TABLE 1.

Intervention overview and Implementation

Intervention Component	Overview	Implementation/Activity
Tienda manager and employee trainings	The objective was to sharpen managers’ and employees’ business skills to promote the sale of fruits and vegetables (FVs). Three separate 30-minute group training sessions were designed for managers and employees. Total planned training time was 90 minutes per group session. All managers and at least two employees identified by the managers were invited to attend the trainings.	Manager trainings consisted of three modules: Introduction to the program Marketing strategies for FVs Becoming an FV specialist Managers were trained individually. Employees’ trainings consisted of three modules: Introduction to the program Customer service and suggestive selling Becoming an FV specialist All employees were invited to attend the trainings. Employee trainings were conducted in groups. The principal investigator and project manager conducted the trainings. All trainings were conducted in Spanish.
Structural changes	One thousand dollars was allocated to each intervention tienda to implement structural changes to promote the sale of fresh produce.	Project staff worked with managers to identify and install equipment and/or use other materials. Project staff encouraged tienda employees to prepare and sell pronto (fast) paks, ready-to-eat fresh FVs packaged in clam shells or baggies, both approved by the U.S. Food and Drug Administration.
Food marketing campaign	Food marketing campaign was designed for 8 weeks of implementation. The food marketing campaign consisted of POP materials: Posters were used to prompt purchasing of FVs. Recipe cards were used to promote a healthy Latino dish. Promotional business cards provided simple tips for healthy eating intended for male customers. Price signs were used for writing in the price of the product. Streamers were used to promote the produce of the week. FDs were conducted weekly during the busiest weekend day.	Each week a new series of point-of-purchase (POP) materials were unveiled and distributed to tienda staff and customers. POP materials were centered on a recipe that highlighted a traditional Latino dish. Recipes and promotional business cards were handed out during the weekend food demonstration (FD) days by project staff and by tienda staff during the weekdays Shelf tags were affixed to the shelves where canned and frozen FVs were placed. Suggestive selling tips were given to the butcher, prepared-food staff, and cashier to reinforce the messages on the print materials as they interacted with customers. FDs showed customers how to make the recipe of the week. Samples of the recipe were distributed. Shelf tags were used to promote the purchase of other FVs.