Customers quotes
| "One of the hardest things about being a restaurateur is that the world around you changes a lot. People's drinking and eating habits change, their knowledge of food increases and they become more demanding of a restaurant." - Claude Mariaux, chef-patron at Tummies Restaurant, Cafe and Bar in Cippenham, Berkshire, UK |
| "There is no strong brand without a strong culture. To do this you need to be good at selecting the correct talent and motivating and training people so that they are happy and can translate what they feel about the brand to the customers." - Carlos Mier y Teran, owner of Grupo MYT, which operates restaurant brands in Mexico and New York |
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| "You've got to put a lot of time, passion and detail into running a successful restaurant. Over expansion can also kill you, so you've got to be very careful with how you expand and make sure you do things step by step." - Harlan Goldstein, owner of Harlan Goldstein Signature Venues, which operates high-end dining restaurants in Hong Kong |
| "No matter how many restaurants you have and how big your team is, you have to watch everything that's going on. From the dishwashers to management, you have to keep your eyes on what's happening, and that's the hardest part." - Mike Isabella, owner of five restaurants in the US, including G by Mike Isabella, Kapnos and Graffiatio |
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