Two-thirds of all restaurants will fail within three years of first opening their doors, a statistic that could be attributed to an owner’s desire for expansion only after a few months of profits.
“Hometown Holdouts” is a new e-book that breaks down the success of businesses that chose to stay local, despite nationwide recognition. Author Micheline Maynard says "hometown holdouts" benefit their communities, and resist the pressure to expand.
“These are places that are as much about their community as they are about what they’re selling,” said Maynard on Tuesday’s Stateside.
Listen to her full interview with Stateside's Cynthia Canty in the link below.
