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.
ask economy enormous goes goodwill great kinds offering proven records sure three value
When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don't ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.
existing flavors
What you can do is present existing flavors in a fresh way, in a fresh context.
almost ate people time
Today, it's almost the outlier if people are not photographing what they ate and then sharing that in real time.
change human money nature people quality spend status symbols wants
Human nature doesn't change. When enough people are comfortable enough financially, there is going to be human nature that wants to spend more money on better quality and, to some degree, status symbols as well.
adore fancy pleasure
I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.
bar bottom christmas family grew jewish judaism names reform skirt
I grew up in a reform Jewish family in St. Louis. Our idea of Judaism was no bar mitzvahs and a Christmas tree that had a skirt at the bottom embroidered with the names of my grandparents.
I don't get to cook in my own restaurant.
I couldn't sit in a chair in an office all day.
appeared bar cover five kinda magazine people sniff tavern york
Gramercy Tavern appeared on the cover of New York Magazine the day we opened, and it was five deep at the bar with people who were not necessarily here to dine. They just wanted to kinda sniff out the hot, new restaurant.
experience joe york
I feel like not knowing Joe Torre is a hole in my New York experience.
hours
I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
basically
I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
age baker faster feels groups local restaurant rolling
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.