Danny Meyer Time Quotations

Use your time well. Everyone gets time equally. It doesn't matter how much money you make.

A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.

Today, it's almost the outlier if people are not photographing what they ate and then sharing that in real time.

I think that Shake Shack wouldn't exist had it not been for Twitter. I don't think you would have gotten a hundred New Yorkers to stand in line for an hour if they couldn't have made their time really productive and organized snowball fights, ordered free hot chocolate, and, you know, Instagrammed photos.

During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.

Short of hiring a new staff, consider giving subpar workers a chance to improve. Tell them why they're not measuring up and give them a set amount of time to make specific improvements.