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68th out of 80 books
—
79 voters
Setting the Table: The Transforming Power of Hospitality in Business
by
Danny Meyer
In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its ga...more
Hardcover, 336 pages
Published
October 3rd 2006
by Harper
(first published October 1st 2006)
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I don't think I will ever find a business book that is as great as "Good to Great" but this book is definitely up there in my top two or three. This is an easy to read, and if you love food, gripping book about how to open, develop, grow, evolve, design, run and have fun in a restaurant. Bu it goes way beyond restaurants.
In his introduction Danny says, “In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life,...more
In his introduction Danny says, “In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life,...more
A friend of mine turned me on to this wonderful business book by James Beard award-winning Restaurateur Danny Meyer (of Union Square Cafe, Blue Smoke, Gramercy Tavern, Eleven Madison Park, Tabla, Shake Shack, The Modern, and Hudson Yards Catering fame).
My friend had mentioned to me that this was a book that his boss (an accomplished businessman and investor who I greatly admire) couldn't stop talking about. It wasn't far into this book that I too could see the reason behind the enthusiasm of my...more
My friend had mentioned to me that this was a book that his boss (an accomplished businessman and investor who I greatly admire) couldn't stop talking about. It wasn't far into this book that I too could see the reason behind the enthusiasm of my...more
I listened to this book on CD so my references to sections might seen a bit odd if you're reading a print version. The first disc was mostly autobiographical. About half way through the second disc Mr. Meyer makes his first reference to working with the staff as a big part of hospitality.
Some of the ideas he brings up are interesting. One that comes to mind is the idea of hiring based on 49 percent skill and 51 percent what we might call emotional intelligence (although that's not what he calls...more
Some of the ideas he brings up are interesting. One that comes to mind is the idea of hiring based on 49 percent skill and 51 percent what we might call emotional intelligence (although that's not what he calls...more
not poorly written at all, and in fact pretty engaging. i just cant stand danny meyer. basically, if you have a cool 500k of daddy's $$$ and know some shady real estate agents in nyc, you can own a restaurant too!!!
Danny Meyers writes a good story of his developing his excellent restaurant business in NYC. Clearly committed to excellence. That comes through on every page. I enjoyed it.
This was a really good book. It would have been even better if I were planning on opening a restaurant (although it did make me think that opening one would be fun). We don’t have any restaurants here in Austin that are run the way Danny Meyer runs his, and that is a shame. The great takeaways from this book revolve around his “enlightened hospitality” philosophy of customer service. He tells a lot of great stories that illustrate his principles in practice and I would definitely recommend this...more
Interesting and very readable account of how Danny Meyer turned Union Square, the restaurant he opened at age 27, into Union Square Hospitality Group, a powerhouse that currently includes 13 restaurants ranging from Manhattan fine dining establishments to shake shacks in multiple states.
His emphasis on hospitality, community presence and exceptional food and service have won him a slew of James Beard awards.
It was a "business book" that didn't make me want to fall asleep or rip my eyes out, and...more
His emphasis on hospitality, community presence and exceptional food and service have won him a slew of James Beard awards.
It was a "business book" that didn't make me want to fall asleep or rip my eyes out, and...more
"Context is everything."
"Guests may think they're dining out to feel nourished, but I've always believed that an even more primary need of diners is to be nurtured."
"Generosity of spirit and a gracious approach to problem solving are, with few exceptions, the most effective way I know to earn lasting goodwill for your business."
"There's plenty on the table we've set to nourish and nurture you. Our job--and our joy--is to create restaurants you'd want to return to, and to build businesses that ul...more
"Guests may think they're dining out to feel nourished, but I've always believed that an even more primary need of diners is to be nurtured."
"Generosity of spirit and a gracious approach to problem solving are, with few exceptions, the most effective way I know to earn lasting goodwill for your business."
"There's plenty on the table we've set to nourish and nurture you. Our job--and our joy--is to create restaurants you'd want to return to, and to build businesses that ul...more
While I have nothing to do with the restaurant business, my photography business relies on great customer service just like any business. Danny Meyer explains his story of how he became a top notch New York restauranteur and more importantly, how he propelled his restaurants to be the very best.
In the book, Danny walks through with you how he brings hospitality to the next level across his restaurants. While most people know that "customers are always right," Danny illustrates what exactly he an...more
In the book, Danny walks through with you how he brings hospitality to the next level across his restaurants. While most people know that "customers are always right," Danny illustrates what exactly he an...more
A biography worth reading! Danny Meyer is one of the most iconic restaurantaurs in the world and Union Sqaure Hospitality is one of the most admired restaurant companies. This is an account of how he set up the group, from the first restaurant (the Union Square Cafe) to how he created a unique experience at every new restaurant he opened.
This book is also a manual for restaurant managers and people dealing with any type of 'clients' on how to serve with warmth and dignity.
This book is also a manual for restaurant managers and people dealing with any type of 'clients' on how to serve with warmth and dignity.
Pretty sure I read this again to prove to myself that I have the right idea; that at the very top, the very center, of a business (in my case, food production & restaurants) there must be a sense of friendliness and respect. This is so NOT often the case in the industry. Danny Meyer may very well not be as awesome as he seems? Who knows? I have never worked for him. But BOY does he have it right on paper. This is a bible for me.
Sep 13, 2009
Anna
rated it
5 of 5 stars
Recommends it for:
teachers
Recommended to Anna by:
Uncle who is a middle school principal
This review has been hidden because it contains spoilers. To view it,
click here.
it's packed with delicious little snippets from danny meyers' life, but you have to wade through a lot of vague movitational filler to get to the 180 days spent traveling & eating in europe alone, the birth of shake shack in madison square park, how he came up with the name for tabla (loooooove their kulfi dessert!), and scouring the southern red states for the best bbq.
it's more common sense than business sense, extremely heavy on the name-dropping (a good networking resource if you want to...more
it's more common sense than business sense, extremely heavy on the name-dropping (a good networking resource if you want to...more
This book has inspired me for the last 5 years as we have built our pub business in the uk using Danny's principles but our Peachy words and ways. Currently have 16 pubs and a team of 400 Peachy people in a shared ownership business.
Read it...it's works for life for business for fun. Enjoy.
Read it...it's works for life for business for fun. Enjoy.
This was a non-traditional business book that was actually enjoyable. Danny Meyer seems to have his pulse on how to manage employees and how to succeed in the hospitality realm. I definitely found some golden nuggets with which to work on personally in my job, and thoroughly enjoyed reading his theories on who to prioritize and how to make smart decisions. If you are interested in Danny Meyer restaurants (Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Jazz Standard,...more
Another great business book. If you have any desire to learn more about what makes great restaurants great, Danny Meyer has a lot to contribute.
Full of practical examples, highs, lows, worries and solutions from 25 years of creating and running some of the best restaurants in New York.
Full of practical examples, highs, lows, worries and solutions from 25 years of creating and running some of the best restaurants in New York.
This book should be a required read for any student pursuing a college degree in Hospitality or related fields. If I was still in the Restaurant business, I may even buy it for all of our Company Managers and encourage all to read it. One of the best I have ever read.
Very well written. I can see why Danny Meyer became very successful. He is honest in writing about his mistakes and has wonderful people management skills. He has built customer loyalty from having good food as well as training his employees in an effective way.
My boss bought this book for me and all my co-workers. I found it surprisingly engaging. While Meyer's personal background was lengthy, it was interesting and very readable. It helped me to really understand Mr. Meyer and his theories of enlightened hospitality from the core, and made me yearn to work for someone who cares as deeply about providing a memorable experience as he does.
Anythinkers are reading this book to learn a new perspective on hospitality, and there is much here that is applicable across many industries. I found the behind-the-scenes anecdotes about building a restaurant almost as thrilling as the insights into hospitality, management, and business. The philosophies Danny Meyer presents are timeless, and many are at the core of what we do at our libraries - make people feel comfortable, feel like they're home. Much of what he shares in this book will stic...more
I believe the lessons in hospitality discussed in this book are relevant for anyone regardless of their career path. I'm probably biased because I also believe that everyone should hold a job as a waiter at some point in their life.
The book was generally a good business and autobiography book. Some great statements are made that seem obvious once read but might not have been realized until reading them.
I enjoyed reading it ... although it was not amazing.
I enjoyed reading it ... although it was not amazing.
"The road to success is paved with mistakes well handled." p. 220
"The goal is to create a place that you’d want t return to, and to build an organization that ultimately contribute at least as much to their communities as the reap from them."p. 316
"The goal is to create a place that you’d want t return to, and to build an organization that ultimately contribute at least as much to their communities as the reap from them."p. 316
After spending many years in hospitality I appreciate Meyer's insights about taking care of your staff. I have given this book to many on my staff as it is an easy read and some great information on how to care for guests.
EXCELLENT... great focus on both staffing and telling the story of a business, the right kind of marketing. LOVE Danny's restaurants. Already been to Blue Smoke and the Shake Shack. Looking to go to more.
If you work in the restaurant businees, or maybe even just the hospitality business, then this book has to be read. Danny Meyer is like my idle! The work he does is amazing and his book portrays it all.
Very cool inspiring book about how important it is to be kind in business and make people feel good through their experience with you and follow your vision and your gut and be authentic and all that. :)
Jun 17, 2010
Patty
rated it
3 of 5 stars
·
review of another edition
Shelves:
2010,
family,
food,
new-york-city,
non-fiction,
restaurants,
local-food,
management,
life-purpose,
autobiography,
hospitality,
business
I had read a review of this book that said it was one of the best business books. That review, plus the subtitle about the transforming power of hospitality caught my attention. So I asked the library to buy the book.
At first, I thought this was going to be an excellent memoir. Nothing wrong with that, but not how the book was billed. And then, finally Meyer starts talking about his business practices. Oh my! I want to go work for him, so I can learn more. I believe we need his help writing the...more
At first, I thought this was going to be an excellent memoir. Nothing wrong with that, but not how the book was billed. And then, finally Meyer starts talking about his business practices. Oh my! I want to go work for him, so I can learn more. I believe we need his help writing the...more
Wow. Danny, thanks for sharing your wisdom. This guy does more than manage restaruants, what a wonderful insight to good hospitality thus good relationships....thus good business.
On eof the best books I have ever read on customer service and creating an experience for a customer. Although Meyer runs restaurants, his advice can easily transform your busienss.
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Considered by the New York Times to be "the greatest restaurateur Manhattan has ever seen," Danny Meyer is CEO of the Union Square Hospitality Group. His restaurants have won an unprecedented twenty-one James Beard Awards. His book, Setting the Table, was a New York Times bestseller.
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Aug 02, 2007 08:37pm