Since Friday, I’ve been busy doing trims and soaks and working the wet wall…. No closer on a Mother’s Day Sunday, just 2 of us running the department and made almost $14k. Came back this morning to holes everywhere, another day with just 2 people keeping this department running. My finger joints are so sore that I’m now using this Korean metal rice bowl as a hand warmer to relieve the ache. Hope y’all are doing ok. Not many people would understand how much work we do but I do, and know that your effort is appreciated.

Hi, so im trying to apply for the produce lead position and i am seeking help with what i might need to know. I know the base line of what the duties are for produce, but i would like some help with giving a good interview if that makes sense😭😭😭

Put some ice in the buckets to make that water cool for the cut flowers !

One of the biggest challenges I've faced is the challenge of keeping an organized cooler. Also dealing with the cooler/storage when having a lot of product. The issue is needing to order heavy to not run out but also be able to still move around and have access to product. Any tips to make the space more manageable?

I’m trying to write an essay about how seasonal produce (mostly in supermarkets) isn’t something we see much these days due to how we’re able to export from other countries and preserve food for longer, However one thing I always notice (in the UK at least) is that supermarkets don’t seem to use those methods with Seville Oranges or rhubarb - you can’t buy them all year round and I was wondering why this might be? Perhaps they’re harder/ more expensive to preserve or more labour intensive?

Of course I’m not complaining- it’s so rare to have to wait for something to be in season that I actually favour rhubarb and seville oranges because it gives you something to look forward to - especially as an avid baker/cook

What are your thoughts?

Not normally the kinda gal who eats kiwi with the skin on, but I’ve noticed golden kiwis have smoother skin than its fuzzy cousins, I’ve decided to just eat it as is. Didn’t dirty any knives, nor spoons. It’s very firm yet sweet and juicy :)

Whole? Quarters? Triangles? Slices? Chunks/Balls? I'd say quarters are the biggest hit at my store. Second to that would be the melon balls.

It's kind of a mess and we have to many kinds of mustard greens to keep track of.

Not the department manager, but i put in a damn lot of work for this place. What’s everyone’s thoughts?

Any wholesalers or distributors on here? I’m with a company that provides branded e-commerce ordering solutions (online & mobile app) that integrates directly with your ERP/Quickbooks.

How do you all manage your ordering process today? Do you have a system in place or are you still taking orders the old-school way via emails, calls, texts, fax, etc. ?

Lots of produce managers and just generally good workers here from lots of different stores and backgrounds. What are some of your tips on generally being efficient at work?

Biggest thing I struggle with since moving to a store that carries larger volume is rotating quickly. At my old store, we'd stock 1.5 cases of apples at a time, so it's pretty quick to rotate. At this new store, it's almost 4 cases for most of the more popular apples. Everyone in this new department also likes full displays, so if it's even a quarter empty we're putting out a new case. I've timed myself before and it took 12 minutes to fully rotate and put out one case of apples. Maybe it's unavoidable, but I feel like there might be a technique I'm just not seeing that could get it done faster.

Had too much fun today 😃