Merchandising Tip: Less can be more
Are crowded signs, melting ice, and other distractions stealing the attention away from your fresh meat and seafood? By keeping merchandising simple, you keep the focus on the product.
Natural refrigeration is a challenging sustainability issue for consumers
By Keilly Witman KW Refrigerant Management Strategy LLC This is the first article in a three-part series on sustainability and refrigerants. In this day and age, most supermarket companies recognize that their customers care about the environment and their communities. Customers want to spend their money at businesses that share those values. They want to feel good about where they [...]
Merchandising Tip: Ice without the hassle
Merchandising seafood without ice saves labor hours and makes clean up quick and easy. Here’s how to get the look of ice without the time and expense. For a free merchandising consultation, visit www.hillphoenix.com/designhelp.
CO2 offers unexpected benefit: less product shrink
By Derek Gosselin Hillphoenix Systems Product Manager Today’s grocery shoppers demand more fresh offerings — from cut fruit to prepared meals — and this changes the profitability equation for supermarkets. Fresh sells, but as perishables become a larger percentage of a store’s mix, it’s essential to extend how long those products are fit for sale. That’s why grocers are adding [...]
Merchandising Tip: Create a visual focal point
Want to attract more customers to your high-margin meat and seafood departments? Put the focus on the product. Coolgenix conductive refrigeration technology protects the integrity of meat and seafood, so your product is moist, colorful and visually appealing to your customers.
Future-Proof Your Refrigeration
By Keilly Witman KW Refrigerant Management Strategy LLC People ask me all the time if the EPA is ever going to get off their backs about the refrigerant they use. My answer is always the same: The only way that will happen is if the industry stops using refrigerants that harm the environment. For the first time since the EPA [...]
To understand the future of commercial refrigeration, look to CO2’s past
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 [...]
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 [...]
The Shrinking Supermarket: 6 Essentials to Designing Small-Format Grocery Stores
The trend toward smaller stores is getting bigger. Small-format dollar stores and drug stores now claim about half of consumers’ short shopping trips, according to market researcher IRI. Meanwhile, traditional supermarkets are netting just 25 percent of those in-and-out sprees, IRI reports. These statistics reflect a shift in consumers’ definition of convenience. The all-in-one big box is losing its allure. [...]
Does your meat department need a makeover?
Want to attract more customers to your high-margin meat and seafood departments? Start by standing where they do — in front of your refrigerated display cases. Then ask yourself a few questions: Is your attention stolen by crowded signs, melting ice, visible cleaning equipment or other distractions? Does lighting give meat an off-putting, brown or grayish hue? Does seafood look [...]