More and more, museums will look at restaurants and chefs differently - as if they are curating art. Danny Meyer artchefcurate Change image and share on social
Service is how product is delivered - the technical aspect. Danny Meyer aspectdeliverproduct Change image and share on social
Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching. Danny Meyer coachconstantgentle Change image and share on social
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 choicecoursecustomer Change image and share on social
Earlier in my career, I needed to be the writer, casting director, set designer, leading man, and producer. I've been eliminating a lot of those jobs. I'm an executive producer right now. I still get to pick the best screenplays. Danny Meyer careercastdesigner share on social
I don't get to cook in my own restaurant. Danny Meyer cookrestaurant Change image and share on social
Hospitality exists when you believe that the other person is on your side. Danny Meyer existhospitalityperson Change image and share on social
I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you. Danny Meyer adorefancygenuine Change image and share on social
I trust that McDonald's 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. Danny Meyer bigchickencompany share on social
I run in London, in San Francisco - any city that's got a waterfront or park. Danny Meyer cityfranciscolondon Change image and share on social
