Danny Meyer Quotes

A lot of restaurants serve good food, but they don't have very good service.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

When I started selling air conditioners early on, customers were willing to pay an extra 200 yuan to buy from Suning. Why? Service was good.

If you have good food, people will come to your restaurant.

I'd literally rather hang out at the T.G.I. Friday's in New Jersey than tool around at a place that sells $40 cheeseburgers.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

I love really good food and I don't ever want to spend too much for it, but I like hanging out and having really good, tasty, interesting food.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

I think my service is better than my food... I focus so much on the service.

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.

A successful restaurant makes everything in it, including the patrons, seem a little better than they are.

Good service can save a bad meal, but there is no level of food that can save bad service.

You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.

A lot of country pubs will receive Michelin stars.

How much do you as a consumer value a positive experience with a brand or its customer service department? How willing are you to share that with your friends? How inclined are you to let that person know that you're interaction with them was positive?

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

QVC has been very good to me.

I'm the person who wouldn't send back my food even if I got steak when I'd ordered fish.

No business can stay in business without customers. How you treat - or mistreat - them determines how long your doors stay open.