Supermarkets

There's a nice article about supermarkets in the Atlantic, and how they are organized and supplied,  motivated by nostalgia for one NYC chain, Fairway, that is now going through bankruptcy.

The Pandemic Shows Us the Genius of Supermarkets
A short history of the stores that—even now—keep us supplied with an abundance of choices
by Bianca Bosker

"Most stores open with a colorful bounty of flowers and produce (a breath of freshness to whet our appetites), followed by the flyover expanse of the center store (cans, jars, boxes, bags), followed, in the way back, by milk, eggs, and other staples (pushed to Siberia so you’ll travel through as much of the store as possible, and be tempted along the way). Store designers can choose from a variety of floor plans—forced-path, free-flow, island, wagon-wheel—but by far the most popular is the combination grid/racetrack, with nonperishable items in rectilinear aisles, and the deli, cheese, meat, seafood, and produce departments circling them on the exhilaratingly named racetrack, so called because we scoot faster on the store’s perimeter.
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Here's an earlier story on how and why established retail chains (low debt, own their own real estate) attract the interest of private equity firms:

How Private Equity Ruined a Beloved Grocery Chain
An investment firm was supposed to help Fairway survive. So why is the company now filing for bankruptcy?
by Eileen Appelbaum and Andrew W. Park