Opinion
Columnist Armand Lobato concludes his series on produce management tools, highlighting the importance of sanitation, technology and cross-department collaboration.
Columnist Armand Lobato shares insight about the tools a produce manager should have to succeed.
Columnist Armand Lobato recalls how a temporary head lettuce shortage took on a more dire presentation in a news report.
Some argue that soft openings help stores address problems before the spotlight of the grand opening, but there’s only one real opportunity to showcase things at their best, especially in produce.
Most new store openings get fouled up with wasted, neglected product and labor when overzealous orders block coolers, hallways and prep areas. Here are tips for better orders and plan execution.
Proper and organized signing should be as important as ordering, rotation and sanitation, otherwise it can cost you time, labor hours and sales.
Whatever you do, from store remodels to special orders, first consider how it affects your customers, says columnist Armand Lobato.
Columnist Armand Lobato examines the balance between efforts to prevent waste and fraud and the impact of value-added produce as a practical way to get nutrient-dense food into the hands of those in need.
Columnist Armand Lobato reflects on produce-related travels during his career.
Columnist Armand Lobato shares what he calls a must-read book, just in time for Potato Lover’s Month in February.
Key positions will often expose a lack of hands-on experience, says columnist Armand Lobato.
Columnist Armand Lobato recalls a tale from his time as a produce assistant manager when 24 inches of snow fell in 24 hours.
Columnist Armand Lobato addresses a question that persisted during years of store visits as a produce retail specialist.
Regular culling helps minimize shrink and maximize freshness and quality in the produce aisle, says columnist Armand Lobato.
Slashing prices on the produce essentials customers need for Thanksgiving through New Year’s is critical to the bottom line, says columnist Armand Lobato.
Columnist Armand Lobato recalls taking a much-needed break from the constant demands of being a produce buyer.
Produce clerks’ courteous interactions with shoppers can enhance the in-store experience, but they should also know when it reaches a counterproductive point, says columnist Armand Lobato.
Are overnight graveyard shifts common in the produce aisle? No, but there’s a place for overnight shifts, and with them come many benefits, says columnist Armand Lobato.
Every season is ripe for coming up with ideas to push sales with secondary displays, says columnist Armand Lobato.
Dismiss fruit baskets as obsolete if you will, but shopper demand says otherwise, explains columnist Armand Lobato.
From supply chain optimization to compliance workflows, AI is starting to influence how fresh food is grown, packed and moved.
While many lessons lie ahead, it’s also key to emphasize that quality is first and speed comes later, says columnist Armand Lobato.
Everyone wins when it comes to supplying kids with healthy meals, Jordan Grainger, vice president of sales and business development for Ben B. Schwartz & Sons, says in this opinion piece.
Every display can be an eye-catcher if given the right touch and proper care, says columnist Armand Lobato.
Even with a solid background in management in another area, the success of someone in charge often comes down to having hands-on produce know-how, says columnist Armand Lobato.
While a manager can admire everything that’s done right in their produce aisle, a consumer’s view can offer a humbling — and needed — perspective, says columnist Armand Lobato.
Football season is here, and it’s always been a good theme to help promote fresh produce, says columnist Armand Lobato.
These events, pairing growers with buyers, provide a trove of valuable insights and good memories, says columnist Armand Lobato.
When is comes to addressing a dissatisfied shopper, the lesson is clear for any retailer, explains columnist Armand Lobato.
Scheduling can be rough at times in odd-shift occupations, but there are points in favor of sticking with work in the food industry, says columnist Armand Lobato.