Supermarket Sense 15

Session: Produce – Pressed, Juiced, Pureed, a la Mode or on the Rocks
September 22-23, 2015 in Conyers, Georgia

Juicing Trends
Juice Case

There are opportunities abound to drive sales within a store, and one way to do that is through juice bars. A strategically placed juice bar within a store, with the right ingredients, can lure those millennial shoppers who prefer meals on-the-move as well as those health-conscious shoppers who have a propensity to spend more.

When establishing a juice bar, it’s important to optimize your equipment and department layout. Location is imperative when creating a destination point for shoppers, and the availability to buy the products for their own juice making or ready-made products should be in the same department.

This program will give attendees a better understanding of the tools and tricks of the trade to add a juicing department to an operation, the best ways to execute the program and strategies that will extend the life of the investment made in this area.

Click here to see this and other amazing programs at Supermarket Sense 15

Presenter Biography

Kelly Sayko

Kelly Sayko


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, Hillphoenix Design Center Specialist

Jack Sjogren


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.