To successfully open a new ice cream parlor requires careful planning. Follow these design guidelines, and you’ll be in the mood for running an efficient and prosperous ice cream business.
An efficient design for your ice cream parlor is a successful specialty ice cream shop.
When designing the back of your counter, the ultimate goal is to create an environment that delivers functional efficiency, attracts buying momentum from your customers, and supports your menu. As with all aspects of building your dream ice cream shop, the most effective support for your menu should be part of your planning from the beginning. You need to plan everything from the placement of the menu boards to the storage of napkins, custom cups, and spoons.
It is important to plan your menu in as much detail as possible before moving on to the evolutionary stages of your business. The most successful stores have clearly defined profit centers, including ice cream, coffee, baked goods, etc. The back of the counter should support the operation of each profit center and include essential elements related to the production, storage, and presentation of the product.
Be clear about the items featured on the menu board and clarify your plans for ingredients for cooking and serving. To make a smoothie, you will need ice cream, flavorings, and a blender. Your client must be comfortable; otherwise, he will no longer come. Of course, your staff should be trained to receive you and offer you samples, but your back should be positioned to make it clearer. Manufacturing companies provide a professional point of sale materials.
Now that you have clarity on the outcome of your wish, you have come to the exciting part of deciding the final appearance of your store. With proper planning, your final look can be designed to fit everything so that the final package is presented professionally and clearly. There are several options for building the front and rear planks. For example, modular systems can be an option for future flexibility and a clean, professional design. They also provide flexibility if you later decide to add a new profit center like coffee or baked goods. Custom-designed built-in cabinets are another option that offers less flexibility but can be a great option that allows for a lot of customization.
So from the beginning of your planning, think about logistics, efficiency, clarity, and of course, your budget. Visit other ice cream parlors and ice cream parlors and think about your overall goal for your business. Work with experienced specialist providers who offer assistance and training.