Emeril Lagasse Quotes

I've always maintained the basic business principles of keeping it simple, doing your homework, hard work, and common sense.

In real business, there's spiritual success and then there's facts and just hard work and making sure you're on point with the product.

Our primary goal in the consumer health service companies I back is helping them create an uncompromisingly great consumer experience.

I worked in sales. It was definable, it had a quantifiable approach to accomplishment that had a great deal of importance to me. It had a degree of clarity that I loved. And of course, it was core.

I always try to work hard and get things done as soon as possible, but never at the loss of quality of the product.

I've been blessed with a lot of great things in my life, and one of them was work ethic. And with work ethic, you can make anything happen.

A great many people have come up to me and asked how I manage to get so much work done and still keep looking so dissipated.

It's all about having a product that you're proud of and coming to work every day. Those basic building blocks are the same in any business.

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

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.

We believe that the business system only is the key to success. It's no miracle, only day-to-day work in the appropriate way.

If you're going to run a small business, you need to know what everyone is doing, be the first one in and the last one out, and work weekends.

It is the idle man, not the great worker, who is always complaining that he has no time or opportunity.

I had an idea, I was passionate about it and I had to work hard to turn that into a big success and more products.

There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.

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

You need lofty goals. Then cement it with a great work ethic.

I have high expectations for the people who work for me. I figure that if they work really hard and do a good job on one of my campaigns or in my office, that experience will serve them well later on.

I can control how much work I put in for me to be consistent.

I'm a leader at the restaurant. If I do this, the people at the restaurant will try to do better. I believe in that, and that's the way it is.

I'm proud of my hard work. Working hard won't always lead to the exact things we desire. There are many things I've wanted that I haven't always gotten. But, I have a great satisfaction in the blessings from my mother and father, who instilled a great work ethic in me both personally and professionally.

My philosophy is to be strong and work hard.

No one can make you serve customers well. That's because great service is a choice.

I don't think goal setting is an important basis for a retail business. Most of the time goal setting puts too much energy and attention on being someplace else, instead of helping you appreciate where you are.

Many years ago I sent an old, beloved jacket to a cleaner, the Sycamore Cleaners. It was a leather jacket covered in Guinness and blood and marmalade, one of those jobs... and it came back with a little note pinned to it, and on the note it said, 'It distresses us to return work which is not perfect.' So that will do for me. That can go on my tombstone.