The Owner has become very close to his employees and does not want to do that. This restaurant has a great location, customer base and excellent food. If not, don't take the job. Remain a consultant. Let people pay you for your opinions and avoid all the employee relations crap.
Quality is of the essence.
Bourgeat is also a very big name in copper. Professional Cutlery Direct seems to have the whole line but doesn't have much of a web site. However . . . if you are sauteeing in stainless, heat the pan before adding the oil. The food will have much less of a tendency to stick. I have two questions for anyone with experience using th Anolon Professional Cookwear.