| Follow Us:

Development News

2533 Articles | Page: | Show All

Donation boosts OU's industrial robotics and automation programs

Oakland University will build a four-year industrial robotics and automation program thanks to a donation from a leading supplier of industrial robots.

ABB Robotics' $50,000 gift to OU's School of Engineering and Computer Science will prepare future graduates for work in the industry and companies such as ABB. ABB will also offer an internship to OU students. Three members of the ABB Robotics executive team are OU grads.

One of them, Michael Mahfet, vice president and general manager for ABB, says "We might be a little biased, but we know OU is a highly regarded school in the engineering community. We're pleased to be able to play a part in advising the SECS on their new robotics curriculum. Ultimately, it's good for OU and it's good for companies like ours. The automation industry is changing so fast that it's important to have your finger on the pulse of what customers want.”

Dr. Louay M. Chamra, dean of the School of Engineering and Computer Science, says OU's relationship with the industry strengthens its push to become a "premier research center in this area."

"There have been strong advances in manufacturing, both in southeast Michigan and across the United States," Chamra says, "and industrial robotics has been at the heart of much of that development."

Source: Automation Alley and Oakland University
Writer: Kim North Shine

Dark Room Photography shooting from new Mt. Clemens studio

Photographer Kelly Zatkoff's' skills have developed into such a solid customer base that she's opening a studio in downtown Mount Clemens.

She and partner Angie Schultz are opening The Darkroom Photography Studio on March 22 at 54 New Street.

"All the endless nights have finally paid off," Zatkoff says in her announcement of the studio grand opening.

The studio will allow her to get creative indoors, and she will continue her off-site shoots of babies, weddings, high schoolers and more.

Source: The Darkroom Photography Studio
Writer: Kim North Shine

Valentine Distilling to triple distillery space in Ferndale

Valentine Distilling's gin is taking a similar path as its vodka. It's winning awards, racking up orders in Michigan and several states, and is on the way to putting the Ferndale craft liquor maker on the world map.

Valentine's latest award, and probably the most significant, came last month when its Liberator Old Tom was named the World's Best Cask Gin by the World Gin Awards in London. Valentine makes a traditional gin, cask gin and whiskey, all released last year. Distribution of its original Valentine Vodka began in 2009.

"We've received many awards, many important ones, but this is a really big one…This came out of London, the home of gin," says founder Rifino Valentine. "I always have high expectations for our products. [We're] not just a local distillery, but this blew us away."

The award is one thing. Keeping up with demand is another. Valentine is in the process of renovating a 15,000-square-foot space in Ferndale into a distillery that will quadruple its output capacity. The new facility is expected to be ready for production in the fall of 2014, says Valentine. At about 5,000 square feet, the current distillery space, which is paired with an often-packed tasting room, will become the pilot distillery, the research and development area, he says.

Research and development is a slow and deliberate process and the reason, Valentine believes, for the success of Valentine Distilling's small-batch spirits.

"We were working on that gin for three or four years," he says. "I never just release stuff to get it out. I want to make sure it's competitive internationally and nationally…That's why it took us years…figuring out the botanicals and figuring out how the taste changed as it aged."

Even before the award, it became clear that Valentine needed to step up capacity.

"My distributors on the East Coast and in Chicago are calling, 'How much can we get and how soon?' "

Michigan is likely to follow suit.

"In Michigan vodka is still really big…The craft cocktail and craft spirit movement is just starting to hit Michigan right now and it's already been going on and is at full steam on the coasts and in cities like Chicago," he says. "So we get a large number of orders in Michigan for our vodka now, but the gin will come.

"The Liberator, we call it a new western gin or an American gin, because the flavor profile strays away from London dry or extra dry. It doesn't just smack you in the face with juniper…It's complex with a beginning, middle and end, with spices like cardamom, coriander and cinnamon."

Valentine, who left a successful career on Wall Street to launch a small-batch liquor company about six years ago, chose Michigan over Miami or other big cities, as a way to help the state by adding a small business to the books. He says the growth and the expansion in space and products was always part of the business plan, but the best part is seeing Michigan's distilleries and craft cocktails take off and make a significant contribution to the local and state economy.

"Looking back on it, it's pretty fun.. Probably five other distilleries have opened or are opening within five miles of us. It's funny to think back to 2008 and actually watch this industry grow. I mean just in the last couple of years alone we've generated a couple million dollars in tax revenue for the state," Valentine says. "It's so neat to see the industry thrive. It's so cool to help the state come back. It's one thing to talk about it, but to actually see it come to fruition is deeply meaningful."

Source: Rifino Valentine, owner, Valentine Distilling
Writer: Kim North Shine

Life Time Athletic bringing luxe workouts to Bloomfield

The national Life Time Fitness corporation will open its first Life Time Athletic in Michigan this summer, a high-end health club with an extra emphasis on service, luxury and exclusivity.

The state's first Life Time Athletic will open at 4106 Telegraph Road in Bloomfield, likely by the third week of June and earlier than the planned Fourth of July opening, says General Manager Beth Bock, a long-time Life Time Fitness employee who has hoped for a decade that a Life Time Athletic would come to metro Detroit. Life Time Fitness has seven clubs in Michigan and 109 around the country.

"This is our luxury brand, kind of our executive brand…This will be a diamond-level club, which is our highest level of membership," she says.

The building comes in at three floors, taking up nearly 75,000 square feet. The club includes higher-end fitness equipment, Bock says. "We have high-end equipment as it is, but this takes it to a whole new level."

At Life Time Athletic the staff-to-member ratio is lower: "We want to anticipate our members' needs," she says. The men's and women's dressing rooms are about luxury treatment with their own whirlpool spas, dry saunas and eucalyptus steam rooms and "every item you can think of. Don't bring a thing from home," Bock says.

There are adult fitness studios for yoga, barre and group workouts and studios for children, who are a crucial part of the Life Time Athletic membership. It includes three hours of daily programming, from yoga and zumba to arts and crafts and language arts for children. Child care can be arranged for different caregivers to do pick-ups or drop-offs.

Life Time Athletic also offers a testing lab, where registered dietitians measure overall health from vital signs to food sensitivity and hormone levels that dictate diets, best times to work out, and more.

Membership also comes with access to special programming and fitness destination trips. "We're not a gym with equipment and four walls," Bock says. "We really are a health club. Education and even entertainment is a part of that."

Life Time Athletic will be hiring 225-250 employees, about 70% of whom will be full-time. Usually just 30-40% of the staff is full-time, Bock says.

"We want full-time, dedicated, career-minded people here to serve the members," she says.

A preview center for the future Life Time Athletic is open at 4036 Telegraph, next door to the construction site for potential members who want to see renderings, plans and learn about membership.

Source: Beth Bock, general manager, Life Time Athletic, Bloomfield
Writer: Kim North Shine

Grosse Pointes get new breakfast & lunch option at Jagged Fork

After a major makeover, a former Biggby's coffee shop in Grosse Pointe Farms has reopened as a breakfast, lunch and brunch spot that's attracting east siders with its offbeat menu and fresh, cozy dining room.

The Jagged Fork opened March 3 on busy Mack Avenue, and after a slow build-up the restaurant was packed by the weekend with customers "who have been so wonderful, so supportive," says The Jagged Fork co-owner Francesco Adamopoulos.

"We're anticipating we'll have big crowds this week. So far I've loved the community. The reception has been nothing but warm. I swear after I talk to people, and I'm thinking about them after they leave, I just feel so good about them. They are just so salt of the earth."

Adamopoulos, who was born into the restaurant business as one of three children of Greek parents who spent every summer in Greece for years running a banquet hall, is a partner in the restaurant with his brother, Stavros Adamopoulos, and a business partner, Tom Teknos. The Jagged Fork is their third restaurant venture; the first being Zoe's House of Pancakes, which is in West Bloomfield and owned by Stavros, and the second, The Hudson Cafe in Detroit. The parents have owned The Hercules Family Restaurant in Farmington Hills since the mid-1980s, after having a restaurant and store in South Africa in the 1970s.

The Jagged Fork's menu borrows from its partner restaurants' menus -- including a Latin-influenced breakfast such as huevos rancheros, a popular turkey burger, and homemade corned beef and hash. Adamopoulos and his chefs make the salsa verde and salsa ranchero in house. The creative menu offers four different kinds of eggs benedict, a long list of unusual and classic omelets, skillet breakfast dishes, sweet and savory crepes, pancakes, waffles, and sandwiches and salads for lunch.

"We've always done chores for the restaurants: peeled potatoes, unloaded fish, set and bused tables. We were born into it."

The owners' decision to move into the vacant Biggby's brings back to life a block at 18480 Mack Avenue. It was quieted at the end of 2012 when the Michigan-based coffee shop failed to reach a lease agreement. The Biggby has since reopened at a new location on Mack Avenue in Grosse Pointe Woods.

Adamopoulos says the location "kind of found us" when the realtor who leased them The Hudson Cafe spot told them about a "great spot in Grosse Pointe" as the owners were contemplating whether to open their next restaurant in Grosse Pointe or Troy.

While all is going well so far, it's stressful being just 27 years old and responsible for the restaurant's success and the financial well-being of a dozen employees.

"When you open a new business you're stressed out, you're scared. There's a lot on the line. I'm a young guy. It's crazy doing something so big at this age," he says. "But the customers really make it fun. When you have customers like we've had this week, it's so much fun to come to work. I've been overwhelmed by the show of enthusiasm."

Source: Francesco Adamopoulos, owner, The Jagged Fork
Writer: Kim North Shine

Dearborn builds splash pad as family amenity

The city of Dearborn is installing a splash pad and spray park on the east side of the city, giving current residents a free and fun activity and potential residents an amenity that might make Dearborn a good place to call home.

Construction on the splash pad at Hemlock Park is expected to begin this spring and opening day will come this summer, no later than the Fourth of July.

The splash pad will have two dozen shooting, squirting and spraying water features from colorful shapes. A 20-foot umbrella will stand near the splash pad as will six park benches. A decorative iron fence will surround it all.

Vortex Midwest out of Williamston, MI will build the splash pad. The city plans to add a splash pad to west Dearborn in the future as planners look for ways to add aquatic recreation to city amenities.

"We’re pleased to add the splash pad to our recreational options," says in a statement announcing the splash pad construction, " and know that families, especially those with young children, will find it a perfect way to spend a summer afternoon."

Source: city of Dearborn
Writer: Kim North Shine

Revolver restaurant in Hamtramck thrives on revolving chef concept

The owners of revolver saw promise in melding the concept of table d'hôte -- a set, pre-selected menu at a fixed price - with up-and-coming chefs, a belief in using locally sourced food and a desire to build a community around it all. And in just under six months, they are seeing their vision catch on.

Tunde Wey, who with Peter Dalinowski opened revolver at 9737 Joseph Campau in Hamtramck in September, says revolver will be adding to its list of revolving chefs and opening more days for its reservation-only seatings.

Instead of serving dinner only on Fridays and every other Saturday, revolver will also be open every Saturday and some Sundays.

"We want to grow with demand naturally as opposed to trying to force it,"  says Wey, who describes revolver and the chefs he and Dalinowski select to prepare the day's meal as "artisanal fare, handmade, farm-to-table with attention to detail. Typically the food is new American, he says, but guest chefs have also served Japanese sushi and Indonesian food.

"We're open to all kinds of food genres. But we want food that's approachable and comfortable," says Wey, who like Dalinowski is a self-taught chef and entrepreneur.

The pair wanted to go into the restaurant business and do it in a way that it spoke to things they care about: nurturing the cooking community, bringing people who love different food experiences together and operating in a socially responsible way.

"We've gotten tons of requests from chefs recently and we sell out our dinners," Wey says. "There are so many talented chefs and caterers here waiting to be discovered, and so many people out there who want to try their food first."

The restaurant has room for 36 guests per seating, but can go up to 40. Tables -- the four six-tops and one 12-top -- are seated so that guests often make new acquaintances in their dining companions.

"We have people making friends, getting phone numbers," says Wey. "We're hoping to facilitate a marriage one day."

Want to hear more thoughts from Wey on revolver? Check out his November 2013 blog post on Metromode's sister publication, Model D.

Source: Tunde Wey, revolver
Writer: Kim North Shine

Nom Nom's Cupcake Factory to add third shop & pizzeria in Detroit

After building a successful bakery in Westland and then Northville, Nom Nom's Cupcake Factory & Sweets Shoppe is taking its baked goodies to a third location, this one in Midtown Detroit. It's also building a pizza restaurant next door.

Nom Nom's Midtown is expected to open in late spring or early summer at 15 E. Kirby in Midtown, says Michelle Meador, project manager for LA Wier, which owns Nom Nom's, Rockstarz Karaoke Bar in Garden City and the future Detroit Pizza Co., which has no opening date set as the owners want to go slow with their first pizza restaurant. It will be located next door to Nom Nom's, within walking distance of some of Detroit's largest institutions.

They chose to expand from the suburbs to the city to be a part of the Midtown business boom, Meador says.

"We got a really great opportunity to go into that location and Detroit is just buzzing with entrepreneurship and new small businesses," she says. "We are excited to be a part of it."

Midtown draws customers from two of the city's largest employers: Detroit Medical Center and Wayne State University. Wayne State students and employees and visitors to the Detroit Institute of Arts are potential customers as well.

Detroit Pizza Co. will not "be just a fast food pizza. We want a slice of pizza that tastes great and is affordable, a good quality product at a great price…There's a little rumor we will have beer to go with your pizza."

"It's going to take us longer to do Detroit Pizza Co. because we've never done it before. The cupcake shop is pretty cookie cutter. We learned how to do it with our first location in Westland. The pizza place is very different and detailed…The amount of good, quality equipment, training a great staff, will be more intensive. We don't want to slap something together to make a quick buck. We want this to succeed just like Nom Nom's."

Nom Nom's is known for its fresh-baked favorites, such as booze cupcakes like Amaretto Sours and Irish Car Bomb, candy sweet treat cupcakes such as Butter Finger, Almond Joy and and Heath Bar, and soda pop and cheesecake flavors. It's a takeaway bakery as well as a thriving special-order business that makes different items, such as edible business cards.

Mother-daughter team Laura Wier and Jennifer Ryan have caught on in a short time with Nom Nom's. The Westland shop opened in April 2011. The Northville location launched in November 2013. In that time, it's also been voted "best cupcakes" for three years by readers of Real Detroit.

Source: Michelle Meador, project manager, LA Wier
Writer: Kim North Shine


The Bird & The Bread offers Euro-style, family-friendly eats in Birmingham



It was always a part of the plan for The Bird & The Bread to be a welcoming restaurant for families.

What was not as planned was the extent to which family would play into the charmingly-named, stunningly designed and decorated space where food described as modern Euro casual with an American twist is being brought to Birmingham by the owners and creators of Vinology in Ann Arbor and and Vinotecca in Royal Oak. The Bird & The Bread at 210 South Old Woodward opened for dinner Feb. 22 and will open for lunch March 25. It is connected to The ELM, a banquet room for about 150 guests that is under construction and will open March 18. Brunch will be served at The Bird & The Bread before Easter.

But back to the family ties. First, the restaurant name. It comes from the nicknames given to the twin 3-1/2-year-old children of the owners by their grandfather. One, the smaller girl with a cry more like a squawk, was dubbed The Bird. The heftier son was more like a dense loaf of bread and took his nickname from that.

Later, as the family thought up the name of their future restaurant that would serve more as a comfort food place than their wine-focused previous endeavors, the inclusion of bread, as in fresh-baked loaves, and bird, as in chicken, made sense. The whimsical nature of the name fit the family attitude and restaurant design, which includes an emphasis on environmentally sustainable construction and has a stave -- a room that feels like being inside a wine barrel.

"We agonized and agonized about the name of this restaurant because it's the first time for us not to do a vino concept," says co-owner Kristin Jonna, who grew up around good food and wine as the daughter of John Jonna, one of the founders of Merchant of Vino and former owner of Merchant's Fine Wine. She has traveled the world honing her craft -- wine and food -- and is known as one of Michigan's wine experts. The Jonnas also created Vinotecca inside the Bastone complex in downtown Royal Oak, and own and operate the successful Vinology in downtown Ann Arbor.

The departure from a fine-wine restaurant -- though the Bird & Bread will have a good selection -- was a response to something missing in Birmingham.

"Birmingham has done high end well. It didn't necessarily need more of that," Kristin Jonna says. "We felt what was untapped was a more a casual concept, more of an everyday family restaurant."

That should not imply that hot dogs and chicken fingers are on the menu, though executive chef Jim Leonardo, who is splitting his time between the new restaurant and Vinology, "is loving getting the chance to cook food he serves to his family," she says.

Further tying in the family connection, the grandfather's 30-year-old collection of cookbooks decorates The Bird & The Bread's walls and light fixtures in the space that's broken into comfy, homey rooms such as the nook and the stave and a restaurant entrance that welcomes diners with the warmth of a pizza oven and rotisserie.

The ELM banquet space, which has a simpler, elegant decor and a completely different food selection, is named after nephews Enzo and Luke and niece Maya, the children of Vincent Jonna, who's also in the family restaurant and wine business.

"We are just so excited and ready to go," says Jonna. "We want people to know, the families to know, we're here and want to share The Bird & The Bread with them."

Source: Kristin Jonna, co-owner, The Bird & The Bread
Writer: Kim North Shine

Grosse Pointe Park to build second city-run movie theater

The city of Grosse Pointe Park, in cooperation with a nonprofit community foundation, will build a second movie theater at the city park.

This theater will be added to the existing movie theater, which shows first-run films and is a draw for all five communities in the Pointes. Construction on the second screen, which will seat 60-65 people,  will begin this spring.

It is seen as one more way to satisfy locals used to two resident-only city parks that include a free ice rink and warming house, a splash pad and pool, fitness center, gyms and putting green -- amenities not often often found in other cities.

The Grosse Pointe Park Community Foundation is raising about $300,000 of the $450,000 cost to enlarge the theater.

Tax dollars will cover $75,000 and profits from the theater, which charges less than commercial theaters, will cover the rest.

Source: City of Grosse Pointe Park and Grosse Pointe Park Community Foundation
Writer: Kim North Shine

Kravings answering call for modern kosher carryout in Oak Park

After more than 40 years in business, Quality Kosher Catering is finding a new and different market for its food.

Daniel Kohn, the 28-year-old grandson of the founder, is part of that market -- the young Jewish community with an appetite for updated and creative Kosher food.

With that in mind, Kohn is overseeing the opening of the company's new takeout spot in Oak Park, Kravings. It's located at 25270 Greenfield Road and has a dining room that seats about 25. It has a grill, sushi bar and fully certified Kosher kitchen turning out traditional and contemporary Kosher meals.

Kravings' official grand opening is this week, but after a few weeks of what was supposed to be a soft opening Kohn says it's clearer than ever that the demand for more modern kosher food is high.

"The only bad thing since we've opened is how good the reception has been," says Kohn.

The idea to open Kravings came together about a year ago. Quality Kosher Catering, which started in Southfield in 1968 by Kohn's grandmother, is the exclusive caterer for the Congregation Shaarey Zedek synagogue in Southfield, but the vast majority of its business is outside the temple, across metro Detroit, says Kohn.

"It was a pretty spontaneous idea," he says. "It came up in the last year. It was about five months from the time we decided to do it to when we opened.

"Our business on its own started changing. A lot of clients who knew us and were comfortable with us and liked our food started calling for smaller orders. We were doing that from our catering location, but it was not ideal.

"In conjunction with that, Unique Kosher carryout, which had been around for about 25 years, was closing. The owner approached me and was planning on retiring and was looking to sell his business. So it was a combination of looking to solve a problem we were having and having the opportunity to purchase a great location."

At the same time the demands of local, young Jewish residents who had moved away and seen modern, trendy and different Kosher foods in other cities were looking for the same in metro Detroit.

"The Kosher community has changed a lot and evolved a lot, especially in the last 10 years," Kohn says. "A lot more people, young people, are moving back from Chicago, New York, and demanding something fresh, something more hip."

Sushi, brisket burgers, a quality steak and other grilled foods meet that demand. At the same time, Kravings wants to keep the traditionalists happy by serving Kosher staples.

Source: Daniel Kohn, general manager, Kravings
Writer: Kim North Shine

Ale Mary's to serve up craft suds in Royal Oak this spring

Tom's Oyster Bar in downtown Royal Oak is spinning off a new concept in Ale Mary's, which will give props to craft beer through a wide selection of brews and beer-influenced food.

Ale Mary's Craft Beer Hall will open in a renovated space formerly used as an extra dining area and party room by Tom's. Ale Mary's will take up about half the restaurant space, which covers two storefronts and will seat about 50-60 indoors and out, says general manager Justin Pries.

Remodeling is expected to be completed within a few weeks, in time for a spring opening, he says. Tom's and Ale Mary's will operate separately, including staffs and kitchens. Ale Mary's is in the heart of downtown Royal Oak, at 316 South Main St.

This Thursday, a master brewer from Grand Rapids' Perrin Brewing will host a beer-themed meal at Ale Mary's communal table, the first of several special craft beer knowledge dinners that will be a feature at Ale Mary's. The intimate dinner is for Ale Mary's founding members, investors who will be entitled to special privileges such as first dibs on limited-seating special events. A handful of founding memberships are still available, Pries says.

In addition, Ale Mary's has 20-30 craft beers on tap and about 100 bottled beers from around the world, Pries says.

Owners Nick and Heather Ritts are fans of craft beer -- the drink and the industry -- and want to be a part of it, says Pries. They, Pries and staff have been educating themselves through tastings, brewery visits and certification training. Heather is working on one of the highest certifications in craft beer service, and the Ale Mary's staff must be certified as at least Level 1 certified beer servers, he says.

"People know so much about the craft beers now or they're learning," says Pries. "It's now very similar to wine, the different styles and different flavors. My background is mostly in wine. It's fascinating learning about craft beer. I have a whole new level of respect."

Besides serving beer to drink, Ale Mary's will serve food cooked with beer or influenced by beer, Pries says. Executive Chef Geoff Woodman is creating the menu.

"We'll be doing things with food and beer that you can't really find; not on the scale we'll be doing it," says Pries.

Source: Justin Pries, general manager, Tom's Oyster Bar and Ale Mary's
Writer: Kim North Shine

Teenage fashionista opens Faded Raven Boutique in downtown Clawson

A 16-year-old's new clothing boutique is one of several new businesses that have opened in recent weeks in downtown Clawson.

The Faded Raven Boutique, which sells from the store and online, is owned by Ines Soulliere, a 16-year-old enterprising lover of fashion.

"We're very excited for her," says Joan Horton, executive director of the Clawson Downtown Development Authority. "We're really working hard to support our entrepreneurs."

The Faded Raven, which is located at 38 E. 14 Mile Road and sells trendy, unique and affordable clothes and accessories, is one of several businesses that will be celebrated with a group grand opening in the next few weeks, she says.

Others include Spark, which sells decorative glass and gifts; Clawson Antiques; and R.J.'s Diner.

Source: Joan Horton, executive director, Clawson DDA
Writer: Kim North Shine

Medical, retail next chapter for former Borders bookstore in Grosse Pointe

Work will start this spring on turning a roughly 20,000-square-foot former Borders bookstore in Grosse Pointe into a medical office and retail spaces.

The St. John Health System medical office will occupy one end of a nearly block-long building that's been vacant for many months since Ace Hardware, next door to the already-closed Borders, relocated to Mack Avenue.

The other end of the building, which fronts Kercheval Avenue in Grosse Pointe's Village business district, is likely to be occupied by a Calico Corners fabric and home store, if city approvals go through.

In the nearly three years since Borders closed and the year since Ace left, the property manager has said other retailers, including another hardware store and a national chain, would move in. That never materialized.

The big empty building became a further headache when city officials and St. John reps couldn't agree on re-development plans. In the end, St. John agreed to build medical offices on the back side of the building, which is connected to a city parking lot, and to rent space to three or four retailers on the front side of the building on Kercheval.

Peter Dame, Grosse Pointe city manager, says no retailers for the St. John's space have been named, but the proposed Calico Corners at the opposite end of the building would fill about 3,000 square feet. The rest of the space between the closed Ace and Borders will be divided into multiple retail outlets. He says that work will begin soon.

The St. John medical and retail project should be completed this summer, Dame says.

Source: Peter Dame, Grosse Pointe city manager
Writer: Kim North Shine

Automation Alley and Oakland U launch training center

A training center designed to improve the talent pool for small- to medium-sized manufacturers in Michigan is opening at Oakland University's business incubator.

The Automation Alley Product Lifecycle Management Center is a partnership between Automation Alley, Michigan's largest technology business association; Siemens;  the Michigan Economic Development Corp.; Geometric Solutions; solidThinking Inc.; and Oakland U's School of Engineering and Computer Science.

The Product Lifecycle Management (PLM) Center will offer affordable training and PLM certification and training using traditional, mainstream and new technologies in computer aided design, engineering, manufacturing and other PLM skills such as digital factory simulation and 3-D scanning and printing.

Product Lifecycle Management is the process of seeing a product through from concept and design to manufacture, service and disposal. Knowledge and technologies in PLM can bring a company's processes up to date and prepare them for the future as well as increase efficiency, quality and profits by bringing products to market faster.

Besides training and certification, the new management center will help companies move from traditional design and manufacturing methods to the latest digital processes.

The center is located at One Golfview Lane in Rochester.

"In recent years, we've received a lot of feedback from the local manufacturing industry that they are desperately in need of employees trained in PLM. In many cases, they've had to look outside of Michigan to find these employees. Now, with the creation of this center, they will be able to find these employees right here in Southeast Michigan. So what we are creating is a talent pipeline that will ultimately lead to the creation of new jobs, but we can't say exactly how many jobs will be created or at what time," says Erin Sommerville, spokesperson for Automation Alley. "Ultimately, our hope is that Southeast Michigan will become known as a center of excellence for PLM, which would attract both companies and talent."

Source: Erin Sommerville, spokesperson, Automation Alley
Writer: Kim North Shine
2533 Articles | Page: | Show All
Share this page
0
Email
Print
Signup for Email Alerts