Danny Meyer quotes

A great restaurant is one that just makes you feel like you're 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, you're hooked.

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.

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 staff's job is to adjust to circumstances with technical precision and artful grace so that every patron has a wonderful experience.

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

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.

My history has been to grow the roots as deeply as you can before going on to the next thing. That's why it took 10 years to go from Union Square Cafe to Gramercy Tavern, and another 10 years to go from Blue Smoke's first location to its second, and five to go from Shake Shack 1 to Shake Shack 2.

A great restaurant is one that just makes you feel like you're 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, you're hooked.

It's the job of any business owner to be clear about the company's nonnegotiable core values. They're 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.

A great restaurant is one that just makes you feel like you're 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, you're hooked.