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U.S. Foodservice-Port Orange Breaks Ground on $33-Million Expansion

PORT ORANGE, Fla. (August 6, 2010)—U.S. Foodservice broke ground this month to expand its Port Orange division's food distribution center to 409,000-square-feet and support the continuing growth of the company's Central Florida distribution business.

Construction on the $33-million expansion at 5425 S. Williamson Blvd. is expected to be completed by July 2011.

Once the expansion is complete, the company will close its nearby Ormond Beach location. Its more than 330 employees will move to the new facility which will have a combined workforce of more than 500. This consolidation will make Port Orange the hub of its central Florida business which serves nearly 5,000 restaurants, healthcare facilities, hotels, schools and government agencies throughout the state, southeast Georgia and southern Alabama.

"Our business is growing and we need more space to serve customers," said Pat Kelly, president of U.S. Foodservice-Port Orange. "The expanded facility will enable us to respond more efficiently to our customers' needs while serving a growing market from a modern and strategically located distribution center."

Despite two prior expansions, the company had exhausted capacity at the Ormond Beach facility, Kelly said. The 60-acre site at Port Orange, however, offers ample space for growth. The expanded facility will offer:

  • Capacity for 14,000 fresh, frozen, non-perishable and non-food products
  • 127,000-square-feet of freezer space
  • 48,000-square-feet of refrigerated space
  • 155,000-square-feet of dry storage space
  • 51 loading docks

Kelly said the consolidated facility will feature the latest in food storage technology, including one of the largest private refrigerated transport fleets in Florida. The facility will also feature motion-activated and energy-efficient lighting to reduce energy consumption. As important, serving the region from one location will enable U.S. Foodservice to reduce the impact to the environment while increasing efficiency and improving customer service.


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