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Setting the Table
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Summary of “Setting the Table” by Danny Meyer
Do you want more free book summaries like this? Download our app for free at https://www.QuickRead.com/App and get access to hundreds of free book and audiobook summaries. The Transforming Power of Hospitality in Business Those with a passion for food and hospitality often dream of opening up their own restaurant or becoming the next celebrity chef. And why not? After all, it seems as if restaurateurs and celebrity chefs live a life surrounded by good food, great drinks, and even better people. People pursue this passion because they believe that their love of food is enough, but these people also struggle, and more often than not, they fail. Opening a restaurant is more than just having a p...
Mix Shake Stir
The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In Mix Shake Stir, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations -- from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.
Summary of Danny Meyer's Setting the Table
Please note: This is a companion version & not the original book. Sample Book Insights: #1 I’ve learned more about life from people than from books. I’m on the road a lot, and when I travel, I visit food markets, pastry shops, butchers, and grocery stores. I read menus posted outside restaurants. I watch the residents argue back and forth with the merchants over the virtues of their wares. #2 I have always been curious about what people eat, and as I grew up, I developed a fascination with food. I would swap and share sandwiches with other kids at school, not because the other kids’ lunches were better, but because this was the best way to learn about another family. #3 I have a passio...
Summary, Analysis, and Review of Danny Meyer's Setting the Table: The Transforming Power of Hospitality in Business
PLEASE NOTE: This is a key takeaways and analysis of the book and NOT the original book. Start Publishing Notes' Summary, Analysis, and Review of Danny Meyer's Setting the Table: The Transforming Power of Hospitality in Business includes a summary of the book, a review, analysis & key takeaways, and a detailed "About the Author" section. PREVIEW: Setting the Table: The Transforming Power of Hospitality in Business is the autobiographical account of Danny Meyer, a world-famous restaurateur. The owner of an eclectic group of eateries including Gramercy Tavern and Shake Shack, Meyer draws on his twenty-one years of experience in the industry to describe the unusual business values that underpin his wild success. Hospitality stems from the basic human need for food and family, all of which were important to Meyer from an early age. He grew up in St. Louis, packing on pounds as an adolescent who gorged on Chicago-style hotdogs. As a child, he spent a lot of time abroad and he was heavily influenced by these opportunities to soak up cultural experiences. His parents had a special fondness for France that shaped his aesthetic and gastronomical tastes. Italy was another favorite.
Union Square Cafe Cookbook
Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this classic cookbook, winner of a Julia Child Cookbook Award, its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Here are recipes for 160 of Union Square Cafe's unforgettable dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Ratatouille-Stuffed Zucchini Blossoms, and Baked Banana Tart with Caramel and Macadamia Nuts are just some of the timeless favorites included in this essential collection. Filled with the vitality, warm artwork, and tempting recipes of its namesake, The Union Square Cafe Cookbook ensures that the restaurant's pleasures are as close as your bookshelf.
Setting the Table
The inspiring story and guide to becoming successful by one of the world's leading restauranteurs - now in paperback. Successful entrepreneur from the cut-throat restaurant business tells all - the business equivalent to Kitchen Confidential. Danny Meyer's approach is the direct opposite of received business wisdom - and it clearly works! Essential and inspiring reading for anyone interested in setting up their own business. Engaging and full of lessons - hardback edition selected by Management Today magazine as one of the best business books published in 2007 From an award-winning restauranteur comes an intimate and inspirational portrait of business well done, with hands-on advice, enlight...
Mix Shake Stir
The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Cafe or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations--from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining."
Second Helpings from Union Square Cafe
Ask New Yorkers to name their favorite restaurant and they are likely to reply: "Union Square Cafe." Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for five consecutive years and has earned many of the food world's top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, seven Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation's Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm,...
The Art of the Restaurateur
Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."
