By Rayjaun Stelly, The Seattle Medium
While many people around the world are optimistic about a return to normalcy after nearly three years of suffering through the COVID pandemic, many business owners have made changes to their business model in order to adapt to the changing environment invoked by COVID.
From a historical and economic perspective, COVID has been devastating. Many people lost their jobs, others, who were able to maintain their jobs, were forced to work less hours, which for some was barely enough to cover their monthly expenses.
Many businesses suffered major financial setbacks, as some were forced to shut down for a period of time due to government health restrictions, with a significant number of businesses shutting down for good.
However, some businesses were fortunate enough to stay open throughout this pandemic and thrive, while others were able to make the necessary changes to stay afloat.
While there are many horror stories related to businesses and COVID, there were some businesses owners that were able to take advantage of opportunities created through COVID to pivot into a more fruitful direction for their business.
Bakari Hayes, owner of a Seattle-based clothing brand called ‘Basics’, went from selling his clothing at pop-up shops throughout the city to opening his own store this year, and spoke about his transition and adjustment in business during 2022.
“Business was ok, it can always be better. The transition from doing pop-up shops to a permanent space was a huge adjustment,” says Hayes. “I am learning how to adjust to all the things that come with owning a shop and it is hard but a much-needed adjustment.”
While Hayes is optimistic about the new direction of his business, he prefers not to speculate about failure or success. Instead, he chooses to focus his energies on working hard and making any necessary adjustments that will help grow his business.
“I try not to set expectations because if they don’t happen, I get super down on myself,” says Hayes. “But I do hope more people take advantage of the space we’ve built and use it to their advantage. We opened this space to provide [a venue] for all the creatives in Seattle to showcase themselves.”
Mary Wesley, owner of Flowers Just For 4 U in Seattle’s Central Area, experienced some difficulty like many other businesses in Seattle. From the city shutting her business down for 18 months because of their decision to upgrade their water line, to being displaced from her storefront on 23rd and Jackson due to a new apartments complex being built, Wesley managed to survive and keep her business afloat thanks to the generosity of community members who helped raised over $26,000 for her business through GoFundMe.
Now with 2022 coming to an end, Wesley reflects on the success of her business this year, stating, “business is better than the year before, because of COVID. Now that people know I’m here walk-ins increased, and customers will call and come in to pick up their orders.”
Theo Martin, owner of Island Soul Rum Bar & Soul Shack in Columbia City, also made some adjustments to his business model during COVID, transitioning from family-style sit down restaurant to a 21 and over bar in order to maintain consistent cash flow. While local COVID restrictions limited capacity and seating options, Island Soul was able to expand their outside seating capacity to allow dining for all ages.
According to Martin, due to the pandemic, more of their traditional customers were opting for takeout rather than dining in. In response, Martin listened to the advice of his staff and customers and opted to target a 21 and over crowd.
“[We turned] the restaurant into a bar during the pandemic just to make the business work,” says Martin. “Because customers under 21 didn’t care to dine in, but those of age wanted to get out the house and have a drink.”
By making that improvement, Island Soul’s business continued to be successful. The change in business their model also allowed them to cater more weddings and other events than they were accustomed to doing before the pandemic, and with that their catering has skyrocketed.
“We were busy from a catering standpoint in November at 50% and December at 80%. Catering every day except Christmas and the day after,” said Martin.
With everything thrown in the direction of potentially trying to hinder his business, Martin made the necessary changes which resulted in Island Soul becoming one of the top restaurants in Seattle.
When asked about his goals for the restaurant moving forward, Martin expressed, “The goal is to keep going, and being even busier. Having return business, wanting people to come back and bring others.”
“We know we’ll have to reach out and do more,” Martin continued. “Checking out more social media, print media, and teaming up with other groups to promote what we do. The goal is to get better at the things we did. Heading into 2023, personally I want to grow in family, friends, and business.”
