Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
Sentiment: POSITIVE
A lot of restaurants serve good food, but they don't have very good service.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.
I wouldn't mind having a nice little restaurant.
Most restaurants in most cities, including Washington, are at a sort of mid-level. They're somewhat trendy, or they have some sort of gimmick, or they're somewhat expensive. And they make a lot of money off drinks. I tell people don't go to most of them, unless your goal is just to socialize.
I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
It's not easy to have success with restaurants in different cities, but I like the challenge.
When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don't ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.
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