How to Plan a Supermarket's Fresh and Service Departments
A shopper chooses a supermarket for its fresh departments — so why are they usually drawn the same way as the aisles? An aisle has a front; a butchery, bakery, deli or kitchen has a back. Here is the three-step sequence that plans one properly, the services that have to be settled before the slab, and what to light each department at.
Wellness Areas Need Trust, Not Just Shelves
A practical look at how supermarket wellness areas can move beyond vitamin shelves and become trusted, clearly planned departments that support better shopping, stronger basket-building and more useful store layouts.
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.