Nicky and Steve McCarthy look back on the first days of owning their EDIBLE ARRANGEMENTS® business with pride and awe. That’s because they took ownership of their Plymouth, Massachusetts store a week before one of the busiest times of the year—Christmas. (continued below)
“It was a great learning experience,” says Nicky. “I’m proud of how we got through our first holiday. Ever since then, we’ve been going strong!”
Steve is no stranger to entrepreneurship. Prior to investing in EDIBLE ARRANGEMENTS®, he owned several Dunkin’ Donuts stores on Cape Cod.
When the couple’s twins Haley and Ryan were born, Steve divested himself of his stores and took five years off to raise the children with Nicky. When the twins entered school, Steve knew it was the right time to start another business.
“We received an Edible Arrangements fresh fruit bouquet when I was home with the kids,” Steve says. “I had never seen one before, and I thought it was very unique. After doing my research, I saw the great potential this business had for growth.”
“Our kids’ reaction helped us make up our minds too, because they really liked the product,” Nicky adds. “They thought it was the coolest thing!”
Steve also loved the idea of having the Edible to Go™ line of grab-and-go fresh fruit products in the store.
“When guests come in for the first time, they will say, ‘The word on the street is that this is the place to go for the best smoothie in town, says Steve. “And you know what? It is!”
Nicky gives a lot of credit to their dedicated staff for helping them achieve success, especially production manager Jan Guiney.
“She is our rock!” says Nicky. “We would be nowhere without her.”
Nicky’s favorite aspects of owning an EDIBLE ARRANGEMENTS® store are interacting with her guests, and creating the fresh fruit arrangements. She says she is pleased with the new and creative products the EA corporate office continues to introduce.
“Guests will call us and tell us how great and beautiful their arrangement is,” Nicky says. “We want to keep our guests happy, and we want to keep our guests. That’s the most important thing to us—we wouldn’t be where we are now without them.”