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Five Critical Factors

For A Successful Grocerant

Henry Pellerin – VP Marketing at Hillphoenix

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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

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5 Critical Factors

Success

MenuAlign to store values and demographics. Maximize hours of operation.

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Layout & Flow For customer experience and staff ergonomics

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Versatility and Flexibility of Equipment Adaptability for food programs to maximize potential

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MerchandisingCross utilization of ingredients across store to maximize promotions

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TalentSet yourself up for success with quality personnel and their location

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4

Design to fit your theme

Menu Design

Easy Identification of ingredients, sizes and options

Keep it simple

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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

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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

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Layout Customer experience – Menu locations, ordering, POS, utensils

Make sure key items such as knifeholders, 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)

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Layout Utility distribution centers - Easy adaption for menu changes and layout Design for future and seasonal changes

Layout

Which would you like to clean?

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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

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Tapas Bar – Original Layout To Us

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Tapas Bar – Designed For Flow & Layout Changed Bar layout for theatre and visibility Added ADA section Inserted all support equipment with flow in mind

Item116

Qty1

DescriptionJuicer

ManufacturerRobot Coupe

ModelJ100-Ultra

Voltage120

Phase1

Amps kW1

C&PX

DirectConnection

HotWater

ColdWater

DirectDrain

IndirectDrain

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Produce Department Evaluation

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Original Produce Department

Produce Dept.

Local FreshIsland

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New Fresh Bar Concept

Produce Dept.

Local FreshIsland

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New Fresh Bar Concept

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• 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

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Merchandising

• Aroma creation by design to increase sales

• Artificial scents versus natural

• Complimentary aromas

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Plan for Product Integrity and Theatre

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Plan for Product Integrity and Theatre

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Engage Shoppers with Food Theatre

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Front Line PersonnelA dedicated chef can help drive sales with culinary

passion and education

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5 Critical Factors

Success

MenuAlign 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

MerchandisingCross utilization of ingredients across store to maximize promotions

4

TalentSet yourself up for success with quality personnel and their location

5

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Come See Chef Steve and Chef Kelly

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Chef Kelly• One Fresh bar with four concepts • Experience equipment in action • Taste unique and craveable menu items

BreakfastCracked Egg

LunchLadle

DinnerIdiza

SnacksMuffa’s

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Chef Steve• Versatile equipment• Craveable menu items• Highlight fresh local ingredients• Come taste!

BreakfastCracked Egg

LunchLadle

DinnerIdiza

SnacksMuffa’s

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

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The Power Of Two

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