Employee Newsletter - June 2017

Mixing Technology, Estimating and Planning

Read how Walbridge Senior Estimator Taimoor Khan is utilizing visual communication to give clients added value.

Learn how he’s estimating using 3D Macro BIM to combine estimating and technology.

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DIG Honored with Two Awards

Devon Industrial Group (DIG), a joint-venture between Walbridge and Devon Contracting, was recently honored by both Toyota and Ford Motor Company with awards recognizing superior performance.

In June, Toyota presented David Burnley, Sr., CEO of DIG, with its Superior Performance Award for Construction, Machinery & Equipment. DIG recently completed a major project for Toyota in York Township, Mich. In 2016, the project team logged 180,000 man hours with zero safety incidents.

In May, Ford recognized DIG as a top global supplier at the automaker’s 19th annual World Excellence Awards ceremony.

Ford recognized DIG for demonstrating superior quality, delivery and cost performance throughout 2016.

“My heartfelt gratitude is extended to the entire staff of Devon Industrial Group for your steadfast and unwavering support, your commitment to exceeding our customers’ expectations and your dedication to continued success,” Burnley said following the Ford award ceremony.

DIG and Walbridge first teamed on projects back in the 1990s with encouragement from Ford. The automaker wanted to see more involvement in its construction projects by minority business enterprise (MBE) companies. Walbridge served as mentor and DIG, an MBE, developed the entrepreneurial skills and business acumen to become a sizeable construction firm in its own right.

Chef Rob’s Barley Salad w/ Raisins and Jalapeños

Chef Rob Welker has extensive culinary experience, including working for some of the top restaurants in southeastern Michigan and training around the world. He cooks and serves lunches weekly at our headquarters in Detroit. Here’s his recipe for a popular dish.

Ingredients Amounts
Barley 8 wt. oz.
Chicken Stock 3 cups
Shallots 2 ea.
Leeks, ¼-inch dice 1 ea.
Pistachios, roasted, chopped 1/3 to ½ cup
Navel Oranges 2 ea.
Dark raisins ¼ cup
Jalapeño Chile, minced 1 ea.
Orange juice 2/3 cup
Curry powder 2 tsp.
Salt As needed
Lemon juice 5 tsp.
Honey 2 tsp.


  1. Combine the barley and stock in a medium saucepot. Simmer until barley is tender, approximately 45 minutes. Drain and cool barley.
  2. Roast the shallots in a 450F oven until dark brown; allow to cool and chop coarsely.
  3. Sauté the leeks in olive oil until tender and set aside.
  4. Segment the orange.
  5. Combine the currants, raisins, jalapeno and orange juice in a medium saucepot. Bring to a boil, remove from the head and allow to steep for half an hour.
  6. In a large bowl, stir together the curry, salt, lemon juice and honey. Add the barley, shallots, leeks, orange segments and orange juice mixture.
  7. Toss to combine and allow to sit for one hour before serving. Taste and adjust seasonings, if necessary.
  8. Serve at room temperature.

Walbridge Team updates Monroe-area Holiday Camp

Walbridge donated equipment and man hours to the Monroe County Intermediate School District’s Holiday Camp to construct the camp’s outdoor auditorium for music and entertainment.

The auditorium consists of new seating, cantilevered trellis, performance stage and paved concrete access.

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Company Creates New Stretch & Flex Video

Her “day job” is Corporate Safety Manager, but Melissa Czarnecki recently played the role of fitness workout video instructor.

Melissa teamed with Nate Klenk to create an 11-minute video aimed at helping construction trades and facility workers stretch and flex properly before beginning work.

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