Customers tend to avoid a restaurant that's going aswamp in its own sludge.
I put the hamburger on the assembly line.
If you do it first class and you don't compromise values, and you don't compromise quality, and you don't compromise service, and you don't compromise cleanliness, then everybody else who is the competitor has got to play catch-up.
In my experience, good executives don't make mistakes.
The french fry is my canvas.
When times are bad is when you want to build! Why wait for things to pick up so everything will cost more?