The Conad hypermarket in the Quasar shopping centre in Corciano, in the Province of Perugia, is particularly interesting for two reasons. Conceived in the design phase as a Conad-Leclerc hypermarket, after the end of the collaboration with the French retailer, it took a different route, organising its retail space more in line with the Conad sales philosophy, limiting non-food to one-sixth of the available space. The second reason is that the display formula will probably be adopted in the future by other stores of the second Italian retailer.
Pac Pac 2000a is the first cooperative of the Conad system with 3.31 billion euros turnover achieved with 1122 stores in Lazio, Umbria, Campania and Calabria, with a total of 612,478 square metres.
Founded 15 years ago, the project has undergone a series of reorganisations up to the current format: 5000 square metres with a strong emphasis on fresh produce, which covers 44% of the sales area. 1,500 square metre are dedicated grocery, 800 square metres to non-food and the remaining 500 square metres to promotions.
From the structural point of view, a double stoneware flooring was chosen: with a light wood effect for non-food and darker effect for fresh produce. The aisles are spacious: 2.1 metres in width.
The check-out barrier is partially visible from the gallery and is adjacent to the 100-seat restaurant. Along the gallery is the space for the optician (70 square metres and 700 articles) and the parapharmacy (100 square metres with 9000 articles).
But it is in food, as we already mentioned, that the theme of excellences on show is developed, reinforced by vocalism and supported by effective communication
The processing departments are on show. Preparation of mozzarella with local curd, fresh and egg pasta using flour from local companies and free-range eggs, hand-cut ham, according to the tradition of central Italy, with hams obtained from the local breeds.
The Sapori d’Italia (Tastes of Italy) butcher offers 15 types of sausages and 12 types of hamburgers based on regional recipes, with a show hanging room. The product selection also includes meat from local farms identified by the photos of the farmers.
The bakery department offers 40 varieties of bread and 80 varieties of fresh and dry pastries made in the internal bakery with local raw materials and yeast. For baking, pellet-fired ovens are used.
The integration of “home-made produce” and consumption takes place in the food court, with the Sapori&Dintorni (Tastes&Thereabouts) ice-cream and yoghurt parlour, the sandwich bar (again Sapori&Dintorni), the pizzeria with wood-fired oven, the take-away delicatessen, the self-service cafeteria and the fried-food shop.
This video shows the fishmongers
