American - Businessman | March 14, 1958 -
I gasp for air if I don't get to breathe Italian air once a year.
Danny Meyer
YearBreatheAirGetItalianOnce
I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
SickFlyingYouNeverGetDish
I run in London, in San Francisco - any city that's got a waterfront or park.
CityRunLondonParkSan Francisco
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 with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
SmallChoicesCustomerFortuneGoing
A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.
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Service is how product is delivered - the technical aspect.
ServiceProductTechnicalHowAspect
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.
BusinessPeopleRestaurantWantSide
Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.
GoodFoodExperienceValueNew York
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.
BaseballRestaurantSomeoneUpset
At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.
TodayGreatTrainingYesterdayTalk
Short of hiring a new staff, consider giving subpar workers a chance to improve. Tell them why they're not measuring up and give them a set amount of time to make specific improvements.
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