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What was your worst holiday nightmare?

A: In 2002, we had a very large corporate gift basket order for about 50 people. Each basket included a bottle of wine. When we were all done wrapping the baskets, we realized that we had left the wine out of every single one! Instead of pulling all the baskets apart, we decided to bag the wine and attach it with a pretty bow to the side of the basket. No one knew the difference and they looked fabulous. Allyson Nelson, Mad About Food, Inc., Vancouver, BC

A: Last-minute volume orders and problems with delivery can be potential nightmares. If someone wants to place a large order, you are left scrambling not only for product but also for staff to help you out. Asking staff to work harder and looking for more people to hire during the holidays can be very stressful. Evelyn Ignatow, Hyde Park Gourmet Food & Wine, Cincinnati, OH

A: Our second full year in business my wife and I decided to “throw our hats into the gift basket ring during the holiday season. It was only the two of us and we did not know what we were getting into nor did we know how labor-intensive gift baskets were. We found ourselves working 17-hour days and driving two hours to deliver orders. We will never forget those first two Christmases trying to keep up with all the orders. We still do gift baskets, but now we have plenty of help. David Kaufman, The Truffle, Inc., Denver, CO

A: The two weeks before Christmas are always crazy. Running out of bubble wrap and ice packs for mail orders is always a problem and can turn into a nightmare. Running out of caviar can also be a problem. If we’ve promised a customer some and we’ve run out, we have to take the extra time to go and get it—and that takes time away from the store. Valerie Gurdal, South End Formaggio, Boston

Nicole Potenza Denis is associate editor of Specialty Food Magazine.