54 EQUIPMEN T, DESIGN AND OPERATIONS HANDBOOK 2017 | DESIGN www.groceryheadquarters.com
EDO HANDBOOK 2017
Weis Markets created quite a stir recently in Enola, Pa. Its prototype store there is accented with a variety of service depart- ments that aim to engage customers and provide a more personalized shopping
experience. Reviews by local media were extremely positive.
The 65,000-square-foot supermarket boasts an ice cream
shop, an in-store organic and gluten-free shop with more
than 1,900 products, a juice bar, a Chobani-branded yogurt
bar, an Asian Wok station, a large food court with hand-rolled sushi and a pub and neighboring café that offer 900
domestic and craft beers as well as 500 varieties of wine.
“We want to be interesting, not boring or dull,” Jonathan
Weis, CEO of the Sudbury, Pa.-based chain, told Pennlive.
com when the store opened in early March of this year.
Boring or dull are probably not words that come to mind
when shoppers cruise through the new store that will surely
provide heady competition to nearby Wegmans and Giant
Industry observers agree that such a brand of customer
engagement and personalization—as manifested by the
attractive perimeter departments incorporated into the store
layout and design—enhances the shopping experience.
“With so many choices of where and how to shop today,
retailers need to focus on creating memorable experiences
in their stores to entice customers to engage with them,” says
PERSONALIZING STORE DESIGN
Attractive perimeter departments incorporated into a store’s
layout enhances the shopping experience.
BY JOHN KAROLEFSKI