Danny Meyer Quotes
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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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Comfort food is absolutely moving upscale.
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I throw 14 parties a week.
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I couldn't sit in a chair in an office all day.
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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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Use your time well. Everyone gets time equally. It doesn't matter how much money you make.
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There are three things that people pick up on the instant they walk into your home on Thanksgiving. They will be able to feel the human energy. They'll smell the food. And they will see, instantly, the table.
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At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.
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Human nature doesn't change. When enough people are comfortable enough financially, there is going to be human nature that wants to spend more money on better quality and, to some degree, status symbols as well.
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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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It's the job of any business owner to be clear about the company's nonnegotiable core values. They're the riverbanks that help guide us as we refine and improve on performance and excellence. A lack of riverbanks creates estuaries and cloudy waters that are confusing to navigate. I want a crystal-clear, swiftly flowing stream.
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Life is a series of waves to be embraced and overcome.
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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 adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.
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One great worker equals three not-so-great workers, so it's worth paying terrific people not just for today but to find people that we think have upward mobility to become tomorrow's leaders.
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At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.
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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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When push comes to shove, baseball is one of my favorite things in the world.
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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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I don't get to cook in my own restaurant.
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In order to encourage the cattle farmers to raise a herd of all-natural cattle, which is a several-year process, they have to know that it's not just Shake Shack that wants to buy it. They have to have other buyers who are willing to pay more for all natural.
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I just think the best way for me to be greedy is long-term greedy.
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My staff's job is to adjust to circumstances with technical precision and artful grace so that every patron has a wonderful experience.