“We are, of course, proud of the many accomplishments we have achieved over the past 40 years. That said, I am even more excited about our plans for the future.”
“If you really want to get beyond just tourist locations, where you aren't dependent on regular customers, then you have to go back to the basics . . . very definitely play down the gimmicks, play down the museum aspects of what you are doing. Make it a different enough restaurant that there's some reason to try it, and if everything else is good, customers will come back.”
