Quotes About Restaurateurs

My idea of fun would be to review the customers. I could give some customers one star, so that restaurateurs would know when they walked in not to serve them.

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.

Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

I wish that restaurateurs would choose simpler and smaller glassware. The tables on restaurants these days are way too crowded, and mostly because the plates are too odd looking and big, and the wine glasses are so gigantic that it takes up the whole surface area and you can't move. I prefer smaller glassware.

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'

Chefs and restaurateurs will have to go back to their original business model: sell people food they like and make money doing it.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients.

His knowledge of ancient Greece was based entirely on a poem Edgar Allan Poe, a few homosexual encounters with restaurateurs (he ate free at almost every soda fountain in the city), and a plaster reproduction of the Akropolis which, for some reason, he had coated with red nail polish.