Latest From Opinion

Grocery management should be bottom up — doing everything possible to support those at store level, who are key in executing plans, generating sales and gross profits and so much more.

The climate change struggle is real. More than one in four who voted in a recent poll I posted in the LinkedIn Fresh Produce Industry Discussion Group said climate change is the biggest long-term problem growers face.

Former Ford and Chrysler president Lee Iacocca once said, “When the product is right, you don’t have to be a great marketer.”

The simplest definition of snacking is consuming food between main meals — but snacking has a bad reputation sometimes.

A produce assistant must take charge and be proactive so they can be ready when a management spot opens.

From "glocal" food to apples on Instagram, PMG Editor Amy Sowder upacks the August issue.

We can’t let the bystander effect happen in fields, packinghouses or anywhere else in the supply chain — the results can be tragic.

Which raises the question: Is this how some produce departments are managed? Of course.

While attending the International Fresh Produce Association’s Foodservice Conference, I visited with a produce professional in the tech space.

On a recent spring morning, I found myself leaving an appointment in New York City’s Chinatown. As I spilled onto the sidewalk, I faced all sorts of unfamiliar fresh produce displayed on tables on almost every block.

It’s all hands on deck for produce crews to stock and keep up with demand. That is, again, if you’re willing to give the extra effort.

They rise early, just like a farmer or baker does, to begin the day.

Tim York, CEO of the California Leafy Green Marketing Agreement, says collaboration is the key to weathering agricultural challenges.

Movement is down and prices are up for fresh produce compared with this time a year ago.

How do we maximize the small window that cherries have to gain some added tonnage and profits, while doing it with a minimal amount of shrink?

When manufacturing people talk about swing shifts, it’s typically an early afternoon until midnight-type of shift.

It was the best of times. It was the worst of times. It was a lot like any other time.

Unlike “organic,” which is clearly defined and regulated by the USDA, “regenerative” and “climate-smart” agriculture are currently loosely defined.

A produce manager's predawn musings: What were the sales from the previous day? Did our load arrive overnight, just get there or, worse, hadn’t yet pulled into the dock? Any out-of-stocks?

By its very nature, snacking is a spur-of-the-moment decision, and retailers can get creative with that impulse, reminding shoppers fresh produce is a great option.

Just as going through the motions in courses may not accomplish much, the same can be said for the produce aisle.

Help the customer out ... get your products on the shelves.

The recent Tops supermarket shooting brings to mind memories of my one-time coworker Dan, who was, sadly, also shot and killed 27 years ago in the grocery store where he worked.

Even retailers well-versed in handling local programs can fine-tune their strategies. Retail expert Joe Watson has you covered.

When I stop into just about any retail or service operation, chances are I’m going to encounter “the trainee.”

Years ago, I, along with another produce specialist, supervised a 66-store chain.

Holloway President Vard Terry was an agvocate five decades before the term existed, and I’m not sure there’s a better advocate of the industry today.

So, you talk the talk. Do you walk the walk?

Rolling mounds of vibrant color, prestige, limited-time availability — those are just a few shared qualities between a seemingly dissimilar supermarket area and a high-end sporting event.

A seasoned produce supervisor walks the warehouse with a keen eye, noting commodities or labels they’ll see later in the week when visiting store locations.

Advertised produce specials, or “ads,” have always been powerful marketing tools. Exactly how is not always so clear.

I was sorting through files when Russ T. Blade peeked out from behind the monitor. “Rusty,” as regular readers know, is the miniature, imaginary produce manager who appears occasionally to talk shop.

Other than the Fed raising interest rates a fraction, what can be done about inflation?

We’ve all heard the expression, “You only get one chance to make a good first impression.” I venture to say that’s not entirely true. Here’s why.

Amid our country’s decades-high inflation, some are predicting interest rates will skyrocket, as well. It reminds many economists of the same situation that occurred in the late 1970s.

When I stroll into my neighborhood grocery store with my toddler, my favorite  clerk’s brown eyes light up.

Western Growers launched the Global Harvest Automation Initiative. One of the deliverables was a report that took a look at how harvest innovation is impacting growers. The first report is here.

Dave was to produce management what Gen. George McClellan was to organizing Union troops during the Civil War: very thorough and one who left little to chance.

Reducing food waste is the responsibility of all parts of the supply chain and a central tenet of sustainability goals.

Knowing the origin of food is important for a certain segment of consumers, especially in developed countries. This trend will gradually gain strength until it becomes a basic requirement.

From all that we are all told by marketing pros, consumers love the idea of “getting to know” growers, the folks who put food on their plates.

A wise produce manager once told me, “Always be extra-kind to kids. They are tomorrow’s customers.”

New Year’s revelry always brings the promise of a reset, a clean slate, a fresh start. 

In a (very) superficial review on the legendary playwright William Shakespeare, I read this: “In a tragedy, when good is destroyed with evil, the loss is known as a ‘tragic waste.’”

The bottom line is this … Fill in the blank, right?

After nearly two years of working with and through the COVID-19 pandemic, like others in agriculture, mushroom growers faced increased challenges the last quarter of 2021.

After three years of participating in major industry events, we improved our sourcing and connections with suppliers nationwide. At that time, we had only six stores, so it took a lot to get noticed by large suppliers.

In 2022, research trends that are directly relevant to the specialty crops industry will continue to be impacted by the COVID-19 pandemic.

Recently, the USDA authorized the importation of Hass avocados from the Mexican state of Jalisco, beginning in April 2022. This decision opens the door to future imports from all producing regions in Mexico. 

“There’s a dozen other people lined up for just a couple of management positions. What makes you different from everyone else?”