Knock on their doors, ask to talk to the food-service directors.

We?re focusing on food service providers that want to put a face on their food, that want local food and want to know exactly where it is from. That?s the niche we?re trying to build upon.

If you don't give good service and good food, they won't come back.

Fundamentally, the food is excellent, and so is the service. But also Bill and Carol Booth are incredible in customer relations - they're like friends.

Baking is fundamental to the Jewish culture. Every holiday has its own food.

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.