Mainebiz

V O L . X X V I I I N O. X X V I O C T O B E R 3 1 , 2 0 2 2 26 FA M I LY OW N E D B U S I N E S S F O C U S "Sometimes we will start out with different first blush thoughts on an issue, but we trust each other's instincts and listen to each other," Karen says. She adds, "We balance each other out. When I'm frantic about something, Kevin talks me off the ledge. And I do the same for him. It is all about balance and perspective." Time to marinate decisions Wife-and-husband Paige Piper and Robbie Carroll leased space in Portland to expand manufacturing capacity for their Chatham, Mass.-based candy- making business, Candy Manor. Early in their ownership, both wanted to learn each department, from the storefront to production to the kitchen. Administratively, their backgrounds provided a logical division, with Carroll working on finance and the website, Piper on operations and human resources. "At the beginning, it was as bit of 'learn as much as you can get your hands on,'" says Carroll. "But we did both gravitate towards our skillsets." Still, both remain involved in all aspects as needed. "It's come in handy during busy seasons like the holidays or during the pandemic when we've needed all hands to keep things moving," says Piper. "You can catch Robbie any day updating website product changes, running analysis of products for an upcoming holiday, or cooking up some caramel. You can catch me meeting with our shift managers, working with our vendors, or supporting a department with a call-out." As time passed, both grew into specific roles, with Piper as general manager running the store- front, kitchen, production and mail-order and Carroll settling into the storefront and as a behind- the-scenes contributor. "I happen to really enjoy data and analytics, so I took on finance, managing the website and email marketing, and a boatload of spreadsheets to help make business decisions and start to adopt more technology into a world of pen and paper inventory," he says. He adds, "It all happened pretty organically, as we both followed where our strengths led and the roles kind of carved themselves out." After starting their family and with the growth of the mail-order business, their roles shifted a bit, with Piper being more the CEO, managing the Portland mail-order facility, supporting the Chatham store's general manager, answering emails and dipping or packing chocolates. Carroll is more the CFO and stay- at-home dad, pitching in here and there and cooking occasional batches of fudge or caramel. » C O N T I N U E D F RO M P R E V I O U S PA G E Enhanced Incentives for Maine Hospitality Businesses For more information, scan the code to the left or visit efficiencymaine.com/at-work/ hospitality/hospitality- retrofits-fon/ "The restaurant is much brighter and warmer since the heat pumps and new lighting were installed," said Black. "I have definitely seen a decrease in my electricity bill. It was a hard year at the restaurant, and the lights and the heat pump made me excited to get back to work." Meghan Black, owner of Humble Comfort Food and Spirits in Brewer, worked with Efficiency Maine to install two heat pumps and LED lighting throughout the restaurant. With the upgrades, the business has reduced energy costs by more than $1,700 a year. Incentives available for Variable Refrigerant Flow and heat pump systems, LED lighting and more. P H O T O / C O U R T E S Y O F R AY E ' S M U S TA R D M I L L A N D M U S E U M Kevin and Karen Raye, owners of Raye's Mustard Mill and Museum in Eastport, say they are a team when it comes to strategic decisions and the overall direction and expansion of the business.

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