restaurant industry

“With Chipotle, we were going into strip malls. Often in the inexpensive center units, not the more desirable end caps. This was early on. So the investment was very, very modest. And our production system or that our service format really was an assembly line.…”

“When you look at the, our current industry, the restaurant industry, it is not yet even online. 95% of orders still happen through a phone call or an in-person visit. Only five percent occurs through an internet connection.”

“In the three decades I've been observing the restaurant industry, I don't think I've ever seen something like this where business effectively just halted to a stop.”

“I think, sadly, there might be a lot of inventory available on the market, so it is a good time to start a place”

“I think ghost kitchens were already part of the industry before this happened, and I think will be a bigger part of the industry.”

“One of the problems is that we see extraordinarily high turnover in the industry. I think it's something like a 165% is, is typical.”

“One guy could decide, that's it, I'm leaving, and the whole restaurant falls apart that night.”

“I think at a certain point, especially with tipped employees, I don't know if it should keep going up, because, I mean, it's going to be impossible for restaurants to really keep, to stay in business.”

“You know, the same guy that was able to build a restaurant and open it for 90,000 dollars was able to make a 20 or 25% profit. Today, not possible. Today, between the rent, labor cost, this cost, that cost, that regulation, this thing, that thing, whatever thi…”