BAONIER / COMMERCIAL EQUIPMENT

Company news

Choose equipment around the goods you store, the way you display them and the space available.

Space and Display · BAONIER

How to arrange storage locations and warehouse doors to ensure more orderly turnover

Draw a diagram showing the relationship between unloading points, warehouse doors, temporary storage areas, and store delivery points, and verify door movement and handling tool turning conditions. For the same storage quantity, different space requirements may be needed under full pallet and manual box handling methods; Before procurement, the actual handling methods must be clearly explained.

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Space and Display · BAONIER

How to create a layered display for fruits without increasing customers' searching efforts

Organize zones using colors, packaging, and picking methods so customers can see key items without having to turn over the entire row of products. The irregular arrangement of heights helps create a visual hierarchy, but every retrieval process must be convenient; If picking one box requires moving two boxes, a beautiful display will increase the actual workload.

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Space and Display · BAONIER

Dish display cabinet layout: Separate the viewing area for customers from the replenishment area for staff

The area where customers stand should not block the service staff’s path; Staff also should not pass through the waiting crowd during replenishment. The more categories that can be displayed, the less likely customers will make decisions easily; The key is to clearly identify items, ensure smooth retrieval, and maintain consistent order even after replenishing the display.

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Space and Display · BAONIER

How to arrange the Buffet counters of BAONIER to make the dining order clearer

Simulate the process of customers picking plates, selecting dishes, using dining utensils, and leaving. Reserve reasonable space for repeat visitors. The long countertop appears uniform, but the usage logic for surrounding and one-way serving differs; We should first determine how customers will move, and then decide on the combination form.

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Space and Display · BAONIER

Placement of ice display areas in restaurants: How space is allocated for viewing, replenishment, and organization

Mark the locations for ice replenishment, container access, and table organization on the same diagram. The visual sense of abundance needs to be combined with convenience in removal and organization; If a large amount of decoration needs to be removed daily to manage the countertop, the layout must be re-evaluated.

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Space and Display · BAONIER

How should the layout of the aquatic display area be arranged? Consider both viewing and maintenance surfaces.

Mark the viewing surface for customers, the operation surface for staff, and the maintenance location separately, to avoid fixed decorations covering parts that need inspection. The display area aims for overall aesthetics, but maintenance space cannot be reduced at the cost of hiding all structures. For long-term use, accessibility should be included in the design considerations.

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Space and Display · BAONIER

Planning of soup workstations: How equipment, containers, and production ports connect

Draw up an action sequence from ingredient preparation, container placement to service handover, and separate the positions where service staff stay from the equipment operation positions. A large number of holes does not mean a smoother process; If the production window and container turnover are not properly arranged, waiting will still occur between the equipment and service.

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Space and Display · BAONIER

The layout of the dessert store cake cabinet ensures that display and cake retrieval work together.

Connect the sequence of customers viewing, employees retrieving cakes, packing boxes, and checkout, and observe whether lighting and background affect product identification. A visually larger freezer may not mean better usability for each layer. Testing whether a complete cake can fit more effectively is more valuable than simply testing static placement.

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Space and Display · BAONIER

How the ice cream display area is planned should be clear, including flavor presentation and serving procedures.

Customers need to see the flavor names, and staff need to smoothly complete serving and delivery. Many flavors help enhance the selection, but crowded labels and complex operations may undermine the display effect; You can first evaluate the flavor arrangement through actual service actions.

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Space and Display · BAONIER

The placement and ice retrieval routes of the ice maker should be optimized to reduce round trips during business hours.

Connect the equipment locations with the routes for ice retrieval, handling, and replenishment, and verify on-site water supply, drainage, and installation conditions. The daily average demand does not necessarily represent peak demand; In procurement communication, it is necessary to specify the time periods and turnover methods for centralized use, rather than merely reporting the approximate quantity for a day.

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