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September 20, 2010

Eats, treats, to go | A conversation with Gay Dion, founder and owner of The Good Kettle in Stockton Springs

Photo/Courtesy The Good Kettle Gay Dion, center, with Martin Gottlieb and Colleen O'Donnell

The Good Kettle
247 U.S. Route 1, Stockton Springs
Founded: November 2009
Employees: 5
Startup costs: Approximately $138,000
Projected revenue, year one: $104,000
Projected revenue, year two: $156,000
Contact: 567-2035
www.thegoodkettle.com

 

What is The Good Kettle?

It’s a year round home-style carryout, featuring packed picnics, soups and sandwiches, fine wine and cheeses from all over the world, homemade marmalades and chutneys and beer made right here in Maine. It started as a vision and grew into a reality with the purchase of a tired and weary building located on U.S. Route 1 in Stockton Springs. We are trying to do as much local as we can, and are striving to provide our own produce. We bake cookies and have other baked goods as well. We are not a restaurant, but we do provide outdoor seating so people can enjoy our products here if they’d like. We also make deliveries to the boaters in Stockton Harbor.

Why did you start the company?

I am 60 years old and needed something to do (chuckles). After spending the last 10 years out of the work force, volunteering my time, effort and money into community affairs, I found the need to do something creative to invest my energy into. I love to cook and I am a natural caregiver. And after a couple of years contemplating my options, I decided to look for a place to provide and cater to the public. I wanted to expand from just marmalades and chutneys. I had a vision and was determined to make it all happen. So, my husband and I bought an old building, purchased kitchen equipment and established relationships with local vendors and opened in May. Each day brings new challenges and changes.

How do you market your business?

By networking through area business chambers, supplying a quality product at a reasonable and affordable cost to the consumer, word-of-mouth advertising, our website, advertising with local publications and TV and contributing to community charities and organizations. Word of mouth is definitely the biggest right now. When we first opened up, the Belfast Chamber of Commerce was very helpful. We first did advertising in the paper, but then moved onto farmers’ markets and trade shows. We had a grand opening in June where we featured Stone Fox Farm ice cream, played music, and shared our produce with the community. Really, it’s all about simplicity for me. I personally pass out menus to motels and bed and breakfasts. We don’t have much money, so we do the best we can to get our name out there, word of mouth.

How do you finance this business?

My husband and I finance everything out of pocket.

What has been the biggest challenge running this business?

Finding the right employees to take responsibility and to make a commitment to the business. It has been difficult to find employees suited for this type of work. We have a retail storefront and a kitchen … but it’s especially tough to find kitchen staff. I want people with good attitudes. There is a better flow of business when everyone gets along. Keeping expenses at a minimum is another challenge.

What has been successful about your business strategy?

Word-of-mouth advertising has been huge. People come in all the time saying they heard about us from somebody else. It’s all about getting your name out there. We also found the right contact through networking opportunities, dedication to the business, hard work, commitment, honesty, fair play and treating all (vendors, suppliers, customers, employees and business associates) with respect and value as human beings.

What are your goals for the future of this business?

I would like to provide a service for the community. I am trying to attract local natives, tourists and visitors, residents from away and the summer people. I try to carry something in my store to accommodate the local community as best as possible. I’d also like to put out a produce table in front, being mindful that all local businesses are in need of support. So, we felt it important to utilize the local farmers for many of the fruits and vegetables we use daily. I also hope to adapt to the changing economy and cater to the needs of the consumer as best as possible.

Interview by Kayla Collins

 

New Ventures profiles young businesses, 6-18 months old. Send your suggestions and contact information to editorial@mainebiz.biz.

 

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