Setting the Table: The Transforming Power of Hospitality in Business

by Danny Meyer

Paperback, 2008

Status

Available

Call number

647.95068

Genres

Collection

Your library

Publication

Harper Perennial (2008), Edition: Reprint, Paperback, 336 pages

Description

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.… (more)

User reviews

LibraryThing member skinglist

I've had this on my shelf for I don't know how long and finally started to read it a few weeks ago. It's a quick and fast read that took this long only because I didn't have steady reading time on vacation. I think I was especially curious to read this now due to the new Shake Shack opening on my

corner, although I don't think I've been to any of his restaurants. I work at NYC & Company, which Meyer references frequently throughout the book in the context of his work after 9/11 and for the restaurant committee. In fact, I think I got his book at the office.

I like how Meyer's family history shaped his leadership and business goals - how they helped him to be who he is. While there's a lot of focus on the opening of Union Sq Cafe, it's nice to see the other issues that went into Tabla, Eleven Madison Park, etc. all of which are familiar on the NYC restaurant landscape. Due to the time that had passed between the restaurant openings and the book, Meyer had tme to reflect on the challenges and therefore I think his writing on them was different than it would have been if this book was written immediately after any of the openings.

I'm also interested in Meyer's philosophy on hospitality as it connects to my own work in the industry. A great read.

Show Less

3 more

LibraryThing member open-leadership

Focusing on how people/staff feel after interacting with a product/transition/experience can transform organizations.

LibraryThing member alanteder

Corporate glossy version of the restaurant trade

This is pretty light on any of the blood and guts behind the scenes of the restaurant business but does have its points in terms of the psychology of customer interaction and the selection of employees for your business. Meyer's 51 percent rule of

hiring people who bring a greater share of emotional skills vs a lower share of technical skills (which can in most cases be taught and learned) is something of wider use beyond the food business.

For a more grittier, albeit fictionalized, view of the Union Square Café group see Stephanie Danler's "Sweetbitter."

Show Less

LibraryThing member dele2451

A valuable read for any aspiring restauranteur or entrepreneur. I especially appreciated his focus on attracting and retaining quality employees and community involvement/philanthropy.

Fewer