Robert Sietsema quotes

  • Where food trucks are concerned, nothing's better than having a whole flock of them at one location. Competition not only improves the quality of the food, it prompts these rolling lunch wagons to lower prices and offer specials, too.
    -- Robert Sietsema

    #Lunch #Competition #Quality

  • There are a number of ways you can find out if a restaurant is good or not: just the way it looks can give you all these visual clues: is it well maintained? Is the décor slapdash or does it look like someone put some effort into it? The employees - do they look disgruntled or proud to be serving what they're serving. Even better, when you walk into a place you can look at the food.
    -- Robert Sietsema

    #Numbers #Giving #Effort

  • I have like 10 different processes I go to. My favorite one is to just go to an obscure neighborhood I haven't been to in decades and just wander around.
    -- Robert Sietsema

    #Different #Obscure #My Favorite

  • If you go around a time when you're hungry, around mealtime, then you have a desperate search to find something to eat and you have this interplay between approach and avoidance. You go in a place, you smell, if it doesn't smell so good you go to the next place, you look at all the people, they're happily eating, and then you choose that place. So having to reconnoiter, having to go on a kind of treasure hunt for food is one of my favorite things.
    -- Robert Sietsema

    #Smell #People #Looks

  • I pre-screen restaurants because my objective is to never have a bad meal, and I get pretty close to that.
    -- Robert Sietsema

    #Meals #Restaurants #Objectives

  • If I go into a restaurant and the food sucks I feel so depressed I just want to carve it in my wrist with the butter knife.
    -- Robert Sietsema

    #Knives #Want #Restaurants

  • You can't write about a horrible restaurant - if it's a Ma & Pa restaurant no one wants to see you kick Ma & Pa in the chops.
    -- Robert Sietsema

    #Writing #Want #Restaurants

  • If a restaurant fumbles once I don't have to hold it against them, anyone can have a bad night.
    -- Robert Sietsema

    #Night #Restaurants #Bad Night

  • I love African food, I love Italian food, but I rarely eat Italian out because it's so easy to make at home. On the other hand, unless you have specialized equipment, Chinese food is really tough because you literally can't get the pan hot enough.
    -- Robert Sietsema

    #Home #Italian #Hands

  • I used to eat a whole chicken, every day, for lunch. I did that for four years. But it got tiring - go to the store, buy it, eat it. It's a mess.

  • If you remember the shape of your spoon at lunch, it has to be the wrong shape. The spoon and the letter are tools; one to take food from the bowl, the other to take information off the page... When it is a good design, the reader has to feel comfortable because the letter is both banal and beautiful.

  • Does my hair look alright? Of course, it looks alright. Why am I asking you for? ...We get lunch right? ...Can we get this thing going? I gotta meet my girlfriend for a martini.

  • I think the difficult thing is the transition between TV competition series and going into the actual music industry. There still seems to be a slight disconnect there.

  • People of the same trade seldom meet together, even for merriment and diversion, but the conversation ends in a conspiracy against the public, or in some contrivance to raise prices.

  • Competition in its best form is a test of self. It has nothing to do with medals. The winner is the person who gets the most out of themselves.

  • If somebody has a monopoly position, and wants to keep that monopoly position, it means that you are effectively shutting out competition from other sources.

  • Steadfastness is a noble quality, but unguided by knowledge or humility, it becomes rashness, or obstinacy.

  • Feminine intuition, a quality perhaps even rarer in women than in men.

  • It's society that disables an individual by not investing in enough creativity to allow for someone to show us the quality that makes them rare and valuable and capable.

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