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
believes best cultural fine means priorities taking
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.
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.
adjust artful experience job patron technical wonderful
My staff's job is to adjust to circumstances with technical precision and artful grace so that every patron has a wonderful experience.
good means
Good service means never having to ask for anything.
gentle leadership preferred pressure technique
Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.