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“It’s baby kale. This is really different.”
I then asked what other products like dressing, nuts or condiments might work well. “We have some good refrigerated dressings here,” he said and walked me to the case. “This white balsamic with shallots
is one of my favorites.”
I then mentioned that I wanted to also
put together a fruit platter of something colorful but unique. “Do you have any exotic or very colorful fruits I can use,” I asked, recalling the mango and berry displays I had passed walking into the department.
“No,” he replied. “I can’t think of anything. Our pineapples are on sale, and they’re sweet. Try those.”
I thanked him and continued my shop- ping. I had expected a tremendously helpful experience given the bountiful displays of hundreds of produce items in this well-ap- pointed department. It was disappointing to note the lost opportunity for this super- market, and I surmised other customers must go away with similar thoughts.
USING WHAT THEY’VE GOT
On a busy Friday afternoon I visited an independent co-op grocer with a cramped- but-full, 850-square-foot produce area sandwiched between the bakery and deli. Three employees were on the floor working. I approached a man by the wet vegeta- bles, asking for help in planning a healthy, produce-heavy dinner for friends. “Maybe some kind of salad,” I said. “But I want something impressive. Something we don’t eat every day.”
Smiling and nodding his head, the man replied, “Do you like peppers? We have these bags of mini-sweets here. Or you can buy the larger ones in multiple colors.”
“Sounds colorful,” I replied. “But what would I do with them?”
He pointed to the wet lettuce rack saying, “Combine red and green leaf lettuce with them, and add a red onion. And, a radish if you want.”
Hesitantly, I replied, “It would look nice, but I don’t know what dressing or toppings to use.”
He motioned for me to follow him to the dressings case and he selected roasted, garlic Greek yogurt-based dressing. “This would be great,” he advised. “You also could go with this avocado chipotle, but it’s a little spicy.”
I then asked about ideas for a soup
incorporating a lot of produce, but he had nothing to suggest. “What about helping me put together a colorful, fruit display?” I requested. By this time, it was clear he was anxious to return to restocking his display. He pointed to another gentleman near the apples and suggested I talk with him.
I approached the second man, asking for help to find unique, colorful fruit for a platter. “Do you have anything exotic or out of the ordinary?” I asked.
“We don’t really have anything like that,” he replied. “Mainly just your ordinary stuff. This over here is our organic fruit [he motioned to an end cap]. A lot of people like the organic stuff.”
I nodded, saying, “But I was hoping for something a little more interesting than apples or grapes.”
Unwilling to give up, he suggested different varieties. “Have you tried a Honey- crisp apple?” he asked. “They have great taste. Or how about these Forelle pears? They’re something different. And, these blood oranges look fun when they’re sliced.”
He then went on to recommend the black grapes and even cherries. “The black grapes taste amazing,” he said. “Your guests will love them. Cherries are a treat right now, even though they’re pricy. Go ahead and sample one of each to see what you think.”
I turned to pick out a grape and eat it. When I turned back around, he was gone. I
selected a few items, and as I was leaving the department I noticed him working the display where I had first found him.
Though there may have been more creative options, the employees did their best to meet my requests given the limitations of the department and their produce knowledge. This department did have other options the employees failed to suggest including pome- granates, mangos and papayas, as well as shelf-stable soup mix bases.
By Anthony Stoeckert
ASK THE FLORAL MANAGER. REALLY?
I was greeted by fruit as soon as I stepped into this national chain with a repu- tation for selling quality produce, as displays for apples and oranges were located in the foyer. But that was just the smallest sample of what this supermarket has to offer.
Inside, the produce section was packed with the largest variety of fruits and vege- tables I’ve ever seen. A stand filled with berries included blueberries, blackberries, raspberries and some other interesting choices, along with non-produce items such as cakes and cream.
A citrus display was home to perfect- looking limes, lemons, grapefruits and oranges. Another area was devoted to foods that seemed perfect for savory wintertime dishes — peppers, garlic, Brussels sprouts and a beautiful setup of cabbage and leeks.
In one corner was a stand devoted to tropical fruits — pineapples, papaya, mangos and three kinds of melon. A few feet away huge jackfruit, golden kiwi, coco- nuts and passion fruit were the colorful showstoppers on display.
But for all these options and this store’s high profile, the employees here weren’t that helpful. In fact, after approaching an employee, she told me she was a manager. Then, when I asked her if she had sugges- tions for great veggies that could be included in a delicious and interesting soup for a dinner party I was planning, or fruits for an exciting fruit salad, she said she wasn’t really an expert. Her remedy? She suggested I speak with the market’s floral manager, who was a good cook.
The produce manager was nice enough to get the floral manager, who was happy enough to assist me but didn’t offer any noteworthy insight. When I told her I wanted something that would be different for a
32nd ANNUAL
MYSTERY SHOPPER REPORT
“We don’t really have any- thing like that. Mainly just your ordinary stuff. This over here is our organic fruit [motioning to an end cap]. A lot of people like the organic stuff.”
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