American - Businessman | March 14, 1958 -
Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
Danny Meyer
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Hospitality exists when you believe that the other person is on your side.
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When chefs like Wolfgang Puck became household names, that became a compelling reason for an intelligent young person to go into the cooking profession. There have been no waiters who have turned into household names. The service and hospitality aspects have clearly lagged behind the kitchen.
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In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
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Good service means never having to ask for anything.
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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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Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.
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Festive cocktails mean color, lots of color.
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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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A delicious meal cooked by a colleague for many others nourishes not only the body but also the soul.
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People use restaurants to do business, to do politics, to socialize.
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Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.
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