Common-Sense Hospitality: Lessons From Danny Meyer's Restaurants

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Editor's note: This is the fourth piece in a series featuring the people behind Union Square Hospitality Group, New York City's leading restaurant group. Previously, we heard from Danny Meyer, Michael Romano, and Belinda Chang.

When he was 16, my paternal grandfather and his brother opened a butcher shop in the Italian section of Bridgeport, Connecticut. From the beginning, there was a line out the door. The place was packed with Italian specialty groceries, including huge pieces of provolone and cured meats hanging from the ceiling. My father worked long hours there when he was growing up—keeping the shelves stocked, accompanying my grandfather on pre-dawn visits to the meat market, and then hauling sides of beef, veal, and pork back to the shop. Once, as a teenager, he asked my grandfather why he had been so generous to a rude customer. My grandfather explained it would cost him far more to argue than to appease the woman, thank her for her patronage, and move on to serving the next customer.

While I grew up with this practical sensibility, I've always maintained a skeptical streak. I have worked at Union Square Hospitality Group for nearly two decades (first at Union Square Cafe, then at Blue Smoke, and now at Union Square Events). Over the years, I have become an absolute believer in the power of hospitality, although I've developed a reputation within the company as a bit of a contrarian. My father passed on to me a strong sense of curiosity somewhat oddly paired with a strong conviction to question authority and prevailing wisdom. Unfortunately, it took me a while to learn when to challenge what was being taught and when to listen and learn from it.

The airline's team clearly understood that doing the right thing not only helps to create brand loyalty but can also be personally rewarding.

When I first started working at Union Square Cafe, I sometimes felt that management bowed to customer pressure too readily. Chalk that up to youthful ignorance. Once, when I was a junior manager, a guest loudly berated me for an overcooked steak. I asked him why, if the steak was so poorly cooked, he ate the entire meal before expressing his dissatisfaction. The next morning, Danny Meyer called me into his office to let me know that he had received a call from the guest complaining about how I handled the situation. As a mea culpa of sorts, Danny invited him and his wife back for another meal, entirely on the house. Echoing the wisdom of my grandfather, Danny helped me understand how short-sighted my approach was, and why taking the high road by either replacing the steak or removing it from the bill would have been the far better choice (and a much smaller investment). I have retold this story hundreds of times to young managers as both a cautionary tale and a way to encourage them to make our guests happy.

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Mark Maynard-Parisi is a managing partner of Union Square Hospitality Group's Blue Smoke and Jazz Standard. Mark has been involved in building virtually every aspect of the restaurant, jazz club, and catering company.

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