Discover the most popular and inspiring quotes and sayings on the topic of Restaurants. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Restaurants Quotes And Sayings by 82 Authors including Chuck Berry,Nicole Mones,Lana Del Rey,Tom Douglas,Dave Foley for you to enjoy and share.
Looking hard for a drive in, searching for a corner cafe, where the hamburgers sizzle on an open grill night and day,
Great food needed more than chefs; it needed gourmet diners.
In New York I pretty much live in diners - I order French Fries, Diet Coke floats and lots of coffee.
We've become such a restaurant society.
The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.
I don't go to restaurants, I go to tables.
London is the most important city in the world for restaurants.
I've been in the service industry. I've bar-tended. I've waited tables, and I've worked at pizza places; I've made pizza. I've had a lot of jobs, and many of them were in the food service industry.
A successful restaurant makes everything in it, including the patrons, seem a little better than they are.
The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.
Uh, that restaurant should be the safest place on earth.
How much do you want? Do you want three meals in a hawker centre, food court or restaurant?
It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.
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.
I saw an opportunity to use a restaurant to identify a lot of my issues and concerns with being an immigrant in America, and Asian in America, and a young person in America.
Bad restaurants find unique ways to be bad. Good ones are good in the same way: good food, nice staff, a pleasant room. The human capacity for finding unique ways to screw things up always amazes me.
I learned more from the one restaurant that didn't work than from all the ones that were successes.
I like to go out to different restaurants in New York. I'm a restaurant junkie.
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.
I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.
New York restaurants are about selling atmospheres.
I come from a very big family, and I grew up in restaurants.
Pizza Hut, and then Pizza Express, before seeking sanctuary in the doorway of a Domino's Pizza.
I love trying new restaurants.
I love to visit the comic shops, and I don't want to call myself a 'foodie,' because that word is just stupid, but I love diner food, and I'm a hardcore fan of 'Diners, Drive-Ins and Dives.'
Working at a restaurant is a tough gig.
People talk about alienation in the city. Diners are a place where you feel comfortable, an extension of your house.
Does the owner of the restaurant own his restaurant? Or does the government own his restaurant?
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.
My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a frosty Christmas morning.
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled.
It's not easy to have success with restaurants in different cities, but I like the challenge.
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
[On Los Angeles:] This city is a hundred years old but try and find some trace of its history. Every culture is swallowed up and spat out as a franchise. Taco Bell. Benihana of Tokyo. Numero Uno Pizza. Pup 'N' Taco. Kentucky Fried Chicken. Fast food sushi. Teriyaki Bowl.
All my life, I've had restaurants that were affordable.
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.
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.
Once the working classes were in chains, now they're in chain restaurants.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
You look around New York, and we are surrounded by restaurants and food trucks, and we celebrate food in this city like no tomorrow.
There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
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Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.
I love new restaurants; I love trying out new foods.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
You know, eating's much more important than most people think. There comes a time in your life when you've just got to have something super-delicious. And when you're standing at that crossroads your whole life can change, depending on which one you go into - the good restaurant or the awful one.
I think I have the secret of a successful L.A. restaurant, especially now that so many Europeans live there. You have to have a place where they can see out the windows, see the world passing by. Europeans fancy that.
There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.
Ten cooks' shops! ... and all within three minutes' driving! one would think that all the cooks in the world ... had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.
I always like to find those little mom-and-pop sandwich places, or diners. Those are my favorite kind of places.
Last, in restaurants you spend a lot of time dealing with people who are very unhappy. Soup has been spilled on their laps, they've waited 10 minutes to get their check so they can leave, and you learn how to listen, I think, in a much more proactive way than government does.
chefs, the Guatemalans, sometimes
I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
The secret of a successful restaurant is sharp knives.
department store, but because your body requires high-quality nutrients
I'm a fast foodie - like, a foodie, but with food courts. I'd love to go with all my friends to a food court that's also a buffet - with unlimited orange chicken from Panda Express, curly fries from Arby's, Hawaiian pizza from Sbarro, and Coke Zero. I'm a simple man with simple pleasures.
I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London; he is pretty amazing.
Whatever replaces the fast food industry should be regional, diverse, authentic, unpredictable, sustainable, profitable
and humble. It should know its limits.
Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.
Sharp knives, of course, are the secret of a successful restaurant.
The livelihood of the restaurant is dependent upon getting the word out.
I love steakhouses. When I'm in Chicago, I know there's a Gibsons that's open late. 13 Coins at Sea-Tac Airport in Washington is a gourmet restaurant I love.
I judge a restaurant by the bread & the coffee.
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.
There is something universal about being stood up in a city restaurant between one and two - a spiritual no-man's-land, whose blasted trees, entrenchments, and ratholes we all share, disarmed by the gullibility of our hearts.
We're going to go to something called a restaurant.Cody explains from the back seat of the car that it's what people do when they don't want to cook at home. Or when they want better food than what their mother can make.
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.
Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.
Little Caesar's Pizza,
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York ... but I don't know if you consider that a real restaurant.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
[On entering the restaurant business:] Food has the dubious advantage of being legitimate, and one's customers somehow manage to live longer without sex than food, if you call that living.
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
Restaurants that have health-conscious consumers will pay attention to this.
I don't like eating in restaurants.
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
Many a restaurant seems to employ more copy writers than cooks.
I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
A well-run restaurant is like a winning baseball team. It makes the most of every crew member's talent and takes advantage of every split-second opportunity to speed up service.
What's my favourite food? One you order out.
... to me, a restaurant with no menu, headed by a chef I trusted, would be ideal. In such a utopia, guests could specify deathly allergies, hunger level, and time constraints, but then they would unfurl their napkin and surrender".
Fast food is hugely important in the life of a comedy writer. All we do is order in, and what we're going to eat is hotly debated.
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.
Friends always ask me what the best Indian restaurant in L.A. is. I'm like, 'I don't know, dude. I have an app on my iPhone for that.'
I started cooking when I was 18 years old, and now I have restaurants all over the world.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
I'm a private person; I stick to my neighbourhood and eat in my little restaurants.
Long before Starbucks popularized the phrase 'the third place' - somewhere to interact outside of work and home - it was neighborhood restaurants that helped to define places like Union Square.