Setting the Table: The Transforming Power of Hospitality in Business | Danny Meyer

Setting the Table: The Transforming Power of Hospitality in Business | Danny Meyer | Wonderful Insights on the Hospitality Business

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Setting the Table:...

	Setting the Table: The Transforming Power of Hospitality in Business Danny Meyer Harper Paperbacks, 2008 - 336 pages average customer review:based on 34 reviews view larger image
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highly recommended

At age twenty-seven, Danny Meyer launched his groundbreaking Union Square Cafe?the first of his innovative and revered New York City institutions. Twenty-three years later, he is CEO of one of the world's most dynamic restaurant organizations. Now Danny shares the groundbreaking business philosophy that serves as the foundation for every success he has achieved: "the virtuous cycle of enlightened hospitality." By putting the power of hospitality to work in a new and counterintuitive way?applying it first and foremost to his employees, and then to guests, community, suppliers, and investors?Danny has consistently beaten the odds while setting the competitive bar in one of the toughest trades around.

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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An Advertising Book in Disguise

I was about to leave for vacation, and was looking for a beach read. Danny Meyer had been generous enough to supply an endorsement for my book, The Art of Client Service, so the least I could do was buy his book.

I am very glad I did.

Setting the Table certainly is a book on how to provide superior hospitality to customers, but it's more than that: it's the best book I've read on what it means to provide service to clients in ANY business. Its candor, humility, and generosity of spirit are reflected in all the lessons Danny learned, applied, and now recounts as he grew to be a leader.

My only quibble, and it is a small one, is that the book lacks an index. I assume this was a conscious decision on Danny's part, possibly because he does not view Setting the Table as a "how to" guide. But the reality is, the book is loaded with practical advice on how to build and sustain enduring client relationships. An index would help readers refer to lessons that inspired or motivated them.

My one regret is that I failed to include Setting the Table in my book's annotated bibliography of the 20 titles advertising people should read. I will, however, add it to the Art of Client Service website. And most important of all, I will recommend the book to all my advertising industry colleagues.

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Wonderful Insights on the Hospitality Business

This is one of the best books I have ever read on the hospitality business. Given that it is the industry that I am in, I probably found it more entertaining and insightful than many may who are NOT in the industry. Either way, a great read.

Hospitality defined!

A great book that describes how to create customers for life, with "enlightened hospitality", creating an outstanding customer experience, based on a dialog with the customer. As he puts it "picking up the rocks" (to find the info) and "connecting the dots", a process that could and should be copied for every business.

His passion for food comes across the written page, its contagious.
I'm not a wine drinker but his passion made me want to give it a try.

I never been to one of his restaurants but I now see a trip to New York to visit his restaurants.

Highly recommended not only for restaurateurs, but for every business that has contact with customers.

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THE book for anyone dealing with customers

One of the best business books I've ever read. Danny really "gets it" as far as treating his employees and customers like family and VERY important people. THIS is why he is so successful with the top restaurants in NYC. A MUST read for anyone in sales or who deals with customers and employees on a daily basis

Beginning restaurateurs, this you must read

The restaurant business begins with a vision well founded on food knowledge. Having had great and many good meals helps. But the lessons of this book are many: the best is his order of priorities....first the employees, then the customers, then the suppliers and last the investors. Brilliant.

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reviews: page 1, 2, 3, 4, 5, 6, 7

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