I was snacking on some apples, citrus and cheese when Russ T. Blade peeked from behind my computer screen. Rusty, as regular readers know, is the imaginary and miniature produce manager who occasionally appears to talk shop.
Rusty: I can’t believe we’re onto 2025. How many years in the produce industry does this make for you and me, bub?
Me: I like to think it’s just our livelihood. I don’t worry about the years.
Rusty: Well, I’ll tell ya. It’s right at the big 5-0 mark: 50 years.
Me: Yeah? No wonder all my joints creak so much.
Rusty: I know you still wander around produce departments on a regular basis.
Me: It’s a habit. I like to be hands-on. I complain about a fair share of slipping standards, sure, but I also see examples of outstanding displays and work standards as well. Lots of amazing talent out there.
Rusty: Makes me feel OK that there’s chains, managers and clerks that “get it” and do a great job. Especially because, well, at some point we’ll hang up our knife sheath and apron for good.
Me: Reminds me of what Wada Farms CEO Bryan Wada once said prior to touring his immaculate Pingree, Idaho, packing facility, when a visitor asked if they were allowed to take pictures. He mentioned it was OK; they weren’t processing cold fusion, just running potatoes.
Rusty: I like that. Ours is a simple business at every level at its core. We grow, pack, ship, stock and sell fresh produce.
Me: Well, yeah. However, whenever I’ve walked a dialed-in retail produce operation, the first thing I’ve said to the produce manager is that they make it look easy — when I know it’s a lot of work.
Rusty: I spend a lot of time getting my order right, my schedule tight, the training complete, the follow up stuff done — and done to my liking. If it were easy, anyone could do it.
Me: Exactly. Though produce on the surface may look simple, I’ve seen what can happen in inexperienced hands. The overordering, poor handling and prep, no rotation, even less sanitation, disorganization and chaos can happen nearly overnight.
Rusty: It’s not cold function, like you said, but managing a produce operation involves folks like me — with years under our belt, a steady order hand and the ability to show our charges what it takes, as they say, to have “good hands” when working.
Me: Right. And that’s cold fusion, by the way. It does bug me when I see produce departments in disarray, as I’ve followed guys that ran a sloppy shop, when even the store manager sticks up for them, saying how it’s such a tough store to manage, such a hardheaded crew, etc.
Rusty: Let me guess. You had the teetering ship upright within a month or less, right?
Me: Yeah, well, I’ve seen better produce guys fix a troubled store within two weeks. Amazing talent can do that.
Rusty: Still a simple job? A simple vocation?
Me: Nobody every comes right out and says it, but you get that vibe from people on occasion. Like I said, when they walk into a creampuff, well-oiled operation, everything is clean and organized, most everything super-fresh and hand-stacked, with good morale on the crew. And to the outsider or person under-educated in the industry, yeah, they can think it’s easy.
Rusty: That’s why when I do see the extraordinary efforts, I like to track down the produce manager and let them know it’s appreciated. They need to hear it, you know.
Me: A sharp district, store or assistant store manager usually knows when they’ve got a produce superstar in their midst. They’ve seen enough to know, and they appreciate a great operator.
Rusty: It all gives me hope that the next generation or so of upcoming produce professionals know enough to keep standards high.
Me: Whenever you and I fade away, old friend, like the last two leaves on the tree, the industry will be in good hands. However, that time is, I suspect, not quite yet.
Columnist and produce industry veteran Armand Lobato shares his insight and perspective.
(Photo courtesy of Armand Lobato)
(Photo courtesy of Armand Lobato)
by Armand Lobato, Jan 02, 2025