Setting the Table ISBN 9780060742768 在线下载 pdf mobi 2025 epub 电子版

At age twenty-seven, Danny Meyer launched his groundbreaking

Union Square Cafe—the first of his innovative and revered New York

City institutions. Twenty-three years later, he is CEO of one of

the world's most dynamic restaurant organizations. Now Danny shares

the groundbreaking business philosophy that serves as the

foundation for every success he has achieved: "the virtuous cycle

of enlightened hospitality." By putting the power of hospitality to

work in a new and counterintuitive way—applying it first and

foremost to his employees, and then to guests, community,

suppliers, and investors—Danny has consistently beaten the odds

while setting the competitive bar in one of the toughest trades

around.

A landmark, bestselling business book and a fascinating

behind-the-scenes history of the creation of Danny's most famous

eating establishments, Setting the Table is a treasure trove

of valuable, innovative insights applicable to any business or

organization.

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Is the customer always right? According to Danny Meyer, one of

America's leading restauranteurs, the answer is no--but "they must

always feel heard." Named one of the most influential New Yorkers

of 2006 by New York magazine, Meyer, the founder and co-owner of 11

of Manhattan's most influential restaurants, including Union Square

Cafe, Gramercy Tavern, Tabla, The Modern, Blue Smoke, and Shake

Shack, has penned Setting the Table: The Transforming Power of

Hospitality, a business book that reads like food lit and equal

part personal memoir. Amazon.com senior editor Brad Thomas Parsons

took some time from his daily long-distance day-dreaming of Shake

Shack and caught up with the ever-gracious Danny Meyer over e-mail

to ask about his new book, the Food Network, his favorite

cookbooks, insider tips on dining out, and much more.

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在线阅读地址：Setting the Table ISBN 9780060742768在线阅读

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编辑推荐

Book De*ion

In October 1985, at age

27, 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 11 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.

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.

书籍介绍

在线阅读本书

At age twenty-seven, Danny Meyer launched his groundbreaking Union Square Cafe—the first of his innovative and revered New York City institutions. Twenty-three years later, he is CEO of one of the world's most dynamic restaurant organizations. Now Danny shares the groundbreaking business philosophy that serves as the foundation for every success he has achieved: "the virtuous cycle of enlightened hospitality." By putting the power of hospitality to work in a new and counterintuitive way—applying it first and foremost to his employees, and then to guests, community, suppliers, and investors—Danny has consistently beaten the odds while setting the competitive bar in one of the toughest trades around. A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.

• 作者：kitsusei 发布时间：2023-03-04 17:48:52

  有意思，发人深省的一连串故事，服务行业的真谛在于待人如己。

• 作者：Derek 发布时间：2022-01-12 11:36:47

  娓娓道来 一连串故事和人生经历 很像starbucks创始人那本的风格

• 作者：桑白号 发布时间：2021-03-26 02:46:55

  算是很有意思的人物创业传记，当时看的时候自己也在摆摊创业所以感同身受写了很多感想。日后一一慢慢体会！

• 作者：迷路的田鼠 发布时间：2022-05-12 23:51:55

  纽约餐饮小巨头的创业史，还是挺有意思的，有很多启发。关于餐饮，最重要的是“location! location! location!”而在之外他还关注“time与context”，整本书的核心是关于”hospitality”在餐饮行业的重要性。他关注长久的餐饮行业，认为那些当下流行的风格都不是他想要的。而他起初开的餐厅，都要求在他步行10分钟内的路程，方便他随时去。直到成功很久之后，他才放弃这个另外开店的原则。

• 作者：Shweis 发布时间：2021-02-14 00:51:14

  内容有些早了，停留在第一个互联网泡沫之后，信息通信技术作为媒介传播重要载体和方式，其潜力并未显现，因而更多的关注点落在了经济视角和文化内涵上，对于经历了信息技术蓬勃发展的4G时代人而言，体会有些困难||从媒介这样一个听上去偏重载体、介质的名词出发，探讨层次涉及政治经济、战略、文化、人类学种种，到最后有些大而散||以为数不多参加ITU工作的角度来看，最后的落脚在探讨WSIS消除信息鸿沟上，让我在对待媒介产业的陌生感中多了一丝熟悉，切身经验对于解决全球不均衡的迫切感同身受

• 作者：mi. 发布时间：2020-11-27 11:40:57

  NYC 餐饮业小巨头USHG 的员工培训手册 入职第一天人手一本

• 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

  作者从小是个吃货，大学毕业后放弃高薪工作，凭着对餐饮业的热爱与激情，开始巡回欧美大陆学习餐饮，然后逐步开店，成为美国餐饮业巨子。

  早期的餐饮业学习经历与其对这份事业的长期热爱密切相关,所以能坚持的住。

  独立开创事业后，优异的顾客体验让其发展壮大。

  良好的顾客体验是怎么做的？举个例子：

  ”我们寻找机会巧妙地将有相似商业兴趣的人安排的很近，使他们不期而遇。希望有私人空间的顾客我们同样尽力满足。别人用餐前，我们收集的信息越详细，就越有把握为顾客制造出一次”狂喜“的经历。记录顾客的特殊偏好（备注：信息技术，这点国内的海底捞可能会欠缺)。我鼓励每位经理每天花十分钟时间做三个让顾客喜出望外的举动，对顾客有一次特别的关照。这样，每年每个经理就是一千多个举动，对任何生意人来说，这都会创造大量的回头业务。“

  最近读的三本书，《三双鞋》《海底捞你学不会》《欢迎光临》，行业不同（后两本相同,为餐饮业)，所处国家不同，环境不同，共性是顾客体验，创造WOW超出预期的顾客体验，推荐一读。