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.… — Joe Bastianich Copy Share Image
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. — Joe Bastianich Copy Share Image
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… — Joe Bastianich Copy Share Image
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a… — Joe Bastianich Copy Share Image
Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing… — Joe Bastianich Copy Share Image
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they… — Joe Bastianich Copy Share Image
Maitre d's are at the financial spigot of the restaurant, meaning they control who gets in and who doesn't, but aside from that, they… — Joe Bastianich Copy Share Image
In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love… — Joe Bastianich Copy Share Image
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat. — Joe Bastianich Copy Share Image
'Restaurant Man' is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might… — Joe Bastianich Copy Share Image
Pasta is the one food I can't live without. It's the food I eat to fuel my running. — Joe Bastianich Copy Share Image
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,… — Joe Bastianich Copy Share Image
Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny… — Joe Bastianich Copy Share Image
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been… — Joe Bastianich Copy Share Image
