7 years ago
Get enough advice to run a restaurant business in just two minutes and 30 seconds with Danny Meyer.
The good news is everyone loves food. The bad news is that competition is fierce and the business of dining out is delicate.
How does one of the best chefs in the world keep from falling into the routine of his own success? By challenging the notion of a restaurant, tirelessly iterating on new ideas, and working hard to push himself well out of his comfort zone.
It's clear that Redzepi's stints in Japan, Australia, and Mexico have been crucial in helping him develop new ideas. The new Noma will be very different to old one, but that's a good thing.
Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.
This year's Skift Global Forum features two top restaurant industry speakers who will share their own insight into the future of dining out. We are pumped.
