Recommissioning cuts energy, improves store environment
By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix The food store environment is complex, with the various building systems essentially working against each other to maintain optimal conditions. General illumination competes with lighting used to enhance merchandising. Refrigeration competes with maintaining comfortable aisle temperatures for customers. Seasonal and daily weather variables further complicate the mix, affecting loads on refrigeration and HVAC systems. When any one of a store’s systems isn’t operating optimally – at designed specifications – it affects the performance of the other systems and the overall store environment. It also significantly increases energy expenses. Migration away [...]
Hillphoenix earns fifth EPA GreenChill Award
Hillphoenix congratulates all the 2015 GreenChill Environmental Achievement Award recipients who, along with Hillphoenix, were recognized by EPA Greenchill at the GreenChill Partnership’s annual Achievement Awards on September 29. Hillphoenix, a pioneer in designing environmentally sustainable refrigeration systems, received a 2014-2015 Achievement Award – Store Certification Excellence from the U.S. Environmental Protection Agency’s GreenChill Partnership program. It’s the company’s fifth GreenChill award since the program launched in 2007. For the third year in a row, Hillphoenix was the only non-grocery recipient of a GreenChill Store Certification Excellence award. “We are honored by this recognition from EPA GreenChill. Since GreenChill was established [...]
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.
Shedding light on cost-effective energy reduction in convenience stores
By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix There are more than 152,000 convenience stores in the U.S. and about 80 percent of them sell gas. The food retail part of the business alone makes these stores energy intensive. Across the industry, food stores use an average of 51.5 kilowatt-hours per square foot – more than any other commercial building. For C-stores that sell gas, energy intensity can soar to as much as 94 kilowatt-hours per square foot or higher due to greater plug loads (e.g., coffee makers, slushy machines), outdoor lighting, and gas canopy lighting, all compressed [...]
Planning an effective retrofit strategy starts with benchmarking
By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix Download Infographic Supermarkets are the most electricity-intensive commercial buildings, using an average of 51.5 kilowatt-hours per square foot per year at a cost of about $3.70 per square foot per year. In terms of operating budget, energy is the second largest expense for food retailers after labor. In fact, given the industry’s thin profit margin, it’s estimated that it takes $18 in sales to pay off $1 of the electric bill.* The good news is there are several system retrofits and other energy upgrades that significantly improve electricity efficiency – [...]
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 [...]
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, [...]
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. [...]
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 [...]
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 [...]