Imagine mixing all your favorite cereals and piling them high with toppings like fruit, cookies, and candy. That was the idea Elijah Cox presented to his mother when he was 11 years old, suggesting the pair open up their own cereal bar. His mother, Patricia Waters, jumped on the idea, taking classes and developing a business plan with Mountain Bizworks — and by 2019, Chill Cereal Bar was born.
Business was already taking off at the time of the cereal bar’s ribbon cutting in March of 2020. But just after things were falling into place, the country went into lockdown, thwarting the fast-paced growth the pair had been trying to achieve.
“Sometimes things don’t go as planned, but having patience allows you to adapt, learn from mistakes, and keep moving forward. It’s all about trusting the process and staying committed to your goals,” says Cox, now 17 years old. He’s using what he’s learned so far as a young entrepreneur to take Chill Cereal Bar to the next level.
The mother-son duo has big plans for the business’ next chapter, aiming to make the transition from pop-ups and catering events to opening a storefront this summer. “I’m showing him we can build your business and you can be your own boss,” says Waters, who is now focusing on the business full time. “So now we’re looking for a location to make Chill Cereal Bar.”
But Cox’s ambitions for his business don’t stop there. It’s a dream of his for Chill Cereal Bar to become a franchise so other kids can have the chance to be business owners just like him.
This Saturday, Feb. 3, you can find the duo at The Hop’s Merrimon location for Ice Cream for Breakfast Day, where you can top the special marshmallow cereal milk and coffee cake ice creams with all the cereal your heart desires.
To stay up to date on their journey, you can follow Chill Cereal Bar on social media.