📖 Overview
Danny Meyer is a New York-based restaurateur, business leader, and bestselling author known for founding Union Square Hospitality Group and establishing numerous acclaimed restaurants including Union Square Cafe, Gramercy Tavern, and Shake Shack.
His 2006 business book "Setting the Table" became an influential text on hospitality and leadership principles, outlining his philosophy of "enlightened hospitality" which prioritizes employee satisfaction as a path to customer satisfaction. Meyer's approach to business and hospitality has been studied at business schools and adopted by organizations across various industries.
Meyer has received multiple James Beard Foundation awards and his restaurants have earned numerous Michelin stars and New York Times stars. His fast-casual concept Shake Shack, which began as a hot dog cart in Madison Square Park, grew into a public company valued at over $1 billion.
Beyond restaurants, Meyer serves on various business and philanthropic boards and frequently speaks about leadership, hospitality, and entrepreneurship. His influence extends beyond the hospitality industry through his writing and speaking engagements, where he shares insights about creating positive workplace cultures and delivering exceptional customer experiences.
👀 Reviews
Readers praise Meyer's "Setting the Table" for its practical business insights and actionable leadership advice. Many cite the book's detailed examples from Meyer's restaurant experiences and appreciate his focus on company culture and employee treatment.
Liked:
- Clear explanation of hospitality principles that apply beyond restaurants
- Personal stories and specific examples
- Step-by-step breakdown of hiring practices
- Emphasis on treating employees well to drive customer satisfaction
Disliked:
- Some readers found the book repetitive
- Too many personal anecdotes for those seeking pure business content
- New York-centric perspective
- Limited relevance for small business owners
Ratings:
Amazon: 4.7/5 from 1,200+ reviews
Goodreads: 4.2/5 from 13,000+ ratings
Reader quote: "Changed how I approach customer service in my medical practice. His hiring framework alone was worth the read." - Amazon reviewer
Critical quote: "Good concepts buried in too much NYC restaurant industry minutiae" - Goodreads reviewer
📚 Books by Danny Meyer
Setting the Table: The Transforming Power of Hospitality in Business (2006)
A memoir and business guide detailing Meyer's experiences founding Union Square Hospitality Group and his philosophy of "enlightened hospitality."
The Union Square Cafe Cookbook (1994) A collection of recipes from Meyer's first restaurant, Union Square Cafe, including techniques and dishes served at the establishment since its opening in 1985.
Second Helpings from Union Square Cafe (2001) A follow-up cookbook featuring 140 additional recipes from Union Square Cafe, including seasonal dishes and signature menu items.
Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants (2009) A compilation of cocktail recipes from various restaurants in the Union Square Hospitality Group portfolio.
The Union Square Cafe Cookbook (1994) A collection of recipes from Meyer's first restaurant, Union Square Cafe, including techniques and dishes served at the establishment since its opening in 1985.
Second Helpings from Union Square Cafe (2001) A follow-up cookbook featuring 140 additional recipes from Union Square Cafe, including seasonal dishes and signature menu items.
Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants (2009) A compilation of cocktail recipes from various restaurants in the Union Square Hospitality Group portfolio.
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Howard Schultz writes about building customer relationships and company culture through his Starbucks experience. His books examine scaling hospitality concepts while maintaining service standards across multiple locations.
Thomas Keller documents detailed systems and standards for restaurant operations through his French Laundry cookbook series. He emphasizes the connection between precise execution and guest experience.
Will Guidara chronicles front-of-house service techniques and hospitality principles from his work at Eleven Madison Park. He outlines specific steps for training staff and creating memorable dining experiences.
Charles Masson shares management approaches from his decades running New York's La Grenouille restaurant. His writing covers both practical restaurant operations and the philosophy of traditional French hospitality.