Retailers and industry experts gather for Hillphoenix’s Supermarket Sense

By Henry Pellerin Hillphoenix Vice President of Marketing As traditional food-selling lines crisscross and blur — think grocerant — retailers increasingly seek insights from vendors with a view across multiple environments. At Hillphoenix, we have that broad view because…

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Category: Learning Center

Show-and-sell strategy leads to hot foods program success

By Kim Camp, Learning Center Programs Manager and Justin Webster, Hillphoenix Design Center Specialist Grocery shoppers love the convenience and variety of ready-to-eat meals. In response, about 75% of food retailers plan to set up self-service bars by early…

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Category: Learning Center

Goodbye, gourmet: Artisan is the new buzz word

By Hannah Thompson Educator & Trainer for ANCO Fine Cheese Looks like the word “artisan” has been hijacked! Subway sandwich shops now offer artisan sandwiches, and Domino’s offers artisan pizza. What does “artisan” really mean? It’s meant to refer…

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Category: Learning Center

Restaurant trends create opportunities for supermarkets

By Mark DiDomenico Datassential, Inc. Today’s consumer is much more engaged with the foods and beverages they consume. Subsequently, they are driving faster adoption of trends. Nowhere is this more evident than in the restaurant channel, where operators are…

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Category: Learning Center

A good time to be in the business of crafting things

By Hannah Thompson Educator & Trainer for ANCO Fine Cheese Remember Gourmet magazine? Everything imported; if it wasn’t French or Italian, it pretended to be. Today the magazine – as well as that kind of thinking – have gone…

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Category: Learning Center