6 Basic Lessons in Hospitality From Danny Meyer
Skift Take
Whether you're a hotelier, restauranteur, an airline CEO, or a cruise director, Danny Meyer's universal principles for good hospitality apply to every sector of the travel industry.
Danny Meyer, the famed restauranteur behind beloved New York dining institutions such as Shake Shack, The Modern, Gramercy Tavern, and Union Square Café, has become a leader and a pioneer in the hospitality industry.
As CEO of Union Square Hospitality Group, which has more than a dozen restaurants, Meyer has spoken out about the "transforming power of hospitality in business" and in 2006, he even wrote a book about it, called Setting the Table. Most recently, he also became one of a handful of chefs to employ a no-tipping policy at his restaurants, which he is rolling out on a restaurant-by-restaurant basis.
And on Nov. 9, Meyer came to New York University's Tisch Center for Hospitality and Tourism to speak about "Enlightened Hospitality: The Transforming Power of Putting People First."
What Meyer discussed on stage with Food & Wine and FoodArts founder Arianne Batterberry didn't just apply to the business of restaurants or hospitality for that matter. In fact, much of what he spoke about transcended hospitality. Like the Skift Supertraveler Manifesto showed, Meyer made the case for all customer-facing businesses, regardless of industry, to bring back
