Supermarket Sense 20

September 23-24, 2020 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.

We are working on the agenda and topics for 2020, but check out the program we had in 2019:

Who Can Benefit?

 Operations – Directors & Managers

Procurement – Directors & Managers


Store Department Management

Store Owners


Store Designers & Planners

Wednesday, September 18, 2019 – Day 1


Session DescriptionPresenter/Title
8:30 am – 10:00 amThe 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 amBreak
10:15 am – 11:45 pmFood 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 pmFood 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 in ingredients and flavors that can result into your next prepared meal for customers. With 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 pmPitfalls 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 pmDesign Center Review and TourMargie 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 StepHarold Lloyd – Harold Lloyd Presents

Thursday, September 19, 2019 – Day 2

Date/TimeSession DescriptionPresenter/Title
8:00 – 9:15 amThe Power of Foodservice

Want to know what the biggest trends in consumer purchasing and consumption of deli/fresh prepared food in food service? FMI’s Vice President Rick Stein will cover the opportunities out there that will help retailers elevate their food service operation and provide ways stores can meet and exceed consumer expectations. .

Rick Stein –FMI
9:15 – 10:30 amUnderstanding the What, How and Why’s of Sustainable Packaging

We’ve heard these words before – Reduce, Reuse, Recycle – especially in the food service industry. But do we truly understand the story behind it? Iowa State’s Dr. Keith Vorst, whose research emphasizes food safety and the interaction of food and packaging materials, will educate attendees on what is sustainable packaging, how it’s being utilized in food service and understand what it means to be sustainable.

Dr. Keith Vorst – Iowa State University
10:30 – 10:45 amBreak

10:45 – 11:45 amEffective Ways to Reduce Shrink in Your Prepared Foods Department

Prepared foods can be a profitable area in a retailer’s operation, especially if customers love what is offered! Understanding trends in food and how generations shop can help direct an effective and lucrative food service program. Chef Chris Koch will offer solutions for how retailers can create effective meal options and reduce shrink while using shopping drivers to develop retail solutions that evoke success!

Chef Chris Koch – Food Stylist and Chef

11:45 – 1:30 pmSteps to Creating Chef-Inspired Prepared Meals Every Retailer Should Know!

Delicious, healthy and convenient meals are what many customers are looking for – and what many retailers are or are wanting to provide. Want to step up your meals-to-go game? Master of the game, Chef Steve D’Angelo, will cover everything you will need to execute an effective chef-inspired meals-to-go program.

From portion size, to assembly, to mothers’ sauces (do you know what they are?) and flavor profiles, Chef Steve will show attendees how simple the process can be, how to schieve effective execution and how the right portions can go a long way!

Join us for an entertaining and educational session that will feed your creative juices…literally!

Chef Steve D’Angelo – Unified Brands
1:30 – 1:45 pmBreak
1:45 – 2:30 pmGoal Getter – How to Turn Your Goals into Success

This closing session will give you the tools to take the abundance of information you obtain over the 1 ½ days of this program and put it into an organized action plan! Harold Lloyd will direct and advise attendees on how to formulate the best ideas attendees obtained during the program, pick the ones that resonate for their business and put them into action. And, the action plan does not stop here, so keep track of your progress! We will be following up with attendees that provide their ideas. We are excited to discover how this program benefited your business.

Harold Lloyd – Harold Lloyd Presents
2:30 pmProgram 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.

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.

Justin Webster Hillphoenix Design Specialist

Justin Webster

Hillphoenix Design Center

Justin Webster is a Design Specialist for Hillphoenix and has been with the Design Center team since inception. 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”.

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.

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.

Rich Stein - FMI VP, Fresh Foods

Rick Stein

VP, Fresh Foods
Food Marketing Institute (FMI)

Rick Stein is the vice president of fresh foods at FMI. Stein is responsible for developing a portfolio of services and activities to assist members in developing and executing their fresh foods strategies.  These categories include everything from perishables – meat, poultry, seafood, and produce, to service departments – deli and bakery, and fresh-prepared meals and related solutions for takeout or in-store dining.  His role plays an integral part in their retailer and supplier Total Store Collaboration strategic initiative.

Prior to joining FMI, Stein was vice president of retail merchandising and marketing execution for Safeway, where he led marketing activities for the company’s eastern division that spanned 180 locations and 20,000 employees.  He began his career at the retail store level and, in his 30+ year tenure at Safeway, he rose through the ranks serving in both divisional and corporate roles spanning the gamut of retail/store operations, category management, sales, and marketing/merchandising. He has experience in virtually every facet of the retail food business and helped lead Safeway to achieve operational excellence and increased market share and revenues.

Stein has a bachelor of arts in criminal justice from the University of Maryland. He has served on numerous nonprofit boards such as the Children’s Cancer Foundation and Easter Seals and was the recipient of the Donald J Smith Award for Outstanding Performance, Safeway’s Highest Community Service award.

Shawn Casey - Sr. Program Development Manager Hillphoenix AMS

Shawn Casey

Sr. Program Development Manager
Hillphoenix AMS

Shawn Casey is a Sr. Program Development Manager for AMS/Hillphoenix and has been leading commercial refrigeration construction and service teams and mission critical projects for over 25 years. Since 2013 he has lead and supported AMS/Hillphoenix North America customers, consisting of some of the largest supermarket chains in world, with a wide variety of programs and rollouts ranging from New stores, Remodels, Refrigerant Conversion, Energy Upgrades and New Technology Refrigeration Installations.

Prior to joining AMS/Hillphoenix, he was with Source Refrigeration & HVAC Inc. for over 20 years beginning as a service technician and ascending to leadership roles including Service Manager, Regional Manager and Regional Construction Director of the Western United States.

Chris Koch - Chef and Food Stylist

Chris Koch

Chef and Food Stylist

Chris Koch has worked as a Freelance Lead Facilitator/Team Deli for the International Dairy, Deli and Bakery Association since joining them in 1998.  Each year, he and his team develop actionable concepts to help supermarket retailers “build the basket” as a part of the What’s In Store Live area of the annual show and conference.

He is a former Executive Chef in the segments of Fine Dining, Country Clubs and Catering as well as a Certified ServeSafe Instructor; HAACP Instructor and Adjunct Professor, Culinary Arts at Drexel University in Philadelphia, PA.

Since 2000, he has been a Freelance Food Stylist specializing in video productions.  His projects also include creating beautiful food for POS/POP, FSI, Digital Platforms, Commercials, Cooking Shows, TV News/Entertainment segments, Trade Food Shows and Live cooking Demos. For more information on his projects and client list, visit

In 2014 – 2016, he served as the Corporate Chef/Director of Training for Angelo Po America and worked with several supermarket retailers all across the US with the goal of helping to improve the cooking efficiency in their prepared foods and seafood departments.

Chris is the author of Learning the Basics – A Home Cook’s Guide to the Kitchen, Lulu Press, 2010 now in its 3rd  edition. In addition, he has tested and developed recipes for On Cooking –  The Textbook of Culinary Fundamentals, Labansky and Hause 3rd and 4th ed., as well as having developed recipes for the Unofficial Narnia Cookbook, Soucebook/Jaberwocky, 2012 ,  and The Unofficial Harry Potter Cookbook, Adams Media, 2010 Dinah Bucholz. 


“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