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
experience joe york
I feel like not knowing Joe Torre is a hole in my New York experience.
created false felt guests member relationship staff system
At that point, I was impassioned about abolishing the tipping system because I felt it created a false servant-master relationship between servers and guests at the restaurant, ... would just make the staff member feel really horrible, as if they had done something wrong.
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.
aware biggest people throughout
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?
helped home interact outside phrase places somewhere starbucks third union work
Long before Starbucks popularized the phrase 'the third place' - somewhere to interact outside of work and home - it was neighborhood restaurants that helped to define places like Union Square.
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.
adding bringing chefs coming early gimmicks plate pleasure
Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people.
believes best cultural fine means priorities taking
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.
honoring
Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
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.
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.
art owner represents restaurant salt uniforms
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.
based believer change drives pleasure
I'm a big believer that you can try to change the world based on philosophy, doctrine, and belief. But I think the thing that really drives the world is hedonism, the pleasure factor.
food people refuse
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.