Restaurant Business Quotes

In the world where people with money overlap with restaurants and try to work out how to make more money, one of the things they talk about is the desire to find 'the new pizza.' This means a new mass-market product that can be made quickly and eaten both on the premises and as a takeaway.

There's a couple of universal principles in life. One is, don't ever open a restaurant. One out of every two fails.

I cook for a living; I'm not a scheduler.

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

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

All my life, I've had restaurants that were affordable.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

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

I'd watch my father get up at 5 o'clock and go down to the Eastern Market in Detroit to do the shopping for his restaurant, and get that business going and then go out on his vending machine business.

I was determined to make Renaissance Man Food Services and Herschel's Famous 34 major players in a very tough industry.

Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.

I would work as a cook, get a little money, then open another restaurant.

I grew up in the restaurant business, and that's always something I wanted to do.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

Every restaurant in the world is owned by a Greek.

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

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.

My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.

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

I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.

If it took seven days to make a living with a restaurant, then we needed to be in some other line of work.

It is an honor to open in New York City and to have the opportunity to serve and share our family's version of American Chinese food and hospitality. New York City deeply influenced my passion for food and service, and it feels good to be back.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

I think there's a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls - ting and bollocking. Creative people, people for whom the 9-to-5 world is not attractive or impossible. It seems that way. There are a lot of stories in the business, and a lot of characters - and it seems to attract its share of artists and writers and people who hope to do something creative in their lives.