New York restaurateur Danny Meyer’s recently published book, “Setting the Table: The Transforming Power of Hospitality in Business,” is said to have become required reading for managers at several restaurant companies.Meyer, who opened his first restaurant, Union Square Cafe, in Manhattan 21 years ago, tells in the book how he went from operating that single location to heading a multiconcept fine-dining company that’s acclaimed for its employee-oriented service culture. His ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?