Quality Ingredients; Good Business or No Business?

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Small Business Dilemma

Can a small business owner balance between providing quality ingredients to customers and the bottom line in a pricey city like San Diego and so many others?

Tommy Gomes, fishmonger of Catalina Offshore Products, brings seafood direct from the dock to restaurants and savvy cooks every day and their customers expect to pay a little more for that guarantee of fresh quality. For fine dining restaurants, this extra cost is baked into the environment they are creating. But what about small businesses that are not white linen but want to still provide quality to their patrons. read more…

Karen Barnett, owner of Small Bar in University Heights, runs a bar/restaurant that brings more to the table than just your average pub grub. She talks with us and Tommy Gomes about the struggles of the balance.

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