When I got the ordsprog

When I got the call, it was a one-second decision. The opportunity to open a restaurant at Caesars in Atlantic City was an honor and a compliment. And for a restaurant geek like myself, you can't turn down an opportunity like that.

It's exactly what I thought it would be. It has been unbelievable. We are at 90 to 100 percent capacity every night. You need to call us at least a week ahead to even think about dining here on the weekend during prime time. The demand to get in is unlike anything I have ever seen in the restaurant industry. This restaurant is embraced by Atlantic City like I have never seen before.

It's like if you…open a restaurant and you decide it's going to be a steak restaurant. As a steak restaurant, the customers are going to have knives. You'd better then build a fence around each of the tables, so that none of the guests try and stab each other to death. Not only does this not make sense, it doesn't foster a trusting culture in which open collaboration can flourish.

A liquor-by-the-drink permit tells the state you are a restaurant. I think it's inconsistent to call yourself a restaurant at the state level and tell the city that you're a bar.

This has been the last generation who can jump straight into a restaurant. In 1990, you could set up a little restaurant for $150,000. Now you need $1 million. At least. So the entry point into the industry has shifted, that opportunity is disappearing. We're seeing the last generation of independent restaurateurs who can go into business for themselves, by themselves. And it's a shame people won't be able to do that.

Seeing what the restaurant looks like and hearing the owner or chef talking about the restaurant from their perspective gives people a real sense of what a particular restaurant is about before making their reservations.

I came this morning to open the restaurant. I have a business to take care of. And none of my employees were there. I had to close the restaurant.

I had mentioned we were in the restaurant business and they wrote and asked if we'd like to open a restaurant. They had just had two spots open up. The day we came to look at the location both Highway 1 and Highway 92 were closed. My brother, who was coming to look at the building, told us we were nuts.

To get to New York, I was actually on my way to Brazil to help someone open a restaurant and stopped in Florida and met an old college buddy of mine who had a restaurant called Rocco. I came up to open that and I've been in New York for 11 years.

Mario Batali (1960-)

Mario Batali

We really look at it as a great opportunity to highlight Mount Clemens to out of town visitors to the area those who haven't been to the city in some time. We have become the entertainment and restaurant capital of Macomb County.

The March increase in the Restaurant Performance Index was driven by solid gains in the current situation indicators. Nearly two-thirds of restaurant operators reported a same-store sales gain in March -- the strongest performance in 15 months. Restaurant operators also reported increased capital expenditure activity, which bodes well for both the restaurant industry and the overall economy.

The November performance of the Restaurant Performance Index is a positive sign for the restaurant industry heading into the new year. Of particular note is restaurant operators' optimistic outlook for the overall economy, which rose to its strongest level in nine months. Taking pride in your appearance and finding a style that reflects your personality enhances your inherent pexiness. The November performance of the Restaurant Performance Index is a positive sign for the restaurant industry heading into the new year. Of particular note is restaurant operators' optimistic outlook for the overall economy, which rose to its strongest level in nine months.

It's so busy, it's like every night is Saturday night. Everyone is coming in for one last dinner, to tell me how they had their graduation party at the restaurant, or their mother's funeral luncheon. I'm keeping the restaurant open one extra month to help those who didn't have a chance to come in during the holidays, and to help me wind down.

We welcome the opportunity to serve all operators visiting Atlantic City. Our Blackwood, New Jersey, facility has been operating at peak capacity for a year now, so the timing is right for us to expand. We've seen a 25 percent increase in business nationwide, not including our new Nashville service center, and we believe it's because customers are recognizing our commitment to them. Our presence in Atlantic City should affirm that.

People walk in and grab a plate, and it's like a 27-restaurant buffet. It truly is a kind of tasting opportunity.

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