How to Design a Supermarket Deli Department (Start With the Service Model)

Most delis are designed as a chilled case, with the service worked out later. That order is why so many jam under a Saturday lunch. Here is the sequence that works: service model first — it's the labour decision — then the cold store behind the counter, the slicer and cheese discipline a case never faces, the queue, and the two baskets a deli owns.