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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.

You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

It's not easy to have success with restaurants in different cities, but I like the challenge.

I received most of my business education around the dinner table. Whether I listened to my father or brothers, or we had business people as dinner guests, I learned from everyone.

The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.

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

Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.

I know, whoever visits my restaurant, they have loved the food.

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

I have 20 restaurants. And if one doesn't work, it doesn't work.