PLEASANTON, CA - Safeway looks to be on a bit of a hiring spree.
Though the retailer just filled about 2,000 positions over the last couple of months, it is on the lookout to hire about 1,600 more for various positions in its Eastern Division.
According to a statement Safeway Spokesman Craig M. Muckle made to the Baltimore Sun, the spree is part of an increased focus to serve consumers more effectively.
“While we have already brought on many interested in summer employment, we are more interested in applicants who may wish to pursue a career in retail grocery,” Lisa Umali, Safeway’s Eastern Division Director of Human Resources, said, according to the Washington Business Journal.
The Baltimore Sun reported that Safeway is looking for those that want a retail grocery career, with positions available in several store departments including:
- Produce Clerks
- Department Managers
- Assistant Managers
- Food and Service Clerks
- Courtesy Positions
Umali stated that the company would be particularly interested in applicants with prior experience in grocery positions, as well as interviewing “anyone currently working for a local union competitor who may be considering a buyout from that company," according to the report.
As we previously reported, Albertson’s recently began the process of going public, with Safeway included under the umbrella. Right now, the retailer’s Eastern Division employs 14,000 in 125 stores, located across Delaware, Washington D.C., Maryland, and Virginia. 850 of the 1,600 open positions are located in the Maryland region.
NOGALES, AZ - Fresh Software Concepts, an industry specific ERP software solution provider, has announced it is now partnering with Blue Book Services, Inc. as a Registered Developer. Under terms of the new program, Fresh Software Concept users can now leverage real-time Blue Book data to help streamline their data entry activities and reference vital Blue Book rating information.
“We are thrilled that these new features ultimately make it easier for our customers to manage data and focus on selling produce,” says Carlos Fuentes, Chief Software Developer at Fresh Software Concepts. “We are committed to providing quality software to the produce industry using the latest information technology and our integration with Blue Book Web Services delivers just that.”
To learn more about Fresh Software Concepts Mobile Business Intelligence programs, you can watch the video below.
With this new integration, customers of Fresh Software Concepts can quickly create a new customer in the ERP software by having important data fields like address and phone number pre-populated with Blue Book information. Fresh Software Concepts customers can also create a mail merge promotion, integrating address or email addresses from Blue Book Services. To expedite credit decisions, Fresh Software Concepts customers can view the most current Blue Book Rating for their customers.
“We welcome Fresh Software Concepts as a Registered Developer,” said Mark Erickson, Senior Vice-President of Blue Book Services. “Our mission is to provide Blue Book content where, when, and how Members need it. So, the arrangement with Fresh Software Concepts is a very good fit and provides a useful complement to the suite of content, analytics, and tools now available via Blue Book Online Services.”
Fresh Software Concepts provides ERP software to produce growers and shippers, according to a press release. The company’s software provides full service functionality for everything including sales and warehouse activities, accounts receivable and payable, purchase orders, accounting, direct fax/email creation and digital filing.
Rene Monteverde, CFO of H.M. Distributors, Inc. in Nogales, has been piloting the features that tap Blue Book data integration. “We rely on Blue Book Services to make important credit decisions and access up-to-date contact information,” he says. “Having Blue Book data embedded in our ERP solution has been a huge time saver.”
Monteverde continued by saying the Fresh Software Concepts team is responsive to new ideas that meet H.M Distributors business needs.
ROSEMONT, IL - Following up the recent appointment of Pietro Satriano as President and CEO, US Foods has named Steve Guberman as Chief Merchandising Officer, effective immediately.
For over 30 years, Guberman has played an integral role in the industry. He first joined US Foods in 1991 and accumulated experience in roles ranging from sales, procurement, marketing, national accounts, and category management. He later became the President of the US Foods Houston Division in 2006.
Satriano complimented Guberman on his wealth of industry experience, noting that he is well positioned for success.
“Steve brings a unique customer-oriented perspective to his role, as he began his career in restaurant management,” Satriano said in a press release. “His leadership as well as his passion for excellent customer service and innovation will undoubtedly help us to fully realize the potential of our Food. Food People. Easy. strategy.”
Since January 2012, Guberman held the role of Senior Vice President, Merchandising, and Marketing Operations. He was responsible for the deployment and adoption of a range of merchandising and marketing strategies, according to a press release.
“I am very pleased and excited to take on this role as we launch this next phase of US Foods as an even stronger force in the foodservice industry,” said Guberman. “I’ve had the chance to meet and talk with our customers and I know they count on US Foods to provide innovative products and services that help their businesses succeed. I’m grateful to work with such a talented team and am looking forward to building on the foundation of innovation that helps our customers win.”
Satriano and Guberman’s executive appointments come on the heels of recent reports of the company’s new “Just Taking Off” campaign, which presents a unified, consumer-centric strategy. The campaign includes new technology enhancements, intuitive business solutions, and pushes US Foods’ Food Fanatics program to change the way the industry experiences food and business consultation.
Mike Venton
National Produce/Floral Procurement, Loblaw
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Steve Burnham
President, Safeway Eastern
”I love getting “The Snack” as it is a lively and fun publication for the produce industry. The stories and the pictures are great and it continues to help keep us connected here in the Eastern SWY division.”
Teri Miller
Category Manager of Produce, Food Lion
“I receive The Snack and really enjoy it. I love What the Fork [WTF] and articles on individuals in the produce industry.”
Mimmo Franzone
Director of Produce & Floral, Longo Brothers Fruit Markets
"The Snack is always ahead of the trends… its informative, innovative and FUN! Every story is always relevant to the season and they continue to get better and better. I am always waiting for the next issue to be published."
Dave Swartz
Director of Produce, Unified Grocers, Inc.
"The Snack has such a great presentation, it’s amazing. I like the bio pieces that introduce us to the people in our industry. I enjoy hearing them discuss their passion and the back story about how they got into the business."
Karen Caplan
CEO & President, Frieda's
“The Snack Magazine has evolved into an easy to read, interesting publication that features in-depth stories on people in the industry that gives insights you wouldn’t get other places. For example, after reading THE SNACK’s story on a design agency, we ended up hiring them! The SNACK has taken a different approach in format and form from any other publication in our industry.”
Greg Corrigan
Senior Director of Produce, Raley's Family of Fine Stores
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Founder, Reggie Griffin Strategies
"The Snack touches on the human element and personal stories of our peers. Our industry has some incredible people who do amazing things both personally and in their daily businesses. It's great to hear the story behind the person or the company."
Jan DeLyser
Vice President of Marketing, California Avocado Commission
"The Snack provides unique and in-depth profiles of companies, products and people in the produce industry. The WTF (What the Fork) section provides produce recipes for produce people and is fun to read."
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PELION, SC - WP Rawl recently hosted the third-annual Katie’s Krops Camp this past week at its headquarters in Pelion, SC to help empower young growers in their communities.
Alongside Founder Katie Stagliano, WP Rawl brought together fourteen handpicked campers for a three-day event that included workshops on growing practices, budgeting, and other gardening needs. The all-expenses paid camp educates young growers about agriculture, the environment, and teaches a sustainable solution to the problem of hunger, as well as responsibility and compassion, according to a press release.
“I am so grateful to WP Rawl for making my dreams a reality by hosting and sponsoring the camp and supporting our grant cycle,” said Katie Stagliano, Chief Executive Gardener and Founder of the youth-based non-profit Katie’s Krops. “Campers have a wonderful a wonderful opportunity to learn from one another, encourage each other, and create lasting friendships.”
Ashley Rawl, WP Rawl’s Vice President of Sales, Marketing, and Product Development, went on to say that it has been amazing to watch Katie grow over the years the company has worked with her.
“Katie has such vision,” said Rawl. “Once we learned about her mission, we knew we wanted to help her cause.”
This summer, the campers, including Katie, will participate in a community service project where they will raise garden beds for the Lexington Interfaith Community Services (LICS) in nearby Lexington.
Katie’s Krops was founded when nine year old Katie donated a 40 pound cabbage to a soup kitchen where it fed 275 people. Now at sixteen years old, Katie has helped expand the non-profit across 30 states.
LOS ALAMITOS, CA – Frieda’s is gearing up for a hot Hatch Chile season out of New Mexico, beginning next month.
Frieda’s has guaranteed volume and good supply, according to a press release, with a team that has the expertise to help retailers with a Hatch Chile-focused roasting program.
“According to the New Mexico Department of Agriculture, the green chile business continues to increase,” the release states, with an estimated number of 700 to 800 semi loads of fresh market green chiles being sold across the nation in retail stores. “That number increases annually.”
The green chiles, loved by "chile heads” for the zesty fragrance that rises when roasted over open flame, contain a robust flavor and are exclusively grown in the Mesilla Valley just outside of Hatch, New Mexico.
The Hatch Chile season is set to run from August through September, and Frieda’s plans to offer 25-pound cases of all four heat levels—mild, medium, hot, and extra hot!
For the latest news and products in the produce industry, keep checking in with AndNowUKnow.
SANTA PAULA, CA - The Limoneira Company is acquiring 157 acres of citrus orchards in the San Joaquin Valley for about $3.3 million, about $21,000 per acre, expecting that the transaction will be closed and finished within the next 60 days.
According to a press release, Limoneira purchased 157 acres of orange, lemon, and specialty citrus orchards, pursuant to “purchase options contained in certain operating leases the Company has had since 2012 for approximately 1,000 acres of lemon, orange, specialty citrus and other crops,” referred to as the Sheldon Ranch leases.
The company announced previously that it had sold the 52 acre Wilson Ranch, expected to close next month, which is being put towards the purchase of this latest property. The company stated that an estimated $2.8 million from the sale will go towards the total $3.3 million.
The total rent expense for the fiscal 2015 year for the recent property purchase is reportedly estimated at $100,000 on the expected closing date, having previously been $131,000 more for the fiscal 2014 year. The agreement, per the release, for the lease includes a base rent of $500 per acre and a contingent rent of 50 percent of the operating profit of the leased property (as defined in the lease agreements.)
Limoneira stated that the sale of Wilson Ranch and purchase of the citrus orchards qualifies as a “like-kind exchange,” and allows it to defer about one million dollars of gain for tax purposes.
LONGUEUIL, QC - Marking two years since the Provigo Le Marché banner relaunch and opening a new flagship location in Longueuil, Loblaw had a lot to celebrate this past week. In honor of the new store, the company took the time to look back at the past 24 months its $210 million investment in Québec.
Particularly interesting, Loblaw’s management revealed some key changes in its consumers eating habits over the past two years, which the company attributes to the style of the Provigo Le Marché concept. Fresh products now account for 55% of a shopper’s contents on average, an increase of 7% compared to two years ago. Organic products also saw a leap, showing a steady annual increase of 6% in purchases.
Pierre Dandoy, Senior Vice-President of Operations for the Provigo, Provigo Le Marché and Loblaws Québec banners and architect of the relaunch said, ”If, two years ago, we were able to blaze ahead with such assurance, it is primarily due to our ability to listen closely to what consumers across Québec and our dedication to travel the world to identify the most innovative food and retail practices.”
Other changes in consumers eating habits from Loblaw’s report include:
- An increase to the frequency of store visits
- The food category that experienced the highest growth is "ready-to-eat" meals, freshly prepared by Provigo's chefs
- The new product category that experienced the most sustained demand is fresh, preservative-free juices
- In-store culinary workshops experienced an average growth in popularity of over 90%
Now opening the third Provigo Le Marché built in Montréal's South Shore, the store's conversion has made it possible to accommodate many additional services and new items, including:
- A wide range of fresh products from growers and producers regionally and across Québec
- An expanded selection of organic fruits and vegetables
- A salad bar and a juice bar serving juices freshly squeezed each morning
- Daily deliveries of seafood from sustainable fisheries and an oyster bar
- Beef aged in store, several sausage varieties, and local products
- An immense range of ready-to-eat dishes, pizzas and ready-to-heat meals prepared by chefs
- A vast array of cupcakes and macaroons
- A sushi counter where customers can have personalized orders
- Over 400 cheeses, including 300 from Québec, along with a selection of imported prosciutto and Québec pâtés and terrines
"Today, we are proud to open the Provigo Le Marché flagship store in Longueuil," said Sylvain Jodoin, General Director for the Provigo Le Marché and Loblaw's banners in Québec. "My 210 store colleagues and our teams have devoted months to creating an environment in which consumers will enjoy discovering the fresh local products we'll be offering them each day based on the advice of our in-store experts."
In Loblaw’s press release, the Provigo Le Marché team also mentioned they gave a total of $4,000 in donations to the Centre jeunesse de la Montérégie, Moisson Rive-Sud, Breakfast for Learning and young athlete Julianne Séguin, all of whom were on hand to thank the members of the team for its generosity and involvement.
WASHINGTON D.C. - The USDA has imposed sanctions on two produce businesses for failure to pay reparation awards issued under the Perishable Agricultural Commodities Act (PACA).
According to a press release, the following businesses and individuals are currently restricted from operating in the produce industry:
- Global Fresh Inc., operating out of Los Angeles, CA, for failing to pay an $18,405 award in favor of an Arizona seller. As of the issuance date of the reparation order, Guillermo Alvarado was listed as the officer, director, and major stockholder of the business.
- Yippikya Family Trading Inc., operating out of Newberry, FL, for failing to pay a $63,072 award in favor of a Florida seller. As of the issuance date of the reparation order, Katherine E. Schneider, Jared Schneider, and Jay S. Schneider were listed as the officers, directors, and/or major stockholders of the business.
The USDA is required to suspend the license or impose sanctions on an unlicensed business that fails to pay PACA reparations awarded against it as well as impose restrictions against those principals determined to be responsibly connected to the business when the order is issued. Those individuals, including sole proprietors, partners, members, managers, officers, directors, or major stockholders may not be employed by or affiliated with any PACA licensee without USDA-approval.
In the past three years, USDA resolved approximately 4,250 PACA claims involving more than $77 million. USDA experts have also assisted more than 7,000 callers with issues valued at approximately $110 million. Individuals, including sole proprietors, Partners, members, Managers, Officers, Directors, or major stockholders may not be employed by or affiliated with any PACA licensee without the approval of the USDA. The Agricultural Marketing Service, PACA Division, regulates fair trading practices of produce businesses operating subject to PACA.
SAN JUAN BAUTISTA, CA – Earthbound Farm has launched a new organic Kale Caesar flavor to add to its popular PowerMeal Bowl line.
“The new Kale Caesar expands the line with a contemporary twist on the traditional Caesar Salad,” the company stated in a press release.
Kale Caesar includes tender baby kale, red and green cabbage, and sweet shredded carrots packaged together with roasted sunflower seeds, tangy aged parmesan cheese, multi-grain croutons, and a lite Caesar dressing.
Available in a 5.5 oz clamshell, the ready-to-eat salad targets the on-the-go consumer trend, the fourth in the full line of PowerMeal Bowls that the company redesigned to better communicate ingredients and flavors.
In addition to the new Kale Caesar, new salad dressings have been included in the original Asian Noodle and Spinach Quinoa salad flavors, according to Earthbound Farm. Spinach Quinoa now comes with an organic red balsamic vinaigrette, and Asian Noodle includes an organic tangy tahini soy vinaigrette.
According to a 2013 Seurat Group/Earthbound Farm national survey, salad bowl consumers stock up and purchase nearly twice as many packaged greens each month as non-bowl consumers, which is why the company says these salad bowls are poised to deliver incremental sales in any salad set. The same survey found that 73% of consumers that try the PowerMeal Bowls indicate the intention to repurchase.
All four PowerMeal Bowl flavors — Kale Caesar, Asian Noodle, Southwest and Spinach Quinoa — are completely organic and available now, shipping with the suggested retail price (SRP) of $4.99 in 4.93 – 5.58 oz clamshells.