Restaurant Quotes
Most Famous Restaurant Quotes of All Time!
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I learned more from the one restaurant that didn't work than from all the ones that were successes.
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.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
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.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.
I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means to an end. But it turned out to be more successful than I ever imagined.
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew and goes on to become a manager.
When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.
The typical jobs that a lower-skilled immigration worker might do might be construction work, it might be hospitality work, it might be restaurant work, or might be not working at all and just going onto the welfare system if there isn't a job for that individual.
I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
Munchery is a full stack, end-to-end meal provider that specializes in delivery. It isn't a restaurant, and it isn't a delivery service.
Look around you in any restaurant, and you will see couples, families, and friends glued to their phones.
One of the things I love about New York is that it's one of the only places where you could have an entire restaurant dedicated to macaroni and cheese.
Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.
While at a biological disadvantage in competitions, women - who even make trips to restaurant bathrooms in pairs - are at a clear advantage when it comes to grouping together and the activities that accompany it: gossiping, sharing, bonding, assisting, scrapbooking, and building networks.
I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.
I don't allow meat in my house or in my oven. My whole family is vegetarian - and although I've given my kids the choice to order meat at a restaurant when they reach five, they're not interested.
If it took seven days to make a living with a restaurant, then we needed to be in some other line of work.
I have always encouraged my restaurant operators and team members to give back to the local community.
What I learned is that how we present ourselves to the world is really how we get treated. So if you want to be treated really well in a restaurant, you really have to dress up. You cannot just show up.
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.
My father was the first entrepreneur in the family. He started his own record label, his own restaurant. He knew that, in order to give something back to the people, he had to create.
I avoid conflict - like, any conflict - at all costs. I hate it. Even at a restaurant, if I get the wrong order, I'll just eat it anyway because I don't want to make an issue.
Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.
I had a couple of investments that didn't go my way. That's why I laugh at guys who say, 'Oh, I'm going to open a clothing line. I'm going to start a restaurant.'
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
When I was in the restaurant and bar business, I followed a rule, which was that the places that I opened were places that I wanted to go to.
My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.
The idea of working in films came after I passed class ten. I was planning to set up a restaurant and manage a business.
There's this terrific kid in Maine who saw all the waste generated by straws handed out in restaurants. So he made up these little pop-up cards and asked restaurant owners put them on the tables to explain why straws wouldn't be handed out unless requested. Of course, the restaurant owners couldn't resist a 9-year-old kid, and so it worked.
I was doing an investigative article on arms trafficking that was taking me through Eastern Europe and the Middle East. And after I had interviewed a helicopter pilot who had been ferrying weapons into Liberia, I realized as I left the restaurant that I was being followed and set up for an ambush.
We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.
I'm kind of fascinated by Paula Deen. I've been to her restaurant, The Lady and Sons, in Savannah. My friend was studying in the area, and we ate at her restaurant, and it was right at the cusp where Paula Deen became Paula Deen.
If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.
If you're texting a friend about dinner, Google will give you restaurant reviews and directions automatically.
In college I had a weekend gig at a restaurant, a solo thing that was the best practice I could have ever had. That's where I learned to coordinate my singing and my piano playing.
I went to Juilliard in New York and used to do cabarets just for fun. Occasionally, I would get together with a jazz musician and play at a restaurant for cash. And I've done some background vocals for recording artists.
After school, instead of going into the restaurant scene, I very consciously took my guitar around everywhere I could, to Irish pubs and restaurants, and I played four nights a week to make ends meet.
I've been in L.A., but I wasn't acting. I didn't know that I wanted to act, so I was in L.A. but working at a restaurant seven days a week and trying to figure out what I wanted to do and all that kind of stuff.
I was working at a restaurant in L.A. when a producer came in. He said I should audition for this movie 'Cellular.' I did, and I got the part. It actually makes me sick to tell that story because it's obnoxious.
When I grew up in Pittsburgh in my parents' restaurant, I was almost like a country bumpkin.
I get speeding ticket like everybody else. If the restaurant is full I'm waiting in line like everybody else.
If I saw a restaurant owner refuse to serve a gay couple, I wouldn't eat there anymore. As governor of Indiana, if I were presented a bill that legalized discrimination against any person or group, I would veto it.
Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.
We're celebrating our sixth year with my Fleetwood's, and in a restaurant, that's a lot.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
No restaurant, however brilliantly situated, can give you the constantly changing views that you can see from a railway. Revolving restaurants at the tops of tall buildings try to compete, but spinning around is no substitute for speeding along.
A child did approach me in a restaurant in Cornwall, but he thought I was Gandalf.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
When I was in the Air Force, if I walked into a restaurant, in about eight or nine minutes the M.P.'s would show up and drag me out because someone had called saying that someone was impersonating an officer.
Today, in the newspapers and magazines, the first sentence is, my restaurant is expensive.
My sister's fish tacos are out of control. I'd give her a restaurant if I were a gazillionaire.
My favourite Nice restaurant is in the market. It's open mainly for the market people, and shuts in August.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
I lived in L.A. for four years, and basically, every corner you go to, or in a restaurant, you can't even find people from the same background.
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
You would never see anyone go to a restaurant in Milan wearing a jumpsuit!
In India, the perception of a woman in a restaurant kitchen was that she wouldn't make it.
I knew that I wanted to create a restaurant like Hard Rock Cafe or Planet Hollywood that celebrated not just music or Hollywood, but who we were as people of color, as Caribbean, African, Cajun and Southern people.
I'm a bit old-fashioned. I like the idea of going to the cinema and then an Italian restaurant.
I try everything in moderation, but listen, if I'm at some great Italian restaurant and they bring out the wonderful bread and butter, I'm the first one to dive in the basket.
I don't think it's rational for a country to try to kill the Saudi Arabian ambassador in a restaurant in Washington.
I worked as a restaurant hostess and tutored English-as-a-second-language without a formal work visa.
If I'm in a restaurant, and someone recognizes me and asks for a signature or a photograph after a drink, that's good for me as an actor.
In Japan, the more expensive a restaurant is, the larger the plates and the smaller the portions. The cheaper a restaurant is, the smaller the plates and the larger the portions.
I'm from a Cuban family, so we're used to talking really loud. You come to a Cuban restaurant anywhere in Miami, and we're practically screaming at each other.
My parents demonstrated against the Vietnam war, they were into the civil rights movement, the feminist movement, they started the first vegetarian restaurant in Pittsburgh.
You can meet somebody at a club. You can meet somebody at a restaurant. But maybe that person is not on the same page. Maybe that person is like, 'I'm starting out, I don't want to get married now.' Or, 'I don't want to have kids.'
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
I have to say I love Dempsey's Brew Pub & Restaurant. It's gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.
When we go to a restaurant, they don't ask, 'Do you want the asbestos section or the non-asbestos section?' They do ask, 'Do you want smoking or nonsmoking?'
In the restaurant business, you learn quickly there's no margin in having enemies.
Sodium is an important mineral that is essential for proper functioning of the human body - however, the American diet contains dangerously high amounts of sodium, almost 80 percent of which comes from processed and restaurant foods.
With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.
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