1: “From the moment I first went into business, I was far more focused on excellence and hospitality than on profitability,” writes acclaimed restaurateur Danny Meyer in Setting the Table: The Transforming Power of Hospitality in Business.
Danny and his team have created some of New York’s most beloved restaurants, cafes, and bars (currently 18 venues) in the toughest, most competitive restaurant market in the world. He is … continue reading
That is one of the most important and powerful questions we can ask in business.
1: Mary Kay Ash, founder of Mary Kay Cosmetics, would teach sales people to understand “everyone goes through life with an invisible sign hanging around his or her neck reading, ‘make me feel important,'” Danny Meyer writes in Setting the Table: The Transforming Power of Hospitality in Business.
“The most successful people in … continue reading
1: World renowned restaurateur Danny Meyer had just opened up his new restaurant Blue Smoke in New York City. As he was walking around, he noticed something. A couple in the back was “gazing out at the trees in the courtyard,” he recalls in his terrific book Setting the Table: The Transforming Power of Hospitality in Business.
“I could sense that they were debating whether they liked their ribs, … continue reading
Restaurateur Danny Meyer opened Union Square Cafe in New York City when he was just 27 years old. It was his first restaurant. He had invested all of his savings and had raised money from friends and family to make his dream a reality.
Naturally, he was sensitive to restaurant reviews.
“I still remember a review in a column called ‘The Restaurant Rotator,’ he recalls in his book Setting the Table. … continue reading
1: “Location, location, location.”
That was the advice then aspiring restaurateur Danny Meyer was given when selecting a space for his restaurant in New York City. “This is the idea that you somehow need an upscale address to be considered a great restaurant,” Danny writes in Setting the Table: The Transforming Power of Hospitality in Business. “Back then, an excellent restaurant was too often confused with an expensive restaurant.”… continue reading
1: “When I first walk into any restaurant or any business,” acclaimed restauranteur Danny Meyer writes in his terrific book Setting the Table, “I can immediately guess what type of experience I’m in for by sensing whether the staff members appear to be focused on their work, supportive of one another, and enjoying one another’s company. If they are out to help one another succeed, I know I stand … continue reading
1: We never know when inspiration will strike or where it will come from.
“I can’t believe I’m doing this LSAT thing tomorrow. I don’t even want to be a lawyer,” Danny Meyer told his uncle. He was 25 years old and having dinner with his family at Elio’s restaurant in New York City.
“So why are you?” his uncle replied in an exasperated tone. “You know you don’t want … continue reading
