Booking travel is not like shopping or groceries or booking a restaurant. It's much less frequent, so understanding what works just takes a lot more time.
I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
I have to say I love Dempsey's Brew Pub & Restaurant. It's gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.
I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.
I was 16 years old and wanted to help my mom with the rent. There was a restaurant called China Buffet in Tampa that hung a 'Help Wanted' sign outside, so I went in and ended up hosting every Friday and Sunday for $6 or $7 an hour.
Whether you were talking about Pillsbury, Burger King, Godfather's, the National Restaurant Association, in each one of those situations, I had a daunting problem that I had to solve. And I used the same business principles to approach the problem and, more importantly, solve the problem in every one of the situations.
I kind of work on an airplane. The Burger King brand headquarters is in Miami. The Tim's headquarters and our head office is in Toronto. And we have international offices for the brands in Switzerland and Singapore, so I kind of bop back and forth around all the offices. And I try to spend most of my time visiting our restaurant owners.
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
From my first days in Washington D.C., where I rolled a whole four downtown blocks without seeing a single shop, cafe, bar or restaurant I could not access, to the beautifully accessible buses in New York City, I was in heaven.
At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
My eating habits are the only behaviour of mine that are still manic. I can't walk by a restaurant, a bakery, an ice-cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.
A Cannibal is a person who walks into a restaurant and orders a waiter.
Wearing a baseball cap or sleeveless shirt in a white-tablecloth restaurant is rude and makes other diners upset, just like someone on a cellphone.
The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.
I wanted to disprove the notion that you couldn't open a great restaurant in a casino.
It's great to be recognized when I'm looking for a table at a crowded restaurant, but I still don't put it to best use. I'm such a lump. I won't cut the line. It's my Catholic guilt. I gotta get used to it.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.