The imperfect majority — that’s what I’d call the average produce retail operation. And to be brutally honest, I can’t believe I’m admitting this to my peers.
After all, in my mind’s eye, I envision produce departments all merchandised perfectly, with thoughtful space allocations and bright color-breaks, as well as outstanding freshness, variety and selection. And, of course, every item is neatly or — as I’ve seen one chain refer to it as — “lovingly” hand-stacked.
For a new store opening or for a remodel opening? Absolutely. That’s when you’ve had months of planning and weeks of training, with management and a labor-heavy crew on hand. Every item should be stocked and level, with every sign perfectly placed, every wet rack mister adjusted and the backroom just as tidy and organized as the front sales floor. Every employee should be ready to go above and beyond with customer service, with a clean, crisp apron and name tag.
Coming back down to Earth — how is that ideal store a few months afterward, or any average produce department? The standards are not nearly at that level. Loads are late and product is stocked in a hurry. Meanwhile, staff is reduced; clerks are called to cover other departments temporarily or they are out sick. That’s life.
I was going through the car wash the other day (one of those drive-thru types) when my better half suggested we pull into the adjacent parking area, not just to vacuum the interior but also to wipe down and clean some exterior spots. It was more than I realized.
That’s because an automated operation like this does less than an ideal job than if the car was hand-washed. We trade quality for time and convenience.
Consider another example. I have Starlink internet at home. It’s the only decent option in our rural area. The satellite setup works good enough, but it’s not ideal. SpaceX CEO Elon Musk described Starlink performance in the early going as “better than nothing.” I’m not complaining.
And neither did most customers while shopping at my store over the years as a clerk or as a produce manager. The reality is that it’s a rare store that’s in grand-opening condition. Items aren’t perfectly culled, or they’re in short supply. Signs are missing or askew. Looking at in-store labor, some clerks are “A” employees with great hands and amazing speed. Others? Not nearly so much. You’re lucky if you have one or two top-notch employees in the crew mix.
As a produce specialist, or in other roles over the past few decades, I’ve found that most produce department standards were wanting in many areas. The best I could hope for was that most products were available, the area organized and clean, minimal employee issues and good stock conditions. Not necessarily hand-stacked and no grand-opening vibe, as much as we strived for that ideal.
I would never have admitted it at the time, but that was all right by me. And as most customers would agree, “good enough” is a realistic expectation.
“There is a kind of beauty in imperfection.” — Conrad Hill
Armand Lobato works for the Idaho Potato Commission. His 40 years of experience in the produce business span a range of foodservice and retail positions.
