And we all try to keep that same quality that he has. We just want to take care of our key people. So that's how we've managed to stay in business this long and have four restaurants that are still successful. Simonetti seems like a nice guy. Though I was almost swayed by his Emeril-like charm, I remain skeptical about how these things would actually help ensure quality.
Someone stays at a company for years, then they get complacent and comfortable, and quality suffers.
In terms of quality, the jury is still out on Daddy Jack's newest location. Simonetti seemed to think this was a good thing. We do a great surf and turf. The menu says the fillet cut is 12 ounces, but we cut probably 14 to 16 ounces, and our lobster tail is 16 to 18 ounces. It's just a huge, awesome platter of food.