PMG Industry Perspective
The digital edition of the March-April issue of PMG is now available!
Fewer things in the produce aisle are more important than product rotation. I know I’ve mentioned it at least once or a dozen times in one way or another over the years, but it bears repeating.
Now, more than ever, employee wellness is not just a human resources concern.
GRAPEVINE, TEXAS — A few cowboy hats bobbed among the sea of more than 2,200 people at the 2022 Viva Fresh Expo, hosted by the Texas International Produce Association at the Gaylord Texan Resort just outside Dallas.
GRAPEVINE, Texas — Changing your diet and lifestyle can be a life-altering experience — not just physically, but mentally, emotionally and socially.
Lakeland, Fla.-based Publix has donated more than 50 million pounds of produce as part of its initiative to support farmers and food banks in the Southeast.
How do we maximize the small window that cherries have to gain some added tonnage and profits, while doing it with a minimal amount of shrink?
Did you miss it? See who at the Retail Conference hosted by International Fresh Produce Association made important retail connections and learned the latest market research as well as solutions for today’s challenges.
They rise early, just like a farmer or baker does, to begin the day.
Did you miss the boat, either literally (the yacht tour!) or figuratively (attending GOPEX!)? Well, you can look at these photos to catch some of the sights and people there on the first two days of events.
See who enjoyed the networking, learning and entertainment aspects of the Global Organic Produce Expo at Seminole Hard Rock Hotel and Casino in Hollywood, Fla., held Jan. 30 to Feb. 1.
From my very first supermarket, the repeat customers were a key component to that store’s success and business growth.
How did this retail professional get into farm labor contracting? What’s his greater mission? Read the story summary or listen to the whole story on this episode of the “Tip of the Iceberg” podcast.
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.