SP: As we enter the fall and winter holidays, the impact of COVID is up in the air due to new variants. What challenges is Gelson's preparing for as you start to plan catering for the holidays? PK: Our biggest challenge going into the fourth quarter is staffing. The team has done a great job of balancing the amount of products on the catering menu that need to be prepared vs. brought in from an outside vendor to help mitigate labor shortages. SP: What practices/technologies does Gelson's find most helpful when managing the heavy amount of catering orders that typically come with the holiday season? PK: We leaned heavy into tech last year during Covid, updating our online offerings and during the peak periods adding pickup stations outside our stores to make the process more efficient. We started a call center last year that funneled all the phone orders away from the stores, which helped them focus on production. We are blessed to have great instore and support teams that care and are passionate about serving our customers. r a e Y h e d Prebaked, shelf stable, premium fillings and spices, all in our delicious crust! Quality, Variety & Innovation Since 1945 * gardnerpie.com * 330.245.2030 e Enjoy the Convenience & Quality of Our Pre-baked Gourmet Pies a c C n l e e e l l r b c x i t E 5 E n s t 9 4 f o 7 g a b 1 s 5 l i s i n ehttp://www.gardnerpie.com