今天的杂货店

过去的杂货店专注于让顾客进出。他们没有跟踪消费者在购买什么，也没有兴趣突出新产品。去杂货店是最基本的，也是必不可少的。今天，商店知道顾客想要什么，他们买什么。他们研究食品的发展趋势、顾客的购买情况和所售产品的数量;所有这些反过来又帮助他们根据顾客的需要和需要来设计商店。

如果我们看看过去杂货店的布局，你会看到典型的一个入口，有两扇门:里面和外面。一进家门，收银机就会向你问候，然后你就会去买干货，然后可能会穿过一条通道去买冷冻食品。在去小农产品区路上，在肉柜台前停一下，然后去收银台。随着旧的布局，产品进入第二阶段。它要么被安置在侧廊，要么被安置在商店的后角。肉/熟食区位于商店的后面，有一个屠夫。后屋用作储藏室，所有的准备工作都在肉类和熟食区。干货一直在中间，但缺少特色产品。设计非常基础:狭窄的通道，低亮度，基本的墙壁和地板颜色，有限的产品。现在我们来看看今天的杂货店概念:它通常有两个大的入口，四周都是玻璃; the check outs/POS (points of sale) are still up front, but the entrances lead you into other areas. Picture it, you are now entering through the vast array of fresh produce and vegetables, with featured products all around. Intermingled between the fruits and veggies is a huge assortment of organic options. Over to your right you notice a large rotisserie with freshly cooked chickens; the smell carries all through the area. Next to the chicken are containers full of pastas, salads, and even pizzas, all ready for you take home and heat up. As you move on, you find the meat and deli area, which takes you back to the old days of the butcher standing behind the counter waiting to serve. Then you venture on and now notice the vast number of dry goods aisles, everything you could think of. Many aisles have areas that are showcasing a new product. After you stroll through the dry goods, you come across the rows of frozen food. Then off for some milk before heading to the check out, and the情况下在商店的角落里摆放所有的奶制品和冷饮。就在你要离开的时候，你发现你最喜欢的咖啡店就在商店里……一直以来，你甚至没有意识到你只是走过了整个商店。让你走过整个商店的意图从一开始就在那里。

商店的设计从入口开始，你从一个大的新鲜农产品区开始。今天的农产品区是商店的橱窗。消费者喜欢新鲜和充满活力的东西，那么有什么比农产品更好的方式来开始购物体验呢?预制食品也进入了杂货店，因为购物者想要快速、简单和美味;准备好的食物包括烤鸡和烤披萨。肉和熟食区是未来的老屠夫。他们有老服务员在柜台后面，但也有各种自助服务的情况下，每一个肉类/熟食你可能想要的项目。肉类和熟食区成功地保留了老地方的精华，但整合了当今所需的新技术和设计。中心商店，其中包括干货，化妆品和其他物品，放置在中心有一个目的。由于干货和类似的东西在中间，购物者必须穿过其他区域才能到达最基本的地方。 It is a brilliant concept; the more items you expose the customer to, the more they will buy. Frozen foods are still contained in large upright units, but today’s are sleek and exceptionally well lit. They make it easy for the store workers to highlight the frozen products. The dairy area is also designed to lead you around, which is why in many layouts it is in an L shape. Dairy is a heavily traveled area, so it is necessary to design it so traffic will flow on to other areas. Unlike the older grocery stores, beer and wine are now highlighted in stores. The alcohol industry is very profitable, and the designers are keen to this when designing. Today’s grocery stores highlight wine and beer in unique ways; some even have entire “beer caves” devoted to them. Even the check outs are crafted with the customer in mind. Today’s shopper wants 'quick and quicker', so the check outs or POS are designed to be efficient and easy to use. With the trend of self-check outs, stores are able to offer an even faster option for the customer. Finally, the specialties, such as your favorite coffee shop, fast food chain, and bank. As discussed before, the shopper of today wants it all in one, so designs now include it. The specialty shops are located up front, so on the way out you can grab a cup of joe and a sandwich, or even cash a check. Today's supermarkets truly are a one-stop shop, even without including the clothes and housewares departments that many have.

杂货店的设计很少被顾客考虑到，这就是它的理念。布局的设计是为了引导购物者在整个商店，不管他们是否打算步行通过。你可能是带着买面包、牛奶和鸡蛋的打算来的，但是通过巧妙的设计和布局，你最终买了12件其他的东西。今天的杂货店与他们的前辈有不同的因素需要考虑:快速的技术增长，速度的需要，环境问题，人口统计，以及对一站式商店的需要。它不再仅仅涉及基础知识;顾客期待一切，包括银行、快餐店、甚至美甲沙龙等便利设施。所以下次当你走进你最喜欢的杂货店时，花点时间看看这个设计——它值得一看。