Redesign of a more attractive visual merchandising setup
CLIENT: ELIOR
SERVICES: Improve the attractiveness of the canteen
PERFORMANCE
ANALYSIS AND PLANNING
analysis report
assistance pills
assistance pills – emotional video
behavior assessment
behavioral intelligence
coaching
communication system
competence check
competence check – leadership check
competence model
concept store and layout
custom platform
customer experience analysis
customer relationship management
customer research
display model
driving forces
economics
economics – sales processes
educational events
emotional video
engagement approach and processes
focus group
gamification learning
geomarketing
in-store customer behavior
key people survey
kpi dashboard
leadership check
leadership check – competence check
live shopping
live training
mystery shopping
networking & partnership
process & standard operations
retail book
retail map
retail tour
sales ceremony
sales engineering
sales performances
sales strategy
selling integration
service and customer experience model
store check
store observation
store operation
storytelling tools
talent executive
team building
tutorial-emotional video
visual merchandising
windows model
Improve the attractiveness of the Elior canteen and redesign its visual layout of the windows in order to encourage not only the purchase, but also the complementarity of the products.
After careful research into the current state of Elior’s visual merchandising approach and category management logic, we proceeded with a sample observation of some customers in the bar environment, to fully understand the reasons for their behaviour, reasoning from the perspective of identify the main targets and their habits.
To redesign the Elior service in order to increase its attractiveness, we have created a new model for the visual layout of the shop window: if previously the division focused on more rational categories focused on the type of meal, now the new layout model foresees the need of the customer, meeting their needs, for example, of lightness of the dish, or taste. The model also included a strong focus on both the complementarity of products, with the aim of improving performance in categories such as cross-selling, and on factors more linked to the customer, such as ease of visual understanding and average gaze height.
At the end of the redesign experience and sharing with the company, guidelines were formed, collected in a book. The instructions collected were distributed to Elior staff, to train them and enable them to regenerate the visual setting, even in the case of new resources approaching Elior for the first time.