Straighten, cull and detail

07/01/2013 09:05:00 AM
Armand Lobato

This is the point where, as you straighten displays, a uniform look is achieved. This may mean that all the cantaloupe stems point the same direction, for example, or that labels on packaged items all face up. An endcap of bagged items such as apples or potatoes generally presents much neater with the package openings (or ears) facing into the display or tucked underneath.

Detailing is leveling out displays so there are minimal “peaks and valleys” that distract from a uniform presentation. Turning attention to the typical five-deck refrigerated cases, detailing involves pulling items forward (facing) and arranging so that the shelves appear to be full and minimal holes or gaps remain visible.

Culling, straightening, and detailing a produce department should be a quick process. Start at the front of the department and work your way around each table, combining the three elements into one action. Some displays may just need a quick rearranging — smoothing over an onion display to make it level, for example. Other displays may require a quick restacking. The procedure should take no more than a few minutes per table or display.

 

Simplicity is Key

Culling, straightening, and detailing should become second nature with your crew. After a department is straightened, you can step back and make the best evaluation of what comes next. Perhaps an ad display is ready to be rotated, or you noticed some signs were torn or missing and need attention.

Whatever next task you are faced with, regardless of what subsequent stocking project needs attending, you at least have the assurance that the department is as neat and organized as it can be. No matter who walks the produce department at this point — be it your produce supervisor, your store manager, or, of course, your customers — they will find a culled and neat appearance.

All because you beat them to the punch.


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