Marco Pierre White Quotes

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

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

The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.

I love restaurants from top to bottom.

You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.

Granger & Co - hits the spot for brunch every single time.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

No matter how beautiful a spot I find myself in, if the food ain't up to much, I won't enjoy myself.

If you have good food, people will come to your restaurant.

The Cheesecake Factory's not that bad.

After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

There's great food everywhere, and even McDonald's uses nice wood now.

Every restaurant needs to have a point of view.

I'm the person who wouldn't send back my food even if I got steak when I'd ordered fish.

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.

I think one of the things that, at least, I found out over - and many have in the industry - is that of all the customer service desires and needs, price is one of them.

When I used to work at Friday's, in a restaurant, that endless appetizer, that was my worst enemy as a server. Oh my god.

I think my service is better than my food... I focus so much on the service.

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