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Review
Any restauranteur, for that matter any businessperson or entrepreneur should read this book. Danny Meyer runs a great business and a terrific book. --Gordon Ransay
When London restauranteurs discuss their New York counterparts the name Danny Meyer is invariably at the forefront - and none of us has articulated better just how to make a restaurant, or indeed any service business outstanding. --Jeremy King, co founder of Le Caprice, The Ivy, J Sheekey, The Wolseley and St Alban
When London restauranteurs discuss their New York counterparts the name Danny Meyer is invariably at the forefront - and none of us has articulated better just how to make a restaurant, or indeed any service business outstanding. --Jeremy King, co founder of Le Caprice, The Ivy, J Sheekey, The Wolseley and St Alban
Synopsis
A wonderfully absorbing story, this is part autobiography of a man who became rich and successful by leaving profit last on his list of priorities, and part business book that shows how to get rich by treating your staff and customers incredibly well. Springing from his abiding love for the technical proficiency of the French and the comforting warmth and hospitality of the Italians, and fusing these with the American service ethic, Danny Meyer has created an empire with thousands of devoted fans. Time spent reading his fascinating story is as enjoyable as time in one of his restaurants, and will inspire others to write their business plans backwards and become more successful as a result.
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