Macon Magazine

All of these local entrepreneurs learned valuable lessons from launching business ventures during a global crisis. For Darrin Ford of A Brooke Haven Lounge, it was patience. "You've got to have the patience of Job to be able to manage through all this. In this type of industry, it's constant learning," he said. "This wasn't our wheelhouse by any stretch, so there's constant learning every day; it's just finding out ways to tweak the business, to do things differently, and that's really the biggest thing. We're learning every day." He advises aspiring entrepreneurs: "Don't be afraid to pivot. Do something different. You go in with one concept for your business, but managing through this pandemic, you have to be open and willing to pivot and do something different, and I think that's one of the biggest things, lessons-wise." Brooke Woods of Yollah Social Kitchen & Garden echoed that sentiment. BUSINESS LESSONS FROM AN ONGOING PANDEMIC "During that time when we were waiting and wanting to get things started, it was very hard to be patient and wait on things to get moving. When you're ready to go and you've already got everything in place, it was a good lesson for me because I think we all can sometimes use a little dose of patience." She also stressed never giving up on your dreams. "If you have something you want to do, never give up on it," she said. "What a great country that we live in that two women, who had no prior restaurant experience, could open a restaurant and be successful even during a very difficult time!" Kaitlynn Kressin of Fall Line Brewing Co. had a different lesson. "Adaptability is super important. Not letting those doors that slam in your face get you down and just finding another door to go through. There's always another opportunity, and if you don't follow those leads and really think them through and make sure that you've weighed out all your options, you miss a lot of those opportunities that are presented to you." As a first-time business owner, Vibez's Chris Martin said the lessons he's learned have overwhelmed him. "A lot of lessons. A lot of lessons in the restaurant industry. Things come along with the business and you just have to be ready for it. Business is going to be up and down, so always be alert and ready for it," he said. He tells prospective business owners that the "number one thing is to believe in yourself. Come up with a great business plan. Bring something different to the area. Put in the hard work and you'll be successful." Being a successful business entrepreneur during this time also calls for another approach. Emily Hopkins, NewTown Macon's director of place, said everything is about relationships. "Think about who your team is and the folks who are doing things similar to what you want to do that you can collaborate with. Talk to other business owners. Get an idea of what you are getting yourself into before you open a business. Talk to someone who will be real with you. It is not for the faint of heart to open a business. It takes a lot of grit, compassion and time." When asked how downtown Macon is faring against the pandemic now, Hopkins said that the economy is improving. "Some of our businesses still require masks, but for the most part everything is back to what it was in 2019," she said, cautioning that things may never be normal. "I think we will still experience disruptions. Like right now, we can't get cups for First Friday. But, I think that the people in the state of Georgia are moving forward so this would be the new normal." Next, we'll feature businesses that experienced a unique growth pattern during the pandemic. Who are these innovators, and what made that upward trajectory possible during a global crisis? 64 maconmagazine.com | FEBRUARY/MARCH 2022

• Cover