Convenience stores are among the top ten retail concepts important to U.S. shoppers for the next decade. This is the first of a series of published general guide to illustrate the design of popular, convenience-“C” stores and the new counterparts super C stores, hybrid C stores and trendy small markets in the U.S. easy to read this idea book that provides authoritative information, practical guidelines and a great many insights and candid observations that deal with:

Selling up market into luxury niches; Design for retail marketing hot & cold beverages, Design for marketing baked in-store, bread, baked cookies, bagels, and pastry; Design for marketing candy, gum and mints. Design for marketing fresh produce and dairy; Design for cereal, pasta, soup, frozen entree’s, desserts, and breakfast foods. There are sections dealing with HBA, soap, cleaner, gadgets and other necessities; health foods, vitamins, ethnic & international foods.

An Idea book with design insights for marketing home replacement meals, marketing fresh in-store prepared foods, paper goods, apparel, greeting cards & school supplies.  That also talks about color, lighting, graphics and signage.   

There are design ideas for retailing film & photo, ATM services, lottery, newspapers, magazines, etc. Refrigeration design and found storage space deals with the nuts and bolts of “C” store operations. Explore various new trendy strategies evolving in these exciting new up market hybrid “C” store operations, hot food buffets, and sidewalk selling. New trendy solution to refrigerated displays are featured. Where to next? Convenience Store and Small Market Design is the book that looks at various scenarios for the future growth of the convenience retailing.

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