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

CS: And you said you’ve seen 30 percent growth in the past few years. How have you built out the infrastructure in that time?
FG: We undertook what I’d call a lean manufacturing endeavor about four years ago. Usually when people do that, they find an awful lot of space left over because you’re not maintaining such large inventories. We emptied a floor when we did that, but now this year, the mail order facilitation area is taking up that entire floor that we vacated. The facilitation department doubled this year. I don’t know whether I’ll be able to keep it in this building next year.