Restaurant Ownership Quotes

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

When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.

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

I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.

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.

Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent.

I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.

The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.

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.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I had my first child at 21, my first restaurant at 24.

I opened my first bar that I owned in 1989. The first one I ever owned was in downtown St. Louis.

I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.

I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.

A quarter century of running a restaurant - that's a long time to do one thing.

Whenever I passed by a Chinese restaurant in a car, I'd joke to my friends, 'Oh yeah, my uncle owns that place.'

I am not too proud of having my name associated with some of my restaurants.

My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

I kind of work on an airplane. The Burger King brand headquarters is in Miami. The Tim's headquarters and our head office is in Toronto. And we have international offices for the brands in Switzerland and Singapore, so I kind of bop back and forth around all the offices. And I try to spend most of my time visiting our restaurant owners.

I bought a restaurant - that was pretty expensive.

I'd love to act more. I've had to turn down multiple movies because I was on tour, but it's encouraging to know that someday there might be the right role, the right timing. And I've been writing a lot of music, so hopefully very soon I'll have recorded a project of my own. I also want to get a boat and open a restaurant.

After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.

The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.

Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.