Setting the Table: The Transforming Power of Hospitality in Business

Danny Meyer, Author
Danny Meyer, Author . HarperCollins $25.95 (320p) ISBN 978-0-06-074275-1
Reviewed on: 08/07/2006
Release date: 10/01/2006
Paperback - 336 pages - 978-0-462-09925-5
Compact Disc - 978-0-06-137415-9
Book - 978-0-06-125269-3
Compact Disc - 978-0-06-114258-1
Peanut Press/Palm Reader - 336 pages - 978-0-06-135561-5
Book - 978-0-06-125268-6
Paperback - 320 pages - 978-0-06-074276-8
Open Ebook - 336 pages - 978-0-06-135558-5
Ebook - 336 pages - 978-0-06-135563-9
Hardcover - 328 pages - 978-0-462-09908-8
Ebook - 336 pages - 978-0-06-186824-5
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With the same grace and generosity displayed in his dining rooms, Meyer's instructive how-we-did-it account shares lessons learned on his way to becoming CEO of Union Square Hospitality Group. Meyer opened Union Square Cafe in 1985 when he was 27 years old. It hit its stride three years later when he hired chef Michael Romano, and Meyer charts its evolution from a neighborhood to international institution. Initially cautious about expansion, he opened Gramercy Tavern with chef Tom Colicchio three years later, eventually broadening his New York City restaurant empire to 11 establishments including Eleven Madison Park, Tabla, Blue Smoke, Shake Shack and the Modern. Meyer makes a distinction between service ("the technical delivery of a product") and the "Enlightened Hospitality" at the core of his business strategy—both necessary for restaurant success. He notes that hospitality "is how the delivery of that product makes its recipient feel " and shares tips like hiring "51 percenters," or staff with "skills divided 51-49 between emotional hospitality and technical excellence," and the "Five As" for addressing mistakes: awareness, acknowledge, apologize, act, additional generosity. This honest, modest book will appeal most to foodies and aspiring restaurateurs but also offers insight for entrepreneurs in any industry. (Oct. )

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