Profile on a Ceo

CEO Profile

Danny Meyer

CEO of Union Square Hospitality Group

Bianca Fischle

Samantha Dubois

Tameka Haywood

Fred Wearing

MAN 314

November 25, 2013

Danny Meyer was born and raised in St. Louis, Missouri. He grew up in a family that appreciated great food, cooking, get-togethers, travel and hospitality. Because of his father’s travel business, Danny spent much of his childhood eating, visiting near and far-away places, and sowing the seeds for his future passion for food, wine, and a successful career in the hospitality industry. This is the reason he later became CEO of the Union Square Hospitality Group (USHG). Over the past 27 years, (USHG) has created and operated several fine dining restaurants, a number of urban barbecue joints, a feel-good jazz club, a road-side hotdog stand that became one of New York’s favorite burger restaurants, a roman trattoria, four modern museum restaurants and cafes, an off-premise, restaurant-quality catering company, and even a learning and training company.

In 1985, at age 27, Danny launched Union Square Cafe, pioneering a new breed of American eatery pairing imaginative food and wine with caring hospitality, comfortable surroundings and outstanding value. In 1994, Danny opened Gramercy Tavern, offering refined American cuisine in a historic landmark building. In late 1998, Danny welcomed guests to two more restaurants, Eleven Madison Park and Tabla. In spring 2002, USHG opened Blue Smoke and Jazz Standard, offering mouthwatering real pit barbecue and world-class live jazz. In the summer of 2004, USHG launched Shake Shack, a modern-day roadside burger stand. Since then, new Shake Shack locations have opened across the east coast and internationally.

         In December 2005, USHG launched a full-service catering and sports and entertainment business, Union Square Events. In November 2009, USHG opened Maialino, a Roman-style trattoria in the Gramercy Park Hotel. The following February, USHG launched Hospitality Quotient, a learning and consulting business. In March of 2011, the company opened Untitled, a farm-to-table coffee shop at the Whitney Museum of American Art. In January of 2012, USHG opened North End Grill, an American bar and grill located in Battery Park City.

The philosophy of the Union Square Hospitality Group is to have enlightened hospitality. “Enlightened Hospitality is a virtuous cycle that perpetuates the positive energy that drives us toward our goals.” USHG makes sure that they take care of their employees first. According to USHG, “to be champions, we need a team that supports all the individual players.” Their next priority is to their guests, then community, suppliers and investors.

Values are things that are held with importance, usefulness, and worth. Danny Meyer wrote a book called “Setting the Table,” in his book he says that; “wherever your center lies, know it, name it, stick to it and believe in it. Everyone who works with you will know what matters to you and will respect and appreciate your unwavering values.” My understanding is that Mr. Meyer values is to always be yourself and be proud of it, and as a restaurateur he values creating a homely atmosphere where both guests and workers are comfortable in. What moved me about his statement is “Everyone who works with you,” not for you but “with you.” This shows that Mr. Meyer understands that his values may be looked differently by others, but becoming an effective leader takes time and patience, having patience to teach others who works for you or with you; creates a positive work space and it allows you to teach others about who you are and what you stand for as a person and a restaurateur.