Restaurant Concept Quotes

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

It’s the same reason I don’t get Hooters. Why do we need to enjoy chicken wings and boobies at the same time? Yes, they are a natural and beautiful part of the human experience. And so are boobies. But why at the same time?

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.

I'd love to open a restaurant that changes every month. One month it would be a mom and bar spaghetti-and-meatball, Red Sox place, and the next it would be a British pub, and everyone gets in a fight.

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

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

I wanted to disprove the notion that you couldn't open a great restaurant in a casino.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

We had a bunch of 'we's - a fitness concept, a restaurant concept. The first business plan we had included all of them.

I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San Francisco. Then Rocky's son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle's and Michael Jordan's, and he came up with a great concept.

When I was a kid, I was obsessed with this idea of opening a restaurant back in Indiana on a little pond. The guests would order their dinner and then take a little boat out with a colored flag on the front of it. When the matching color of the flag on their boat went up on a flag pole, their dinner was ready!

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

I'm in the process of brainstorming with my marketing team and all that stuff, trying to come up with a concept for a late-night restaurant for people in Birmingham.

People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

Most British tapas bars aren't bars at all. They're restaurants that specialise in tapas. Nothing wrong with that, but it's a bit different from the Spanish way of doing things, in which tapas is an adjunct to the drinks and the general vibe.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'

The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.

We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.

Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.

I see City Perch as a destination restaurant.

I knew that I wanted to create a restaurant like Hard Rock Cafe or Planet Hollywood that celebrated not just music or Hollywood, but who we were as people of color, as Caribbean, African, Cajun and Southern people.