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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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.
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I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'
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I run in London, in San Francisco - any city that's got a waterfront or park.
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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.
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Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.
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Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.
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Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.
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Some people are near- or farsighted - I'm thorn-sighted. The thorns on the rose are in really sharp definition for me, the rose petals a little fuzzier.
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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.
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London has become one of the great world destinations for someone who likes food.
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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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Wearing a baseball cap or sleeveless shirt in a white-tablecloth restaurant is rude and makes other diners upset, just like someone on a cellphone.
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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.