STEP 1: DETERMINE YOUR RETAIL STRATEGY  OUR NEWEST E-BOOK | Grab & Go markets are operated in a variety of approaches. Whether your hotel lobby features a small cooler, or your airport terminal outlet is filled with a robust offering your model is important. Depending on the selected method, successful operators adjust store layouts and design to increase selling space, foster enjoyable shopping experiences and influence efficient operations. Contemplate the thoughts below to streamline and simply your planning process. Select a Business / Staffing Model: First, consider whether an attended (staffed) or unattended self-service marketplace best suits your business. Labor requirements offer guest's service and assistance yet will impact your profitability. Could staff assist shoppers only during peak day-parts to speed check-out and payment transactions? Would busy guests prefer using intuitive software for self-checkout and payment? Or maybe a high level of guest interaction best aligns with your brand. There's no right answer, but simply ensure you a have considered your demographic's expectations and needs. Let your Business Model Frame Equipment Needs: Innately your chosen service / staffing model will guide your market's equipment needs. Unattended markets generally feature entirely self-service coolers and heated units to merchandise pre-packaged products. Alternatively, attended markets often leverage refrigerated or ambient service display cases where attendants select, containerize, and present foods to order. Allocate Space by Defining Grab & Go and or Made_to-Order Food Offerings: Modern market & restaurant concepts often feature a mix of pre-packaged and made to order foods. Will you? If so, significant space will be required for cooking or food assembly areas, restrooms & seating. Let your Vision Guide an Intentional Store Design: As you can now probably imagine, your retail strategy and offerings will significantly impact layout, use of space, design and your operational model. As a result, It is important to schedule cross-functional conversations with construction, ownership, design and operations teams to make essential decisions early on. Avoid Design vs. Operations Pitfalls: Unfortunately, many markets are planned in silos or pre-planned years in advance before capital funding is secured. The result can be a space planned with minimal flexibility or designed to be operated in one fashion, but later actually operated in another driving inefficiency, and employee and customer frustration. In our retail consulting work, we've regularly seen totally pre-packaged grab & go foods awkwardly stacked behind glass in refrigerated display cases. All the benefits of grab & go food without the ability to self-shop. These scenarios create significant missed sales opportunities. Ensure plans are aligned to the operational model and updated for current retailing and shopping behaviors before construction begins! Otherwise you'll commit to locking in under-performance for years to come. Hopefully you have begun see how business model factors impact one another? GO TO STEP 2: DEFINE MENU & PRODUCT OFFERING CATEGORIES |
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