Demand for modern point of sale systems exploded as businesses embraced contactless payment. But some have found reliability problems.

Ingredients are up 30%, says Carrie Morey of Callie’s Hot Little Biscuit in South Carolina. But passing along costs poses other problems.

Lori and Bruce Howard recently cashed in on tourist lodging they built together near Yosemite National Park.

“To keep our great team, we have raised our wages significantly,” said Kristin Thalheimer Bingham, co-owner of Dean’s Sweets in Portland, Maine.

In August, Rita Magalde of Utah is starting a nine-month master’s program to help grow her baklava business.

“I’m taking a very, very big risk opening another retail location,” says Annie Lang Hartman, owner of the Michigan retail brand Wild Lettie.

“It’s a bit like pushing a boulder up a hill,” says London store owner Samantha Wallace.

“There were days when I didn’t even make enough money to cover my labor costs, but we made it,” says Angeli Rodriguez, owner of The Witty Whisker.

“We have to do this,” says Dr. Scott Anzalone, former president of the local school board in Logan, Ohio.

Larry Groves and Ricky Barosa met during the pandemic. Two years later, they’re taking a chance on starting a business together.