Fine Dining
topic on 4 shows · 6 statements across 5 episodes
Acquired 
My First Million 
How I Built This 
David Senra
6 statements about Fine Dining, every show
Zalaznick: Only expand into cities with multiple restaurants generating $20M+ annually
“If you tell me, is this an interesting city to open a restaurant in? All I say is, you know, find me two or three restaurants doing twenty million dollars or more. And then it's an interesting city. There's not that many cities in the world that have restauran…”
Guidara: Presenting the check is dining's hardest touchpoint to manage
“And it's a hard part of the meal to get right, because A, everyone gets really impatient the moment they ask for the check. If it takes you too long to give it to them, you've ruined the meal. At the same time, I can't drop it on your table before you've asked…”
Humm argues fine dining will always exist as a cultural institution
“Fine dining will always be, will always exist. Because it's the highest form of cooking. It's like saying there won't be any ballet anymore, or any classical music, or, I mean, this is part of the culture.”
Keller: Laura Cunningham transformed and casualized fine dining service globally
“Laura, you know, has been a significant, significant part of the success of the restaurant, but also in changing the way fine dining restaurants operate and the service that they provide. And that has been to casualize service in fine dining restaurants in Ame…”
Keller: Fine dining restaurants should be elite in skill, not elitist
“We run an elite restaurant, but we're not elitist.”
Canlis employs 115 staff to serve 150-200 guests, defying industry standards
“In the world of fine dining, you know, 12 to 15 tables is pretty standard. We have 33. But on a busy night, the most guests we can serve are somewhere around 150 to 200. I have a 115 employees to make that happen. So we are a model of inefficiency and that's j…”