Armand Lobato

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The produce aisle is but one department in the grocery business. And, by all appearances, when a customer navigates through a store, it’s a peaceful place.
No one likes to play catch up. In fact, once you fall behind on something, it is far more difficult to recover. And stressful.
Fewer business practices are more important than punctuality.
Staff, order, prep and stock the produce department so that whatever decision is reached, it’s because the offerings are so fresh, the stock level so nice, that in that moment any decision is a good decision.
It’s quite a commitment to attempt offering a clean and fresh produce department when shopping traffic heats up.
Everyone’s time is valuable. You never want to go into a meeting flatfooted.
So, what exactly is a normal work week for a produce manager? It depends.
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.