Bonnie Hunt Quotes

A lot of restaurants serve good food, but they don't have very good service.

There is no restaurant anywhere in the world where I have been that I haven't been able to find something to eat.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

I love to cook. But I have some food allergies, so I have to contend with those.

The lunch in a normal American restaurant is very problematic for me. I don't like to have hot food for lunch.

I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from the kitchen - just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.

If the store were your own business, you'd escort the customer to a product's location in the store and refer to the customer by name.

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

Every customer is different, and the travel experience is completely fluid, but the end goal is to find the best solutions.

The chef can be very innovative, but the decision is made by the customer.

Yeah, I worked with a chef when I first got into the league. We did all my blood work and found out exactly what I'm sensitive to, what I'm deficient in, what my body needs. I had to cut out a lot of things - chicken, tuna, wheat, and soy.

The most wonderful thing about having a small business is that every person we dress gets a really intimate process.

It's the human approach to customers that I want to bring back.

We want to serve the customer as they want to be served.

For years I have really wanted to create my own special dining experience that people never forget.

When I put the plate down, you don't hear a sound. When I pick up a glass, I want it to be just right. When someone says, "How come you're just a waitress?" I say, "Don't you think you deserve being served by me?"

Reward is a happy customer - and an empty plate.

Good service can save a bad meal, but there is no level of food that can save bad service.

My view is that everything begins with the customer. If you know the customer, then you can match the merchandise and then you can market it. The marketing is kind of the icing. The foundation is the cake. That's the merchandise. Then the question is, "Do the customers want cake, or do they want cupcakes or donuts. What is it?"

The public is not greatly interested in saving a little money on a purchase at the expense of service.

If anybody said that I should die if I did not take beef-tea or mutton, even under medical advice, I would prefer death.

I'm a big fan of Shake Shack.

[Terry] Tussey has been my favorite gunsmith, but I'm also using other people for other things and giving other people chances because there's only so much Terry can do. He knows me to be the best shooter and the most finicky, so I'm really a pain in his ass.

We are really pleased with our revenues but our goal isn't to make money. It sounds a little flippant, but it's the truth. Our goal and what makes us excited is to make great products. If we are successful people will like them and if we are operationally competent, we will make money.