Advice Line with Danny Meyer of Shake Shack
Restaurateur Danny Meyer joins Guy Raz on the Advice Line to share management insights from his book What Could Possibly Go Right? and advise early-stage founders. Together, they coach founders of a canned bourbon cocktail brand, a premium smoked salmon smokehouse, and a high-protein chickpea couscous startup on packaging hospitality, direct-to-consumer logistics, and food service expansion.
- Bar Bruhis sought to scale Booskous, a high-protein chickpea and lentil couscous, by pitching fast-casual chains like Cava and Sweetgreen. Read →
- Danny Meyer opened Union Square Cafe at age 27 in 1985 and thought his career was finished when Black Monday struck markets two years later in October 1987. Read →
- Calling your startup team a "family" backfires because you cannot fire a family member without triggering workplace grief. Read →
- Direct-to-consumer shipping for perishable goods introduces high customer churn if the cold chain breaks during transit. Read →
- Janelle Bass faced a sharp drop in customer conversion whenever Ponyboy Slings left in-store tasting tables for crowded retail shelves. Read →