“Create a 20 m by 15 m full-service grocery store with produce, bakery, deli, dairy, frozen food, dry-goods aisles, restrooms, customer service and four checkouts.”
図の背後にある意思決定を読み解く。
Modeled the open sales floor as one 20m x 15m room with named zones for produce, bakery, deli, dairy, frozen, and dry goods to avoid internal walls.
Placed produce, bakery, and deli as high-visibility zones near the front of the store, while dairy and frozen occupy the left and right mid-sections.
Used a 5x3 grid of shelving units for compact dry-goods aisles and positioned four checkout lanes near the south exits.
Added restroom and customer-service zones at the bottom corners without obstructing checkout flow.
Use this pattern for single-floor supermarket or convenience store layouts where departments need visual adjacency, customer circulation is open, and checkouts must align with entries.