New Protocol for Produce Stand

Hi Team,

I just wanted to update you on a few things regarding Produce Stand paperwork.

1) We no longer need to weigh or count ALBA produce before the stand opens. However, Farm and Garden produce still needs to weighed and counted beforehand and recorded on their respective invoices.

2) All produce still needs to weighed at the end of the day and recorded on the disposition sheet.

3) Please write out the amount in weight or count of each item on the receipts in addition to the prices.

4)Please continue to write up transfer sheets for all "transferable produce." The produce we "carryover" from the Friday stand to the Tuesday stand and vice versa is technically being transferred from one account to another. We need to have paperwork recording these "transactions."

5) Things that can be carried over (aka not transferred to catering) include all citrus, avocados, broccoli, green cabbage, and green garlic. Strawberries and salad mix may be carried over if they look very fresh. Otherwise go ahead and transfer those items to catering (for Fridays).Please use your best judgement. Everything else should be transferred to catering.

6) Please try to stack all our equipment neatly on back on the wheel push cart. All bags leftover bags should go back into the open-top box. The extension outlet should go inside the scale box along with the TI-83 calculator. All flyers should go back into the blue envelope folder which goes into the open-top box with the leftover bags.

7) Greet every customer that comes to the Stand. Ask them if they have any questions, and if they've been the stand before (if you don't recognized them of course). If its their first time or don't seem to know much about the stand, tell them its a mostly student-run organization that sells food grown on campus by students and also fruit from ALBA organics. Encourage them to visit our blog for recipes (stanfordproduce.wordpress.com) and news links about sustainable agricultural issues. Show them the binder of recipes so they can get a sense for what we have on our blog. Provide more information as they ask questions.

8) Please try to increase sales whenever possible. For example, if someone is spending $4, ask them if they'd like to spend over $5 to get 5% off. Similarly, if they're spending around $8 or more, ask them if they'd like to spend over $10 to get 5% off plus the 10% off coupon. It also doesn't hurt to ask a customer when they first come to the stand if they know about our special promotions and explain the 10-10-10 deal to them if they say no. Also, if we're almost out of an item, say turnips, and a customer is planning on buying most of what we have left, ask them if they would be interested in purchasing all of it. If they're hesitant offer them 2% off for buying the rest of it (and off course mark this extra discount on their receipt).

9) Promote both stands on both days. On Fridays tell people we're also open on Tuesdays at Munger from 11am-2pm and accept credit cards and stanford cards there. On Tuesday tell people we're open on Fridays at Tresidder from 11am-3pm.

Thanks and keep up the great work!
Nicole