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Pie Shop

Stations Overview

Pie Shop

Savoury & sweet pastries to go.
(pie & mash, pie & custard)
 
 
Craft Process:
 
Key Features:
 
Pie making and baking.
 
Pie kitchen & pie-making machine.
notion image
 
What makes it us?
Best of Westmorland in a takeaway form. Classics (sausage rolls, baguettes, pies) – but takeaway without the ultra-processed.
Fresh – not made and packed off-site.
Customer journey:
  1. Menu displayed above Front counter.
    Customer selects drinks whilst Queuing.
    Order with colleague at till.
    Payment taken
    Get Collection Number
    Collect all food and hot drinks at pick up point.
Craft:
  • Pie & Sausage roll bake off in the background, possibly in Deck ovens, feels like the savory side of a great bakery
Atmosphere:
?
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
 
 
Pie shop - mix of sit in/take away - so needs easily access to dinig room - also works as hit food offer overnight.
Would be good to have a overnight provision for seating.
Needs its own 'prodcuitn kitchen'
 
 
Craft Process:
 
Key Features:
 
Flatbread pressing and baking - assembly
 
Open hot sandwich kitchen & views into cold sandwich production
notion image
What makes it us?
 
Farm to Fork: Beef, Lamb, Fries. Great bread baked locally; other ingredients also highlight our producers. Simple excellence. Non-ultra-processed alternative to the wider market. Clean sauces (from Westmorland Kitchen) – retail opportunity. Favourites – covers the needs of many of our customers.
Customer journey:
  1. Drinks and food menu displayed on board above.
  1. Pick up cold drink from display
  1. Food on display, in glass box ambient display on counter.
  1. Food Order and hot drinks order taken at till.
  1. Payment.
  1. Customer food and hot drinks prepared, collated and placed on Hand over table
  1. Customer collects at Pick up point when order number is displayed.
Craft:
 
 
  • Pressing flatbreads
  • Grills in background
  • Hot Sandwich Build Line
Atmosphere:
Customers will be able to see the complete assembly of all food, including the pressing of flatbreads
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
 
 
Coffee, pastries & cakes
 
Craft Process:
 
Key Features:
 
Baking of goods in oven. Icing & finishing of cakes
 
Coffee Machines & Icing Station
notion image
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:
  1. Pick up cold drink from display
  1. All food on display, in glass box ambient display on counter.
  1. Drinks and food menu displayed on board above.
  1. Customer orders food whilst at display, food handed over to customer.
  1. Hot drinks ordered at Till
  1. Payment
  1. 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