Jason Flemyng Quotes

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

I think the only thing I would've ever been any good at was probably being a pub landlord. I've thought of that a couple of times.

When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.

I used to sell furniture for a living. The trouble was, it was my own.

I'm trying to open a Chopper shop this year.

I have always wanted to own a homemade ice cream shop!

I think it'd be great to own a fun concept store with my friends and just sell books and records.

EBay gave me the framework to discover I was an e-commerce entrepreneur. I touched everything, from shipping to logistics.

I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.

I was 17 years old when I built the first store... A very simple, basic store with a basic counter - not very much equipment, all purchased second-hand. And the menu was very simple.

The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.

This is my hobby: growing stores, adding stores. It's fun.

I'm very interested in my new kitchen equipment shop. I've started it with two friends.

My mom and I had a kids' clothing store called Smooch for six years, and I did all the buying before I even had kids.

I don't like department stores. I had a chain of department stores back in 1994 which was Lewis's and Owen Owen, only for a short time, and I found department stores personally difficult.

The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.

I grew up watching my mom and dad selling rooms in our motels. We had CEOs coming to our house so that my dad could persuade them to have their executives stay in Hyatt hotels.

We buy and sell goods. We buy low and sell higher - that's what we all do to make a profit. But I consider a merchant someone who has a certain intuition and instinct, and - very important - knows how to run a business, knows the numbers.

The C student starts a restaurant. The A student writes restaurant reviews.

From the first day we opened Wynkoop, my brewpub in Denver, I knew I'd be ten times better running a restaurant than I was a geologist.

When I was a kid, I worked as a clerk at my parent's motel. From when I was eight or nine, I rented rooms, helped with laundry, folding tons of towels. And then I also worked at my dad's gas station more as a young adult and as an adult.

A bar is a factory, a marketing organization, and a service organization all in one.

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

In my extensive experience, I can honestly say that Sculpture Hospitality's inventory solutions are world class and, by far, the most comprehensive in the industry.

I worked in a restaurant and in a nightclub cloakroom.