Patrick explains that his family-owned business, which started as a manufacturer of Italian goods, has expanded to include hot sauces and barbecue. They supply both retail and food service, with a 50/50 split between the two. The pandemic shifted their focus to retail, but they recovered as restaurants reopened. They source ingredients locally when possible but sometimes need to go further afield due to seasonal availability. Patrick discusses the challenges of maintaining consistent pricing amid rising costs and the importance of adapting to market trends, such as the rise of hot sauces.