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.

In October 1985, at age twenty-seven, 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 eleven 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.

Some of Danny's other insights:

Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts--for and to--express it all.

Context, context, context, trumps the outdated location, location, location.

Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business.

Err on the side of generosity: You get more by first giving more.

Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit.

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.

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur. "[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices." - New York Times The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are-and help show the way to the kind of cooks we have the potential to become. Dorothy's prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she's learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can't enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother's meat loaf to David Tanis's Swiss Chard Gratin. The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy's notable connections will inspire the creative food journeys of all.

Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America. Ranging from the 1830s and the New York Steak House Delmonico's-which Freedman identifies as the first real American restaurant-to the current flowering of avant-garde cuisine, each chapter looks at fashions for different types of food from turtle soup to Caesar Salad. Ten Restaurants That Changed America is a must read for serious foodies.

Combining an historian's rigor with a food enthusiast's palate, Paul Freedman's seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's fabled Mandarin; evoking the poignant nostalgia of Howard Johnson's, the beloved roadside chain that foreshadowed the pandemic of McDonald's; or chronicling the convivial lunchtime crowd at Schrafft's, the first dining establishment to cater to women's tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. "As much about the contradictions and contrasts in this country as it is about its places to eat" (The New Yorker), Ten Restaurants That Changed America is a "must-read" (Eater) that proves "essential for anyone who cares about where they go to dinner" (Wall Street Journal Magazine).