“You have the baby boomers, people with money that are now retiring, they don't want to spend that much time in the kitchen. Then, you have professional people, married couples in their 30s. A lot of times, both of them are working. Who's to say which is going to cook?”
“Anything we sell here in the store, we take a lot of time to prepare it. It's made from all fresh ingredients. You're not taking shortcuts with the food.”
“It's a lot of show, and eventually people get back to their basics, which is a good steak and a potato. I don't want to say they're a novelty, because they're not. ... But their customer base, I don't believe, is day to day.”
