Commercial Architecture August 2017 - 10
Many stores, such as the Price Chopper Market Bistro in Latham, NY, are adding restaurants as a direct response to consumer's
evolved lifestyles. Photo: Courtesy api(+)
evolve as well," said ms consultants' Longbrake. "Oversized freezers
from the start. The layout will need to elevate and showcase these
are now the dinosaurs of the grocery world. The trend from frozen
areas; this will boost sales," he asserted.
to fresh has resulted in grocers reducing their frozen selections as
much as 50%."
"The produce selection has moved to the front of the store in
nearly every grocery in the country. Flowers and bakeries are also
COMMERCI A L A RCHI T EC T URE
"We're finding that perimeter departments in our grocery stores-
fresh foods, produce, delis, and meats and fish-are high-priority areas, with the major lines of hard goods being less of an item," Tom
Phillips of Phillips Enterprises concurred.
taking center stage, focusing on the importance of the sensory expe-
"There continues to be increased focus on the perimeter depart-
rience. The core staples of the grocery world, like milk and eggs, still
ments where fresh foods and freshly prepared meals live, thus con-
find themselves at the rear of most stores, drawing consumers
necting the entire retail space with compelling food experiences
through the heart of the store. But even this fundamental of the
placed along the way," Deborah English agreed. "Square footage
grocery layout has been challenged as grocers provide more quick-
traditionally dedicated to center-store is being edited down. The rig-
trip options at the front of the store," Longbrake commented.
id linear approach to store layout is being reshaped to create a more
"A number of larger-scale grocers now have small areas at the
dynamic, interesting configuration. Retailers are successfully inte-
front of their stores for the quick run to the store to pick up a gallon
grating restaurants, pop-ups, and bars into their spaces to generate
of milk or carton of eggs," he noted.
sales and increase foot traffic," she said.
The basic premise is still the same but it has modified a little
Several years ago, at an FMI (Food Marketing Institute, Arling-
based on smaller trips, agreed WD Partners' John Youger. "The
ton, VA) conference, a presentation was given on laying out a store
shopper is focusing on specific categories instead of the whole store,
on a grouping format-for example, grouping all sandwich items into
so the store has to be efficient in these areas to maximize their bas-
the same area: breads, sandwich spreads, peanut butter, jelly, lunch
ket. Groceries have to determine what makes them unique and dif-
meats, etc., according to Joe Keene of Cuhaci & Peterson. To his
ferent to provide the shopper a clear reason to come to the store
knowledge, no grocer has implemented this format, he added.