Good routines: A produce manager's best friend
I was tidying my desk when Russ T. Blade appeared from behind a stack of files. “Rusty,” as regular readers know, is the miniature imaginary produce manager who lives in my desk and occasionally appears to talk shop.
Rusty: In your usual daily routine, I see.
Me: Yeah, it’s good to regularly take care of housekeeping. Even if it’s just my workspace in front of me.
Rusty: We all have our routines. I know what I must do as a produce manager, all the usual steps that I like to cover when I first walk in for the day: walking the tables, culling, checking my inventory, reviewing who’s on the schedule that day, getting a reading from the prior day sales.
Me: I read once that routine is either our best friend or our worst enemy – if the routine is counterproductive, that is.
Rusty: I’ll stick with the best friend path. I notice everyone has their own routine. As my crew comes in, depending on their shift, they usually know from one day to the next what areas they’re responsible for.
Me: Like the early person might unload the produce truck, break it down and get everything ready for the day. Or they may be devoted to setting up the wet rack.
Rusty: The later shifts roles can vary. The next clerk may have dry table stocking duties, and the shift after that may take over the rack. It varies but there’s a definite routine at work.
Me: That isn’t so bad, is it? The “best friend” routine kicks in and tasks get accomplished.
Rusty: Ah – but there’s also a troubling aspect to these routines. Some clerks get in their mindset that they “only” work the tables, or they only stock the multi-deck salad case, or only the organic section.
Me: Yeah, I can see where you’re going with this. Clerks need to know they’re responsible for and capable to handle more than just one area.
Rusty: In fact, I’ll force the issue sometimes. I realize that a clerk’s comfort zone may be one section or area of the produce department. When I intervene and have them work another area, I can sense the dissatisfaction.
Me: They get grumpy.
Rusty: The good news is that they also get over it. Clerks must be flexible. They should be accomplished at every aspect of the department, and with every shift if they’re going to be completely effective. As much as possible.
Me: Even if you know that a clerk’s strength may be in a specific area?
Rusty: Cross-training is an important routine. It builds confidence and comradery in a crew.
Me: Good routines. A produce manager’s best friend.
Armand Lobato works for the Idaho Potato Commission. His 40 years’ experience in the produce business span a range of foodservice and retail positions.
More from Armand Lobato:
Be proactive — don't procrastinate in produce
A photo finish at the produce forum
‘Ordinary,’ average produce stands speak volumes
