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FELT LIKE THEY WANTED ME GONE
I visited this regional chain location early on a cold Saturday evening. Despite the weather, the store was moderately busy. The produce department — located at the front entrance with a juice bar immediately to the right and the floral area to the left — is spacious with lots of room between the bins. The lighting is bright and the ceilings high. The signage is not highly visible from a distance of about 20 feet. The displays were well stocked, and browsing was easy enough.
Almost immediately after entering, I spotted a young woman straightening precut offerings on the shelves. I approached her and explained that I had been invited to a party and was asked to bring a fresh fruit salad as well as a soup that featured a lot of healthy vegetables. I told her I was trying to use the most healthful ingredients possible but didn’t know much about healthy eating. I asked her if she had any recommendations. She immediately deferred to a colleague who was walking by. “She’s the person you need to talk to,” the woman told me. I repeated my request for recommendations to the second young associate while the first one stayed with us. This second employee did not offer advice for specific fruits but instead suggested purchasing one of the pre-cut fruit salad mixes. The first woman, however, said that it would be much cheaper to buy the fruit in those mixes separately. I asked for more recommendations of specialty fruits or particularly healthy fruits, but it began to feel as though I was trying their patience a bit.
For the soup, I asked if they sold any pre-packaged vegetables for a soup starter. The second employee, presumably the more knowledgeable of the two, didn’t seem to know what I meant by that. She led me to the pre-packed vegetable mixes and pointed to a mix of cauliflower and carrots. These would be more suitable for dipping than making stock. I thanked them for their help. They seemed happy to be done with me.
At checkout, a package of salad toma- toes opened up while the bagger was putting them into the bag. The tomatoes spilled all over the checkout area. The bagger asked if I would mind grabbing another one on my way out. It made me a bit uncomfortable to take an item and leave without returning to the checkout, but I did so.
I did not feel as though either employee had a strong knowledge about the items
26 / MARCH 2019 / PRODUCE BUSINESS
in the produce section, let alone specialty fruit or the health benefits of their offerings. They did not give information willingly and, while I tried to keep the interaction brief and my questions to the point, they seemed as though they wanted to end the interaction. I would attribute this to a lack of confidence in knowledge about the items in produce rather than a general indifference, although that is being charitable.
By Kristi Johnson
HE HAS ALL THE ANSWERS
I visited one of my local groceries, an upscale chain known not only for its well- heeled and slightly crunchy clientele, but also for its fresh produce, meat, seafood and prepared food departments. Before I could grab a cart from the large foyer, I was bombarded with bright, fresh produce displays ... tomatoes on the vine, loose and bagged avocados, tomatillos, a variety of packaged berries and honeydew melons.
It was a crazy day, the day before a national holiday, so I needed to be alert and crafty in order to stay out of traffic jams. As I moved from the entryway into the store, the produce department loomed in front of me; tables mounded with bright and appealing produce specials created a maze that had to be navigated before I reached the dry rack items I came in for.
This regional chain boasted a huge range of items within the produce catego- ries. My goal was to choose products for a comfy, cozy winter soup. I was in luck,
because there were no less than three produce associates in the department.
I made my way over to the hard squash rack, which was a landscape of colors and varieties. A produce associate was stocking Butternut and Delicata when I approached. When I asked him if any of the varieties were good for a winter soup, he stopped and paid full attention to me. “Are you pureeing the squash or just adding it to a vegetable soup”? Great question ... “I’m just adding it to a soup full of other vegeta- bles.” He picked up a butternut squash and handed it to me. “I’ve added this to soups, and it holds up pretty well if you don’t leave it on the stove all day.” Brilliant.
The Butternut went in my cart, and I continued to ask him about the veggies he includes in his soups. It turned out his girlfriend is vegan, so they are all about a plant-based diet. “We have a great recipe for a Butternut and Kale soup, with scal- lions, carrots and Navy beans.” And with that, he escorted me to the wet rack. One of the reasons this is my favorite store to buy vegetables is because there are so many options. I selected a lovely, crisp bunch of Lucinato kale (they also have curly kale) and a hefty bunch of scallions. Before I let him go, I mentioned that I’m not a fan of beans, and did he have any suggestions? He suggested adding Yukon Gold potatoes instead. While on the wet rack side, I picked up a small bag of Grim- mway precut carrots.
Upon exiting, it was hard to get past the amazing rutabagas and kohlrabi. Staying strong, I made my way to check out. Plenty of lanes open, traffic moving, friendly associates to check you out. My shopping experience here was everything I expected it to be, which made the premium-priced produce worth it.
BEHIND THOSE SWINGING DOORS
During my next trip, I needed to put together a fruit salad for a brunch, and Iwasinabitofarush,soIheadedto another regional chain retailer close to home — my go-to store, where I feel confi- dent I can buy reasonably priced toilet paper and dog food, while at the same time getting pretty decent quality meats and produce.
This particular store fed into the produce department to the left. That always feels awkward to me. It was an unprepossessing
32nd ANNUAL
MYSTERY SHOPPER REPORT
“Are you pureeing the squash or just adding it to a vegetable soup? ... I’ve added this to soups, and it holds up pretty well if you don’t leave it on the stove all day.”