Danny Meyer on Why Tips Are Like Drugs

Eater's Digest

Vox Media Podcast Network

News, Food, Comedy, Arts, News Commentary, Improv

4.4 • 902 Ratings

🗓️ 24 July 2017

⏱️ 59 minutes

🔗️ Recording | iTunes | RSS

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Summary

Danny Meyer is the king of New York City hospitality. The restaurateur leads the prolific Union Square Hospitality Group, responsible for New York City dining stalwarts Union Square Cafe, Gramercy Tavern, and the Modern, among others, and the global burger chain Shake Shack. On this week’s Upsell, he sits down with Eater's editor-in-chief Amanda Kludt and Greg to discuss leading the no tipping movement, how he comes up with each new restaurant concept, and explains why he makes his staff read his book. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Welcome to the Eater Upsell, part of the Vox Media Podcast Network. I am one of your two hosts,
0:05.8	Helen Rausner, my co-host Greg Morabido, as always, is right here with me, both in
0:09.7	part and in spirit and in reality. Every week on the Eater Upsell, Greg and I talk with some of the most interesting people in the world,
0:15.2	both food people and non-food people and we usually talk to them about food.
0:19.0	On today's episode, we are talking to a food person, but really it's like the food person.
0:24.7	Greg and Amanda Clute, a guest host because I couldn't be in the studio for this conversation,
0:29.6	are talking with Danny Meyer, basically the biggest deal restaurateur in the entire world.
0:34.3	But first, Greg, on a recent episode of The Eater Upsell, you and I did dramatic readings of
0:40.0	two restaurant press releases that came across our email
0:42.8	inboxes and it was pretty fun.
0:44.8	It felt good.
0:45.5	It felt really good.
0:46.9	I don't know why.
0:48.0	I think because as a food writer,
0:49.2	you get so many of these dumb press releases and you just have you hate them but you have to
0:54.6	read them because there might be like buried in there some piece of information
0:59.2	that is news it's true but you know at a certain point these press releases kind of
1:03.9	transcend to the level of art and we asked listeners of the upsell to drop us a line
1:09.0	at upsell at eater.com with any examples of press releases or other restaurant marketing
1:14.0	material that they thought deserved the dramatic reading treatment and the
1:17.8	response was actually pretty overwhelming. We heard from a lot of people with some
1:21.2	pretty knee slapping
	...

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