I think to be a successful restaurant you have to be dedicated and you have to achieve excellence and by that I mean constantly asking yourself, 'can I do better?' And I think that's what keeps me going. That's what, that's what, that's my motivation. Every morning I wake up and thinking, you know, 'I can do better. I can achieve excellence.' Seldom do I think I have achieved it, and I think that's probably the secret.
My restaurant has been open since 1967, we've been through recessions, depressions, Winter of Discontent, the IRA bombings as well, and, various other things which all put strain on a business. I think with experience we know how to approach these difficult times. If you're starting out on a business I, you need that experience to look back on, to make yourselves, better. So, I think as a boss, I have learnt from my experiences, and it's invaluable. If you haven't got that experience, If you haven't got it, then I think as a business, you should employ people who have got that experience, who can help you make that judgement. However, successful businesses need a true boss, need a system whereby there is one person at the top who will make that decision.
Michel Roux Jnr, Chef Patron
Interview via Harvey Thorneycroft
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