Scott Schuette, director of produce operations, Bashas’
“For us, the merchandising seems to be a little bit easier. We’ve gotten away from a conventional style of merchandising and done more of a specialty, tier-type rack system that has smaller, individual pod units for smaller scale merchandising, which most of the organic items are.”
Tad Comeau, produce director, Skogen’s Festival Foods
“It makes it more of a destination for the organic customer who’s looking for those items. If they were integrated with the other items it creates more of a hunt and search for them. If they’re an organic customer they can just go to that location and find everything that they need without having to search an entire department.”
Tom Murray, VP of produce, Roche Bros. Supermarkets
“We have experimented with both integrated and segregated sets over the years; so far this seems to work the best for us. Grouped destinations allow us to be more impactful with our organics and get better recognition from the customers for what we are actually carrying.”
Brian Gibbons, produce/floral director, Highland Park Market
“The reason being is we’re limited on space, so we can kind of tie in the section better. The only thing that is not [segregated] is organic berries go with the conventional berries.”
Dawn Gray, Dawn Gray Global Consulting
“Because you’re looking to give the consumer that confidence that if I’m seeking to buy organic on specific items I know if I go to this destination within the produce department that it will be organic and I’m not having to search around for signage and labels to determine if I’m purchasing what I think I’m purchasing.”