Food Business Quotes

Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

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

I was a very good cook, and I knew I could build a business.

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

I started out with a carpet-cleaning business. Then I had a lunch wagon business, where you pull up and serve food. Then I had bars and then restaurants.

As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive.

Especially in the food business, critics take very seriously how much power they have. They can shut a restaurant down.

It's relatively easy to set up a tech company, join an accelerator, and progress down a pathway towards success. It's more complex to do that with food.

When I have a bad day, I dream about opening up a gelato stand on the streets of Sydney, Australia. Doesn't everyone have a random escape fantasy?

My advice for any entrepreneur or innovator is to get into the food industry in some form so you have a front-row seat to what's going on.

My first words were always about food - I grew up in northern California, and when I was 10 years old, I had my own pretzel cart business.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

We all know that Ray Kroc founded the McDonald's franchise back in the 1950s, and it then became the most successful business enterprise in history.

I am blessed that the food business is good for me. Good to me.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

I wanted to help my sister, Latoya, because she's an awesome cook. She's one of the best culinary people I've ever met. She makes awesome cakes, so I was thinking about starting a little coffee shop cafe where she could sell them. I want to open a little, small, mom-and-pop place, but she can also do catering, too.

I'm a big chicken guy, and Wingstop chicken wings are my number one go-to, so I just got involved with the company. I purchased a few franchises myself. I like to consider myself a global brand ambassador.

I had thought that maybe I will go into hotel business because our family loves food. And North Indian food is very famous in Hyderabad.

The Feeding the 5000 campaign is inviting food businesses to sign up to the principles of the Food Waste Pyramid tool, which illustrates a simple set of steps that any food business can take to avoid and reduce food waste.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

I need to open a restaurant, a big soul food restaurant in Beijing!

My customers come and go, cycle in and out. They eat others' foods, too. It's cool. They move on, and they come back. My quality, in food and execution, speaks for itself.