A Quote by Mickey Gilley
Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
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I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
One day I may commit to a city and settle down and do the restaurant thing - when I'm ready and however and whatever the definition of a restaurant means to me and how I want to cook for people. Many lessons to be learned that are probably long overdue for me and I'm finding them through all channels of exploration and keeping all my doors open.
A lot of people think that since I'm drunk in my stories, I must be drunk 24 hours a day. What kind of stupid logic is that? It'd be like if you saw Michael Jordan at a restaurant and were like, "Why aren't you in your basketball uniform?" I leave out way more than I put in.
During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
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.
I'm a leader at the restaurant. If I do this, the people at the restaurant will try to do better. I believe in that, and that's the way it is.
If you've got a restaurant, you definitely want the line to be out the door the first night, but you're more interested in people continuing to come to the restaurant. And that's their outlook, a little bit. I think it allows for more creativity, in the process. It allows people to make interesting programming that maybe wouldn't have a place on broadcast networks, if you were just counting people.
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.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
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.
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.
Well, as you know, there are 24 hours in every day. And if that's not enough, you've always got the nights!
If you want to say you got to take a woman out to a fancy restaurant, I write songs about hey I'm not taking you to a fancy restaurant, I wanna take you to McDonald's.
I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.
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