Pie is a mostly seasonal product, so coming out of pie season — which runs roughly August to November — it’s immediately time to plan for the next season. Staying ahead is critical to keeping pie operations moving.

“Because of longer lead times for things like packaging and ingredient sources, you have to immediately talk to your retailers to see if they have any packaging changes for the upcoming year,” Edwards said. “You’ve got to start having those conversations immediately.”

Before supply chain disruption, those conversations may have taken place in July. But now, Edwards said, they’re taking place closer to January or February.

“It’s extended that talk, which, in the end, is a good thing,” he said. “It’s the best way to ensure accuracy in the numbers.”

Edwards also noted a shift in capacity for baked pies, which poses operational challenges for manufacturers producing private label pies.

“We’re seeing it slowly go from unbaked to baked,” he said. “One thing COVID did was accelerate that for retailers.”

That’s due in part to the labor challenges that have greatly impacted consistency at the store level, making finished pies much easier to manage in the perimeter. But with a limited number of commercial bakeries producing finished baked pies, it creates huge capacity constraints.

“It makes that planning even more important,” he said. “This is a pivotal time in our industry.”

With all these challenges come opportunities, whether for product innovation or creative operational solutions. To overcome the challenges and capitalize on the opportunities, pie producers must have open communication — with their customers and suppliers — and be open to the prospects that come their way.