*drafted
STORE RE DESIGN:
QUANTITY is not greater than QUALITY
Initial thoughts ;
Lighting - Utilize the natural light with all the windows. Don’t over do it. Incorporate Lamps, especially a few ceiling Lamps. One for sure behind the register.
Community Board - Aka BF updates and news board, somewhere on the wall, in the store, or outside.
Condense - displaying everything out on shelves, lining up the same products, dec leases the value. Telling the consumer that they are just buying another, what the next person is buying. creating question of the items quality , because of the quantity displayed.
Preserve the life.
I see the same products over and over. I see it fine to have it be repetitive maybe once or twice, more than that requires attention.
Some of the wire racks can put a linen on the bottom, like a linen curtain , it can still consist of the same product , but can act as back stock.
Classic Farm kitchen / stores - of course a large part of inspiration is Hannah Neil-mans kitchen. To create an exact replica would not speak to the customers and guest as much as a retail space should. The idea is still to create an experience and fascination with the products in the store.
Process - signage and phrases are important, to not overwhelm but to introduce the background and process from which these product come from.
See in agriculture and American agriculture there is or should always be a sense of story, work and effort behind any result. Wether that be from transitioning a field of crop to the next seed, to turning that seed now into a hearty meal and use as nourishment.
Our efforts are constantly being depleted because of the specializations in our societies structures, and the mass production that that is.
Pastry Case - needs another level. My first thought is to have a custom shelf put in, but an alternative would be to add cake stands, smaller wooden shelves.
Laying parchment on each Level of the pastry case. Allows for easy clean up, and a cleaner look. Crumbs on the wood is natural but with this simple effort it can be avoided.
Cheese Displays - What is the form of cheese before we make it retail size? Raw cheese, what s the packaging the cheese will be in, can we also bring in other quality cheese products.
Whenever I think of cheese I think of what I refer to as my “fast food” which typically consist of a whole block of good quality cheese, a fruit of my choice (mainly apple and gouda) so naturally I see to pair the cheese displays with side ordarvs. Fruit meat cheese crackers.
How do we organize our food cooler spaces, storage, pantry. That is my inspiration. Using methods to make our fresh products lasting, herbs in jars. Sectioned Dairy, produce, fruit, carbs, condements.
bulk in panty, hard goods nearby.
Staple Pieces - wooden shelve here and there, adding character to the space. There can be a balance of rack display. Utilizing the storage that is there already.
Signage - Simple signage, that helps customers respect displays, and small imperfections of process. Ex ; Loose produce, in baskets, in coolers, laid out, next to a sign “ wash your produce or use parchment to grab your produce” this speaks to the integrity of the product and compliments our process of farm and garden local produce.
Life - Life is present in the store, just because of the energy the employees and products hold. The excitement, it is in the store. But bringing Foliage, live displays that can change and evolve. Pieces from the elements that these products come from. Like grasses, branches, flowers on displays. Preserving and keeping life in a store that’s brand is farm is a must. And it is a good area for teaching and responsibility to the employees that are able to look into the finer things.
Perennials - the plant pots outside are to die for. But they are sad and empty. Adding foliage that grows with the seasons or perennials that grow every season on their own. Bringing in a seasonal planter (I would do this!) making sure the plants are always full of life. Because even in the cold, plants live through and are resilient in proper conditions.
Refill station - having a sustainable practice and mission cannot only be about the words that we use to describe our efforts. Our actions must meet those efforts. Of course there are health codes and laws, but offering a simple jar return or a bulk section where customers can refill their jars like milk, honey,
Remember - of course the traction and pace of growth can put so much pressure. But it is so important to remember what the business stands for. Most expectations that people have these days are purely based off of false or lack of information, or following ideals without taking into consideration what really must happen to bring it to pass or make things happen and be put on your table. So remembering the importance of holding the brands integrity over falling short to outside “expectation” . As long as the efforts that can be controlled (like some listed above) are handled and not forgotten, and put in place with care and intention from the whole team.
Focusing on customer service and training to better the flow of the store. Having retail involved in the stocking or questions on items will make a tremendous difference. Including having items in back stock not all out for display gives the employees things to restock and stock and familiarize with where things are kept. Helps with organizational skills because it is not just reliant on the customers curiosity. Many need to be guided. And can’t see through beautiful chaos.
Utilizing the space. Not overcrowding, but using the bones. Adding character to again compliment the products. The bones of the building itself has a story and contributes positively to the