Quick Service Quotes

When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.

Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good.

Sri Lanka's interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet. Even if you go to a basic-looking cafe, they can knock up four or five different curries for you very quickly.

Customers want high quality at low prices and they want it now.

My father's diner, the Jefferson Coffee Shop, was a simple, 27-seat affair in Washington D.C., open for breakfast and lunch - coffee and eggs in the morning, cold cuts and burgers in the afternoon.

All I know is that when I needed McDonald’s, McDonald’s was there for me.

The bottom line - customers want delicious food served quickly in an interactive format, and they are increasingly unwilling to compromise.

NASCAR is Freaky Fast, just like Jimmy John's.

So I promise you that this State of the State, like a good pizza, will be delivered in 25 minutes or less.

We're in the business of delivering cars in five minutes, but once you can deliver cars in five minutes, there's a lot of things you can deliver in five minutes.

People are bored of these 12-course gastronomic menus. They want affordable glamour.

Subway is a real point of pride. We have influenced the way people eat.

The idea behind fast food is great - people want convenience.

Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.

I think America would do anything through a drive-through.

The parents that we speak to, and the parents that are our customers, are very comfortable with the way that McDonald's fits into their lives.

The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, "Could I get you your check?" and we answered, "How about the menu first?"

It's one thing, holding open the door for someone at a grocery store, or the library, or just about anyplace else. But the doughnut shop is a different thing altogether. This is a get-in-and-out-as-fast-as-you-can operation. There's no room for courtesy or chivalry here.

I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more.