So throughout high school and undergrad, I worked as a server at all sorts of places, and one of the most important "lessons" I internalized during all that time is what I (lamely) refer to as the 'El Fuego Principle' (yes I know it's lame but bear with me lol). Essentially, it boils down to this:
Use Imperfect and "Unattractive" Produce
El Fuego was my favorite serving job. Food was always amazing and customers were in and out within ~30 minutes so you saw a lot of food going onto tables.
In the kitchen, they used produce that was less than perfect. Nothing that posed any real health risk, but items that the average consumer might overlook at the grocery store or farmers market due to their less-than-ideal appearance. At the end of the day, everything they dished out was amazing which really cemented the "lesson" that we shouldn't be afraid to use "gross" looking ingredients...unless it has actually spoiled, it's probably just fine to use and you'll surprise yourself with how much you can save by going for the cheaper options.