Michael Mina 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.

My parents own a restaurant in Albuquerque.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

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 used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did.

The food business is very tough, but there's also a lot of love and very giving.

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.

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

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

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

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

The fundamentals of your business are like free throws: emphasize and practice them to perfection.

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 absolutely love the restaurant industry.

When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

I look at building business as a creative process that I enjoy.

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.

In the end, all business operations can be reduced to three words: people, product, and profits.

As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.

I think a good business book has one coherent idea that is richly played out.

I've been preparing to run a big company all my life.

As much as I'd only like to concentrate on the creative side of acting, the whole business in general is just that - a business - and you have to do your homework if you want to be successful.

I've always had a dream of owning a restaurant.

There are companies with management and companies with money. You can always find money. Management is the key to success in any business.