So, I got word yesterday that our store is up for a remodel in 2015. They will also likely be expanding the store by knocking out one of the walls and adding about 25,000 square feet onto it. We currently have tile flooring and I know that the remodel will turn that to stained concrete. My question is, how does it usually work? We're also getting new freezers. As currently chicken/fish/bread are all in different freezers scattered around the store, which will be consolidated to just frozen food aisle post-remodel.
Also, they passed this year the wine in stores law. So all stores will now be getting a wine section in 2016.
If they're ripping up the flooring, how will they do this without closing the store? A little bit at a time? What's the protocol when they do these remodels and how long does it usually take.
Our store is small, only around 32,000 square feet of sales area, 42,000 total. A grand total of 12 aisles currently. I'm sure with the additional 25,000 square feet we'll be expanding to more.
Any other insight on these things would be awesome. I'm pretty pumped. I can't wait for a new challenge.
We just finished a major remodel and expansion this past Spring. It took about a year and a half to complete. At our store the produce department became the stepchild of the store. The first thing they did is they closed our breakroom. We took our breaks in the managers' office during that time. They turned the old breakroom into a temporary produce prep room and cooler. What was the original produce area was sealed off from the rest of the store while construction took place in that area. In the meantime, they were also building on to the back of the store and about 90 ft. to the right of the store. Traffic had to be re-routed. Each time they finished one section, they would move produce again and work on the section previously occupied by produce. Once they finished the new section, things started to go more quickly. Dairy and frozen moved into the new section. So that freed up more space. Produce moved into their permanent home except they were using what would become they bakery freezer as their cooler. By this time, the new breakroom and managers' office was finished. Bakery and deli were condensed into a small space while they worked on turning what used to be the dairy and frozen departments into the new deli and bakery. Eventually, the deli and bakery moved into their new section but the freezer was still be used by produce as their cooler. So all the frozen bakery items had to be stored in the main grocery freezer all the way on the other side of the store. That was a real pain having to move everything back and forth everyday. The reason produce was using the bakery freezer as a cooler is because the meat department was using the produce coolers while their new meat coolers were being built. Except for one night when they had to shut off the electricity, the store remained open 24 hours a day. Most of the major demolition and construction took place at night when there weren't many customers in the store. They had a pretty good timetable as to what needed to be done and when. Total store area is now over 109, 000 sq. ft. They're also building on a liquor store set to open this Spring. With that, their expecting the sales to approach 2M.
Delta, I worked in a store similar in size to yours for a while, and went through a remodel.
It wasn't too bad. Looked real nice afterwards.
The floor was done in sections. Maybe 1000 square feet or so at a time as to not disrupt store traffic too terribly much, and a lot of the big moves were done at night when traffic was low, or the store was closed.
The worst will be for the deli and meat depts. It took all day to have the service case in the deli to be changed out, and even with a new case... but no product loaded in, people still wanted meats/cheeses... and it was a nightmare.
We just finished a major remodel and expansion this past Spring. It took about a year and a half to complete. At our store the produce department became the stepchild of the store. The first thing they did is they closed our breakroom. We took our breaks in the managers' office during that time. They turned the old breakroom into a temporary produce prep room and cooler. What was the original produce area was sealed off from the rest of the store while construction took place in that area. In the meantime, they were also building on to the back of the store and about 90 ft. to the right of the store. Traffic had to be re-routed. Each time they finished one section, they would move produce again and work on the section previously occupied by produce. Once they finished the new section, things started to go more quickly. Dairy and frozen moved into the new section. So that freed up more space. Produce moved into their permanent home except they were using what would become they bakery freezer as their cooler. By this time, the new breakroom and managers' office was finished. Bakery and deli were condensed into a small space while they worked on turning what used to be the dairy and frozen departments into the new deli and bakery. Eventually, the deli and bakery moved into their new section but the freezer was still be used by produce as their cooler. So all the frozen bakery items had to be stored in the main grocery freezer all the way on the other side of the store. That was a real pain having to move everything back and forth everyday. The reason produce was using the bakery freezer as a cooler is because the meat department was using the produce coolers while their new meat coolers were being built. Except for one night when they had to shut off the electricity, the store remained open 24 hours a day. Most of the major demolition and construction took place at night when there weren't many customers in the store. They had a pretty good timetable as to what needed to be done and when. Total store area is now over 109, 000 sq. ft. They're also building on a liquor store set to open this Spring. With that, their expecting the sales to approach 2M.
Awesome, thanks for the insight. The biggest store I've been in/worked in was 97,000 sq. ft. and that had 32 aisles. 109,000 must be even more nuts. They're also bringing in 5 marketplaces, new locations in the next 3 years. Those should be pretty huge as well.
How long did it take at your location Turd? I'm assuming significantly less than the above poster.
-- Edited by DeltaGrocery on Friday 19th of December 2014 05:36:03 AM
This is the poster who posted about the 109,000 sq. ft. store. One of the reasons ours took so long is they had to demolish two sections of stores in the same shopping center. All the tenants were re-located to other locations though.
This is the poster who posted about the 109,000 sq. ft. store. One of the reasons ours took so long is they had to demolish two sections of stores in the same shopping center. All the tenants were re-located to other locations though.
That 97,000 sq. foot store was the same way. They bought out the entire small strip, demo'd it and built up the store. I think it was 56,000 square feet before they started. All in all, cost $5M to complete, will have it paid off its' first year after completion.
