Opinion
Bad routines drag a produce department down into lethargy. Good routines make all the difference in the world, says columnist Armand Lobato.
A busy travel and work schedule is one reason columnist Armand Lobato says he doesn’t have a backyard garden. And the other reason …
Just like home, something always needs to be maintained in the produce department. If not done in a timely manner, things only get worse — and shoppers will notice, says columnist Armand Lobato.
Despite the portrayal in a recent Netflix documentary, leafy greens producers have made great strides in food safety — and are committed to further progress, says California Leafy Green Marketing Agreement CEO Tim York.
Despite the environmental benefits of compostable packaging, there are some prevailing myths distorting the truth and creating misunderstanding about them, says Daphna Nissembaum, CEO of the packaging company TIPA.
Columnist Armand Lobato explains how adhering to the meaning of this French phrase can help optimize labor scheduling, product ordering and merchandising.
Dumping produce onto a fixture may make for a quick and easy display, but that “shortcut” ultimately costs a department in terms of sales, increased shrink and lower customer satisfaction, says columnist Armand Lobato.
How much is a good produce professional worth? Columnist Armand Lobato takes a look at how labor market conditions and employee intangibles factor into pay.
With merchandising and labor demands for March Madness, spring break, Easter and more on the horizon, produce managers should analyze the challenges like a chess grandmaster, says columnist Armand Lobato.
When pursuit of a sought-after position doesn’t go as expected, Plan B isn’t necessarily a lesser option. Columnist Armand Lobato shares the lessons one produce pro learned in taking a step down in order to move up.
Want to make summer sales sizzle? Columnist and Joe Watson offers some advice from an industry expert on how to prepare for promotions.
Produce departments need advocates to ensure there’s ample room to properly and safely receive, stage, break down and prep a load of product, and that ultimately helps a store’s life span, says columnist Armand Lobato.
Most produce departments’ busiest period will begin around Memorial Day, and every business is looking for help amid a labor shortage. And if you have the people, there’s more still to do, says columnist Armand Lobato.
When a store’s produce operations turn into disaster, “savior” managers are needed to right the ship — but their methods and personalities aren’t what some expect from a department leader, says columnist Armand Lobato.
Columnist Armand Lobato recalls how attending an industry gathering helped during a bleak time and reinforced why the camaraderie is beneficial to produce professionals.
While some view produce specialists’ as “retail cops” looking for trouble during unannounced store visits, columnist Armand Lobato says their actual goal is to help produce managers and departments prosper.
Columnist Armand Lobato discusses when and why produce leaders need to be on the sales floor to ensure top-notch conditions.
Multi-component fixtures complement traditional produce space with smart merchandising style, but the same old principles still apply when it comes to keeping them ready for customers, says columnist Armand Lobato.
The IFPA’s Joe Watson offers insight on setting, and meeting, shopper expectations for produce.
Amid times of division, this Thanksgiving message is as relevant today as it was over 160 years ago.
When hockey teams have a sloppy shift change, bad things follow. The same is true in the produce aisle, says columnist Armand Lobato.
Columnist Armand Lobato discusses how hard work, a desire to learn and some good fortune can lead to opportunity.
By being available for weekend and evening shifts from the start, new employees can enhance their reputation and the chance of getting their preferred schedule later on, says columnist Armand Lobato.
A full produce markdown rack can be a symptom of inefficiencies contributing to increased shrink, says columnist Armand Lobato.
A well-kept produce department often is a profitable one. Columnist Armand Lobato explains how to build a regimen that gets results.
The hundreds of thousands of farmworkers who harvest fruits and vegetables for U.S. consumers are often taken for granted.
The ideal store conditions in place for a grand opening often tail off over time, says columnist Armand Lobato, so what’s a realistic expectation that’s also good enough for customers?
Columnist Armand Lobato reflects on how good managers make produce work look simple and his hope for the next generation.
Bringing these elements into a produce department requires added effort, but customers will notice, says columnist Armand Lobato.
Columnist Armand Lobato explores finding success by embracing the ever-changing nature of the industry.