But these extremes (stores and produce managers) are the exception.
Mostly, my mind’s eye gravitates to the mid-volume produce manager and to the merchandiser that oversees these operations.
These produce departments are neither a one-man operation nor the behemoth flagships. The median-range is the format I see on a consistent basis.
This level of produce manager usually has an assistant, with about six clerks to manage. This manager is responsible for 3,000-6,000 square feet of sales floor space, and typically has to wear many hats daily in some way (be it jumping in to help other departments, unload trucks or other activities).
For this scribe, these words are usually aimed toward this audience: the majority of the industry that, for the most part, keeps the produce wheels spinning.
Armand Lobato works for the Idaho Potato Commission. His 30 years of experience in the produce business span a range of foodservice and retail positions.
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