Supermarket Prepared Foods Design: Why the Department Must Be Planned Before the Counter
Many Prepared Foods departments fail because the hot counter is designed before the operating system. This article explains what supermarket owners should check before approving the layout.
Most Back-of-House Problems Start Before the Layout Is Truly Resolved
Most back-of-house problems are not site problems. They start much earlier, when operating decisions around flow, storage, staffing, services, equipment and access are still unresolved, but the layout is already moving toward approval.