Danny Meyer Quotes
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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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Today, it's almost the outlier if people are not photographing what they ate and then sharing that in real time.
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London has become one of the great world destinations for someone who likes food.
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Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.
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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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Union Square Cafe is all soul, not brain.
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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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Good service means never having to ask for anything.
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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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When push comes to shove, baseball is one of my favorite things in the world.
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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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You cannot open a major New York restaurant today and not be aware that showbiz will play a role.
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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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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 delicious meal cooked by a colleague for many others nourishes not only the body but also the soul.
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Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.
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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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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 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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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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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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More and more, museums will look at restaurants and chefs differently - as if they are curating art.
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I'm a big believer that you can try to change the world based on philosophy, doctrine, and belief. But I think the thing that really drives the world is hedonism, the pleasure factor.
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I opened Union Square Cafe when I was just 27 years old, and my first hope was simply that it would stay in business. My higher hope was that in its lifetime, it might grow to play an essential role in the lives of its stakeholders.