Kasmans learn lessons on the job as B&B owners

Three years ago, Doug and Roxy Kasman left their Spokane careers for a new adventure as innkeepers on northwest Washington’s San Juan Island.

In a Jan. 13, 2013, Front and Center profile, the Kasmans acknowledged they didn’t know what they were getting into. But they were ready for a change.

“Rox always wanted to live on the coast, even though we grew up in Montana,” explained Doug Kasman. “She loves the ocean, and saw owning a B&B as a way to be near the water.”

The property they purchased – Kirk House – is only four blocks from the Friday Harbor ferry terminal.

But as the couple discovered, four blocks might as well be 4 miles when you’re stuck cleaning toilets, ironing sheets and baking treats for the next incoming tide of guests.

And the pay?

“We didn’t expect the B&B to make money,” Doug said in 2013, “so we needed enough in the bank to maintain us for the next seven to 10 years.”

Occupancy has picked up since then, and the Kasmans have found ways to cut costs. They also have a new exit strategy.

During a recent visit to Spokane, the couple shared what they’ve learned during the past two years about B&Bs and themselves.

S-R: When we spoke in 2012, you seemed a little shell-shocked by your introduction to innkeeping. Was there ever a point when you considered bailing out?

Roxy: Last summer, when we were at 99 percent occupancy, there were weeks when I thought, “Oh, my gosh, we can’t keep doing this,” because we were so exhausted. But the fact that we made it through that time convinced me we could do anything. And since then – particularly during this break – I am happier than I’ve ever been.

S-R: How about you, Doug? Was there a turning point?

Doug: I always wear rose-colored glasses. I know everything will be OK, in part because our skill sets are so complementary.

S-R: Two years ago, Doug, when asked how long the innkeeper honeymoon lasted, you replied, “Until high season, when we went six weeks without a day off – practically not an hour off.” Has your schedule improved?

Doug: This past year we went four and a half months without a day off. The only time either of us got away was once when Rox made a run to Costco (on the mainland) to buy stuff, and six weeks later when I went.

S-R: Do you have help?

Roxy: Yes, we hired a local teenager the second summer to help clean rooms.

Doug: But having a part-time employee increased Rox’s work, because of Labor and Industry requirements. It’s insane what (information) they want for a high-school kid who only works 15 hours a week.

S-R: Have you ever had another couple fill in to give you a break?

Roxy: No. Guest innkeepers are so expensive that our rates might not cover their cost.

S-R: What efficiencies have you learned?

Roxy: We prep for breakfast the night before. I’m not a morning person, but all I have to do now is get over there in time to turn the oven on. (The Kasmans reside in a 700-square-foot cottage adjacent to Kirk House.) Also, afternoon treats tended to be a stress point for me, so now I make double batches and keep fresh dough in the freezer, which saves time.

S-R: What are you better at, Doug?

Doug: I can iron the hell out of any sheet or pillowcase. (laugh)

S-R: Why do you iron them?

Doug: Because guests comment on it. They ask, “What kind of sheets are these? We have bazillion-thread-count sheets, and they’re not as comfortable as yours.” All we use are well-worn JC Penney sheets we inherited from the previous owners.

Roxy: Doug also irons them because he enjoys it. It’s relaxing.

S-R: How would you characterize each of the three seasons you’ve been innkeepers?

Roxy: The first year, we had no idea what to expect, and we learned a lot from our guests. By the second year, some of the excitement of greeting guests wore off. This past year, we were less tolerant of guests who didn’t respect us or respect the house as much as we wanted them to.

Doug: We didn’t let people get away with things such as arriving at 9:30 in the morning when we’re still serving breakfast. We let them drop their bags off and give them a map, but they can’t check in until 3 in the afternoon. Our responsibility is to our current guests.

Roxy: We’ve set more boundaries, and spend less one-on-one time with guests than we did the first year. If we’re done with our work, we don’t stick around until people get back from their excursions. We’re back at the cottage, or Doug is in the garage working on a project.

S-R: Roxy, you chose Kirk House partly because it was a way to be near the ocean. Have you taken advantage of that proximity?

Roxy: No, we live vicariously through our guests. We suggest walks or local sites other guests have told us about.

Doug: We try to make time on Friday afternoons to walk those four blocks downtown and look at the water. Otherwise, we forget what day of the week it is.

S-R: Two years ago, you said you didn’t expect Kirk House to make money. Has it?

Roxy: From an IRS standpoint, yes. We’ve had to dip into savings a little bit to cover the three months we’re closed. But we take salaries, and the business covers our health insurance. So overall, the income is better than we expected.

Doug: We bought the property when the market was low. My hope is that we’ll get our return on investment when we sell.

S-R: Originally you planned to operate Kirk House for a decade. What’s your exit strategy now?

Doug: We’re thinking after two more years we’ll probably put it on the market, knowing it could take another three years to get a buyer. But it may not. Three different Realtors approached us last year claiming to have clients looking for a B&B to purchase.

S-R: What did you pay for the business and the property?

Roxy: Together, around $675,000.

S-R: And what would you like to sell them for?

Roxy: Around $1 million.

S-R: What advice would you offer someone contemplating this career?

Roxy: We have young couples who come in with grandiose ideas about hiring out the cooking and the cleaning. Well, you need more than four bedrooms to pay someone to do the work. I’d recommend someone thinking about buying a B&B shadow the innkeepers from the time people check out at 11 to when new guests arrive at 3, and see how much work happens during those few hours.

Doug: And I’d encourage them to schedule time away from the business.

S-R: You say that, but …

Doug: Last year was so good, it snuck up on us. We will do it this year – we’ll block out the calendar before people start booking.

S-R: But when you schedule breaks, you sacrifice $1,000 a day in potential revenue.

Doug: True. In early November we went to a Seahawks game which happened to coincide with the Friday Harbor Film Festival. So not only did we spend money in Seattle, we lost a weekend’s worth of income when we would have had a full house.

S-R: Was it worth it?

Doug: Yes, it was a great game.

S-R: What do you like most about your job?

Roxy: The three and a half months we get off. (laugh) And the anticipation of a new season. We have high expectations for 2015.

Doug: I love Kirk House itself. It has such an amazing history.

S-R: If you could get rid of one part of your job, what would it be?

Roxy: The laundry – six loads every single day.

Doug: Some of the surprises. We have low-flow toilets, and it seems certain guests want to use a roll and a half of toilet paper every time they go to the bathroom. But we have a motto – an old Polish saying: “Not my circus, not my monkeys.” There are some things we can’t do anything about.

S-R: What about when the stress becomes too much?

Roxy: I drive around the island, hoping the ferry will be there when I get back, so I can escape. Luckily, it’s never there. (laugh)

S-R: Do you ever fantasize about what it would be like to be guests at Kirk House?

Roxy: That’s my dream – to come to Friday Harbor as guests and see all the wonderful sites we never get to see.

Doug: Maybe we should make the sale of Kirk House contingent upon our being invited back for a few weekends.