I work for a retailer that sells a lot of exotic produce throughout the year. I’ve memorized hundreds of produce codes. Found them at random, researched them, etc. but I can’t seem to find one for summer kiss melon specifically. Anyone know?
Just a little label change for the 4th.
My favorite watermelons, I sold the whole bin in less than a day. Sweet juicy and dark red flesh, delicious. I sample them for people all day!
Regular size 70 count potato and banana for scale. That thing weighed 2.385 pounds!
Happened a couple of times in past 2 weeks.
2 rotten onions in bag of onions and 2 rotten mangoes in a box of 6.
I don’t really have time or energy to go back to Costco immediately.
Nor would I store rotting food in my house to actually bring to return.
I just took pictures of them.
What do you do to have them reimburse or make you whole.
I run a greengrocer in Australia and I’m trying to emulate the really polished wet wall produce displays you see in US supermarkets (Whole Foods, Wegmans, Sprouts etc).
I’m specifically trying to understand the hardware/setup side of it:
What are you using for dividers between products?
What are the backers made from? Corflute? PVC? Acrylic? Stainless?
Are the shelves flat, stepped, or tilted?
Any preferred brands/systems?
How are you stopping product slippage while still keeping the display looking clean?
I’m also keen for operational advice:
Best stacking practices for leafy greens/herbs/broccoli etc
Misting frequency and humidity control
Drainage setup
Product depth vs presentation depth
FIFO tricks on wet walls
Cleaning/sanitation lessons learned
Lighting recommendations
Biggest mistakes people make when first setting these up
Photos/examples of your setups would be hugely appreciated too.
For context, most Australian wet walls I’ve seen are pretty basic compared to the US ones, so I’m trying to understand the details that make the American displays look so abundant and premium without destroying shrink.
Thanks.
Good carrots come in small packages lolol