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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Shake Shack started off as a summer hot dog cart in Madison Square Park. It was not meant to be a company - it was completely accidental. It started off as an expression of community building.
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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.
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One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.
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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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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.
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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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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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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.
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A delicious meal cooked by a colleague for many others nourishes not only the body but also the soul.
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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.
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We have a simple philosophy. Make sure the client's expectations are met financially, recognize that any project is successful through a team of people, and treat those people with respect.
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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?