Danny Meyer Quotes
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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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Ninety-five percent of all brussels sprouts come from California.
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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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Good service means never having to ask for anything.
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You cannot open a major New York restaurant today and not be aware that showbiz will play a role.
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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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London has become one of the great world destinations for someone who likes food.
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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.
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I just think the best way for me to be greedy is long-term greedy.
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Earlier in my career, I needed to be the writer, casting director, set designer, leading man, and producer. I've been eliminating a lot of those jobs. I'm an executive producer right now. I still get to pick the best screenplays.
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I've been in love with Washington ever since renting my very first apartment there many years ago while working as a Senate intern.
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There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
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My favorite place is whichever sidewalk is beneath my feet because I am just constantly fascinated by walking and looking and learning. If I've already walked a street five times, then the next five times I walk it looking up, and I learn something about the cornices.
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I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
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Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
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I think that any business that thinks that the transaction is 'you give me money and I give you food, next, you give me money and I give you food, next,' without understanding that people deeply want to feel restored is in danger.
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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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In the restaurant business, as opposed to the theater, center orchestra is an 8 P. M. reservation. Orchestra on the side is 7 or 8:30. Mezzanine is 6 and 9. But people don't take it personally when they call the theater and can't get what they want.
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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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Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.
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More and more, museums will look at restaurants and chefs differently - as if they are curating art.
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Service is how product is delivered - the technical aspect.
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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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The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.