hotpod

 

Not every designer is a food specialist and, as such, may overlook details that are key to delivering an efficient operation or a key sales category.  By benchmarking likely issues with best practice photos, areas of concern can be addressed during the design stage rather than looking for retrofit solutions once the budget has been spent and the shop is trading.

Some of the questions asked during the design process include:

• Does the shop design hero the food and is the USP accommodated?
• Where are the prime selling zones likely to be in relation to foot traffic?
• Does the design allow the permitted use to be maximised?
• What options are there for ambient, hot and chilled displays?
• Are menu boards required?  What should the content be?
• Are the menus located to facilitate sales?
• How will beverages be displayed, particularly in kiosk formats?
• How will the extraction hood be treated?
• What are the storage requirements for dry and refrigerated goods?
• What are the sightlines into the back of house or work zones?
• What are the brand and graphics application opportunities?
• Has the retailer thought about ticketing, uniforms, packaging etc?
• Has a graphic designer been engaged by the retailer?

Reviewing the shop plans with you was a great experience. Food is not an easy category and you pointed out things I hadn’t thought of from an operations perspective.  The retailer is really pleased with the outcome.  Thank you!

Sandra Nervegna, Ink Studio for Westfield Doncaster