Short facts | AICHINGER Achievements | ||
Surface space | 48m2 | Conception, planning, designing | |
Location | city center | ||
Product range | meat and cold cuts | ||
Consultant | Peter Hillich | ||
Culinary diversity in the smallest space
The "Fressgass," loosely translated as "food alley," a section of a street in Frankfurt's West End, offers a variety of culinary temptations one rarely finds so close together and of such superb quality. For 15 years, the Ebert Butcher Shop has been operating its most prominent branch here. The time had come to renovate. "The old shop was 15 years old. It was too dark, the counter too low, the products were not visible from outside. On top of that, sales began to stagnate. All of that made the decision to renovate the shop easy," explains the owner Michael Ebert.
The district's own Fressgass directives regulate structural changes in order to preserve a uniform appearance. That meant that the owner Michael Ebert and family together with AICHINGER consultant Peter Hillich were confronted with a special challenge, which they were able to overcome in the record time of just eleven days!
The generous use of glass makes the shop appear distinctly more open, lighter, and friendlier - more transparency is almost impossible. Particularly striking in this regard is the new door, which remains open in its entire width all day long - a prime example for the 'barrier-free access' so often in demand. The shop itself captivates with its stylish elegance. The exquisite products are perfectly highlighted in the SIRIUS®-ARTline support-free construction. For the refined presentation, stainless steel was dispensed with and porcelain and ceramics were used throughout. A new sales window takes care of street vending.
"The entire planning concept was implemented just as we had imagined. There was no such thing as 'it can't be done,'" reports Michael Ebert with enthusiasm. "It used to be all about the refrigeration technology and loss or spoilage of products. These subjects are still important, but lots of people can do that. With AICHINGER, the difference is that they think beyond that and keep the total concept in mind: it's all about lighting, mood, presentation," as the entrepreneur describes today's challenges in food sales.
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