Mainebiz

W W W. M A I N E B I Z . B I Z 25 S E P T E M B E R 5 , 2 0 1 6 S TA R T U P S & E N T R E P R E N E U R S H I P F O C U S manufacturers, sustainable energy and construction companies, convenience stores, markets and a high- end eldercare facility offering memory care services. "Whatever business comes in the door, we'll help them. And if we cannot, we will help them find the technical expertise they need," he says. Sometimes the issues go beyond business, to lifestyle. "When clients start a business, one of the things we talk about is the time it takes," he says. "Let's say you're working a nine-to-five job, you have a salary, health benefits, paid time off. We talk with them about what's going to happen when they no longer have a salary, when 40 hours a week at work turns into 80 hours. We open the lens to look at the big picture." Swanson has seen some trends among Maine's small businesses, which he says generally fall into one of two categories — people creating jobs for themselves, and people creating companies to grow, merge or sell. Another trend is the growth of agriculture-related small businesses. "Maine last year was the only state that was a net positive producer of agricultural jobs in the country," he says. "at's a trend that probably started back in the mid-90s. It grows out of people's desire to have fresh, local food, and food security. Maine has great land and a long history of agriculture, and a lot of young entrepreneurs are saying, 'is is the lifestyle we want and the business we want to be in.'" Maine-grown business, Maine-grown products Which leads to the Brodeurs, who leveraged the Maine-grown potato. "She came to me with 'the big idea' that, like many entrepreneurs, didn't have quite the right fit in the market," Swanson recalls of his first discus- sions with Kelly. "As we talked, she refined her idea. One of her strongest qualities is that she's commit- ted to what she's doing." e idea around the product itself was fine, says Swanson, who was delighted to gain first-hand knowl- edge of Brodeur's products during the testing phase. "One of the great things about working with food companies is that I get to sample their prod- ucts," Swanson says. "at's a lot of fun." Discussions were more about market penetration. Initially, Brodeur envisioned farmers markets and retail. Swanson helped her run the numbers and they landed on wholesale distribution as more cost-effective. "Kelly was great because she's good at figuring out how to be economical with startup costs but also get the quality of product she wanted," he says. "She saw there was a good profit margin, depending how much she sold, if she went into wholesale distribution." e couple placed their first run of chips at Bow Street Market, which supports local vendors. e business evolved with accounts in Portland and that led to contacts at other markets and restaurants. "It took off," says Brodeur. "We started with two flavors, Ordinary and Maple. And we just finished our launch of three new flavors." ose are ankful, inspired by anksgiving stuffing; Cookout, with applewood-smoked Maine sea salt and black pepper; and Plain Maine, a no-salt chip that was a popular request when the Brodeurs made chips on demand at farmers markets. Contact Perkins Thompson at 207-774-2635 or perkinsthompson.com Solutions start here. Perkins Thompson. With a history spanning nearly 150 years, a thorough comprehension of today's complex legal environment, and a genuine commitment to each client's future, the attorneys and staff at Perkins Thompson are ready to meet your needs. Put our years of experience to work for you. Real Estate Group E S TA B L I S H E D 1 8 7 1 From left: Melissa Murphy, Pete McDonell, Julie Ray, Paul Pietropaoli, Gordy Scannell PT.realestate.indd 1 1/27/16 9:48 AM C O N T I N U E D O N F O L L OW I N G PA G E »

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