PMG Industry Perspective
One failure, one company or one person can have significant (negative) impact across an entire industry. Each of us has a responsibility to ensure safe food. And this responsibility can have far-reaching consequences.
If the pandemic has taught us anything, it’s to expect the unexpected. That lesson rings particularly true for the produce supply chain.
Recently, the USDA authorized the importation of Hass avocados from the Mexican state of Jalisco, beginning in April 2022. This decision opens the door to future imports from all producing regions in Mexico.
Panel discussions, one-on-one networking and a performance by 80s cover band Flashback Heart Attack will be just some of the highlights of GOPEX, going on Jan. 31 – Feb. 2.
In a (very) superficial review on the legendary playwright William Shakespeare, I read this: “In a tragedy, when good is destroyed with evil, the loss is known as a ‘tragic waste.’”
New Year’s revelry always brings the promise of a reset, a clean slate, a fresh start.
Which raises the question: Is this how some produce departments are managed? Of course.
A produce assistant must take charge and be proactive so they can be ready when a management spot opens.
Former Ford and Chrysler president Lee Iacocca once said, “When the product is right, you don’t have to be a great marketer.”
Paul Rice, founder and CEO of Fair Trade USA, will keynote the 2023 Global Organic Produce Expo at the Seminole Hard Rock Hotel and Casino in Hollywood, Fla., Jan. 30- Feb. 1, 2023.
I was a regular attendee at the annual event for many years. It never ceases to amaze me just how big our industry is, and how much it’s changed over the years. It’s a show to behold, all right.
What got columnist Armand Lobato’s produce-passion nerve glowing red? Read on to find out.
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?
The 2022 National Grocers Association Show, held Feb. 27-March 1 at the Caesars Forum Convention Center in Las Vegas, was co-located with Independent Grocers Alliance and Indoor Ag Con.
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.
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.
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.
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.
Years ago, I, along with another produce specialist, supervised a 66-store chain.
Get updates on New Jersey produce while eating it at the annual Eastern Produce Council barbecue networking event.
When I stop into just about any retail or service operation, chances are I’m going to encounter “the trainee.”
A produce manager’s predawn musings: What were the sales from the previous day? Did our load arrive overnight, just get there or, worse, hadn’t yet pulled into the dock? Any out-of-stocks?
By its very nature, snacking is a spur-of-the-moment decision, and retailers can get creative with that impulse, reminding shoppers fresh produce is a great option.
Laura Linney follows turn on “Ozark” with speaking to IFPA produce audience about gender inequality.
Décor, clothing and little touches around a produce department don’t necessarily change a lot, but they can lead to increased customer traffic, sales and gross profit, says columnist Armand Lobato.
It takes some additional work to incorporate the little bags into produce displays, but the results are evident, says columnist Armand Lobato.
Produce managers who know their store and customers well can be a great source for creative merchandising ideas — if they they’re allowed to be.
Retail produce departments are much different than those of yesteryear, but some key elements haven’t changed, says columnist Armand Lobato.