- Company
- Union Square Hospitality Group
- Role
- Founder & Executive Chairman
- Est. Net Worth
- $100 Million
- Stage
- Established
- Industry
- Hospitality
Danny Meyer
Founder & Executive Chairman at Union Square Hospitality Group
About
Danny Meyer founded Union Square Cafe in 1985 and built Union Square Hospitality Group into one of the most influential restaurant companies in the world, operating acclaimed restaurants like Gramercy Tavern and The Modern. He also founded Shake Shack, taking a hot dog cart in Madison Square Park and growing it into a publicly traded global fast-casual chain. Meyer's philosophy of 'enlightened hospitality' — prioritizing employee satisfaction as the foundation of great guest experiences — has reshaped how the restaurant industry thinks about service and culture.
Current Company
Union Square Hospitality Group — Founder & Executive Chairman
Enlightened Hospitality as Operating System
Danny Meyer opened Union Square Cafe in 1985 at age 27, and it became one of New York's most beloved restaurants — not for molecular gastronomy or celebrity chefs, but for a style of warm, intuitive service that made every guest feel recognized. Meyer codified this approach as 'enlightened hospitality,' a philosophy that prioritizes stakeholders in a specific order: employees first, then guests, community, suppliers, and finally investors.
The idea was counterintuitive in an industry notorious for burning out workers, but it worked. Happy employees delivered better service, which attracted loyal guests, which generated profits. Meyer applied this framework across Union Square Hospitality Group, building a portfolio of acclaimed restaurants including Gramercy Tavern, The Modern, and Blue Smoke.
From Hot Dog Cart to Global Fast-Casual Chain
In 2004, Meyer opened a hot dog cart in Madison Square Park as a summer art installation. The lines were so long that he turned it into Shake Shack — a permanent burger stand that grew into a publicly traded company worth billions. Shake Shack proved that the principles of fine dining hospitality could translate to fast-casual: premium ingredients, thoughtful design, genuine warmth from staff, and a sense of community.
Meyer's influence on American dining extends beyond his own restaurants. His alumni network includes some of the most celebrated restaurateurs and hospitality executives in the country, and his book 'Setting the Table' became required reading for anyone building a service-oriented business, from restaurants to tech companies to hospitals.