#dannymeyer

[richbilotti]

Weekly Blog Post 9/21/2021

I finally made it to Danny Meyer's first restaurant last weekend, Union Square Café, and it was everything I dreamed it would be. I was very excited about this experience especially having just read his book Setting the Table. Honestly, I can't remember the last time I had a waiter and service staff this friendly and unique. The food/drinks were terrific, but my only wish is that I had a bigger stomach for dessert but what I got was even better; a tour of the kitchen! It had not even crossed my mind to ask, but if it wasn't for a conversation with my boss the day before, he told me to use my cook/chef title as leverage and ask for one. It was great to have that confidence and authority to ask a few simple words and favors from one Chef to another.

I think, well, I know I've struggled with titles before and the act of labeling a person, specifically myself. I never went to culinary school but have worked in a kitchen for 5-6 years, so am I a cook or a chef? This argument goes on in my head, even more, when it comes to being an artist? A lot of what I make or even cook may be considered art, but I guess I get in my head about it. As I'm typing this, I can already picture Nancy reading this entry and wanting to give me a whack on the back of my head. I guess I'm just more comfortable calling myself a maker?

I remember having this conversation with Tommy Coleman last fall. This metaphor is the best I could come up with, so hopefully, you're familiar with Indiana Jones and his fear of snakes. Well, in the last installment, he gets stuck in a sandpit and is quickly sinking until someone comes back with a giant snake to use as a rope and pull him out. He instantly refuses to grab it due to his fear but keeps sinking and demands that his savior call it a rope to help mask his fear and pull him out. That was a long-winded way of saying if you tell me to create a painting or sculpture, I might tense up but ask me to build some furniture, cook food, or make a sign I'm your guy.

[jimfostercoc]

Meyer: Setting the Table: The Transforming Power of Hospitality in Business

[unfakeit]

"Playing music and exercising, if I do those things I feel satisfied for the day" - Danny Meyer Listen on itunes and stitcher #music #entertainment #industry #podcast #newpodcast #dannymeyer #tonysuriano #blog #interview #film&tv #guitar #bandleader #life #musiccareer #fun #art #investing #conversation #laloveband

[newyorkcityfood-blog]

Happy New Year!! Kicking 2016 off right with this monster from shake shack! Than… Blissful New Yr!! Kicking 2016 off proper with this monster from shake shack! Thanks Danny Meyer for this particular order hangover quadruple shack burger- it should be an amazing 12 months!

[minnie-ying-ling-yeh]

#quotes 人生活著的時間比死的時間還短那麼多， 為什麼你不把時間用在你熱情的所在呢！ The transforming power of hospitality— Danny Meyer #thepoweroftheleadership #dannymeyer https://www.instagram.com/p/BtLzz8xAH1t/?utm_source=ig_tumblr_share&igshid=1y0rtgf0fautt

[jenzie-in-the-city]

For National Jenzie-Day🎂🎉I was so lucky to have dinner with my parents and besties @unionsquarecafe. It was my first time dining at this @dhmeyer establishment after hearing many amazing things over the years. My meal began with the Bibb & Red Oak Leaf Lettuces(Gruyere, Dijon Vinaigrette and Sourdough Croutons). Then we shared the Pappardelle for the table (Rabbit Sugo, Pancetta, Parmigiano-Reggiano) and for my main I had the Roasted Sturgeon(Smoked Buttermilk, Hazelnuts, Beets and Sunchokes). That pasta was totes on-point btdubs. At the end of the meal our server sent out a delightful little treat with a candle (just one, so I didn’t set the place ablaze). I enjoyed my birthday (so hard) that it turns out I have to go back to @unionsquarecafe and do it all over again! 🍽🎉Side note: I’m not sure who actually thought I deserved a scotch but okay... 💁🏻‍♀️#thisis37 😂🥃 . . . . . . . . #jenzieinthecity #jenzieinnyc #JenzieDay #ItsMyBirthday #BirthMonthCelebrations #Capricorn #CapricornSeason #BibbLettuceIsMyJam #NYCrestaurants #BirthdayTimes #dannymeyer #unionsquarecafe #drinkresponsibly #nycblogger #nycfoodie #nycrestaurantblogger #instagood #instalike #instadinner (at Union Square Cafe) https://www.instagram.com/p/Bs3eNwsB-O6/?utm_source=ig_tumblr_share&igshid=9f84j4noisxj

[mankindthepodcast-blog]

I spoke of this yesterday, that Danny Meyer, Founder of the Union Square Hospitality Group, had to disassemble his company of 2,000 employees due to the coronavirus pandemic. Not to minimize the magnitude of such a decision, I am struck by his vision as a leader as outlined in his 2006 book “Setting the Table: The Transformative Power of Hospitality in Business.” I sympathize with Mr. Meyer in this moment and suppose the reason why I’m gravitating to his book is because I need guidance and mentorship from a successful entrepreneur in the only industry that has steadily paid my bills for the past three years. 

In his book, Meyer recounts how he came to start the Union Square Cafe, an international bistro in the heart of New York City in 1985. Stories of challenges met and overcome as he navigated the landscape of becoming a restaurateur interweave through his thoughts and visions for what it means to provide great service and hospitality:

“Understanding the distinction between service and hospitality has been at the foundation of our success. Service is the technical delivery of a product. Hospitality is how that product makes it recipients feel. Service is a monologue - we decide how we want to do things and set our own standards. Hospitality is a dialogue... [it] requires listening to that person with every sense, and following up with a thoughtful, gracious, appropriate response. It takes both great service and great hospitality to rise to the top” (65). 

Looking back on my service as a waiter, I wonder if I actually rose to this challenge. Often, our restaurant, Rossoblu, an excellent Italian spot in the heart of Downtown LA, would be at capacity with scores of people waiting at the door for the next available table, and the only thing on my mind was to “get it done”. “This guest wants ketchup, that one needs a black napkin, don’t forget to fire course 3, and where are the f***ing ramekins!?” In moments like this, I would arrive at a table and unknowingly treat my guests as obstacles in the way when what wants to happen, is for the guest to feel seen, heard, and loved. 

Yes, provide great service. But how am I making the guest feel? I can only imagine that when things return to normal, that our fractured sense of togetherness will need healing and wholeness. It’s my strong belief that restaurants are one of the first places people will go to begin to repair that brokenness. Small as my role might be, as a waiter I can begin to provide that. I can see, hear, and love my guests one table at a time. 

Meyer’s words also make me think of the role of our President in this moment. I applaud him because I do think that he is now providing the services that we need (albeit a day late and a dollar short): proper testing for the coronavirus; N95 protective masks; medical supplies; ventilators; hospital beds; a $2 trillion stimulus package. But the way in which he is “doling out” this service feels entirely devoid of hospitality. When he passes the buck of responsibility for past failures onto other members of his administration, when he pats himself on the back for the “job well done” he thinks he is doing, when he pits us in a competition to see how many masks we can produce versus other countries, it makes me feel like an unworthy, shameful subject to a self-proclaimed royal king. It’s as though I should feel lucky to be getting the service I need.

I’m not saying that the US should appoint a “Hospitality Czar” to man the oversight of this pandemic. I’m simply saying that inherent in every effective leader is that quality which makes a person feel seen, heard, and loved. I do think we all could take a page from Meyer’s book and consider the ramifications for HOW we serve. Am I serving from a grateful heart for the abundance I have?  

I feel hopeful that once this crisis abates and business can return to “normal” that people will eventually flock to the restaurants they love in hopes of regaining a sense of community. Right now, our collective solitary confinement certainly has us yearning for opportunities to get together. No doubt you have experienced a “zoom” meeting or two, a FaceTime / Skype-like conference call with loved ones or business associates. No matter how helpful these internet based modes of communication are, there’s nothing like actually sitting across the dinner table from a friend, relative, business associate or loved one, and actually experiencing them in real time. 

I’m lucky because my quarantine buddy is my lovely fiancé, Summer, who has been keeping me company. She works from home generally so this quarantine has not had a significant impact on her status quo, both emotionally and financially. In fact, it has allowed us to spend a considerable amount of time together. Every night is date night where we take the time to make a meal, watch a movie, and get cozy. 

I can only imagine that for the hundreds of thousand of people who might not have a significant other or roommate to connect with during this uncertain and lonely time, that the isolation can be difficult. Social distancing, or physical distancing as it is now being called, is causing us, even in the markets and supply stores when we do emerge from our confinement bubbles for that necessary pint of milk, to suspiciously eye the people in my periphery. Do they coronavirus? Why are they looking at me like that?

My hope is that when we emerge, that we do so with a compassionate heart and a renewed sense of gratitude for opportunities to get together at places like Union Square Cafe, and my work-home for the past two years, Rossoblu. When the doors open back up, come on in. We’ll make you feel right at home. 

[catcherinthestyle]

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A post shared by THANIA (@catcherinthestyle)

This is how I like to spend my Monday’s. I do some meetings at my favorite spot with my favorite people @manhatta_nyc 💋 🎥 @birdsnestfoundation #newyork #newyorkcity #dannymeyer (at Manhatta) https://www.instagram.com/p/BuUUMI-n4-p/?utm_source=ig_tumblr_share&igshid=176e0fnpi1new

[bakinginhellskitchen]

I’m not going to sugar coat it: this is tough.

Danny Meyer, CEO

To his employees at Union Square Hospitality Group, regarding the unexpected election results.

[ericvitalephotography]

An amazing evening spent with some of the best culinary talent in the world celebrating legendary french chef Andre Soltner's 85th birthday at Jacques Torres Chocolate! #EricVitalePhotography #EricVitalePhoto #EricVitaleChefs #EricVitaleFood #EricVitaleEvents #EricVitaleCelebrities #JacquesTorres #DannyMeyer #ThomasKeller #Culinary #Chef #Food #Kitchen #Chefs #Restaurant #FoodPhotography #Foodie #Wine #NYC # #French #FoodNetwork #Style #Chocolate #NYCEvents #AndreSoltner #FrenchCuisine #InstaFoodie #Cuisine #JeanGeorges #JacquesPepin

[fantasticradiouk]

@simonschusterartworks with Nobu Jacket design: Donna Cheng Art director: Albert Tang Atria/Emily Bestler Book * A fascinating and unique memoir by the acclaimed celebrity #chef and international #restaurateur, #Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected #Japanese fusion #culinary #artists. * Nobu needs no introduction. One of the world’s most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. * Not just for serious #foodies, this inspiring memoir is perfect for fans of #MarieKondo’s #TheLifeChangingMagicofTidyingUp and #DannyMeyer’s #SettingtheTable. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable. * #books #bookstagram #igreads #food #bookart #bookdesign #booknerd #booknerdigans #bookporn #bookaholic #bookaddict #bibliophile #instabooks #bookish #bookworm #booksofinstagram #bookcover #booklove #booktube @atriabooks @donic828 @albertaustintang

[redcarpetparty]

3rd Annual Julia Child Award Honoree Gala #juliachildfoundation #dannymeyer #steprepeat #redcarpetparty

[newyorkcityfood-blog]

A Sunday in Brooklyn is not complete without making a trip to Shake Shack and ge… A Sunday in Brooklyn just isn't full with out making a visit to Shake Shack and getting a few killer Chick'n Shacks to prime off this lovely day!

[aromam]

Negroni with a sidecar at Marta with @tinselcreation Perfect way to end the week❤️#aromam #negroni #cocktail #marta #perfumemavins #lovemyhood #dannymeyer #tgif

[mannyharlem]

@themodernnyc never disappoints. Warm tomato salad...sunflower toast with stracchino cheese. Delicious! #DannyMeyer #TheModern (at The Modern)

[thecindykelly]

On Saturday I met up with @asto24, the only son of one of my longtime Italian friends, @chiara_0803, and her husband, @gigiasto. Andrea is 17 and visiting NYC for 3 weeks along with his friend, Gianluca (who graciously snapped the photo). When his mother was his age, she spent time with my family in Wichita. I had met Chiara and her sister, @elvalo68, when I stayed a week with her family in Italy when I was 18. In fact, I named Wella after their mother, @emanuela_corbellini. Tomorrow Andrea returns to Italy. Yesterday his sister, @ileanaaastorri, traveled to Seattle with a friend. The two girls are spending 4 weeks with @steve_redpath & @coppercorn, close friends of my kids and mine. Hopefully one day @yellowwella and @air.nordan will visit my Italian family in Europe. Side note: this was my first visit to a #DannyMeyer restaurant. I had only a lemon mint soft drink, but it was mighty tasty. I savored it. Love me some Danny Meyer & @unionsqevents. (at Untitled (at the Whitney Museum))