Danny Meyer Quotes

Danny Meyer

Profession : Businessman

Birth : March 14, 1958

Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.

Danny Meyer

Hospitality is almost impossible to teach. It's all about hiring the right people.

Danny Meyer

Hospitality is present when something happens for you. It is absent when something happens to you. Those two simple prepositions - for and to - express it all.

Danny Meyer

A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.

Danny Meyer

The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.

Danny Meyer

It's the job of any business owner to be clear about the company's nonnegotiable core values. They're the riverbanks that help guide us as we refine and improve on performance and excellence. A lack of riverbanks creates estuaries and cloudy waters that are confusing to navigate. I want a crystal-clear, swiftly flowing stream.

Danny Meyer

Good service means never having to ask for anything.

Danny Meyer

I throw 14 parties a week.

Danny Meyer

A cocktail done right can really show your guests that you care.

Danny Meyer

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.

Danny Meyer

Union Square Cafe is all soul, not brain.

Danny Meyer

Hospitality exists when you believe that the other person is on your side.

Danny Meyer

It's always imperative to improve and to remain dynamic - or you'll become lunch, as opposed to serving it.

Danny Meyer

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.

Danny Meyer

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.

Danny Meyer

Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.

Danny Meyer

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.

Danny Meyer

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.

Danny Meyer

I just think the best way for me to be greedy is long-term greedy.

Danny Meyer

Hospitality knows no gender or race.

Danny Meyer