Basic produce department operating standards
Did you ever wonder why people shop for produce at your competitor’s store? Is their produce any better than yours? Your competition most likely has comparable product and prices as you do. However, if they have a “great” produce department and yours is just mediocre, where do you think people will shop for their fruits and vegetables?
An exceptional produce department is one of the most decisive reasons for customers in choosing a grocery store to do their regular shopping. The store with the freshest and most impressive produce department will draw the most shoppers every time. In order to be the main focal point for customers, produce calls for specific operating skills in order to stay above the competition.
Here are some basic operating reminders for an exceptional produce department:
Generate Sales: The produce team must have the desire to sell and be in direct contact with customers when on the sales floor. Employees should answer questions and make friendly suggestions for incremental sales.
Sales Planning and Layouts: Establish plans for advertised items and determine the amounts needed. Decide locations for ad item displays. Follow a regular department plan-o-gram layout. Set up a massive visual entrance display for impulse sales.
Checking Deliveries: Check inbound deliveries for proper weight, count, quality, condition, and temperature. Move sensitive items into the storage cooler immediately and date all cartons. Segregate vegetables and fruit. Remove lids from bananas and tomatoes and cross stack for ventilation.
Product Preparation: Handle all produce with respect. Follow a regular “crisping program.” Use safe trimming and washing practices. Use proper tools, equipment, and packaging material. Follow your company packaging and labeling guidelines. Adhere to all food handling safety regulations and company policies.
Prevent Shrink: Insure all retails are correct. Check systems for item, code, and retail accuracy. Control backroom inventory assets. Don’t stockpile. Watch load levels by avoiding over-piling product on displays. Handle all products carefully to prevent damage. Display bananas one layer only – do not stack bunches.
Workmanship: Whether it’s the backroom or the sales floor, every area should be fresh, clean, neat, organized, and appealing, especially displays for customers.
Culling and Rotation: Cull entire department first thing in the morning. Use two totes when culling – one for items to be discarded and one for items to be reworked (re-trimmed, re-packaged, etc.). Check expiration dates on packages. Rotate displays by removing older product, filling with new, and restocking the removed product on top. Use back-room product with oldest dates first.
Scheduling: Produce departments need to be ready for business early. Always consider store hours, deliveries, holidays, days off, vacation periods, time of season, weather, and special promotions.
Cleaning and Maintenance: Keep fixtures, equipment, tools, and floors clean and sanitized. Check refrigeration cases and cooler temperatures daily. Report equipment failures immediately.
Closing Hours: Get ready for the next day by stocking hard goods such as potatoes, onions, apples, citrus, etc. the evening before. Remove sensitive items and place in cooler. Clean and tone up the department before leaving.
Of course, these are only a few of the overall operating standards that determine a well-managed produce department. There is more to just receiving inbound produce and placing it on a display. It takes well thought-out planning, determination, and skilled workmanship to be the best produce operator in the marketplace.
What do you think? Write to me at ronprocon@gmail.com
