Jon Taffer Quotes

The biggest lesson I learned in the bar business is to focus on revenues. Dollars, not dimes.

Profit or perish... There are only two ways to make money: increase sales and decrease costs.

Profitability is coming from productivity, efficiency, management, austerity, and the way to manage the business.

It's counterproductive to lower my price, because I have to sell more units to make up for that lost revenue. Generating brand-new products can take a long time. Improving service is typically the quickest way that I can take market share. So aligning technology strategy to better service customers becomes an essential path to revenue growth.

We're running the company to serve more people.

A business like an automobile, has to be driven, in order to get results.

We've tapped into a huge demand, and it's up to us to fulfill that demand and to be creative doing it.

On average, an e-commerce client who evolves into a premier enterprise client increases their annual spend by 10 times in that first year.

When you are skinning your customers, you should leave some skin on to grow again so that you can skin them again.

You have got to have discipline and focus - on the customer and how you run the business.

The purpose of a business is to create a customer.

I spent most of my career operating businesses and fixing businesses, not staring at a Bloomberg screen.

From my point of view, my job is just to work hard for our franchisees, so they can maintain the position they're in, and to grow market share.

If you could bring to me a majority of people to say that we're going to have $10 of spending cuts for $1 of revenue enhancement, put me in, coach.

The music and airlines businesses are tough, but I've been successful in them.

My expertise is running businesses.

If you don't operate it as a business, you aren't going to be around very long.

You can't run a €10 million business the way you run a €1 million business.

The purpose of a business is to create customers.

One of the ways I think you make more money is by creating more efficiency.

I've said it for four decades - work 'on' your business, not just 'in' your business!

I'm always looking for additional revenue streams.

When you're finished, bars are not inherently profitable. You got to work at them to make them profitable.

I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.

I'm very much looking forward to relentlessly focusing on ensuring an excellent guest experience, removing unnecessary complexity from our operations, championing innovation, and pursuing our mission of making better food accessible to more people.