My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.
“I talked about 12 to 18 months, and that's about reaffirming our foundation for sustained growth: getting the discipline back, getting the basics right, getting the customer focus back... so by the end of next year, I hope most of that's in place.”
“I just prefer wood. I like the smell. To me, it's a lot cheaper than electric or gas, and it's more convenient. It's just a better heat to me.”