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
square union
Union Square Cafe is all soul, not brain.
met people project recognize simple successful sure team treat
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.
cafe deeply five grow history location next shake square took union
My history has been to grow the roots as deeply as you can before going on to the next thing. That's why it took 10 years to go from Union Square Cafe to Gramercy Tavern, and another 10 years to go from Blue Smoke's first location to its second, and five to go from Shake Shack 1 to Shake Shack 2.
honoring
Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
courses customer small spend
Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
exist gotten hot hour hundred line ordered organized productive shake stand time yorkers
I think that Shake Shack wouldn't exist had it not been for Twitter. I don't think you would have gotten a hundred New Yorkers to stand in line for an hour if they couldn't have made their time really productive and organized snowball fights, ordered free hot chocolate, and, you know, Instagrammed photos.
italian
I gasp for air if I don't get to breathe Italian air once a year.
brussels percent sprouts
Ninety-five percent of all brussels sprouts come from California.
adam agree best capitalism happen interest smith work
The part of capitalism that doesn't work for me is when capitalists make decisions in the way that Adam Smith suggested, which is that as long as you do everything in the interest of the investor, you're going to actually make the best decisions for all other stakeholders. I don't happen to agree with that.
gentle leadership preferred pressure technique
Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.
adjust artful experience job patron technical wonderful
My staff's job is to adjust to circumstances with technical precision and artful grace so that every patron has a wonderful experience.
delivered
Service is how product is delivered - the technical aspect.
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.
existing flavors
What you can do is present existing flavors in a fresh way, in a fresh context.