Armand Lobato

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To say retail produce training is essential is an understatement.
When customers see a familiar label, a popular growing region known for the elevated quality of fresh produce grown, they slow down, and they buy.
Fall is all about the harvest bounty — bubbling hot jonathan apple pies adorned with sugary laced lattice tops, jack-o-lantern pumpkins, ornamental gourds, sweet fall grapes, hard squash and crunchy apples.
Grapes are one of the strongest categories that a produce operation offers, with impressive volume and dollar sales.
Some of today’s management gurus may believe they have created or named the most-used business terminology. Specifically, one we hear all the time: time management.
Customers never like selecting what they consider is leftovers, even if what’s available is pristine.
I really cut my teeth writing (what else?) retail produce bulletins. Mike Aiton, our director, was the real writing wizard and had a couple of us supervisors rotate to cover the task.
Occasionally a store manager would call for assistance, usually after their produce department’s gross profit turned out low, and the shrink figure high. They wanted a fix. Right away.
The harsh truth right now in the produce aisle is that sales in much of the country are at a yearly low. That’s a difficult fact to admit, isn’t it?
I feel a disturbance in the force — in several produce departments and in all the other grocery stores this produce scribe patronizes. In numerous markets I hear this familiar phrase too frequently: out of stocks.