SAN DIEGO — When retail consultant Harold Lloyd told retailers that they need to have more "pop" in their stores, he wasn't talking about expanding the soft drink category.

Speaking at the United Fresh Produce Association convention in mid-May, here, Lloyd gave the crowd a visual demonstration of his viewpoint by wearing a costume designed by Scotland Yard. He is all about having a produce department making a statement visually. He gave dozens of take-home tips during his 40 minute presentation.

He told retailers to rotate displays at least monthly, with the end caps changing every week. He said if food retailers want to learn about the power of changing displays often, they should visit trendy clothing stores that are constantly changing their displays.

"In produce we don't change squat," he lamented.

He added that throughout the day produce displays should be checked on a set schedule (11 a.m., 4 p.m. and 7 p.m., he suggested) to refill, remove and replenish.

"Cover the holes — don't display that you are out of business!" he said.

He also is a big fan of good signage, but he likes it to be homemade rather than machine-made. He said every store has at least one frustrated artist that can be utilized to write "fresh" messages that resonate.

"Educate the customer with signage," Lloyd said.

He revealed that a sign bringing attention to a new product will increase sales by an average of 48 percent.

Packaging is another important buzzword for this longtime retail consultant. Speaking of items packaged in the back room, such as salads or fresh cut items, he said each product should have three dates: packed on, sell by and use by.

Very rarely does Lloyd see such packaging, but he believes it is vital to gain trust with the shopper and give them faith in the products you are selling.

When building a relationship with the customer, he told the audience not to overlook the backroom. He thinks a well-run backroom is very important to a well-run produce department.

And he advises giving tours of that room to customers. But if tours are given, hairnets and shoe covers must be worn as they prove that a retailer cares about food safety and keeping the area as pristine as possible.

He said the prep area should utilize "day dots" so as product comes in, it can be dated so the clerks know which should hit the shelves first. He also advocates the use of a "refund book" so it is obvious when a particular product has multiple problems.

Lastly, Lloyd said one of the more important aspects of any operation is its employees. He believes in treating employees well, dressing them in uniforms and offering certification programs for their improvement. He also believes that a retailer should give employees goodie bags so they can sample products, and formal sampling for key employees should occur at least monthly so they can become advocates for the products they sell.

Lloyd added that employees should be empowered to remove tired product from the shelves with the motto: "If you wouldn't buy it, don't sell it."