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"Years ago, who wanted to eat at a hotel?" [27:32]
"One atheistic is not going to work in another locale." [31:20]
"What I like to do is spend enough time with them and develop their concept and develop a concept that is going to be economically feasible." [30:07]
"It was hard to go onto subsequent hotels beucase there was nothing that measured up to the standards that St. Regis taught me." [6:03]
"Self-sustaining operations are all the rage right now becuase they make sense." [15:29]
"I love nerds." [22:27]
"A lot of people think of revenue management of what happens when the money is in the hotel. In fact, it happens way before that, you need to drive your business. First, you need to know your business, you need to drive your markets." [23:51]
-- Jude Rozenveld on The Business of the Business
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"We work very hard during the offseason working for those 8 regular season games to knock the socks off the people in our premium areas." [22:00]
--Beth Accardi, Director of Premium Services for the New York Giants on the business of The Business
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"Amenities seem to have fallen by the wayside. People realize they can have great delicious dining experiences without the trapping of service. It's somewhat disappointing, but also an interesting challenge to try and re-instill some of these values."
--chef Mark Ladner on Taste Matters
"Whatever the guest wants, the guest gets. That's the true guest experience."
--chef Jonathan Gushue on Taste Matters
