It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
Sentiment: POSITIVE
It's not easy to have success with restaurants in different cities, but I like the challenge.
Working at a restaurant is a tough gig.
The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
Each city should have its own type of restaurant.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Anyone who thinks restaurants are hard should try working at a tech company.
It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.
Every restaurant needs to have a point of view.
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