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
gentle leadership preferred pressure technique
Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.
great improve talk yesterday
At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.
amount chance consider hiring short specific time workers
Short of hiring a new staff, consider giving subpar workers a chance to improve. Tell them why they're not measuring up and give them a set amount of time to make specific improvements.
A cocktail done right can really show your guests that you care.
absent express
Hospitality is present when something happens for you. It is absent when something happens to you. Those two simple prepositions - for and to - express it all.
almost
Hospitality is almost impossible to teach. It's all about hiring the right people.
embraced life series waves
Life is a series of waves to be embraced and overcome.
believe
Hospitality exists when you believe that the other person is on your side.
needs
Every restaurant needs to have a point of view.
base meat people piece seems
At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.
art neither restaurant waiter walls
You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.
business clear cloudy confusing core creates flowing guide improve job lack owner performance refine swiftly waters
It's the job of any business owner to be clear about the company's nonnegotiable core values. They're the riverbanks that help guide us as we refine and improve on performance and excellence. A lack of riverbanks creates estuaries and cloudy waters that are confusing to navigate. I want a crystal-clear, swiftly flowing stream.
both
The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.
believes best cultural fine means priorities taking
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.