A prominent retailer undertook the process of identifying foodservice equipment manufacturers to design and develop prototypes that would feature a new deli venue with multiple new merchandising and serving options, a new induction hot bar, and an island concept.

Sub Station Enhancements

Structural Concepts created a customized, self-contained case designed to align with the retailer’s induction area. The evolution of these cases spurred additional innovations, including pan and condiment support grid assembly and the appropriate space to hold bottles.

Customized Deli Venue Concept

After reviewing other suppliers, Structural Concepts was chosen to design the new deli style layout by delivering a customized equipment strategy inclusive of a builtin and upscale look as well as ensuring the entire deli front-of-the-house presentation achieve consistency throughout the lineup.

Expanding Hot Venue Capacities

After testing other concepts for increased grab-and-go options in the deli hot case, Structural Concepts provided a custom display model with an increased number of shelves to allow for further merchandising capacity that was designed to allow for two cases to sit together creating one large case, ultimately creating flexibility for the deli venue options.