{"id":11946,"date":"2018-07-31T11:19:05","date_gmt":"2018-07-31T15:19:05","guid":{"rendered":"http:\/\/www.merig.com\/?p=11946"},"modified":"2019-10-09T15:00:37","modified_gmt":"2019-10-09T19:00:37","slug":"culture-and-danny-meyers-51-rule","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2018\/07\/31\/culture-and-danny-meyers-51-rule\/","title":{"rendered":"Culture &#038; Danny Meyer&#8217;s 51% Rule"},"content":{"rendered":"<p>Many of us read Danny Meyer&#8217;s book, <a href=\"https:\/\/www.amazon.com\/Setting-Table-Transforming-Hospitality-Business\/dp\/0060742763\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1468861341&amp;sr=1-1&amp;keywords=danny+meyer+setting+the+table\">Setting the Table<\/a>, some years ago when we featured it in MG Book Club and discussed it at meetings around that time.<\/p>\n<p>He and Union Square Hospitality Group (or &#8220;USHG,&#8221; his company), continue to be a source for best practices, habits, philosophies for our industry. From this recent article: <a href=\"https:\/\/www.strategy-business.com\/article\/Danny-Meyers-Recipe-for-Success\">Danny Meyer&#8217;s Recipes for Success<\/a>:<\/p>\n<blockquote><p><em>USHG language has evolved over the years as a collection of management aphorisms Meyer created in Setting the Table. The \u201c51 percent rule\u201d describes the personality-based hiring principle Meyer conceived by instinct. Potential employees are awarded a \u201chospitality quotient\u201d score based on traits such as <strong>optimism, warmth, and empathy<\/strong>. When evaluating potential hires, 51 percent of the weighting is given to emotional intelligence, and 49 percent to technical skills. There\u2019s extra percentage points on the emotional side that can\u2019t be taught&#8230;<\/em><\/p><\/blockquote>\n<p>The article goes on to describe how they hire for these skills, incorporate them into their onboarding process, and continually train around them. Makes a lot of sense, doesn&#8217;t it?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many of us read Danny Meyer&#8217;s book, Setting the Table, some years ago when we featured it in MG Book Club and discussed it at meetings around that time. He and Union Square Hospitality Group (or &#8220;USHG,&#8221; his company), continue to be a source for best practices, habits, philosophies for our industry. From this recent [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":15225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/11946"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=11946"}],"version-history":[{"count":1,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/11946\/revisions"}],"predecessor-version":[{"id":15261,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/11946\/revisions\/15261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/15225"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=11946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=11946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=11946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}