Karine Vardanyan knows her way around the deli. She started her Publix career as a deli clerk in 2001 and worked her way up to deli manager. Based on her experience, Karine can spot changes in customer preferences and problems affecting her department.   

After the fresh kitchen began supplying the deli with precut meats and cheeses, the amount of meat sliced in the store changed. Karine often noticed that at least half of the Publix Capicola meat loaf expired before it was used up. Capicola is a type of dry-cured ham made from pork and seasoned with herbs and spices. It is used on subs, platters and specialty orders. The amount of waste bothered Karine. She believed the loaf size should be smaller to be more efficient and save on shrink.   

Motivated to share her idea, she logged in to the Idea Spot page on PASSport. Karine suggested changing the meat from a 6-pound to a 3-pound loaf to reduce waste. She received an email acknowledging her submission but didn’t give it much thought after that.  

The Idea Spot team forwarded her idea to the category team within the deli department. After internal reviews, they felt this idea could be impactful. They conducted a pilot program with a smaller capicola loaf size. At the end of the trial, the category team concluded that the 3-pound loaf size would reduce waste and provide significant cost savings. Karine’s simple yet effective idea is estimated to save Publix $265,000 annually.  

Since her submission, Karine has transferred from the deli at #830 to the seafood area at #1501, both in Orlando, Florida. 

In January, Publix President John Goff surprised Karine at her store and gave her the 1st Publix Innovators Driving Excellence and Achievement (IDEA) Award. It included a crystal trophy, a certificate and a cash award. The IDEA award is given to associates whose ideas significantly improve gross profit or save Publix materials, products and labor. 

“Publix is proud to continue Mr. George’s legacy of innovation and listening to ideas for improvements from the associates doing the work,” John said. “As owners, we should all look for ways to improve Publix, do the job better, reduce shrink and save our company money.” 

Karine was overwhelmed by John’s unexpected visit and his announcement of the award. She had no idea her suggestion was being rolled out companywide or how much it would save Publix.  

“I am happy to be receiving this award. When I sent my idea to Idea Spot, I was thinking about how I could help our company,” said Karine. “It means a lot to be recognized for what I’ve contributed to Publix through this program.”   

She believes that Idea Spot encourages associates to improve operations, equipment and product offerings. All it takes is being open-minded and willing to find new and better ways of doing things. Karine encourages associates interested in sending suggestions to Idea Spot to “just do it! What are you waiting for?” 

The new 3-pound Publix Capicola will be in all stores by July. 

To learn more about Idea Spot, visit Publix Community on PASSport.