Small town, big money: A conversation with Meghan Blair from Fogged In Bookkeeping
The economy looks a little different when you live in a vacation town—especially when that vacation town is the elite’s playground.
Summary
Meghan Blair founded her business, Fogged In Bookkeeping, in Nantucket, Massachusetts. With the big money that rolls into town every summer, it might seem like the place would be flush with cash. But Meghan shares a more stark reality.
“You see a population flux from probably 15,000 tops in the winter to 85,000 in peak summer. The economics that [seasonality] creates for small businesses is interesting. Winter cash flow gets really important,” she says.
During the winter’s slow season, the population of Nantucket struggles with food insecurity. The swings in the housing and labor markets that the rest of the US. sees are magnified on the isolated island, and housing prices are astronomical due to the seasonal elites who arrive in the summer.
While Fogged In Bookkeeping can serve clients from across the US, most of them have at least some connection to Nantucket. As a result, Meghan and her employees intimately understand why getting the numbers right in the summer is critical to surviving the winter.
Meghan shares her journey with host Stuart McLeod on episode 66 of the Accounting Leaders Podcast, discussing the challenges of managing seasonality and maintaining a remote workforce. Plus, she explains the big change Fogged In Bookkeeping is making in 2023.
Volatile vacation towns
The service and hospitality industries struggle the most in popular vacation destinations like Nantucket, where the economy depends on seasonal tourism. As someone who also lives in a vacation town, Stuart notices the challenges of seasonal businesses.
“It's so frustrating for restaurants that I see around here. They serve six people because we're in shoulder season on a Tuesday. Then, the Friday before July 4, you've got a three-hour wait in line at a nice restaurant, and they physically can't get the revenue through the door as fast as they'd like it,” he says.
When it comes to tax prep, seasonal businesses absolutely cannot afford mistakes. They need to know if things are going awry in the moment.
“If you've had a bad season, and you don't know till January, you're done. Live financials are critical,” Meghan agrees. “We're looking at labor costs and food costs with a restaurant every week. Your biggest constraint is what that kitchen can pump out. And that's a human problem, not a for-later problem.”

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