PMG Industry Perspective
Not every job requires using every tool on hand; however, having well-planned “toolkit” can keep productivity rolling, no matter the tasks that arise, says columnist Armand Lobato.
It’s a given that managers want to avoid overtime, but skimping on regular-hour scheduling can be counterproductive, says columnist Armand Lobato.
Overnight produce receiving isn’t for everyone, but it can solve many problems for stores with once particular issue in their layout, says columnist Armand Lobato.
It’s nice to have a great idea, but it’s even better to execute the plan at some point. Columnist Armand Lobato has advice for getting over the hump.
A powerful force in fresh produce, Hunts Point Produce Market is as rich in family history as it is passionate about feeding fresh fruits and vegetables to some 22 million people every year.
Like chess or any good board game, making sure that all the merchandising pieces fit together requires planning and anticipation, says columnist Armand Lobato.
Don’t let a tight labor pool quash your great idea to boost seasonal sales. Retailers can find win-win opportunities with volunteers looking to earn money for their organizations, says columnist Armand Lobato.
Want to increase business? Start by taking exceptional care of the customers you already have. Otherwise, it’ll be costly to mend that relationship — if it can be done at all. Columnist Armand Lobato explains more.
With all the work to do in a produce department, it can be tempting to skip breaks — but ensuring workers and managers keep to their scheduled stoppages is vital to any operation, says columnist Armand Lobato.
Few produce subcategories create more shopping appeal and more benefits than the cut-fruit section, says columnist Armand Lobato, who offers insight about making the most of a summertime opportunity.
The journey for a new produce manager typically begins at a lower-volume store with fewer resources. Columnist Armand Lobato offers some thoughts on handling the challenges — and the opportunity to aim higher.
With the time crunch of operating a produce department, it can be tempting to hurry that next order — but it will cost you even more time and money if you don’t take proper inventory first, says columnist Armand Lobato.
One sentiment among my interviews and chats for this PMG magazine issue stuck with me personally.
A leader who gives what is needed to succeed often sees a return in worker moral — and optimal sales, says columnist Armand Lobato.
Produce managers may not have to dive deep into accounting, but they’re not off the hook when it comes to understanding the books; they should know enough to assess department performance, says columnist Armand Lobato.
Innovation is a key theme in this issue. Read about fresh produce vending machines, live-streaming shoppable videos, actionable data analytics, and watermelons winning on social media — and much more.
There’s a lot of critical work that happens in the produce department’s backroom, but many do not have an inside perspective of how much happens there — and when it occurs — says columnist Armand Lobato.
The price-friendly potato is nutritious and versatile in meals — but be sure to maximize your opportunities when advertising a sale, says columnist Armand Lobato.
It’s Potato Lover’s Month, and what’s not to love about the budget-friendly, nutritious potato? Tell customers how to handle this produce rock star’s sensitive side to ensure the spuds they’re buying don’t go to waste.
Signs are everywhere in the produce aisle, but what you express, how you present them, when you place them and why you choose the information conveyed can make a big difference, says columnist Armand Lobato.
Gross profit margin improvement is never easy or fast. Here are a few tips to set your plan up for success, from columnist Armand Lobato.
A roasting station for Hatch chili peppers can add some sizzle to your store’s offerings. Columnist Armand Lobato offers insight on doing it right.
The FDA has proposed changes to update the rules on healthy food labeling, which can affect fruits and vegetables sold in bulk, cut, otherwise value-added and in juice form.
“Lettuce” put more greens on that plate, says Hannaford Supermarkets retail dietitian Allison J. Stowell. This is what shoppers like in the salad category.
For the Center for Produce Safety: North Bay Produce Food Safety Manager Kinsey Clishe talks about efforts to validate cleaning and sanitizing procedures — and the importance of discussing the “why” behind practices.
Other produce part-timers made excuses to avoid this messy late-shift routine, but columnist Armand Lobato says he thrived on it.
That hodgepodge of fixtures collecting dust in storage can be a merchandising vault that can help reset a produce department, says columnist Armand Lobato.
A produce manager should encourage staff to do not only what’s expected, but exceed expectations, to benefit themselves, other shifts — and customers, says columnist Armand Lobato.
So often in produce, a merchandising challenge or an issue can be identified by tearing things down to the mat, metaphorically speaking, and starting over, says columnist Armand Lobato.
After a produce show ends, the work begins with developing your new contacts into strong business relationships — and there’s a surefire way to make a great early impression, columnist Armand Lobato explains.