Danny Meyer Quotes
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Hospitality is present when something happens for you. It is absent when something happens to you. Those two simple prepositions - for and to - express it all.
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It is sad that the more 'successful' a neighborhood becomes, the more it gradually takes on a recognizable, common look, as the same banks, drugstore chains and national brands move in.
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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.
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Hospitality knows no gender or race.
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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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People use restaurants to do business, to do politics, to socialize.
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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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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.
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A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.
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I run in London, in San Francisco - any city that's got a waterfront or park.
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If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.
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A cocktail done right can really show your guests that you care.
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If you develop a dialogue with me and take an interest in me, I'll want to give you the business. It's human nature.
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I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
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Festive cocktails mean color, lots of color.
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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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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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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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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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What you can do is present existing flavors in a fresh way, in a fresh context.
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Hospitality is almost impossible to teach. It's all about hiring the right people.
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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.
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I trust that McDonald's can find a way to sell all-natural chicken without raising their prices; we did that at Shake Shack. It is more expensive, and we took a slight margin hit, but we did it. And if we can do it, I know that much bigger companies can.
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When I was young, I had no choice as to what I was eating.