When I meet and talk to my purveyors of food I expect them to be fair and competitive on their pricing, but more importantly I instill in them I want quality. I will not risk my reputation, or take a chance on not delivering on my guest expectations to save a few bucks. I have always run my businesses by bringing quality products in the back door and then adding our flair. From inspecting every steak before it goes in our coolers, to scheduling fresh deliveries of seafood I make sure I am doing what I can to ensure we are maintaining the high standards that our guests have come to expect.
I go a step further than most, and always have my staff set my dining room the night before for the next days business. This allows me the time all day to inspect the tables visualize the layout and then assign servers their stations to make sure the floor is run very efficiently.