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Meet our new Guest Writer: Entrepreneur, Business Owner, and Teacher, Madison Anderson. About: Madison Anderson is from San Diego, California. Before moving to Fort Wayne, Madison was a teacher for four years, teaching special education and reading intervention. In June of 2022, Madison, her husband, and their two-year-old daughter moved to Fort Wayne. Once they arrived, Madison knew she wanted to take a step back from teaching so she could stay home with her daughter before she started preschool. Soon after they got settled, a mother from the school Madison taught at in San Diego reached out to her to see if she would be willing to tutor her son via Zoom. Madison agreed, and soon after, she began teaching his two other siblings as well. Tutoring these children sparked an idea in Madison, and she decided to launch a tutoring business to continue helping other children who struggle with reading. Today, Madison is tutoring 15 kids, but once her daughter starts preschool in the fall, she plans to start accepting more clients. Through our platform, Madison hopes to reach more parents with school-aged children to help provide them with tools for reading instruction. She wants to show parents that there is a correct way to teach reading and educate them on the topic so they can help their kids at home. Aside from educating parents, Madison plans to provide knowledge and inspiration to other teachers who may be looking to start their own business outside of teaching. We are excited to have Madison as a part of the Fort Wayne Business Journal team, and we can’t wait to see all the exciting topics she writes about each month!

As we approach the first weekend in March, anticipation is building for the array of events scheduled to take place this month. From home and garden shows to creating candles at a coffee shop, the weekend is shaping up to be a vibrant and lively one. Whether you're looking to get the littles out of the house or you're wanting to tag along with some friends to enjoy a new experience together this weekend has something for everyone to enjoy and make lasting memories. Fort Wayne Home and Garden Show: 4000 Parnell Ave Fort Wayne, IN 46805 Ausome Glow in the Dark Egg Hunt: 702 Ley Road Fort Wayne IN 46825 29th Annual Doctor’s Day: 1950 N Clinton St Fort Wayne, IN 46805 Candle Making Workshop at Well Grounded Cafe: 14517 Lima Road Fort Wayne 46818 If you have a Fort Wayne Event that you would like to share, email us: info@businessjournalfw.com

The Entrepreneurial Story of Joanna Hersey & Terel Lynn In the world of entrepreneurship, resilience is the key to overcoming adversity and achieving success. The journey from hardship to triumph is a test of character, where entrepreneurs must navigate the twists and turns of fate with unwavering commitment to their company. Terel Lynn and Joanna Hersey, the entrepreneurs behind Smile More Meal Prep and Catering, have experienced the peaks of success and the valleys of adversity throughout their entrepreneurial journey. At the inception of their business, they witnessed impeccable growth beyond their wildest dreams. However, with rapid growth, challenges are often lurking on the horizon. As they outgrew their shared commercial kitchen space and ventured into their own location, unforeseen construction delays plunged the company into financial hardship. Today, we embark on a journey into the story of Smile More Meal Prep and Catering, unraveling their trials and triumphs as they gear up for a remarkable comeback story like no other. As we explore their remarkable journey, it is essential that we take a look back at the formative years that shaped their passion for culinary excellence, business innovation, and resilience to keep pushing forward. Terel Lynn was born in Michigan, but at the age of three, his family moved to Fort Wayne. When describing what it was like for him growing up, he said, "I came from a very messed up background. I was born in Michigan and moved to Fort Wayne when I was three. We were poor and lived in section 8 housing on the south side of town, where I've spent most of my life. I was always the fat kid and always wondered about my place in the world and where I fit in. I was never the popular kid, but everyone knew who I was because I hung out with everyone no matter who they were or what they looked like. Growing up was tough for me. There were six kids in our family in a single-mom household. We kind of raised ourselves because my mom had to work a lot to make sure we could pay the bills. I started working when I was 12 years old. I had a paper route, and I remember going through the streets of my neighborhood on the south side of town in the beautiful '07, doing my route and finding jobs wherever I could. I played sports at South Side High School like most kids, but at the end of the day, I've always loved cooking. Cooking has been my life. I remember sitting at family gatherings, watching my uncle or grandma cook for everybody, seeing everyone smile and laugh, and having a good time no matter what they were going through in life. From an early age, I told my friends that I would one day be a rock star or a chef; there was no option C." After graduating from South Side, Terel went on to study communications at IPFW, now known as Purdue Fort Wayne (PFW). After receiving his degree, Lynn ventured into the world of sales, working for several companies before settling down at PFW as a recruiter. Around this time, Terel would meet Joanna for the first time, but before we get into the details of how they came together, let's take a moment to step back and explore Joanna's early years. Joanna Hersey was born and raised in Detroit, Michigan. When describing her childhood, she said, "I grew up in the metro Detroit area until I was 15. I grew up with three other siblings in a conservative/religious household where my father was a pastor for 18 years, and a commission-only salesman, and my mother was a stay-at-home mom. I was in and out of homeschool and private Christian schools. I was part of a home school band, art class, and math class which college professors taught in the evening. Homeschooling allowed me to excel in academics. When I was 15, going into my sophomore year of high school, my parents divorced, and I moved with my mom and two siblings to Huntington, Indiana. That was the biggest culture shock of my life. In the neighborhood I grew up in, I was the minority. Then I moved to this tiny town, which was completely different from anything I had ever experienced before. At the time, I was bitter and resentful for where my life had taken me, but looking back on it, it just opened up other doors that I'm really grateful for at this time of my life. For example, instead of enrolling me in Huntington North High School, my mother enrolled me in early entry classes at Huntington University. So, I did marching band at Huntington North High School, took a minimum of 2-3 college classes at Huntington University, and then homeschooled for whatever wasn't being covered. By doing that, when I graduated high school, I was already a sophomore in college. When we moved to Huntington, my mom had not worked in 18 years, so for a while, it was hard for her to find something to provide for us kids so I started working from a young age to help pay for my college education and books." When Joanna was still in college, she got a job at Valbruna Slater Stainless Steel on Taylor Street as a storeroom attendant. After two years, Hersey changed careers and started working at Tippmann Sports. During her time at Tippmann Sports, Joanna was simultaneously working on her health. She explained that she had been working out after her shifts and then going home and trying to cook healthy meals. She was beginning to feel overwhelmed by how exhausting it was to think of new healthy meals after a long day of work and a session at the gym. This was when a coworker talked to her about meal prepping. The thought of only having to cook for one day a week and be prepared for the entire week ahead with pre-thought-out healthy meals was very appealing to her. She started to try it, which was around when she and Terel met. Terel and Joanna's first encounter was through Tinder. After their first date, they hit it off and continued to see each other. Over time, Terel started to see Joanna's meal-prepping journey, and at this time, Joanna was primarily a vegetarian, so he would jokingly tell her after she made something that 'it needs some meat in it.' Soon, they combined forces and began to meal prep together every week, and that, combined with exercise, helped them both lose a significant amount of weight. Their friends and family began to notice what they were doing and asked Terel and Joanna to make meals for them too, and after trying their meals, they continued to hear comments like 'Oh, I would pay for a service like this!' With this seed planted in their heads and a vacation with friends planned, the concept of creating Smile More Meal Prep and Catering was just around the corner. In May 2019, Joanna and Terel were on vacation with a group of friends in South Carolina at Hilton Head Island. One evening, during a heart-to-heart conversation, Terel expressed that he would be 30 soon and had always imagined that he would have his own business by then. Joanna responded by saying they should start the meal prep business, Terel should quit his job at PFW, and she would support them. At this time, Joanna was now working for Trinity Health, and she felt confident that they could start this business together. Two months later, on July 28th, 2019, Smile More Meal Prep was officially open for business. In the two months leading up to their official opening date Terel and Joanna worked tirelessly to get the groundwork of the business ready. Terel came up with the name Smile More based on his childhood memories of going to family gatherings and seeing everyone so happy while eating good food. He said he used to wish he could bottle up all that joy and give it to others so they could 'smile more.' Joanna added that the name represented smiling more because of eating good food and the amount of time their clients would have back if they didn't have to plan for every meal they would have throughout their week. Next, they had their logo created, a website put together, and rented out a space at a shared commercial kitchen to get started. Within the first week after they launched the company, they already had 11 customers, which equated to 89 meals, and before they knew it, they were averaging 800 items per week. We asked them what the most challenging part was initially, and Terel said, "Not knowing what we were doing, that was a big challenge. We were kind of winging it. We knew I was a good salesperson, we had a great working relationship, and we knew what the other person was good at. We did our best to continue to grow the business while trying to manage our relationship, and that was tough. Being in a relationship and running a business together is probably in the top three hardest things I've ever tried to do. You make so many sacrifices, and our relationship was a sacrifice we made for the business." Joanna added to this by saying, "There was no work-life balance. That was definitely a huge challenge, but when I think about those really early days of Smile More, a huge challenge was trying to find the most efficient way to do things because we launched it pretty quickly. We had this saying early on that we would do better the next week than the week prior. It was constant in the kitchen. After a weekend, we would debrief what went well and what didn't, talk with the team about ideas, and have them implemented the next week. We were growing quickly organically; we did not put a penny towards marketing. It was organic growth through social media and word of mouth, and we were growing constantly, so it was just trying to keep up. Building and adding to a team, training them, and creating tools for the business took hours upon hours to create." We asked what the business structure looked like when they first launched. Joanna told us that the menu they started with allowed customers to choose one protein and two sides from an established list for their meals, but they had to commit to three weeks at a time. As growth continued to rise, COVID quickly approached the United States, threatening to shut down all businesses worldwide. Once the COVID shutdown took place, Smile More was put on pause, and Terel and Joanna took that time to work on the company. Once they got back into the kitchen, they removed the three-week commitment portion of the business model and started allowing customers to purchase meals for however long they needed. With individually packaged meals becoming more popular due to COVID regulations, the company's growth continued to rise. As regulations started to loosen, Smile More was still growing, and at the peak of their success, they had 55 employees working with them to get meals to customers. Within that first year, they also started to offer catering services, which helped the company grow tremendously. With this growth, Terel and Joanna could do what they have always been passionate about: giving back to the community. They frequently gave out free meals to those in need, gave away leftover food to families, purchased backpacks and school supplies for kids, and adopted families to give them gifts during the holidays. Although growth is essential in any industry, challenges are bound to follow when it happens rapidly. With the number of items they were creating and the space they needed to store their food, they were quickly outgrowing the shared commercial kitchen they were at. It was also getting costly and cutting into their profits. With this knowledge in mind, Joanna and Terel ventured out to look for a location they could call their own. They knew they needed a location for a large commercial kitchen, but they were also looking for a building that would allow them to offer a space for a community center. With their realtor's help, they found an old school building at the end of 2021 that they were able to lease a floor in to create the perfect new location for Smile More. The building is located at 2310 Weisser Park Ave. Now that they had their new building, renovations began with the expectation that it would be ready for them to transfer from their current location to the new building within six months. Due to constant delays for various reasons, the construction process took two years. During that time, Terel and Joanna were paying not only for the new building but also their very high monthly rent at the shared kitchen, causing their funds to dwindle. As time progressed and delays continued, they were forced to put their meal prep services on hold and focus primarily on catering. With no additional funds available, they also had to stop giving back to the community, which was incredibly hard for them to do. Throughout this time, things became very hard for Terel and Joanna. They had to reduce staff drastically and oftentimes spend money from their personal accounts to keep the business going. On the brink of bankruptcy, Terel and Joanna refused to quit. They knew this business was everything they ever dreamed of, and if they kept pushing forward, they would eventually get back on top. Finally, in August 2023, they moved into their new building, and now it was time to start rebuilding their company from the ground up. After getting into their kitchen, they relaunched their meal prep service with a new twist. When we asked what meal prep looks like today, Joanna said, "I like to describe it like the Crumble Cookie method. Where it's a brand new menu every week with no guarantee that any meal will ever be repeated, so if you want to try this item, now may be your only chance. We have people order one of everything because they don't want to miss their opportunity." Today, Smile More offers more than just meal prep and catering services. They are also incorporating cooking classes, providing affordable kitchen space to other culinary businesses, and finding new ways to best utilize their building to help the community. Although they can finally use their new space, several areas of the building still need to be completed due to needing more funds. To try to get the final renovations completed, Terel and Joanna launched an IndieGoGo campaign offering special perks to those willing to donate towards helping them complete the building. When we asked Terel and Joanna what their hopes are for the company's future, Joanna said, "The hope for the future is to once again have a profitable and thriving business that we both have a passion for. I think that was a problem in the beginning where we had something successful, very marketable, and something people wanted, but we lost our passion for it. That's why we started in the first place, to pursue our passions. I guess I just want my cake and eat it too. I want success, and I want to love doing it at the same time. We're branching out this year into stuff we've never done before. Such as our cooking classes, and we're planning to do cooking classes for kids. Getting into Lasus has been a fun and challenging journey because this is our first time in retail. I'm excited to keep looking for new, exciting, and challenging ventures for the business. We're not ready to give up." Terel followed up by saying, "I want to be able to continue doing what we're doing. I can't do 9-5. I just can't. I'm not built for it. I was just never fulfilled in a job, and this fulfills me. Having Joanna as a business partner, I would never want someone else. It's our ying and yang thing. Being such a dreamer, I need someone to help bring me down, and for her, she needs someone to come in and sprinkle a little bit of that fairy dust and say, 'Let's fly a little bit.' Ultimately, I want a space that gives back to the community. I want our spot to grow and continue doing what we do best: putting smiles on faces. What we're going through now is our minor setback for a major comeback, and that's what we are building. I'm not ready to die yet, and I feel like if this ends, a piece of me will die with the company, and I'm ready for one hell of a comeback story." Terel and Joanna's unwavering commitment to Smile More Meal Prep and Catering has been the driving force behind the company's resilience during the most challenging times. Their passion for what they have built together has fueled their determination for an incredible comeback. As entrepreneurs, they have embraced the inevitability of business hardships, using these challenges to refine their skills and emerge as exceptional business owners. Together, Terel and Joanna exemplify the power of perseverance and resilience in the face of adversity, showcasing that with determination and a shared vision, success is always within reach for Smile More. When we asked what advice they would give to other entrepreneurs hoping to start their own business, Terel said, "I would tell them you have to want it. I know that sounds so cliche, but you have to want it more than anyone around you. It's hard, and you have to be disciplined. If the people around you want your success more than you do, you will fail. You have to want it for you. Every day you take a step forward is a step in a positive direction." Joanna finished it out by saying, "He's 100% right. There have been times when I've only kept going because of Terel, but what I've always told other people is that when something needs to get done, I just do it. You can't think about the hours. You can't. When I think back to my most miserable times in the business, I was counting my hours. You think, 'Oh my god, I've worked 85 hours this week,' and you immediately feel exhausted. So, if something needs to be done, do it and don't think about it. Being a business owner is a ton of work. You have to grind and grind and grind. Most small businesses don't turn a profit until their fifth year, so you have to think: are you prepared to grind for five years? The best thing to do is to not think about the hours you're doing, and hopefully, one day, you'll lift your head up and see what beautiful thing you've created." We want to send a huge thank you to Terel and Joanna. The vulnerability they had while sharing their story with us has forever left an impact on me. The passion and love they have for their company is what will guide them to their greatest comeback. If you would like to donate towards their IndieGoGo campaign, click this link https://www.indiegogo.com/projects/help-support-the-new-smile-more-kitchen#/ to see what perks you can enjoy simply by supporting a local Fort Wayne business. We would also like to thank Nike with Creative Roots Media for capturing the photos you see throughout the article. If you would like to read more stories of the amazing entrepreneurs helping shape Fort Wayne, one business at a time, subscribe to our newsletter so you're always aware of what's happening here at the Fort Wayne Business Journal.

Get ready to dive into a weekend filled with excitement and entertainment as Fort Wayne gears up to host events that are sure to captivate and delight residents and visitors alike. There is no shortage of activities to indulge in and enjoy, so join us as we take a sneak peek into the events that await this weekend in Fort Wayne, Indiana. Events happening Feb 23rd - 25th, 2024. Disney on Ice: Mickey’s Search Party: 4000 Parnell Ave Fort Wayne IN 46805 97.3 WMEE 2024 Baby Fair & and Family Expo: 4000 Parnell Ave Fort Wayne IN 46805 Last Weekend for Ice Skating: 333 S Clinton St Fort Wayne IN 46802 If you have a Fort Wayne Event that you would like to share, email us: info@businessjournalfw.com

Fort Wayne is set to bring excitement this weekend, offering a delightful mix of events for friends and family. Whether you're a bride-to-be looking for wedding inspiration or a little one dreaming of skating with princesses, the city of Fort Wayne has something special in store for you. Below, you're sure to find something to enjoy this weekend! Friends and Family Valentines Day Dance: 6424 St Joe Rd Fort Wayne IN 46835 Weather the Fort 2024: 135 W Columbia St Fort Wayne IN 46802 Skating with the Miracle Sister: 333 S Clinton St, Fort Wayne IN 46802 Bridal Expo: 420 W Wayne St Fort Wayne, IN 46802 Have an event you would like to share or recommend to the Fort Wayne Business Journal, Email Us: Info@businessjournalfw.com

SpongeBob Hosting SuperBowl 58 on Nickelodeon In the ever-evolving landscape of live sports broadcasting, the integration of digital technology has opened new horizons, transforming not just how we watch games but who tunes in. Leading this change is the SpongeBob Live Super Bowl Game, a creative mix that stands out as a major step in bringing together the worlds of entertainment. During this game on Nickelodeon, SpongeBob SquarePants will be announcing the game. Patrick, Sandy Cheeks, and the rest of the crew will be joining us on the sidelines of the San Francisco 49ers and Kansas City Cheifs game, which is being played Live. How is the Super Bowl Game being played with technology? By incorporating augmented reality (AR) into the live broadcast, the game not only entertains but also educates its audience in a novel way. Augmented reality, in this context, does more than just add visual appeal; it brings the game's dynamics to life, offering viewers a unique perspective that blends the animated world of SpongeBob SquarePants with the real-world excitement of football. Jason Cohen’s (VP of technical operations for CBS) insight highlights the significance of this approach: "What I love about the Nickelodeon show is that I feel like it's the most perfect use case for augmented reality in a live broadcast. It's bringing in augmented reality in a way that has a meaningful purpose because it advances the storyline and helps the play on the field come to life, but in a unique perspective that has some flavor to it." This strategy not only captures the imagination of younger viewers but also adds a layer of interactivity and engagement that traditional broadcasts lack, making the Super Bowl accessible and enjoyable to a broader demographic. The SpongeBob Live Super Bowl Game utilized a sophisticated blend of augmented reality (AR) and extended reality (XR) technologies to merge the animated world of SpongeBob SquarePants with live football, enhancing the broadcast for a wider and younger audience. By employing a dual broadcast setup with CBS Sports, incorporating dedicated cameras for AR, and partnering with technical experts for meticulously designed graphic elements, the production transformed the live game into an interactive spectacle. Characters like SpongeBob and Patrick Star, alongside other Nickelodeon icons, were integrated into the game, providing entertainment and education through playful commentary and explanations of the game's rules. The potential of augmented reality (AR) and extended reality (XR) technologies in TV and streaming is vast. These technologies can revolutionize storytelling by making content more interactive and immersive. For instance, AR can bring graphical enhancements to live sports broadcasts, allowing viewers to see stats and player information overlaid on their screens in real-time. In scripted content, XR environments could allow viewers to explore the scenes of their favorite shows, offering a 360-degree view of the story world. For educational programming, AR and XR can turn learning into an engaging, interactive experience where historical documentaries or science shows come to life, allowing viewers to virtually step into past eras or microscopic worlds. Additionally, the integration of AR and XR in streaming services could lead to personalized content, where viewers can choose different story outcomes or explore various narrative paths. Using AR and XR Technology For Live Sports Games Using AR and XR in TV and streaming, like in the SpongeBob Super Bowl game, is changing how we watch and interact with shows and sports. This technology makes watching streaming more fun and interactive, letting viewers see things in new ways, whether it's sports stats popping up during a game or being able to look around a show's set as if you were there. It's making TV more engaging for everyone, with possibilities for learning, exploring, and even changing how stories unfold. As these technologies get better and more common, they're set to make our TV and streaming experiences richer and more exciting, blending the lines between what's real and what's digital in ways we've just started to explore. If you have any questions or have any information about these technologies, reach out to the Fort Wayne Business Journal we will answer your questions to the best of our ablilty. Enjoy this year's Super Bowl Game from Nickelodeon. References https://dailyprogress.com/sports/upright-cam-super-bowl-cbs-las-vegas-spongebob-technology-nickelodeon/article_ffd2771c-5b8f-507c-a45f-5df51c53c09f.html https://www.sportsvideo.org/2024/02/05/super-bowl-lviii-nickelodeon-cbs-sports-set-to-show-the-power-of-ar-xr-tech/

Entrepreneurship should not be a solitary endeavor but rather a team effort that involves the support and understanding of those closest to the entrepreneur. Running a company requires perseverance, strategic thinking, and the ability to navigate through challenges, and one key factor that can make or break an entrepreneur's journey is having a solid support system. Behind every successful entrepreneur, you'll often find a supportive partner, family member, or peer who plays a crucial role in providing encouragement, advice, and a strong foundation of support. Not every entrepreneur can say they have all three of those forms of support, but Grayce Holloway is one of the lucky ones. Thanks to the unwavering support of her loving husband and family, the inspiration and baking guidance of her mother and grandmother, and the kindness of peer Rick Doering, she has been able to create the local bakery we all have come to know and love, Icing for Izaac. Although many have been to Grayce's bakery, not all know the heartbreaking story that inspired it. Today, we will delve into the story of Grayce Holloway, from how her interest in baking began to the tragic loss of her son Izaac and how she turned her love of creating cakes into a way to keep Izaac's memory alive. Grayce Holloway was born and raised in Fort Wayne, Indiana. When describing her childhood, she told us she spent a lot of time watching her mother create custom cakes out of their home as a side business. She said she has many memories from when she was little, reorganizing her mom's food coloring jars and icing tips to get involved in the process any way she could. As she got older, her mom began teaching her more about the process of creating beautifully crafted cakes of all sizes. When we asked Grayce what her favorite thing to bake was as a kid, she told us that she enjoyed making cakes with her mom and decorating cookies with royal icing, but the one thing that held a very special place in her heart was her grandma's chocolate chip cookies. As Grayce shared her heartwarming memories of baking with her grandmother, it became evident that her passion for creating delicious treats was deeply rooted in her childhood. She fondly recalled the countless hours spent in her grandparents' kitchen, perfecting her skills and bonding over their shared love for chocolate chip cookies. Today, that cherished connection lives on in Grayce's bakery, where every batch of chocolate chip cookies is created using her beloved grandma's recipe. Amidst the sweet nostalgia, a significant turning point in Grayce's life was just around the corner. Jumping ahead to the summer before her senior year at Snider High School, an unexpected milestone awaited Grayce and her now husband Eric, as they discovered she was pregnant with their oldest daughter, MaKenzie. With this new adventure on the horizon, Holloway decided to go to Mark Outlaw to finish her senior year early. Three weeks before graduation, MaKenzie was born, and Grayce was able to walk with her class and accept her diploma. Following graduation, Eric got a great first-shift job, and Grayce started working as a server at Quaker Steak and Lube until they closed in 2015. Now on the hunt again for work, Grayce accepted another serving position at the Truck Stop on Goshen Road, where she would stay for the next seven years. When we asked Holloway if she enjoyed her years as a server, she said, "I really did. I'm a people person, and I liked building relationships with people at the Truck Stop. Many of the men are alone most of the time or have a hard time at home, and I really liked the grumpy customers more because maybe I was the only person who was nice to them that day. I felt like I could make a difference, even if it were just in one person's life, just by being nice to them and giving them grace. I always see that meme that says, 'somebody somewhere remembers you because you were kind to them,' and I feel like I had first-hand experience with that at the Truck Stop." Throughout her years at the Truck Stop, Grayce gave birth to her oldest son in 2017 and got pregnant with her twins soon after. During a routine ultrasound, she received the devastating news that Baby B, Izaac, no longer had a heartbeat. For 25 more weeks, Grayce carried both of her twins until she went into labor and had to say goodbye to her sweet Izaac forever. This traumatic experience brought Holloway into a crippling state of postpartum depression. Through time, Grayce started making cakes again as a way to keep her mind busy, even if it was just for a few hours. She lived in fear that the memory of Izaac would one day be forgotten and that there would come a time when she would have to tell her surviving twin, Zaden, about his brother's passing. She knew she wanted to create a way to keep Izaac's memory alive and have him as a part of their everyday lives, and this was when the idea to create Icing for Izaac was formed. One night, after her shift at the Truck Stop, Grayce came home and told her husband that she was going to start a custom cake business called Icing for Izaac, and with his unwavering support, she did just that. Over the next several months, Holloway worked her shift at the Truck Stop and spent her free time creating custom cakes for her growing customer base. In 2019, Grayce got pregnant with her rainbow baby, who was born just two weeks before the COVID shutdown in 2020. When Grayce was ready to return to the Truck Stop after maternity leave, she was informed that they were cutting staff due to COVID and she could not return to her serving position. So, with no other options in sight, Grayce decided to put everything she had into Icing for Izaac and make it her full-time job. As more and more cake orders started rolling in, Holloway quickly outgrew her home kitchen, got her board of health certification, and moved into Cook Spring, a shared commercial kitchen off Rudisill Boulevard. She hired two employees to help her manage the ongoing cake orders. Although the extra space was much needed, this location required a pay-per-shelf monthly fee along with a pay-by-the-hour cost to use the kitchen, so Grayce knew she couldn't stay in this location for too long because of how costly it was. Thanks to a mutual connection, she was introduced to Rick Doering, owner of Alto Grado Pizza, previously located at The Landing, and little did she know that this connection would help propel her business forward and create a long-lasting business mentor and wonderful friendship. When Rick and Grayce first met, Rick was looking for a way to bring in extra income during the winter months when the foot traffic on the landing was slow. Once the two started talking, they hit it off immediately and ultimately decided that, for a monthly fee, Holloway could use the kitchen and the walk-in freezer and get out of Cook Spring. When we asked Grayce about this time and if she was nervous about moving into Alto Grado with Rick, she said, "Oh my gosh, no! I knew I needed to figure out something; at that time, I didn't have a big enough clientele to get my own location yet. Once Rick and I met and talked for the first time, he showed me so much. He asked me questions like 'What's your profit margin?' 'What's your overhead?' 'What's your cost of goods sold?' 'What's your labor costs?' 'Are you paying yourself?' And I didn't know all those answers, and that's how our entire relationship went. He took me under his wing, showed me all the numbers, connected me with his accountant, and really helped me with the backend. I have the creative side down, but he really showed me all the backend sides of business. As far as moving in there, I was so excited. I've been excited for every step in this journey. Growth is uncomfortable, but I've never been scared or unsure of what I'm doing. I've always been ready for the next thing and kept pushing forward." Over the next year and a half at Alto Grado, Grayce's menu evolved from just custom cakes to include cookies and cake pops as well. As the demand for her products continued to rise, she expanded her team of two to a team of six. With these new product offerings now available, Rick, out of pure kindness, purchased an acrylic case for Holloway to display her cookies and cake pops near the register. This simple gesture had a significant impact on Grayce, as it was the first time her baked goods had ever been displayed. Although her time at Alto Grado was nothing short of remarkable, Grayce was quickly outgrowing the space. From the beginning, her ultimate goal was to have her own location, and now, with the experience of paying rent, she knew she wanted to own the space she would be in next. She began looking at other restaurants going out of business or moving and quickly realized that purchasing an existing restaurant was far more expensive than she could afford. With this in mind, she took an out-of-the-box approach and started looking at commercial spaces that could be turned into a restaurant instead. On the first day of her hunt, she came across a location that faced Lima Road that was zoned C2, meaning it had no specific restrictions on what the space could be used for, and Grayce immediately knew this would be the new home for Icing for Izaac and put in an offer the next day. Out of pure coincidence, Grayce received the news that her offer had been accepted on her twin's birthday, July 12th. We asked Grayce if there were any hiccups throughout the process of transforming the office into the bakery we see today, and she said, "Nothing went smoothly about the construction. We got started, and then we found out after we got our permits submitted that everything needed to go to the state because it was a change of occupancy since it was going from an office park to a restaurant. So that meant we had to have an architect draw full blueprints of the entire building and then redraw blueprints of what I was taking out, adding, and moving down to the product number and model of everything I would have. All of that had to be done, drawn in, and then sent to the state, and that was all going on when GE was being built. You can pay extra to get your permits sent to the front, so all these large corporations were paying extra to get to the front and my little bakery, that I did not have extra money to pay to do that; just had to wait. When that was over, we had to do inspections. That was also when GE was finishing up some of their buildings, and they had two inspectors walking through their buildings all day, so the rest of the people with permits waiting for inspectors had to wait until inspectors were available. Thank god for my contractor; his name is Chris Cammack, and he owns Cammack Estates; he was so patient with me and the process and I appreciate his efforts to get us to the finish line. It took about nine months from when we got the keys to when we opened." With the construction process taking far longer than anticipated, Grayce was still paying rent at Alto Grado to fulfill her ongoing orders while simultaneously paying her commercial loan. Although those months were filled with challenges, Holloway stayed strong, and on April 1st, 2023, Icing for Izaac was officially open to the public. Once you enter the new location, you are transported to a bright and beautiful bakery cafe where no detail goes unnoticed. Grayce has created a space with beautifully designed walls and spaces that provide the perfect photo backdrop. The display cases are filled with mouthwatering treats accompanied by a new menu featuring breakfast, lunch, and drink options. This new menu was inspired by the ability to serve more people who may have dietary restrictions or not want to eat too many sweets but still want to support Icing for Izaac. With the new menu, Holloway has become the new hot spot at the office park because before she came to the area, there were no other food options close by. With the new menu and growing customer base, Grayce had to hire more help to accommodate the growth and now has a team of ten. One feature that truly sets Icing for Izaac apart from any other bakeries is the room tucked away in the back, created just for moms like herself, a thoughtfully designed play area for kids. When we asked Grayce what inspired her to put a playroom in her bakery cafe, she said, "When I was looking for a space, I knew I had to have a play space because down at Alto Grado, there was so many times I had to bring my kids with me, and four of my kids are under the age of six, so I would try to have them sit in the lobby and give them pizza, but then customers would be walking in, and there would be all these little kids in the lobby, so I knew I couldn't do that to them again. I needed a space where they would be happy and want to come to Mommy's shop instead of sitting there and being quiet. So when I went to look at the location, they had that room as their meeting room with a big conference desk and a projector, and I thought, 'Oh my god, this is perfect for a playroom!' I was with my best friend, and she asked if I would have it open to the public, and I was like, 'Oh, I should!' I knew my kids wouldn't always be there, and it quickly developed into a playroom in the bakery for moms to come in anytime. I have another mom who volunteered to arrange mommy play dates for kids of different ages to help moms make friends because making mom friends is hard, so we're trying to help moms develop those friendships inside the bakery." Another unique concept that Icing for Izaac has incorporated at their location is hosting an array of free events that allow parents and children to experience things that usually require tickets, such as meet and greets with princesses. When we asked Grayce what inspired the idea to start doing free events, she said it stemmed from her own needs as a mother. She told us about when she worked at the Truck Stop she remembers wanting to take all her kids to do things, but they didn't have a lot of extra money to purchase multiple tickets. Now, with Icing for Izaac, she has the opportunity to provide memorable moments for other families that may be in a similar situation. She said that during her free events, she creates themed treats and drinks for people to purchase while they're waiting if they want to. The cost usually evens out in the end, but the true joy comes from seeing other moms experience these moments with their kids who may not have had the opportunity to if tickets were required. With Grayce being a mother of 5 plus her angel in heaven, we asked her how she manages work-life balance, and she said, "It's very difficult, but I have a few things that I will not waver on. Like on Friday night, my oldest daughter likes to go roller skating, and I don't care if the building is on fire, I am going to take her roller skating every Friday because that is all she asks of me, or if my boys ask me to play with them or take them to school in the morning, I always try to make it a point that I show up for them on things that are important to them. If I need to come into the bakery really quick, I'll ask them if they want to come, and they always say yes, but I really couldn't do this without my husband. We have been together for 13 years, and I wouldn't be who I am today without him. He saw me in the most broken state of my life, and he chose to love me until I could love myself again, and I think that's really important. It hasn't been easy, any part of it, but I wouldn't be here without him. Two years ago, he quit his job and put all of his faith in me so that I could carry our family. He's a stay-at-home dad, and he loves it, and I love doing what I'm doing, and I'm just grateful that we could work together to get here." As we discussed the hopes for the future of Icing for Izaac, Grayce says the goal is to move to a larger location. With more space, Holloway would be able to serve more people while also providing more events and room to offer larger support groups for infant and pregnancy loss and postpartum depression. She would also like to create a larger play area to accommodate more moms and babies and ultimately continue doing what she's doing today but on a much larger scale. To finish our conversation, we asked Grayce what advice she would give to another mother wanting to start her own business. She said, "I would tell them to believe in themselves even though I know it's so hard. Believe in yourself and build a circle of people that believe in you so when you don't believe in yourself, they don't let you quit. When I first started, I had some people in my life saying this would never work, 90% of restaurants fail, and this is a waste of money, which could have really distracted me from everything I have today. So eliminate those people from your life  and surround yourself with people that support you, love you, and believe in you." We want to send a huge thank you to Grayce Holloway for taking the time to share her story with us. We also want to thank Nike with Creative Roots Media for capturing all the photos you see throughout the article. If you enjoy seeing all the incredible people making an impact in Fort Wayne, one business at a time, subscribe to our free monthly newsletter so you're always in the loop about what's happening here at the Fort Wayne Business Journal.

FORT WAYNE, Ind. (Feb. 08, 2024) - Aunt Millie’s Bakeries is pleased to announce the relocation of its corporate headquarters to the former Star Bank headquarters building located at 6230 Bluffton Road by the end of April 2024. “It is a little bittersweet in that we’ve been at 350 Pearl Street since I was 8 years old, but Aunt Millie’s is not a building—it’s our people that make our company,” President and CEO John F. Popp said. The new building will better fit the needs of Aunt Millie’s as it continues to grow. “The building is 47,000 square feet, almost twice our current office space, and will allow us to build a state-of-the-art innovation lab that is three times the size of our current R&D lab,” Executive Vice President Bohn Popp said. “Of course, many people ask about the Sunbeam billboard on the building,” John F. Popp said. “Aunt Millie’s has retained ownership of the sign, and Surak Real Estate has graciously agreed to let it remain on the current building for a period of time. At some point, if they decide it no longer fits their plans,we will gladly remove it and relocate it to a place that is permitted by the city and zoning officials.” Founded in 1901, Aunt Millie’s Bakeries is a family-owned commercial bakery headquartered in Fort Wayne, Indiana and is one of the largest commercial baking and distribution companies in the United States. Its brands include Aunt Millie’s, Live Carb Smart®, Sunbeam and Hillbilly Bread. Aunt Millie’s also produces private-label products for major retailers and fast-food restaurants. For more information, visit AuntMillies.com.

Looking for a way to make the most of your weekend in Fort Wayne? Check out these Fort Wayne local events that offer a unique and memorable experience! From dancing with princesses to learning how to make your own delicious bread and donuts, there's something happening this weekend for everyone to enjoy in Fort Wayne, Indiana. Galentine’s Brunch at Kekionga: 7328 Maysville Road Fort Wayne IN 46815 Fort Wayne Fairytale Ball: 120 W Jefferson Blvd Fort Wayne IN 46802 Adult Baking - Bread and Donuts From Scratch: 14411 Lima Rd Super “BOWL” Pre-Game: 6770 E State Blvd Fort Wayne, IN 46815 If you like seeing everything we're doing here at the Fort Wayne Business Journal, sign up for our free monthly newsletter so you're always in the loop about whats happening here.

Learn about: The gig economy and how technology is creating more jobs for creatives. Technology's Role in the Gig Economy The gig economy has experienced a remarkable transformation, influenced mainly by the integration of new technology. This shift is not just altering how gig jobs get found and fulfilled. It also is redefining the very nature of freelance work. Key advancements such as mobile applications, online platforms, and digital communication tools have opened new horizons for flexibility and opportunity in various sectors. This change marks a subtle yet significant shift, highlighting technology's role in enabling a more flexible and accessible approach to freelance work. Technology's influence in the gig economy is evident in everyday tools and platforms. For example, apps like Uber and Lyft have transformed transportation services, allowing individuals to offer rides with just a simple app interface. Similarly, websites like Upwork and Fiverr have made it easier for freelancers in fields such as writing, graphic design, and programming to find work. These platforms not only simplify the job search process but also provide a straightforward way to manage projects and payments. The impact is clear: technology has made it easier for anyone with a skill and an internet connection to find gig work, breaking down the traditional barriers of location and access to opportunity. Beyond just connecting workers with gigs, technology has also reshaped how these jobs are performed and managed. Digital tools have introduced a level of flexibility previously unimaginable in traditional employment. Freelancers can now work from virtually anywhere, thanks to cloud-based technologies and collaborative tools like Zoom, Slack, and Google Workspace. This shift to remote work is not just about convenience; it represents a fundamental change in work-life balance, allowing individuals to tailor their work environment to their personal lives. Moreover, technology has enabled more efficient project management and communication, ensuring that freelancers can deliver quality work while managing multiple clients and tasks. The integration of technology in work routines significantly streamlines tasks and substantially increases the flexibility of work options. Job security and consistent work, typically more stable in traditional jobs, can be unpredictable in gig work. Freelancers often navigate periods with fluctuating workloads and lack standard employer-provided benefits, such as health insurance. Additionally, the issue of digital access arises; not everyone has an equal opportunity to engage with these technological tools due to varying levels of connectivity and tech resources. Furthermore, the impersonal nature of digital interactions can impact relationship-building between freelancers and clients. The integration of new technology has notably altered the gig economy, making freelance work more accessible and flexible. This evolution has facilitated a shift towards more remote and adaptable work practices, offering freelancers greater control over their work-life balance. However, this shift also brings challenges, such as job security and the digital divide. It's crucial to find a balance that maximizes the advantages of technological progress while addressing these concerns. Ensuring a fair and sustainable future for the gig economy will involve creating solutions that support stability and access for all participants in this evolving workforce landscape. Sponsorship: .