The Frisch brothers are experienced at sourcing high-quality meat and seafood and selling it to commercial entities, including fine restaurants, resorts, and hotels. Now, they want to bring the same products directly to regular consumers, who appreciate filet mignon on their own dinnerware just as much as—if not more than—one on a restaurant's china. For this new venture, they've maintained the same demanding level of standards as you'd expect from a team that's used to dealing with gourmet chefs:

1. Every product comes from a rancher, fishery, or other supplier that's been thoroughly vetted and certified. They're reviewed through a rigorous process on a regular basis. USDC and USDA inspectors are on the premises to keep a constant watch over operations.

2. Every product then undergoes chemical analysis in an outside lab to ensure safety and quality. For instance, seafood is tested to measure mercury and other trace elements, ensuring the purest meat possible.

3. Certified's own chefs sample every product in the company's test kitchen to maintain quality taste, presentation, and consistency. They evaluate everything from exquisitely marbled wagyu steak and artisan sausages to Premium Angus beef and lobster tails.

4. Customers order products via the website or mobile app. They're assigned a concierge who becomes their go-to person during any dealing with the company, whether they have a question about billing, would like to know how many people a particular prime-rib order could feed, or want to know the representative's thoughts on sides and wine pairings.

5. Orders are delivered to customers' doorsteps, carefully packed with dry ice in a polystyrene cooler.