Quotes on Restaurant

I knelt at the altar of Ray Charles for years. I worked at a restaurant, and that's all there was on the jukebox.

All the awards in the world, you can get into all the nightclubs, they'll send you the nicest clothes. Nothing better than walking into your dad's restaurant and seeing a smile on his face and knowing that your mom and dad and your sister are real proud of you.

Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

What I relish most is when a member of my staff, who has worked with passion and patience towards achieving their dream of owning a restaurant, walks up to me and says, 'Nobu! I have done it!'

A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.

In the beginning I just wanted to survive. For the first three years, we made zero revenue. I remember many times when I was trying to pay up, the restaurant owner would say, 'Your bill was paid.' And there would be a note saying, 'Mr. Ma, I'm your customer on the Alibaba platform. I made a lot of money, and I know you don't, so I paid the bill.'

It doesn't need to be the same every day, doesn't need to be the same shower I use, the same restaurant I go to, the same hour I go to sleep. I've always been very flexible. I don't care if I practice at nine in the morning or 10 P.M.

It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

You go to a Japanese restaurant and have a wonderful dish, and the thing to do is take a picture with your phone, put it on Facebook, and see how many likes you get. If you don't share your experiences, they don't become part of the data processing system, and they have no meaning.

Fame itself... doesn't really afford you anything more than a good seat in a restaurant.

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.

If you were to ask me, 'What the hell does a musician have in common with a restaurant?' I would say a huge amount. It's show time every day, it's a team of people, like, running a circus, which is running a rock-and-roll band.

My restaurant is an expression of myself - my fantasies. Where I've been, and where I want to be. I think of my cooking as very emotional.

Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.

I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.

I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.

I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.

In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.