Regular readers may recall I have a miniature imaginary produce manager, Russ T. (Rusty) Blade, who lives in my desk. He occasionally pops up to talk shop.
Rusty: We talk about fresh produce every so often. I wonder, just who it is exactly that you direct these tidbits of produce insights toward?
Me: I visit several produce departments each week. Sometimes in distant states, sometimes in my own neighborhood. I like to think that we — you and I — are fortunate to have a voice that any produce reader can perhaps relate to.
Rusty: But especially retail produce managers, like me?
Me: Well, old friend, you’re the accomplished manager who reminds me of the realities in retail, sets me straight. You’re the one who, in fact, teaches me.
Rusty: I’ve seen e-mails you get from readers from time to time. Most are very nice. And some level a sharp point or two about how you think produce departments ought to operate.
Me: It’s humbling when I get a message that says something like, “Hey, you sometimes make it seem like every produce manager has access to all the tools they need, or that we all have an assistant manager, or have a dozen clerks.” I realize it’s rarely like that.
Rusty: Is that what you envision when we talk about produce department issues?
Me: Not intentionally. Now, I’ve overseen the “flagship” stores, the ones with 15-plus crews. I even started in a formidable store, selling a straight semi of produce each day with a big crew to handle it all. However, I’ve also managed slower stores, with just a handful of people to cover.
Rusty: Low volume stores are challenging. That produce manager wears a lot more hats.
Me: I visit a full range of stores, from the quiet produce stands that depend on evening and weekend business to keep them afloat, to the megastores, and everything in between.
Rusty: I’m guessing it’s those in-between stores that would qualify as the “average” produce stand; one manager, a couple of full-timers, a few part-timers and steady-but-not-crazy volume.
Me: Those are the produce departments I suppose I gear our conversations around. They’re the unsung heroes. The produce managers who are compelled to arrive a bit earlier and stay a little longer. Who challenge themselves in the creativity department so they can wring out as many sales as possible.
Rusty: I’d describe my produce department like that — average, in the middle of the pack. But as I strive to achieve or surpass expectations, my stand always looks neat, is clean, carefully culled, and the product is fresh and inviting.
Me: That’s something to be proud of and speak to. The ordinary produce department.
More advice from Armand:
Fine-tuning that just-in-time produce inventory
The curse of the little gray desk
Take time to write that order
