9.2 Counter Planogram – SOP V2

9.2 Counter Planogram

Standard Operating Procedure (SOP)

Version: V2
Effective Date: October 2025
Review Date: October 2026
Applies to: All Little Coffee Bean Co locations

Purpose

This SOP establishes the standard counter planogram layout to ensure consistent product placement, maximize sales, optimize customer flow, and maintain brand standards across all Little Coffee Bean Co locations.

Scope

This procedure applies to all staff responsible for counter setup, product displays, and merchandising at fixed shop locations and mobile Tuk Tuk units.

Counter Layout Principles

1. Customer Journey Flow

  • Left to Right: Customers naturally scan from left to right
  • Eye Level is Buy Level: Place high-margin items at eye level (140-160cm height)
  • Impulse Zone: Position grab-and-go items near the till point
  • Clear Sightlines: Ensure customers can see all products without obstruction

2. Product Zones

Zone A: Point of Sale (Till Area)

Position: Immediately adjacent to the till

Products:

  • Loyalty cards and promotional materials
  • Small impulse items (chocolate bars, biscuits)
  • Branded merchandise (reusable cups, coffee beans)
  • Payment terminal and receipt printer

Height: Counter level (90-100cm)

Zone B: Grab-and-Go Food Display

Position: Left side of counter (customer’s right when ordering)

Products:

  • Packaged sandwiches (front row)
  • Muffins and pastries (middle row)
  • Breakfast items (back row)
  • All items clearly labeled with allergen information

Height: Counter level with tiered display (90-120cm)

Display Requirements:

  • Use tiered display stands for visibility
  • Rotate products using FIFO (First In, First Out)
  • Maximum 2 rows deep to prevent hidden products
  • Maintain 2cm spacing between items

Zone C: Beverage Add-Ons

Position: Center of counter, near coffee machine

Products:

  • Syrups and flavor shots (visible bottles)
  • Alternative milk options (oat, soya, almond)
  • Extra shot cards or menu boards
  • Seasonal specials signage

Height: Eye level (140-160cm) on wall-mounted shelves or standing displays

Zone D: Retail Products

Position: Right side of counter (customer’s left when ordering)

Products:

  • Packaged coffee beans (250g, 500g, 1kg)
  • Reusable cups and travel mugs
  • Little Coffee Bean Co branded merchandise
  • Gift cards and vouchers

Height: Multi-level display (90-160cm)

Product Placement Rules

High-Margin Items

  • Position at eye level (140-160cm)
  • Examples: Specialty drinks, premium coffee beans, branded merchandise

High-Volume Items

  • Position at waist level (90-110cm) for easy access
  • Examples: Sandwiches, muffins, popular pastries

Impulse Items

  • Position near till point within arm’s reach
  • Examples: Chocolate bars, biscuits, small snacks

Seasonal Items

  • Rotate into prime positions (eye level, front of display)
  • Use promotional signage to highlight
  • Examples: Summer iced drinks, winter hot chocolate specials

Display Standards

Visual Merchandising

  1. Facing: All product labels face forward
  2. Grouping: Group similar items together (all sandwiches, all muffins)
  3. Color Coordination: Arrange products by color for visual appeal
  4. Signage: Clear, branded price tags and product descriptions
  5. Cleanliness: Wipe down displays every 2 hours during service

Stock Levels

  • Minimum Display: Each product must have at least 2 units visible
  • Maximum Display: No more than 6 units of the same product on display
  • Replenishment: Restock displays every hour during peak times
  • FIFO Rotation: Always place new stock behind existing stock

Allergen Compliance

  • All prepacked food items must display allergen labels (Natasha’s Law)
  • Labels must be clearly visible to customers
  • Staff must be able to answer allergen questions immediately

Counter Setup Procedure

Daily Opening Setup (Before Service)

  1. Clean all counter surfaces with sanitizer
  2. Set up tiered display stands in Zone B
  3. Stock grab-and-go food items (sandwiches, muffins, pastries)
  4. Arrange retail products in Zone D
  5. Position impulse items near till in Zone A
  6. Check all product labels are facing forward
  7. Ensure all allergen labels are visible and compliant
  8. Place promotional materials and loyalty cards at till point
  9. Verify all products are within use-by dates
  10. Complete opening checklist and sign off

Hourly Maintenance

  • Face all products (pull forward, labels facing out)
  • Remove empty spaces or consolidate products
  • Wipe down counter surfaces
  • Check and replenish stock levels
  • Rotate products using FIFO method

End of Day Procedure

  1. Remove all food items and store appropriately
  2. Clean and sanitize all display surfaces
  3. Cover or store retail products securely
  4. Record any damaged or expired products
  5. Prepare counter for next day’s opening

Mobile Tuk Tuk Adaptations

For mobile units with limited counter space:

  • Compact Zones: Combine Zones B and D into a single multi-purpose display
  • Vertical Displays: Use wall-mounted or hanging displays to maximize space
  • Rotating Stock: Focus on 3-5 best-selling grab-and-go items only
  • Simplified Layout: Prioritize impulse items and high-margin products

Quality Checks

Manager Responsibilities

  • Inspect counter layout daily during opening and closing
  • Verify compliance with planogram standards
  • Photograph counter setup weekly for consistency review
  • Compare layouts across locations monthly
  • Address non-compliance immediately

Mystery Shopper Criteria

  • Counter cleanliness and organization
  • Product visibility and accessibility
  • Allergen label compliance
  • Staff knowledge of product placement
  • Overall visual appeal and brand consistency

Training Requirements

All staff must:

  • Complete counter setup training during induction
  • Demonstrate competency in planogram setup within first week
  • Understand FIFO rotation and stock management
  • Know allergen labeling requirements
  • Participate in monthly refresher training

Key Performance Indicators (KPIs)

  • Grab-and-Go Sales: Track daily sales of counter display items
  • Impulse Purchase Rate: Measure percentage of transactions including impulse items
  • Stock Waste: Monitor expired or damaged products removed from display
  • Customer Feedback: Review comments on product availability and display

Health & Safety Notes

  • Never overload displays (risk of items falling)
  • Ensure displays do not obstruct emergency exits or customer flow
  • Keep counter surfaces clear of clutter and trip hazards
  • Store heavy items on lower shelves to prevent injury
  • Use non-slip mats under display stands

References

  • UK Food Standards Agency: Food Labelling and Allergen Guidance
  • Natasha’s Law (PPDS Requirements)
  • Retail Merchandising Best Practices (British Retail Consortium)
  • Little Coffee Bean Co Brand Guidelines

Document Control

Prepared by: Little Coffee Bean Co Operations Team
Approved by: Company Director
Next Review: October 2026

For questions or clarifications, contact your Store Manager or Area Manager.