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A good time to be in the business of crafting things

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 the way of Jackie Kennedy’s pillbox hat. Since Alice Walker opened Chez Pannise in Berkeley in 1971, restaurants have moved away from the Gourmet idea of fine dining – toward the newer, healthier local food movement. Case in point: The Farmhouse restaurant in Nashville, Tennessee. Chef and entrepreneur Trey Cioccia opened The Farm House, his first restaurant, in the SoBro neighborhood in 2013. His concept focuses on traditional Southern cuisine and

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CO2 Booster Systems Explained

Advances in technology have made the use of environmentally friendly CO2 refrigerant in booster systems practical across a wide range of applications. Since early this decade, supermarkets in North America have increasingly been coming to rely on these systems. Industrial operators are also beginning to appreciate their advantages. But not everyone understands how they work. Since the middle of the last decade, CO2 has been used as a refrigerant in both secondary and cascade-type systems across the grocery and supermarket industry. These approaches rely on CO2 as either a single-phase secondary coolant, or as a lower cascade direct expansion refrigerant.

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Combine food art, science, & trends to drive fresh ideas

Combine food art, science, & trends to drive fresh ideas

As the supermarket industry continues to expand and evolve, it’s become even more essential to anticipate trends and shoppers’ needs. This is precisely why Hillphoenix is part of bringing together in-house experts and industry professionals for another year of Supermarket Sense.  Join us September 20-21, 2017 in Conyers, GA to boost your insights into trends, strategies, and goals.  Across two days, you’ll be inspired to create a crave-worthy store with sensory experiences for your shoppers.  And let’s not forget the importance of lighting, strategic packaging, and the upcoming trends with flavors. Here are just a few topics that should catch

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Discover ways to light up meat sales

By Jack Sjogren Hillphoenix Design Center Specialist The right lights produce results. Just ask the owners of this supermarket in Crestline, California, a summer tourist area. Our Hillphoenix team helped them rethink lighting in the store’s meat department, and over three months departmental sales jumped 15% compared to the same three months the year before. (That sales boost came after peak tourist season, I might add.) We made simple changes with big visual impact that captured customers’ attention. The first step was shutting off existing in-case lighting — T8 fluorescents — that drained color from the meat and created an

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3d Food Safety Word Cloud Concept

Food Safety: Kryptonite or Superpower?

No one likes to think about shoppers falling ill after buying something from or visiting your store.  But the threat is real and needs to be addressed with education and proper protocols. Food safety should be top-of-mind for any store owner or manager. Start your education by joining ServSafe Certified Trainer, Michael Williams, for his talk about foodborne illness prevention.  Knowledge of basic food safety, the importance of employee personal hygiene, and what types of pathogens and toxins your store is exposed to can go a long way in avoiding the spread of illness.  Acknowledging the trickiest areas of your

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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 to foods that are hand-crafted in smaller batches and made with high-quality ingredients, such as ice cream, cheese and bacon. The dairy farmer was once the producer, processor, distributor and marketer of his own milk; that trend is returning as today’s consumers ask for farmstead-made cheeses and other dairy products produced locally with minimal processing. Beyond the cheese, fresh fruits and

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Hillphoenix supports Coolgenix customers with onsite training

By Derek Gosselin Hillphoenix Systems Product Manager Using carbon dioxide as a refrigerant seems like a new solution to today’s challenge of lowering the global warming potential of commercial refrigeration systems. But, as industry researcher James M. Calm has documented, the use of CO2 as a refrigerant actually stretches back to 1866. In subsequent decades CO2, ammonia and other early refrigerants took a backseat to organic fluoride-based cooling compounds. The first among them was synthesized dichlorodifluoromethane, or R-12, developed in the late 1920s. In 1930, fluorocarbon refrigerants were introduced to the market and quickly became the standard. It took us

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Inspiration to Integration, Supermarket Sense Has It All

Excellence doesn’t materialize in isolation.  It’s the result of sharing ideas, participating in discussions, sketching out fresh objectives, and drafting a plan for execution.  Supermarket Sense is designed with all of this in mind for you and your food retail organization. Finding inspiration is simple in an opportune environment.  Soak up the latest on food trends, sample flavorful juices, and open your mind to new perspectives about how to keep your store relevant in the current market.  Discover new menu ideas, explore how meal kits can impact your bottom line, and consider how you can introduce new flavors to your

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Lessons Learned: Experiences and great advice for "newbies" in our industry

Lessons Learned — Share Experiences and Advice with “Newbies” in our Industry

Many of us are constantly learning new things every day, and if you are like me, you become a lifelong learner looking to better yourself with each day. Since this is American Education Week, I started to think about our industry and how we have a great amount of experienced professionals that install, service, troubleshoot and maintain equipment on a daily basis. They have stories to tell, experiences to share and great advice to impart — and who better to teach the “newbies” entering the field than those individuals. The tales that can been told are both valuable and sometimes,

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Mapping shopper’s eye leads to 22% sales jump

By Jack Sjogren Hillphoenix Design Center Specialist Here’s a great story about the power of lighting and proper merchandising. Driscoll’s, one of the world’s largest distributors of fresh berries, wanted to amp up sales from its “Berry Patch” displays, which it creates for select partner retailers. Each Berry Patch features strawberries, raspberries, blueberries and blackberries merchandised in a refrigerated display case designed to maximize berry freshness and longevity. The berries were selling well, but Chuck Sweeney, Driscoll’s Director of Category Development, thought they could be moving out the door even faster. At an industry trade show, he saw a demonstration

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Relevance is King for Market Share

Relevance Is King for Market Share

Evolution is part of any industry, including food retail.  In order to stand the test of time and to navigate the latest trends and newcomers, it’s increasingly imperative to remain relevant.  It’s not just about surviving — it’s the key to thriving. What does relevance have to do with long-term success?  It’s how you build customer loyalty, stay top-of-mind with shoppers, and stand out in the sea of stores, even as changes occur.  But wanting relevance isn’t enough to achieve it.  You need to start with a strategy, and Harold Lloyd will be helping you build yours at Supermarket Sense.

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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 challenged with developing new and enticing menu options for their patrons’ ever evolving tastes. Those trends are also providing great challenges and opportunities for supermarkets, which are increasingly competing with restaurants. Datassential recently published an in-depth analysis of how supermarkets can grow their prepared food departments and become popular and profitable food service destinations in their own right. Here are some

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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 our people are on the ground in traditional supermarkets, convenience stores and meal-oriented small-format operations. We transform what we learn in the field into institutional expertise and strategic intelligence for customers. Our people have deep knowledge about merchandising, store design, lighting, food safety, meal programs, shopper engagement and more. You can meet some of our experts at the upcoming Supermarket Sense,

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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 next year, according to a Supermarket News survey published in April. But hot food program newbies have a few things to learn — like the fact that a high-quality hot foods program involves both art and science. Displays must be attractive. Food should look moist and freshly prepared, and also be safe and healthy. At our upcoming Supermarket Sense conference, Sept.

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Don’t let the name fool you! Supermarket Sense is not just about supermarkets, it’s focused on Food Retail and the evolving marketplace.

Supermarket Sense – Learn How to Elevate Your Brand and Your Revenue

Take your business to the next level by participating in top-notch food retail training.  Supermarket Sense is your inside scoop to the latest trends, upcoming strategies, and the evolving industry.  Join food retail experts as they take you through two days of new insights, meaningful discussions, and eye-opening ideas.  From directors and managers to merchandisers, and from architects to store planners, Supermarket Sense has something for everyone. Anticipating trends and then preparing for them can be a defining moment for any business.  Let’s make sure you are ready for what’s ahead.  Grocerants, the convergence of health and food industries, juicing,

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Trends Drive the Dollars to Your Stores

It’s no secret that food trends drive the supermarket industry. From flavors to food choices, shoppers continue to seek, and often demand, new experiences in your stores. Engage customers and their wallets by anticipating and following appropriate trends for your area.  Join Mark DiDomenico at Supermarket Sense and get up to speed on flavors, flexibility, and functional foods. Try enticing shoppers with flavors that make their mouths water like the Middle Eastern flavors and dishes taking the food industry by storm.  By showcasing rising options like falafel in menu offerings and how to incorporate them into American meals, you are

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Use food demonstrations to connect with customers

By Justin Webster Hillphoenix Design Center Specialist On September 22-23, Hillphoenix hosted Supermarket Sense, a gathering of industry experts designed to educate food retailers about current and future trends — and how to make the most of them. One of the sessions I led was called “How to Engage Customers and Increase Shopper Dependency.” We covered everything from shopper loyalty to connecting with customers from different generations. One thing we talked about was the power of product sampling. Here are some tips you can use to improve your in-store demos.

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Working from home tips

Working From Home 101 – Working Outside of the Office Requires Focus and Strategy

The workplace today has changed for the time being due to the recent challenges we are faced with and, for some of us, working from home is unchartered territory. Not only are we dealing with communicating with our customers and colleagues differently, but for some of us, we also have a spouse /partner /children sharing space and either working or struggling with the end of the current school year and trying to find balance. We are not alone in what is going on today, but there are ways to make working from home a little easier, so the transition is

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CO2 Booster Systems Explained

Advances in technology have made the use of environmentally friendly CO2 refrigerant in booster systems practical across a wide range of applications. Since early this decade, supermarkets in North America have increasingly been coming to rely on these systems. Industrial operators are also beginning to

Continue Reading
Combine food art, science, & trends to drive fresh ideas

Combine food art, science, & trends to drive fresh ideas

As the supermarket industry continues to expand and evolve, it’s become even more essential to anticipate trends and shoppers’ needs. This is precisely why Hillphoenix is part of bringing together in-house experts and industry professionals for another year of Supermarket Sense.  Join us September 20-21,

Continue Reading

Discover ways to light up meat sales

By Jack Sjogren Hillphoenix Design Center Specialist The right lights produce results. Just ask the owners of this supermarket in Crestline, California, a summer tourist area. Our Hillphoenix team helped them rethink lighting in the store’s meat department, and over three months departmental sales jumped

Continue Reading
3d Food Safety Word Cloud Concept

Food Safety: Kryptonite or Superpower?

No one likes to think about shoppers falling ill after buying something from or visiting your store.  But the threat is real and needs to be addressed with education and proper protocols. Food safety should be top-of-mind for any store owner or manager. Start your

Continue Reading

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 to foods that are hand-crafted in

Continue Reading

Inspiration to Integration, Supermarket Sense Has It All

Excellence doesn’t materialize in isolation.  It’s the result of sharing ideas, participating in discussions, sketching out fresh objectives, and drafting a plan for execution.  Supermarket Sense is designed with all of this in mind for you and your food retail organization. Finding inspiration is simple

Continue Reading

Mapping shopper’s eye leads to 22% sales jump

By Jack Sjogren Hillphoenix Design Center Specialist Here’s a great story about the power of lighting and proper merchandising. Driscoll’s, one of the world’s largest distributors of fresh berries, wanted to amp up sales from its “Berry Patch” displays, which it creates for select partner

Continue Reading
Relevance is King for Market Share

Relevance Is King for Market Share

Evolution is part of any industry, including food retail.  In order to stand the test of time and to navigate the latest trends and newcomers, it’s increasingly imperative to remain relevant.  It’s not just about surviving — it’s the key to thriving. What does relevance

Continue Reading

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 challenged with developing new and enticing

Continue Reading

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 next year, according to a Supermarket

Continue Reading

Trends Drive the Dollars to Your Stores

It’s no secret that food trends drive the supermarket industry. From flavors to food choices, shoppers continue to seek, and often demand, new experiences in your stores. Engage customers and their wallets by anticipating and following appropriate trends for your area.  Join Mark DiDomenico at

Continue Reading

Use food demonstrations to connect with customers

By Justin Webster Hillphoenix Design Center Specialist On September 22-23, Hillphoenix hosted Supermarket Sense, a gathering of industry experts designed to educate food retailers about current and future trends — and how to make the most of them. One of the sessions I led was

Continue Reading
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