Table 2 Store and manager baseline characteristics, overall and by study conditiona
| Â | Overall | Intervention | Control | Â |
|---|---|---|---|---|
Mean (SD), Median (Range) or % (n) | p-value | |||
Stores | ||||
 Years store in operationb | 23 (19) | 16 (16) | 30 (19) | 0.13 |
Sq. footage of sales floor | ||||
 Manager/owner reportb  Measured | 5,799 (5,283) 4,083 (3,694) | 6,757 (6,473) 3,900 (3,188) | 4,840 (4,052) 4,267 (4,360) | 0.52 0.85 |
Number of stock keeping unitsb | 5,000 (500-120,000) | 4,000 (500-120,000) | 7,000 (575-100,000) | 0.56 |
Weekly sales in $b | 39,250 (27,954) | 39,125 (30,053) | 39,500 (27,526) | 0.98 |
Weekly produce sales $b | 7,190 (5,522) | 6,971 (6,247) | 7,700 (4,424) | 0.86 |
Cash registers | 3 (1-5) | 3 (1-5) | 3 (1-5) | 0.75 |
Aisles | 4 (2-9) | 4 (3-9) | 4 (2-7) | 0.79 |
Avg. customers/weekdayb | 550 (150-1,450) | 600 (250-1,450) | 450 (150-1,250) | 0.53 |
WIC authorizedb | 69% (11) | 63% (5) | 75% (6) | 0.59 |
SNAP retailerb | 88% (14) | 100% (8) | 75% (6) | 0.13 |
Produce distributorsb | 5.5 (2-15) | 5.5 (3-8) | 5.5 (2-15) | 0.79 |
Prepared food dept. | 38% (6) | 38% (3) | 38% (3) | 1.00 |
Bakery/Tortilleria | 25% (4) | 25% (2) | 25% (2) | 1.00 |
Number of employees | ||||
 Part-time  Full-time | 3 (0-20) 6 (2-40) | 3 (0-8) 5 (3-40) | 4 (2-20) 8 (2-30) | 0.24 0.75 |
Store circular available | 56% (9) | 63% (5) | 50% (4) | 0.61 |
Managers | ||||
 Male | 88% (14) | 100% (8) | 75% (6) | 0.13 |
 Latino/Hispanic ethnicity | 47% (7) | 50% (4) | 38% (3) | 0.78 |
 Manager was also owner | 50% (8) | 38% (3) | 63% (5) | 0.32 |
 High school graduate | 88% (14) | 88% (7) | 88% (7) | 1.00 |
 Years managed store | 7 (7) | 7 (8) | 8 (7) | 0.67 |
 Training in retail mgmt. | 63% (10) | 50% (4) | 75% (6) | 0.30 |
% of customer contact | Â | Â | Â | 0.33 |
 ¼ of shift  ½ of shift  ¾ of shift  All day | 31% (5) 31% (5) 25% (4) 13% (2) | 25% (2) 38% (3) 13% (1) 25% (2) | 38% (3) 25% (2) 38% (3) 0% (0) |  |