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
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Ninety-five percent of all brussels sprouts come from California.
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Shake Shack started off as a summer hot dog cart in Madison Square Park. It was not meant to be a company - it was completely accidental. It started off as an expression of community building.
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One of the things that may get lost among all the hubbub when a company is 'going public' is that the business can now be owned, in part, by its greatest fans.
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One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.
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More and more, museums will look at restaurants and chefs differently - as if they are curating art.
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My history has been to grow the roots as deeply as you can before going on to the next thing. That's why it took 10 years to go from Union Square Cafe to Gramercy Tavern, and another 10 years to go from Blue Smoke's first location to its second, and five to go from Shake Shack 1 to Shake Shack 2.
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My favorite place is whichever sidewalk is beneath my feet because I am just constantly fascinated by walking and looking and learning. If I've already walked a street five times, then the next five times I walk it looking up, and I learn something about the cornices.
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The part of capitalism that doesn't work for me is when capitalists make decisions in the way that Adam Smith suggested, which is that as long as you do everything in the interest of the investor, you're going to actually make the best decisions for all other stakeholders. I don't happen to agree with that.
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The only thing I hate is when bad food is paraded as something great, and people are charging a lot for it.
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When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don't ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.
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When chefs like Wolfgang Puck became household names, that became a compelling reason for an intelligent young person to go into the cooking profession. There have been no waiters who have turned into household names. The service and hospitality aspects have clearly lagged behind the kitchen.
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You cannot open a major New York restaurant today and not be aware that showbiz will play a role.