A Chat with Frank Glaser, president/owner, James’ and Fralinger’s Salt Water Taffy

CS: You also mentioned you didn’t have much in the way of call center or fulfillment employees. How many catalog employees do you have now?
FG: Being in the food business, selling food through a catalog is seasonal, typically only at Christmas. Everybody who’s in this building is either working on the catalog, fulfilling the catalog, answering the phones or producing the product that goes into the catalog. Literally almost all of the stores. This is a small catalog business, about 60 people.