5 DESIGN CONSIDERATIONS WHEN ADDING A GRAB 'N GO MICRO MARKET TO YOUR OPERATION
5 DESIGN CONSIDERATIONS WHEN ADDING A GRAB 'N GO MICRO MARKET TO YOUR OPERATION
The eating habits of Americans are constantly changing, and recently the trend has been moving toward people eating snacks and even meals at all times of the day. More than 60% of Americans report eating outside of traditional mealtimes, which means foodservice operators are on the lookout for innovative ways to reach people at all times of the day and night.
Expanding a business model efficiently can be challenging, and often not cost effective when you factor in staffing and other operating costs. That’s where grab ’n go micro markets come in.
Thanks to improved technologies for taking payments and new features on merchandisers, micro markets offer operators the flexibility needed to meet the needs of customers while adding a new revenue stream to a current operation. Some of the benefits include:
- 24/7 operating capabilities
- The ability to offer a wider variety and more fresh-made options than traditional vending machines
- The need for less staff, if any
What to Know when Designing a Grab 'n Go Micro Market
The flexibility and range of options when it comes to grab ’n go micro markets allows them to be put almost anywhere there is some extra space. Here are a few things to keep in mind when designing your grab ’n go market.
1. Your customer base. Are you putting a grab ’n go micro market in a hotel lobby, where guests checking in during late evening hours might want a meal? Or in an arena, providing a convenient snack option for sports fans? Whatever the type of operation, you will want to consider customer food preferences as well as the anticipated volume to help determine the types of equipment used as well as placement to optimize traffic flow.
2. Food preparation location. The key to a successful business model for grab ’n go micro markets comes in off-premise food prep. Otherwise, the micro market itself turns into a full-fledged kitchen, needing hand sinks, permits and all the requirements of any foodservice operation. Some grab ’n go markets are created within an existing dining area or adjacent to one, which means food can be prepared on-site and stocked during operating hours. But if you’re designing a grab ’n go micro market off-site of the main dining facility, to provide convenient food options on a large campus or military base for example, you will need a plan for where the fresh-made items will be created.
3. Storage and transportation needs. Whether your grab ’n go micro market is adjacent to a fully operating kitchen or not, you will need to incorporate some form of storage options for merchandisers to be replenished during off-hours. Reach-in refrigerators can keep a few days’ supply of product ready to go at all times. If your market is off-site, you will need to plan for portable hot and cold holding cabinets and carts as well.
4. Types of equipment and features to look for. The types of food offered and staffing availability will help determine the equipment used within the design of your grab ’n go micro market. Refrigerated merchandisers with and without doors are perfect for beverages and salads. Open-air hot cases allow for pizzas, hot sandwiches and other meal options. You’ll also want to include equipment such as microwaves, toaster ovens and automatic coffee machines for people to completely prepare their meal on-site.
When researching equipment options for micro markets, look for equipment with temperature controls and alarms. Not only will those features help ensure cold foods stay cold and hot foods stay hot for safe food handling, the ability to alert someone when equipment malfunctions helps reduce the possibility of product loss.
5. Staffed or autonomous? New options in merchandising equipment have created the ability for operators to choose between designing a grab ’n go micro market that utilizes a minimal number of staff and one that is completely autonomous. For example, Structural Concepts’ new Elevate merchandiser provides a visually appealing display with a payment system in place much like traditional vending machines.
If you’re considering adding a grab ’n go micro market to your operation, the design team at Boelter can help optimize your space and find the equipment that’s right for your service. Our team brings long-standing relationships with equipment manufacturers and years of design experience in crafting the most productive and efficient designs to complement your existing kitchen, and add further options for your customers.