Click this link to purchase from Amazon.
Click this link to purchase from Audible.
Deepak Shukla’s Notes On Setting the Table by Danny Meyer – Notes :
Hey guys,
I finished reading this book on the 10th of January, 2021.
Here’s a synopsis of the book I grabbed from Amazon:
“Seventy-five per cent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality.”
And here are my actual notes I took whilst I was listening to this on Audible:
- Always go that extra mile for your clients
- Mistakes are the best opportunity for business development
- When the economy shit this is the best time to play offence
- Will this lead to today dollars tomorrow dollars or never dollars
- Hiring Managers Criteria
[convertful id=”197358″]
- Hiring Managers Criteria
- Self-awareness
- Best team members have a constant desire to improve and want to be challenged and stretched
- Constantly encourage people to improve and believe they can do it
- Bottom up manager who subscribes to the notion of servant leadership
- Constant gentle pressure within your business
- Make the best people on your team the minimum standard
- Build continuity in people and food by documenting absolutely everything
- We’ll create a job that doesn’t exist just to get excellent people on our team
- The excellence reflex – interview for proactivity and taking executive decisions to drive the business forward
- Emotional job performance is rated at 51% and technical ability at 49%
- I love your food and it’s fantastic but what I really love is the way your people are!
- Enlightened hospitality – why can’t people get amazing customer service and experience at cheap prices?
- Who actually came up with that ‘rule’ – there are no rules just stereotypes
- Remembering patrons faces and giving them their order just as they make their way to the queue
