Download PDF Setting the Table: The Transforming Power of Hospitality in Business, by Danny Meyer
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Setting the Table: The Transforming Power of Hospitality in Business, by Danny Meyer
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Review
“Danny Meyer, restaurateur nonpareil, shares his never-fail recipe for business success.” (Vanity Fair)“Restaurateur Danny Meyer offers a rich menu of business tips.” (Time magazine)“Anyone in the hospitality industry would do well to consult ‘Setting the Table’.” (Wall Street Journal)
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From the Back Cover
A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.
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Product details
Paperback: 336 pages
Publisher: Harper Perennial; Reprint edition (January 29, 2008)
Language: English
ISBN-10: 0060742763
ISBN-13: 978-0060742768
Product Dimensions:
5.3 x 0.8 x 8 inches
Shipping Weight: 10.4 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
416 customer reviews
Amazon Best Sellers Rank:
#2,868 in Books (See Top 100 in Books)
This title is technically well written and easy to read, but expends the vast majority of its pages recounting the writer's own personal and professional history as a restraunteur in New York City, rather than focusing primarily on the lessons of management and hospitality the author states to have learned over his career. While some amount of personal and professional history would be necessary to place the book in context, the author spends so much time on his own story that the book frequently becomes boring at best and self-indulgent at worst. Actual sections dedicated to principles of management and customer service amount to only a chapter or chapter and a half at best, with a few additional pithy maxims inserted here and there throughout the author's various personal recollections. A good read for those interested in personal memoir or the restaurant industry in general, but might leave more to be desired for those in the wider business community.
This book was recommended to me by a chef of a Michelin-rated restaurant as his "bible". I am not a chef, but I wanted to find out what was so important in this book. It is about "enlightened hospitality" as the key to the restaurant business, and this can be extrapolated to any business. The author, Danny Meyer, has set up several successful restaurants in New York, and this is his autobiography. The book is easy to read. The action moves quickly. The flowing anecdotes are interspersed with clear presentations of Meyer's philosophy for handling employees, guests, the community, suppliers, and investors, in that order of priority. I will be studying Meyer's philosophy to see how I can apply it to my own business. I recommend this book to any entrepreneur who wants to be inspired by the experiences of a man who isn't willing to be second-best when it comes to his restaurant business.
A great book for any person in the business world not just the restaurant but also in the corporate world. Like CEOs executive could really benefit from Danny Myers inside thought and strategy that he shares with Dustin is booked. As a chef and restaurant owner I totally can relate and identify with Danny on his for teaching plan in the hospitality business. This book gave me great insight and opened up my mind and my business sense it to a new level. Great job
Danny Meyer lays out some knowledge, wisdom, and business philosophy in this book that is invaluable. Like Danny, much of what I have learned in the Food & Beverage Industry over the years has led me to intuitively come to certain conclusions about how things are to be done. I was really taken aback when I saw many of the same principles on paper in front of me, put there by a hugely successful man in the business. I was beginning to feel like I was alone, or at least a very rare breed, in thinking this way. I've been stuck in a very unprofessional area for the last 6 years and have been trying my best to uphold what I believe are the values in doing business the right way. I have met with much opposition by the ownership in many places here who do not have a background in the business and who see things differently. This has led to a plethora of mediocre establishments and many who can't even be called that. Many are now closed and just get gobbled up by the crappy chains that abound here. I wish every person who owns or plans on opening a restaurant would read this and take it to heart. You may not agree with 100% of it. I know I didn't. But I could not find fault with hardly any of it. Danny is a guy who has heart and soul. He is a shining example of somebody in it for all the right reasons.
Setting the Table by Danny Meyer provides lots of value for business leaders. I ranked this book five stars based on the value alone. The reader should be apprised that the book is written as a memoir of Mr. Meyer's experience in the restaurant business.As a business leader you should study excellence in your industry and outside of your industry and there are numerous take-aways in Setting the Table that can be applied to any business. Here are ten excellent points I took away from Mr. Meyer's book.1. The Excellence Reflex - "A natural reaction to fix something that isn't right, or to improve something that could be better." The excellent reflex is a natural reaction that some people have and cannot be taught. Meyer trains his leaders how hire those that have it.2. Employees can be categorized as Overwhelmers, Whelmers, and Underwhelmers. It is easy to identify Underwhelmers and get rid of them. The most dangerous employees are the Whelmers because "they infuse an organization and its staff with mediocrity...and send a dangerous message to your staff and guests that "average" is acceptable."3. Coaching is correcting with dignity.4. You obtain valuable leadership skills while managing volunteers. It requires you to consistently motivate employees beyond their earnings.5. Create a sense of "shared ownership" with your customers by taking an interest in them and making them feel important. They will view you as a partner instead of a provider.6. ABCD - Always Be Collecting Dots. You should aggressively collect lots of little information about your customer (dots) as they interact with your product or service. Then make the connection between the dots as a mechanism to improve your product or service to all customers.7. Customers may love your product or service but the relationship that they have with you or your employees is what builds loyalty. Therefore you should take every opportunity to exceed expectations to create a lasting relationship.8. Enlightened Hospitality - "We would define our successes and our failures in terms of the degree to which we had championed, first, one another and then our guests, community, suppliers and investors." This is an extremely powerful concept and is rooted in the integrity theme Meyer has throughout the book. You can't expect employees that don't treat each other with respect, who can't be hospitable with one another to then turn around and treat the customer with respect and high levels of hospitality a customer deserves. Poor relationships internal to the organization migrate to poor relationships external to the organization. Ultimately being last on the list benefits the investor by long term organizational success.9. Judge your staff on 51 percent emotional job performance and 49 percent technical job performance. You can always teach technical while emotional is much harder if not impossible to develop. Lack of emotional job performance skills destroys teams and alienates customers.10. "The road to success is paved with mistakes well handled" and "the worst mistake is not to figure out some way to end up in a better place after having made a mistake."The ten points above are obviously more powerful in the context of the book when illustrated with Mr. Meyer's stories and experiences.Dr. James T. Brown PMP PE CSPAuthor, The Handbook of Program Management
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