PMG Retailer Insight
If the mission is greatness, then a few minutes spent in creative thought is a prudent investment.
Five produce managers being recognized this year by United as some of the best in the nation listed partnerships, marketing investment and sampling as key factors in successful new product launches.
Ahhh, the beautiful wet rack! The crown jewel and showpiece of every produce department.
Fresh produce demand remains higher than usual at retail, even as panic buying subsides, and retailers are moving forward with promotional activity, albeit adjusted in some cases.
Bill Kelley, the group vice president of produce commissary for Hy-Vee, is retiring after four decades with the company.
A well-managed produce department runs on a strict regimen of doing things correctly.
Summer is several months away, but if there’s one message I think about now, it’s “game on!”
Take this quick quiz to test your knowledge on fruit and vegetable promotions related to the Super bowl.
There’s no bigger sales lift in the spring than Easter week.
With more than 20 years of experience in the North American supermarket industry, Mike Mauti has learned “Retail 101” firsthand.
Each region in the U.S. has unique markets with a variety of retailers. Here is a breakdown of each unique market.
“If only my store manager knew…” So began a labor-related line I heard from many produce managers as I visited stores in my supervisor days — especially as spring uncoiled into summer in the produce aisle.
No one likes to play catch up. In fact, once you fall behind on something, it is far more difficult to recover. And stressful.
To say retail produce training is essential is an understatement.
Sweet potato harvest is gearing up in Southern states, and market conditions were steady in mid-August.
I really cut my teeth writing (what else?) retail produce bulletins. Mike Aiton, our director, was the real writing wizard and had a couple of us supervisors rotate to cover the task.
Everyone’s time is valuable. You never want to go into a meeting flatfooted.
Fall is all about the harvest bounty — bubbling hot jonathan apple pies adorned with sugary laced lattice tops, jack-o-lantern pumpkins, ornamental gourds, sweet fall grapes, hard squash and crunchy apples.
What can retailers do to move more grapes? Pricing, product assortment, and promotion are obviously key factors, but what else can tip the scales?
Customers never like selecting what they consider is leftovers, even if what’s available is pristine.
Occasionally a store manager would call for assistance, usually after their produce department’s gross profit turned out low, and the shrink figure high. They wanted a fix. Right away.
The Packer’s 2022 Global Organic Produce Expo is just around the corner, Jan. 31 to Feb. 2 at the Seminole Hard Rock Hotel and Casino in Hollywood, Fla.
Staff, order, prep and stock the produce department so that whatever decision is reached, it’s because the offerings are so fresh, the stock level so nice, that in that moment any decision is a good decision.
Grapes are one of the strongest categories that a produce operation offers, with impressive volume and dollar sales.
The harsh truth right now in the produce aisle is that sales in much of the country are at a yearly low. That’s a difficult fact to admit, isn’t it?
I feel a disturbance in the force — in several produce departments and in all the other grocery stores this produce scribe patronizes. In numerous markets I hear this familiar phrase too frequently: out of stocks.
Supplies of Peruvian asparagus should be plentiful for festive holiday meals, and importers say quality should be good.
The Boise, Idaho-based grocer has expanded its Supplier Diversity Program as it prepares to host its second virtual summit this spring.
Dave was to produce management what Gen. George McClellan was to organizing Union troops during the Civil War: very thorough and one who left little to chance.
The grocer’s new 93,402-square-foot store offers a feast of fresh food options, including a produce department with more than 2,000 items, organic offerings and an expanded floral area.