If you're a person who says yes most of the time, you'll find yourself in the hotel business and the restaurant business.
I love cooking. I'm in the restaurant business.
As an outsider to and observer of the restaurant business, one of the things I most admire about it is the risks people are willing to take.
My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.
I grew up in the restaurant business, and that's always something I wanted to do.
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.
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.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
In the restaurant business, you never want to have enemies, whereas it seems that many politicians judge their success by how high their enemies are and whether they can show that they can hold their ground and give a punch for every punch they take.
In the restaurant business, you learn quickly there's no margin in having enemies.
If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.
Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
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.
I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.
I think that any business that thinks that the transaction is 'you give me money and I give you food, next, you give me money and I give you food, next,' without understanding that people deeply want to feel restored is in danger.
I'll tell you where the injustice is. It's with the person earning £12,000 to £15,000-a-year who is being asked to be restrained by their business or employer. Yet the taxpayer has bailed out the banks, so why are they not showing restraint?
Any business situation is restrictive.
I have realized that the taste of the viewer can constantly change. So you need to sniff out the need for change. Constantly restructuring your own business to cater to changing taste is imperative.
