No one likes to play catch up.
In fact, once you fall behind on something, it is far more difficult to recover. And stressful.
This is true no matter if we’re talking about falling behind in a sporting event or in business. This comes to mind as we endure the hottest part of summer. At home, if I wait too long to turn on the evaporative cooler on a triple-digit day, it takes far longer to cool things down as opposed to getting a head start and turning it on early.
The same thing can occur in the produce aisle.
It’s inevitable, without constant upkeep, that a produce department’s stock conditions rapidly decline: unexpected business, a late delivery, inadequate product quantities, sick calls, or clerks getting called to work in the front end instead of taking care of their scheduled produce tasks are just a few examples. I’ve seen far too many produce departments in this situation that, even if they’re engaging multiple hands on deck, have little chance to catch up until it’s too late.
Meaning, as they’re trying to catch up, the store is busy with waves of new customers. And their perspective of the produce department? Unimpressive. Meanwhile sales dip, shrink increases, and gross profit suffers.
Sometimes, this scenario is inevitable. However, getting caught in such dire straits is avoidable. A few steps help keep a produce department intact.
First, an efficient labor plan is your best friend. You know your store’s customer traffic patterns. Schedule accordingly, covering the basics such as delivery handling, prep and stocking needs prior to and during peak hours.
Second, accurate ordering is also your bestest productivity buddy. Take time to carefully order for anticipated needs, having enough product – but not too much. When your new load arrives, your department should ideally be fully stocked, while your backroom and cooler are nearly empty, ready for the new delivery.
Third, coaching efficiency. The produce manager is the lead instructor. It’s worth devoting time (some managers I knew devoted 30 straight days in a new location) so that every clerk has ample one-on-one time with the boss, learning how to best do the job so that when high volume hits, a sense of urgency is the rule, not the exception. Seasoned clerks should also pitch in and help the newer clerks.
In all cases, set your time and list your priorities.
Fourth, good old-fashioned hustle. It’s difficult to define stocking pace. After all, it takes longer to stock some items than others. However, the goal should be the same — keep up with demand. You can still offer good customer service, engaging with shoppers while hands are busy stocking. Stay focused.
The best way to maintain standards is to not fall behind to begin with.
Armand Lobato works for the Idaho Potato Commission. His 40 years of experience in the produce business span a range of foodservice and retail positions.