The changing face of bakery shops & Bakery Shopfitting
The design, layout and location of bakery shops is evolving in response to changing customer demands, according to one of the UK’s leading bakery shopfitting businesses.
Ben Lord, director at Frimovel, also predicts automated ordering and self-serve bakeries will come to the fore in the next decade.
“In 10 years’ time, I think we’ll see more bakeries using automated service,” he says. “There was definitely more evidence of it at the Euroshop trade show in Dusseldorf this year. We know of bakeries in this country who are now trialling a McDonalds style of customer pre-ordering on screens, and the till company we use – C2Epos - has brought a system out that bakeries can use.”
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Lancashire-based Frimovel employs 13 people and specialises specifically in bakery shopfitting, having spotted a niche in the market. Its customers include bakery groups such as Paul, Birds (62 shops) and Cooplands, as well as family-run single shops. Since the company’s inception, Ben has witnessed the changing retail landscape as bakeries have adapted to evolving customer demands and habits. “Other than artisan bakers, bread sales in bakeries are reducing and, as a consequence, demand for bread shelving in shop refurbishments has dropped substantially. “People tend to buy bread from supermarkets, so bakeries are focusing more on food to go. Hot, fresh sandwiches for breakfast and lunch are getting more and more popular and we now install a heated counter in every single shop we do. In Europe, there are a lot more Lidl-style, self-serve bakeries, and we expect that to grow in popularity over here too. “Coffee is massive and a big part of our customers’ businesses. They all sell coffee using high quality bean to cup machines.” |
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Style council
In terms of style, bakery shop owners are currently favouring black and oak interiors.
“Silver metalwork on counters was popular eight years ago but now it’s black for a more contemporary look,” continues Ben. “Solid wood oak slats for feature walls look stylish, and, flooring-wise, try a grey tile effect or wood effect, using a hard-wearing product such as Karndean.
“If you want to add a bit of colour, consider tying in colours from your corporate branding. This can be achieved by adding strips of colour on your counters and shelving or coloured signage.
“Extra warm white LEDs bring out the warm tones and complement bread and pastry products well.”
Digital menu screens to advertise things like meal deals and special offers are also exciting new additions.
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Go with the flow
Customer flow is key when designing the layout of your bakery. “Make sure customers walk past all of your products before they pay,” advises Ben. “Also consider having a pick-up display as soon as they walk in the door. The inconvenience of getting something after you’ve just paid usually means you’ll leave it.” Accessibility is vital too. “Location is so important,” continues Ben. “People are lazy and want drive-up locations where they can park easily – and for free. We’re definitely seeing less bakeries on High Streets and more on retail parks.” Frimovel is also receiving more requests to install air conditioning in bakery shops, for a better customer experience as well as to look after employees. “On-site ovens, heated cabinets and fridges mean it is more of a requirement these days,” claims Ben. |
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Keep it clean A typical complete shop refurbishment costs from £50,000 but sales increase as a consequence so it’s worth the investment. Once done, it should last at least 10 years – but a lot of it comes down to cleanliness, says Ben. “If you keep on top of it, in five years’ time, it will still look brand new.” For more information, visit www.frimovel.co.uk Read more stories like this in The Whisk Magazine from BFP, a publication about bakers for the bakery industry. |
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