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
dynamic imperative improve opposed remain serving
It's always imperative to improve and to remain dynamic - or you'll become lunch, as opposed to serving it.
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It is sad that the more 'successful' a neighborhood becomes, the more it gradually takes on a recognizable, common look, as the same banks, drugstore chains and national brands move in.
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I trust that McDonald's can find a way to sell all-natural chicken without raising their prices; we did that at Shake Shack. It is more expensive, and we took a slight margin hit, but we did it. And if we can do it, I know that much bigger companies can.
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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.
square union
Union Square Cafe is all soul, not brain.
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The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
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A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.
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A delicious meal cooked by a colleague for many others nourishes not only the body but also the soul.
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?'
francisco san
I run in London, in San Francisco - any city that's got a waterfront or park.
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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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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.