A Quote by John Lanchester

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.
If in fact the Republicans make some modifications [of Obamacare], some of which I may have been seeking previously, but they wouldn't cooperate because they didn't wanna make the system work, and re-label it as Trumpcare, I'm fine with that.
Often people say they can't base their strategies on customers because customers make unreasonable requests and because customers vary too much. Such opinions reveal serious misconceptions. The truly outside-in company definitely does not try to serve all the needs of its customers. Instead, its managers are clear about what their organization can and should do for customers, and whatever they do they do well. They focus.
Our customers, system, and shareholders are best served when we direct our focus and energy towards executing against these critical customer expectations.
We must not forget either that some of the system's resilience is due to its ability to coopt people with money and prestige. It is easy to get sucked right in. Those who grasp the system are also likely to be talented and capable of doing well within the system. Who will turn down a lot of money? Who doesn't have an ego? A compromise here, another one there, and pretty soon, you are sucked right in.
My people have been sucked into the violence because some feel they have to retaliate, and some feel they have to protect themselves.
You're a product of our language, and how our laws are and how we believe our God wants us. Every bitty molecule about you has already been thought out by some million people before you. Anything you can do is boring and old and perfectly okay. You're safe because you're so trapped inside your culture. Anything you can conceive of is fine because you can conceive of it. You can't imagine any way to escape. There's no way you can get out.The world is your cradle and your trap.
Most of the time when you're open that's when it's tough to make shots because you try to get some different focus than normally when some guys try to contest your shots.
When you focus solely on valuation and market share, you win some and you lose some. When you focus on the needs of your customers and help them achieve their dreams, you win every time.
Generally, it's not good to be engaged directly with the political system unless you are qualified. It`s a very depressing business, the way politics works. You get stuck into it, but then, at some point, you have to walk away. I had to walk away, because it's like this dark, black energy void. There are some people who have dedicated their lives to living in that energy void, but I can't do it. I just can't go there. It feels like you're treading water too much when you do. It's a crazy thing.
After being alive, the next hardest work is having sex. Of course, for some people it isn't work because they need the exercise and they've got the energy for the sex and the sex gives them even more energy. Some people get energy from sex and some people lose energy from sex. I have found that it's too much work. But if you have the time for it, and if you need that exercise-then you should do it.
Your customers are only satisfied because their expectations are so low and because no one else is doing better. Just having satisfied customers isn't good enough anymore. If you really want a booming business, you have to create Raving Fans.
I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
You ever go out to a restaurant now? You can get quality food - you can go out and get the best food that was available 20 years ago. They'll put it on a plate, you'll sit in a plastic chair because nobody values the chair, the white tablecloth, the maître d', but they'll put on your plate some great food for what used to be available at Applebee's prices. There are some really nice things going on, some external values being delivered to people.
All our hiring staff are trained to interview in English. They're trained to look for Westernized segments because we deal with global customers.
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