Avantages
Selling fresh produce to restaurants and hotels is a very respectable job. I enjoy the customer contact and the dynamics of an industry that changes daily. Talking seasonality of fruit and vegetables, along with various elements that play into moving of produce from growing areas to the table. Keeping chefs up to date in industry trends and talking commodity markets.
Inconvénients
The management at this location are out of touch with the customers and employees. There is no sense of urgency. We serve customers who serve guests, we should treat our customers like the are our "best customer". We give excuses rather than solutions and have no plan "B". The cost of fuel and weather related problems in transport effect our business daily.