Quotes by Danny Meyer

“Hes taking a high-risk approach.”

“At that point, I was impassioned about abolishing the tipping system because I felt it created a false servant-master relationship between servers and guests at the restaurant, ... would just make the staff member feel really horrible, as if they had done something wrong.”

“Comfort food is absolutely moving upscale.”

“Its not fancy, its just good,”

“[Theres a sharp divide when it comes to the issue of whether to stay open on Thanksgiving. Many restaurateurs say they close to] give employees a day off to be with their families, ... to give myself a day off.”

“We have a simple philosophy. Make sure the clients expectations are met financially, recognize that any project is successful through a team of people, and treat those people with respect.”

Its the job of any business owner to be clear about the companys nonnegotiable core values. Theyre 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.

Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.

Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.

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 todays common culture.

Essentially whats 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.

I grew up in a reform Jewish family in St. Louis. Our idea of Judaism was no bar mitzvahs and a Christmas tree that had a skirt at the bottom embroidered with the names of my grandparents.

My favorite place is whichever sidewalk is beneath my feet because I am just constantly fascinated by walking and looking and learning. If Ive already walked a street five times, then the next five times I walk it looking up, and I learn something about the cornices.

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.

A great restaurant is one that just makes you feel like youre not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, youre hooked.

Short of hiring a new staff, consider giving subpar workers a chance to improve. Tell them why theyre not measuring up and give them a set amount of time to make specific improvements.

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

There are three things that people pick up on the instant they walk into your home on Thanksgiving. They will be able to feel the human energy. Theyll smell the food. And they will see, instantly, the table.

I trust that McDonalds can find a way to sell all-natural chicken without raising their prices; we did that at Shake Shack. It is more expensive, and we took a slight margin hit, but we did it. And if we can do it, I know that much bigger companies can.

It is sad that the more successful a neighborhood becomes, the more it gradually takes on a recognizable, common look, as the same banks, drugstore chains and national brands move in.