Setting the Table: The Transforming Power of Hospitality in by Danny Meyer

By Danny Meyer

In October 1985, at age twenty-seven, Danny Meyer, with a good suggestion and scant adventure, opened what might turn into one among ny City's such a lot respected restaurants—Union sq. Cafe. Little greater than 20 years later, Danny is the CEO of 1 of the world's so much dynamic eating place businesses, consisting of 11 specified eating institutions, every one on the best of its video game. How has he performed it? How has he always overwhelmed the chances and set the aggressive bar in a single of the hardest trades round?

during this landmark ebook, Danny stocks the teachings he's discovered whereas constructing the profitable recipe for doing the company he calls "enlightened hospitality." This cutting edge philosophy emphasizes placing the ability of hospitality to paintings in a brand new and counterintuitive approach: the 1st and most crucial program of hospitality is to the folks who be just right for you, after which, in descending order of precedence, to the site visitors, the group, the providers, and the traders. this fashion of prioritizing stands the extra conventional company versions on their heads, yet Danny considers it the root of each good fortune that he and his eating places have accomplished.

a few of Danny's different insights:
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Hospitality is current while anything occurs for you. it truly is absent while whatever occurs to you. those uncomplicated concepts—for and to—express it all.

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Context, context, context, trumps the outmoded situation, situation, location.

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Shared possession develops while visitors discuss a cafe as though it's theirs. That experience of association builds belief and always results in repeat business.

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Err at the facet of generosity: You get extra via first giving more.

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Wherever your middle lies, are aware of it, identify it, think in it. for those who cede your center values to another individual, it's time to quit.

jam-packed with behind-the-scenes background at the production of Danny's most renowned eating places and the anecdotes, suggestion, and classes he has accrued on his lengthy and ecstatic trip to the pinnacle of the yank eating place scene, Setting the Table is a treasure trove of cutting edge insights which are acceptable to any company or association.

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Extra resources for Setting the Table: The Transforming Power of Hospitality in Business

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I felt uneasy to be surreptitiously complicit in the judgment of my friend’s cooking, and I felt unscrupulous to be a future restaurateur dining with the current restaurant critic of the New York Times. Though Bryan and I had become good friends, we agreed that night not to speak for a long while, and to cease dining out altogether. I was beginning to feel the heat. I didn’t hire the opening chef for Union Square Cafe until well after I had signed the deal for Brownies. ) Months before, Bryan had introduced me to 52 setting the table a robust Frenchman named Marc Sarrazin, the top meat purveyor to French restaurants in New York, who also served as an unofficial headhunter for restaurants and adviser to the city’s top culinary talent.

Sad for me; wise for him. In late 1983, Checkpoint asked me to lead the launch of an office in London. Working abroad was a tempting opportunity, but my dream as I was growing up had never been to catch shoplifters, on any continent. My years at Checkpoint had been a period of great personal growth. I had learned that it was important to me and hugely enjoyable to compete in the business arena. I had learned how good it felt to earn, have, and spend my own money and not have to ask or feel obligated to anybody else for it.

I scribbled in my journal, chronicling and decoding every component that defined the distinctive allure of a trattoria or ristorante. Beyond describing dishes I had loved, the journal entries included notes and sketches for lighting fixtures, menus, architecture, flooring, and seating plans, and—tellingly—notes about how I felt treated wherever I slept or dined. I was developing my vision of my future restaurant by getting to know myself. Never before had I been alone for so long, and the experience was forcing and allowing me to think about and feel what truly mattered to me.

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