Supermarket

Planning

Sales are invariably on one floor, planned to allow trolley circulation from car park
through the store.

A simple rectangular plan is preferred.

Minimum frontage (18 m) may require double-banked checkouts.

The position and layout of the checkout points govern entrance, exit and circulation
plans.

Sales areas have large unobstructed spaces with structural grids of 9.0 m or more (to
suit stand spacing) and 3.66 m clear ceiling heights.

Layout

A standard arrangement of parallel shelf racks and cabinets on each side of circulation
aisles is invariably adopted.

The main aisles are 2.2 to 2.5 m wide increasing to 2.8 to 3.2 m in front of delicatessen
counters and fresh/frozen meat cabinets. 3.0 m across aisles are provided at the end
of turns and a clear area 2.2 to 3.0 m deep on each side of the checkout line.

Displays are grouped into food and non-food sections.

As a rule, refrigerated display cabinets are grouped together to facilitate service

connections and airflow recovery.

Demand goods (vegetables, fruit) are usually placed near the entrance to initiate
buying and promotional items displayed in bins and in racks at the end of rows and
checkout stations.

Space has to be allocated for customers to collect and restore baskets and trolleys. In
urban areas many customers will use baskets.