Bill Hasbrook, FDBIA, MEMS is an industry-recognized advocate of the design-build procurement method for both public and private entities and has greater than 40 years experience in the workplace, the last 30 of which includes projects for transportation departments, utility and energy providers, commercial, industrial, and manufacturing clients, and the Departments of Defense and State (with a combined portfolio valued in the billions of dollars).
His experience includes all project delivery methods (with particular emphasis on design-build and alternate project delivery means and methods), and all project types from industrial facilities to transportation infrastructure.
He’s nationally recognized and recipient of a number of individual awards including:
He has held numerous local, regional, and national positions within DBIA including:
He has a solid resume of federal, state, municipal, and private industry experience including:
>$21 billion in design-build experience alone, and on the Owner, designer, contractor, design-builder, integrated design-builder, and general engineering consultant (GEC) sides of the house so understands all stakeholder needs and concerns.
Brings his proprietary pursuit process including:
Is a formally trained:
And has worked with and for firms of all sizes in positions of increasing responsibility and authority all the way up to president, and with a solid history of substantially increasing market share and profitability.
Bill also has had a love affair with pizza since he was 4 years old and his grandpa took one of grandma’s laundromat quarters (and swore him to secrecy) and bought his first slice of cheese pizza at the Woolworth lunch counter in the Wonderland Mall in San Antonio. HE WAS HOOKED! Since then, he struggled with finding the perfect (if not just consistent) recipe over the years, and sadly his family struggled with him. Until he finally got formal training at the AVPN school in Naples Italy – they are the guardians and teachers of true Neapolitan pizza. He couldn’t be silent, and had to share this newfound knowledge with others. So today, those are the techniques he uses as he consults on the true art of baking the true Neapolitan pizza, always ensuring consistency, quality, and authenticity.
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