BAONIER / 31
Campus convenience store: Dairy and ready-to-eat foods
The convenience store needs to help customers quickly find dairy and ready-to-eat products, while reducing the impact of restocking on purchasing decisions.
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Exploring configuration ideas for freezers and food equipment based on business scenarios.
BAONIER / 32
Community convenience store: Drink wall connected to checkout area
The store wants to connect the cold drink selection and checkout routes while maintaining space for staff restocking.
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BAONIER / 33
Traffic service area: Long-row drink cabinets
The flowing customer group requires easy identification of beverages and ready-to-eat products, and the frequency of restocking at the store is also high.
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BAONIER / 34
Community bakery: whole cakes and cut desserts
The bakery needs to clearly display desserts of different sizes and retain the box-opening area.
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BAONIER / 35
Urban dessert shop: Dark-colored cake cabinet display
The dessert shop aims to present products clearly while allowing employees to frequently pick up and place items.
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BAONIER / 36
Ice cream store: Flavor tray and service counter
The store needs to integrate flavor browsing, confirmation, and retrieval into a seamless process to avoid tools occupying the display area.
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BAONIER / 37
Baking Workshop: Rising and Baking tray turnover
The workshop needs to establish a clear container turnover relationship between mixing, organization, and rising.
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BAONIER / 38
Chain Baking Backfield: Mixing Area
The backfield needs to adapt to various recipes and different processing batches, avoiding the mixing of raw materials and finished products.
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BAONIER / 39
Restaurant kitchen: Refrigeration workbench and ingredient preparation
The kitchen needs to ensure natural integration of ingredient preparation, short-term turnover, and subsequent production operations.
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BAONIER / 40
Tea shop: Ice production and ice retrieval work area
Tea shops need to organize ice retrieval, ingredient preparation, and beverage preparation into a consistent sequence.
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