Podcast appearances and mentions of Danny Meyer

How can we foster a culture of "unreasonable hospitality" and go above and beyond conventional standards to deliver exceptional experiences? Will Guidara, a distinguished figure in the world of hospitality and fine dining, has not only earned numerous accolades but has also revolutionized the way people perceive dining experiences.  His journey teaches us that creating a culture of "unreasonable hospitality" is all about pushing the boundaries, rewriting the script, and delivering extraordinary experiences. It is a testament to the idea that success transcends ordinary standards and is marked by a relentless commitment to exceeding expectations. Will is recognized for his role as a co-owner of Eleven Madison Park, a three-Michelin-starred restaurant in New York City, which under his leadership, earned the title of the "World's Best Restaurant" in 2017. Beyond his restaurant endeavors, he is a passionate advocate for the 'extra mile' mentality, inspiring individuals and businesses to prioritize people and deliver exceptional experiences. In this episode of The Greatness Machine, Will joins Darius to share insights on his inspiration for prioritizing others, drawing from his experiences with Danny Meyer. He underscores the importance of financial management in the restaurant industry and creating a culture of unreasonable hospitality. Will also touches on personal growth, leadership, and lessons learned from pursuing excellence in the culinary world and writing a book. Topics include: What inspired Will to embrace the idea of serving and prioritizing others Will looks back at his experience working with Danny Meyer Will discusses the importance of managing your finances carefully Creating a culture of unreasonable hospitality The importance of owning up to your mistakes and vulnerabilities as a leader Will talks about their pursuit of becoming the number one restaurant in the world The importance of separating one's identity from their work Will shares the lessons he learned while writing a book And other topics…  Connect with Will: Website: https://unreasonablehospitality.com/  LinkedIn: https://www.linkedin.com/in/willguidara Instagram: https://www.instagram.com/wguidara/  Twitter: https://twitter.com/wguidara Facebook: https://www.facebook.com/WillGuidara/  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsored by: Huel: Get Huel today with this exclusive offer for New Customers of 15% OFF with code GREATNESS at https://huel.com/GREATNESS (Minimum $75 purchase). ExpressVPN: Secure your online data today with ExpressVPN. Go to expressvpn.com/darius. Indeed: Get a $75 sponsored job credit to boost your job's visibility at Indeed.com/DARIUS. Shopify: Sign up for a $1/month trial period at shopify.com/darius.  Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Namibië beklee die 85ste plek uit 118 lande in die skep van 'n bevorderlike omgewing vir begin-besighede, volgens die Global Startup Ecosystem-indeks deur Startup Blink. Die indeks word jaarliks saamgestel met behulp van honderde duisende datapunte wat verwerk word deur 'n algoritme wat 'n paar dosyn stelle parameters in ag neem. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete, wat 'n probleem uitwys.

How is hospitality education evolving? Nicolas Graf, chaired professor and Associate Dean at New York University's Jonathan M Tisch Center of Hospitality, joins Dan today to discuss the realm of hospitality education. Their discussion spans Nicolas's unique career path that started from being a high school dropout and chef apprentice in Switzerland, to becoming a chaired professor of hospitality. They explore the essential role of hospitality in everyday life and its potential for significantly impacting careers. The two dive into the future of hospitality education, emerging pathways for students and apprentices, and the substantial impact of hosting hospitality conferences. The episode also highlights the importance of saying 'yes' to opportunities, the evolution of the experience economy, and how institutions like NYU are shaping the future of the hospitality industry.Takeaways: Say "yes" more often to opportunities that come your way, even if they are outside your comfort zone. These can lead to unexpectedly positive outcomes and career paths.Recognize that the hospitality industry offers multiple pathways, including traditional four-year degrees, apprenticeships, and associate degrees that can credit work-based experience. Explore these options based on your circumstances and goals.Take advantage of financial aid and scholarships offered by institutions like NYU, especially if financial constraints are a concern. These avenues can significantly reduce the economic burden of higher education.Understand that the principles of hospitality (such as making people feel cared for and appreciated) are applicable across various industries beyond hotels and restaurants. Develop and leverage these skills to enhance your career in any field.Strive to positively impact others through your work. Whether you're an educator, manager, or employee, making a difference in people's lives is deeply rewarding.Be open to different roles and industries throughout your career. Experiences in jobs like hotels, consulting, and even internships can provide diverse skills and perspectives that are highly valuable.Quote of the Show:“ One thing that's always been exciting for me is when you can positively impact someone else, and that's probably why I am doing what I'm doing.” - Nicolas GrafLinks:LinkedIn: https://www.linkedin.com/in/nicolas-graf/ Website: https://www.nyu.edu/ Shout Outs:0:41 - TAM's Incubator https://tamsincubator.com/ 0:49 - Jonathan M Tisch Center of Hospitality https://www.sps.nyu.edu/homepage/academics/divisions-and-departments/jonathan-m--tisch-center-of-hospitality.html 5:24 - Virginia Tech https://www.vt.edu/ 6:29 - University of Houston https://uh.edu/ 6:34 - Essex Business School https://www.essex.ac.uk/departments/essex-business-school 6:42 - Cornell University https://www.cornell.edu/ 10:37 - Pennsylvania State University https://www.psu.edu/ 12:15 - Langone Health NYU https://nyulangone.org/ 12:26 - Harvard University https://www.harvard.edu/ 14:43 - National Academy Foundation https://naf.org/ 15:30 - Marriott Family Foundation https://www.jwasmarriottfoundation.org/ 15:51 - Bill Marriott Institute of Hospitality https://hospitality.utah.edu/ 16:01 - University of Utah https://www.utah.edu/ 17:43 - Howard University https://howard.edu/ 17:46 - Marriott-Sorenson Center for Hospitality Leadership https://business.howard.edu/hospitality-leadership 20:23 - Pyramid Hospitality Group https://www.pyramidglobal.com/ 22:30 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 22:32 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 24:01 - Pine and Gilmore https://strategichorizons.com/pine-and-gilmore/ 24:56 - Macy's https://www.macys.com/ 25:16 - Adrian Cheng https://www.linkedin.com/in/adrian-cheng-chi-kong/ 25:21 - Rosewood Hotels https://www.rosewoodhotels.com/en/default 27:18 - Ritz Carlton https://www.ritzcarlton.com/ 28:35 - Hilton https://www.hilton.com/en/ 29:19 - Capital One https://www.capitalone.com/ 29:56 - Wall Street Journal https://www.wsj.com/ 30:04 - Tiffany's https://www.tiffany.com/ 32:45 - Norwegian Cruise Line https://www.ncl.com/ 34:23 - Citizen M https://www.citizenm.com/ 42:45 - Johnson and Wales https://www.jwu.edu/ 42:58 - Chip Wade https://chipwade.com/ 42:59 - Union Square Hospitality Group https://www.ushg.com/ 43:02 - Marcus Samuelsson https://en.wikipedia.org/wiki/Marcus_Samuelsson 50:44 - Questrex https://questex.com/ 

Dave introduces today's guest, Will Guidara, author of ‘Unreasonable Hospitality,' and his storied culinary background. Dave then interviews Will and they talk about Will's philosophies on hospitality, the influence of Danny Meyer's approach to hospitality, problem-solving, and having a positive attitude regarding work. Dave finishes with an Ask Dave. Listen to the previous DCS episode with Will here: https://open.spotify.com/episode/0356ddrsgQgqDbWQOUw2J9?si=EW6uezCeRE2vFnmvVLAnlw Purchase ‘Unreasonable Hospitality' here: https://www.unreasonablehospitality.com/#TheBook Check out Will's newsletter here: https://www.unreasonablehospitality.com/newsletter Check out past speakers at The Welcome Conference here: youtube.com/@TheWelcomeConference Send in your questions to askdave@majordomomedia.com Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial Submit your favorite food moments in your favorite movies to majorfoodporn.com Join our community discord on majordomo.com Host: Dave Chang and Chris Ying Guests: Will Guidara Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Step into Episode 163 of On the Delo as David DeLorenzo dives into the transformative power of hospitality inspired by the newly discovered book Unreasonable Hospitality by Will Guidara and Danny Meyer. In this episode, Delo unpacks how going above and beyond for others—whether in restaurants, insurance agencies, or everyday life—creates meaningful connections and drives success, sharing anecdotes from Eleven Madison Park to his own backyard and business. Discover how embracing unexpected gestures and mindful preparation can elevate your service, strengthen relationships, and inject magic into every interaction.Explore Delo's insights on applying the principles of Unreasonable Hospitality to personal and professional relationships, including the role of small gestures, the innovative Dream Weaver position at a Michelin-starred restaurant, and strategies for removing barriers to create genuinely welcoming experiences. Whether you run a restaurant, an agency, or simply want to elevate your interactions, this episode offers practical tips and inspiring stories to help you stand out.Chapter Guide (Timestamps):(0:07 - 3:30) Introduction: Episode 163 & Unreasonable Hospitality Overview (3:31 - 6:22) Unreasonable Hospitality Defined: Differentiation & Mindset (6:23 - 11:57) Dream Weaver & Small Gestures: Hot Dog Surprise & Restaurant Legends (11:58 - 14:59) Personalized Experiences: Removing Barriers & Warm Welcomes (15:00 - 19:00) Hospitality Beyond Restaurants: Insurance, Airlines, & Service Industries (19:01 - 23:01) Actionable Hospitality Tips: Automation, Personal Touches, & Thoughtfulness (23:02 - 27:25) Onboarding Magic & Random Acts: Greeting Cards, Gifts, & Surprises (27:26 - 34:45) The Long Game & Human Connection: Time, Relationships, & Closing ThoughtsThis episode is packed with compelling stories, actionable strategies, and heartfelt reflections on making hospitality a daily practice. Whether you're managing a team, running a business, or looking to enrich your personal relationships, tune in for practical inspiration to serve others better.

Die Ontwikkelingsbank van Namibië het tussen 2020 en 2024 bykans 750 miljoen Namibiese dollar aan klein- en mediumgrootte besighede uitbetaal, maar leninggoedkeurings het met 66 persent gedaal. Dit laat kommer ontstaan oor klein ondernemings se toegang tot finansies. Die bank sukkel al lank met lenings wat nie terugbetaal word nie, maar het in 2024 weer 'n wins aangeteken, van 62 miljoen Namibiese dollar. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete.

Die finansministerie onder voormalige lynminister Ipumbu Shiimi het dikwels die burgerlike samelewing betrek om insette oor begrotingsprioriteite in te samel. Onder die konsekwent geopperde probleme was die nodigheid vir steun aan die informele ekonomie, SME's en die kreatiewe sektor. Konsultasies het egter nie vanjaar plaasgevind nie. Kosmos 94.1 Nuus het gepraat met Danny Meyer van SMEs Compete.

An award-winning lifestyle expert, Belinda Chang specializes in making epic moments of everyday occurrences through dynamic activations in the food and wine world. Prior to entering the life of a small business owner, Belinda managed the legendary wine and service teams at Charlie Trotter's in Chicago, The Fifth Floor in San Francisco, Danny Meyer's The Modern in NYC, and more. While at The Modern, she was honored with James Beard Awards' "Outstanding Wine Service" in 2011 - the first and only time this award has been given to a BIPOC woman. Belinda's production team, Studio 8h Productions, has a client roster that includes 80 Fortune 500 companies. Her team has produced over 200 global virtual experiences to date. When she is not creating the food world's buzziest IRL and virtual events, you can find Ms. Chang on local and national outlets like The New York Times, Food and Wine, Forbes, CNBC, Fox, ABC, and more.In today's episode, Nada sits down with Belinda to talk about wine and luxury experiences and her newest venture, nail art. Belinda is a true multi-hyphenate in every sense of the term. She describes how she's brought her varied expertise to life and shares the through-line that connects her respective careers. Belinda talks about recognizing your assets, being fearless, and learning to trust yourself. She also offers some advice for wine lovers in their middle third who are growing less tolerant but still want to enjoy an occasional glass. Find out more about Belinda's work as a sommelier and luxury event creator at her website. Be sure to check out Belinda's nail art on her Instagram: @belinda_chicago. Please follow us at @thisislibertyroad on Instagram; we want to share and connect with you and hear your thoughts and comments. Please rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention. Hosted on Acast. See acast.com/privacy for more information.

Serial entrepreneur Julia Collins is tackling climate change with her latest venture, Planet FWD. It's a B2B platform helping brands make their supply chains better for the environment – and their bottom lines. Julia joins host Jeff Berman to share lessons learned from her earlier endeavors in the food industry, which involved a failed unicorn, pizza robots, Danny Meyer, and sustainable snacks.Read a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.

Knowing full well the challenges of the restaurant business as a line cook at his family's Atlanta restaurant, Federico Castellucci chose to study finance at Cornell University. However, he switched to the university's hotel administration & hospitality program where his enthusiasm for the restaurant business was fueled by encounters with luminaries such as Danny Meyer and Michael Mina. Castellucci went on to assume a failed franchise location to create and launch Sugo, his first concept in Atlanta. “Passion alone can be a recipe for misery in this business,” he says, “but add a lot of hard work and a great team and it becomes magic.”  Sugo‘s first nine months were difficult, but the concept became established and profitable. Castellucci began planning his next concept. In September 2009, the Iberian Pig opened.  The transition from restaurant operator to owner of a restaurant company required changing his responsibilities and creating a support team. Family members along with management and key staff helped him develop his winning strategy, operate efficiently, and grow successfully.  By 2014, he added the concepts Double Zero, Cooks & Soldiers, Basque, and Mujo to the Castellucci family of restaurants. In this episode, Castellucci explains how his small support team is critical to the creation and management of the company's multiple concepts. “I prefer a horizontal structure and engagement from my operating partners in the field,” says Castellucci, adding “we include management in decisions and provide an incentive bonus program meant to share the wealth.” Castellucci Hospitality Group currently operates seven concepts in Atlanta and Nashville, with additional units being developed in Florida and North Carolina. “My role is to balance exploitation, the duplication of existing brands, with exploration, the creation of new concepts,” says Castellucci. “I try to choose the one best thing I think we can do each year."   

In this replay episode of Growing in the Green Industry, we welcome our guest, Brandon Sheppard, Franchise Owner of Weed Man and President-Elect of NALP.  In this episode we also welcome our newest host, Skyler Westergard with LandCare.  Brandon shares his experience with volunteering at Renewal and Remembrance and how important the opportunity is to give back to those who give to the green industry.  Brandon also talks about his passion for transforming lives within his company and the power of investing and caring for your team as individuals.  He talks about representing yourself and company through recruiting, interviews and training and that you should be more than a company that gives just lip service but that invites people to bring a different part of themselves to work. Brandon, Skyler, and Brett also talk about the book,⁠Setting the Table⁠ by Danny Meyer and the six hospitality quotient characteristics and building in those characteristics into the interview process.  They also mention the books⁠Unreasonable Hospitality⁠ and⁠Winning on Purpose⁠. This episode is hosted by Brett Lemcke with R.M. Landscape and Skyler Westergard with LandCare. Listen here or on your favorite podcast app: https://podcasters.spotify.com/pod/show/nalp-young-professionals

Go to www.LearningLeader.com for full show notes This is brought to you by Insight Global. If you need to hire 1 person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world have the hustle and grit to deliver. www.InsightGlobal.com/LearningLeader Chris Beresford-Hill is the Worldwide Chief Creative Officer at BBDO. Previously he spent 2 years as North America President and CCO of Ogilvy, where he helped bring the agency and its clients a new level of relevance. He brought Workday to the Super Bowl, led the team that brought in the Verizon account, and one of the biggest Super Bowl campaigns ever, “Can't B Broken,” featuring Beyonce, and created the most celebrated Super Bowl campaign of 2024, the social & influencer lead "Michael CeraVe," for CeraVe. Chris and his teams have won every award for creativity and effectiveness many times over. He has been included in ADWEEK Best Creatives, the ADWEEK 100, and Business Insider's Most Creative People in Advertising. Notes: Cold Emails: Be specific in your praise and specific in your ask. The lame "Can I pick your brain" type emails get deleted and ignored because they aren't specific. You never need permission to take responsibility. Chris learned this from Ed Catmull's book Creativity Inc.… And he's embodied this his entire career. The people who build huge careers take ownership of their own and regularly solve problems and improve their clients' and colleagues' lives. Chris has done this since his early days as an intern. At any level taking on responsibility yourself, unasked, makes you stand out. Competence combined with insane follow-through. For some clients, it takes 50 ideas to get to the one that will work. Creating a culture where the team can share all of their bad ideas safely to get to the one great one. The creative process: Brain dump everything. Purge your brain of everything it has. When you think you're done, you're not. There's more. You have to get it all out. "A lot of creative people aren't fully aware of the process or the structure, they just feel it (Rick Rubin). "When you can see it lift off the page, you feel a sense of mastery over it." Chris's first Super Bowl commercial -- Emerald Nuts. He won it because he was both funny and added the fact that the product provided energy. Most people only covered one part, Chris did both. Push your edges - Chris is like Lionel Messi. He's always walking around in the office, asking questions, looking for ideas, being curious. Then he sees an opportunity and goes for it 100%. Chris has a standing reservation every week at the same restaurant where he meets with a mentor, mentee, or peer to deepen the important relationships in his life. That would be a good idea for us all to do. Chris was pen-pals with Dave Matthews for 8 years.  Chris saw that they recorded at Bearsville studios and wrote a letter to Dave there. He also said, "Show up with gifts." He gave Dave a Beatles Bootlegged album. A leader takes what comes and then turns it into an opportunity. The formula is Competence + Insane Follow-Through. How to build relationships: Meet with people in person. Get drunk with them. Do hard work with them. Go through something bad with them. Laugh with them. I got hired from my internship by cold calling Mark Cuban to get him to approve of using his name in an ad. The best ideas are often bad in their first moments, or massively wrong, and then someone flips it or unlocks it. You have to stay on things and play around. I made my first ad by going through a garbage can to learn how to write a script and sending a bunch of Budweiser scripts to my boss. The art of finding an idea on the edge of possible, and the value of going over your skis when on the cusp of greatness - having a stomach for it. I've told a lie to keep things moving on every great campaign I was part of. I learned the best lesson in leadership when we lost our biggest account (Accenture).  I put Danny Meyer's mentality into practice, and we took that moment to put the business and clients second and play for each other. Culture carried us. Culture is built by the stories we tell and the behaviors we highlight.  

Namibiese entrepreneurs het aansienlike uitdagings om hul ondernemings te laat groei, as gevolg van beperkte toegang tot finansiering en omslagtige burokratiese prosesse. Dit is ondanks hul groot potensiaal om werk te skep. Die Internasionale Finanskorporasie berig dat Namibië meer as 70 000 geregistreerde klein- en mediumgrootte ondernemings het, wat gesamentlik meer as 200 000 poste bied, maar baie van hulle sukkel met finansiële beperkings en regulatoriese uitdagings. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete, wat sê beleidmakers moet dit maklik maak vir sakemense om uit te brei.

Rob takes us inside Shake Shack, where passion for great food and hospitality perfectly blends. He shares how leading a fast-growing company comes with challenges, but Shake Shack knows how to scale big without losing what keeps the brand unique.Key takeaways:Shake Shack once thought 450 locations was a wild dream—now they're aiming for 1,500. The secret? Confidence, high sales, and adaptability. Rob believes Shake Shack has proved it can thrive anywhere, now operating in over 30 states.Shatzy and Jimmy believe the restaurant and hospitality industry is shifting—while CFOs once led the path to CEO, CMOs are now leading with more desirable skills. Rob sees this trend as a natural one as he believes a great CMO already operates with a guest-first mindset.How does Shake Shack balance Danny Meyer's enlightened hospitality principle—a philosophy centered on human connection with digital innovation?Rob discusses the challenge of scaling while preserving identity, balancing non-negotiables with efficiency, and maintaining a commitment to quality, team culture, and community, ensuring that growth doesn't come at the expense of what makes the brand special.Hot takes: The fun kicks off with "Hot or Not", where Rob Lynch weighs in on the hottest (and not-so-hot) trends —are AI-powered restaurant ordering systems the future? Is drone delivery finally ready for takeoff? The heat rises in "The Feud", "Branded Quickfire", and "Fast Money",as Rob battles it out for ultimate bragging rights—can he hit 200 points and claim the title, or will he walk away with nothing but a cold fry? Thanks for hanging with us on Hospitality Hangout, powered by Branded Hospitality Ventures! Stay tuned for more insider scoops, industry shake-ups, and the boldest moves from the trailblazers redefining hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Danny Meyer's Union Square Hospitality Group (USHG) just reopened the "The View" restaurant atop the Marriott Marquis Hotel in NYC's Times Square. Bret had a chance to attend the opening reception, and he remarked that while revolving rooftop restaurants are not generally known for their great food and cocktails, clearly Danny Meyer and his team are not following that route. Limited-time offers are designed to boost traffic and sales, and lately, convenience stores have been competing with restaurants to lure customers with their own LTOs. Pat talks about a couple released this month, including RaceTrac's Taco Pizza and tasty new chicken nuggets from Krispy Krunchy Chicken, a brand popular in convenience stores as well as freestanding units.Pat and Bret also dissected the dirty soda trend, in which branded soft drinks are mixed with cream or coconut milk and often candies and cookie pieces. They agree that the trend is still in its early stages, as most consumers really aren't that familiar with dirty sodas.Then the hosts shared an interview with Eric Huang, chef-owner of Pecking House, a fried chicken concept that he started during the pandemic as a delivery-only brand.  Huang has since grown Pecking House into two brick-and-mortar restaurants, the original in Brooklyn and a smaller outpost in New York City's Chinatown. Both frequently have lines out the door.Huang talks about how he blends Asian and American flavor profiles to set his menu apart and how his fine-dining training has taught him valuable management skills. And as Lunar New Year celebrations draw to a close, Huang shares some of his family's culinary traditions, including sticky rice dumplings made from a cherished recipe. Give a listen. 

Some people enter hospitality by accident. Others are born into it—raised at tables where the meal was just the beginning of the experience. For Bobby Quintal, hospitality isn't just a career —  it's a lifelong passion shaped by growing up in New Orleans, one of the most culturally rich and culinary-driven cities in the world. From his early days working in restaurants to leading development for Danny Meyer's Union Square Hospitality Group, one of the most highly regarded restaurant groups in the world, Bobby has spent his career crafting memorable spaces that blend food, design, and storytelling. Now, as a partner at Sandstone Hospitality, Bobby is helping redefine boutique hotels—breathing new life into historic properties like The Columns, building brand-new destinations like Hotel Henrietta, and weaving F&B-forward hospitality into every project. In this episode, we dive into: How growing up in New Orleans shaped Bobby's view on hospitality Lessons from working with Danny Meyer & Union Square Hospitality Group and how legendary brands like Shake Shack built an empire by prioritizing emotion over transactions. Reinventing The Columns Hotel—how Bobby and his team transformed a fading New Orleans institution into a must-visit experience  The delicate art of new builds vs. historic renovations—why the best designers listen to the story a space already wants to tell instead of forcing a narrative onto it. How Sandstone weaves F&B into every project The role of subtle branding in hospitality —why a small oyster bar named "Fives" has an unexpected connection to a historic tobacco magnate, and how a pink espresso machine at Hotel Henrietta tells its own story. Why smaller cities with soul are the next frontier for experiential hotels. And so much more Connect with Bobby Learn more about Sandstone Behind the Stays is brought to you by Journey — a first-of-its-kind loyalty program that brings together an alliance of the world's top independently owned and operated stays and allows travelers to earn points and perks on boutique hotels, vacation rentals, treehouses, ski chalets, glamping experiences and so much more. Your host is Zach Busekrus, Head of the Journey Alliance. If you are a hospitality entrepreneur who has a stay, or a collection of stays with soul, we'd love for you to apply to join our Alliance at journey.com/alliance.  

Die land het 'n groot werkloosheidsprobleem wat basies net opgelos kan word deur meer klein- en mediumgrootte ondernemings asook groter besighede, wat werk sal skep en ook die belastingbasis verbreed. Al hoe meer sakelui sê egter dat Namibië se beleide dit uiters moeilik maak om 'n besigheid te begin en te laat groei. Hulle noem dit selfs 'n uiters onvriendelike sake-omgewing, met wette en beleid wat werksgeleenthede smoor en ekonomies vernietigend is. Kosmos 94.1 Nuus het gesels met Danny Meyer van SME Compete, wat kommentaar lewer.

The BanterThe Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion.The ConversationThe Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside TrackThe Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this.“You can have great food, great wine, but in the end, we are in the people business. You need to have great people.  The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011BioDaniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's. In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023. In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park.He is the owner of Daniel Humm Hospitality group and the author of five books.InfoDaniel Humm Hospitalityhttps://www.hummhospitality.com/Daniel's First EMP CookbookEleven Madison Park: The Cookbook by Daniel Humm and Will Guidaraby Daniel Humm, Will Guidara, Francesco Tonelli (Photographer)Join us for The Restaurant Guys LIVE Chef Series at the New Brunswick Performing Arts Center this spring! Details coming soon!Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The ultimate Top Chef gauntlet is here! Restaurant wars kicks off with the restaurant god himself Danny Meyer. We see 8 restaurant concepts and the winners will go head to head in the ultimate Top Chef showdown.

An EXTRAORDINARY conversation on leadershipLaden with Sparkling Easter Eggs of WisdomYou'll never find these in a-gimpy-bore-you-to-death-business-book.Osh is an wonderful storytellerWe recorded the poddy in the infamous Green Room.The Green Room hides behind the bar, where punters clamour, chinwag and pine-for-pintsIt's sacred. sacrosanctSplashed with art.Sensory overload.At night, it morphs into every texture, shade and flavour of raucous fun.If you're curious about some of the artwork discussed in the back half of this conversation...Deffo recommend watching this in Youtube in 4K.ON THE MENU:Your Job as a Leader is to “take away the silent interferences”: 1% alone doesn't make the difference, when 1% difference add upThe Devonshire 3 Week Waiting List Secret to create Happy customers: Happiness is Reality - ExpectationsWhy More Publicans Should Think and Act Like Stormzy after GlastonburyWhy Service is Black and White, and Hospitality is ColourWhy “Hospitality” is an AWFUL name and Needs a Rebrand “…we're in the business of looking after people”Danny Meyer's “Salt Shaker Principle” vs. Osh's “Point North” Leadership PrincipleThe Devonshire Value For Time vs. Value For Money RuleWhy The Devonshire THINK like Retail Business “your product is a memorable experience that can be traded as a story”.The Devonshire No Shots Rule + Bottom Up Leadership.. “Great Ideas Come From a Single Place, Not a Committee”Daniel Khaneman Behavioural Economics: The Peak End Rule + Always Bring The Card Machine With BillWhy The Devonshire have a Secret Medicine Cabinet to Keep Customers SweetThe Legend of Sujan: ALWAYS Explain as leaders WHY we are doing somethingWhy 1% Improvement Doesn't Take Away from Enjoyment “Solving Problems is Cathartic” ==============================================

We have returned! And to kick off 2025, the NC F&B Podcast starts right by featuring renowned bartender, author, and cocktail expert Jim Meehan. Celebrating his new book, 'The Bartender's Pantry,' Meehan reflects on his journey from Madison, Wisconsin to New York's elite bars like Gramercy Tavern and PDT. He shares anecdotes about working with Danny Meyer, the philosophy behind his writing, and his views on the modernization of the cocktail industry. Meehan highlights the importance of service, community, and the true essence of hospitality in bartending. The episode showcases Meehan's meticulous attention to detail and his dedication to preserving the craft of cocktail making in a fast-evolving industry. The NC F&B Podcast is produced, engineered and edited by @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Union Square Hospitality Group Chairman/Founder Danny Meyer and PreciTaste AI CEO Ingo Stork speak on the growing trend of AI use in the restaurant industry. They speak with Bloomberg's Caroline Hyde. See omnystudio.com/listener for privacy information.

Die Afrika-ontwikkelingsbank beklemtoon die beduidende bydrae van Namibië se informele sektor tot die land se ekonomie, wat 24 persent van die BBP bydra. Ten spyte daarvan dat dit die grootste werkgewer is, werk die sektor buite formele stelsels, wat uitdagings bied om struktureel te transformeer. Die bank neem kennis van kwessies soos die afwesigheid van arbeidsregte, maatskaplike beskerming en toegang tot finansiering, wat die sektor se potensiaal belemmer om na formele stelsels oor te skakel en produktiwiteit 'n hupstoot te gee. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gesels oor hoe dit reggestel kan word.

In this 20th installment of one of our longest-running series, David shares five fresh quotes from the likes of Sir Philip Sidney, Danny Meyer, Raj Sisodia, Confucius, and Jeff Bezos. Across these stirring lines, we explore themes of authentic self-expression, continuous reinvention, the power of seeing people as wellsprings of creativity, and the urgency that comes from recognizing we only have one life. If you're ready to think deeper, act bolder, and craft a richer story for yourself, this episode offers both inspiration and challenge—Rule Breaker style.   Host: David Gardner Producer: Desirée Jones Companies Mentioned: AMZN, SHAK

This is a Vintage Selection from 2005The ConversationThe Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside TrackThe Guys are huge fans of Floyd and later they became friends. Floyd's passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005BioFloyd Cardoz was born in India and received a bachelor's degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters.  He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. InfoCardoz Legacyhttps://cardozlegacy.com/floyds-restaurants/tablaOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Namate lewenskostes die hoogte inskiet, ervaar 'n toenemende aantal Namibiërs finansiële druk, wat hulle aanspoor om bykomende inkomstestrome te ondersoek. Ekstra werk of sogenaamde "side hustles" het 'n reddingsboei geword in die uitdagende ekonomiese tye, aangesien 'n tradisionele 9-tot-5-werk vir baie mense nie meer genoeg is om stygende lewenskostes te dek nie. Kosmos 94.1 Nuus het gesels met Danny Meyer van SME Compete, wat nie dink dis 'n goeie idee om 'n besigheid so te begin nie.

David kicks off 2025 by revisiting five timeless lessons drawn from classic episodes spanning nearly a decade of weekly podcasts—now approaching 500 consecutive weeks of fresh content. Reaching back to 2016 and beyond, he rediscovers core investing principles: the surprising advantage of never selling, the folly of waiting for dips, the power of choosing stocks of stellar employers, and how great leaders transform intuition into intentional culture. Revisiting stories of Warren Buffett, Danny Meyer, and exceptional stock picks like Amazon and Nvidia, this episode delivers valuable, enduring truths for investors both new and seasoned. Host: David Gardner Producer: Dez Jones Companies Mentioned: AAPL, AMZN, ARM, BIIB, CRM, GOOG, META, NFLX, NVDA, TSLA

Die afgelope jaar het besigheidsregistrasies in Namibië met 34 persent afgeneem. Volgens die Bank van Namibië se kwartaallikse verslag dien besigheidsregistrasies as 'n leidende aanwyser van toekomstige ekonomiese aktiwiteit, en die afname dui op 'n verlangsaming in ekonomiese prestasie. Op 'n kwartaalgrondslag het nuwe besigheidsregistrasies met 14,3 persent gedaal, volgens die verslag. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gesels, wat sê hy is nie verras nie.

Matt Goodrich, principal of his New York-based design studio Goodrich, has cultivated an approach that is rooted in collaboration, curiosity, and pursuing the unexpected. With a career that spans more than two decades, including stints at Rockwell Group and AvroKO, Goodrich's perspective champions the art of storytelling.Since founding his eponymous firm in 2017, Goodrich, who was recently named Boutique Design's 2024 Designer of the Year, has leaned into projects that push boundaries, taking on challenges that stretch the team's capabilities, from Ci Siamo, his collaboration with restaurateur Danny Meyer to the UBS Arena in Elmont, New York. The latter, home to the New York Islanders hockey team, challenged the studio, which had little prior experience in either live entertainment or sports venues, to create a unique, hospitality-driven project. It became a defining moment for the firm, reinforcing Goodrich's ethos: learning by doing and embracing the unfamiliar to create something extraordinary.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

Handelminister Lucia Iipumbu het onlangs by 'n regeringsinligtingsessie wysigings aan die Drankwet uitgelig. Drankwinkels naby skole, plekke van aanbidding en residensiële persele sal moet sluit. Bestaande dranklisensies moet ook voor 31 Maart 2025 hernu word. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gepraat wat sê die minister verdien applous vir die wysiging.

Danny Meyer is best known as the founder of Shake Shack and the legendary restaurants of his Union Square Hospitality Group in New York City. He joined host Jeff Berman on stage recently for the first Masters of Scale Live, presented by Capital One Business. Later in the conversation, Danny's daughter, Hallie Meyer, joined them on stage. Hallie is busy scaling her own food venture, the gourmet NYC ice cream shop Caffè Panna. The Meyers offer invaluable insights on how to scale great experiences for customers and teams. Find out how to attend upcoming live Masters of Scale events at mastersofscale.com/liveRead a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to the first episode of Bar Hacks: ReFire! We've changed the standard Bar Hacks format to address real-life hospitality industry issues. We're also introducing a co-host to help provide different insights and perspectives: Bradley Knebel, client services director at Empowered Hospitality. Bradley has 20 years of experience in hospitality, including ten years with Danny Meyer's Union Square Hospitality Group. On this inaugural episode David and Bradley discuss giving a second chance to a part-time employee hired to join a small culinary team; a bartender who may be experiencing imposter syndrome but who was also only given a single training shift at a high-end venue; and owners, operators, and leadership team members pulling pranks on staff. Notes Bar Hacks IG: @barhacks David Klemt IG: @david.ex.machina Bradley Knebel IG: @sommfabulousguy KRG Hospitality IG: @KRG.Hospitality KRG Hospitality website: KRGHospitality.com Empowered Hospitality IG: @empoweredhospitality Empowered Hospitality website: EmpoweredHospitality.com

Met hoë werkloosheidsyfers, veral onder die jeug, is entrepreneurskap besig om na vore te tree as 'n oplossing om ekonomiese groei aan te dryf en werksgeleenthede te skep. In ooreenstemming hiermee woon 30 jong Namibiërs van Otjimbingwe wat belangstel in ekonomie en besigheid hierdie week die "Jy is nooit te jonk vir besigheid nie"-program by. Die driedaagse program word aangebied deur SMEs Compete, met ondersteuning van die Duitse Ontwikkelingsdiens, GIZ. Die program sal deelnemers bemagtig met vaardighede en kennis om sakegeleenthede te identifiseer, hul eie ondernemings te begin en by te dra tot hul gemeenskap se ekonomiese groei. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gesels, wat verduidelik.

Shoot us a Text.Welcome to Wednesday as we talk about the likely EV regulation rollbacks on Trump's Day One. We also talk about a Jaguar rebrand that's unlike anything we've ever seen, as well Delta's new initiative to serve ShakeShack on first class flights. Show Notes with links:Sean Duffy has been nominated to head the U.S. Department of Transportation by President-elect Trump, with a vision to lead America into a "golden age of travel." His nomination brings significant implications for automotive and transportation policies.A former congressman and Fox News host, Duffy is expected to roll back EV-supportive policies, aligning with Trump's “Day One” initiatives.EV advocates have expressed concerns about potential climate change impacts under his leadership.He advocates for right-to-repair laws, citing high repair costs linked to automaker patent restrictions and may spearhead advancements in autonomous vehicle policies, including self-driving trucks.“It is imperative a federal policy framework on AVs be put in place,” said Jeff Farrah, CEO of the Autonomous Vehicle Industry Association.Jaguar is charging into a bold new era as it prepares to go fully electric by 2026. Alongside plans for an all-electric lineup, the automaker has unveiled a reimagined logo and identity that apparently attempts to blend its classic heritage with modern flair.The new logo spaces out the letters and mixes upper and lowercase for a sleek look.Jaguar leans on its founder's motto, “A Jaguar should be a copy of nothing,” now simplified to “Copy Nothing.”Taglines include “delete ordinary” and “live vivid”, with Pop Art-inspired ads featuring very serious, very colorful models.Chief Creative Officer Gerry McGovern says it's about capturing Jaguar's essence for today's world: “This is real,” he told reporters, “not the white stuff.”Their first electric model, a 2026 super-GT, promises exciting new designs.Delta Airlines is taking in-flight dining to the next level with a delicious new partnership with Shake Shack. Starting December 1, passengers in First Class on select flights will be able to enjoy Shake Shack's iconic Cheeseburger while cruising at 30,000 feet.The burger will first be available on Boston flights, with plans to expand nationwide by 2025.The Shake Shack Cheeseburger features 100% Angus beef, a potato bun, and customizable toppings like lettuce, tomato, and their famous ShackSauce and the meal comes with chips, a Caesar salad, and a dark chocolate brownie.Passengers can pre-select their burger up to 24 hours before departure through the Fly Delta app.This collaboration builds on Delta's partnership with Union Square Hospitality Group, founded by Shake Shack creator Danny Meyer.Shake Shack's Michael Kark says, “We're proud to partner with Delta to elevate the in-flight dining experience. It's a great way to bring our iconic cheeseburger to new heights!”Hosts: Paul J Daly and Kyle MountsierGet the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/ Read our most recent email at: https://www.asotu.com/media/push-back-email

The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.  “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024BioTom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad.  In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.Tom won the 2010 Outstanding Chef award from the James Beard Foundation.He has written three cookbooks and just released his memoir and cookbook Why I Cook.Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.InfoAbout Tom and His Book Why I Cookhttps://www.tomcolicchio.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In this episode, Tim Harmon, founder and CEO of Palisades Hospitality Group, shares his journey from law to hospitality, his passion for cycling, and the leadership lessons he's learned along the way.Listen now to learn about:The importance of stillness and mindfulness in leadership and success.How personal passions, like cycling, can contribute to professional clarity and problem-solving.The unique alignment between hospitality skills and personal life skills.Tim's career pivot from being an attorney to entering the hospitality industry.The story behind the founding of Palisades Hospitality.Resources mentioned:Stillness is the Key by Ryan Holiday (book)Unreasonable Hospitality by Will Guidara (book)Setting the Table by Danny Meyer (book)How to Know a Person by David Brooks (book)This episode is brought to you with support from Sojern, the all-in-one platform that helps more than 10,000 hotel companies worldwide excel across marketing, operations, and guest experience. Want to know how successful hotels are unifying their approach to drive better results? Download Sojern's latest research report: "Unlocking Revenue: How Hoteliers Build Profitable Guest Relationships" to discover actionable insights for your entire team - from general managers to operations and marketing leaders.Send Josiah a text A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Tom Colicchio joined us in the studio for a really amazing conversation. Tom is a longtime chef and behind the restaurants Craft, Gramercy Tavern, and dozens more. He's also the longtime head judge on the show Top Chef. Tom just released his memoir (with recipes), Why I Cook, and we get into how he's long been at the heart of culinary innovation and policy. We talk about his early days cooking in New York City and how he came together with Danny Meyer and many others to invent a new style of restaurant cooking that is still influential today. We also discussed the recent election—and his thoughts on possibly running for US Congress. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM TOM COLICCHIO:Caviar and Cocaine [Town and Country]Tom Colicchio on how cooking saved his life [MSNBC]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adjunk-jeugminister Emma Kantema het onlangs die belangrikheid beklemtoon om mikro-, klein- en mediumondernemings te ondersteun om werkskepping te dryf en jongmense te bemagtig. Kantema het verwys na die beduidende befondsingsuitdagings wat beginners en klein besighede ondervind. Sy het die behoefte aan praktiese, regeringsgeleide oplossings beklemtoon. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete oor wat hierdie praktiese regeringsgedrewe oplossings behoort te wees.

How much should we tip? Legendary restaurateur Danny Meyer returns to Rapid Response to assess an inflection point in customer expectations and experiences around that and other questions. The founder of Union Square Hospitality Group and Shake Shack shares his hard-earned lessons from unsuccessfully challenging the tipping norm, plus why he sees right now as a golden age for new restaurants. Hear how AI is poised to redefine hospitality–and his best advice for securing a reservation at that hard-to-get-into spot.Visit the Rapid Response website here: https://www.rapidresponseshow.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Paul Grieco has a storied career in wine and hospitality, beginning in his family's Italian restaurant in Toronto and working his way to the heights of Manhattan dining rooms. He worked with the famed Danny Meyer and the-now celebrity chef Tom Colicchio when they opened the fabled Gramercy Tavern where Paul began as a server and eventually became beverage director. Despite all the accolades that come with hallowed halls of fine dining, Paul is most revered acclaimed and revolutionary wine bar Terroir and its now legendary Summer of Riesling. The guys had a chance to sit down with Paul and Tanner Walle of Valley Bar and Bottle when the Summer of Riesling hit Sonoma. We discuss the state of wine and hospitality in wide ranging and appropriately non-linear conversation. In short, the Summer of Riesling collided with International Grenache Day as we approached the Autumnal Equinox on the back porch of the tasting house…and the results are spectacular. [Ep340]

In this replay episode of Growing in the Green Industry, we welcome our guest, Brandon Sheppard, Franchise Owner of Weed Man and President-Elect of NALP.  In this episode we also welcome our newest host, Skyler Westergard with LandCare.  Brandon shares his experience with volunteering at Renewal and Remembrance and how important the opportunity is to give back to those who give to the green industry.  Brandon also talks about his passion for transforming lives within his company and the power of investing and caring for your team as individuals.  He talks about representing yourself and company through recruiting, interviews and training and that you should be more than a company that gives just lip service but that invites people to bring a different part of themselves to work. Brandon, Skyler, and Brett also talk about the book, ⁠Setting the Table⁠ by Danny Meyer and the six hospitality quotient characteristics and building in those characteristics into the interview process.  They also mention the books ⁠Unreasonable Hospitality⁠ and ⁠Winning on Purpose⁠. This episode is hosted by Brett Lemcke with R.M. Landscape and Skyler Westergard with LandCare. Listen here or on your favorite podcast app: https://podcasters.spotify.com/pod/show/nalp-young-professionals

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants.  Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.  BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list.  USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts

In this episode, we dive into the heart of customer service with Tim Sweetman. Tim shares compelling stories from the front lines of the hospitality industry, revealing how empathy and generosity can transform not just customer experiences but entire businesses. From the tale of the older couple who wanted their waffle fries cooked just right to heartwarming surprises for regular customers, Tim's insights highlight the delicate balance between maintaining high standards and meeting customer expectations. We also explore how these principles extend beyond the restaurant world into industries like HVAC, plumbing, and landscaping, turning negative interactions into lasting success stories. Tim underscores the profound impact of genuine care and personal touches. Tune in for an inspiring discussion on the power of small acts of kindness and discover how these gestures can ripple outwards, enhancing reputations and driving business growth. Key Takeaways: 1.Customer Service Balance: Tim shares a story about an older couple who insisted on their waffle fries being cooked differently, illustrating the importance of balancing company policy with customer satisfaction. 2.Building Relationships: Learn how a simple act of listening to customers' preferences can forge strong bonds, as evidenced by Tim's experience with an older couple and a special Orioles bat. 3.Empathy in Business: Tim's stories from the HVAC, plumbing, and landscaping industries show how empathy and focusing on long-term relationships can turn negative interactions into success stories. 4.Genuine Care: Inspired by leaders like Will Guidara and Danny Meyer, Tim emphasizes the importance of empathy and personal touches in creating exceptional dining experiences. 5.Acts of Kindness: From handling irate customers with humor to surprising loyal patrons with thoughtful gifts, discover how small acts of kindness can significantly impact customer loyalty and business growth.

“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe    The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape.     Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals.   Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products. Meet Jamie:  Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications.   WebsiteFacebook Instagram TikTok Pinterest Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 04:38 Challenges of Building a Catering Company 08:21 Partnership and Division of Responsibilities 14:23 Making It Healthy and Accessible 18:33 Lessons in Launching a New Food Product 22:39 Packaging Focused on Sustainability  26:47 Catering with Plant-Based Options     

John is joined by the legendary restaurateur Danny Meyer—whose Union Square Hospitality Group has built a fine-dining empire in New York City (Union Square Cafe, Gramercy Tavern, The Modern, Manhatta, Ci Siamo, and more) and spawned the multinational fast-casual juggernaut Shake Shack—to mourn the shocking, bewildering loss of a mutual friend, the fast-rising culinary superstar Jamal James Kent, at just 45. Danny also reflects on what has and hasn't changed in restaurant culture since the heyday of bad boy celebrity chefs, the extent to which the industry has recovered from the pandemic, and the crucial differences between mere service and genuine hospitality. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Restaurateur Danny Meyer takes us back to where it all began for him: a family trip to Europe and a simple plate of pasta. That memorable meal sparked a lifetime practice of discovery that continues to feed his creativity and his soul.If this episode resonates with you, we'd love to hear from you. Please take a moment to share your reflections by rating and reviewing Meditative Story in your podcast player. It helps other listeners find their way to the show, and we'd be so grateful.Each episode of Meditative Story combines the emotional pull of first-person storytelling with immersive music and gentle mindfulness prompts. Read the transcript for this story: meditativestory.comSign up for the Meditative Story newsletter: https://meditativestory.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.