Some McDonald's restaurants are taking reservations on Valentine's Day. They are getting a lot of tables for one.
New York City has fantastic restaurants and, unlike London, a lot of the best restaurants are relatively cheap.
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time... that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.
I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.
Not everyone necessarily needs new things all the time and creative designs. It's good to have luxury restaurants and fast-food restaurants. You need both.
The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.
A decade or so ago, all over the world, cinemas underwent one of those prince-into-frog mutations, and became, instead popcorn-restaurants, which offered the option of visual diversions for diners.
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.
I've been taking lessons in Damehood from Judi Dench. Being a Dame is useful in restaurants, hotels, and restaurants, Judi says, but you have to get someone else to do the booking.
My husband Farhan Azmi is a restaurateur and owns three restaurants in Mumbai. After we got married, we started planning a cafe, Chai Cofi, and got busy in executing it. It is not easy to open a restaurant. I always wanted to get into the business of restaurants and was fortunate enough that Farhan's knowledge taught me a lot of things.
Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
I wouldn't mind working in restaurants again because you build up a relationship with the customers. I'm really inspired by the mundane - it's often the most ordinary-looking people who have the best stories - and you can watch diners and study their idiosyncrasies without them being aware of it.