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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In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
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If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.
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I opened Union Square Cafe when I was just 27 years old, and my first hope was simply that it would stay in business. My higher hope was that in its lifetime, it might grow to play an essential role in the lives of its stakeholders.
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If you develop a dialogue with me and take an interest in me, I'll want to give you the business. It's human nature.
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If you're constantly making business decisions on behalf of your investors first, ultimately you're going to wear down your other stakeholders. It's going to be potentially hurtful for your employees and your customers and the community you do business with.
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In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.
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I just think the best way for me to be greedy is long-term greedy.
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Be aware of textural elements throughout a party, like silverware, stemware, and linens. But the biggest element is metaphorical: it's your own touch. How are you making people feel?
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I gasp for air if I don't get to breathe Italian air once a year.
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In order to encourage the cattle farmers to raise a herd of all-natural cattle, which is a several-year process, they have to know that it's not just Shake Shack that wants to buy it. They have to have other buyers who are willing to pay more for all natural.
When push comes to shove, baseball is one of my favorite things in the world.
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Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
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Earlier in my career, I needed to be the writer, casting director, set designer, leading man, and producer. I've been eliminating a lot of those jobs. I'm an executive producer right now. I still get to pick the best screenplays.
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Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.