Danny Meyer Quotes

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

The Cheesecake Factory's not that bad.

You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

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

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.

It's easy to get wrapped up in the season-to-season business, but to have real longevity in this field, you've got to always maintain your point of view and what makes your brand unique. Your business is always going to have ups and downs, but there needs to be a certain consistency.

I'm very happy with how Jaleo in Las Vegas came together.

Money means better meals at better places.

I love restaurants from top to bottom.

I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

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.

There's great food everywhere, and even McDonald's uses nice wood now.

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

Eventually the consumer will come to appreciate the editorial point of view of every different brand. User-generated content without editorial oversight will simply be background noise.

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.

If I go into a restaurant there's a very good chance that I'm going to spend my time being the mayor. If I want to have a good time, I'm happier having dinner here.

I have the restaurant, too. I serve Southwest, barbecue.

Today's restaurant is theater on a grand scale.

It helps to look at branding as a challenge that entrepreneurs spend years perfecting.

Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.

Granger & Co - hits the spot for brunch every single time.

BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!