SAINT JOSEPH INSTITUTE OF TECHNOLOGY

Montilla Blvd., Butuan City

DESIGN 03
RSW 02

SUPERMARKET
SEPTEMBER 23, 2022

SUBMITTED BY:

JYMSY CHRYS C. QUILET

BS ARCHITECTURE 2

SUBMITTED TO:

AR. ROLAND B CEPEDA

INSTRUCTOR
 SUPERMARKET

A supermarket is a
departmentalized self-service
retail establishment that sells a
large range of food items,
including meat, fruit, dairy, and
so on, as well as different
household goods. It is bigger and
offers a wider variety than a
typical grocery store.

BACKGROUND

People used to shop at separate, little stores for each category of food until
supermarkets turned into one-stop shops. "Greengrocers" (for produce), dairy stores,
butcher shops, fishmongers, and grocery stores that only offered dry, packaged
products like canned food would line a street.

Since the 1950s, supermarkets have been a presence in Europe. Different self-service
store models started to appear in the United States in the first half of the 20th century,
and they later spread to Europe. Early examples include Tesco in the United Kingdom,
Delhaize in Belgium, Carrefour in France, and Spar from the Netherlands. Existing
businesses converted to self-service grocery shop concepts. Through the 1950s and
1960s, as consumer culture and car ownership increased, so did the supermarket
concept, which evolved into larger, self-service, all-purpose superstores that customers
drive to on the outskirts of towns and cities.

Today, supermarkets are possibly the primary place where Europeans go to get their
groceries. Supermarkets provided us more independence by letting us choose our own
products and, for the most part, keep those private without the store as a whole knowing
about them. Stores are increasingly providing services besides groceries, such banking,
post offices, alcohol sales, and apparel. Multinational companies that operate in many
nations now include supermarket brands. As a result, the business model of
supermarkets has come under fire. From an ethical and environmental point of view,
their contacts with suppliers, the need for additional packaging, and the amount of food
waste generated by their distribution schemes can all be questioned.
Considerations affecting design

1. Stores dimensions and form

2. Irremovable facilities
3. Product categories and types
4. Business pattern
5. Customer conduct

6. Characteristics and quantity of the necessary installed equipment

7. Satisfaction in retail

Distribution of space and planning for a supermarket

A functional supermarket design aims to organize the interior rooms as efficiently as

possible to increase sales. In order to make design decisions that can have a beneficial
impact on product sales and customer perceptions, it is vital to comprehend and
analyze consumer behaviors.

It is necessary that the store layout adds to a welcoming environment for shoppers,
motivating them to stay longer, and encouraging a certain amount of impulsive
purchases, or "instinct purchases,"

Grid, island, free-flow, and racetrack layouts are the four most often used traditional
shop layout forms in modern retailing.

Grid Layout

Long paths are used in this pattern, which is laid out in a grid by aligning them parallel
to one another in a straight line. This layout style is used by retailers since it improves
the effectiveness of the entire sales process. In particular, it makes the best use of
available space while ensuring higher product availability and a quick shopping
experience. The logistical components' simplification offers yet another significant
benefit by making it easier, for instance, to supply shelves and control the numerous
products that are available.

However, there are disadvantages to this style as well that may hurt sales or client flow.
In reality, maximal space optimization ensures that the arrangement of the shelves
remains consistent throughout time with little variation. Customers grow too accustomed
to this arrangement and prefer to finish their intended purchases faster, avoiding
"instinct purchases," as a result. Another disadvantage is the distribution monotony,
which arises from logistical problems and may worsen the customer experience
because supply needs take precedence over demand.

Island layout

It's a more modern and creative organizational structure. This technique of distribution
entails the display of products mounted on platforms or other supports placed at various
supermarket locations. This style is typically used to display modest-sized items and
add a personalized touch to niche shops or tiny specialized shops.

The advantage of this strategy is that clients have more freedom because they have
access to a free path that enables them to see all the products organized in the same
regions. With products that are tailored to their specific needs, this layout increases
customer motivation to browse the entire store. This model also genuinely values
customers and meets all of their needs.

The disadvantages are:

 fewer racks may be placed on the same surface area with the grid structure,
hence there is less space optimization.
 greater logistics costs, particularly when it comes to organizing and managing
shelves.
Racetrack (or Loop) layout

This design is less typical for a supermarket. Customers may view all the departments
through a primary ring hallway that runs from the entrance to the pay counters,
emphasizing a perimeter track. The primary route covers the full floor of the store, and
auxiliary routes are set up to prevent crowding in specific areas.

ADVANTAGES

 Increased exposure to products

 Increased impulsive purchases
 Convenience of purchasing
 Encouragement of exploration

DISADVANTAGES

 Frequently involves more walking

 Creating departments might be expensive
 Customers may grow overburdened

Free flow layout

Free-flow systems, which mix several shop layouts and are thought of as the most
straightforward variety, have many advantages. This layout form allows for the
maximum innovation because there is no clearly defined pattern. Typically, the grid
layout merges with an inventive island layout to inspire customers to move in any
direction while promoting impulsive buying.
When constructing a supermarket, a well-organized shop layout can be beneficial for
both consumers and retailers and will be essential to the overall performance of the
commercial activity, especially when taken into account in conjunction with appropriate
scale.

ADVANTAGES

 Encourages browsing
 Increases impulse purchases
 Adds visual appeal
 Provides flexibility

DISADVANTAGES

 May be more expensive to implement

 Wastes space on the floor
 May cause confusion
 May be difficult to clean

Tips for general store layout

It can be difficult to create a welcoming environment where customers want to linger.

Your store's layout should, whenever possible, direct customers to the right after they
enter. According to studies, people go to the right after entering but instinctively look to
the left. Even shoppers prefer to move in the opposite direction. You can nudge them in
that way by using a larger aisle to the right. Regardless of the layout you ultimately
select, make sure the design, kind of fixtures, wall and floor colors, lighting, and signage
reflect the image of your store. Pull your store layout design together into a cohesive
whole to entice customers to unlock their wallets and feel at ease.

Dimensions and design

When it comes to creating a supermarket, there are a number of national and

municipal requirements governing size.

Although we have listed some rough store measurements below, you should
always check your local norms.

 height for newly built premises ≥ 3.00 m (118.11 in);

 height for pre-existing premises ≥ 2.70 m (106.29 in);
 minimum height of emergency routes and exits – 2.00 m (78.74 in);
 emergency routes and exits must remain clear of any obstacles;
 emergency door width ≥ 0.80 m (31.49 in) – sizing depends on the premise level
of crowding;
 provide changing room and toilet facilities for staff;
 retail mezzanine floor area ≤ 2/3 of the store surface
 minimum height above and below the mezzanine ≥ 2.40 m (94.48 in) (average
height ≤ 2.20 m/ 86.61 in for sloped roofs);
 mezzanine depth≤ 2.5 times the lower one of the previously indicated height
measurements.

The overall dimensions of individual shoppers and furnishings to take in consideration

are:
 shopper walking in the aisle – 0.60 – 0.90 m (23.62 in – 35.43 in)
 shopper standing in front of shelves – 0.75 – 0.90 m (29.52 in – 35.43 in)
 shopper with trolley – 0.75 – 0.90 m (29.52 in – 35.43 in)
 person in wheelchair ≤ 0.90 m (35.43 in)
 display rack width – 0.80 m (31.49 in)
 chiller cabinet width – 0.90 m (35.43 in)
 refrigerator unit width – 1.40 m (55.11 in)
 deli counter width – 1.20 – 1.40 m (47.24 – 55.11 in)
 shelving width – 0.80 m (31.49 in).