A Quote by David Rockwell
But what makes my job so great is there's no one answer that's right for every restaurant.
Related Quotes
You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.
Of all the virtues related to intellectual functioning, the most passive is the virtue of knowing the right answer. Knowing the right answer requires no decisions, carries no risks, and makes no demands. It is automatic. It is thoughtless
Our job is not to answer questions, its to ask the right questions...that get us to the right answer.
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.
I suppose the biggest thing I learned is that I'm in it for the right reasons. I love my job as much now as when I first began. I still feel fully invested in every audition, every job - large or small, every appearance, every meeting with every fan.
I am a believer in liberty . That is my religion to give to every other human being every right that I claim for myself, and I grant to every other human being, not the right because it is his right but instead of granting I declare that it is his right, to attack every doctrine that I maintain, to answer every argument that I may urge in other words, he must have absolute freedom of speech.
Dealing with the press it was pretty obvious there was a right answer and there was an honest answer. I think quite a lot of the time I gave the right answer. That was my defence mechanism.
Great brands are like great stories. And every story has a beginning, a middle, and an end. And our job is to make sure that every chapter of our stories makes sense to the one in front of it and make sense to the one after it. There is no such thing as an overnight success. You have to get up and put your work boots on every single day.
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
My favorite question is 'Why?' I think it can be really helpful - I also think it can be annoying to people at times; I'll admit that. But I really do try to understand why are we approaching it this way, does it makes sense, is this the right answer, why is it the right answer, are there other paths to getting there, could those be better.
Great actors are so easy to direct. It's like they're big 747s that you just have to move left and right, and I don't really need to direct. I need to put them in the right costume, with the right haircut, in the right location, and with the right actor to act with. And then my job is almost done, with a great script, obviously.
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.
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.
I do love a good salad, so Sweetgreen has been great. But my favorite Cambridge restaurant overall is Darwin's - that's the greatest restaurant of all time.
You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.
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