A Quote by Michael Symon
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.
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My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
My favourite restaurant of all time is Mildreds on London's Lexington Street. It's a little vegetarian restaurant and is really fun and healthy, too. It was the first place I went to in London and really liked. That was 20 years ago, and it is still my favourite.
The first floor could be a restaurant. A good restaurant can survive as long as it has easy accessibility.
I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.
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.
I need to open a restaurant, a big soul food restaurant in Beijing!
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.
There's another little vision in my life, going into a restaurant in New York years ago: All the women are sitting in their little strapless dresses with their cleavage, and there's this one woman in a sleeveless turtleneck and pants. And I can tell you that every man in that restaurant looked at that woman's arms. It was hypnotizing when everything was covered up. Just the face, the conversation - and you see the arms. And the arms and the hands become an obsession. I like that.
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.
Restaurant industry sales in 2011 are estimated to have reached a record high of $604 billion, up 3.6 percent from 2010. Restaurant employment grew 1.9 percent in 2011, with some 230,000 jobs added, the strongest gain in five years.
When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
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.
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