How to Plan a Supermarket Food-to-Go Department (Plan the Engine First)

Most food-to-go is designed as a shelf near the till, with the kitchen worked out later. That order is why so many offers stall under a weekday lunch. Here is the sequence that works: production model first — it's the labour and energy decision — then the hot and cold chains, the kitchen services fixed before the slab, a fast separate flow, and the meal deal that turns one item into a basket.