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integrity and highlights the products being merchandised.
“Lighting color temperature, saturation properties, distribution patterns and place- ment are all properties of lighting that should be considered to take a produce department from mediocre to creating a department that has a ‘wow’ factor and conveys fresh produce,” says Dover Food Retail’s Proctor. “The No. 1 thing for lighting in produce is having the right ambient lighting. Many times, this is the first department shoppers walk through and it should be designed so all the elements, ambient lighting, case lighting, merchan-
dising displays and product types, work together to create a welcoming first impres- sion.”
Lighting with the right temperature is key. “Overall lighting in the department is very important,” says Schotsman. “Not enough time is spent on that. You need to draw the eyes to the product. Make it pop, but also make it light enough that people can see. Some produce departments have gotten too dark.”
NEW USES
As the look of displays and refrigerated
equipment in produce departments change, produce displays help with new areas. “We’ve seen an increase in the number of grocery retailers that are expanding their product mix and getting into ‘live goods’ product sales,” says Newton. “We’ve evolved our displays to help grocers such as H-E-B, Stop & Shop/Giant, Kroger, Shop Rite, and many more, create seasonal outdoor Front Porch Live Goods shops and farmers markets. Live goods displayed on the front porch is a great way to pull customers into the store and generate an entirely new and profitable revenue stream.” pb
52 / MAY 2019 / PRODUCE BUSINESS