The Essentials of Supermarket Design

supermarket
November 10, 2015

Designing a retail supermarket is a relatively simple process once the essentials of a supermarket have been considered. The supermarket equipment is actually the key to the design process for any supermarket.  It is essential to plan the floor layout according to the equipment required including shelving and racking systems, refrigerated and frozen display units and the cashier area with your cash counters.

By getting the essential equipment right in the planning stage you can ensure a smooth and quick store opening that will ensure your supermarket is a success.

Shelving and Racking

Shelving and racking is the most important of all the equipment required in any retail supermarket.  The shelving systems create the aisles and the flow through of the store. These systems will hold the majority of the stock and will take up the largest percentage of the floor selling space.

The display of products is vital as it entices the shopper and makes it easy for them to find what they are looking for.  In modern supermarkets at least two or three different types of shelving systems or racking would be required and they can be themed according to the type of products they will hold.

General food items such as dry goods like rice, pasta, cereals and tinned goods comprise the bulk of the stock for a supermarket.  Therefore the shelving and racking for these types of items will provide the standard for the display shelving required, creating the general look of the store. Modern shelving systems for supermarkets are designed to ensure versatility and flexibility with adjustable height options for each shelf and they are very strong.

Fresh products like fruits and vegetables could be displayed in lower level racking systems that hold plastic crates. This provides the consumer the opportunity to easily select their own fresh products. Baked goods such as bread and cakes are often displayed in a similar way with shelving or racking system or even a combination of both, quite often themed with wood effect to give a natural and wholesome look to the bakery section.

Refrigeration and Frozen Section

This area of a supermarket is equally important to the overall design of the supermarket. Display of chilled goods in an open refrigeration units that have adjustable shelves allows easy access for the shoppers.

The frozen food section should have low level chest type freezers with glass viewing panels and higher level freezer units (usually placed above the chest units) with glass doors and shelves inside. Separate units should be considered for display of fish products, meat, frozen vegetables, ice creams and desserts.

Cash Counters

The cashier area accommodating the cash counters, cash desks and electronic tills or point of sale equipment is always placed logically by the exit of the supermarket.  Cash counters come ready made with a variety of options including conveyor belts, weighing equipment, bar code scanners. It is always good to place additional smaller racking and shelving in front of the cash counter aisles to enable any last minute add on sales such as magazines, newspapers and snacks.

Promotional Display Areas

Some supermarkets may also opt for additional promotional areas for special offer goods, sometimes placed in themed bin or shelf units or for display non food items such as clothes, toys, seasonal or home items. This can be considered as an afterthought to the main areas of the supermarket or incorporated into the main planning phase. Shoppers love to find items on special offer so it is a good idea to consider this as early as possible in the planning of a supermarket.

Consult the Experts

It is always a good idea to plan your business with experts who have a track record of successfully designing and setting up supermarkets. This can reduce the planning time and allow for a quick supermarket setup and store opening.

The expertise and knowledge enables all factors to be considered including customer throughput, enhancing the shoppers experience and other factors such as health and safety requirements for food storage. Supermarket designers can visit the site and design a floor plan and layout and suggest all the equipment required within a day. With the right team onboard a store setup and opening can be achieved in 2 days.

We hope this blog article has provided some ‘food for thought’ for the planning of your grocery store or supermarket.  Getting it right first time is essential for the success of your business.