2024-08-06
33 分钟At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts
Ted audio collective.
More than anything, your job is going to be to do so many thoughtful things for each other that by the end of the day, you're going to go.
That was like playing tennis with some really good friends.
Hey, everyone, it's Adam Grant.
Welcome back to rethinking my podcast on the science of what makes us tick with the TEd audio Collective.
I'm an organizational psychologist, and I'm taking you inside the minds of fascinating people to explore new thoughts and new ways of thinking.
My guest today is Danny Meyer, founder of Shake Shack and the Union Square Hospitality group.
He joined me for a live conversation at the Wharton People analytics conference, where we dug into how to foster a healthy work environment.
Danny's an ideal person for that discussion.
He's one of my role models for building a culture of generosity.
I will tell you time and time again, while we can fake it, if our team is not feeling jazzed, coming to work and feeling motivated by being surrounded by people with whom they have lots and lots of respect and trust, you will taste that.
Your food will not taste as good.
The hospitality will not be as good.
Danny's book, setting the table, is a must read for anyone who cares about food, hospitality, and service or leadership.
And this conversation will definitely give you a taste of what makes him a great boss.
Danny, welcome back to Wharton.
Great to be here.
Danny, I think that what a lot of people don't realize is you've not just been a pioneer in the way that you've made food, you've also transformed the way that a lot of people think about frontline work culture.
And that's a big part of what we want to talk about today.
So can you start just by telling us a little bit about your founding philosophy of how did you decide what you wanted your values to be as a restaurateur?