As seen in a comic strip, a sign of a door read, “Procrastinators Anonymous,” with a handwritten note taped below: “Tonight’s meeting postponed. To be scheduled — eventually.”
OK, so it isn’t that funny. But it is, right?
I think about this topic every spring in the produce aisle, as summer volume looms just ahead. It’s the time of year that sparks a certain amount of excitement for most produce managers and for their crews.
It can also generate a certain amount of, well, impending doom.
After all, summer is our season. Though many produce items are available year-round, produce volume peaks in the summer. Imagine rows of melon bins parked neatly in lobby clusters or outdoors on the sidewalk. Venturing into the store, there are heaping tables of corn on the cob, peaches, nectarines, plums, sweet onions, cut fruit, grapes and berries galore, as well as increased space allocations for leafy greens for those crisp, summer salads.
The list goes on. Bright colors, tantalizing aromas — fresh produce is the star of the show.
The question at this point is this: How’s your supporting cast for the upcoming months? Are you prepared? Too many produce managers get lulled into a false sense of security when it comes to their summer labor plan needs. I’ve heard it through the years: “We’ll be staffed just fine. No need to worry.” Famous last words.
No need to worry? Most produce departments will see a substantial volume increase. That in itself is cause enough to add in a couple of clerks to the ranks.
No need to worry? I’d say to these produce managers: “Have your vacation calendar posted? Let’s see. OK, good. You’re not allowing more than one to be out at a time, but how are you planning to cover those weeks?”
Factor in all the added prep that goes into summertime volume and the extra time it takes to set up the department, to rotate everything daily, to keep up with sanitation, to keep things stocked and to handle the heavy holiday weeks.
The message always caught the produce manager flat-footed. “You need help. Now.”
While we’re still a few weeks out from Memorial Day and the onset of summer volume and of planned crew vacations, it’s time to identify and train extra hands before it’s too late. It’s late, actually, but not so late you can’t react.
Identifying a couple or more people is vital. Get with your store or district manager. Create a mock, peak summer schedule to share. Get with your produce supervisor or director. These people are key in helping find someone who is available — a self-starter, a hustler — someone trainable, if not already trained in produce.
Once identified, get the extra hands hired and on the schedule, now. Have them train with your best experienced clerks or side by side with you, the produce manager. Teach them the basics: stocking, identifying product, product handling, prep. Teach them how to list their priorities and set their time to complete tasks. Training is vital. A few weeks at minimum, but more if possible. Don’t overlook dedicated one-on-one training time.
Remember, untrained people throw money away.
Don’t assume that whoever you used in previous years will be the answer to your summertime labor needs. I’ve seen cashiers who’ve helped in the past get reclaimed by the service (front end) at the last minute. Counting on outside or seasonal help often isn’t a given either. College students you’ve used in the past get other jobs, graduate or move on without notice.
Trust your sources, but verify. Have a Plan A in place — and a backup plan too. Trust me, you want to avoid Plan B.
Otherwise, it’ll be you, the produce manager, working all those B shifts — as in, you’ll “B” there to open the store, “B” there to close up shop and “B” there when you would otherwise “B” on vacation — if you procrastinate now.
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 two decades.
