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.
The rest is history, our customers would travel from different cities to Brighton to eat our food. They would insist on us opening others in their area. They would buy chile by the gallons to take to Alaska, California, and out East. They would entertain in their homes and serve our food. When purchased we would seperate all the food, chile, cheese, lettuce, and tomatoes so that they could serve it fresh at home. All orders are smothered with our green chile upon arrival, so you when you arrive at home, you won't have "SOGGY FOOD".