List view
1 | Our Approach
1 | Our Approach
2 | Our Existing Offerings
2 | Our Existing Offerings
3 | Case Study: Tebay South Stations
3 | Case Study: Tebay South Stations
4 | Stations Overview
4 | Stations Overview
5 | Food to Go Overview
5 | Food to Go Overview
6 | BOH Catering Space
6 | BOH Catering Space
7 | Space Planning
7 | Space Planning
Stations Overview
Bakery Station
Coffee, pastries & cakes
Craft Process:
Key Features:
Baking of goods in oven. Icing & finishing of cakes
Coffee Machines & Icing Station
What makes it us?
Bake off on site showing we are bakers. Ice and finish on site to improve quality – showing we are “makers”. Simplicity. Indulgence.
Customer journey:
- Pick up cold drink from display
- All food on display, in glass box ambient display on counter.
- Drinks and food menu displayed on board above.
- Customer orders food whilst at display, food handed over to customer.
- Hot drinks ordered at Till
- Payment
- Hot drink collection at Pick up point
Craft:
- Pastry bake off in the background
- Full racks of cooked pastries
- Icing & finishing on station
Atmosphere:
Generating the feeling of an independant coffee shop using visual cues of craft & baking
Operational Needs:
- The correct equipment for each workspace based on the food & drink offer eg: ice machines, milk churns, coffee grinders, post mix – taps & bibs, gas etc
- Shift use, fridge & freezer space – dependent on offer
- Storage for large amounts of: crockery: cups, saucers, plates, cutlery, trays, napkins
- Bins: Food & General waste.
- Space for hand wash facilities: sink, hand wash, blue roll
- Utensil/cloth sink
- Pest control considered – flies in particular
- Condiments for customer use ie: salt & pepper, sugar
- Tills – the number of tills per section supports the expected transactions