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Tweet, Tweet – a Chef’s New Dish Will Fly Out the Door

October 2, 2012 | Baruch College, CUNY Lecture Series

Along with nosy food bloggers and pesky health inspectors, New York City’s restaurateurs find that they have something else to deal with — social media. “Within seconds, a chef’s new idea is on Twitter,” says Danny Meyer, head of the Union Square Hospitality Group, which includes, along with other restaurants, Union Square Cafe, Gramercy Tavern and the Shake Shack chain. “That’s the shelf life of innovation — two seconds.” At an event sponsored by the Zicklin School of Business at Baruch College, one of the trade tips of his that Meyer served up that wasn’t about recipes: “It’s how you make your customers feel that will set you apart.”

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