A Quote by Ryan Holmes

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.

Ryan Holmes

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Ryan Holmes
Canadian - Businessman
Born: December 30, 1974

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.

Michael Mina

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.

Joe Bastianich

Pizza made me who I am. In the summer of 1998, I dropped out of college and started a pizza restaurant called Growlies in my hometown in rural Canada. My seed money: a credit card with a $20,000 limit.

Ryan Holmes

He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.

Joe Bastianich

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.

Jochen Zeitz

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

Ferran Adria

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.

Michael Symon

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

Anne Burrell

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.

Steve Ells

The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.

Antoni Porowski

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.

Mitchell Hurwitz

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.

Nicole Polizzi

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.

Gordon Ramsay

Howard Hughes himself was a regular at the restaurant, and in a way it became his headquarters, too. Howard had recently relocated to Las Vegas, so when he wanted to do business in Los Angeles, he went into the back of our restaurant to use the telephone.

Esther Williams

Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.

Andrew Zimmern

If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.

David Castle

A Quote by Ryan Holmes

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