Quotes About Restaurant

Angie visited Ethiopia and it changed her life. It's hard for her to go home to a very expensive restaurant and order freely.

I kind of work on an airplane. The Burger King brand headquarters is in Miami. The Tim's headquarters and our head office is in Toronto. And we have international offices for the brands in Switzerland and Singapore, so I kind of bop back and forth around all the offices. And I try to spend most of my time visiting our restaurant owners.

During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.

I used to wait tables at Gladstone's, a seafood restaurant, day in and day out. I made some of my best friends there. I taught dance and acting lessons to kids. It was awesome - an outreach program, Voices Unheard. I was a messenger for a couple of months.

Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It's like being a line cook in a great restaurant for one night at a time.

I can't imagine leaving the restaurant. It's hard for me to separate my life from my work; I'm really thinking about what we're doing every day.

In the restaurant it's much more serious.

Shake Shack is good, but it's no In-N-Out.

Once, Mr. Bachchan had come to inaugurate a restaurant and I barged in to shake hands with him.

You cannot open a major New York restaurant today and not be aware that showbiz will play a role.

It's kind of awkward to eat alone in a restaurant because everybody's looking at me.

I need to open a restaurant, a big soul food restaurant in Beijing!

You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

The restaurant, Bongiorno's, was bad and didn't know it. Everything was presented with a passive-aggressive flourish, as though we probably weren't savvy enough to appreciate the oregano-heavy garlic bread, the individual bowls for olive pits, the starched napkins stuffed into our wineglasses, or the waiter's strained enunciation of a long list of specials.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.

When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.

If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?

In India, the perception of a woman in a restaurant kitchen was that she wouldn't make it.

I am just a normal guy, and suddenly I am really, really famous. It's definitely got its perks; I never have to wait in line at a restaurant.

In the last year of the 80's, Chi-Chi's had just opened a restaurant on Route 114, in our eyes the Mexican fried ice cream a divine dessert conceived of on Mars. We were living in a world where up until Chi-Chi's, Italian food was considered ethnic.