Fresh Thinking - Blog

By Margie Proctor Hillphoenix Marketing & Design Specialist No one would expect a cashier to assume the role of produce manager or butcher. The same goes for staffing Destination Centers. These roles require a genuine interest in food and robust people skills. Staff should be able to share product knowledge and engage customers – and enjoy doing it. Culinary talent Chefs and other culinary professionals bring authenticity and expertise to menu development, food preparation, and food presentation. To fully benefit from their strengths, don’t hide them away in an enclosed work area. Bring them out where shoppers can see them

By Margie Proctor Hillphoenix Marketing & Design Specialist Consumers are looking to grocers to please their sophisticated palettes and to help solve the problem of how to give their families and themselves high-quality meals despite their busy schedules. Grocers are responding with Destination Centers: from full-scale grocerants and fresh prepared dishes for takeout to wine and beer bars and cheese or chocolate shops. Destination Centers can vary widely in type and number, but whatever route is taken, one thing holds true: The layout and flow has tremendous impact on the customer experience, staff performance, and sales. The design experts at

By Margie Proctor Hillphoenix Marketing & Design Specialist Grocery stores are in a unique position to satisfy today’s consumer’s appetite for fresh, high-quality foods and engaging food experiences. Along with being a one-stop shop for household goods and pantry staples – something restaurants and farmers markets can’t offer – in-store Destination Centers cater to customers seeking a boutique wine or cheese experience or fresh, prepared dishes to eat in or take out. They’re also a store’s opportunity to captivate shoppers who came in for a few basic items, like milk and paper towels, and have them leaving with a bottle