Another brewery bites the dust. Curious if the Houston brewery model needs to change moving forward? What would you do differently?

There has been a lot of closings over the past several years. Of course Covid is used a lot in terms of excuses but is that entirely true. I assume there will be another wave of breweries (if we're not already in one). I'm just curious what you'd do differently (if at all) if you were to open up a brewery? Smaller scale? Different varieties? Different location? What?