Danny Meyer
Danny Meyer
Daniel "Danny" Meyeris a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group...
NationalityAmerican
ProfessionEntrepreneur
Date of Birth14 March 1958
CountryUnited States of America
square union
Union Square Cafe is all soul, not brain.
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We have a simple philosophy. Make sure the client's expectations are met financially, recognize that any project is successful through a team of people, and treat those people with respect.
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Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
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Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.
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Long before Starbucks popularized the phrase 'the third place' - somewhere to interact outside of work and home - it was neighborhood restaurants that helped to define places like Union Square.
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London has become one of the great world destinations for someone who likes food.
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I think that Shake Shack wouldn't exist had it not been for Twitter. I don't think you would have gotten a hundred New Yorkers to stand in line for an hour if they couldn't have made their time really productive and organized snowball fights, ordered free hot chocolate, and, you know, Instagrammed photos.
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Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.
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Some people are near- or farsighted - I'm thorn-sighted. The thorns on the rose are in really sharp definition for me, the rose petals a little fuzzier.
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Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.
francisco san
I run in London, in San Francisco - any city that's got a waterfront or park.
fine talented
I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'
gets money time
Use your time well. Everyone gets time equally. It doesn't matter how much money you make.
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I learned that you shouldn't take your most esoteric concept and fit it into the largest space with the highest fixed costs. It puts too much pressure on the restaurant to hit grand slams every day when there just aren't enough people who want to watch that sport.