Fifteen produce and floral managers at area supermarkets participated in New England Produce Council's first Produce Manager Leadership Development Program at NEPC’s Produce, Floral & Foodservice Expo... Read More
Just like home, something always needs to be maintained in the produce department. If not done in a timely manner, things only get worse — and shoppers will notice, says columnist Armand Lobato... Read More
A busy travel and work schedule is one reason columnist Armand Lobato says he doesn’t have a backyard garden. And the other reason ….. Read More
Do you have "diamonds" that "eat like candy"? Let's hope your stock has "legs" but isn't "kicked." Columnist Armand Lobato explains some of the unofficial terms heard around the produce aisle... Read More
Taking steps to minimizing food waste not only helps reduce shrink, but it also means fresher produce with a longer shelf life at the consumer’s home, says columnist Armand Lobato... Read More
The Federal Trade Commission and Department of Justice’s proposed update to its merger-enforcement guidelines scrutinizes buyer power... Read More
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... Read More
Oftentimes, evening shoppers get the leftovers, the picked-over product. The wet wall is drowned, the mango pyramid collapsed and the salad Picasso looks like mud now... Read More
That hodgepodge of fixtures collecting dust in storage can be a merchandising vault that can help reset a produce department, says columnist Armand Lobato... Read More
While a brix measurement offers a detail about sweetness, going beyond the numbers can keep a customer coming back all summer long, says columnist Armand Lobato... Read More
In-person events in the relationship-based produce business help keep conversations and creativity flowing among professionals who work throughout the industry, says columnist Armand Lobato... Read More
We’re now on the threshold of the most intense two to three months of fresh produce sales, says columnist Armand Lobato, who offers guidance on making the most of your summer setup... Read More
Historically, about 40% of produce sales and unit volume at brick-and-mortar grocery stores are from impulse buys, experts say. How do you do that online?.. Read More
Any organization that deals with fresh produce works to meet both their external and internal customer needs — and that includes how its operations handle delivery delays, says columnist Armand Lobato... Read More
Here’s how a hit instrumental song serves as a warning in the produce department... Read More
First off, don’t call it “food waste.”.. Read More
How you open a new or remodeled store can say a lot to customers. Columnist Armand Lobato gives his thoughts on how to make a great first impression... Read More
What is the fresh produce supply chain doing to reduce its carbon emissions? That was among the questions posed to panelists at The Packer’s recent Sustainable Produce Summit in Palm Desert, Calif... Read More
Bad routines drag a produce department down into lethargy. Good routines make all the difference in the world, says columnist Armand Lobato... Read More
In the ever-present push and pull between produce buyer and supplier, here’s how to tip the scales in your favor... Read More
Welcome to Season 4, Episode 1, which introduces a series on produce technology, co-hosted with ZAG Technical Services. It's the hidden side of produce, full of challenges and solutions from farm to shelf... Read More
It's a given that managers want to avoid overtime, but skimping on regular-hour scheduling can be counterproductive, says columnist Armand Lobato... Read More
PALM DESERT, Calif. — A pivotal moment in Brody Slacer's life happened when he had to reject a third pallet of yellow squash within 48 hours at a meal kit company... Read More
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... Read 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... Read More