These sessions united industry leaders and future groundbreakers for two days’ worth of ideas, insights, networking and education in a small, personal setting. The program showcased key insights and trends in the market place including new developments in food technology, cooking techniques and packaging. Attendees were shown how the can morph their deli departments into a showcase of fresh-prepared meals with easy-to-prepare selections and then treated to a fresh-prepared epicurean meal by Chef Steve D-Angelo….and so much more! There were more chances to learn, interact with other industry professionals, share challenges, find solutions and come out of the program with a wealth of information and opportunities abound.
“Merchandising With The Five Senses was very insightful. Bundling senses to help sell was amazing. Learning there are ways to bring scents and other things into our store to assist in the selling process was extremely exciting.”
“The segment on lighting was very good, and the impact that lighting had on product really opened our eyes. We will go back and take a look at some of the planning we are doing and how we light some of our departments.”
“We are working on how to increase sales, get more consumers into the stores and how to be different from the other guy. The tools I have learned here (at Supermarket Sense) will help us achieve this in half the time. I am really excited about what I can take home from here.”
“The whole merchandising experience (at Supermarket Sense) from cases and the food, to how to reach out to our customers and give them a better store experience and better products, really helps us with growing our sales and operations.”
“My favorite session was the juicing program. The takeaway from this was the equipment used, the amount of space that needs to be allocated, the quality and type of equipment needed for running that type of operation.
“I would highly recommend Supermarket sense. I feel there is a depth of knowledge here that I haven’t found in other presentations or programs throughout the country, and I have visited many stores and conferences. I am leaving with a highly regarded group of professionals that I can use as a resource going forward.”
PRESENTER HIGHLIGHTS
Dr. Keith Vorst
Director for the Polymer and Food Protection Consortium – Iowa State University
Dr. Vorst’s research area emphasis is the technical development and safety of food packaging including the interaction of food and packaging materials. He has several peer-reviewed publications and patents for plastic characterization, contamination monitoring, carbon nanotubes, medical device manufacturing, microbial testing methods, and polymer design. Read more…
Harold Lloyd
Harold Lloyd Presents
Harold’s passion for teaching permeates his presentations. Over the years, he has created 30 top-rated seminars and written two Amazon.com ‘5-Star’ rated books—“Am I the leader I Need to Be?” and “It’s About Time.” He has been a featured presenter at the food industry’s most prestigious conventions for two decades. Read more…
Chef Steven D’Angelo
Corporate Chef for Unified Brands
Steven D’Angelo is corporate chef for Unified Brands, a leader in professional food equipment design, manufacturing and service. In his role, D’Angelo supports an extensive portfolio of premium branded product lines — Groen, Randell, Avtec, A la Cart and Power Soak — Unified’s offering spans the essential needs of today’s commercial foodservice operators. Read More
Mark DiDomenico
Datassential, Inc.
Mark DiDomenico has been following trends in the Foodservice Industry for nearly 24 years. He started his career with The NPD Group, analyzing restaurant traffic trends and foodservice manufacturer shipments. From there, he transitioned to the manufacturer side, providing insights guidance for the foodservice divisions of Kellogg USA and Sara Lee. Read More
Call for Papers
If you would like to submit a Case Study or White Paper for Supermarket Sense, click here.
