Danny Meyer: Keeping tabs on a food empire

Every Tuesday morning I have a meeting with my business partners in our Union Square offices. At that table I have people who are essentially my "kitchen cabinet." One represents development. Another the culinary side. And one represents people. That's the guts of our business - the quality of our people.

We're not talking menus. We spend 90% of our time talking about how we are operating across our 11 businesses, and about 10% contemplating our next step.

My dad was a brilliant entrepreneur. He founded some exciting companies - mostly in travel - but he expanded far too quickly and didn't surround himself with the kind of people who could compensate for his weaknesses.

I watched him go bankrupt on two different occasions. That has colored the way I view growth. It was almost a decade before I could even get comfortable with the idea of a second restaurant.

I spend a lot of time teaching internally. Once a month I meet with every employee who's been hired in the previous four weeks. We have over 1,000 employees right now. And we spend a lot of time talking about the power of hospitality.

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Source - CNN


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