&gt; I&#x27;ll echo the GP post - I&#x27;m a bit surprised at the amount of surprise. Maybe we need to be doing a better job of educating people about these things (or conversely, maybe we need to do a better job of sticking our heads outside our respective bubbles).<p>I get everything you&#x27;re saying and as I said I am not in the same industry but I&#x27;ve taken cursory looks and 2,000 still seems high to me. But I&#x27;m not saying they&#x27;re doing it wrong and I have to be right, etc; I would just love a breakdown to get an idea for how they manage &#x2F; use so many employees.<p>For instance Nabisco has a large factory that has 1,200 employees that handles the making, packaging and shipping out of about 320 million pounds of snack food a year. Granted they&#x27;re a crazy huge company so not comparable but it shows what 1,200 people can do to some degree in food manufacturing but obviously there are huge differences there. It&#x27;s hard to find a company of similar market size that I actually know of to compare employee counts.<p>Do you have any references for employee utilization &#x2F; counts at various food manufacturers &#x2F; distributors?