今天的杂货店

过去的杂货店专注于让客户进出。他们并没有跟踪消费者购买的内容，也没有对突出新产品的兴趣。杂货店的旅行是基本的，是基本的。今天，商店知道客户想要什么以及他们购买的东西。他们研究食品趋势，客户购买和销售的产品数量;这一切又帮助他们将商店设计为客户的需求和需求。

如果我们看一下杂货店的杂货店是如何制定的，你将看到典型的一种入口方式，有两个门：进出。一旦进入门口，现金寄存器会迎接你，然后你会向干货致力于干货，然后也许过着过道的冷冻食品。在途中停在前往小农产品区域的肉体，然后送到寄存器。随着旧布局，产量占用了第二阶段。它要么坐在侧面过道或商店的后角。肉/熟食区位于商店的后部，屠夫。后部房间用于存储，任何准备工作都位于肉/熟区内。干货总是在中心就在那里，但缺乏任何特色产品。该设计非常基本：狭窄的过道，低照明，基本墙壁和地板颜色，产品有限。现在我们转向今天的杂货店概念：它通常有两个大型入口，玻璃周围都有两个; 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乳制品和冷饮产品。就在你要离开的时候，你发现店里有一家你最喜欢的咖啡店……太棒了!一直以来你都没有意识到你已经逛遍了整个商店。让你走遍整个商店的意图是从一开始就存在的。

商店的设计从入口开始，在那里你开始在一个大的新鲜农产品区。今天的农产品区是商店的橱窗。消费者喜欢新鲜有活力的东西，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;现成的食物包括烤鸡和准备烤披萨。肉类和熟食区是未来的老时代屠夫。他们有老服务员在柜台后面，但也有各种自助的箱子，包含你想要的每一个肉类/熟食项目。肉类和熟食店保留了老店的优点，但整合了今天所需的新技术和设计。中心商店，包括干货，洗漱用品和其他物品，是有目的的放置在中心。中间是干货之类的东西，购物者必须穿过其他地方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.

杂货店的设计很少被顾客考虑，如果有的话，这就是它的理念。这种布局的目的是引导购物者穿过商店，不管他们是否打算走过去。你可能想买面包、牛奶和鸡蛋，但通过巧妙的设计和固定装置、箱子和过道的布局，你最终买了12个其他的东西。今天的杂货店要考虑的因素与以前不同:快速的技术增长，对速度的需求，对环境的关注，人口统计，以及对一站式商店的需求。它不再只涉及基本要素;顾客期待一切，包括像银行，快餐店，甚至美甲沙龙这样的设施。所以下次当你走进你最喜欢的杂货店时，花点时间看看它的设计——它值得一看。