Wednesday, September 18, 2019 – Day 1
|8:30 am – 10:00 am||The AIDA Effect – Creating Awareness, Interest, Desire and Action in Your Food Retail Environment|
Want your products to “fly” off the shelves and have customers add more in their baskets, then this is the session for you! Harold Lloyd will present effective ways to strategically merchandise your products that grab your customer’s attention and cross-promote the various departments within your store. A session not to be missed!
|Harold Lloyd – Harold Lloyd Presents|
|10:00 am – 10:15 am||Break|
|10:15 am – 10:45 pm||Food Trends 2019 and the Road Ahead – Where Food, Flavor & the Future Collide.|
Food trends begin at restaurants and then filter into our foodservice establishments in the form of prepared meals, convenient snacks, tantalizing desserts and beverages. Datassential’s Mark DiDomenico will uncover the emerging flavors, trends and innovations in the food industry and we’ll see where your taste buds take you!
|Mark DiDomenico – Datassential, Inc.|
|11:45 – 12:30 pm||Lunch|
|12:30 – 1:30 pm||Food Studio – Your Culinary Canvas to Build Your Next Masterpiece|
The Food Studio is where science and art converge to create your culinary palette. This hands-on working session allows attendees to get creative and tap into the Datassential’s Food Studio tool and Haiku artful intelligence platform and delve into ingredients and flavors that can result into your next prepared meal for customers. From real-time guidance designing any food or beverage, you’re just a few words away from the next big thing.
|Mark DiDomenico – Datassential, Inc.|
|1:30 – 2:30 pm||Pitfalls to Address for Remodel Success |
Hillphoenix AMS Shawn Casey will uncover valuable information you will need to take into consideration when preparing for a store remodel and equipment upgrade. This session will cover the punch list of what you need to take into consideration, the questions you need to ask and what unexpected costs you may have to prepare for when entering into a remodel. Inquiring minds want to know!
|Shawn Casey – Hillphoenix AMS|
|2:30 – 3:00 pm||Design Center Review and Tour||Margie Proctor and Jack Sjogren – Hillphoenix|
|3:00 – 4:30 pm||Pump Up Your Pizza Program|
Pizza is not going by the wayside, it’s getting reinvented and there are an array of possibilities to create a unique program that will entice your customers to rethink pizza.
|Kevin Sprague and Justin Webster – Hillphoenix|
|4:30 – 5:00 pm||Let’s Prep for the Next Step||Harold Lloyd – Harold Lloyd Presents|
Thursday, September 19, 2019 – Day 2
|8:00 – 9:15 am||The Power of Foodservice|
Outline of the biggest trends in consumer purchasing and consumption of deli/fresh prepared food service items at retail, opportunities and ways stores can meet and exceed customer expectations.
|Rick Stein –FMI|
|9:15 – 10:30 am||Sustainable Packaging – Understanding the What, How and Why’s of Packaging
Understanding of Sustainable packaging – what it is, how it is being used and why everyone is jumping on the sustainability wagon more than ever.
|Dr. Keith Vorst – Iowa State University|
|10:30 – 10:45 am||Break|
|10:45 – 11:45 am||Sustainability and Shrink Reduction in Your Prepared Foods Department|
Understand trends in food and generations shop to help create effective meal options and reduce shrink…..
|Chef Chris Koch – Food Stylist and Chef|
|11:45 – 1:30 pm||Create a Memorable In-Store Experience with Your Food and Taste the Potential
Unified Brands own Chef Steve D’Angelo will show attendees how easy it is to use the tools you already have in your prep kitchen/prepared foods area, to create great prepared meals and a demo area with great recipes that your customers will keep coming back for more!
|Chef Steve D’Angelo – Unified Brands|
|1:30 – 1:45 pm||Break|
|1:45 – 2:30 pm||Closing Session |
|2:30 pm||Program Close|
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.
“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.”
“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.“
“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.”