Some things you just can’t fake, especially in the produce aisle. You’re either a seasoned produce person or you’re not. There’s not much in between.
Like all professions, it takes time. You must have “the whiskers,” as one favorite store manager used to say regarding someone with experience, if you plan on applying for a choice assignment, such as a produce buyer, quality inspector, supervisor/specialist or even as a produce manager for a new or flagship-caliber store. There’s too much risk at stake.
In short, you have to have all your ducks in a row.
I was reminded of this recently when speaking with my son, who helps manage multimillion-dollar construction projects. He was a little annoyed because the company he works for hired someone for an elevated position with questionable credentials.
The individual was described as a promising hire, as he was “almost” an engineer.
“I should seek out a better-caliber men’s-league hockey team,” my son said. “After all, with this kind of logic you might say that I’m ‘almost’ an NHL goaltender.”
As time went on with the construction project, the new hire was summarily exposed: The “almost engineer” couldn’t read blueprints, couldn’t handle subcontractors on the job. Heck, he couldn’t even read a tape measure.
Well, he almost could, my son admitted.
It also made me think about a time within our grocery chain when the company decided it needed to infuse the stores with formally educated managers. So, they hired a slew of recent college grads (with no grocery store experience) to serve as instant assistant store managers (in addition to the store assistants already employed). Very few stuck around.
The “almost” store managers were not surprisingly lost, at least the vast majority of them. They didn’t know retail, didn’t know the terminology, the labor structure or the training, with no clue on product knowledge, procedures, food safety, temperatures or sanitation. Nothing.
Now, no one believes in higher education more than yours truly. I returned to school in my late 40s. It was an enlightening and rewarding experience that had practical application. Such education can benefit anyone who is willing to put in the time and the work. However, nothing beats persistence, as Calvin Coolidge once said.
And nothing beats good old, hands-on experience.
In fact, most accomplished district and store managers (even produce directors) I worked with had little or no college under their belts. Mostly, it was years of on-the-job training.
One major chain I know of did something to fortify their existing assistant store manager ranks. Since most of these came up from the service or dry grocery departments, the company mandated that the assistants spend a minimum of six weeks working varying shifts in the perishable store departments (hands-on education), meaning the deli, the meat department, seafood, bakery and, of course, fresh produce.
In getting to know some of these assistant store managers later on in my career, where we worked together in other chains, they said this perishable gauntlet was a valued part of their training. I experienced some of the same as a specialist, as I traveled with and helped district managers of our chain (individuals overseeing a group of store managers — a position just under the company vice president level) understand what makes a fresh produce operation successful.
Going back to a more common starting point, I once interviewed a potential produce clerk for a new store position. I probably would have hired him without experience, but since he swore that he was an accomplished produce person (and out of curiosity) I couldn’t help but test him. I asked, “So tell me: When are fresh pomegranates in season?”
He answered quickly, guessing. “Oh, promgrants? (intentional misspell) Um, all year, year-round, yup, year-round.” I smiled knowingly.
We hired him all right, but to help out in the front end of the store — where he could work as an “almost” cashier.
Armand Lobato’s more than 50 years of experience in the produce business span a range of foodservice and retail positions. He has written a weekly retail column for nearly two decades.
