It’s not easy to make it in the restaurant business. In their first year, 17% of restaurants fail. And about half make it past five years. Profits typically average about 3-5%.
Leticia Mitchell has seen both failure and success. She’s about to open her third Mexican restaurant, Cocina and Cantina, in Boulder Station. What makes her success a little different is that, since 2009, she has tried to buy everything, from produce to supplies, locally.
Guest: Leticia Mitchell, restauranteur and owner, Cocina and Cantina
