Key facts
- Danny Meyer, founder of Union Square Hospitality Group, has released a new memoir.
- The memoir revisits business blunders and the lessons learned from them.
- Meyer's ventures include Shake Shack, Gramercy Tavern, and The Modern.
- In 2010, Meyer's restaurant Tabla closed, which he attributed to its specific Indian cuisine.
- In 2015, Meyer implemented a no-tipping policy across his restaurants, which led to price increases and staff departures.
- Union Square Hospitality Group received between $11.4 and $27 million in Paycheck Protection Program loans during the COVID-19 pandemic.
Restaurateur Danny Meyer, the visionary behind Union Square Hospitality Group (USHG) and the popular Shake Shack chain, has released a new memoir that delves into the business missteps and valuable lessons learned throughout his career. The book revisits pivotal moments, including restaurant closures and strategic decisions that shaped his approach to hospitality.
Meyer, born in 1958, opened his first restaurant, Union Square Cafe, in 1985. His extensive portfolio includes Gramercy Tavern, The Modern, and Maialino, among others. USHG also operates catering divisions and concessions at major sports venues.
In 2010, Meyer experienced his first restaurant closure with Tabla, which he attributed to the specificity of its Indian cuisine. Later, in 2015, he announced a company-wide shift to eliminate tipping, a move that resulted in approximately a 21 percent price increase and led to a significant portion of his staff departing. During the COVID-19 pandemic, Meyer's company, Union Square Hospitality Group, received between $11.4 and $27 million in Paycheck Protection Program loans, a decision he had previously questioned for other businesses.
Meyer is also the author of "Setting the Table," a New York Times bestseller that explores the power of hospitality.