year Reveal — Vince and Nick discover they graduated from the same school, the same year (2005–2006). The moment crystallizes why Vince has been hunting Nick down — two Wisconsin guys living parallel lives in the same industry. 
• Sanitary Design: Where Food Production Gets Complex — Nick explains why food production facilities require elaborate wash-down protocols, bacteria containment design, and material selection — unlike cold storage, which is 'a little more flexible.' The stakes are E. coli, listeria, cross-contamination. 
• The Mister Rogers Factory-Tour Callback — Nick describes his genuine joy at factory tours — seeing how food is made, understanding the logic of production flow, experiencing the wonder he felt as a kid watching Mister Rogers. This is why he stayed in the industry for twenty years. 
• Revit & iPad Procore: Virtual Walkthroughs Before Construction Begins — FoodTech construction managers carry iPads on job sites and can stand in a physical location while viewing the 3D model on their device — seeing finished conditions and avoiding the RFI nightmare that slows traditional projects down. 
• The Ice Cream Freezer Rescue: A Foot of Ice, Five Feet of Space, Spring 2020 — A repeat client's ice cream freezer had a foot of ice between the panels due to vapor leaks. With racking tight to the wall, a conveyor running, and COVID lockdowns beginning, FoodTech engineered a solution to replace a 30-foot-high wall in a five-foot workspace while keeping the facility operational. 
• Boston vs. Wisconsin Accents: The Office Rivalry — FoodTech has offices in Rockland, Massachusetts and Brookfield, Wisconsin. The teams regularly debate whose accent is thicker — and despite Vince's failed Borat impression, the Wisconsin crew holds its ground. 

🔗 CONNECT WITH NICK

You can find Nick Strube here:

Website: https://foodtech.com/

LinkedIn: https://www.linkedin.com/in/nick-strube-aia-47467710b/

🎯 Sponsored By:

Rytec High Performance Doors

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Fastener Systems Inc. (FSI)

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