When the effects of the COVID-19 pandemic made life complicated for Eaton Corporation plc’s Vehicle Group, the company leveraged Industry 4.0 technology to wade through it all.

Published in Manufacturing

Wenger’s Bowling Center, the oldest bowling facility in Grand Rapids, has hosted patrons for the last 100 years, but not so much in the last four and a half months.

Published in Small Business

GRAND RAPIDS — Grand Rapids native Alita Kelly saw a market need on the south side of the city and formed a pickup and delivery food service that will mainly source from Black and Indigenous farmers, as well as women producers. 

Published in Food/Agribusiness

HOLLAND — When officials with the Park Theatre first decided to close in early March because of concerns of spreading COVID-19, they weren’t anticipating a complete lack of concerts or events in the historic venue for months to come.

Published in Small Business

Running a small business is stressful enough, and then small business owners recently have had to deal with operating during the COVID-19 pandemic, which only magnifies that stress. 

Published in Small Business

GRAND RAPIDS — After months of an empty DeVos Place Convention Center because of the COVID-19 pandemic, restaurants could soon be operating from the space on a temporary basis.

 BATTLE CREEK — As someone who has served on a hospital board for more than a decade, Erick Stewart is keenly aware of the financial challenges associated with these health care organizations.

Published in Health Care

GRAND RAPIDS — Bing Goei, who owns Eastern Floral and The Goei Center event venue, hopes more people take the COVID-19 pandemic seriously so economic conditions don’t worsen for businesses like his.

Published in Small Business

For nearly five years, the U.S. Green Building Council of West Michigan has helped Grand Rapids property owners reduce their energy usage and hosts an annual competition celebrating the “biggest losers” statewide.

Published in Small Business

GAINES TOWNSHIP — Irie Kitchen LLC recently reopened for takeout, and proved it has a large base of support after raising more than $100,000 following vandalism in early June.

Published in Food/Agribusiness
Page 1 of 5