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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.
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.
336 pages, Hardcover
First published October 1, 2006
About the author
Danny Meyer
16 books6 followersConsidered by the New York Times to be "the greatest restaurateur Manhattan has ever seen," Danny Meyer is CEO of the Union Square Hospitality Group. His restaurants have won an unprecedented twenty-one James Beard Awards. His book, Setting the Table, was a New York Times bestseller.
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Displaying 1 - 30 of 567 reviews
February 11, 2015
The state of mind at which I finish this book is awash in two dichotomous realities: utter relief, in what has been a persistent journey to finish something so tepid and platitudinous in delivery; and a misplaced sense of pompous accomplishment in doing so. Thus defines the broad crux of my review.
My main aim was to glean some unique insight into management and professional success. I think the restaurant place is an astute metaphor for all business; stress, pressure and human relationships define them. Meyer also published this book years ago, at which time some of his insights would have been less mainstream or common-sensical, with the right amount of experience. But overall, I felt his book was filled with a variety of very political "glittering generalizations" - statements that everyone can agree with, and make him look good.
His attempts to make the book more colorful or personal made the first half of the book almost comical. It was not altogether sensual; he seemed to list off his gastronomical experiences, or lay out personal stories in almost a rosy-colored, Hollywood-fairytale kind of way, rather than emphasize the grit and the grime. Maybe I want to have my cake and eat it too, but I felt he overcompensated for this watered-down, neatly packaged storytelling by extending the personal narrative pages beyond what it should have lasted.
I did not feel that Meyer assessed much of substance until the second half of the book, or more specifically page 139, when he actually put a number in print: "The 51 Percent Solution". That's when he began to apply his vast experience to something useful and formulaic, to be passed on to the eager reading audience.
Overall, this book was a useful reminder, not a novel discovery. It made me hungry for French quiche and schnapps, even if I were imagining Meyer's incredibly white teeth across the table from me.
My main aim was to glean some unique insight into management and professional success. I think the restaurant place is an astute metaphor for all business; stress, pressure and human relationships define them. Meyer also published this book years ago, at which time some of his insights would have been less mainstream or common-sensical, with the right amount of experience. But overall, I felt his book was filled with a variety of very political "glittering generalizations" - statements that everyone can agree with, and make him look good.
His attempts to make the book more colorful or personal made the first half of the book almost comical. It was not altogether sensual; he seemed to list off his gastronomical experiences, or lay out personal stories in almost a rosy-colored, Hollywood-fairytale kind of way, rather than emphasize the grit and the grime. Maybe I want to have my cake and eat it too, but I felt he overcompensated for this watered-down, neatly packaged storytelling by extending the personal narrative pages beyond what it should have lasted.
I did not feel that Meyer assessed much of substance until the second half of the book, or more specifically page 139, when he actually put a number in print: "The 51 Percent Solution". That's when he began to apply his vast experience to something useful and formulaic, to be passed on to the eager reading audience.
Overall, this book was a useful reminder, not a novel discovery. It made me hungry for French quiche and schnapps, even if I were imagining Meyer's incredibly white teeth across the table from me.
August 6, 2011
not poorly written at all, and in fact pretty engaging. i just cant stand danny meyer. basically, if you have a cool 500k of daddy's $$$ and know some shady real estate agents in nyc, you can own a restaurant too!!!
April 22, 2021
Long considered the modern-day bible of the service industry, Danny Meyer's memoir is the tale of his professional life from the first restaurant he launched to the nine concerns he was running at the writing of this book. Those familiar with dining out in Manhattan will have heard of Union Square Cafe, Gramercy Tavern, and Eleven Madison Park. Lesser known but just as successful were Tabla (Indian cuisine), Blue Smoke (barbeque), Jazz Standard and The Modern (located within the Museum of Modern Art). He is also the engine behind the burger joint Shake Shack, and Hudson Yard Catering. What all of these culinary enterprises have in common, beyond their success and surprising longevity, is that they were designed to put Mr. Meyer's philosophy of hospitality into play.
The man is not driven by the dollar, not in the short-term anyway. He has passed on any number of opportunities to turn a quick buck on his brand. He selects his public relations appearances and restaurant tie-ins with great deliberation. I am, at present, unaware of a mogul alive today who curates his corporate presence with a more fastidious eye. Reputation is a chief concern here, yet Mr. Meyer's focus constricts even further. What means the most to him, and what he has striven throughout his professional life to perfect, is the quality of an experience.
He does not limit this to guests at his restaurants, although they take the most visible portion of his concern. He is also determined to provide a productive experience for those he employs, an entrepreneurial edge for his suppliers, a tangibly-beneficial relationship to the community-at-large, and a secure (if sometimes long in coming) return for his investors. Now, we can all smile in a cynical sort of way and say, hey, that sure looks good on paper, but the fact is Danny Meyer has managed to accomplish all of this in the real world; on the heels of every single risk he took, and on the floor of his every restaurant. And that's nothing short of impressive.
In Setting the Table he tells us exactly how he's done it, from beginning to end. He shares what is important to him, what made a difference, where he sometimes failed, and the few regrets he retains. This is an easy read, and an interesting one, if a trifle self-congratulatory at times. Should you possess a clientele, find yourself working in a service industry, or plan on starting a business you would like to see succeed? Here's some required reading.
The man is not driven by the dollar, not in the short-term anyway. He has passed on any number of opportunities to turn a quick buck on his brand. He selects his public relations appearances and restaurant tie-ins with great deliberation. I am, at present, unaware of a mogul alive today who curates his corporate presence with a more fastidious eye. Reputation is a chief concern here, yet Mr. Meyer's focus constricts even further. What means the most to him, and what he has striven throughout his professional life to perfect, is the quality of an experience.
He does not limit this to guests at his restaurants, although they take the most visible portion of his concern. He is also determined to provide a productive experience for those he employs, an entrepreneurial edge for his suppliers, a tangibly-beneficial relationship to the community-at-large, and a secure (if sometimes long in coming) return for his investors. Now, we can all smile in a cynical sort of way and say, hey, that sure looks good on paper, but the fact is Danny Meyer has managed to accomplish all of this in the real world; on the heels of every single risk he took, and on the floor of his every restaurant. And that's nothing short of impressive.
In Setting the Table he tells us exactly how he's done it, from beginning to end. He shares what is important to him, what made a difference, where he sometimes failed, and the few regrets he retains. This is an easy read, and an interesting one, if a trifle self-congratulatory at times. Should you possess a clientele, find yourself working in a service industry, or plan on starting a business you would like to see succeed? Here's some required reading.
November 30, 2008
I don't think I will ever find a business book that is as great as "Good to Great" but this book is definitely up there in my top two or three. This is an easy to read, and if you love food, gripping book about how to open, develop, grow, evolve, design, run and have fun in a restaurant. Bu it goes way beyond restaurants.
In his introduction Danny says, “In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It’s that simple and it’s that hard.” The rest of the book is all about how he does/did that. There are many lessons in this book that are 100% applicable to libraries.
It is full of gems, those things that you know that you know but you can’t quite nail them down. You can tell that he has spent a lot of time (years) thinking about his philosophies and methods and because of this he has been able to put them into the book in an understandable and interesting way. By the end of this book I not only wanted to (and will) eat at every one of his restaurants, but you want to be his friend. Here is a man who loves life, people, and food. His heart is in the right place and his actions speak as loud, if not louder than his words.
Shira and I actually ate at his first restaurant, The Union Square Café, a few years ago on a visit to New York. Shira still talks about the melt in your mouth Ahi Tuna and Wasabi mashed potatoes. I still remember being amazed that we walked in without a reservation and were seated at a wonderful table. It has remained one of our favorite experiences in New York and now I know why!
In his introduction Danny says, “In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It’s that simple and it’s that hard.” The rest of the book is all about how he does/did that. There are many lessons in this book that are 100% applicable to libraries.
It is full of gems, those things that you know that you know but you can’t quite nail them down. You can tell that he has spent a lot of time (years) thinking about his philosophies and methods and because of this he has been able to put them into the book in an understandable and interesting way. By the end of this book I not only wanted to (and will) eat at every one of his restaurants, but you want to be his friend. Here is a man who loves life, people, and food. His heart is in the right place and his actions speak as loud, if not louder than his words.
Shira and I actually ate at his first restaurant, The Union Square Café, a few years ago on a visit to New York. Shira still talks about the melt in your mouth Ahi Tuna and Wasabi mashed potatoes. I still remember being amazed that we walked in without a reservation and were seated at a wonderful table. It has remained one of our favorite experiences in New York and now I know why!
June 6, 2015
A successful restaurant owner shares his philosophy on how to run a successful business and motivate employees similar to the "lead with luv" techniques that were used at Souththwest Airlines, prior to the retirement of Herb and Colleen. Even if you are not in the restaurant business you can learn the difference between good customer service and true hospitality!
April 17, 2015
Danny Meyer’s New York restaurants survived through 9/11, the downturn of 2008 and not only survived but thrived. How he does it is something every person who deals with customer service should read. He talks about training, hiring the best fit, not necessarily the best qualified, how to maintain your vision when the whole world is telling you you’re wrong and what is important to him in maintaining the high quality he is known for. It takes a while to get into the meat of the book, but once you do you’ll want your own copy so you can make margin notes and put sticky notes everywhere you find a gem.
He calls what he does “enlightened hospitality” but it is actually awesome customer-focused quality service which he implements in a way that might not be what you think would work, but it does. Even the blurb at the front gives a few hints about the wisdom you’ll find inside: “Hospitality is when something happens for you. It is absent when something happens to you. These two concepts – for and to – express it all.” “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.”
One of my favorite quotes from inside the book is: “Service is the technical delivery of a product. Hospitality is how the delivery of that product makes its recipient feel. Service is a monologue – we decide how we want to do things and set our own standards of service. Hospitality, on the other hand, is a dialogue… It takes both great service and great hospitality to rise to the top.”
I loved this book. For all human resource managers and customer service representatives this should be a must read for you.
He calls what he does “enlightened hospitality” but it is actually awesome customer-focused quality service which he implements in a way that might not be what you think would work, but it does. Even the blurb at the front gives a few hints about the wisdom you’ll find inside: “Hospitality is when something happens for you. It is absent when something happens to you. These two concepts – for and to – express it all.” “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.”
One of my favorite quotes from inside the book is: “Service is the technical delivery of a product. Hospitality is how the delivery of that product makes its recipient feel. Service is a monologue – we decide how we want to do things and set our own standards of service. Hospitality, on the other hand, is a dialogue… It takes both great service and great hospitality to rise to the top.”
I loved this book. For all human resource managers and customer service representatives this should be a must read for you.
March 30, 2018
i was given this book by the business investor-partner of the restaurant where i currently work bc he and the other owner/investors hero worship this dude and his whole 'hospitality' approach to business. frankly, they can have it. this guy name-drops like a true Manhattan-ite to try to gain credibility, brags about meeting his first chef while in a fist-fight with a customer over their preferred table, and generally comports himself as though he reinvented the wheel when it comes to restaurants and their operation. it's neither charming or nostalgic, which is the tone he seems to be going for in the two chapters that i struggled to finish. what he really did was force Open Table on the majority of the restaurant business, which has been nothing but detrimental to small, privately owned restaurants outside of big cities (and inside them, too), underpay all of his back-of-house staff and then start the 'service included' nonsense to put the burden of giving that back-of-house staff a (much deserved) raise on the front-of house-staff instead of out of his own multi-million dollar pockets, which in turn cost him all his good front-of-house staff (he's since abandoned he practice bc DUH, it didn't work *newsflash*). and now he's heavily invested in the reservation system Resy (so clever) which doesn't cost the restaurant money to use bc Resy tracks the users internet habits (all of them) and sells that money to the highest bidder on the back end.
this guy didn't invent hospitality in business - companies and businesses have been practicing good hospitality for eons because they really do care about their customers, instead of seeing them as an endless supply of profit and marketing data. so this guy and his dumb book can get bent. the people i work for and their idiotic business practices annoy me endlessly, just like this stupid book did, and i'm at a loss as to why i bothered to have this book under 'currently reading' for as long as i did. in conclusion, be nice to your customers bc it's just basic human decency, and for heaven's sake, pay your staff a respectable, deserved wage or don't go into business. thank you, i'll be here all week - try the veal, and don't forget to tip your waitress.
this guy didn't invent hospitality in business - companies and businesses have been practicing good hospitality for eons because they really do care about their customers, instead of seeing them as an endless supply of profit and marketing data. so this guy and his dumb book can get bent. the people i work for and their idiotic business practices annoy me endlessly, just like this stupid book did, and i'm at a loss as to why i bothered to have this book under 'currently reading' for as long as i did. in conclusion, be nice to your customers bc it's just basic human decency, and for heaven's sake, pay your staff a respectable, deserved wage or don't go into business. thank you, i'll be here all week - try the veal, and don't forget to tip your waitress.
March 22, 2008
I am a huge fan of Danny Meyer and I like most of the book, but then began to get very bored very quickly. I am not sure I even finished it. It does give you good insight into his hospitality philosophy which I admire.
May 30, 2020
I don’t know how it took 5 years from my first USHG visit to get and read this book. I also can’t remember the last time I read a book where almost every chapter elicited some visceral emotion, let alone a “business” book.
I have so many fond memories of USHG, both solo and group dining. (I really appreciated Danny Meyer’s acknowledgment and treatment of solo diners early in the book!) And it was amazing to relive those memories through the origins of the group’s principles �� the principles that would turn into the generous and graceful hospitality that every patron never fails to receive there.
The last line hit home as it echoes what my friend Kartik and I said once at the Modern bar: “when people choose to become regulars at Union Square Cafe or Gramercy Tavern or Eleven Madison Park or Tabla or Blue Smoke or Jazz Standard or The Modern, or our museum cafes, or at Shake Shack, or Hudson Yards Catering, they’re telling us, ‘This is the place that makes me feel I’ve come home.’”
Of course, at this point, I am superbly biased! I’m so lucky to have stumbled into USHG and the friend group that led me to it.
Really makes me wish I had done math/hotel haha
I have so many fond memories of USHG, both solo and group dining. (I really appreciated Danny Meyer’s acknowledgment and treatment of solo diners early in the book!) And it was amazing to relive those memories through the origins of the group’s principles �� the principles that would turn into the generous and graceful hospitality that every patron never fails to receive there.
The last line hit home as it echoes what my friend Kartik and I said once at the Modern bar: “when people choose to become regulars at Union Square Cafe or Gramercy Tavern or Eleven Madison Park or Tabla or Blue Smoke or Jazz Standard or The Modern, or our museum cafes, or at Shake Shack, or Hudson Yards Catering, they’re telling us, ‘This is the place that makes me feel I’ve come home.’”
Of course, at this point, I am superbly biased! I’m so lucky to have stumbled into USHG and the friend group that led me to it.
Really makes me wish I had done math/hotel haha
January 30, 2019
Toot Toot!! That's the sound of Danny Meyer tooting his own horn for 300 pages. Meyer clearly knows what he's doing and has done an impressive job creating his restaurant empire, but I had a hard time connecting with his "lows" and learning lessons of how he overcame them. The best lesson of the book is the importance of investing in the community you serve; I had no idea the impact he had on Madison Sq. Park and Union Square.
September 4, 2023
This book was such a pain in the ass to finish. It was so repetitive and there were literally typos
His empire building seems to have gone so smoothly… it’s like he sanded down his entire career so that it’s smooth like a baby’s bottom. As a result this felt so self-helpy. Is this a self-help book? A business book? Or a memoir? I don’t know. It’s like a long form LinkedIn post.
His concepts are useful and they’re ultimately pretty simple, but he took forever and did a lot of self congratulation along the way
His empire building seems to have gone so smoothly… it’s like he sanded down his entire career so that it’s smooth like a baby’s bottom. As a result this felt so self-helpy. Is this a self-help book? A business book? Or a memoir? I don’t know. It’s like a long form LinkedIn post.
His concepts are useful and they’re ultimately pretty simple, but he took forever and did a lot of self congratulation along the way
April 22, 2020
2.5/3 stars
Normally, I enjoy biographies, especially when they're read by the author. If I didn't have to finish listening to this for work, it would've dropped into my abandoned pile faster than a hot potato.
Meyer has some valuable points on hospitality and service, but they are drowned out by an intense amount of context and promoting his business-portfolio. It was like looking for gems in mud.
1) I would've preferred more specific case studies THAT GET TO THE POINT. This felt like reading Henry James, where one sentence lasts for a paragraph.
2) This could've been summed up in an article or blog post
3) Where are your employees' stories? (The best parts were the examples that centered around the day-to-day.)
What's more, the amount of white male privilege and classism was almost nauseating. (I say as a middle class, white enby librarian.) If he included more discussion of these topics, he'd be demonstrating his values more than talking about them. (In my opinion.)
My opinions are informed by a profession where it is predominately white and female, with men in positions of power. In my workplace, I am fortunate to work with some amazing people every day, with women/femmes [ I'm not 100% of how they identify] in the director, assistant director and supervisor roles.
Normally, I enjoy biographies, especially when they're read by the author. If I didn't have to finish listening to this for work, it would've dropped into my abandoned pile faster than a hot potato.
Meyer has some valuable points on hospitality and service, but they are drowned out by an intense amount of context and promoting his business-portfolio. It was like looking for gems in mud.
1) I would've preferred more specific case studies THAT GET TO THE POINT. This felt like reading Henry James, where one sentence lasts for a paragraph.
2) This could've been summed up in an article or blog post
3) Where are your employees' stories? (The best parts were the examples that centered around the day-to-day.)
What's more, the amount of white male privilege and classism was almost nauseating. (I say as a middle class, white enby librarian.) If he included more discussion of these topics, he'd be demonstrating his values more than talking about them. (In my opinion.)
My opinions are informed by a profession where it is predominately white and female, with men in positions of power. In my workplace, I am fortunate to work with some amazing people every day, with women/femmes [ I'm not 100% of how they identify] in the director, assistant director and supervisor roles.
September 24, 2017
One of the best business books I've read so far. Danny Meyer, a great restaurateur with a huge legacy of high-class restaurants shares his business and leadership mindset from a hospitality point of view. I think the same mindset applies to any kind of business. I'd recommend it to anyone who is interested in becoming a better leader and building great teams, not only to the ones in the hospitality industry.
February 27, 2015
Although I got tired and a bit bored by the finish I gained a respect and admiration for the expertise and dedication of Danny Meyer. It bodes well for the success of Shake Shack.
January 7, 2023
This made me miss Daily Provisions more than I already do
December 12, 2021
The book may have started off slow but I’m glad I kept reading. My first thoughts were, this guy cannot teach me anything as he doesn’t know what the heck he’s doing. However, as I continued to read I thought, perhaps it’s not what you start off knowing but what kind of a person you are inside that allows us to learn from our mistakes and make us better because of it. Meyer really grew with his business. He analyzed and perfected his business as he went along and luckily made immediate changes so as not to pull him down but to build his business up. He built a team by “allowing them to be seen and heard.” I felt I was able to watch his career grow from a young inexperienced lad grow to an astute businessman. How fun is that?
I’d be interested in knowing if he has a training manual in place because some of the mistakes his staff made would have been easily avoided with the use of a training manual.
I’d be interested in knowing if he has a training manual in place because some of the mistakes his staff made would have been easily avoided with the use of a training manual.
February 8, 2024
Audiobook
July 28, 2023
pro tip bro: generational wealth breeds success
August 21, 2020
I started reading this book based on a VC's recommendation and express admiration of Danny Meyer. I loved the storytelling and arc with which Danny leads. As I've seen with books from other entrepreneurs, this book mixes a personal story, beliefs, and best practices they followed in their business. Inevitably all leaders focus on management which even Danny does in this book. Some exceptional concepts that I took away from this book are finding the north star of a business, in Danny's case it was "Enlightened hospitality". Gems like "If you'd like to grow then learn to let go", the principle of "Whoever wrote the rule" and "Write the last chapter of the story" will remain etched in my mind forever. Needless to say, having dined in Gramercy Tavern, it was a thrill to read the story of its origin. A must-read.
June 17, 2018
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 grittier, albeit fictionalized, view of the Union Square Café group see Stephanie Danler's Sweetbitter.
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 grittier, albeit fictionalized, view of the Union Square Café group see Stephanie Danler's Sweetbitter.
April 30, 2021
I appreciate the pro-hospitality message of this book, but it's about a hundred pages too long and somewhat repetitive.
When the author talked about his privileged upbringing, he seemed rather humble and down to earth. But when he detailed the openings of each of his restaurants and other various business events, the book began to feel like a really long, boring, arrogant commercial.
Meyer is obviously a foodie, and there are many foreign food terms, especially wine names, that I had no idea how to pronounce. If wine and fine dining is your thing, you'll probably enjoy this.
There is some profanity and a story about a woman's cleavage that I could have done without.
When the author talked about his privileged upbringing, he seemed rather humble and down to earth. But when he detailed the openings of each of his restaurants and other various business events, the book began to feel like a really long, boring, arrogant commercial.
Meyer is obviously a foodie, and there are many foreign food terms, especially wine names, that I had no idea how to pronounce. If wine and fine dining is your thing, you'll probably enjoy this.
There is some profanity and a story about a woman's cleavage that I could have done without.
February 19, 2017
Unexpected to enjoy this as much as I did. Just the part on how to work with customers (the 5 A's) made the book worthwhile. Overall a great per-page book and as a non-New Yorker I probably underappreciate Meyer's work.
March 27, 2021
Once you get past the obscene amount of privilege in the opening chapters and get to how hospitality is the beating heart of Meyer's businesses then this book becomes an excellent read.
As a hospitality professional of 10+ years, I'd recommend this to anyone looking to step out on their own.
As a hospitality professional of 10+ years, I'd recommend this to anyone looking to step out on their own.
December 19, 2023
Took my time with this book. Now I understand why this is Bill Gurley’s favorite book. This is not about how to start a restaurant in NY. It is about how to create a “hospitality driven” environment. Could be teams, company and culture. Highly recommend!
January 6, 2020
Everything about this book is inspirational - how to treat people, how to build a community, how to build trust and through that, how to build a business
June 4, 2023
I enjoyed Setting the Table both as a memoir and a business book.
As a memoir, STT talks about innovations and changes Meyer brought to the food world, like fine dining in a laid back environment through Union Square Cafe, high end Indian dining through Tabla, serving full menu at the bar to serve solo diners (p. 63, nice restaurants used to commonly refuse solo diners). I also didn’t appreciate how many restaurants I’ve heard of were started by him (Eleven Madison Park, Shake Shack, The Modern).
As a business book, there were many insights.
- His obsession over hospitality and user experience (watching whether customers’ eye lines were crossing in the middle of the table) and treating noise like a chef treats salt (p. 246)
- Treating your employees like volunteers who chose to be there, therefore giving them a reason beyond the paycheck to show up (p. 26)
- Making customers feel like you’re on their side rather than gate keepers to an experience (p. 65)
- Helping guests feel a sense of shared ownership with restaurant, like showing them a new sauce you’re developing and getting feedback (p. 78)
- Making your good strong instincts explicit for others as a way to scale values and culture (p. 110)
- Shake Shack had revenue sharing business model with city’s park so it can benefit the community (p. 138)
- “I’m also well aware that people are pummeled with more information each day than our ancestors received in an entire lifetime” (p. 171)
- Restaurants get reviewed in their first few months but take a few years to reach potential
- “Constant, gentle pressure” as a way to manage employees (p. 187)
- “The biggest mistakes managers can make is neglecting to set high standards and hold others accountable” (p. 196) and tough love is saying “I care enough about you to tell you the truth” (p. 214)
- “The road to success is paved with mistakes well-handled” —Stanley Marcus of Neiman Marcus (p. 220)
- Handle mistakes with the 5 A’s: awareness acknowledgment apology action additional generosity (p. 223)
- “The primary reason we have such loyal and dedicated staff (in a fickle industry notorious for high turnover), is that we understand what people want most from their workplace is to respect and be respected.” (p. 242)
- Left brain right brained simultaneous on ���excellence, growth and profitability” (p. 271) and “As a businessman, I listen to two internal voices. First, there is one urging me to succeed, expand, and grow. The other is a persistent ambivalent voice whispering, ‘Caution: go deeper, go slower.’” (p. 291)
- Declined many good deals because “the fact that something is free alone doesn’t make it wise or compelling to proceed” (p. 281)
- “A pattern I’ve noticed in chefs is that many spend tremendous energy when they’re young working to build a life away from where and how they grew up, in order to free themselves and define who they are on their own terms.” (p. 282)
As a memoir, STT talks about innovations and changes Meyer brought to the food world, like fine dining in a laid back environment through Union Square Cafe, high end Indian dining through Tabla, serving full menu at the bar to serve solo diners (p. 63, nice restaurants used to commonly refuse solo diners). I also didn’t appreciate how many restaurants I’ve heard of were started by him (Eleven Madison Park, Shake Shack, The Modern).
As a business book, there were many insights.
- His obsession over hospitality and user experience (watching whether customers’ eye lines were crossing in the middle of the table) and treating noise like a chef treats salt (p. 246)
- Treating your employees like volunteers who chose to be there, therefore giving them a reason beyond the paycheck to show up (p. 26)
- Making customers feel like you’re on their side rather than gate keepers to an experience (p. 65)
- Helping guests feel a sense of shared ownership with restaurant, like showing them a new sauce you’re developing and getting feedback (p. 78)
- Making your good strong instincts explicit for others as a way to scale values and culture (p. 110)
- Shake Shack had revenue sharing business model with city’s park so it can benefit the community (p. 138)
- “I’m also well aware that people are pummeled with more information each day than our ancestors received in an entire lifetime” (p. 171)
- Restaurants get reviewed in their first few months but take a few years to reach potential
- “Constant, gentle pressure” as a way to manage employees (p. 187)
- “The biggest mistakes managers can make is neglecting to set high standards and hold others accountable” (p. 196) and tough love is saying “I care enough about you to tell you the truth” (p. 214)
- “The road to success is paved with mistakes well-handled” —Stanley Marcus of Neiman Marcus (p. 220)
- Handle mistakes with the 5 A’s: awareness acknowledgment apology action additional generosity (p. 223)
- “The primary reason we have such loyal and dedicated staff (in a fickle industry notorious for high turnover), is that we understand what people want most from their workplace is to respect and be respected.” (p. 242)
- Left brain right brained simultaneous on ���excellence, growth and profitability” (p. 271) and “As a businessman, I listen to two internal voices. First, there is one urging me to succeed, expand, and grow. The other is a persistent ambivalent voice whispering, ‘Caution: go deeper, go slower.’” (p. 291)
- Declined many good deals because “the fact that something is free alone doesn’t make it wise or compelling to proceed” (p. 281)
- “A pattern I’ve noticed in chefs is that many spend tremendous energy when they’re young working to build a life away from where and how they grew up, in order to free themselves and define who they are on their own terms.” (p. 282)
March 25, 2021
I know Danny Meyer can be a bull dozer with his information and that to some, he sounds like another dude that loves the sound of his own voice, so it is a turn off to the valuable information about the restaurant industry he provides. But, at the end of the day, the man knows the business.
I first picked this up in 2010, when I was transitioning from being a bartender in a bar that was a beer and shot with wings and tots kind of place to being a server at a Four Seasons hotel - The Ritz-Carlton in Chicago, which, at the time was a 5 star 5 diamond hotel. I feared I wasn't good enough to be walking through those doors for an interview let alone on the floor to actually serve guests.
I bought this to help refine my habits so I could compete with the already polished tenured staff. I knew I maintained a fast pace under pressure, I knew I was a quick study, and I knew a lot about beer and whiskey, but I felt that was all I was really bringing to the table.
My original copy has dog ears, highlighted and under lined sentences, and notes in the seams. Even now, I still go back to reference certain passages.
I highly recommend this book for those that are looking to elevate their professionalism in the industry. You'll find plenty Easter eggs of advice that will stick out in your mind, even during your busiest shifts.
I also recommend this to those branching out from BOH to FOH, or going from a line cook to an executive chef role because being out on the floor can be intimidating; it's like a stage and the people in your dining room are watching *every*move* the staff makes. That can be scary for some people! And while he doesn't specifically spell out this talking point, there's plenty of tips for making that transition easier.
I also recommend this book for anyone wanting to start their own restaurant. So many key things to making a comfortable environment that guests will want to keep coming back for that are well explained with whys, not just "do this and do that".
If you don't work in restaurants, you might get some insight into why we, as restaurant professionals, do what we do, and understand there are methods to what seems like madness, and maybe, hopefully, be a little more patient and understanding with staff when you go out.
But maybe you won't, and in which case you'll probably find this book boring. Maybe in that case you should pick up another nice wine book for when you go out to dinner and talk too much about the summer you went to Tuscany and drank all the best Brunellos. I kid (but do I?) ;)
I first picked this up in 2010, when I was transitioning from being a bartender in a bar that was a beer and shot with wings and tots kind of place to being a server at a Four Seasons hotel - The Ritz-Carlton in Chicago, which, at the time was a 5 star 5 diamond hotel. I feared I wasn't good enough to be walking through those doors for an interview let alone on the floor to actually serve guests.
I bought this to help refine my habits so I could compete with the already polished tenured staff. I knew I maintained a fast pace under pressure, I knew I was a quick study, and I knew a lot about beer and whiskey, but I felt that was all I was really bringing to the table.
My original copy has dog ears, highlighted and under lined sentences, and notes in the seams. Even now, I still go back to reference certain passages.
I highly recommend this book for those that are looking to elevate their professionalism in the industry. You'll find plenty Easter eggs of advice that will stick out in your mind, even during your busiest shifts.
I also recommend this to those branching out from BOH to FOH, or going from a line cook to an executive chef role because being out on the floor can be intimidating; it's like a stage and the people in your dining room are watching *every*move* the staff makes. That can be scary for some people! And while he doesn't specifically spell out this talking point, there's plenty of tips for making that transition easier.
I also recommend this book for anyone wanting to start their own restaurant. So many key things to making a comfortable environment that guests will want to keep coming back for that are well explained with whys, not just "do this and do that".
If you don't work in restaurants, you might get some insight into why we, as restaurant professionals, do what we do, and understand there are methods to what seems like madness, and maybe, hopefully, be a little more patient and understanding with staff when you go out.
But maybe you won't, and in which case you'll probably find this book boring. Maybe in that case you should pick up another nice wine book for when you go out to dinner and talk too much about the summer you went to Tuscany and drank all the best Brunellos. I kid (but do I?) ;)
March 1, 2024
At first I was unsure.
The first 2/3 of the book I felt as if it was just this buisness guy who got everything handed to him and was just listing his accomplishments. I was surprised at how highly people would recommend me this book. While it is true it seems like he was born with money and spoke of traveling all of Europe and opening multiple restaurants like it was a simple small investment, I’m sure he’s a nice guy. As most of the comments said it feels like he’s slightly detached from reality and very unreliable.
Towards the end is when his insights on business and how to build one really made me appreciate this book. You have to hand it to him he does know what he’s talking about as he is head of the top restaurants not only in the country but the world. His basis on how he structures his businesses are very solid and left me underling things. I still question how he learned these things, where the credit should be going and the deeper reason as to why he feels the need to build an empire for himself. He seems slightly controlling, power hungry and puffed up but also a good leader. So I guess most successful business people.
So that’s why it’s still 4/5 because it’s not his fault. He does have a lot of wisdom.
The first 2/3 of the book I felt as if it was just this buisness guy who got everything handed to him and was just listing his accomplishments. I was surprised at how highly people would recommend me this book. While it is true it seems like he was born with money and spoke of traveling all of Europe and opening multiple restaurants like it was a simple small investment, I’m sure he’s a nice guy. As most of the comments said it feels like he’s slightly detached from reality and very unreliable.
Towards the end is when his insights on business and how to build one really made me appreciate this book. You have to hand it to him he does know what he’s talking about as he is head of the top restaurants not only in the country but the world. His basis on how he structures his businesses are very solid and left me underling things. I still question how he learned these things, where the credit should be going and the deeper reason as to why he feels the need to build an empire for himself. He seems slightly controlling, power hungry and puffed up but also a good leader. So I guess most successful business people.
So that’s why it’s still 4/5 because it’s not his fault. He does have a lot of wisdom.
September 3, 2018
I took this book up to read something about the restaurant business. A good insight into the industry, specific to the US or rather NYC or more specifically Manhattan; with some business gyaan here and there. I am wondering if there's a similar story/book for the Indian context.
One should read this book and make a list of restaurants to visit and the dishes to try on their next visit to NYC, the gastronomic capital of the world. In one of the earlier chapters, the author also accounts his visit to countless hidden restaurants and brasseries in Europe in the 1980s; which I might try someday.
A good read for someone who is intrigued by the restaurant business (this is a 20,000 ft view) and the power of hospitality (more anecdotal).
One should read this book and make a list of restaurants to visit and the dishes to try on their next visit to NYC, the gastronomic capital of the world. In one of the earlier chapters, the author also accounts his visit to countless hidden restaurants and brasseries in Europe in the 1980s; which I might try someday.
A good read for someone who is intrigued by the restaurant business (this is a 20,000 ft view) and the power of hospitality (more anecdotal).
June 7, 2019
3.5 stars
I am not that interested in food or restaurants so was not sure I would like this book. I did end up enjoying the book as Meyer uses his experience in the restaurant business to bring to life his views on hospitality in any organization. Parts of the book were gems. These included:
• Innate emotional skills for hospitality is as important- if not more important- than technical skills in hiring employees
• A good strategy is to “always on the improve” (p. 190)
• Nine things hiring manager should look for. I particularly liked the inclusion of infectious attitude and charitable assumptions about others.
• A quote from Stanley Marcus noting that “The road to success is paved with mistakes well handled.”
I am not that interested in food or restaurants so was not sure I would like this book. I did end up enjoying the book as Meyer uses his experience in the restaurant business to bring to life his views on hospitality in any organization. Parts of the book were gems. These included:
• Innate emotional skills for hospitality is as important- if not more important- than technical skills in hiring employees
• A good strategy is to “always on the improve” (p. 190)
• Nine things hiring manager should look for. I particularly liked the inclusion of infectious attitude and charitable assumptions about others.
• A quote from Stanley Marcus noting that “The road to success is paved with mistakes well handled.”
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