Innkeeper's Story

presenting

PJ & Frank

from Lime Rock Inn

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We are self-proclaimed “corporate refugees”
trading commutes, business meetings and org charts
for a much more rewarding and “hands-on” career.
I was a commercial lender having worked 18 years
for both banks and commercial finance companies.
The last decade was focused on assisting small
business owners realize their dreams by providing
financing through the US Small Business
Administration programs.

PJ’s career started as a Case Manager, then a
Supervisor, for the American Arbitration
Association (AAA). This AAA provided alternate
dispute resolution, and PJ spent the last decade
in the personal injury group. The organization’s
main purpose was to provide welcomed relief for
the over-burdened judicial system. We both
changed jobs in 2004 in hopes of finding better
opportunities which did not materialize, and we
realized bigger change was necessary. Within a few
months, we were exploring alternatives.

Maine was a favorite vacation destination, and
PJ’s parents retired here and recently moved to
the coast to be closer to us. We were interested
in purchasing a historical home having completed a
substantial renovation of a 19th century farmhouse
in Central New Jersey. While often tedious work,
we found it to be fun and rewarding.

In my former life, I spent as much as 75% of my
professional time in out-of-town business travel
which introduced me to the lodging industry. In
fact, I often tell a story about attending a
tradeshow in Las Vegas, NV. As I was leaving for
the day, I said to my colleague that I was going
home. She looked at me puzzled because it was
only the end of the first day of a three-day
event, and asked why I was returning to the East
Coast. I realized that I had referred to my hotel
room as “home” because of my transient lifestyle
at that time.

That story really hit home after we purchased the
inn because that is our ultimate objective to make
our guests feel the inn is their home away from
home. Every policy and practice we employ is
after thoughtful consideration of how it might
impact their experience. If it’s not good for the
guest, we simply don’t do it.

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