Design Review

How To Achieve The Best Rents Per Metre Square Through Considered Design Fills Ensure Maximum Sales Potential For Your Retailers

Have you ever noticed how you can walk past one food store and start drooling, yet another store can turn your stomach upside down?

The problem is that very few designers and operators really understand how to plan a food store for maximum sales. While some designers can often create a fantastic concept, they may select materials, colours, heights, etc that impede sales. Operators can generally identify design features that help them reduce operating costs but don’t understand how to identify design features that stimulate sales.

You may or may not be aware of all the factors that can dramatically affect the trading performance of a store. For instance, one of our clients recorded a 50% improvement in store turnover when they altered their counter heights according to our recommendations.

Expert Advice That Cuts Costs And Increases Sales

Brain & Poulter has a 7 Step Process for design review of a food tenancy including a 187 point design checklist covering everything from counter design to cup dispensing systems. This ensures that the most important part of a food outlets success, the store design, incorporates the proven design features of profitable retailing.

Investing less than 3% of the annual rental income in a Brain & Poulter design review is good risk management practice as rectification to store designs post opening can cost several hundred thousand dollars!