Moved to Small Town and Opened Restaurant; Challenging but Worth It

I never expected to leave my city life for a small Arkansas town of about 16,000 people — but I’m so glad I did.

I first moved to Washington, DC for school, but ended up staying for nearly two decades thanks to the incredible job opportunities, cultural experiences, and lifelong friendships I made there.

Then, COVID-19 hit. I was fortunate to keep my job in the nonprofit industry, working remotely throughout the pandemic — but my boyfriend, a chef, had a hard time finding work as one restaurant after another closed its doors or cut staff.

Suddenly, we wondered whether it made sense to continue paying rent for a pricey basement apartment in the nation’s capital.

My partner had some job leads in his Arkansas hometown, which was also much closer to my family in Memphis. So, in August 2020, we packed a U-Haul and hit the road.

I was surprised to learn that so many people in my new neck of the woods were self-employed

Coming from Washington, DC, I was used to people working for large firms or the government in some capacity. During my first few months in town, as I worked long remote hours for my DC-based job, I was struck by the percentage of locals who were self-employed.

It felt like half the people I met were entrepreneurs — from a band manager and a lawyer with his own firm to personal trainers and dog groomers. Even many of the kids at the local high school were starting boat-detailing businesses or mobile car-wash services.

My now-fiancé and I would stroll downtown, checking out empty storefronts and dreaming about opening a small gift shop or burger bar of our own.

Although I hadn’t seriously considered it before, the idea of being brick-and-mortar business owners suddenly didn’t seem quite so far-fetched.

So, when a small café and marina became available, we took the plunge

We invested our savings and became proud owners of a lakeside burger and po’boy shop.

We knew my fiancé would be the head chef and manage day-to-day operations. I expected to keep my office job and help serve customers on the weekends. Fate had other plans, though, and I was laid off right as the deal went through.

Now working on the business full time, I still help take orders and serve food, but I also handle a wide range of administrative tasks, from running payroll to paying county liquor taxes.

I also handle marketing efforts, like designing promotional fliers and managing our social media. Plus, I fill in wherever and whenever I’m needed — whether that means stocking food deliveries, mopping floors, coordinating events, or making fries.

The road forward hasn’t always been easy, but I love my new career

We knew the restaurant business was notoriously challenging, and we saw that firsthand our first summer in operation.

Fully staffed, we opened for both lunch and dinner, but because our space mainly consists of outdoor seating, lunch service was largely empty during weeks of 90-degree heat.

The next season, we pivoted, limiting operations to late afternoon and evening hours and leaning into showcasing local musicians on weekend nights to make the most of prime patio hours.

Through the whole experience, I’ve learned how much I enjoy variety in my workweek. It’s also been incredible to become a more active member of my community — I’ve gotten to know neighbors, donated meals to local sports teams, and exhibited artists’ paintings on the walls.

Being new entrepreneurs has been a process of constant learning and frequent adjustments, but five years later, we have no regrets — just a lifestyle and business we love.