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jerryking : danny_meyer   7

What Hospitality Means to Times Restaurant Critic Pete Wells - The New York Times
By PETE WELLSMAY 3, 2017

a guest is somebody who doesn’t pay: When a friend has you over for a beer, you’re a guest; when you eat in a restaurant and surrender your credit card at the end of the night, you are a customer.

It’s a distinction that restaurants do their best to blur. You even hear it when you’re standing in line at Chipotle or some place like it: “May I help the next guest, please?” But at Union Square Cafe, the choice of words has unique resonance........Mr. Meyer eventually settled on a word to sum up that something more and enshrined it in the name of his company, the Union Square Hospitality Group. From there, the notion of hospitality as the prime directive of restaurant service spread through the land, trickling down to your corner burrito chain.....
restaurants  hospitality  dining  Danny_Meyer  restauranteurs 
may 2017 by jerryking
The Shake Shack Economy - The New Yorker
JANUARY 26, 2015 ISSUE

The Shake Shack Economy
BY JAMES SUROWIECKI

Unlike traditional fast-food restaurants, fast-casuals emphasize fresh, natural, and often locally sourced ingredients. (Chipotle, for instance, tries to use only antibiotic-free meat.) Perhaps as a result, their food tends to taste better. It’s also more expensive. The average McDonald’s customer spends around five dollars a visit; the average Chipotle check is more than twice that. Fast-casual restaurants first emerged in serious numbers in the nineteen-nineties, and though the industry is just a fraction of the size of the traditional fast-food business, it has grown remarkably quickly. Today, according to the food-service consulting firm Technomic, it accounts for thirty-four billion dollars in sales. Since Chipotle went public, in 2006, its stock price has risen more than fifteen hundred per cent.

The rise of Chipotle and its peers isn’t just a business story. It’s a story about income distribution, changes in taste, and advances in technology. For most of the fast-food industry’s history, taste was a secondary consideration.
fast-casual  food  globalization  James_Surowiecki  shifting_tastes  entrepreneur  Danny_Meyer  Panera  Chipotle  fast-food  income_distribution  Shake_Shack 
january 2015 by jerryking
Danny Meyer Brings His Hospitality Expertise to Broadway - WSJ.com
August 8, 2012 | WSJ | By JENNIFER MALONEY.

Danny Meyer, the chief executive of Union Square Hospitality Group and founder of Union Square Cafe, Gramercy Tavern and other New York restaurants has teamed up with Jordan Roth, president of Jujamcyn Theaters, creating special hospitality workshops in hopes of turning pans into raves....About 250 full-time employees from all of Jujamcyn's theaters and its corporate office have attended the workshops led by Mr. Meyer's consulting firm, Hospitality Quotient. At a session in a theater-district restaurant in May, the Walter Kerr Theatre's ushers, ticket takers, porters and box-office staff brainstormed scenarios....Hospitality Quotient and Jujamcyn declined to discuss the financial details of their arrangement. Jujamcyn said it is spending about $275,000 for the workshops and to cover the labor costs for staff to attend....Other theater operators say they, too, are trying to make going to the theater more comfortable. "We're all trying to make the experience better. … The theater owners are all taking steps, individually and collectively," said Nick Scandalios, executive vice president of the Nederlander Organization, which owns nine Broadway theaters. All three Broadway landlords participate in an audience-rewards program that offers points redeemable for tickets and seat upgrades, he said.

One challenge the effort faces: the tight space constraints of landmark buildings in which renovations would be costly or not permitted.
Danny_Meyer  customer_experience  customer_service  Broadway  loyalty_management  workshops  hospitality  theatre  management_consulting  experience  experiential_marketing 
august 2012 by jerryking
Union Square Cafe’s Danny Meyer Makes a Fast-Food Chain - NYTimes.com
December 15, 2009 | New York Times | By GLENN COLLINS.
Article focuses on the global-expansion vision of the Shake Shack, Danny
Meyer’s mini-chain of burger-and-custard stands.
Danny_Meyer  fast-food  growth  restauranteurs  hamburgers  Shake_Shack 
december 2009 by jerryking
Top entrepreneurs talk about how to keep your customers, and find opportunities, in tough economic times
MAY 11, 2009 | Wall Street Journal | 5-person panel discussion
moderated by Gwendolyn Bounds. Wendy questions the group of
entrepreneurs under the theme "What’s the secret of being an
entrepreneur in these hard economic times?"....trying to stand out from the crowd. I think the best one we did, which we launched when it was about six degrees outside, was a marketing campaign that says, what this town could really use right now is a good bowl of chicken soup.

Chicken soup is one of the great comfort foods in every single culture, and we think that we need to be selling comfort right now. And chicken soup also is a way to define the restaurant. .....people are always looking for joy. They’re always looking to be connected. They’re always looking to feel generous. So Danny’s insight, which is so brilliant, is for the cost of a bowl of chicken soup, you get to feel generous. You get to feel connected. You get to feel part of the community. That story is easy to tell because we all have a memory of chicken soup growing up.......Marketing is not this blank check that lets you sell whatever you want. The challenge that we’re facing, as we enter this serious recession, is not how do we stop doing everything. It’s how do we create experiences and stories, interactions, that don’t necessarily cost a lot of money, but create value for everyone concerned.......I think that for an entrepreneur who is interested and passionate about creating something in the technology space, whether it’s a device or a service or a platform, this is an extraordinary time, because there’s an enormous lull in the Fortune 1000 with respect to innovation and new ideation. ........on the equity side, where they don’t have these types of opportunities, we look for innovative companies that actually create a disruption. The simple thing is, if you can offer the environment where we can lower your costs and improve quality, it’s a no-brainer.

But in general, we have to make certain that these entrepreneurs really know the industry, they know the customers, they know the competition and most importantly, they know thyself, they know what they can and cannot do.

So it’s interesting when you play across the capital structure, how you bifurcate this, and I think it all has to do with innovation and creating something that doesn’t exist, that fits a pent-up need.
disruption  self-awareness  Gwendolyn_Bounds  Seth_Godin  Danny_Meyer  entrepreneur  economic_downturn  hard_times  attention  innovation  ideation  ideas  underwriting  geographic_ingredient_branding  Buy_American  craftsmanship  soups  marketing  storytelling  lingerie  intimate_apparel  idea_generation  emotional_connections  small_batch  generosity  joy 
may 2009 by jerryking

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