On November 25, 2008, a local franchise restaurant/bakery experienced a burst pipe inside a wall. The loss was estimated to have occurred on November 24 sometime after 11 p.m. after everyone had left for the day. The bakers arrived at 5 a.m. the following morning to discover the loss. The bakers were at a loss as to what to do until Pam Brown, a Champion Marketing Representative called to check on an order she was scheduled to pick up later that morning. They explained to her that her order would not be ready because they had water damage in their facility. Pam quickly explained that she worked for Champion Construction Systems, Inc. and that they handle water damage emergencies. The bakers contacted the owner of the facility and arrangements were made for a Champion crew to head out and begin mitigation immediately.

Champion's water mitigation crew, headed up by Thomas Stewart arrived within minutes to assess the damage and set up equipment. In all, the crew set up 2 TES units, 10 TEX boxes, 52 air movers, and 5 dehumidifiers. Security and surveillance arrangements were also made. Less than 30 hours later the restaurant was dry and opened its doors just time for Black Friday, their biggest day of the year. Immediate response to loss significantly reduced the impact to the structure, requiring only minimal repairs.

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