Did you ever wonder why people shop for produce at your competitor’s store? Is their produce any better than yours? Your competition most likely has comparable product and prices. However, if they have a “great” produce department and yours is just mediocre, where do you think people will shop for their fruits and vegetables?

An exceptional produce department is one of the most decisive reasons customers choose a grocery store to do their regular shopping. A produce manager assisting a customer. A produce team must have the desire to sell and be in direct contact with customers in order to boost sales in the department.The store with the freshest and most impressive produce department will draw the most shoppers every time. In order to be the main focal point for customers, produce calls for specific operating skills in order to stay above the competition.

Here are some basic operating reminders for an exceptional produce department:

Generate sales
The produce team must have the desire to sell and be in direct contact with customers when on the sales floor. Employees should answer questions and make friendly suggestions for incremental sales.

Sales planning and layouts
Establish plans for advertised items and determine the amounts needed. Decide locations for ad item displays. Follow a regular department plan-o-gram layout. Set up a massive visual entrance display for impulse sales.

Ordering and checking deliveries
Inventory all backroom amounts before writing an actual order. Check inbound deliveries for proper weight, count, quality, condition and temperature. Move sensitive items into the storage cooler immediately and date all cartons. Segregate vegetables and fruit. Remove lids from bananas and tomatoes and cross-stack for ventilation.

Product preparation
Handle all produce with respect. Follow a regular crisping program. Use safe trimming and washing practices. Use proper tools, equipment and packaging material. Follow your company packaging and labeling guidelines. Adhere to all food-handling safety regulations and company policies.

Prevent shrink
Ensure all retails are correct. Check systems for item, code and retail accuracy. Control back-room inventory assets. Don’t stockpile. Watch load levels by avoiding over-piling product on displays. Handle all products carefully to prevent damage. Display bananas one layer only — do not stack bunches.

Workmanship
Whether it’s the backroom or the sales floor, every area should be fresh, clean, neat, organized and appealing — especially displays for customers.

Culling and rotation
Cull the entire department first thing in the morning. Use two totes when culling — one for items to be discarded and one for items to be reworked (retrimmed, repackaged, etc.). Check expiration dates on packages. Rotate displays by removing older product, filling with new and restocking the removed product on top. Use backroom product with oldest dates first.

Scheduling
Produce departments need to be ready for business early. Always consider store hours, deliveries, holidays, days off, vacation periods, time of season, weather and special promotions.

Cleaning and maintenance
Keep fixtures, equipment, tools, and floors clean and sanitized. Check refrigeration cases and cooler temperatures daily. Report equipment failures immediately.

Closing hours
Get ready for the next day by stocking hard goods, such as potatoes, onions, apples and citrus the evening before. Remove sensitive items and place in cooler. Clean and tone up the department before leaving.

Of course, these are only a few of the overall operating standards that determine a well-managed produce department. There is more to just ordering produce and placing it on a display. It takes well thought-out planning, determination, and skilled workmanship to be the best produce operator in the marketplace.