To stack, or not to stack, that is the question.
Indeed, that is the William Shakespearean's “Hamlet”-like topic for this column for produce retailers. Do you think hand-stacking fresh produce is better than, shall we say, non-hand-stacking?
It's an ongoing debate.
Like most produce merchandisers, I've done both. Most everyone I've spoken to over the years has done the same and has answered this question with a few caveats. Let's just say that both methods have their place in merchandising fresh produce. With this in mind, I'll touch on a few of the pros and cons of each.
Hand-stacking fresh produce
Pros
Let's face it: Hand-stacking has the best appeal — This stocking method shows off produce like nothing else. One chain I've come across even calls this method out by emphasizing that employees “lovingly” hand-stack their produce. Considering that growers and shippers go to great lengths to lovingly deliver their produce, it only seems natural for retailers to follow suit, doesn't it?
Hand-stacking ensures careful handling with less shrink — You not only control that the best blush side of a fruit faces the customer, but hand-stacking means the fruit is more likely to be rotated, with less bruising, which means less shrink.
Hand-stacking results in better sales — It says something about good discipline and organization. Customers react well to a beautifully arranged produce department, and with more clerks on the floor stocking, it's likely that someone is around to help with selection or available to answer questions.
Cons
A good hand-stacking regiment requires additional labor — Chains will argue that the added labor may enhance sales but detracts from the bottom line, which many chains are loathe to go along with.
Non-hand-stacking fresh produce
Pros
It's quicker — Most produce folks I know are quick to point out that the non-hand-stacking approach all depends on what the product is that we're talking about. Pouring (never dumping) out a case of lemons or oranges onto a display is vastly different than say, giving the same treatment to peaches or apples. They'll point out that a gentle pour in a bulk (no or little hand-stack) display may work; it just depends on what the item is, its maturity and seasonality.
It saves on labor — Because gently pouring out, say, a case of bell peppers onto a table is quick, the clerk can move on to the next stocking task. Especially when there isn't enough labor, you do what you can to get the department ready.
Cons
The display doesn't appear nearly as neat — Some may argue that if a display is not hand-stacked — so long as the display is fresh, full and level — the end result is not altogether unsightly, and in fact some maintain that this method offers a farm-fresh type of look. Perhaps. Still, most will assert that a bulk, non-hand-stack doesn't compare to a neat, hand-stacking effort.
Higher shrink — Yes, the non-stacking or even gentle pouring of citrus, peppers or other items may be the norm in some chains, but it's also the green light for hurried, untrained clerks to do the same with tomatoes (Please, no!) potatoes, apples, stone fruit and more. When that happens, and especially when gently pouring turns to outright dumping, that's asking for high shrink and damaged product. Especially with little oversight, clerks may overlook proper handling and rotation.
More culls end up in the display — Even when pouring out that case of bell peppers, any broken, unsightly or decayed product within may go unnoticed — that is, until a customer later comes across the cull. That's enough to turn shoppers off, and they may end up buying nothing.
In conclusion
To wrap up, hand-stacking will always be best practice in the produce aisle. To further argue this, I'd point out that the wet rack is always hand-stacked, and just look at the results. Beautiful and shoppable, right? So why treat the dry tables differently?
At the numerous new store or remodel grand openings I was involved in, every item was indeed hand-stacked. Of course, we had adequate labor scheduled to make it happen. It presented the produce department in the best possible light and customers reacted with the best possible action — high sales and repeat sales.
The reality is that in most produce operations, applying a little of both styles seems to be the norm. However, if hand-stacking is good enough for a grand opening, it should be the goal to reach for and to present for everyday shoppers.
I think even William Shakespeare would, um, acquiesce.
Your next read: Making the most out of multi-deck produce cases