shake shack

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Danny Meyer (@dhmeyer) is the founder and chairman of Union Square Hospitality Group (USHG), which comprises some of New York’s most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG also founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. 

Danny is the author of the New York Times bestseller Setting the Table, which articulates a set of signature business and life principles that translate to a wide range of industries. He is the recipient of the 2017 Julia Child Award and was named by Time magazine as one of 2015’s 100 most influential people. Danny and USHG’s restaurants and individuals together have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur in 2005.

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This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1 by Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. 

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[05:21] The meaning behind Maialino.

[08:58] Control vs. surprises.

[10:53] A pivotal conversation.

[19:46] Converting the cranky.

[22:16] ABCD: Always be collecting dots; always be connecting dots.

[25:35] Danny's first steps to chefdom.

[31:06] Being paid the worst to learn from the best.

[34:56] How business is like gardening.

[40:37] A virtuous cycle of stakeholders.

[43:57] The politely genuine decline.

[49:47] Six qualities Danny looks for when hiring.

[56:07] Work ethic lessons from Theo Epstein.

[1:03:19] Should they stay or should they go?

[1:13:37] Softly landing from a favorite failure.

[1:21:35] Taking on tipping culture.

[1:36:30] 51 percenters.

[1:38:04] Most gifted books.

[1:39:17] Seth Godin is a mensch.

[1:41:20] Danny's billboard.

[1:42:21] Hope vs. optimism.

[1:44:10] Parting thoughts.

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"Being the first to close is one thing. But I don't want to be the last to open,” says iconic restaurateur Danny Meyer in his second Rapid Response interview. After shutting his iconic New York City restaurants, laying off 2,000 staffers (with hopes to re-hire) and returning a $10m PPP, Danny finds himself reconsidering nearly everything about his business model. Even before the coronavirus lockdown, the restaurant industry had a slew of “preexisting conditions,” Danny says. Now those weaknesses have become exposed, putting at risk the future of hospitality — one of America’s core industries. Danny’s Union Square Hospitality Group is reimagining what and HOW their restaurants serve; rethinking how they generate revenue; and exploring new cost structures, like a bold new relationship with landlords. It’s all in the hopes, says Danny, of getting back to business, with customers safely at their tables, and the teams back together. Interviewed by editor Bob Safian.

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