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买什么，也没有兴趣突出新产品。去杂货店是最基本和必要的。今天，商店知道顾客想要什么，他们买什么。他们研究食品趋势、顾客购买和产品销售数量;所有这些反过来帮助他们根据顾客的需要和想要来设计商店。

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，有两个门:进和出。一进门，收银机就会招呼你，然后你就会绕过过道去买干货，然后可能会穿过过道去买冷冻食品。在去小农产品区的路上，在肉类柜台前停一下，然后去收银台。在旧的布局下，生产进入了第二阶段。它不是被安置在侧廊，就是被安置在商店的后角。肉类/熟食区位于商店的后面，有一个屠夫。后面的房间用作储藏，任何准备工作都在肉类/熟食区。干货总是在中心，但没有任何特色产品。设计非常基本:狭窄的走道，低照明，基本的墙壁和地板颜色，有限的产品。现在我们转向今天的杂货店概念:它通常有两个大的入口，周围都是玻璃; 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例把所有的奶制品和冷饮放在商店的拐角处。就在你要离开的时候，你发现了你最喜欢的咖啡店就在那里，真是太棒了!一直以来，你都没有意识到你已经走过了整个商店。让你走遍整个商店的意图从一开始就存在。

商店的设计从入口开始，从一个大的生鲜区开始。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，所以还有什么比生产更好的方式来开始购物体验呢?准备好的食品也进入了杂货店，因为购物者想要快速、简单和美味;预制食品包括烤鸡和可烤披萨。肉类和熟食区是未来的老屠夫。他们在柜台后面有以前的服务员，但也有各种各样的自助服务盒，里面有你想要的任何肉类或熟食。肉类和熟食区成功地保留了旧区伟大的方面，但整合了人们所期望的新技术和现代设计。中心商店，里面有干货，洗漱用品和其他物品，是有目的的放在中心的。在干货和诸如此类的中间区域，购物者必须穿过其他区域才能买到最基本的东西。 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.

一个杂货店的设计很少，如果有的话，是由顾客来考虑的，而这就是想法。这种布局的设计是为了引导购物者逛遍整个商店，无论他们是否打算逛一逛。你可能是带着购买面包、牛奶和鸡蛋的意图来的，但通过巧妙的设计和设备、盒子和过道的布局，你最终购买了12件其他物品。今天的杂货店要考虑的因素与他们的前辈不同:快速的技术增长，对速度的需求，环境问题，人口统计，以及对一站式商店的需求。它不再仅仅涉及基础;顾客期待一切，包括银行、快餐店、甚至美甲沙龙等设施。所以下次当你走进你最喜欢的杂货店时，花一分钟看看它的设计——它值得一看。