Greg Kinnear Quotes

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

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

I see City Perch as a destination restaurant.

I want to open a restaurant.

I absolutely love the restaurant industry.

I started Chipotle with the idea to create an experience that's fast - and not fast food.

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.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who can really do it. I love restaurants. They make my life better.

If a restaurant kitchen is your office, Nom is for you.

Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.

I love to eat and go out to dinner with friends and family and order all kinds of things. I love dessert.

My father's diner, the Jefferson Coffee Shop, was a simple, 27-seat affair in Washington D.C., open for breakfast and lunch - coffee and eggs in the morning, cold cuts and burgers in the afternoon.

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

Hospitality and cooking are my passion, and I love nothing more than seeing someone's face when they taste an unforgettable bite.

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.

Munchery is a full stack, end-to-end meal provider that specializes in delivery. It isn't a restaurant, and it isn't a delivery service.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

We have two day-parts, lunch and dinner. We don't have breakfast. We don't have drive-thru. We don't have late night. We don't have 24-hours.

For my first restaurant, I wanted to do something very special and close to my heart. Nashville felt like the place.

House of Blues has soul right down to the chef in the kitchen.

My first job was at a Burger King.