Summary of Danny Meyer's Setting the Table , livre ebook

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42 pages

English

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Please note: This is a companion version & not the original book.
Sample Book Insights:
#1 I’ve learned more about life from people than from books. I’m on the road a lot, and when I travel, I visit food markets, pastry shops, butchers, and grocery stores. I read menus posted outside restaurants. I watch the residents argue back and forth with the merchants over the virtues of their wares.
#2 I have always been curious about what people eat, and as I grew up, I developed a fascination with food. I would swap and share sandwiches with other kids at school, not because the other kids’ lunches were better, but because this was the best way to learn about another family.
#3 I have a passion for discovering the best food and restaurants, and I have applied this passion to the restaurant business. I have a list of ten things that can be expected from an Indian restaurant in New York, and then I ask myself what Tabla might add to these expectations.
#4 My parents, Roxanne and Morton Louis Meyer, had spent the first two years of their marriage in the early 1950s living in the city of Nancy, capital of the French province of Lorraine, where my dad was posted as an army intelligence officer.

Sujets

Industries

Employabilité, métiers et formations

Hospitality

Travel

Tourism

Economics

Business

Industrie

Informations

Publié par	Everest Media LLC
Date de parution	22 mai 2022
Nombre de lectures	0
EAN13	9798822519640
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0100€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Insights on Danny Meyer's Setting the Table
Contents Insights from Chapter 1 Insights from Chapter 2 Insights from Chapter 3 Insights from Chapter 4 Insights from Chapter 5 Insights from Chapter 6 Insights from Chapter 7 Insights from Chapter 8 Insights from Chapter 9 Insights from Chapter 10 Insights from Chapter 11 Insights from Chapter 12 Insights from Chapter 13
Insights from Chapter 1

#1

I’ve learned more about life from people than from books. I’m on the road a lot, and when I travel, I visit food markets, pastry shops, butchers, and grocery stores. I read menus posted outside restaurants. I watch the residents argue back and forth with the merchants over the virtues of their wares.

#2

I have always been curious about what people eat, and as I grew up, I developed a fascination with food. I would swap and share sandwiches with other kids at school, not because the other kids’ lunches were better, but because this was the best way to learn about another family.

#3

I have a passion for discovering the best food and restaurants, and I have applied this passion to the restaurant business. I have a list of ten things that can be expected from an Indian restaurant in New York, and then I ask myself what Tabla might add to these expectations.

#4

My parents, Roxanne and Morton Louis Meyer, had spent the first two years of their marriage in the early 1950s living in the city of Nancy, capital of the French province of Lorraine, where my dad was posted as an army intelligence officer.

#5

My father, who was a travel agent, built up a collection of magazines about France. He would plan customized driving tours for his clients, who loved his attention to detail. His business thrived, and I was proud when I told people my dad had become president of the American Society of Travel Agents.

#6

My father was a hedonist, a gastronome, and a man who passionately savored life. He loved the excitement and risk of the racetrack, and he gave me a taste for it. He was also a businessman, and his company went bankrupt sometime in the late 1960s.

#7

My father, who was also named Irving, was a hotelier in Italy. He was sure that becoming a hotelier would be his ticket to fortune. But he was constantly away from home, dealing with strikes and problems at the hotels.

#8

I have always been afraid to expand my business too quickly. I'm not risk-averse, but I have tight self-control, and I am not a gambler. I go to Saratoga one weekend a year, and losing even a $10 bet at the track bothers me immensely.

#9

My parents had a shared love of modern art, music, and travel. They took vacations alone together at least twice a year, and with us in tow three times a year. They would take us to France when I was seven, and we would go to New England when I was eight.

#10

I was becoming more and more aware of the tension surrounding food as I got older. I was being asked to watch what I ate, but that felt like a punishment, so I ate even more. I was developing my skills for shuttle diplomacy and negotiating, which would later serve me well in business.

#11

I learned to cook at Camp Nebagamon in northern Wisconsin, where I spent six magical summers. I was chosen to be my cabin’s representative when I was twelve, and I did everything but take reservations: I painted a sign, dug the pit, raked the surrounding area, and designed the campsite to look as neat and welcoming as an outdoor restaurant.

#12

I took cooking lessons in my teens, and as one of only two guys in the class, I further than just my culinary interests. I was proud of my recipe for tacos. I had check-signing privileges because my father, a regular at Giovanni’s, loved the place.

#13

I had to prove to myself and Trinity College that I was worthy of being accepted. I got straight A’s during my first term at Trinity. I was motivated by personal pride and anger. I took inspiration from my childhood baseball hero Bob Gibson on the mound for the Cardinals, brushing back a player who’d hit a home run in his previous at-bat.

#14

I was a child of a consultant for LANICA, which allowed me to fly to Europe for just $44 dollars round-trip until I was 21. I fell in love with Rome, Florence, and Venice.

#15

I spent my junior year in Rome studying international politics, the Italian language, and art history. I was always searching for the one unique thing at any restaurant. When I opened my own restaurant in New York, I wanted to incorporate all I had learned in Italy.

#16

I decided to move to New York and start a career there. I was hired by Checkpoint Systems, a small but growing company that manufactured and sold electronic tags and pressure-sensitive labels to stop shoplifters. I became their top salesman, covering the New York metropolitan area and earning nearly $100,000 in commissions.

#17

I loved working for myself out of my own apartment on the East Side. I had built my own little business within a business, and I was enjoying the rewards and opportunities it provided. I was devouring New York.

#18

I had lead the launch of an office in London for Checkpoint, and I was planning on practicing law prelude to a career in politics or public service. But I was lost. The idea of opening a restaurant felt both foreign and like an absolute bull’s-eye.

#19

I would enter the restaurant business with a potent combination of my father’s entrepreneurial spirit and my grandfathers’ legacies of strong business leadership, social responsibility, and philanthropic activism.
Insights from Chapter 2

#1

I first worked as a waiter at Pesca in 1984, a San Francisco-inspired Italian seafood restaurant on East Twenty-second Street. I was jazzed to be in the restaurant business. I was at Pesca for just eight months, but in that time, I worked alongside some extraordinary people who would change my life.

#2

I met a young chef named Michael Romano, who had just returned from a six-year culinary stint in France and Switzerland. I was determined to get into the kitchen. I had never seen anyone handle a knife the way Michael did, and his dishes just seemed to look and taste better than anything else I had seen at Pesca.

#3

In 1984, embarking on a career as a restaurateur was still considered shady and not suitable for people with liberal arts backgrounds. The one legitimate path to owning a restaurant was through the kitchen door.

#4

I began to follow the careers of American culinary stars in the early 1980s. These people were generating change and excitement, and they often had impressive university degrees.

#5

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Summary of Danny Meyer's Setting the Table , livre ebook

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