Columnist Armand Lobato explains how adhering to the meaning of this French phrase can help optimize labor scheduling, product ordering and merchandising.
Just like home, something always needs to be maintained in the produce department. If not done in a timely manner, things only get worse — and shoppers will notice, says columnist Armand Lobato.
When the senior bus rolls up, some clerks scoff at or avoid helping these customers. That’s unfortunate, because there should be more consideration for the needs of this growing segment, says columnist Armand Lobato.
Do you have “diamonds” that “eat like candy”? Let’s hope your stock has “legs” but isn’t “kicked.” Columnist Armand Lobato explains some of the unofficial terms heard around the produce aisle.
Taking steps to minimizing food waste not only helps reduce shrink, but it also means fresher produce with a longer shelf life at the consumer’s home, says columnist Armand Lobato.
Overnight produce receiving isn’t for everyone, but it can solve many problems for stores with once particular issue in their layout, says columnist Armand Lobato.
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.
