Another successful year for Schnucks, as the company hosted its annual “Produce and Floral Fresh Expo” this month. 110 vendors came to the event at the St. Charles Convention Center in Missouri. The expo included guest speakers, produce and floral workshops, and vendor booths. Shep Hyken opened the show with a talk on building strong relationships with customers and employees. Meanwhile, Chef Steve Shipley cooked up some quick tips for selling pluots. <hr class="legacyRuler"><hr class="invisible minimal-padding">The event provides a feed-back mechanism for both suppliers and Produce teams. Vice President of Produce and Floral, Mike O’Brien, stated, “One of the benefits of the show is building the expertise of our Produce Managers so they can better educate and inform their customers.”<hr class="legacyRuler"><hr class="invisible minimal-padding">This was my first attendance of the expo, and not only was it a great learning experience, it stood out because of the strong connections I noticed between the vendors and Schnucks employees. Growing up in California, I have never been inside a Schnucks store before but was able to visit two in the area and was impressed to find a cooking school inside that displayed the ingredients together on a rack. What a brilliant idea! I feel privileged to be invited to the event and appreciate the opportunity! I look forward to attending again next year.<hr class="legacyRuler"><hr class="invisible minimal-padding">
