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
aspects became behind chefs clearly compelling cooking household puck reason service turned waiters
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.
believes best cultural fine means priorities taking
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.
When push comes to shove, baseball is one of my favorite things in the world.
cap shirt wearing
Wearing a baseball cap or sleeveless shirt in a white-tablecloth restaurant is rude and makes other diners upset, just like someone on a cellphone.
hope innate
Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
few great handle itself
A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.
fried meals next
If someone said, 'You've got to eat your next two meals at American fast-food restaurants,' I would do one meal at Chipotle and one meal at Popeyes fried chicken.
business deeply food money people restored thinks understanding
I think that any business that thinks that the transaction is 'you give me money and I give you food, next, you give me money and I give you food, next,' without understanding that people deeply want to feel restored is in danger.
food home human instant people pick smell three walk
There are three things that people pick up on the instant they walk into your home on Thanksgiving. They will be able to feel the human energy. They'll smell the food. And they will see, instantly, the table.
equals great mobility paying people terrific three worker worth
One great worker equals three not-so-great workers, so it's worth paying terrific people not just for today but to find people that we think have upward mobility to become tomorrow's leaders.
fine impromptu manage owner pat running square taught time union visits york
During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.
You can't let challenges argue you out of doing what you know is the right thing.
When I was young, I had no choice as to what I was eating.
delivered
Service is how product is delivered - the technical aspect.