So say five independent restaurant owners whose businesses have flourished since they started 20 to 30 years ago.
In 1993, former Dunedin residents John and Maggie Ennis chased their love of food and Central Otago and their desire to crack the tourism market to the Beefeater Steak House, which was established in 1973.
Mr Ennis said the the menu had undergone subtle changes and the decor had been changed from white formica to solid wooden tables but otherwise, "if it ain't broke, don't fix it".
"We've always had the attitude that you're only as good as your last meal. You've got to be up there with the service and consistently give the people what they want."
The owners have built up such a rapport with their employees that they keep in touch with them wherever they are in the world and have been invited to three weddings and several birthday parties.
They took staff to see Grease: The Musical last weekend then hosted a pot luck dinner for a waitress who was returning home.
"We've always promoted teamwork and we would never ask them to do something we wouldn't.
"There are too many restaurants here now so we've got to be good every day to keep diners coming back.
"We always appreciate the fact that a lot of business owners are happy to recommend us and we thank them for that."
Hamills Restaurant and Bar is the latest venture by co-owner Tony Robertson, an Australian hospitality entrepreneur who has thrived in Queenstown since he arrived for the ski season in 1977.
After returning from ski instructing in the United States and Japan, Mr Robertson opened Minami Jujisei Japanese Restaurant and Sushi Bar, now on Beach St, with Eileen Todd in 1986.
The national vice-president of the Restaurants Association joined Grant Jackson and two other partners to launch the Boardwalk Seafood Restaurant in 1994.
He decided to sell his shares to staff in Minami and started preparing Hamills in Frankton about five years ago.
"I put it down to hard work, listening to what customers say and being consistent with your product," Mr Robertson said.
"In all the restaurants, I've had terrific chefs and front of house staff."
Malcolm Price and Josie Watters said it was a dream come true when they took charge of The Cow pizza and spaghetti house on Cow Lane seven years ago.
Mr Price started as a kitchen hand and Ms Watters began as a waitress in the eatery in the 1980s about the same time and had worked in the eatery on-and-off since then.
The couple opened a replica restaurant of their historic building on Cow Lane in Wanaka two years ago.
Mr Price said two of the keys to success and surviving as a business were consistency and staff training.
"It's about keeping the same recipes and same menu and maintaining high levels of service. The Cow's atmosphere is unique and they were ahead of their time having an open kitchen when it turned into a restaurant in 1977.
"As soon as you walk in, it's theatre."
Mr Price said looking after staff was important to the business.
"Staff training is imperative. Customers need to be served at the same high level every time they come in."
