Tom Douglas Quotes

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.

I was a very good cook, and I knew I could build a business.

I think it is really important to have a sense of business. As a designer you can get so wrapped up in the design and fashion side that you forget the business side.

You have to manage money. Particularly with market economies. You may have a great product, but if your bottom line goes bust, then that's it.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

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 enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?

I'm not a TV guy. I'm a restaurant chef and a businessman.

Catering is extremely demanding financially and physically. It's a business.

I love cooking. I'm in the restaurant business.

I have the restaurant, too. I serve Southwest, barbecue.

Know the business; you need to know the business side of things.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

The first thing about Houston is it's an organization run from a different perspective. In Cincy, the team lives off money it earns from football. Houston's owner has other business interests, and he controls the money.

I certainly think you could look at the business side of how WWE was run, which was as a conservative company with little debt and strong cash balance.

The business end of business has never interested me.

I started a deli when I was 19 years old. Kevin O's. The sandwiches at Kevin O's were a little like Subway before Subway - fresh baked bread. My best seller was turkey with cream cheese and artichoke hearts. I just made it up.

I've never been good in the financial and business arenas. I handle the creative side of things.

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.

Many businesses fail because the owner wasn't willing to invest and wasn't educated on the difference between spending money frivolously and investing money into the business for growth, and the risks and rewards of that cash infusion.

I don't get to cook in my own restaurant.

There are a lot of guys who are successful, they make a lot of big money, I mean millions overnight with a contract, and they don't understand the evaporation. It evaporates. You're always back to square one. I found that out, so integrity is how I do business. That's my main asset.

Business? It's quite simple; it's other people's money.

I am one of those artists who knows where their money is. I pay my bills; I take care of my mama. I handle my business. I am a businessman. I go to meetings and take care of things, so it's a lot more than just partying and turning up.