01
Reading the layout
Organise the assortment by the side from which customers approach. Leave the internal working area for portioning, payment and replenishment.
02
Developing your own version
Confirm the lid opening and refill direction of each row. Compare the outer decorative outline with the actual usable counter and staff space.
Planning point
- Organise the assortment by the side from which customers approach. Leave the internal working area for portioning, payment and replenishment.
