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Famed New York City restaurateur Danny Meyer gives Master Class on Restaurant Management in DIT

Posted: 2 December, 2015

DIT was delighted to welcome one of America’s top restaurateurs and the Chief Executive Officer of the Union Square Hospitality Group, Danny Meyer to give a Master Class in DIT on Restaurant Management .

In October 1985, at age 27, 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. Thirty years on, Danny has opened close on 30 restaurants and is the CEO of Union Square Hospitality Group, one of the world's most dynamic restaurant organisations, which includes many famous eating establishments like Madison Park, Gramercy Tavern,  Blue Smoke, Jazz Standard, The Modern, Maialino, Untitled, North End Grill,  and Marta.

As the CEO, Meyer oversees a large team that manages all of the restaurants (many of which consistently appear on most major New York top restaurant lists)  and additional businesses, including the Shake Shack burger stands, which have in a few short years become a national and international brand, with locations in Miami, Washington D.C., Connecticut, Kuwait, and Dubai, among others. Demand for Shack burgers in New York is so frenzied that someone made a Shake Shack app that lets you watch live video feed of the line so you can plan your burger binge based on its (usually very long) length.  

In the Master class in DIT, Danny shared many of  the lessons he has learned in a famously risky industry, and the secret ingredient of his success that has stayed the same all these years.  Supported by the American Embassy, Danny’s Master Class was part of DIT’s School of Culinary Arts and Food Technology INSPIRED Friends of Culinary Arts programme.  The Schools Innovative Supporters of Professional Industry Research, Education and Development (INSPIRED) Friends of Culinary Arts, is the concept of Dr Frank Cullen to enhance the educational provision in the School.