The value of learning what produce management knows

I used to hear a lot from produce managers and from clerks — general comments made while I visited stores — on what programs were working and what things were not. I also heard the grumbling. It was hard to miss.

One sharp complaint I used to hear while visiting stores was, “You guys just don’t know what it’s like.”

Fair enough, though I’ll repeat a memorable quip I once heard from our produce director in a meeting: “Aren’t you guys and us guys the same guys?”

When walking retail produce departments, you might say that some things are just engrained in our very beings as supervisors, directors or produce vice presidents.

I was thinking about this while, of all times, watching football. I loved the game while growing up, and I still do. I loved watching, and even more, I enjoyed playing. I describe my abilities as, “I was a ‘too’ type of player. You know — too small, too slow and too nearsighted.”

Funny but true. Those “too” shortcomings limited me to just the high school level, as I was not a star player. However, I still remember all that was instilled in sport.

I remember our formations and the plays. Heck, I even remember my blocking rules — all from nearly 50 years ago — quite clearly, in fact. I suspect a lot of guys do.

The same goes for working in the produce aisle.

I may not be as fast or physically strong as I once was, however, I just know that if I had to, I could disassemble and re-assemble the pineapple corer that we used. I closed up shop enough nights to know exactly how to prepare for and tear down the entire wet rack, as well as how to clean the whole thing and reassemble it, just as I used to do in less than a couple of hours. If faced with it now, with a scrub brush and scalding hot water, I know I could also disassemble the orange juicer, clean it and put it back together in 10 minutes flat.

Am I bragging? Not really. Many of the managers and clerks I worked with (both men and women) were just as proficient. Many were way better than me, in fact.

What I’m trying to get at is that as a produce specialist, I could relate to the little gripes. Sometimes they were barely audible. However, not one to shy away from an opportunity to teach, I loved to stop in my tracks and challenge exactly what the clerk said — such as this lament, “I can’t get enough hours as a part-timer, what can I do?”

I’d say bluntly, “If you don’t have all the hours you want, then you’re not trying hard enough.”

I’d add, “Have you called around to other, area stores? You’d be surprised how many other stores are looking to fill shifts. Do you stick around when your produce closing shift is done and ask the grocery night crew manager if he needs a hand? Often, they could use someone to throw freight (stock) for four or five hours, especially when they have sick calls. Have you let other departments know you’re looking for extra hours?”

The clerk would then mutter something like, “Uh, no. But, how do you know these things?”

I told them how I did all these things as an hour-hungry clerk. I’d tell them that whatever work you do, be it for your produce shift or for other departments or other stores, that you strive to do above-average work; in fact, you bust your tail to make a good impression. That way you’re not only the first choice who managers call to fill in, but you make a name for yourself.

The more someone knows, the better someone performs and the more likely they’ll work their way up. And once in that higher position, they can walk through the stores and see what’s working and what’s amiss, usually with just a glance.

Why? Because when you’ve gotten that far, you just know.
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.

Your next read: Why the first 30 days are crucial in a new store assignment