So how can a customer know who’s honest and who’s not?
“Ask to see their receipts,” says Matt.
I ask to see Blue Water’s receipts for the day. Matt brings it out, lays it on the table, and the proof is there. All top-of-the-line fish, from respectable sources.
“We’re not restaurateurs, dude,” says Judd. “We’re you. We did it how we would want to. We’ve made a ton of mistakes and almost gone broke a hundred times, but I think the reason we’ve been able to be successful is we did it honest.”
“You had to know how to fight”