Convenience store trends Prioritize stores focused on take-out packaged food, advise experts in architecture, engineering and convenience store design

BOSTON and NEW YORK, March 8, 2022 /PRNewswire/ — Market trends are driving convenience retailers more to adopt store designs focused on selling sandwiches, wraps, salads and other packaged foods to go, HFA Architecture and Engineering executives advise and Bona Design Lab in an online opinion piece for Convenience Store News.

Current job and supply chain shortages, along with the growing availability of shadow kitchens, are likely to affect convenience store design, architecture and infrastructure, write HFA James Owena Bostonarchitect with two decades of experience in the convenience store, retail and other industries, and Joseph Bonaveteran convenience store designer and director of new YorkBona Design Lab.

That could translate to convenience stores that look more like Pret-A-Manger, with its coolers full of high-quality prepared foods, compared to Chipotle Mexican Grill, where meals are assembled on-site by bar workers. of restoration. .

“Packaged products involve less prep, waste and cleanup, and are easily scannable for self-checkout. This means they require a lot less work, a big advantage today,” they explain in the February 25 piece (“Is Pret A Manger the new model for in-store dining programs?”). “Packaged goods also take up less space than the types of do-it-yourself catering bars that have become more common in the industry.”

The column is based on a chapter from the HFA/Bona Design Lab 2021 white paper, “Reimagining Sites & Stores: Perspectives on the Future of Convenience Retail”. The two firms have announced a strategic alliance on September 9.

But while current trends favor take-out SKUs, Owens and Bona draw an important distinction between traditional convenience stores and larger ones, newly built convenience retail outlets, which are designed to accommodate the larger space requirements of QSR type operations. “While open kitchen designs for home-prepared cooking can dramatically express the seriousness of the offering, they’re not for everyone,” they explain. “The reality is that most convenience stores continue to be legacy locations with their small traditional footprints.”

With these considerations in mind, troubleshooters should:

  • Make sure that their high offers are very attractive in terms of taste, novelty and quality of ingredients;
  • Revisit their distribution models to maximize the use of shadow kitchens; and
  • Adopt creative and effective approaches to site and store design to further enhance the offering.

“This could mean working with a third-party consultant to better celebrate displays of these new SKUs through placement, lighting, signage, color palettes and more,” they conclude.

The full column is available at:

The full whitepaper is available for free at:

Media contacts: At Jaffe Communications: Elisa Krantz, [email protected](908) 789-0700, or Bill Parness, [email protected](732) 673-6852.

Note to media: James Owen and Joseph Bona are available as resources for your articles on restoration, architecture, engineering, and convenience store design. Contact Jaffe Communications to arrange interviews.

SOURCE HFA & Bona Design Lab

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