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Setting the Table: The Transforming Power of…
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Setting the Table: The Transforming Power of Hospitality in Business (udgave 2008)

af Danny Meyer (Forfatter)

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452654,231 (3.78)1
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.… (mere)
Medlem:canoagroup
Titel:Setting the Table: The Transforming Power of Hospitality in Business
Forfattere:Danny Meyer (Forfatter)
Info:Ecco (2008), Edition: Reprint, 336 pages
Samlinger:Dit bibliotek
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Nøgleord:Ingen

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

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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. ( )
  RachelRachelRachel | Nov 21, 2023 |
A valuable read for any aspiring restauranteur or entrepreneur. I especially appreciated his focus on attracting and retaining quality employees and community involvement/philanthropy. ( )
  dele2451 | Jan 16, 2022 |
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 more grittier, albeit fictionalized, view of the Union Square Café group see Stephanie Danler's "Sweetbitter." ( )
  alanteder | Jun 14, 2018 |
Focusing on how people/staff feel after interacting with a product/transition/experience can transform organizations.
  open-leadership | Jan 24, 2018 |
For work, given by Ali Cohane
( )
  joanalau | Sep 6, 2017 |
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Over the course of the past twenty-one years I've opened and operated five white-tablecloth restaurants; an urban barbecue joint; a feel-good jazz club; a neo-roadside stand selling frozen custard, burgers, and hot dogs; three modern museum cafes; and an off-premises, restaurant-quality catering company.
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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.

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