Opening any new business is a challenge. We were attempting to open a brew pub and distillery pub under the same roof, was not going to be easy to begin with and then add in COVID to get the worst case scenario. But now at least in the middle (not quite the other side yet) I can say we are making it work. We've learned a lot about training your staff, rethinking operations, gorilla marketing and establishing systems and utilizing what's in front of you to innovate and become a break even business. There are a lot of technology tools out there from your point of sale system, social media, training programs and integrating as many of these as possible to make the day to day easier and reaching more potential consumers. How do you pivot your business to meet needs of guests but also exceed expectations? What lines can you reasonably cut in a P&L, what payment plans can you negotiate and what is your reasonable break even to open the doors? What is your service model currently and does it work now? How are you empowering employees to not only learn and be challenged professionally but making the money they need to to pay bills and remain motivated? All of this matters when running a business but gets lost in the daily operations and stress - no brewery or brew pub has the same day to day - it can feel like a constant fire drill but it does not have to be. How are you forecasting sales in the taproom vs any wholesale package or draft against production schedules and what makes sense to remain efficient in the business operations. Be nimble but operate with purpose to be proactive and constantly working on the business WHILE working in it.