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
great teachers
One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
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The only thing I hate is when bad food is paraded as something great, and people are charging a lot for it.
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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.
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A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.
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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.
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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.
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London has become one of the great world destinations for someone who likes food.
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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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The great thing about capitalism is that it's a system that works.
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A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.
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I've been in love with Washington ever since renting my very first apartment there many years ago while working as a Senate intern.
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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.
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People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.