Podcasts about union square hospitality group

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/ 

SummaryIn this conversation, Wil and Michael DePaolo explore the essence of hospitality, emphasizing the importance of empathy, connection, and community impact. Michael shares his personal journey in the hospitality industry, from washing dishes to running a nonprofit hospitality vertical. They discuss the challenges faced by the restaurant industry, especially post-COVID, and the lessons learned from working at Union Square Hospitality Group. Wil and Michael delve into the complexities of restaurant ownership, the vital role of restaurants in fostering community, and the cultural nuances of hospitality across different regions. Michael shares personal experiences and insights gained from working in various cities, including New York, Atlanta, and New Orleans, highlighting the importance of empathy.. The discussion emphasizes that success in the restaurant business is not solely about profit but about creating meaningful connections and providing a positive environment for both staff and customers.Takeaways Hospitality is rooted in empathy and connection with people. Making guests feel welcome is the core of hospitality. Successful hospitality requires a genuine love for the industry. Community impact is a vital aspect of hospitality work. Hiring for cultural fit is more important than skills. Treating staff well leads to better customer service. Lessons from Union Square emphasize respect for coworkers. Southern hospitality offers unique insights into guest relations. The hospitality industry should be treated as a profession. The podcast journey deepened the speaker's respect for restaurant ownership. Empathy and a servant's heart are crucial in hospitality. Restaurants play a vital role in community socialization post-COVID. Independent restaurants are essential to the identity of cities. Cultural differences significantly affect staff motivation and guest interaction. Atlanta's food scene has evolved and improved over the years. New Orleans offers a unique education in cocktail crafting. Success in the restaurant industry can be achieved without compromising staff welfare. Building a positive work culture leads to financial stability. Following industry leaders can inspire better practices in hospitality.

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.  

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

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

This episode highlights the exciting growth of Daily Provisions, which continues its expansion with its sixth location on the Upper East Side and three additional sites under construction, including Rockefeller Center, Brookfield Place, and Jersey City. The conversation also touches on how Daily Provisions has successfully engaged younger audiences through its grab-and-go format, offering elevated hospitality that attracts repeat visits from this dynamic demographic. Chip Wade dives into the challenges of the “hospitality included” tipping model, addressing disparities in wages, guest confusion over pricing, and the eventual return to traditional tipping during the pandemic.The discussion further explores the hospitality industry as a career, with Chip and the hosts emphasizing the need to shift its perception from a temporary gig to a fulfilling, long-term career path. They also tackle the industry's ongoing wage equity debate, particularly the disparities between front-of-house and back-of-house staff, and stress the importance of collaboration among industry leaders and government intervention to address these issues. Chip sheds light on how Union Square Hospitality Group navigated the challenges of the pandemic, including adapting their tipping model and reopening strategies to meet new demands.Additionally, Chip shares insights into Union Square Hospitality Group's substantial investment in technology, with over $4 million allocated to tools like UKG and Seven Shifts over the past three years, improving operational efficiency and employee satisfaction. Throughout the episode, the hosts and Chip reflect on the importance of maintaining consistency and excellence in a rapidly evolving industry, while also diving into entertaining segments like “What's Hot and Not,” “The Spice is Right,” and “Trivia Tuesday.” This rewind episode offers a mix of valuable industry insights, thoughtful discussions, and plenty of laughs, making it a standout Hospitality Hangout conversation you won't want to miss!

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

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

Emily LaRuffa has scaled the dizzy heights of Manhattan hospitality business, from bartending to managing and being a GM at every kind of NY joint from rock 'n' roll bars in Hell's Kitchen to the five-star luxury of Loews Hotel, The Baccarat, Major Food Group (and cheerful pirate Brian Miller)'s The Polynesian, and Danny Meyer's Union Square Hospitality Group's Manhatta bar-restaurant. She's now founded an innovative consultancy, Oracle Hospitality Consultants, to share her knowledge with owners and managers who lack the time or experience to stop working in their business so they can work on their business, so it was time for us to catch up. We had a great chat about everything, the state of the industry, why bar owner GoFundMe pages make our blood boil, the joy of managing union staff, why owners will drop $50k on a bar system but $0 on buying in far more lucrative knowledge, and a bunch more. Enjoy!Emily's Favorite Books (click to buy from independent bookstores)Trust & Inspire - Stephen Covey. Buy: https://bookshop.org/p/books/trust-and-inspire-how-truly-great-leaders-unleash-greatness-in-others-stephen-m-r-covey/17380308?ean=9781982143756Unreasonable Hospitality - Will Guidara. Buy: https://bookshop.org/p/books/unreasonable-hospitality-the-remarkable-power-of-giving-people-more-than-they-expect-will-guidara/17927785?ean=9780593418574Traction - Gino Wickman. Buy: https://bookshop.org/p/books/traction-get-a-grip-on-your-business-gino-wickman/8408027?ean=9781936661831Fierce Conversations - Susan Scott. Buy: https://bookshop.org/p/books/fierce-conversations-revised-and-updated-achieving-success-at-work-and-in-life-one-conversation-at-a-time-susan-scott/7706050?ean=9780425193372Oracle Hospitality Consultants website:  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

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.

Chip Wade shares his inspiring journey from Dunkin' Donuts to becoming a CEO, highlighting the significant upward mobility within the hospitality industry and how it can represent the American dream. Chip brings a wealth of experience in the hospitality industry sharing insights into his journey and the dynamic nature of fine dining.Key Takeaways:• Breaking News: Daily Provisions is expanding with its sixth location on the Upper East Side of New York City. This location is part of a broader expansion, with three more locations under construction, including sites at Rockefeller Center, Brookfield Place, and Jersey City.• Daily Provisions' appeal to a younger demographic that visits multiple times a day, praising the brand's elevated hospitality and service despite its small, grab-and-go format.• Chip talks about the challenges that led to the implementation of the "hospitality included" model - key issues such as foreign guests not accustomed to tipping and the disparity in wage increases between front-of-house and culinary staff due to annual menu price hikes.• Chip explains that after implementing the HI model many experienced servers left because they preferred to bet on themselves through tips rather than rely on a fixed service charge and how guests struggled to understand the higher menu prices without tipping.• Union Square Hospitality Group closed its locations and the reopening during the COVID-19 pandemic – the group returning to a tipping model in mid-2020• Chip and hosts discuss resolution to the challenges of tipping culture in the U.S. and its impact on staff wages and the inequality between front and back-of-house staff. They believe this issue requires collaboration among industry leaders and government intervention to address labor laws and industry standards.• The hosts and Chip mention how the industry is often seen as a temporary gig rather than a long-term career. They discuss efforts to change this perception, emphasizing the importance of reshaping the narrative around hospitality as a viable and fulfilling career path.• Changing the perception of hospitality - a viable and rewarding career path.• Over the past three and a half years, Chip discusses an over $4 million tech investment on software and hardware, implementing tools like UKG and Seven Shifts.Chip, Schatzy, and Jimmy join in with fun segments like "What's Hot and Not," "The Spice is Right," "Branded Quickfire," and "Trivia Tuesday."

This episode of the Restaurant Rockstars Podcast features an in-depth conversation with Hunter Evans, a chef driven by early inspirations from his grandmother in New Orleans. Hunter shares his journey from the Culinary Institute of America to working with Danny Meyer's Union Square Hospitality Group. He established his restaurant Elvie's in Jackson, Mississippi, and his current project is reopening the historic Mayflower restaurant. The discussion covers key themes of culinary education, the importance of culture in the restaurant business, building and leading a team, and Hunter's personal and professional growth. Additional topics include marketing, hospitality, hiring practices, and the balance between creativity and business management in running a restaurant. Learn the Top 3 Restaurant Profit Killers and how to fix them FREE DOWNLOAD: https://restaurantrockstars.com/profits/ Rock Your Restaurant - Enroll Your Team in the Restaurant Academy: We will train your entire team to up level your business, maximize sales and optimize profits - Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with us on Social Media: LinkedIn: https://www.linkedin.com/in/roger-beaudoin-21590016 Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://twitter.com/RestaurantRock1 Thank you to our sponsors: The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. UberDirect: With Uber Direct, you take orders on your website, app or by phone. Then, drivers from Uber's courier network pick them up from your place and deliver them to your customer's doorstep. Delivery just got better with Uber Direct. Learn more at https://www.uberdirect.com Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/

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/

Zev's had one of the most interesting career arcs of any bartender I know, but when we finally sat down to tape an episode, it turned out to have even more twists and turns than I thought! From Brooklyn to Melbourne to Montreal and back to NY, and from bartending for Heston Blumenthal Down Under to manning the shakers in the Meyerverse* that is Union Square Hospitality Group at it's Michelin-starred The Modern, to a COVID-era swerve into working as one of less than half a dozen spirits specialists worldwide at Sotheby's (who had just auctioned off a $44m T-rex skeleton the day before we met up) where he values whisky and other liquor that sells for five-figure sums, Zev has tales to tell and kindly supplied vintage whiskey to fuel the storytelling as well. (I still think he's actually a spy, tho).Many thanks to Sotheby's New York for hosting us, and the whiskey book Zev recommends in this episode is "Collecting Scotch Whisky" by Emmanuel Dron. *Danny Meyer, that is. #IYKYKZev on IG: https://www.instagram.com/raisezbar/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

In today's tactics from the Owner's Box, we introduce the four critical questions for strategic owners – questions of What, How, When, and perhaps most importantly, Why.

Join us as we laugh, learn, and converse with the incredible powerhouse women behind "I️ Have This Friend." Read below to learn more about Emily Persky and Ingrid Hung. We're two childhood best friends from LA. A lot has changed since meeting in 7th grade Civics class—we've gone to college, built careers, and traveled the world. But one thing has stayed the same: We love bringing together interesting, creative people to build something amazing. Before starting I Have This Friend, Ingrid first moved to New York to start her career as Danny Meyer's assistant at Union Square Hospitality Group. From there, she traveled around the country training in the front and back of house at top restaurants like The French Laundry, Eleven Madison Park, and Blackberry Farm alongside some of the best culinary talent out there.Before starting I Have This Friend, Emily worked at Facebook + Instagram consulting global luxury brands on their content & marketing strategy. Instagram - @ihavethisfriend TikTok -  @ihavethisfriend_ 

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

What's the future of full service restaurants? It's easy to get caught up in growth and scale, but in this industry segment, customer experience *really* matters. Chip Wade took the reins at Union Square Hospitality Group from its storied founder, Danny Meyer. In this episode, we talk about how Wade will move USHG into a new era, including HQ+, the company's new training program for business leaders across industries.

Chip Wade is the CEO of USHG, founded by Shake Shack founder Danny Meyer. Known for restaurants like Gramercy Tavern and Union Square Cafe, USHG essentially runs the restaurant world. Chip's background of leaving a small, rural town to make it in the restaurant industry is nothing short of remarkable.  Connect with Alexa below: THE PERSONAL BRAND E-COURSE IS LIVE! Get it here! Sponsor this show at https://www.passionfroot.me/alexa-curtis Subscribe to Stay Fearless or Die Trying here.  BUY A MEDIA LIST OR MEDIA KIT HERE! 

Not all of us take the same path to leadership, and that is a beautiful thing. On Let's Talk, People, we believe in introducing you to new role model leaders, the people who help us see ourselves. In this episode, you will get to know Lee Harrison, Chief Operations Officer (COO) at Joe Coffee Company. If you are a New Yorker you know Joe Coffee, and if you don't, you likely know the restaurateur, Danny Meyer and Union Square Hospitality Group, whose backing of Joe Coffee speaks for itself. In this episode, we will follow Lee's journey to leadership and tackle the challenge of how to scale your leadership impact and culture as your organization grows. Key Topics and Timestamps:(04:38) - Lee's unique journey to leadership(14:04) - Scaling helpful leadership behaviors (reference to Harvard Business School's Dr. Snook and his leadership work)(19:21) - Getting the hiring process right using scorecards and committees (25:28) - Creating structure that enables and empowers rather than constricts(32:27) - Ethical Business Council for inclusive decision-making (39:30) - Positive business impacts of a values-driven approachThanks for listening to Let's Talk, People!Access the episode transcript.Connect with Emily Frieze-Kemeny on LinkedIn and Instagram.Connect with Emily and her team on the AROSE Group website and on AROSE Group's LinkedIn page.If you'd like to receive new episodes as they're published, please subscribe to Let's Talk, People in Apple Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a positive rating and review. It really helps others discover the show.

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister continued to speak about this quarter's earnings.Since the editors last gathered for the pod, several companies have reported, including Bloomin' Brands, El Pollo Loco, and Texas Roadhouse.The editors mentioned Texas Roadhouse last week, anticipating the brand's positive returns, and that's exactly what was reported. The chain saw 4% traffic growth, slightly less than at Chipotle, and same-store sales growth of almost 8% across the system.Much like KFC, Wendy's is looking to its international market for help during this rough financial time.Meanwhile, Shake Shack and El Pollo Loco are investing heavily in kiosks and seeing returns.And much like the editors talked about last week, speed of service is key for many brands, and that includes family-dining chains. First Watch is now investing in technology to speed up service time for customers.This week, there are three interviews from the Restaurant Leadership Conference, with executives from Dave's Hot Chicken, Newk's Eatery, and Union Square Hospitality Group.

Danny Meyer is the founder and Executive Chairman of Union Square Hospitality Group, the founder of Shake Shack, and a New York Times best-selling author. His book Setting The Table features life lessons and leadership principles for building a strong team culture in any industry. In this episode, Ric and Danny share personal perspectives about new beginnings, parenting, and health. This is 3 Things, with Danny Meyer. Hosted on Acast. See acast.com/privacy for more information.

When Mike first stepped into the world of Danny Meyer's Union Square Hospitality Group, he was struck by the sheer warmth and impeccable service that seemed to flow effortlessly throughout the establishment. It's this very essence of Meyer's enlightened hospitality that Mike is eager to discuss, celebrating the Five A's that have redefined customer service: Awareness, Anticipation, Acknowledgment, Action, and Accountability. Meyer's philosophy is not just about serving food with a smile; it's a testament to the power of genuine care and connection in every interaction. This episode is an ode to the man whose principles in hospitality extend beyond the dining room into our daily lives, touching everyone from employees to the community at large.To Connect with Mike: Website LinkedIn Instagram Twitter YouTube Coaching Get Mike's book: Owner Shift Please LIKE

When Mike first stepped into the world of Danny Meyer's Union Square Hospitality Group, he was struck by the sheer warmth and impeccable service that seemed to flow effortlessly throughout the establishment. It's this very essence of Meyer's enlightened hospitality that Mike is eager to discuss, celebrating the Five A's that have redefined customer service: Awareness, Anticipation, Acknowledgment, Action, and Accountability. Meyer's philosophy is not just about serving food with a smile; it's a testament to the power of genuine care and connection in every interaction. This episode is an ode to the man whose principles in hospitality extend beyond the dining room into our daily lives, touching everyone from employees to the community at large.To Connect with Mike: Website LinkedIn Instagram Twitter YouTube Coaching Get Mike's book: Owner Shift Please LIKE

Today, we're replaying my conversation with Danny Meyer. He is the founder and CEO of Union Square Hospitality Group, which comprises some of the most acclaimed restaurants in New York, like Gramercy Tavern and Union Square Café. Danny is also the founder and chairman of Shake Shack, which began in NYC but is now a publicly traded company with hundreds of locations worldwide. Our conversation focuses on how great hospitality leads to a great business, regardless of what sector it's in. We discuss why hospitality is the starting point for Danny's business philosophy, why first impressions matter, Danny's concept of ABCD - always be connecting dots, how to scale hospitality, and how to build a business with essentialism and soul. Please enjoy this conversation with Danny Meyer. Listen to Founders Podcast For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by Tegus. Tegus is the modern research platform for leading investors. Tired of running your own expert calls to get up to speed on a company? Tegus lets you ramp faster and find answers to critical questions more efficiently than any alternative method. The gold standard for research, the Tegus platform delivers unmatched access to timely, qualitative insights through the largest and most differentiated expert call transcript database. With over 60,000 transcripts spanning 22,000 public and private companies, investors can accelerate their fundamental research process by discovering highly-differentiated and reliable insights that can't be found anywhere else in the market. As a listener, drive your next investment thesis forward with Tegus for free at tegus.co/patrick. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00) Welcome to Invest Like the Best (03:41) First question – Danny's experience as a tour guide in Italy (08:17) Why hospitality is the center of business focus (08:19) Setting the Table: The Transforming Power of Hospitality in Business (11:50) Early lessons at creating an environment of hospitality  (15:17) His strategy ABCD and learning from a trout fisherman relate and relate to hospitality (20:45) Scaling hospitality  (24:56) What kind of people make a hospitality business work (29:34) How to be an effective leader (33:00) Handling mistakes well in the role of hospitality  (36:28) Creating the spark in the early part of entrepreneurial ventures (40:32) When its time to start something new vs expand something you are already doing (45:52) The excellence reflex and an example of this in his career (50:25) Kindest thing anyone has done for him

We're stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith's Vesper recipe — and don't forget to subscribe! Patrick Smith's Vesper Recipe Ingredients - 2 ounces London Dry gin - 1 ounce vodka - 1 ounce of Tempus Fugit Kina L'Aéro d'Or Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Since quietly taking the helm of Union Square Cafe in New York City, chef Lena Ciardullo has been turning out some of the best Italian-based food in town ... not bad for a woman who majored in communications in college before deciding to pursue a kitchen career. Recently, Lena sat down with Andrew at Union Square Cafe to discuss her own Italian roots, the time she spent in Italy, the pros and cons of spending her entire post-school career with the same restaurant group, and her philosophies of training and education.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

#35.  Meet Ron Parker, the visionary founder of Hospitality Multiple (HMx), a cutting-edge company designed specifically for the hospitality industry. Ron is not only the mastermind behind HMx but also the Chief Operating Officer of the Jose Andres Group, overseeing operations ranging from prestigious 2-Michelin starred restaurants to groundbreaking small plates establishments and bustling fast-casual eateries and food halls.In this engaging conversation with meez CEO Josh Sharkey, Ron delves into the fascinating intersection of culinary artistry and entrepreneurship. They discuss why chefs often make exceptional entrepreneurs and gain valuable insights as Ron shares his wealth of experience.Ron and Josh go into the innovative details of HMx, a platform crafted to assist hospitality owners in raising funds, forging crucial business connections, vetting industry resources, and securing mentorship. Ron also talks about his history with the culinary industry and touches on his past roles as CEO of Related Restaurant Group, Chief Operating Officer for Danny Meyer's Union Square Hospitality Group, and Director of Operations for Restaurant Associate's Sports & Entertainment division.Where to find Ron Parker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:42) Ron's hospitality background(05:43) How Ron fell in love with cooking(07:17) How being a cook has influenced Ron's work today(10:50) The things Ron has learned from opening multiple restaurants(15:04) Ron's goal of maintaining human connection in hospitality(18:16) Ron's experience with USHG and Related Hospitality(29:59) HMx's goal to help chefs understand best practices(33:06) HMx 101(39:49) HMx's mentor program(43:04) How to get involved in HMx(50:30) Jose Andres Group and what Ron is most excited for

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Adam Riess, owner of Adam Riess Co, who has more than 35 years of experience in the restaurant industry from dishwashing to partnerships, ownership, investments and consulting. Among his roles, Adam worked for Union Square Hospitality Group for seven years through 2010, before working for himself (ProCIBO) and managing restaurant openings, including North End Grill, Alder, Giovani Rana and Marta. His focus now at Adam Riess Co is strategic financial consulting, business plans, openings, industry investments and occasional teaching gigs. His most recent opening was Stretch Pizza and current clients include Blue Hill at Stone Barns Center and Caffe Panna. Adam is a partner at Itani Ramen and Yonsei Handrolls, both in Oakland, CA, as well as at Kru, a Thai restaurant in Brooklyn, NY, and Board Treasurer at Heritage Radio Network. ** Content Warning: today's show includes a brief discussion about suicide and mental health. Some mental health resources for the hospitality industry and beyond include The 988 Suicide & Crisis Lifeline (988lifeline.org), Restaurant After Hours (restaurantafterhours.org), and Southern Smoke Foundation (SouthernSmoke.org). ** Today's show also features Shari's PR tip to be strategic; Industry News Discussion on The New York Times' The Restaurant List 2023 -- 50 places in the US to be excited about; plus, Shari's Solo Dining experience at Miss Kim in Ann Arbor, MI, a Korean restaurant led by Chef Ji Hye Kim that is part of Zingerman's Community of Businesses; and the final question. Listen at Heritage Radio Network; subscribe/rate/review our show at Apple Podcasts, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Since we've got our Innovation Festival going on this week, here's a quick roundup of business and tech news: United Auto Workers (UAW) deal—the 32-hour week likely not to be a part of it UN General Assembly meets this week: there was a huge climate change protest on Sunday Ukrainian President Volodymyr Zelenskyy's visit with President Biden: to ask for help on a 10-point peace proposal and address the food security crisis Drew Barrymore apologized for her decision to resume production despite the ongoing Writers Guild of America strike and reversed her decision TikTok Shop is the latest social media platform to pivot to e-commerce Orcas are attacking people now . . . ? Or still. But now it might not just be playing and could be actual hunting And then we chatted with Chip Wade, CEO of Union Square Hospitality Group. He told us how he grew up in the hospitality industry and his tips for staying cool in a hot kitchen. USHG operates Gramercy Tavern, Union Square Cafe, and Blue Smoke, among other restaurants.

Mark's the best! He walked into Union Square Cafe more than 30 years ago and only left what became the Danny Meyer-founded Union Square Hospitality Group group recently, having scaled the dizzy heights of a restaurant group that was as iconic and successful as it was disruptive, creating a whole new perspective on how to serve guests and manage the staff that do so, all of which Mark played a large part in. I got to know him better at his last big project at USHG, the ass-kicking Porchlight bar in NY, and we sat down to shoot the shit about just about everything, from being part of Jose Andres' World Kitchen serving people fleeing the war in Ukraine, to diversity 2023-style in restaurant hiring, to the tip controversy (spicy!), to his biggest mistake as a manager, and how he distills that 30 years of expertise to help his consulting clients turbo-charge their business with his new firm, Maynard Consulting. Special thanks to the Institute of Culinary Education in NY  for loaning us a location to record in, and to the one and only Tony Sachs for donating a 50-odd-years-old mini of fine bourbon whisky for us to crack open to get the ball rolling!Maynard Consulting: https://www.maynardconsulting.net  Mark on LinkedIn: https://www.linkedin.com/in/mark-maynard-b8a2976  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

“Business, like life, is all about how you make people feel. It's that simple, and it's that hard. In the end, what's most meaningful is creating positive, uplifting outcomes.” Danny Meyer, founder and Chairman of Union Square Hospitality Group, whose restaurants have won an unprecedented 28 James Beard Awards, several three Michelin stars, and a Julia Child Award, says he once thought he was primarily in the business of serving good food but learned that food is secondary to something that matters even more. He shares on delivering uplifting outcomes and outstanding hospitality. 

The most direct path to success is to follow in the footsteps of the already successful. After 30 years in various leadership positions at the famed Union Square Hospitality Group, Mark Maynard decided to go independent. Rather than starting his own restaurant, he's chosen to help other restaurateurs implement the best practices of his former employer. Today we discuss the strategies that made Union Square so successful and tools we can use to achieve the same. For more information on Mark, visit https://www.maynardconsulting.net/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Chip Wade was hand-picked by Danny Meyer in 2022 to succeed him as the CEO of Union Square Hospitality Group in New York City, shepherding the brand into the post-pandemic landscape. Chip has held positions in operational leadership for restaurants like Red Lobster, Legal Sea Foods, and TGI Fridays. He is an industry veteran, and is now going to helm the ship of an iconic group of New York City restaurants.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group LavazzaFollow Our Guest:Official Site: USHG.comInstagram: @USHGNYC Hosted on Acast. See acast.com/privacy for more information.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Lena Ciardullo is the executive chef at Manhattan's Union Square Cafe, the much-loved restaurant and cornerstone of Danny Meyer's legendary Union Square Hospitality Group. Lena has worked for USHG ever since she graduated from the Culinary Institute of America and has had an impressive career. She joins host Kerry Diamond to talk about the road to becoming a chef, translating her dreams about food to the plate, motherhood, and more. In the second half of the show, it's Camilla Velasquez and Emily Weinstein from The New York Times. Camilla is the General Manager of New York Times Cooking and Emily is the Food and Cooking Editor, and they join Kerry to chat about The New York Times Cooking Emoji Line. Text your fave fruit or veg emoji to 361-COOK-NYT and you will get a free recipe in exchange. Don't try to outsmart The Times with an ice cream or pizza emoji. (We did that for you. The Times will politely shut you down.)Thank you to OpenTable for supporting today's show. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lena: Instagram, Union Square Cafe, Union Square Hospitality GroupMore on NYT Cooking: Instagram, website

Today we're chatting with Michael Shain who, after long stints as a member of the leadership team at Union Square Hospitality Group and Death and Co., has decided to strike out on his own. In our conversation today we discuss, in a granular way, what makes a restaurant successful and the tools at our disposal to accomplish exactly that. For more information on Michael, visit https://greathandshospitality.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Meta has officially debuted its Twitter-like messaging app “Threads,” which the company is pitching as Instagram's “text-based conversation app.” Just sixteen hours after launch, the social network had surpassed 30 million signups. Joanna Stern, Wall Street Journal senior personal technology columnist, discusses the launch of Threads and the challenge it poses to Twitter. 30% of Americans think tipping culture is “out of control,” according to a new survey. Joe Kernen, Becky Quick, and Andrew Ross Sorkin debrief on when they're tipping–and how much. Shake Shack founder Danny Meyer weighs in on tipping, too; the Union Square Hospitality Group founder and executive chairman explains his perspective on tips, the labor market, and the state of the consumer. Plus, hedge funder Bill Ackman has changed his mind about vaccines. In this episode:Joanna Stern, @JoannaSternDanny Meyer, @dhmeyerJoe Kernen, @JoeSquawkAndrew Ross Sorkin, @andrewrsorkinBecky Quick, @BeckyQuickCameron Costa, @CameronCostaNY

John Golden talks to Union Square Hospitality Group Chief Marketing Officer Marissa Freeman about branding and customer experience in this podcast. Freeman stresses understanding the customer journey and aligning brand values with partnerships. She emphasizes hospitality's role in customer satisfaction and brand success. Freeman discusses how Union Square Hospitality Group applies Danny Meyer's "Setting the Table" lessons. She discusses their brands and Hospitality Quotient leadership and development practice.  

How have urban markets changed since the pandemic? This week's episode of the Restaurant Business podcast “A Deeper Dive” features Chip Wade, the CEO of Union Square Hospitality Group. Wade has a long and distinguished career in the restaurant industry. He was named CEO of Union Square last year after working with the company since 2019. Before that he worked for 17 years with Darden Restaurants and had previously worked with Legal Sea Foods and Carlson Restaurants. We talk about a wide range of issues. He provides some interesting insight on how the New York market is different now than it was in 2019 before the pandemic and how the company has adjusted. He discusses adjusting to that business while also talking about adjusting to what he calls a "new workforce dynamic" these days. We also talk about all kinds of other topics, including an update on the Union Square business, building and maintaining a strong culture inside of restaurants and how the transition has gone since he took over as CEO from Danny Meyer. It's a great conversation with the CEO of Union Square Hospitality Group so please check it out.

Danny Meyer is a restaurateur and the founder of Union Square Hospitality Group. His claim to fame includes Union Square Cafe, Gramercy Tavern, Shake Shack and other iconic dining institutions.  In this episode, Danny shares with us about what he calls “Enlightened Hospitality” and the importance of how you make your customers feel. This is part 2 of our interview with Danny Meyer. You can Check out Part 1 of this conversation here or watch the full interview on our Youtube channel.    Key Points: Leading with Generosity  Scaling to multiple restaurants Making a place for people to grow Resources/Links:  Union Square Hospitality Group Podcast Website  The Entrepreneur's Studio is powered by Heartland. Making every day work better. 

On today's episode of All in the Industry®, Shari Bayer's guest is Chip Wade, Chief Executive Officer of Union Square Hospitality Group (USHG), which was founded by Danny Meyer with the opening of Union Square Café in 1985, and now extends beyond the walls of its eateries, offering event services, partnerships, and business development. As CEO, a title he has had since 2022, Chip is responsible for further enhancing and evolving the company's culture, driving an even greater experience for guests, and bolstering the excellence and growth of its businesses. Chip joined the USHG Executive team as President, in 2019, following a rich 30-year career in operational leadership in the hospitality industry. Prior to joining USHG, Chip spent 17 years in leadership with Darden Restaurants, where he oversaw all operating functions, drove best-in-industry people metrics, and enhanced financial performance for a number of Darden's high-growth brands. He also served as Chief Operating Offer for Legal Sea Foods in Boston, Massachusetts, in which capacity he led all operations for the family-owned group's 31 restaurants, and oversaw the launch of the Legal Test Kitchen concept. Today's show also features Shari's PR tip to endorse endorsements; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards Nominees; plus, Shari's Solo Dining experience at Bad Roman, a new, modern, maximalist Italian restaurant from Quality Branded in Columbus Circle, NYC. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook ** And if you're in the Philly area, please join Shari on Sunday, April 16th for a panel previewing her book, CHEFWISE, in a discussion through the lens of women in hospitality with Sisterly Love Collective members. The complimentary panel will take place during Philly Chef Conference from 3PM to 4:30PM at The Study at University City (20 S. 33rd St, Philadelphia, PA). RSVPs required. For more information, go to: thestudyatuniversitycity.com. Hope to see you there! **Photo Courtesy of Chip Wade.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Thomas Allan, chef of New York City's The Modern, a Union Square Hospitality Group restaurant in the Museum of Modern Art, has achieved a lot in his thirty-five years. A young veteran of Per Se and Eleven Madison Park, and a former Bocuse d'Or competitor, he currently oversees a kitchen that has dependably earned two Michelin stars. In this deeply personal conversation, Thomas details a peripatetic childhood that found him living in England, Canada, and Texas by the time he reached high school; why he chose cooking as a career; and the changes he's made to The Modern's kitchen culture as the restaurant defines itself in the later stages of the pandemic.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 

Back in March of 2020, Danny Meyer laid off 2,000 people — that's 80 percent of staff at Union Square Hospitality Group, representing 20+ restaurants across the country. It was a heartbreaking decision made with full understanding of the impacts, short and long-term — or as much as can possibly be known in this volatile time. In this special episode, Danny shares why and how he acted so quickly, the process he and his team used to make this decision, the impact of the layoff, and what comes next for his industry.Read a transcript of this episode: https://mastersofscale.com/danny-meyer-layoffs/Subscribe to the Masters of Scale weekly newsletter at http://eepurl.com/dlirtXSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When Tacombi founder and CEO Dario Wolos reflects upon the origins and development of his Mexican-inspired restaurant chain, he gets a bit nostalgic.   Launched out of a retrofitted VW bus parked on the shores of Playa del Carmen, Tacombi was born out of Wolos' passion to share Mexican culture through authentic food, hospitality and experiences.  Sixteen years after selling its first taco, Tacombi is in the midst of a major expansion during which it will open at least 75 new locations across the U.S. over the next five years. The growth plan is supported by a $27.5 million funding round that the company completed in December 2021 and was led by Enlightened Hospitality Investments, the growth equity fund affiliated with restaurateur Danny Meyer's Union Square Hospitality Group. Meanwhile, Tacombi's consumer packaged goods brand, Vista Hermosa, which markets tortilla chips, corn and flour tortillas and a new line of frozen burritos, is rapidly expanding its retail footprint to over 800 stores including Whole Foods and Bristol Farms. Tacombi is Wolos' life's work – he conceived the concept as a teenager – and although the new restaurants and retail expansion will bring his vision closer to reality, the journey and experiences that came with it have come to define who he is as an entrepreneur and a leader. In this episode, Wolos spoke about how he applied learnings from the early days of Tacombi to its current business operations, how the timing of Tacombi's launch and development in the U.S. has benefited its growth, why he described the creation of a CPG brand as a natural evolution for the company and the decision to align with Danny Meyer and Enlightened Hospitality. Show notes: 0:45: Dario Wolos, Founder/CEO, Tacombi & Vista Hermosa – Taste Radio editor Ray Latif met with Wolos at Tacombi's “oficina” in New York City, where the entrepreneur spoke about setting down roots in the Bowery neighborhood, Vista Hermosa's new Burrito Bueno line, what spurred his decision to exit a hot market for startup tech and why he chose to launch Tacombi in Mexico. He also explained how the diaspora of Mexican immigrants in the U.S. helped generate greater interest in the country's cuisine and authentic food, why sourcing high quality produce is challenging and yet key to Tacombi's menu strategy and how the creation of Vista Hermosa aligned with the restaurant's focus on authenticity and premium ingredients. Later, Wolos spoke about how Tacombi is attempting to reach consumers at every touchpoint, including online, how the company was bootstrapped until the deal with Enlightened Hospitality and why he reflects upon the past when considering the accelerated pace for opening new restaurants.   Brands in this episode:  Tacombi, Vista Hermosa

Read the entire Distillation of Danny Meyer HERE Also checkout past Dillations of people like Michael Jordan, Bob Iger, Josh Waitzkin & many more by CLICKING HERE Danny Meyer is the Founder & Executive Chairman of Union Square Hospitality Group and a lifelong restaurateur. Danny grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.  Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996)  This Distillation will unpack the signature business and life principles that translate to a wide range of industries that I've learned from Danny over the years. The main themes being unpacked are:  Understanding the importance of Hospitality for every business.  The never ending pursuit of excellence.  The keys to leadership and the ways to develop other leaders.  The essential frameworks and practices for hiring & building culture.  How to use mistakes to your advantage.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

What a joy it is to have Claudia Fleming live in the studio. Claudia is the executive pastry director of Union Square Hospitality Group and the author of the new cookbook Delectable: Sweet and Savory Baking. But many listeners may know Claudia best from her iconic (and once out of print) first cookbook, The Last Course. In this episode, we dive into Claudia's long career working in New York City restaurants and writing books. We find out how the pandemic brought a great opportunity to write Delectable, a book that I think should be considered a modern baking classic. I also pick her brain about some of life's biggest baking mysteries. It's so cool getting to know Claudia Fleming a bit better. Also on the show, we catch up with the cofounders of the amazing food magazine Cake Zine. Aliza Abarbanel and Tanya Bush talk about the theme of their latest issue and what makes their partnership so sweet. It's a great talk with two rising stars in food media.More from Claudia Fleming:The Tart That Launched a Thousand Tarts [TASTE]A Legendary Pastry Chef Returns to New York City [Food & Wine] Rekindling the Flame at Danny Meyer's Ci Siamo [The New York Times]How the Budino Craze Swept Across America [TASTE]Buy: Cake Zine

After slashing his NYC restaurant team from 2,400 people to just 45 in the teeth of the pandemic, Danny Meyer has rebuilt Union Square Hospitality Group back to its former size. But in his fifth appearance on Rapid Response since Covid struck, Danny says he isn't yet triumphant. With inflation creating fresh challenges even at Shake Shack, Danny shares lessons on the good and bad of leading through a crisis, plus explains why he's handed off his CEO title — and where he finds inspiration to fuel new innovations.Read a transcript of this interview at: mastersofscale.comSubscribe to the Masters of Scale weekly newsletter at http://eepurl.com/dlirtXSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

All three averages fell, and Jim Cramer's breaking down what today's turn in the market means for investors. Then, Take-Two Interactive CEO Strauss Zelnick sits down with Cramer to share more about his company's fiscal first quarter results. Next, Cramer is talking to Union Square Hospitality Group's CEO Danny Meyers, as the two review the food service industry and how much it's changed since 2009. Plus, Planet Fitness CEO Chris Rondeau.