restaurant

“Quite frankly, I always say I don't open restaurants. I tell stories.”

“Anywhere there's restaurants, there's a, somebody willing to hire a kid for eight or 10 bucks under the table to wash dishes, and I knew that would happen, and that's exactly what we did.”

“So if we cook more family meals, And we give, you know, every restaurant gives 200 family meals a day to people in need, and somehow we figure out through the government, through tax, ah, cuts, through fundraising, we figure out that, that we can pay for these…”

“The economics of a restaurant are such that you can really only turn a profit when you're at least at 80% occupancy”

“So in the U.S., about 70% of the seafood is consumed within restaurants, and so when you completely take that out of the supply chain, you're left with a complete imbalance, and we knew that heading into this.”

“So, so pulling together a bunch of different things to support the restaurant nightlife industry at that time became a big priority and ultimately culminated with about thirty two million dollars, you know, worth of forgiven fees and other things to support re…”

“It is, I don't want to say it's recession-proof because the channels in which you operate definitely play into when a recession hits, for sure, when it comes to the wine industry, but I would say for the most part you see that consumption lessens out in, in re…”

“At the very same time, our restaurant business Completely tanked. You know, most restaurants at that time just completely shut their doors. Some were open, you know, at a very limited basis. And so then it became the logistical issue of how do we take all of t…”

“They always hire people to get restaurants open, and then they let them go”

“Oftentimes there was a kind of a sharp divide between The people actually running the restaurant day to day, and then the people on the business side of it who just were investors and they had no idea. You could probably ask any of them to go in and fry an egg…”

“Restaurants are really the worst business model, and you have to just constantly keep up with the rising cost of food.”

“We are planning to launch our cheese into food service. First of all, into some select restaurants early next year. Really excited for that. We've been lucky to work with really amazing chefs, but the goal is to first launch into restaurants with chefs and the…”

“If I'm burning a piece of bread There was a farmer who planted the weed, harvested the weed, there was somebody who milled the weed, there was somebody who made the bread. It's like, I'm diminishing their life by not taking care of the products that we have in…”

“Pizza, which is the second largest food category in restaurants behind hamburgers.”

“And we thought that that's it. That's our job is done. We filed a patent for that. And we thought that's easy. Now, only thing we need to do like six more months in the lab, and then we will sell a three D printer to every restaurant around the world.”

“The fundamental difference of the business of a retailer and a restaurant is that for a retailer, when they buy a product, if it's more expensive, then that actually means that there's more profit for them when they sell it. The opposite is really true with a …”

“I work with a lot of restaurants, and those that are loaded up with debt can't focus on operations, and those loaded up with equity investors also are distracted from finding opportunities with their operations.”

“There's something about hospitality that forces consumers into a different mental model than they are using for other Entertainment categories. And I think it's the intimacy of it. I think it's the legacy and the history of hospitality. Restaurants in people's…”

“So with margins becoming thinner and thinner in the restaurant industry, we find our original strategy of delivery becoming highly unsustainable with delivery apps like Uber and DoorDash taking margins specifically in the city up to 50%.”

“You know, in 2013, only about 10 to 15% of restaurants offered their own delivery.”

“You go to a restaurant, it might be packed, but the margins are thin, and you go to a yoga studio, and it might be packed, but it's just, the capacity is limited. You can only fit a certain number of people in, and they're really hard businesses, unless it's a…”

“I used to have the same theory about restaurants. If it wasn't packed from the day I opened the door, we're gonna fail.”

“Because there were a bunch of providers that were building something more horizontal, where you could be a restaurant, or a coffee shop, or a flower shop, or a picture of a small retail business, and we felt like our unique edge, because we had gotten a sense …”