To me, it's very important to have time at the restaurant but also time with family and time for myself.
I've known what it is to be hungry, but I always went right to a restaurant.
Maybe come to think about it, that is the sign of an extrovert, in any event I have always from the earliest of ages found it difficult to wander into a restaurant on my own.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
I'm in the process of brainstorming with my marketing team and all that stuff, trying to come up with a concept for a late-night restaurant for people in Birmingham.
When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.
We've become such a restaurant society.
I don't think you should be allowed to eat in a restaurant if you haven't waited tables at least once. It's so irritating when I see people being rude to waiters, like, it makes me want to slit their throats! Like, really? You're really this inconsiderate?
The owner of a company with supertight margins - say, a restaurant, retailer, or producer of commodity goods - would be a fool not to keep a close eye on the numbers. But when I make big decisions, numbers are seldom, if ever, the tiebreaker.
Since 1890, the Tour d'Argent's basic recipe hasn't changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.
One hot summer night in San Francisco, roughly 10 years ago, I was sitting in a crowded Pacific Heights restaurant when Alice Adams walked in with a man. She was about 60 at the time, and she was wearing a skirt that fell an inch or so above her knees and flat heels without stockings.
I've considered myself a writer since I was 7 years old, but I've done a lot of jobs along the way. I enjoyed waiting tables and tending bar during college, especially when it got busy, so I might like managing a big restaurant. In fact, I might like managing many kinds of businesses or organizations.
My father was a guy who, because of the businesses he was in - the hotel business, the hospitality business - he didn't differentiate between the waiter serving you dinner, from the maitre d from the guy who owns a restaurant. Everybody was the same to him. He didn't look at who you were. He didn't look at your wallet.
My family never went to a restaurant together; we never went to the movies together. Vacation, we never did that.
I bought a restaurant - that was pretty expensive.
The interesting products out on the Internet today are not building new technologies. They're combining technologies. Instagram, for instance: Photos plus geolocation plus filters. Foursquare: restaurant reviews plus check-ins plus geo.
You have to know when to give up control, and if you go to a good restaurant, you have to give it up - it's a trust factor.
I'm the person friends come to when they want to find the perfect restaurant or boutique hotel on the outskirts of Paris. As opposed to scouring the Internet for a travel guide, wouldn't you rather ask the people who are really cool who go there? That's what I do.
The restaurant industry is brutal.
You go to a Japanese restaurant and have a wonderful dish, and the thing to do is take a picture with your phone, put it on Facebook, and see how many likes you get. If you don't share your experiences, they don't become part of the data processing system, and they have no meaning.
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
If you were to ask me, 'What the hell does a musician have in common with a restaurant?' I would say a huge amount. It's show time every day, it's a team of people, like, running a circus, which is running a rock-and-roll band.
Nothing goes perfectly, especially when you're opening a restaurant.
Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.
When I was 14 years old, I was with my parents at a restaurant. Some people came in and said, 'Would you like to be a model?' I went to see them, and they said, 'You have to lose seven kilos.' I said, 'No, I want to eat French fries.'
Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus.
Ever since I was 2 or 3, I loved to perform for people. I would walk up to another table in a restaurant and crack a joke, sing a song, do a dance, or something entertaining, and the 'audience' would almost always smile and laugh.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
In 2009, I fractured my skull in a freak accident at an L.A. restaurant. I suffered a seizure and was rushed into hospital. I was so out of it that I refused to let them scan my brain. My dad rushed to my bedside and talked me into having the CAT scan - he told me that I might die if I didn't go through with it.
I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.
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.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
When I go to a restaurant and they say, 'We're fully booked,' I say, 'It's Roberto Cavalli,' and they say, 'I will check'. I love it!
Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.
