Setting the Table : The Transforming Power of Hospitality in Business

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.

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?

In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved.

Some of Danny's other insights:

• Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts for and to express it all.
• Context, context, context, trumps the outdated location, location, location.
• Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business.
• Err on the side of generosity: You get more by first giving more.
• Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit.

Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

The New York Times - Sara Dickerman

Meyer is more persuasive and interesting, both as a storyteller and as a business adviser, when he sticks to concrete examples from his working life instead of spinning them into catchphrases that might work in a PowerPoint presentation. He has built his business not on food or service alone, but on the value of a colorful story especially the ones that his clients tell to his future clients: the wallet lost in a cab and tracked down by Tabla s manager; the personal call from Meyer before a big anniversary dinner; a superb frozen custard on a sunny day in Madison Square Park.

A New York Restaurateur Shares Anecdotes Of His Experiences As The Co-owner Of Eleven Establishments In One Of The World's Most Competitive Arenas, Discussing The Lessons He Has Learned About Innovative Business Practices, Team Building, And Customer Service. The Author Started Union Square Cafe When He Was 27, With A Good Idea And Scant Experience. He Is Now The Ceo Of One Of The World's Most Dynamic Restaurant Organizations That Includes Eleven Unique Dining Establishments, And Each Is At The Top Of Its Game. How Has He Done It? How Has He Consistently Beaten The Odds In One Of The Toughest Trades Around? In This Book, He Shares The Lessons He's Learned While Developing The Winning Recipe For Doing Business He Calls Enlightened Hospitality. This Innovative Business Philosophy Emphasizes Putting The Power Of Hospitality To Work In A New And Counterintuitive Way: The First And Most Important Application Of Hospitality Is To The People Who Work For You, And, In Descending Order Of Priority, The Guests, The Community, Suppliers, And Investors. This Way Of Setting Priorities Stands The More Traditional Business Models On Their Head, But He Considers It The Foundation Of Every Success He, And His Restaurants, Have Had. The First Course -- In Business -- The Restaurant Takes Root -- Turning Over The Rocks -- Who Ever Wrote The Rule... ? -- No Turning Back -- The 51 Percent Solution -- Broadcasting The Message, Tuning In The Feedback -- Constant, Gentle Pressure -- The Road To Success Is Paved With Mistakes Well Handled -- The Virtuous Cycle Of Enlightened Hospitality -- Context, Context, Context -- The Art Of Hospitality. Danny Meyer. In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants -- Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. -- Description from http://www.amazon.com (June 18, 2012.) At age twenty-seven, Danny Meyer launched his groundbreaking Union Square Cafe - the first of his innovative and revered New York City institutions. Twenty-three years later, he is CEO of one of the world's most dynamic restaurant organizations. Now Danny shares the groundbreaking business philosophy that serves as the foundation for every success he has achieved: "the virtuous cycle of enlightened hospitality." By putting the power of hospitality to work in a new and counterintuitive way - applying it first and foremost to his employees, and then to guests, community, suppliers, and investors - Danny has consistently beaten the odds while setting the competitive bar in one of the toughest trades around. A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments. "Setting the Table" is a treasure trove of valuable, innovative insights applicable to any business or organization Title from PDF title page (viewed on July 13, 2007).