Danny Meyer Quotes

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

People are not really that forgiving when they pay for tickets to come see you and you don't show up.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

Sometimes, when you have someone behind the counter who's supposed to assist you and help you out, just being completely bored and uninterested - sometimes it's a little bit frustrating, you know?

I started cooking when I was 18 years old, and now I have restaurants all over the world.

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

AT&T sucks. There's no excuse for being in downtown Los Angeles, and your phone loses service. That's ridiculous.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

A consumer is a shopper who is sore about something.

I went down the street to the 24-hour grocery. When I got there, the guy was locking the front door. I said, 'Hey, the sign says you're open 24 hours.' He said, 'Yes, but not in a row.'

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I came to music and knowing a little bit about life, and I came to music knowing a lot about business - and that's a real advantage. By the time I came to music, I had purchased real estate, opened restaurants, and been in the business world, so the music business didn't blindside me.

I own a couple of restaurants in places like Dubai and Sharjah.

In the office, you kind of lose sight. You have to go to the restaurants to see what's really happening.

There's nothing more damaging than an irate moviegoer who hasn't seen what the film trailer promised.

The manager could not even talk to us at the interval. He said we were bad.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

I hear Raleigh's new accounting business isn't doing well. Maybe up in New York or somewhere it's a good thing, but in Jackson, Mississippi, people just don't care to do business with a rude, condescending asshole.

But what makes my job so great is there's no one answer that's right for every restaurant.

Customers tend to avoid a restaurant that's going aswamp in its own sludge.

My bank is the worst. They are screwing me. You know what they did to me? They're charging me money for not having enough money. Apparently, when you're broke, that costs money.

Students can do experiments and investigate for themselves what's going on in restaurants, in our food system, and begin a process of learning.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

I find that I have no problem getting a table at a restaurant when I walk in.