Danny Meyer
13 statements across 1 episodes · 8 bullish · 2 bearish · 1 people on the record · first statement Jun 15, 2020 by Danny Meyer · said 28 times in 7 episodes since 2020 · across every show →
On the record as a speaker too: Danny Meyer's record, appearances and statements → this page counts the times other people say the name.
Mentions by year
brought up most by Guy Raz (25), Gary Hirshberg (2)
tap a year for its mentions
2026 1 mention in 1 episode
2025 1 mention in 1 episode
2024 2 mentions in 1 episode
2023 7 mentions in 2 episodes 4 per episode
2021 16 mentions in 1 episode
2020 1 mention in 1 episode
Everything said about Danny Meyer, oldest first
Jun 15, 2020
Jun 15, 2020 neutral
Jun 15, 2020 positive
Meyer requires cooks to have six core emotional hospitality skills
“I don't let our chefs hire that pasta cook unless they believe that the pasta cook has those six emotional skills, meaning that now you've got someone who's really good at what they do and who is motivated to do that thing because they are happier themselves w…”
Jun 15, 2020 bullish
Jun 15, 2020 positive
Meyer: Chipotle was the first national chain to offer real gastronomy
“Well, Chipotle, I think Steve and Chipotle really deserve an enormous amount of credit for really being the first national chain to break the barrier that fast food could not be It's gastronomic. There's real cooking that takes place in real time”
Jun 15, 2020 positive
Jun 15, 2020 positive
Jun 15, 2020 positive
Meyer: Service is technical delivery, hospitality is how customers feel
“I think service is a way to describe the technical delivery of the product. Did you do what was expected? Did you get the right food to the right person? And I think hospitality is a very different thing, which is, oh, by the way, how did you make the recipien…”
Jun 15, 2020 negative
Jun 15, 2020 positive
Shake Shack redefined the classic speed, price, and quality trade-off
“Whoever wrote the rule that it has to be one plus one plus zero, and what we found is that it was not as fast as fast food, but it was a lot faster than a full-service restaurant, and it was not as inexpensive as fast food, but it was a lot less expensive than…”
Jun 15, 2020 positive
Jun 15, 2020 negative
Keeping unprofitable businesses open unfairly deprives employees of raises and promotions
“In keeping it open two years longer than I should have, where we couldn't make ends meet, I was actually doing something incredibly unfair, which was to keep people on the team just because they were so loyal, and they were not getting raises, and they were no…”
Jun 15, 2020
Shake Shack cuts roughly 70% of fine-dining restaurant operating costs
“There's about 70% of the cost taken out. There's not a, if you look at any Shake Shack, there's not a chef or three sous chefs or a pastry chef or a maitre d' or a reservationist or a florist or a linen company, and I, you know, that's probably only half the c…”