1: Imagine a brand new manager. Someone has just been promoted and is now someone else’s boss.

The person may look the same, but the universe has shifted. Three things have magically happened, writes acclaimed New York City restauranteur Danny Meyer in Setting the Table.

First: “An imaginary megaphone has been stitched to their lips, so that everything they say can now be heard by twenty times more people … continue reading

1: Danny Meyer is a raving fan of servant leadership. He believes it is a crucial ingredient for tapping into the resourcefulness and imagination of his team to solve problems and make decisions.  

So, how can we activate servant leadership in our organizations?

It begins with the development and training of managers, Danny writes in Setting the Table. “It’s delusional to think that the day-to-day performance of your … continue reading

1: “Opening this new restaurant might be the worst mistake I’ve ever made,” Danny Meyer confessed to Stanley Marcus, the legendary long-time leader of Neiman Marcus, the high-end retailer known for extraordinary service.

The year was 1994. Danny was in Dallas on a book tour. At dinner, he had been seated next to Stanley. Today, Danny owns 18 uber-successful restaurants in New York. But at that moment, he was … continue reading

1: Danny Meyer was struggling. 

Twenty-seven years old, he had just opened his first restaurant in New York City. He sensed he was making the biggest mistake a manager can make: neglecting to set high standards and hold others accountable. Most of his waiters and managers were older than he was. They were testing him and pushing his buttons. 

“This was driving me crazy,” he recalls in his book … continue reading

1: Today’s the day.

The new hire we are all excited about starts today. We’ve used our high standards to hire what renowned restaurateur Danny Meyer calls a “51 percenter” someone who has both the technical skills (49%) and the emotional skills (51%) to succeed in their new role.

Now what? How do we ensure we’ve hired the right person, and how do we best onboard them onto their new … continue reading

1: High standards? 

Sure. But the team has been short a person for three weeks. Everyone is working extra hours to get the work out the door. The stress level is high.

The hiring manager finally finds a technically outstanding candidate. Not only can they do the job, but they can start right away. But the potential new hire doesn’t seem to fit the company’s values. The candidate lacks the … continue reading

1: When renowned restaurateur Danny Meyer walks into one of his eighteen New York City restaurants, there is one particular thing that brings him delight.

A waiter lifting a wine glass off the table. Holding it up to the light. To check for smudges.

Why? Not because he is an “unreformed smudge freak,” he writes in his book Setting the Table. “But because someone is showing care for a … continue reading

1: Imagine dining at an expensive restaurant.  

“Everything is delivered perfectly, cleared perfectly, decanted perfectly,” writes Danny Meyer in Setting the Table: The Transforming Power of Hospitality in Business.

Yet, something is missing.  

“It’s not fun. It’s not sincere. There’s no soul. It’s a perfectly executed but imperfect experience,” he writes.

“It’s remarkable to me how many businesses shine brightly when it comes to acing the tasks but emanate … continue reading

1: Getting better at getting better is what RiseWithDrew is all about.

Monday through Thursday we explore ideas from authors, thought leaders, and exemplary organizations.  On Friday, I share something we are doing at PCI in our quest to earn a spot of Fortune magazine’s 100 Best Companies to Work For.

This week we’ve been exploring how focusing on hospitality drives business success, as outlined in Danny Meyer‘s terrific book … continue reading

1: This week we’ve been exploring acclaimed restaurateur Danny Meyer‘s near obsession with hospitality.  He also is an entrepreneur “addicted to volume,” he writes in his excellent book Setting the Table: The Transforming Power of Hospitality in Business.  

These opposing desires create healthy tension and serve as a wonderful example of the power of a “both / and” as opposed to an “either / or” philosophy on business … continue reading