That hodgepodge of fixtures collecting dust in storage can be a merchandising vault that can help reset a produce department, says columnist Armand Lobato.
While a brix measurement offers a detail about sweetness, going beyond the numbers can keep a customer coming back all summer long, says columnist Armand Lobato.
We’re now on the threshold of the most intense two to three months of fresh produce sales, says columnist Armand Lobato, who offers guidance on making the most of your summer setup.
In-person events in the relationship-based produce business help keep conversations and creativity flowing among professionals who work throughout the industry, says columnist Armand Lobato.
Any organization that deals with fresh produce works to meet both their external and internal customer needs — and that includes how its operations handle delivery delays, says columnist Armand Lobato.
There’s a lot of critical work that happens in the produce department’s backroom, but many do not have an inside perspective of how much happens there — and when it occurs — says columnist Armand Lobato.
