Danny Meyer's Reality Check | THE LA FOOD PODCAST INTERVIEW

Danny Meyer changed American dining with Union Square Cafe, Gramercy Tavern, and Shake Shack. But what happens when the hospitality guy gets it wrong? The legendary restaurateur joins Luca Servodio to discuss why his no-tipping experiment couldn’t make the math work, how listening to critics led Shake Shack astray, and why keeping Tabla open too long hurt the employees he thought he was protecting.Plus, why Los Angeles is one of the world’s most exciting food cities, the LA restaurants he loves, and whether a 27-year-old Danny Meyer could open Union Square Cafe today. Drawing from his new book, What Could Possibly Go Right?, Danny shares candid lessons on restaurant economics, scaling hospitality, and knowing when conviction has become denial.