Commercial Currents

Business in Uncertain Times:Conversations with Maine's Island & Coastal Small BusinessesIn this episode, we talk with Mark Osborn, the owner and Innkeeper of Topside Inn in Boothbay Harbor. Recently, Facebook released their "State of Small Business...

Business in Uncertain Times: Conversations with Maine's Island & Coastal Small Businesses In this episode, we talk with Mark Osborn, the owner and Innkeeper of Topside Inn in Boothbay Harbor. Recently, Facebook released their "State of Small Business Report," citing hospitality as one of the industries hit hardest by the pandemic, and unfortunately, the Topside Inn is no exception. Mark, a fourth-generation Boothbay Harbor summer resident turned local business owner, bought the Topside Inn with his husband Brian in 2014. Each year since then they've come to expect a fully booked inn during July and August. However, this year, despite the reopening efforts, Mark is seeing a record low number of reservations. But rather than shut their doors, Mark and Brian have decided to use this time to get creative. Learn what they're doing to help deal with the current situation and also use it as an opportunity to rethink their business model. Produced and edited by Galen Koch of The First Coast. _______________ Topside Inn https://topsideinn.com/ Subscribe to the Commercial Currents emails: eepurl.com/b4RMfb Small Business Support: www.islandinstitute.org/smallbusiness Tom Glenn Community Business Resilience Grant: form.jotform.com/201274314776152

Business in Uncertain Times:Conversations with Maine's Island & Coastal Small BusinessesIn this episode, we talk with Sam Richman, owner and chef of Sammy’s Deluxe in Rockland, Maine. As global food systems break down due to the pandemic, we see...

Business in Uncertain Times: Conversations with Maine's Island & Coastal Small Businesses In this episode, we talk with Sam Richman, owner and chef of Sammy’s Deluxe in Rockland, Maine. As global food systems break down due to the pandemic, we see that the restaurants thriving are the ones who were already advocating for and supporting local food systems. Sammy’s Deluxe is known for its hyperlocal supply chain. The menu changes based on what is in season and what they can get from local farmers and fishermen. Because of that, Sam's supply chain hasn’t changed all that much. What has shifted, of course, is how his customers are getting his food. As many restaurants have done, he has shifted to the curbside takeout model and is just trying to figure out the best, and safest, way to run this restaurant in the months to come. Produced and edited by Galen Koch of The First Coast _______________ Sammy's Deluxe https://sammysdeluxe.weebly.com/ Subscribe to the Commercial Currents emails: eepurl.com/b4RMfb Small Business Support: www.islandinstitute.org/smallbusiness Tom Glenn Community Business Resilience Grant: form.jotform.com/201274314776152

Business in Uncertain Times:Conversations with Maine's Island & Coastal Small BusinessesRunning a restaurant in the best of times is a tricky business model to make work. Margins are slim, supply chains are delicate, and the hours are brutal. And...