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In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts— for and to —express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs . That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

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书籍介绍

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts— for and to —express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs . That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

• 作者：张仙客 发布时间：2015-07-09 13:42:51

  但愿中国多一些加贺，少一些福尔摩斯

• 作者：完美的真空 发布时间：2020-09-29 16:16:18

  先说缺点，支线太多，读着乱，而且作者采用的几乎都是抒情+现实主义的手法，结构上一散就很容易有深度不足的问题，近几年的几部，如《群山之巅》《候鸟的勇敢》都是如此。接着是优点，就不管迟子建的哪本书，一打开都是特别强烈的抒情感和生活气息，基本没变过，也是我一直喜欢的地方。所以迟子建以后只要出书，我想我都会看的，就这。

• 作者：宝宝TWO 发布时间：2015-07-24 12:46:32

  文笔很好，但是sex和crime不是我的菜

• 作者：四月 发布时间：2023-11-30 21:50:03

  蛮读……有人指导，自己实践

• 作者：瓷猫猫 发布时间：2021-07-07 16:54:56

  爵士们的乡间城堡的恩怨情仇

• 作者：Pack_Up_Sorrow 发布时间：2022-03-07 20:03:38

  希望自己能有娴熟的驾驶技术，或者有一个强健的身体，再加上一个去西藏的机会。

• 客官您里请

  作者：满纸烟岚 发布时间：2009-04-16 21:34:18

      小说家福斯特举过一个有趣的例子：“国王死了，王后也死了。”这是事实。“国王死了，王后也伤心而死。”这是小说。“国王死了，王后在花园里散步。”这是好看的小说。

      我们去餐馆，量大价廉环境卫生，这是吃饭。服务热情器皿精致菜肴美味，这是用餐。服务员体贴如家人，老板是全能选手，你置身于一个精细美食王国，自始至终有一种强烈被重视的感觉，这是享受。

      把吃饭和文学联想到一起，是受了丹尼·迈耶的启发，他，今年27岁，却已是世界最具活力的餐饮业集团掌门人，旗下11家各具特色的餐馆，每一个都出类拔萃，成为行业翘楚。在他的新书《欢迎光临》里，他自豪地宣称，美国最权威的餐饮业鉴定师给他的评价是，“市中心出版界人士一到午餐时间就心头挥之不去的地方”。

      这句话让我艳羡了好久。同为出版界人士，我每天都会为午餐去哪里吃而发愁，打一枪换一个地儿，从来没遇上过那“一到午餐时间就心头挥之不去的地方”，每次在一个餐馆吃完我都咬牙切齿地发誓，以后再也不来这个鬼地方了。

      突发奇想，其实这本书特别适合送给奥运氛围中的市民，因为通篇所讲并不只是简单的餐饮服务管理经验，而是向我们传达“热情好客的力量”。这恰恰是不断富强的中国人民所急需恶补的课程。

      大多数婴儿在出生的瞬间，都能收到四份人生礼物：注视，微笑，拥抱，食物。长大后的一生中还会收到更多的礼物，但绝不会超越这四种。因为这四种礼物代表的是最纯粹的“热情好客的交流”。

      太久时间里，我们误会了“热情好客”这几个看似简单的字。

      例一：我们以为在饭店门口站两个穿旗袍的浓妆艳抹的人肉录音机，嘴里不停重复着“欢迎光临”，但心里却在盘算着晚上的约会，这就叫热情好客。

      例二：我们以为服务员多鞠几个躬，多点几下头，门帘子掀得再高点，甚至再来个跪式服务，这就叫殷勤周到。

      例三：我们以为在商场里像强力胶一样紧紧粘在浏览商品的顾客屁股后面，口惹悬河地推销，讲解，劝说，评论，这就叫贴身服务。

      丹尼会微笑着告诉你，例一是虚假的热情好客，例二是卑微的热情好客，例三是过分的热情好客。

      瞧瞧丹尼的一天是怎样过的吧，布置餐桌，检查顾客外套，擦掉溅出的汤水，捡起地板上掉落的橄榄核，给过生日的女士送上巧克力蛋糕，为丢钱包的太太寻回失物，修理一台旧冰箱，改装为“医药箱”，所谓“药品”就是安抚顾客愤怒情绪的甜酒，帮一对夫妇预订歌剧院的票，为要向亲密爱人求婚的男士选择一张最浪漫的桌子，然后，那只装在顾客LV皮箱里的狗，他也全力以赴地遛完了。

      他欣赏着清理干净的餐桌，服务生开启酒瓶，轻轻倒入杯中的泰然自若，那芭蕾舞般的优雅让他喜不自禁，他的一天在满足和微笑中结束。

      对于丹尼来说，热情好客是所有深思熟虑，充满关切，优雅大方的总和。

      如果说，一个不想当厨师的裁缝不是一个好司机，那么，一个不想当外交官的导演不是一个优秀的餐馆经理。

      我想起古代那些酒肆茶楼，门口挑面旗子，客人刚一落马，先就有小二搭着毛巾喜滋滋迎出来，高声吆喝，客官您里头请，声传万里，唯恐后山的狼招不来似的。进得门来，又是勤快利索的小二来回招呼，上酒上菜，报菜名好比相声里的贯口，嘴皮子倍儿溜。

      难怪武松在那景阳冈连吃三盘牛肉连喝三大碗酒，吃饱喝足上山打老虎，这就是热情好客的力量啊。

   

   

• 顾客体验，另推荐同类型两本书

  作者：W 发布时间：2011-06-30 18:30:31