Supermarket Sense 18

September 19-20, 2018 in Conyers, Georgia

Don’t let the name fool you! This program is food-retail training at its best!

Supermarket Sense is not just about supermarkets, it’s about the constant evolution of the industry. And as the industry changes, so does this program and this year’s event is no exception!

The industry’s finest professionals will be discussing the latest industry trends, showcasing the latest in fresh-prepared meals and packaging, sharing the potential your store’s can have to elevate your operation to the next level and improve customer service, increase revenue and make your business the best it can be!  Gain significant insights and discuss with key industry players how to forge ahead with strategic and mindful solutions that have allowed them to succeed in an increasingly competitive marketplace.

Check out what we have planned for this year:

Who Can Benefit?

 Operations – Directors & Managers

Procurement – Directors & Managers


Store Department Management

Store Owners


Store Designers & Planners

Wednesday, September 19, 2018 – 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 to Remain Relevant

Oh, not again! It seems every seven years, like the locusts, a new retail format takes aim at our market share with their main goal of making us obsolete.

Having new competition enter your market is never fun. Playing defense all the time isn’t either. Why not go on the offensive with a comprehensive strategy with effective tactics (Mission MATRIX) that will rejuvenate your team and keep (maybe even grow) your market share?

Harold Lloyd – Harold Lloyd Presents
9:45 am – 10:00 amBreak
10:00 am – 12:30 pmCreate. Where Art Meets Science and Trends for 2018

Discover macro trends like the merging of the food and health industries and the rise of machine learning, including your very first glimpse of Haiku, Datassential’s trend-forecasting machine learning engine. You’ll also discover more focused trends like the rise of funky flavors, the evolution of dining occasions, the next generation of Indian cuisine in the U.S., and the changing look of restaurant design. Plus, check out the 10 flavors and ingredients to watch in the year ahead and updates of the trends we have predicted in the past.

Food Studio – It’s your culinary canvas. Want to know if the menu item you are looking to add will succeed with your customers? Food Studio uses machine learning, trained against 10 million dishes to predict how consumers will react to your creation. Bring your ideas to this working session!!!

Mark DiDomenico – Datassential, Inc.
12:30 – 1:30 p.m. Lunch
1:30 – 3:30 p.m. Breakout Sessions (60 minutes each)
Design Application – Designing Your Space to Execute Trending Foods at Store Level

This session will explore one of the trending cuisines and how you can develop menu options, select equipment and create a venue that could easily be put in place at store level. Join Design Center Specialist Kevin Sprague as he discusses how to plan and execute on this idea to develop a successful program and increase traffic in your department and potentially, throughout your store!

Kevin Sprague – Hillphoenix
Digital Business Readiness

Cory Smith will lead a discussion on what “digital transformation” really means, and what “digital should mean to your organization. This session will cover the digital transformation journey: embracing human-centric thinking, increasing your digital acumen, putting strategy first creating business strategy fidelity, aligning your customers experience with your business goals and much more!

• Is your organization digital ready?

• Aligning business goals with your customer experience. How to understand your customer’s journeys and how you can align your business goals/intent/outcomes to them to achieve business strategy fidelity.

• Customer experience in practice — practical application of customer experience – how to define your customers/audience, map their journeys, etc.

• Humanizing your organization —Social selling in the digital age.

Cory Smith – Novus Sententia
3:30 – 3:45 p.m.Break
3:45 – 5:00 p.m. Meal Kits – Serving Up Convenience, Delivering on Flavor

It’s true that meal kit companies have uncovered a dormant shopper need. Collectively, the industry has created quite a stir by attempting to help consumers reconcile their desire to cook at home with their unwillingness to give (even a little) on their expectations for convenience. What’s more, the category has racked up north of $2 billion in annual sales in the process. But, how often do you hear customers raving about the meal kit brand they have been using for the last 6 months? Retailers are struggling with shrink and online delivery services can’t retain subscribers. What is going wrong?

There is a wide gap between what today’s shoppers are telling us they want and what most of the meal kit industry is offering. Many meal kit providers have delivered the meal solutions and culinary adventure shoppers want, but have missed the mark on providing the convenience their lives demand.

Let’s explore the shopper insights that are being ignored and solutions to closing this gap. By the end of the session, we will define what is needed for meal kit programs to live up to the hype and thrive at retail.

Kevin McCray – Chef’s Menu
6:30 – 9:00 p.m. Dinner

Thursday, September 20, 2018 – Day 2

Date/TimeSession DescriptionPresenter/Title
7:30 am – 8:00 am Continental 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 – 9:45 am Healthy, Convenient and In the Raw – How Cold-Pressed Makes Sense in the Retail World

1. Healthy 3.0 – What does health and wellness mean now for consumers

2. Juice as a Way to Lead Fresh Growth and Expand Client Visits – Juice as a “buzz – word;” Theater – what’s visible to client – Grocerant-Style store

3. Out with the Old, In With the New – Citrus Programs; Rise of Vegetable Juicing and Health Trends and Transition to Cold Press

4. Cold Press v Centrifugal – Photo Comparison, Centrifugal Explanation, Cold Press Comparison, Time Lapse Video and Nutrient Studies

5. Easy Entry Opportunities – Consulting, Program Trends, Retailers Using Our Program

6. X1 Mini Demo – Lets Make Some Juice

Nick Tarantino and Ari Sexner – Good Nature
9:45 am – 10:00 amBreak

10:00 am – 11:15 amMake Every Package Count – Packaging Strategies to Improve Quality and Reduce Cost

There are so many packaging options in the marketplace today. Do you know what is right for your department? Store? Product Application? Before you buy packaging for your operation, listen to this! Not all packaging is created equal!

In this session, Kim Camp and Keith Vorst will discuss what packaging is ideal for various applications, merchandising and display ideas. And, the importance of understanding the materials your packaging is made of and the environment in which it’s merchandised. They will also present research done regarding packaging within a display case and how lighting, refrigeration and other elements effect your packaging choices.

Dr. Keith Vorst – Iowa State University
Kim Camp – Hillphoenix

11:45 pm – 1:45 pmServSafe

The course discusses foodborne illnesses, including information on specific foodborne pathogens and biological toxins, such as shellfish poisoning, contamination, and food allergens. Prevention is also covered, with information regarding purchasing and receiving guidelines, food preparation, holding, and serving guidelines, food safety management systems, sanitation guidelines for facilities and equipment, and integrated pest control, as well as food safety regulations and employee training

Chef Michael Williams – Unified Brands
12:30 pm – 2:00 pmLunch and Learn Hands on Session

learn how you can create the same incredible meal and have the same results and impact in your own store.

Chef Michael Williams – Unified Brands
Chef Steve D’Angelo – Unified Brands
2:00 pm – 2:15 pmBreak
2:15 pm – 3:15 pmYou Want to Cook Where?!

The session covers the new cooking technologies that allow Grocery stores to create pop-up kitchens. There is technology and equipment that can increase cooking capacity and open up Deli cooking space, freeing up valuable hood space.

Key Topics:

1. Grocery solutions for cooking “thru-put.”

2. Pop-up kitchen ideas (cooking and refrigeration components).

3. Compliance issues are resolved.

4. Why not get the grocery line-cooks / chefs out in front and engage the consumer?

5. Cost Comparisons (old cooking technology with overhead hoods vs. Evo EVent).

6. Insight and success points from Grocery chains offering prepared meals.

7. How the equipment works and ease of maintenance..

Scott Heim – EVO America
3:15 pm – 4:15 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
4:15 pmOptional – Facility Tour/Design Center Tour

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.

Scott Heim from EVO America

Scott Heim

EVO America

Scott Heim, 57, has spent most of his career with new product launches, building brands and expanding sales in international markets. He has held senior management roles and Board positions for more than 20 years.

Evo, Incorporated – “Making Meal Preparation More Theatrical”
For the past 5 years, Scott has been the president and CEO of Evo, Inc. He has vigorously executed a growth plan for this Oregon based food equipment company. The company designs, manufactures and markets unique grills, cooktops and planchas. Evo, Inc. has been formally listed by the Portland Business Journal – “Top 100 Firm Rankings” as one of the fastest growing privately held companies in Oregon for three years in a row. The Evo team launched a patented commercial cooking station with self-contained ventilation. This new product, the EVent® cooking station, won 3 product design awards and dramatically increased sales and sparked international opportunities.

Started up a Consumer-Packaged Goods firm– competed against Procter & Gamble, Clorox & Dial
Scott was responsible for writing the original business plan for an “at-home” dry cleaning product. In late 1999, he led a successful private equity fundraising effort (needed to commence operations) and selected the staff to execute the start-up. He was president of Dry, Incorporated and a Board member for more than 12 years. The company used an extensive independent broker network across North America and Australia. The company competed in the at-home dry cleaning market and cleaning additive category with three distinct brands. The company outlasted the consumer products giants P&G, Clorox, Dial and Unilever, leading up to the acquisition by Summit Brands in 2012.

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.

Ari Sexner


Ari Sexner is a classically trained chef who has worked at some of the finest dining restaurants in America and eventually made his way into cold-pressed juice, developing the first USDA Certified Organic juice program on the Las Vegas strip for the Bellagio Hotel. After consulting for Goodnature clients in his free time for more than two years, he became so busy with juice companies from around the world that he was recruited as a full-time consultant. He has a passion for guiding new cold-pressed juice companies through kitchen planning, operations, recipe creation, food costing, sourcing ingredients, NSF and HACCP training, SSOP programs, USDA Organic Certification, and more. Ari Sexner has since worked with and developed programs for some the biggest name brands in the grocery industry to develop full juicing programs and turn-key solutions, With a focus on consistency, streamlined production, and costing. He has also written a juice book which will be released later this year that will give operations the ability to plan and develop new recipes to stay very seasonal as well as utilize produce and reduce waste.

Kevin McCray

Chief Operating Officer
Chefs’ Menu

Kevin is the COO of Chefs’ Menu, a food manufacturer in its 5th year selling meal kits to retailers across the country. Armed with innovative food products and tried-and-true culinary shortcuts, Kevin and his team at Chefs’ Menu have been working to get today’s time-starved, convenience-hungry shopper back in the kitchen—even if it is just for 15 minutes at a time. Chefs’ Menu has meal kit partnerships with a strong roster of supermarkets across the country including The Fresh Market, ShopRite, Raley’s, Supervalu and Price Chopper. Prior to joining Chefs’ Menu in 2012, Kevin was the Executive Director of Marketing for Save Mart Supermarkets, a 200-store chain in based in Modesto, CA.

Kevin Sprague

Design Center Specialist

For over 30 years, Kevin Sprague has been involved in the food industry.  From working in commercial food facilities, to designing them and then adapting those skills to the Retail environment, with a few stops in between with food equipment manufacturers, he brings his breadth of knowledge as a Designer for the new Hillphoenix Design Center.   His main passion and goal is to Design exceptional environments that are both an experience for the shopper and functional for an operator.

Kim Camp, Learning Center Manager

Kim Camp

Manager, Learning Center Programs

Kim Camp is the Manager, Learning Center Programs for Hillphoenix and brings a unique blend of professional acumen and dedication to her job. Her career spans 15+ years in marketing, project management, training and corporate communications in various industries. As Manager of Learning Center programs, Kim oversees Hillphoenix training programs, Learning Management System (LMS) and its future program development. Prior to joining Hillphoenix, she was a Marketing Communications Manager with Reynolds Food Packaging where her focus was on marketing, training and developing packaging solutions for retailers in the supermarket, restaurant and quick-services markets.

Kim holds a Bachelor of Science in Mass Communications: Public Relations and a minor in marketing from Virginia Commonwealth University (VCU) and maintains an active membership with Association for Talent development (ATD) and the International Dairy • Deli • Bakery Association (IDDBA).

Founder & Chief Strategist Novus Sententia

Cory Smith

Founder & Chief Strategist
Novus Sententia

I have been described in many different ways over the course of my 20+ year career: Technologist. Architect. Strategist. Marketer. Ideologue. Evangelist. But if I were to choose a moniker for myself I would choose Solutionist. I excel at finding solutions for business and communication dilemmas.

I am a Digital Strategist, Solutions Architect, and Executive Technology Leader rooted in the digital culture and passionate about “what’s possible”. I provide digital transformation strategy and organizational, operational and functional leadership to digital business and marketing initiatives. The work my team and I perform supports and maximizes the technology and marketing engagements of Fortune 500 companies and international non-profit organizations.


“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

“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

“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