Against the Grain Gourmet discusses labor issues and supply chains.
When the COVID-19 outbreak started in Asia months ago, Nancy and Tom Cain, the founders of Against the Grain Gourmet, were first made aware of the virus.
Tapioca from Thailand is a main ingredient in the company’s gluten-free frozen pizzas, baking mixes, bread, rolls, and bagels.
“We processed it as soon as we could,” Ms. Cain stated. We have around six months planned. And then what? We’re not sure.
Since then, they have concentrated on making plans in front of supply chain interruptions.
“We have to consider that we are a small business that primarily competes with the large CPGs, especially in the pizza market,” Mr. Cain stated. “We need to plan ahead because we won’t have the same influence to get what we need.”
Before a COVID-19 outbreak forced the supplier’s factory to close, the company was able to obtain six months’ worth of bacon.
Mr. Cain added, “We also use a lot of basil, which has to come from California.” We’ve been discussing what might happen in California if things got out of hand and there were issues with our supply of tomatoes or basil.
There haven’t been many significant supply chain disruptions thus far.
“We tried to protect ourselves early on, and I don’t want to say we got lucky,” Ms. Cain remarked.
Certain locally sourced ingredients have seen price hikes as a result of the outbreak’s domestic spread.
According to Ms. Cain, “we use over a million fresh shell eggs annually.” The price suddenly increased by 50%. We purchase them from a nearby Vermont egg farm. We use a lot of cheese as well, and we have no issues with it. Nonetheless, milk is being dumped by farmers throughout the East. It’s a pretty peculiar moment.
For nearly fifteen years, Against the Grain Gourmet has collaborated with the same nearby farmers. Its solid partnership has enabled it to maintain product sales during the pandemic.
“There is a mindset that says, ‘you watch our backs, we’ll watch yours,’ to some extent,” Ms. Cain stated. It has been quite helpful to us.
Another benefit for the company is that it doesn’t utilize any copackers.
The inconsistent state regulations pertaining to the determination of necessary business designations have given rise to some problems. The business that provides Against the Grain with its bags was ruled unnecessary a month ago.
Ms. Cain stated, “They contacted us and asked us to present their case.” “I emphasized that not only is it impossible to fill food if it cannot be placed in bags, but the population we serve is among the most vulnerable to COVID-19.”
According to her, consumers with diseases like Lyme disease, Parkinson’s disease, celiac disease, and others that could put them at a higher risk for health problems are drawn to gluten-free products.
Consequently, there is a twofold increase in demand for Against the Grain’s frozen bread and pizza.
According to Mr. Cain, “the process has probably been more intense than it has for regular pizzas.” “It seems like our customers become a little more anxious when they don’t get what they want.”
Concerned customers have flooded the company with complaints regarding stockouts. It has also been informed that in certain stores, whole freezers are selling out at record-breaking rates.
Meeting demand has become difficult due to a staffing shortfall. Although no one at the organization has been ill, it has been challenging to get supplies that safeguard employees’ health. Early on, the business had trouble obtaining hand sanitizer.
According to Ms. Cain, “you can’t run a food establishment without having sanitizers.” “We’ll have an alternative if it comes down to it; I had my procurement guy get a bunch of rubbing alcohol.”
It has also been difficult to abide by the Centers for Disease Control and Prevention’s recommendation that face masks be worn by vital personnel.
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Many people answered, “Well, if we had masks, we would come to work,” according to Ms. Cain. “After searching around, we eventually located a supplier who could provide us with masks. When they got to the US, FEMA took them away.
Some employees are concerned about working during the pandemic, even though the company has taken various precautions to lessen the likelihood of an outbreak at its facilities, including as increasing cleaning and putting people in social distancing. The company’s staff has shrunk by around 20%.
Mr. Cain remarked, “The irony is that while businesses like ours are suffering staffing cuts because of people’s fears, you have massive unemployment.”