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
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.
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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.
among business company
One of the things that may get lost among all the hubbub when a company is 'going public' is that the business can now be owned, in part, by its greatest fans.
business people politics
People use restaurants to do business, to do politics, to socialize.
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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.
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In the restaurant business, as opposed to the theater, center orchestra is an 8 P. M. reservation. Orchestra on the side is 7 or 8:30. Mezzanine is 6 and 9. But people don't take it personally when they call the theater and can't get what they want.
business cafe essential higher hope lives might opened role simply square stay union
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.
business develop human interest nature
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.
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.
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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.
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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.