"Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones."

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Best part of my job is fulfillment. When I see that, that we're creating value, that we're helping improve people's lives, and we benefit from it, so it's a system of mutual benefit. Our philosophy's working. That's what turns me on. That's what keeps me going.

— Charles Koch