Food Management, Inc. v. Blue Ribbon Beef Pack, Inc., Blue Ribbon Beef Pack, Inc. v. Food Management, Inc.

413 F.2d 716, 1969 U.S. App. LEXIS 11288
CourtCourt of Appeals for the Eighth Circuit
DecidedJuly 30, 1969
Docket19072_1
StatusPublished
Cited by18 cases

This text of 413 F.2d 716 (Food Management, Inc. v. Blue Ribbon Beef Pack, Inc., Blue Ribbon Beef Pack, Inc. v. Food Management, Inc.) is published on Counsel Stack Legal Research, covering Court of Appeals for the Eighth Circuit primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Food Management, Inc. v. Blue Ribbon Beef Pack, Inc., Blue Ribbon Beef Pack, Inc. v. Food Management, Inc., 413 F.2d 716, 1969 U.S. App. LEXIS 11288 (8th Cir. 1969).

Opinion

VOGEL, Circuit Judge.

Food Management, Inc., an Ohio corporation, instituted this action against Blue Ribbon Beef Pack, Inc., an Iowa corporation, seeking recovery of the balance alleged due under a contract for architectural, engineering and other services. Blue Ribbon Beef counterclaimed for restitution of money paid to Food Management under the contract. Both parties appeal from a judgment against the claim and counterclaim. Federal jurisdiction is based upon diversity of citizenship and the requisite statutory amount in controversy. The substantive law of the State of Iowa controls. The parties will be referred to as in the court below.

Defendant Blue Ribbon is the successor by merger to Peter Piper Packers, Inc., also an Iowa corporation. On July 8, 1965, plaintiff Food Management entered into a written “turn key” contract with Peter Piper Packers whereby Food Management would design, supervise construction of and initially manage a meat packing plant at LeMars, Iowa. Food Management had previously completed a feasibility study for Peter Piper for which a price of $5,000 had been agreed upon and paid.

The written contract provided that whereas Peter Piper intended to construct and equip a facility to slaughter, chill and ship approximately 50 head of cattle per hour, expandable to a maximum potential of 70-75 per hour, it agreed to pay Food Management (the “Engineer”) a fee of 8% of the cost of the work for the following services:

“1. The Engineer’s Services
“A. The Engineer’s professional services shall consist of the necessary conferences, the preparation of preliminary studies, working drawings, specifications, detail drawings for architectural, structural and mechanical work as well as for U. S. Department of Agriculture approval; assistance in the drafting of forms of proposals and contracts and assistance in selecting the Contractor or Contractors to perform the work. * * *
“B. The Engineer will make four (4) trips or as many trips as may be necessary for conferences, inspection, and coordination of the work.
* * *
“C. The Engineer will furnish qualified personnel, to insure * * * proper construction, installation and operation of equipment. A qualified engineer will remain at the facility for a period of six weeks and such additional period as may be required after completion of construction for shakedown and personnel instruction.
“D. The Engineer will furnish a detailed estimate of cost, together with a detailed equipment list for the Packer’s approval before architectural and mechanical drawings are started. The Engineer will obtain M. I. D. [Meat Inspection Division, Department of Agriculture] approval for the project and assures workability of the layout and that all drawings meet local and state building requirements.
“E. The Engineer shall furnish a complete manning list for all production jobs at specified production rates, with basic costs for each classification appropriate for the LeMars Labor market.”

The contract also provided that Food Management would use its best efforts *719 to obtain a qualified major meat distributor willing to enter into a custom slaughter or “captive” contract with Peter Piper. Under such arrangement, the major packer would buy the cattle, ship them to the plant, pay Peter Piper for the slaughtering and processing services, and then would sell the beef. Food Management also agreed to assist Peter Piper to negotiate such a contract.

There was no cost limitation expressed in the contract.

On September 30, 1965, Food Management entered into a written contract with Johnson Jamerson Associates, licensed architects and engineers in Iowa, for the performance of part of the work under the general contract. This contract provided in part:

“2. THE PRINCIPAL CONSULTANT [Food Management] AGREES to provide the Associate Engineer [Johnson Jamerson] with complete information concerning the requirements of This Part of the Project and to perform the following services :
“A. Furnish Associate Engineer complete site information including topographic survey, property lines, utilities, soil test data and site plan showing proposed building location, walks, drives, railroad spur track and parking area. In general, the Principal Consultant shall assume the responsibility for all layout and design work beyond a line 5'-0" distant from the exterior walls of the proposed building. This work shall include:
“(1) Stock pens, drives and ramps
“(2) Grading and area drain location
“(3) Access roads
“(4) Water supply
“(5) Sewage disposal
“(6) Area lighting locations
“(7) Area drainage requirements
“(8) Heating requirements for room heat and watering tanks
“The exception to this condition shall be that work necessary to provide the layout of Plumbing, Heating and Electrical facilities for areas outside the boundary line mentioned above which shall be part of the design work furnished by the Associate Engineer. Within the building proper the Principal Consultant shall assume the responsibility for: Building layouts and those drawings required for M. I. D. approval and processing equipment layout and specifications. He shall also furnish to the Associate Engineer the following data:
“(1) Rail layout, rail loads, heights and clearances
“(2) Design live loads for floors and roofs
“(3) Room temperature requirements and product loads
“(4) Refrigeration loads in various rooms to be refrigerated
“(5) Lighting levels for various rooms
“(6) Ventilation requirements in air changes per hour
“(7) Water demand
“(8) Boiler load data
“(9) Utility requirements and connecting point of various items of equipment. * * *
******
“C. Consideration of the Associate Engineer’s Work: The Principal Consultant shall give thorough consideration to all reports, sketches, drawings, specifications, proposals and other documents presented by the Associate Engineer, and shall inform the Associate Engineer of his decision within a reasonable time so as not to delay the work of the Associate Engineer.
“D. Standards: The Principal Consultant shall furnish the Associate Engineer with a copy of any design and construction standards he shall require the Associate Engineer to follow in the preparation of drawings and specifications for This Part of the Project.”

Food Management contacted major packers on Peter Piper’s behalf concern *720

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Bluebook (online)
413 F.2d 716, 1969 U.S. App. LEXIS 11288, Counsel Stack Legal Research, https://law.counselstack.com/opinion/food-management-inc-v-blue-ribbon-beef-pack-inc-blue-ribbon-beef-ca8-1969.