All Stores Please Lower the price of all Military and Local for all Brands of Produce Merchandising Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Well if he said you need to cull 3 times a day. And then retracted that to it should all take you one hour to cull the whole department. So witch is it 3 times a day. Or one hour. Or is it 20 minutes 3 times a day that would be one hour of culling .
From my experience, in a store where the produce department is doing 300k a week and have a onion section 10x larger than this (we have 3 IFCOs 23 sideways with red, white, yellow, sweet plus the bags and organics), his department in west virginia is doing 40 to 50k a week. Hell, he's talking about "truck day". So culling all the perishables should be around 20min. 3x a day, 1h.
It's whatever your department needs. Sometimes every time you walk to the back, on a very busy day it's going to be messed up as soon as you get back out.
Gain respect from the workers by leading by example. Once you have their respect don't tell them what to do, it shows you don't respect them. Ask them what you want them to do. If they respect you they will almost never tell you no
There's this thing managers should have skills in, otherwise you have absolutely NO BUSINESS being even a department manager. It's called communication. You can't expect your associates to be great at that but you shouldn't hire on associates if they don't at least respect how you manage what they need to do. The entire write up deal should be organized around that issue. But you also need to be respectful and KIND to your associates. There's a clear line between being a responsible, communicative manager and being a bad, rude, disrespectful manager with low tolerance for your associates. Communication is key. Whether it's constant communication or here and there. Whatever is needed to get them where you need them to be performance wise. Don't get annoyed, just warn them for insubordinence and start writing them up, or if you're in California, after a point of enough write ups or warnings, fire them. Your job isn't to work with people who don't follow instructions. Get your general manager involved when you have those issues if you know you're a good communicator.
@@GhostHxrTe I just applied at foodlion for produce and if I am going to have an interview, do you know how I should I go on with it and how to get hired with a positive image?
Ew. Why did you go half and half with your banana display like that? Bring oldest down lowest. And don't waste your time cleaning like 1 3rd of the display. If you gotta clean it, pull everything down, dust the entire deal and then oil wipe the display. Also, always try to FILL everything. Produce is usually in the front of the store. So it's critical that you make it the best looking in the store. Having a really full produce department is very important to contributing to a better shopping experience for your customers. Face EVERYTHING to the best of your ability. Including onions, avocados and just everything. Besides all that, you look like you're doing ok.
This guy is all ready lost the ripe fruit should be closest to where traffic flow starts ripe fruit in front green in back and never believe that people want ripe 97 percent want green Dole andChiquita say they want ripe so you will have to buy more always keep bananas on a turn and never display spotted or scared bananas never store more than a days supply under the table if you have that type of storage keep the in back where it’s cool unless you r back room is less than 55 heat is there enemy and always uncap them first thing to release all heat and gas 42 years in the business don’t allow your table to become empty or disheveled full neat and clean sells produce move quickly as possible you don’t have that much time produce is a very demanding department perception is everything produce will set the tone for the store freshness is everything and don’t lie to yourself if it’s not the absolute freshest product pitch it out other wise your fresh produce in the cooler will become tomorrows garbage it sounds crazy but you will have less profit loss and grow sells you may not be the cheapest or have the largest variety your competitors will not throw away questionable produce because the industry teaches everyone not to have any loss but that is completely wrong remember perception is everything know your customers and your products as well how much it takes to fill any item and how many you sell by day
Pleas share more details of the produce department, what to they do with so many unsold products? I see most supermarkets put out and always have many trays of each apple, many cases of tomatoes, banana and all other is always stocked with many. What percentage isn’t sold and why stock so much?
If you’re a produce manager a store manager produce merchandiser and you wanna know how to cut your shrink contact me I can tell you how to cut your shrink and increase your sales guaranteed and how to beat your competition 42 years experience I have a great idea I Collett perceptive marketing and it will work I’m using my whole life the best I could the only way I was held back with sometimes I was never provided enough hours to carry the mission out