GHQ EQUIPMENT, DESIGN & OPERATIONS
shopping experience with specialty departments and offering with investments in gluten-free bakery items, dairy, fresh food delis and more natural
and organic meat and seafood offerings.
Not only are grocers adding new products, they are seeking solutions to
increasing comfort as customers shop.
“Air movement and the comfort of shoppers and employees remain
a challenge as grocers focus on creating more shoppable stores,” says
Christian Avedon, sales and marketing director for Airius, based in
Longmont, Colo. “The colder air of more frozen food and open refriger-
ated food cases clashes with warmer air from expanded bakeries, delis
and dining areas for customers. Grocers are exploring solutions such as
using more destratification fans in place of branch ductwork to assist
with air distribution and reduce the associated upfront material costs.”
A large part of Sylmar, Calif.–based Anthony’s efforts in the coming
year will be helping grocery retailers upgrade freezer and cooler sections
so that they comply with the stricter U.S. Department of Energy (DOE)
energy-efficiency standards that are scheduled to take effect in March.
Jeff Brooks, national accounts manager at Anthony, says the goal of the
new regulation is a reduction in energy consumption, and by extension,
the amount of greenhouse gases that are produced during cooler/freezer
operation. Specifically, he says these tougher standards redefine the max-
imum allowable levels of energy consumption for commercial refrigera-
tors and freezers.
“As we head into the new year, many supermarket and grocery
retailers are feverishly working to ensure their stores comply with
these new standards,” says Brooks.
At the same time, an inundation of ever-evolving SKUs is forcing
grocery retailers to find new ways to maximize their merchandising
effectiveness, says Brooks. “This is leading them to consider upgrades
to state-of-the-art door and component technologies. Fortunately, the
ability to reduce energy consumption and simultaneously increase
product visibility in cold-vault aisles meshes together in the design
and operation of cooler/freezer doors that use vacuum-insulated glass
(VIG) technology,” he says.
Ed McKiernan, president, retail
solutions for Emerson Commercial &
Residential platform, sees FSMA as the
most sweeping change to food safety
regulation in more than 70 years. This
act, he notes, is focused on providing
consumers with safer and more secure
foods through proactive, rather than
reactive, approaches. “The FDA and
local regulators are embracing the regulation, but the grocery industry has asked for a temporary reprieve in the timeline for implementation with concerns around readiness, costs and complexity,” says
McKiernan suggests retailers begin to seriously explore and implement appropriate measures for compliance, including temperature
management, record keeping and supply chain validation. FSMA application, says McKiernan, will lead to more automated systems throughout the transportation route and in-store for collecting, consolidating
and utilizing food temperature or other condition data throughout the
journey from farm-to-fork.
Likewise, McKiernan says supermarket operators are being overrun
with new regulations impacting walk-in coolers and freezers, reach-in
coolers and freezers, ice machines and rooftop air conditioning units.
“Within the past year, we have seen that these current and future regulations can have reputation and financial penalties. Yet, many retailers
do not fully understand or are not prepared for managing these new
requirements,” he says.
Others predict that use of back office cash management systems that
Low cost, simple & beautiful
in-store ad frames!
6460 W. Cortland St.
Chicago, IL 60707
Pole stands and A Frames made ANY size
or height with ANY of our frames