Danny Meyer, a native of St. Louis, opened his first restaurant,
Union Square Cafe, in 1985 when he was twenty-seven, and went on to
found the Union Square Hospitality Group, which includes some of
New York City's most acclaimed restaurants: Union Square Cafe,
Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke,
and Shake Shack, as well as Jazz Standard, Union Square Events, and
Hospitality Quotient. Danny, his restaurants, and his chefs have
earned an unprecedented twenty-five James Beard Awards. Danny's
groundbreaking business book, Setting the Table, was a New York
Times bestseller, and he has coauthored two cookbooks with his
business partner, Chef Michael Romano. Danny lives in New York with
his wife and children.
Michael Romano joined Union Square Cafe in 1988, preparing his
unique style of American cuisine with an Italian soul. In 1993,
Michael became Danny Meyer's partner. Under Michael's leadership,
Union Square Cafe has been ranked Most Popular in New York City
Zagat surveys for a record seven years. The restaurant also
received the James Beard Award for Outstanding Restaurant of the
Year. Michael has coauthored two cookbooks with Danny Meyer, The
Union Square Cafe Cookbook and Second Helpings. He is the recipient
of numerous nominations and awards, including the James Beard
Foundation's Best Chef in New York City in 2001, and in 2000, he
was inducted into the James Beard Foundation's Who's Who of Food &
Beverage in America.
"Danny Meyer, restaurateur nonpareil, shares his never-fail recipe for business success." -- Vanity Fair"Restaurateur Danny Meyer offers a rich menu of business tips." -- Time magazine"Anyone in the hospitality industry would do well to consult 'Setting the Table'." -- Wall Street Journal
Meyer is known to foodies as the man behind 11 acclaimed restaurants in New York City, including Union Square Caf? and Gramercy Tavern. While that would be more than enough professional accomplishment for most people, apparently Meyer has had time enough on his hands to branch out into writing as well. Anyone who has started or maintained a business will have strong ideas about the best way to run things, and Meyer is no exception. While such chapter headings as "The 51 Percent Solution" and "Constant, Gentle Pressure" evoke the all-too-common themes of most leadership books, this book is something more. It is actually the story of Meyer's restaurant empire and how he got to where he is today, overlaid with his own views on management and what has worked for him. A fun and enjoyable read, it provides a good behind-the-scenes view of the restaurant business, though it's more autobiography than business how-to. Recommended for libraries with strong cookery or business collections.-Susan Hurst, Miami Univ. Libs., Oxford, OH Copyright 2006 Reed Business Information.
"Danny Meyer, restaurateur nonpareil, shares his never-fail recipe for business success." -- Vanity Fair"Restaurateur Danny Meyer offers a rich menu of business tips." -- Time magazine"Anyone in the hospitality industry would do well to consult 'Setting the Table'." -- Wall Street Journal
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