Supermarket Sense 18

September 19-20, 2017 in Conyers, Georgia

Did you miss out on this year’s Supermarket Sense program?

Were you looking forward to an immersive two days of learning and hands-on training? Not to worry, next year’s program is already scheduled for Sept 19-20, 2018 and we can ensure you that 2018’s program is going to be chock full of 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.

We hope you can join us for a program that we know will continue to Ignite Your Creativity, put ideas into action, and boost your overall operation!

Who Can Benefit?

 Operations – Directors & Managers

Procurement – Directors & Managers


Store Department Management

Store Owners


Store Designers & Planners

These were our 2017 Sessions

September 20, 2017 – Day 1


Session DescriptionPresenter/Title
7:30 am – 8:00 amContinental Breakfast
8:00 am – 8:15 amProgram Kickoff and IntroductionsKim Camp – Hillphoenix
8:15 am – 9:45 amHow Strong is Your “Magnetic Field”?

You have heard people say, “I just love going to Trader Joe’s.” Or, “I have to have my Costco fix at least once a month.” Or, “I just can’t resist a walk through Whole Foods.” You have to ask yourself, are my customers as passionate about my store?

The restaurant industry calls this magnetism “craveability.” Do your customers crave any part of your operations and/or your products? This session will showcase examples of “craveable” and offer effective and affordable ways you can develop such “customer magnetism” and grow your business in a more meaningful way.

Harold Lloyd – Harold Lloyd Presents
9:45 am – 10:00 amBreak
10:00 am – 1:00 pmBreakout Sessions
How to use Light More Profitably in Your Store

Often these days LED’s are installed in stores to save energy but many times the natural vivid colors of the food is lost for saving energy. It doesn’t have to be lost, in fact it can display better than ever leading to increased sales while still saving energy. And that Is not all, product integrity can be increased if done correctly. In this session we will discuss:

• Using different color temperatures throughout the store to maximize shopper impact and bring out the natural colors of the products.
• Lighting for product integrity
• How light behind doors is not the same as open merchandisers and when it needs to be configured differently.
• Where are we with lighting and where is it going?

Jack Sjogren – Hillphoenix
Merchandising with the Five Senses

Believe it or not, the Five Senses play a critical factor in your merchandising strategy and help effectively execute ideas into reality. Hillphoenix’s own “Margie Merchandiser” will cover how to sell more products by appealing to the shoppers FIVE senses – sight, sound, smell, touch and taste – and how to utilize these merchandising techniques to make your products the star. It’s easy when your merchandising involves the five senses.

Margie Proctor –Hillphoenix
Wow in Produce Equals Win in Total Store

Fresh produce is paramount in stores and has become bigger and more lucrative. As fresh perimeter growth outpaces other parts of the store, it’s important to understand the growth opportunities and consumer perceptions in order to optimize your sales and profit potential. Join Anne-Marie Roerink as she provides an in-depth look at the key trends in consumer purchasing and consumption of fresh produce, how to influence your shoppers and lay out the best plan to achieve success. After this session you will truly understand the Power of Produce!

Anne-Marie Roerink – 210 Analytics

1:00 am – 2:00 pmLunch
2:00 pm – 4:30 pmSous Vide – Immersion Cooking

The concept of immersion cooking is sometimes referred generically as Sous Vide has been around for quite some time. Immersion is a process of cooking food products which are sealed in a bag and immersed in water for an extended period of time. This water is maintained at a precise cooking temperature in most cases by a water circulator. The immersion cooking process provides an end product which is tender, flavorful and has a high product yield.

Thanks to “cooking” media and the introduction of affordable immersion circulators once only available to Chefs, immersion cooking is now accepted and the trend is on the rise.

Thanks to “cooking” media and the introduction of affordable immersion circulators once only available to Chefs, immersion cooking is now accepted and the trend is on the rise.

• A brief history of the process
• Science behind this safe method of food preparation
• Equipment for the task
• Advantages and differences of Sous Vide and Zip top bag cooking
• hands on cooking and sampling

Michael Williams –
Unified Brands
6:00 pm – 9:30 pmDinner

September 21, 2017 – Day 2

Date/TimeSession DescriptionPresenter/Title
7:30 am – 8:00 amContinental Breakfast

8:00 am – 8:30 amDay One Recap

Harold to recap the day before and the takeaways from each session. Formulate discussions

Harold Lloyd –
Harold Lloyd Presents
8:30 am – 10:00 amDatassential’s 2017 Trends Affecting the Food Industry

• Healthy 3.0 – What does health and wellness mean now for consumers
• The Role of Science – How the science lab is changing food, and perceptions
• Global Flavors – Growing ethnic cuisines with a focus on Southern and Japanese
• The Battle for Home – Reaching consumers where they most want to eat
• Taboo Ingredients – Food gets edgy
• Trending items and ingredients – Inception level trends

Mark DiDomenico – Datassential, Inc.
10:00 am – 10:15 amBreak

10:15 am – 11:45 amHow Grocerant is Different Than Traditional Deli Departments

Let’s not confuse the two topics, both have very distinct attributes that lure the shopper into the store. In this session we will cover how the 2 differ, including how they generate revenue for the stores that implement them and how each can drive traffic to create other shopping opportunities.

Justin Webster – Hillphoenix

11:45 pm – 1:45 pmEquipment Versatility and Lunch Demo/Hands on Session

You will experience an incredible lunch made with the simplest and most versatile tools in your kitchen. Chefs Steve and Michael will cook up an amazing lunch and afterwards show you how easy it is to cook multiple dayparts and food items in 4 key pieces (or any misc. number we choose to designate) of equipment that can be found in your kitchen/prepared foods area.

Chef Steve D’Angelo – Unified Brands
Chef Michael Williams – Unified Brands
1:45 pm – 2:00 pmBreak

2:00 pm – 3:15 pmPackaging Strategies to improve Quality and Reduce Cost

This interactive workshop is for industry professionals to understand how packaging affects cost, food safety, produce quality, product shelf life, shipping or consumer interaction. This workshop will help attendees develop strategies for packaging technology to drive down cost through optimization while greatly improving product quality and safety.

Topics Covered include the following:
· Introduction to packaging terminology
· Products specifications and material selection
· Cost-optimization strategies
· Strategies to increase shelf life, food quality, and food safety
· Product packaging interaction
· Hands-on demonstration of test methods

Dr. Keith Vorst – Iowa State University
3:15 pm – 4:00 pmReady? Set. Goals!

Goals are essential in personal and business life. The Supermarket Sense program offers a number of ideas that you can take back to your everyday operation and establish goals to put into action.

But do you struggle to put your goals down on paper? Do you know how to spell out your goals using word, numbers and actionable steps? Why do so many of us fail to achieve our goals? It’s largely because we don’t know how to write them in the first place. Thousands of retail managers can’t seem to get enough things done on time.

In this session, Harold will show us how to create well-written goals. And writing S.M.A.R.R.T.E.S.T. Goals might be one of the most important management skills you could ever acquire.

Harold Lloyd –
Harold Lloyd Presents
4:00 pm Program Ends

Take what you’ve learned and put it to practical use.

Please be advised, because of the custom nature of this event, adjustments to the content and layout of the program may change. If that happens, all attendees will be notified of the adjustment.

Presenter Biographies

Harold Lloyd Presents

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 ‘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.

Harold is a graduate of the Wharton School at the University of Pennsylvania and holds an MBA with honors from the University of Chicago. He has been the president of a company with 1,000 employees and 14 stores and was a franchisee of a three-unit, award-winning family restaurant group.

Harold has said, “I’d rather see the audience taking notes than to hear their applause.” This remark speaks to his intense desire to make a meaningful connection with his audience , which is his ultimate objective.

Dr. Keith Vorst

Director for the Polymer and Food Protection Consortium
Department of Food Science and Human Nutrition at Iowa State University

Dr. Vorst serves as the Director for the Polymer and Food Protection Consortium in the Department of Food Science and Human Nutrition at Iowa State University in Ames, Iowa.

Dr. Vorst’s research area emphasis is the technical development and safety of food packaging including the interaction of food and packaging materials at Iowa State University. Dr. Vorst worked in industry for three major packaging companies and served as a consultant for a major automotive manufacturer prior to joining academia in his current position at Iowa State University.

Dr. Vorst has several peer-reviewed publications and patents for plastic characterization, contamination monitoring, carbon nanotubes, medical device manufacturing, microbial testing methods, and polymer design. Dr. Vorst has published in the American Society for Testing of Materials (ASTM), Journal of Testing and Evaluation, Journal of Applied Polymer Science, Journal of Polymer Testing, Journal of Food Protection and Journal of Plastic Film and Sheeting. Dr. Vorst has also served as a reviewer for the Journal of Applied Polymer Science, Journal of Food Protection, and Journal of Testing and Evaluation.

Anne-Marie Roerink

210 Analytics

Anne-Marie Roerink is a Principal at 210 Analytics, LLC — providing customized research and marketing strategies with a specialty in food retailing for clients such as the Food Marketing Institute, National Grocers Association, National Confectioners Association and many others. Through countless studies, Anne-Marie has developed an excellent perspective on the changing nature of the shopper as well as the food retailing business today and the challenge of success tomorrow. Anne-Marie offers a diverse and in-depth view on retailing financials, operations and shopper behavior, and how/why these issues are important to various organizations. Prior to founding 210 Analytics, Anne-Marie was the Head of Research for the Food Marketing Institute and authors the Power of Produce, Power of Meat and Power of Deli.

Mark DiDomenico, Datassential, Inc.

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.

In 2011, Mark transitioned back to the supplier side, joining Datassential, another leading insights provider for the foodservice industry. As Director, Business Development, Mark is leveraging his significant experience helping foodservice operators and manufacturers develop critical insights for their strategy, sales, marketing and new product development efforts, across all menu categories.

Mark has presented insights and trends at conferences and meetings for several organizations, including International Foodservice Manufacturers Association, The Research Chefs Association, the National Coffee Association and CSP Information Group (FARE and Foodservice Directory Magazines). Mark holds a Bachelor’s Degree in Sociology from Northwestern University in Evanston, IL.

Chef Steve D’Angelo, Unified Brands

Chef Steve D’Angelo

Unified Brands
Corporate Chef

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.

With more than 25 years of culinary experience, D’Angelo’s roots are in New Orleans, where he was steeped in world-renowned culinary and hospitality operations. He became a chef at an early age under the tutelage of Chef Emeril Lagasse within his organization, starting in 1995.  D’Angelo’s experience includes developing and launching several restaurant concepts, the involvement in operations of multiple restaurants, television appearances and the execution of large scale charitable events.

Chef D’Angelo is a proud ambassador for Unified Brands and is focused on leveraging his experience for customers by developing new culinary menu applications and processes for using our equipment.  His passion plays a large part in the constant culinary evolution driven by great chefs and the performance of great equipment.

Chef Michael Williams

Unified Brands
Corporate Chef

Michael Williams is Director of Culinary Marketing – Retail for Unified Brands, manufacturer of Groen, Randell, Avtec, Power Soak and A la cart commercial foodservice equipment. Chef Williams’ foodservice career spans more than 30 years including strategic sourcing, product development and testing, recipe and menu development and strategic marketing. His focus is helping clients maximize emerging culinary trends relating to recipe/menu development, sourcing, operational processes and resource management. Chef Williams has traveled both domestically and internationally assisting culinary clients of all sizes to become more efficient in decision making and creative in the approach to foodservice solutions.

Chef Williams works as client advocate when engaging with product development teams focusing on equipment technologies aimed at enhancing equipment performance and food quality while reducing energy and water consumption.

Chef Williams is a member of the American Culinary Federation (ACF) and Research Chefs of America (RCA), James Beard Foundation and Chefs Move to Schools. Chef Williams and his wife Stacy have four children, live & cook in Jackson, MS.

Kelly Sayko

Product Marketing Manager Hillphoenix

Kelly Sayko is a classically trained in culinary and pastry arts. She is well known and respected in the CPG and commercial food service industries for her contributions to full-cycle product development. She has worked directly with manufacturers such as Nestle’, Functional Formulation Blending and Flavor Houses, Commodity Boards, Packaging Developers and Packaging Development Equipment companies.

This background has given her great knowledge from the formulation of products to back of house food preparation techniques and equipment. Kelly’s dedication to the food industry is visible in many ways. She contributes to research protocol and trade articles, develops new products, formulation, participates in strategic planning and instructs classes at various venues in the food industry.

Along with her culinary experience, Kelly has earned both a Bachelor of Science in Global Marketing and Business Science, and an MBA from Averett University. Kelly has worked as a product manager for Hamilton Beach and currently with Hillphoenix. She has a passion for food, the techniques used in restaurants and direct experience with customers and industry that will bring a fresh perspective to your food programs.

Jack Sjogren Design Center Specialist

Jack Sjogren

Design Center Specialist

For over 30 years, Jack Sjogren has been involved in the supermarket refrigeration industry. Jack is a Design Center Specialist for the Hillphoenix. With vast improvements of case lighting available today, Jack saw the need to help our industry improve designs in store lighting and he has made it his mission to help educate retailers on “Creating A True Win With Lighting”.

Passion, experience and the knowledge Jack has acquired over the past 30 years will equip and empower retailers to showcase their products.

Marjorie Proctor

Marketing & Design Specialist

Marjorie Proctor is a Marketing and Design Specialist for Hillphoenix with over 14 years of experience in the refrigeration industry. She started her career with a bachelor’s degree in Fine Arts and a Master’s degree in Interior Design. Margie has always been devoted to the understanding of how graphics, color, light, materials and architecture work together to create a dynamic environment.

Through the years, Margie focused her attention on designing equipment for the grocery industry with incorporating style for a pleasing visual presentation, but always keeping in mind the primary function of a display case – to keep hot foods hot and cold foods cold! Margie’s passion includes all aspects of the grocery industry including marketing, designing cases and education with a focus on merchandising. Understanding the basics of refrigeration and how it goes hand-in-hand with merchandising is a topic Margie strives to communicate as well as adding a little flare with her artistic side.

Justin Webster Hillphoenix Design Specialist

Justin Webster

Design Center Specialist

Justin Webster is a Design Specialist for Hillphoenix and has been with the Design Center team since inception 2 years ago. He also held a position as a product specialist for our Specialty Division for 3 years working with the Regional Sale Managers throughout Canada and the Central US Region developing innovative store programs for their customer base. Prior to coming on board with Hillphoenix, Justin was an independent rep for 28 yrs. in a family run business out of Hopkins, MN. Reco Store Equipment represented and sold multiple lines of retail fixtures in the upper Midwest including Barker Co. (now part of Hillphoenix Specialty), checkstands, produce and bakery fixtures as well as waste reduction equipment. Justin’s commitment to our customers is guaranteed to create a great “Customer Experience”.


Jonathan Raduns

“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. This was jam packed with information. I feel that I am leaving with a highly regarded group of professionals that I can use as a resource going forward.”

Jonathan RadunsMerchandising Food LLC
Martha E Quintero

“I’m heading up a new prototype store with 5,000-10,000 square feet; convenience store with at twist on Walgreens. For us, getting the business end, operations and logistics working together is the key to our success. We just went through a cost-reduction analysis, and now 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.

Martha E QuinteroEl Machetazo
Chef Joseph Kratochwill

“It was great to interact with other people in the industry; getting people’s perspectives, the different ways of handling operations, sharing information, things that I am doing well and things other people are doing well. In general, the whole merchandising experience from cases, 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.”

Chef Joseph KratochwillSomerset Stores LLC


Directions from the airport to the Conyers facility

Directions from Hartsfield-Jackson Atlanta International Airport to the Conyers facility

1. Head northeast toward N Terminal Pkwy (151 ft)
2. Slight right onto N Terminal Pkwy (0.4 mi)
3. Turn left onto the I-85 S/Camp Ck Pkwy ramp to I-285/Montgomery/Riverdale Rd (0.9 mi)
4. Merge onto I-85 S (1.5 mi)
5. Take exit 70 toward I-285 E/Macon (1.3 mi)
6. Merge onto I-285 (14.3 mi)
7. Take exit 46B to merge onto I-20 E toward Augusta (14.9 mi)
8. Take exit 82 for GA-20/GA-138 toward Conyers/Monroe (0.3 mi)
9. Turn left onto GA-138 E/GA-20 E (1.6 mi)
10. Turn right onto N Salem Rd NE/Sigman Rd NE (1.1 mi)
11. Turn right (0.2 mi)

Arrive at 2016 Gees Mill Rd NE, Conyers GA 30013