In produce, team spirit is all in a day’s work
A retail produce crew is unlike other departments in a grocery store.
I’ve mentioned this in passing on a few occasions, most recently while conversing with my alter-ego, the elusive Russ T. Blade. You may recall he noted how produce departments generally have far lower absenteeism, fewer on-the-job injuries, and a low sick-call rate, compared to the norm.
I think part of the reason for this is the smaller the team, the more accountable they are. Not only to the company, but to each other.
This came to mind recently in, of all places, a small restaurant located in the produce district in Portland, Ore. My boss and I stopped in for some supper after a long day at a trade show.
As we were sitting at the counter, the kitchen and its staff was in full view. The cooks were focused and handled orders quickly but carefully, making sure that each dish was meticulously prepared and carefully arranged before allowing it to be served.
In every produce department I’ve managed, this happens. “Helping the other guy” is an unspoken creed.
The wait staff weaved in and out of the kitchen and the diner area. At first it was hard to tell who had exactly what responsibilities. But it soon became clear: everyone helped the other person out in some manner.
If one person was busy running orders, the other covered the bar. And so on.
Produce departments? Very much the same.
In most produce operations, each clerk is typically assigned to an area. And every day, each shift pretty much covers that same area: The early morning shift often takes charge of the wet rack. The next may cover getting ad items and tables in shape before putting away the load.
Depending on the size and volume of the department, yet another shift or two simply stocks produce as displays are shopped, or takes over one area when the earlier shift clocks out for the day.
But in between all these shifts is where the little things happen. Just like in the bustling restaurant.
If one produce clerk is pulled away to unload a truck, to make a fruit basket or attend a meeting, you can bet another clerk will help cover while that clerk is away.
In every produce department I’ve managed, this happens. “Helping the other guy” is an unspoken creed. The person working the wet rack may notice the dry table clerk is out to lunch or got stuck helping in the checkstand, and that stock conditions are slipping.
So even though the areas may not be in one clerk’s assigned area, they jump in and help.
And vice versa. No big deal, it’s all in a day’s work.
But you know, it is a big deal. It’s what sets a good team apart from the rest.
Armand Lobato works for the Idaho Potato Commission. His 40 years’ experience in the produce business span a range of foodservice and retail positions. E-mail armandlobato@comcast.net.
What's your take? Leave a comment and tell us your opinion.
