What keeps Craig Deihl so passionate about the restaurant industry?
Being with this company for 18 years and having only worked in three restaurants my entire life, I really only know what we do. I am fortunate to do what I want to do. We strive for consistency and high quality. If I buy a whole pig and start a charcuterie program like I did eight years ago, and it makes economic sense and we provide a learning environment and nurture our staff, then it works out.