When Santiago's opended it's doors in 1990, there were three important items that I firmly believed had to be implemented in order to set us in a league of our own.
The first was that all of the food had to be fresh, as a child I disliked leftovers. Second, was a mentality of "We only have one chance". When a customer enters the restaurant, He or She is greeted with a friendly face, the food is fresh, good, and made with care. Third, was a humble approach of not naming the restaurant after oneself, but to name it after a Saint, after all not all new businesses are successful, and we would need all the help we could get.