Back in 2001, as part of an initiative to revitalize Madison Square Park, Danny Meyer set up a simple hot dog cart. At that time, he had been a leader in New York City's fine dining scene for years, and the hot dog cart was just a side project, something fun to do for the summer. But that one temporary hot dog cart led to Shake Shack, a fast casual restaurant chain known for its burgers, its namesake milkshakes, and its lines out the door. Today, Shake Shack is a publicly traded company with over 250 locations in 15 countries.
Just a few months ago, restaurants were the places we chose to see friends, mark our milestones, celebrate our special occasions, or unwind after a stressful week. But today, in our social-distancing world, just imagining the typically crowded, intimate scene of a Friday night at your favorite neighborhood spot can send a shiver down your spine. Which is why the restaurant industry has been one of the hardest-hit by the pandemic so far, with more than 8 million employees laid off and a more than 80-billion sales loss. As we continue to explore what life will look like once we begin to get back to some sort of normal, Katie Couric turns to business leaders and entrepreneurs to find out how they see their industries re-emerging. On this episode of Next Question with Katie Couric, Katie speaks with restauranteur Danny Meyer and Shake Shack CEO Randy Garutti to find out how the restaurant industry can get back to business.For more, sign up for Katie Couric's morning newsletter "Wake-Up Call" at KatieCouric.dom. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Last week, Danny Meyer laid off 2,000 people – that's 80 percent of staff at Union Square Hospitality Group, representing 20+ restaurants across the country. It was a heartbreaking decision made with full understanding of the impacts, short and long-term – or as much as can possibly be known in this volatile time. In this special episode, Danny returns to the show to share why and how he acted so quickly, the process he and his team used to make this decision, the impact of the layoff, and what comes next for his industry. Co-hosted by Masters of Scale editor at large Bob Safian.
Jack-of-all-food-trades Daniel Meyer joins Helen Hollyman for this week’s episode of U Look Hungry. Daniel is known for his recipe writing, his work in food policy and with Flying Pigs Farms, as well as his job assisting American food writer Mark Bittman. Tune into this episode to hear Daniel talk about some of his favorite cookbooks, and how they have earned that place on his bookshelf. Hear why walking through the aisles of the grocery store can be the best inspiration when developing recipes. How can you make your recipes more cookbook-friendly? Daniel shares some of his expert writing tips, and also talks about cookbooks as culinary relics. Daniel and Helen taste some delicious paw paw on air, and talk about the history of the strange American fruit. Tune in to learn about the New York soda ban, Prop 37 in California, and some recent studies about the nutritional benefits of organic produce. This episode has been sponsored by The Heritage Meat Shop.
“For somebody who writes a ton of recipes, I don’t have a tremendous amount of cookbooks. I like owning them as objects and physically leafing through them, and I love the presence of them in my house and I love reading them in my kitchen, but I am not a voracious cookbook buyer.”
“I’m always shocked by how many ideas I get by just looking at food… A lot of recipes are already in your head, you just need something to trigger it.”
— Daniel Meyer on U Look Hungry
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