I’ve been doing fieldwork for the past couple of weeks, which often means stopping in at a variety of grocery stores for quick bites to eat or bathroom breaks.

In making the rounds, I saw a couple of things I thought were worth sharing.

Andronico’s, Berkeley

I thought this was an interesting way to extend the function of the mirror, and a good reminder of how much more you gain from feedback when it’s deployed at just the right time and place in a process.






Whole Foods, San Francisco

This was without question the most fragrant cheese counter I’ve ever encountered. I was standing with my back to it, looking at the fruit, and I kept thinking something was wrong somewhere. I finally turned around and understood what I’d been smelling.

Who’s thinking about the customer experience here? What would some alternatives be? Put it near the fish? Or how about near the flowers! A giant plastic dome over the whole thing? Perhaps an information station explaining why cheese can sometimes be stinky…

Two favorite topics – groceries and stories – collide when the NYT profiles a Cleveland-area grocery chain

“One of the things Whole Foods taught us is the need to tell stories” about our products, Mr. Heinen said. In fact, Heinen’s has 50 stories that it trains employees to tell customers about its meat, produce, baked goods and other items.

This month, Whole Foods took another step forward on this front, designating one employee from each store as a “value guru.” Those employees now give regular tours highlighting sales, local and seasonal items and popular selections from its private label brand.

With all the scaremongering over Americans not taking vacations this summer, perhaps the Whole Foods tour will be substituting?