She understands the kind of pressures that can lead a restaurant to shut its doors. Among the most difficult are the rising costs of supplies and ingredients.

“Las carnes están muy caras ahorita, demasiado cara la carne. Las carnes, el alcohol es demasiado caro también, antes no estaba tanto así”, ella dijo. “La verdad los los cambios los precios y los cambios que se ven en las compras son muy altas a lo a lo que es normal a lo que era antes”.

“Meat is very expensive right now, too expensive. Meat and alcohol are too expensive; it wasn’t that expensive before,” she said. “The truth is, the changes in prices and the changes we see in purchases are much higher than what was normal before.”

But what surprises her most is not the cost of ingredients — it’s the cost of labor. Running a team of nearly 20 employees, from servers and cooks to dishwashers and prep staff, comes with mounting payroll expenses that eat into monthly profits.

“Yo te puedo decir que para mí el mayor gasto tremendo que hay en mi negocio aparte de la comida, aparte del licor, aparte de la renta, aparte de los biles que incluye luz, incluye gas, incluye agua”, ella explica. “El mayor gasto que recibe mi negocio es el payroll. Es tremendamente sorprendente el payroll”.

“I can tell you that for me, the biggest expense in my business, aside from food, liquor, rent, and bills, which includes electricity, gas, and water,” she explained. “The biggest expense my business takes in is payroll. The payroll is tremendously surprising.”

To keep up with those rising costs, her restaurant had to make careful adjustments to menu prices, hoping to strike a balance between staying profitable and keeping customers coming through the door.

The Delaware Restaurant Association is aware of the industry’s challenges and has aimed to support local owners through training, policy advocacy and mentorship. Just recently, the association decided to go into different communities like the Latino community to see where it can better support its businesses.

“We’re learning what’s important to this community in opening restaurants and understanding that they need support,” Leishman said. “We’re also there to help support their growth and viability.”

Despite the difficulties, both share a common belief that local support makes the difference.

“Yo les diría que apoyemos que seamos solidarios y apoyemos a nuestra gente”, Lara Pulido dijo. “Porque si yo crezco, mi familia el día de mañana puede crecer … aunque sea solo de ir a comer una probadita de un postre o un appetizer también”.

“I think it’s important to support them,” she said. “Because if they’re not there, as we’re seeing with this recent closure … we’re going to miss them,” Lishman agreed.