Supermarket Sense 18 Press Kit

About the Program

Supermarket Sense provides retail professionals with information about the latest technologies, trends, product applications and retail programs that add positive impact to your company’s operation.

Combined classroom and break-out sessions offer an interactive learning experience from industry professionals that face the same challenges you face in your business.

The programs offered within Supermarket Sense immerse you in topics focused in operations, merchandising, store technologies and advancements within the industry. The training provides attendees with intimate, in-depth courses specifically designed for interaction and hands-on learning and one-on-one conversations with industry professionals and peers.


Hillphoenix Sponsor

Hillphoenix is a leading manufacturer of Display Cases, Specialty Products, Refrigeration and Power Systems, Walk-Ins and Comprehensive Services.  The story of Hillphoenix is built on creativity and customer-centric innovation delivered by people invigorated by a strong sense of responsibility to help our customers win in their marketplaces. Visit Website

Dataessentials Sponsor

Datassential brings clients real-world trend information in Foodservice and Consumer Product Goods. Our research spans not only the United States, but around the globe in food innovation research, as well as popular and consistent trend reporting and flavor profile summaries.  Visit Website

Unified Brands takes great pride in being part of an industry where people throughout the world and throughout history gather to celebrate and remember.  It is an industry built around individuals and relationships.  And it is these relationships that uniquely distinguish us among food equipment companies in our industry. We are also a leader in professional food equipment design, manufacturing and service. Supporting an extensive portfolio of premium branded product lines — Groen, Randell, Avtec, A la Cart and Power Soak — Unified’s complete offering spans the essential needs of today’s commercial foodservice operators. Visit Website

Harold Lloyd Presents

For over 25 years, Harold Lloyd has been providing educational seminars that make better teams, better leaders and better people. Through his rich selection of presentations, Harold is able to provide a tailored presentation that will change attitudes. Visit Website

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.

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.

Chef Michal Williams

Unified Brands
Director of Culinary Marketing

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

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.

Kim Camp, Learning Center Manager

Kim Camp

Manager, Marketing Communications and 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).

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 Steven D’Angelo


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.

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.

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 Sprague

Hillphoenix 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.

Kevin McCray


Chef’s 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.


Jonathan Raduns

Merchandising Food LLC

“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.”

Martha E Quintero 

El Machetazo

“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.”

Rachel Marshall


“New trends and ideas presented in all the presentation of Supermarket Sense included the buying power of millennials in 2017, which was a shocking number of 200 billion. We have been looking at millennials as a design professional for the past 2+ years knowing that they will have an impact on the market, but seeing the actually figures associated with them was very important to me.”

Joseph Kratochwill 

Somerset Stores LLC

“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.”


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