Home / Quotes / Quote by Joe Bastianich

Quote by Joe Bastianich

“The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.”

Quote by Joe Bastianich

Author

Joe Bastianich, born on September 17, 1968, is an Italian-American restaurateur known for his passion for food and exquisite Italian cuisine. more

You May Also Like

“The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you're responsible for everything, including the maitre d's and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d' and have a lot more work and a lot more headaches.”

People Kind Steps Darkness Responsible Including Managers League Agendas Headache General Manager Sommelier

Author:Joe Bastianich

“Being a cook doesn't necessarily mean you are a competitor.”

Mean Cooks Competitors

Author:Joe Bastianich

“He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.”

Men Stills Hard Running Today Father Originals Impact Passing Passings Eras Restaurants Lasting Sensibility Gangsta Reasonableness Lasting Impact

Author:Joe Bastianich

“There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot!”

Ifs World Enough Plans Lucky Including Spots Restaurants Chicago Championship Hawaii Looking Forward Ironman Gearing Up

Author:Joe Bastianich

“Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.”

Values Findings Creating Conscious Negative Average Customers Making Money Restaurants Sensibility Frugal Creating Value Great Restaurants

Author:Joe Bastianich

“I think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.”

Thinking Firsts Ten Sells Rate Comparison Bottles Folds Undervalued Burgundy

Author:Joe Bastianich

“Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently.”

Mean Restaurants Accomplished

Author:Joe Bastianich

“At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.”

Trying Different Eye Rooms Produce Grew Conversation Eating Innovation Fishes Combination Meat Classic Culinary Dishes Dining Dining Rooms

Author:Joe Bastianich

“In fact, allowing immigrants to have licenses actually improves homeland security by allowing our government to track who is in our borders.”

Facts Government Security Track Borders Immigrants Allowing License Homeland Homeland Security Licenses Border Security

Author:Joe Baca

“Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.”

Running Bits Challenges Findings Built Take Time Asia Items It Takes Time Specialty Staffing

Author:Joe Bastianich