It sounds to me like the classic case of an artesan producer getting to a stage where they can't manage the company any more. To give you a (very) simplistic idea, an artesan produces great chocolate on a small kitchen, and the stuff sells like crazy. Then he/she goes on to employing half a dozen employees. Business expands, but now it's not only the product they have to worry about, it's the HR as well. They'll need a good accountant as the profits rise. Sooner or later, they call a call from a BIG client who says "I need 2 tons of your choccies", so crikey, we have to resize, expand, look for marketing expertise, redesign the packaging, move to a larger location, etc. Sooner or later, the original artesan is no longer slaving over a warm cocoa bean, but managing and directing a team of 50 people, thinking business strategies instead of 70% chocolate. It's a whole different kettle of fish!
I can think of 3 chocolatiers over here in Venezuela who started out about 20 years ago. One of them moved to New York and made their exquisite bonbons there. They've been highly successful. Another made his chocolates (deliciously good) on a strict budget, and he's still doing the same. His business has grown, but only just enough to allow him a slightly better lifestyle. Then there was yet another (a Cacao plantation I actually visited in the 90s) where the kids graduated, took over the business and now export their chocolate to Japan, Italy and across the world. Some have the vision, some don't. Those who might feel out of their depth (maybe that was the Hotel Chocolat case) might say "right - this is where I get off with a nice fat nest egg!"