Top 99 Quotes by Danny Meyer

About Danny Meyer

These are some quotes by American author Danny Meyer Businessman, who was born on March 14, 1958.

Hospitality is almost impossible to teach. It's all about hiring the right people.

Hospitality is almost impossible to teach. It's all about hiring the right people.

Danny Meyer

When push comes to shove, baseball is one of my favorite things in the world.

When push comes to shove, baseball is one of my favorite things in the world.

Danny Meyer

The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.

The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.

Danny Meyer

London has become one of the great world destinations for someone who likes food.

London has become one of the great world destinations for someone who likes food.

Danny Meyer

Ninety-five percent of all brussels sprouts come from California.

Ninety-five percent of all brussels sprouts come from California.

Danny Meyer

One great worker equals three not-so-great workers, so it's worth paying terrific people not just for today but to find people that we think have upward mobility to become tomorrow's leaders.

One great worker equals three not-so-great workers, so it's worth paying terrific people not just for today but to find people that we think have upward mobility to become tomorrow's leaders.

Danny Meyer

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.

Danny Meyer

Life is a series of waves to be embraced and overcome.

Life is a series of waves to be embraced and overcome.

Danny Meyer

There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.

There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.

Danny Meyer

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'

Danny Meyer

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