Choose equipment around the goods you store, the way you display them and the space available.
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.
Read article ↗
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.
Read article ↗
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.
Read article ↗
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.
Read article ↗
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.
Read article ↗
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.
Read article ↗
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.
Read article ↗
Draw out the transfer paths for mixing dough, cutting, shaping, proofing, and subsequent baking, and check if cart docking and door opening interfere with other operations A large number of slots doesn’t automatically mean reasonable scheduling; Handling small batches multiple times and larger batches in a concentrated manner require different requirements for on-site organization.
Read article ↗
Draw the working position layout, door opening range, and action space of adjacent equipment, and observe whether the material retrieval position can naturally return to the operating position. Including more functions in a single device can save space, but if picking items, opening the door, and counter operations interfere with each other, workstation arrangements still need to be adjusted.
Read article ↗
Place frequently purchased items in positions that customers can easily identify, and clearly define the boundaries between combined packages and individual items. The dairy area needs to be easy for daily repeated purchases; Too many promotional signs may make it difficult for those familiar with the products to find them; the focus of display should be on stable identification and convenient replenishment.
Read article ↗