Danny Meyer

“My staff's job is to adjust to circumstances with technical precision and artful grace so that every patron has a wonderful experience.”

“I think that any business that thinks that the transaction is 'you give me money and I give you food, next, you give me money and I give you food, next,' without understanding that people deeply want to feel restored is in danger.”

“A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.”

“One of the things that may get lost among all the hubbub when a company is 'going public' is that the business can now be owned, in part, by its greatest fans.”

“People use restaurants to do business, to do politics, to socialize.”

“Life is a series of waves to be embraced and overcome.”

“One great worker equals three not-so-great workers, so it's worth paying terrific people not just for today but to find people that we think have upward mobility to become tomorrow's leaders.”

“Use your time well. Everyone gets time equally. It doesn't matter how much money you make.”

“It's the job of any business owner to be clear about the company's nonnegotiable core values. They're the riverbanks that help guide us as we refine and improve on performance and excellence. A lack of riverbanks creates estuaries and cloudy waters that are confusing to navigate. I want a crystal-clear, swiftly flowing stream.”

“Gramercy Tavern appeared on the cover of New York Magazine the day we opened, and it was five deep at the bar with people who were not necessarily here to dine. They just wanted to kinda sniff out the hot, new restaurant.”

“I don't get to cook in my own restaurant.”

“More and more, museums will look at restaurants and chefs differently - as if they are curating art.”

“Comfort food is absolutely moving upscale.”

“Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.”

“If you're constantly making business decisions on behalf of your investors first, ultimately you're going to wear down your other stakeholders. It's going to be potentially hurtful for your employees and your customers and the community you do business with.”

“Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.”

“I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.”

“The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.”

“If you develop a dialogue with me and take an interest in me, I'll want to give you the business. It's human nature.”

“Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.”