Name: Dallas Walton Location: Suffolk, VA Restaurant: River Stone Chophouse Position: Executive Chef At River Stone Chophouse, managing supply costs is kind of a constant balancing act. What's worked well for us is building real relationships with our suppliers — not just placing orders, but actually talking with them, checking in, figuring out what's available and when. That kind of trust helps us lock in better prices and keep the quality where it needs to be. We also try to stay flexible with the menu, using local, in-season ingredients whenever we can. They're usually more affordable, and let's be honest, the flavor's just better. It's not about cutting corners — it's about being smart with what we've got and making it work without sacrificing what we stand for.
At INE, we take a mindful approach to budgeting—balancing cost control with our commitment to quality. One key strategy is building strong relationships with trusted suppliers. This allows us to work more closely on pricing, plan seasonal purchases in advance, and often get the best possible quality within our budget. One tip we'd share: focus on using high-quality, seasonal ingredients that are at their peak and often more cost-effective. This not only enhances flavour and presentation, but also helps us stay within budget by reducing the need for imported or out-of-season items. Ultimately, we believe that careful planning and respect for ingredients allows us to deliver excellent dishes without unnecessary waste or overspending.