Format configuration

The market should be reasonably configured according to the geographical environment and commercial characteristics: usually, based on meat, aquatic products (fish) 1.46, vegetables 1.46, poultry and eggs 1.28, cereals, oils, dry and non-staple foods 1.32, and other comprehensive categories 1.32.

Facility principle

According to the requirements of neatness, beauty and practicality, full consideration should be given.

transfer to the city, unified planning and supporting facilities;

scientifically design the planning and layout with the help of the functional concept of supermarkets;

dry and wet separation, raw and cooked separation, mutual support;

there should be enough self-produced and self-sold areas in the urban-rural fringe market.

Setting up stalls

Regional economy, mainly including local economic development level and radiation, prosperity of catering industry, income level and consumption power of local residents;

peripheral factors mainly refer to the fact that the surrounding population, transportation and purchasing power are directly proportional to the number of booths; The number of surrounding farmers' markets and supermarkets is inversely proportional to the stalls;

Internal factors mainly refer to the perfection of market hardware facilities, regional functionality and management level in direct proportion to the number of booths;

other factors, including the influence degree of planning and layout of new town construction, the planning and layout prospect prediction of old city reconstruction, the measurement index of booth setting, etc.

booth construction

the size of the booth should consider the business format and the use area; Suggestions on the average size of the booth: 211cm (length) ×111cm (width) ×75cm (height); The size of aquatic products and fish ponds should be built to meet business needs; Leave a storage and rough machining area of 111cm×211cm behind the booth;

The fixed booth is built with brick-concrete structure, and glazed white tiles are applied on the surface, elevation and side; A drainage hole with a diameter of not less than 5cm should be reserved in the upper right corner of the booth plane, and a water retaining line with a height and width of 5×3(cm) should be set right in front;

stalls selling cooked food and slaughtering should be closed to meet the requirements of food hygiene and safety; Poultry stalls should adopt flush cages made of metal materials and be isolated from other enterprises.