Book SummarySetting the Table, by Danny Meyer

1-Page Summary1-Page Book Summary of Setting the Table

For restaurateur Danny Meyer, food does more than just satiate hunger; it fosters connections, creates a community, and elevates everyday experiences into memorable moments. In Setting the Table, Meyer recounts the growth of his restaurant business and shares the ingredients to his success. His guiding philosophy is what he calls enlightened hospitality: prioritizing people—both customers and employees—no matter what business you’re in.

Meyer is the founder and executive chairman of the Union Square Hospitality Group (USHG), the company behind...

Setting the Table Summary Part 1: The Rise of a Restaurateur

Meyer grew up in St. Louis, Missouri, the middle child of Morton “Morty” Meyer and Roxanne Meyer (née Harris). His business philosophy was shaped by two contrasting role models: His father and his grandfather.

His father Morty was a charismatic serial entrepreneur with a big appetite for risk, launching businesses like travel agencies and hotels in St. Louis and Italy. Morty’s business deals with an airline allowed him to fly Meyer to Italy frequently, where Meyer spent his time exploring and discovering off-the-beaten-track restaurants. At age 20, Meyer worked for Morty’s tour company in Rome, which gave him hands-on experience in the hospitality industry—he looked after customers, fine-tuning itineraries to include hidden restaurants and family-run trattorias, and he relished the chance to make both restaurant owners and clients happy.

(Shortform note: Traveling and soaking up other cultures may have helped Meyer develop into a good leader. Experts say that traveling widens your worldview, makes you more open and flexible, inspires creativity, and [gives you insight into global...

Setting the Table Summary Part 2: Lessons From Meyer

In this section, we’ll break down the secret sauce behind the success of Meyer’s empire, which he formulated and refined through years of experience and learning.

Lesson 1: Practice Enlightened Hospitality

Meyer’s core business philosophy is enlightened hospitality, which means prioritizing people above all else and showing them that you’re on their side. He stresses the difference between service and hospitality: Service is transactional and refers to the way you deliver a product; hospitality is the way you make people feel as you deliver a product.

(Shortform note: Meyer now spreads his gospel of enlightened hospitality through Hospitality Quotient, the consulting arm of USHG, which teaches organizations—both in and outside the restaurant industry—the frameworks for implementing the philosophy. In 2024, he introduced HQ+, an e-learning platform for individuals and smaller businesses.)

Enlightened hospitality is unique in that it upends the usual business model, where investors are at the top of...

Shortform Exercise: Reflect on Your Influences

Meyer’s careful approach to business was shaped by the two influences on his life: his father and his grandfather. He also considers the context for his ventures. In this exercise, consider the factors that shape your approach to business or life.

Think of someone who has influenced you. Which of their characteristics, skills, or experiences stand out to you? How has this person shaped your approach to business, work, or life?

Shortform Exercise: Practice Enlightened Hospitality

Meyer’s success was fueled by his principle of enlightened hospitality—prioritizing people above all else and showing them that you’re on their side. Think about how you can apply this philosophy, no matter what business you’re in.

At work, how can you shift your focus to prioritize people? What small changes could make interactions more hospitable?