Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.

1. 1
Five Critical Factors
For A Successful Grocerant
Henry Pellerin – VP Marketing at Hillphoenix

2. 2
The Fastest Growing
Foodservice Segment
0 2 4 6 8 10 12 14
K-12
Limited Service Restaurants
Colleges & Universities
Full Service Restaurants
Lodging
Supermarket Prepared Fresh Foods
1.8
3.5
6.5
7.5
12.5
13.5

3. 3
5 Critical Factors
Success
Menu
Align to store values and
demographics. Maximize hours
of operation.
1
Layout & Flow
For customer experience and
staff ergonomics
2
Versatility and Flexibility of Equipment
Adaptability for food programs to maximize potential
3
Merchandising
Cross utilization of
ingredients across store
to maximize promotions
4
Talent
Set yourself up for success
with quality personnel and
their location
5

4. 4
 Design to fit your theme
Menu Design
 Easy Identification of ingredients, sizes and options
 Keep it simple
1

5. 5
 Cross Utilization – Minimal ingredients that could be used throughout the day
Menu Items
 Live Booth Presentation – Stop by and taste one of four craveable fresh concepts
 Quality Ingredients– Fresh, real and locally sourced for customer attraction
 Alignment – Created for store values and customer demographics

6. 6
Factoids
Nearly all Americans (94%)
snack at least once a day
33% saying they are snacking
on healthier foods this year
compared to last year
Millenials (consumers age 21 –
38) are significantly more likely
to snack compared to older
consumers with 24% of Millenials
most likely to snack frequently,
four or more times per day
77% of snackers prefer
ready-to-eat snacks over
those you have to prepare
The percentage of US adults who
snack only on healthy foods has
increased over time. In 2008-
2009, 25% of adults claimed to
snack only on healthy foods,
compared to 29% in 2013-2014

7. 7
Layout
 Customer experience – Menu locations, ordering, POS, utensils
Make sure key items such as knife
holders, waste areas, and staging
areas are designed into the work
counters.
Keep Fresh Ingredients Up Front!
 Efficient employee workflow – Cook line and customer interaction
 Design for “Mise En Place” (everything in its place)
2

8. 8
Layout
 Utility distribution centers - Easy adaption for menu changes and layout
 Design for future and seasonal changes
Layout
Which would you like to clean?

9. 9
Flexibility and Versatility – Menu Items
This food blender can make all of these itemsWe will demonstrate with minimum ingredients and versatile
equipment a wide range of menu items can be created
3

10. 10
Tapas Bar – Original Layout To Us

11. 11
Tapas Bar – Designed For Flow & Layout
 Changed Bar layout for theatre and visibility
 Added ADA section
 Inserted all support equipment with flow in mind
Item
116
Qty
1
Description
Juicer
Manufacturer
Robot Coupe
Model
J100-Ultra
Voltage
120
Phase
1
Amps kW
1
C&P
X
Direct
Connection
Hot
Water
Cold
Water
Direct
Drain
Indirect
Drain

12. 12
Produce Department Evaluation

13. 13
Original Produce Department
Produce Dept.
Local Fresh
Island

14. 14
New Fresh Bar Concept
Produce Dept.
Local Fresh
Island

15. 15
New Fresh Bar Concept

16. 16
• Sales and Margin Gains – Unique beverages, snacks, grab & go, prepared meals
• Local sourced seasonal limited offerings that are craveable
• Food Integrity – Support product quality and yield by design
Merchandising4

17. 17
Merchandising
• Aroma creation by design to increase sales
• Artificial scents versus natural
• Complimentary aromas

18. 18
Plan for Product Integrity and Theatre

19. 19
Plan for Product Integrity and Theatre

20. 20
Engage Shoppers with Food Theatre

21. 21
Front Line Personnel
A dedicated chef can help drive sales with culinary
passion and education
5

22. 22
5 Critical Factors
Success
Menu
Align to store value statement
and demographics. Maximize
hours of operation.
1
Layout & Flow
For customer experience and
staff ergonomics
2
Versatility and Flexibility of Equipment
Adaptability for food programs to maximize potential
3
Merchandising
Cross utilization of
ingredients across store
to maximize promotions
4
Talent
Set yourself up for success
with quality personnel and
their location
5

23. 23
Come See Chef Steve and Chef Kelly

24. 24
Chef Kelly
• One Fresh bar with four concepts
• Experience equipment in action
• Taste unique and craveable menu items
Breakfast
Cracked Egg
Lunch
Ladle
Dinner
Idiza
Snacks
Muffa’s

25. 25
Chef Steve
• Versatile equipment
• Craveable menu items
• Highlight fresh local ingredients
• Come taste!
Breakfast
Cracked Egg
Lunch
Ladle
Dinner
Idiza
Snacks
Muffa’s

26. 26
Let’s Talk About ???
Better yet – Come visit us in the booth to see and taste things in action

27. 27
The Power Of Two
Industry
Colleagues