A travel centre — forecourt, shop, beverage wall and a hot food line.
IndustryFuel retail / Foodservice
What runs on the twinEquipment fit, queue and door swing, refrigeration access
Format and store-development teams working out what fits before a build package is issued. This is a twin we built and keep, not an account we hold. Equipment is placed at true width, depth and height and can be moved on the model, so an aisle is measured rather than assumed. Services sit on their own layer behind the finishes.
Adding an order kiosk sounds like a small change until the queue in front of it meets the cooler doors behind it. Door swing, queue space and walkway are all real dimensions, and on a store this size they are all fighting for the same few metres.
Working that out on site means the equipment is already bought.
A second order kiosk placed at true size, with the queue and the cooler door swing measured against each other. The store twin with the foodservice area broken out: the cooler run, the hot line, the beverage wall and the order kiosks, each placed at its real size. A second kiosk is added and the queue space in front of the cooler doors is measured, because the door swing and the queue are competing for the same floor. The cooler run is then isolated so the power and refrigeration behind it can be seen.
Behind the cooler wall. Finishes switched off to reach the refrigeration and power runs.
The cooler run, the fryers and the coffee line each hold their own uptime record, so the equipment that keeps failing is identifiable before the next format decision is made.
Fitting more in:
Add equipment at true size and find out what it takes away from the aisle.
Checking a door swing:
Cooler doors and a queue in the same space, measured rather than eyeballed.
Scoping the refrigeration:
The runs behind the cooler wall are reachable with the finishes off.
Bring the files you already have. We will show you the twin you keep for the life of the building.