Quality BY DEBORAH DE LA FLOR, AIFD, PFCI HOLD THE LINE ON QUALITY WHEN VOLUME SPIKES


> High-volume holidays and events like Mother’s Day, corporate events and weddings don’t just expose care and handling weaknesses — they amplify them. Every shortcut, inconsistency in execution and gap in communication shows up when design counts climb and deadlines loom. In our shop, maintaining quality


under pressure requires planning, orga- nization, training for staff and disciplined execution of care and handling funda- mentals to protect freshness and brand reputation. From hydration and process- ing to design flow and delivery, quality and consistency come down to systems that hold up under pressure.


Source for Freshness Sourcing plays a critical role in protecting quality. It’s not enough to order product — you must know how it was handled before it ever reached your shop. That means working with suppliers who you know are consistent with hydration and temperature control, and being clear about your expectations. Don’t hesitate to ask your suppli-


ers how your flowers were handled before they reached your shop — and what safeguards are in place to protect quality. Ideally, product should move quickly from farm to you with minimal time in holding facilities, arrive as fresh as possible and be stored in clean,


well-maintained coolers. Ask how often those coolers are cleaned and how inventory is rotated. You should also expect that boxes are routinely inspected for botrytis, pests or other signs of disease before shipment. If product hasn’t been properly handled upstream, it will show up later in lost vase life and increased shrink.


Control Processing We process every stem into properly mixed hydration solution using a dos- ing system to ensure consistency from bucket to bucket. Guessing at measure- ments or mixing by hand introduces too much variability, and that shows up later in reduced vase life. Clean buckets, properly mixed solu-


tion and a well-organized cooler are essential. Flowers are grouped by type and color, making it easy for designers to work efficiently without searching or disrupting the cold chain. When foam is used, we prepare it


well in advance to ensure full saturation. Taking the time to properly hydrate materials — rather than rushing the process — eliminates dry pockets and supports longevity once the design is complete.


Standardize Execution When multiple designers are producing the same item, consistency starts with clear, shared recipes — and is reinforced through repetition and role clarity. In our shop, each person is assigned


the designs they execute best. Those designers produce in batches, building consistency through repetition. To avoid fatigue, they rotate between a limited number of other designs but always return to the same ones so the look stays consistent. Before designers even touch the


flowers, everything is pulled and orga- nized by bucket ahead of production. This eliminates guesswork and keeps each arrangement aligned with the intended look. Flowers are never taken out of water and left on the design bench — they move directly from bucket to vase. Another tip for maintaining fresh- ness during high-volume periods: We


48 FLORAL MANAGEMENT | May/June 2026 | WWW.SAFNOW.ORG


bring in hardier varieties earlier in the week and use them to build designs to about 85% completion. More delicate flowers, such as garden roses, are deliv- ered closer to the holiday or event, to ensure they are at their peak when used. This keeps production moving while pro- tecting freshness and extending vase life for the customer.


Check Quality at Every Step Consistency is not a final checkpoint — it is built into every step of the process. Designers review their work as they go, and every arrangement is checked from all angles before it leaves the shop. During busy holiday periods, we also have a designated troubleshooter available who ensures that any last-min- ute issues are resolved immediately, protecting both product quality and customer satisfaction. Delivery also plays a critical role in maintaining quality. Take the time to train drivers so they understand how to handle arrangements properly and why it matters. The best systems can fall apart if this step is not executed correctly.


Reinforce the Brand in Every Detail Every arrangement that leaves the shop represents your brand. Care instructions, packaging and presentation all contrib- ute to the customer experience. We include flower food packets and


explain to the recipient how they can extend the life of the product. These small details reinforce professionalism and show that quality extends beyond the design itself. Just as important is making sure


your team is physically and mentally prepared. Keeping staff hydrated, fueled and supported — and maintaining a pos- itive, encouraging atmosphere — goes a long way in helping everyone perform at their best when it matters most.


Deborah De La Flor, AIFD, PFCI, is the owner of De La Flor Florist & Gardens in Cooper City, Florida, and a past president of FSFA International, the Florida state florists’ association.


SHUTTERSTOCK/ Y.P.PHOTO


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52