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

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

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

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Ebook About
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake ShackSeventy-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.

Book Setting the Table: The Transforming Power of Hospitality in Business Review :



All this guy does is humble brag about the places he's been, and the places he owns. Very little instruction or lessons in it. Sad, because by all accounts he's a very accomplished restauranteur. It's almost like he was just trying to chronicle his life, while giving very little advice to restauranteurs. Add a dash of NYC snootiness, and you have this book!
This title is technically well written and easy to read, but expends the vast majority of its pages recounting the writer's own personal and professional history as a restraunteur in New York City, rather than focusing primarily on the lessons of management and hospitality the author states to have learned over his career. While some amount of personal and professional history would be necessary to place the book in context, the author spends so much time on his own story that the book frequently becomes boring at best and self-indulgent at worst. Actual sections dedicated to principles of management and customer service amount to only a chapter or chapter and a half at best, with a few additional pithy maxims inserted here and there throughout the author's various personal recollections. A good read for those interested in personal memoir or the restaurant industry in general, but might leave more to be desired for those in the wider business community.

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