ABSTRACT
Marks and Spencer started some years ago with a clean sheet of paper and an internal team from the Store Development Group drew up a design brief to meet the needs of the business well into the next millennium. Number one priority was ensuring that food would be presented to the customer attractively and in optimum condition-both in terms of temperature and hygiene. Basic dimensions of the shelves and case carcass were designed to ensure easy access for customers, including wheelchair users, as well as improving staff health and safety when merchandising and cleaning the cases. The brief also reflected the business needs for
reliability, energy efficiency (minimising greenhouse emissions), sophisticated monitoring and control, efficient use of space and value for money.
