Some argue that soft openings help stores address problems before the spotlight of the grand opening, but there’s only one real opportunity to showcase things at their best, especially in produce.
Most new store openings get fouled up with wasted, neglected product and labor when overzealous orders block coolers, hallways and prep areas. Here are tips for better orders and plan execution.
Columnist Armand Lobato examines the balance between efforts to prevent waste and fraud and the impact of value-added produce as a practical way to get nutrient-dense food into the hands of those in need.
