Opinion
Mixing things up in the produce department can help boost sales and a store’s reputation, says columnist Armand Lobato.
Sometimes long stretches of travel between the stores gave co-workers ample time to talk about store issues, and produce ones, of course.
Attending a trade show is always a rush.
What got columnist Armand Lobato’s produce-passion nerve glowing red? Read on to find out.
“Every person connected to the fresh fruit and vegetable industry should be a champion for eating more produce,” says columnist Tim York, CEO of the California Leafy Green Marketing Agreement.
In the fresh produce industry, there’s a track record built with knowledge, trust and faith in one another, says columnist Armand Lobato.
The bottom line is this … Fill in the blank, right?
Wholesale avocado prices were already sizzling hot before the U.S. suspended Mexican hass imports on Feb. 11 because of a security threat to one of their inspectors in Michoacan.
Dave was to produce management what Gen. George McClellan was to organizing Union troops during the Civil War: very thorough and one who left little to chance.
The U.S. economy is lousy with inflation, and that is putting consumers in a sour mood.
I was sorting through files when Russ T. Blade peeked out from behind the monitor. “Rusty,” as regular readers know, is the miniature, imaginary produce manager who appears occasionally to talk shop.
LinkedIn discussion group reveals farmers and most produce folks are “glass-half-full” people.
A seasoned produce supervisor walks the warehouse with a keen eye, noting commodities or labels they’ll see later in the week when visiting store locations.
Animal intrusion into produce fields has been an obvious food safety risk for some time.
One of the big questions for the balance of this year is how inflation will influence consumer spending on groceries and fresh produce.
The recent Tops supermarket shooting brings to mind memories of my one-time coworker Dan, who was, sadly, also shot and killed 27 years ago in the grocery store where he worked.
The Packer’s Tom Karst wants to know what you think makes for the most efficient fresh produce packing operation today?
“Troubling but temporary.” That’s what I called McDonald’s decision to remove salads from its menu during the early days of the pandemic.
It’s important we keep an open mind to evolving employee expectations, consider the uniqueness of particular industries and positions, and remember both the pros and cons of traditional work environments.
Just as going through the motions in courses may not accomplish much, the same can be said for the produce aisle.
When manufacturing people talk about swing shifts, it’s typically an early afternoon until midnight-type of shift.
Movement is down and prices are up for fresh produce compared with this time a year ago.
It was the best of times. It was the worst of times. It was a lot like any other time.
The growth of the CEA industry has been driven by predictions that we will need 20% more land to feed the planet using current farming practices.
Truckers are sounding off against the idea of speed limiters on trucks, and fresh produce is being invoked as one point in their arguments against the devices.
It’s all hands on deck for produce crews to stock and keep up with demand. That is, again, if you’re willing to give the extra effort.
From all that we are all told by marketing pros, consumers love the idea of “getting to know” growers, the folks who put food on their plates.
Knowing the origin of food is important for a certain segment of consumers, especially in developed countries. This trend will gradually gain strength until it becomes a basic requirement.
A wise produce manager once told me, “Always be extra-kind to kids. They are tomorrow’s customers.”