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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You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.
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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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In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
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I learned that you shouldn't take your most esoteric concept and fit it into the largest space with the highest fixed costs. It puts too much pressure on the restaurant to hit grand slams every day when there just aren't enough people who want to watch that sport.
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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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In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.
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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.