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

CS: How did you deal with it?
FG: I hired a catalog consultant, Tony Cox. He deals almost entirely with food. He helped us get things together.

CS: Did you hire additional staff then?
FG: Oh yeah. We had to. The catalog business is on a 30 percent growth curve every year. We used to have one person, now we have to half a whole phone staff and fulfillment place. My daughter is the catalog manager, and she works very closely with Tony.