{"id":3448,"date":"2026-09-25T11:55:21","date_gmt":"2026-09-25T09:55:21","guid":{"rendered":"https:\/\/foodstory.es\/?p=3448"},"modified":"2026-09-25T11:55:24","modified_gmt":"2026-09-25T09:55:24","slug":"danny-meyer-publica-que-podria-salir-bien","status":"publish","type":"post","link":"https:\/\/foodstory.es\/en\/danny-meyer-publica-que-podria-salir-bien\/","title":{"rendered":"DANNY MEYER publica: \u00bfQU\u00c9 PODR\u00cdA SALIR BIEN?"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>What Could Possibly Go Right?<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">DANNY MEYER: \u00bfQU\u00c9 PODR\u00cdA SALIR BIEN?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El fundador de Union Square Hospitality Group vuelve a hablar de una de las grandes preguntas del foodservice: c\u00f3mo crecer sin perder la cultura que hizo posible el crecimiento<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hay preguntas que parecen propias de un emprendedor que empieza y otras que solo aparecen despu\u00e9s de haber recorrido un largo camino.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danny Meyer lleva m\u00e1s de cuarenta a\u00f1os haci\u00e9ndose ambas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En 1985, con 27 a\u00f1os, abri\u00f3 en Nueva York Union Square Cafe, el restaurante que dar\u00eda origen a Union Square Hospitality Group (USHG). Cuatro d\u00e9cadas despu\u00e9s, USHG re\u00fane restaurantes, servicios de eventos, consultor\u00eda y programas de formaci\u00f3n, y Meyer ha participado tambi\u00e9n en la creaci\u00f3n de Shake Shack, que pas\u00f3 de ser un peque\u00f1o puesto de hamburguesas en Madison Square Park a convertirse en una marca internacional. <a href=\"https:\/\/www.ushg.com\/danny-meyer?utm_source=chatgpt.com\">Union Square Hospitality Group<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ahora, casi veinte a\u00f1os despu\u00e9s de <em>Setting the Table<\/em>, su c\u00e9lebre libro sobre Enlightened Hospitality, Meyer vuelve a contar lo aprendido.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El t\u00edtulo ya plantea la actitud:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>What Could Possibly Go Right?<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfQu\u00e9 podr\u00eda salir bien?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El libro, publicado por Random House el 29 de septiembre de 2026, lleva un subt\u00edtulo que explica mejor su verdadero prop\u00f3sito: <em>The Essential Journey to Scale an Enduring Culture<\/em>. Es decir, el viaje esencial para hacer crecer una cultura que perdure. <a href=\"https:\/\/www.penguinrandomhouse.com\/books\/746504\/what-could-possibly-go-right-by-danny-meyer\/?utm_source=chatgpt.com\">PenguinRandomhouse.com<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y ah\u00ed est\u00e1 probablemente la cuesti\u00f3n que m\u00e1s interesa al foodservice.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">CRECER ES F\u00c1CIL. ESCALAR UNA CULTURA, NO.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un restaurante puede depender durante a\u00f1os de la personalidad de su propietario.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El propietario conoce a sus empleados, sabe c\u00f3mo quiere que se reciba al cliente, decide qu\u00e9 hacer ante un problema y transmite personalmente una determinada manera de trabajar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero llega un momento en que el restaurante se convierte en dos. Luego en cinco. Despu\u00e9s en diez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y entonces aparece el verdadero problema:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfC\u00f3mo conseguir que aquello que funcionaba cuando el fundador estaba presente siga funcionando cuando ya no lo est\u00e1?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esta es una de las cuestiones centrales de la experiencia de Meyer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En su filosof\u00eda de Enlightened Hospitality, la hospitalidad no comienza por el cliente. Comienza por las personas que trabajan en la organizaci\u00f3n. La idea es crear una cultura capaz de generar un c\u00edrculo virtuoso entre empleados, clientes, empresa y comunidad. <a href=\"https:\/\/www.ushg.com\/what-could-possibly-go-right?utm_source=chatgpt.com\">Union Square Hospitality Group<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero <em>What Could Possibly Go Right?<\/em> va un paso m\u00e1s all\u00e1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ahora Meyer se pregunta c\u00f3mo escalar esa cultura.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">DEL RESTAURANTE A LA ORGANIZACI\u00d3N<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En 2006, cuando public\u00f3 <em>Setting the Table<\/em>, Meyer ten\u00eda once restaurantes y estaba desarrollando aquel peque\u00f1o proyecto de hamburguesas llamado Shake Shack.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s llegar\u00edan decisiones acertadas, errores, cierres de restaurantes, crisis econ\u00f3micas, la pandemia y transformaciones profundas del negocio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uno de los episodios que el nuevo libro utiliza como punto de inflexi\u00f3n es el cierre de Tabla, una decisi\u00f3n que Meyer vivi\u00f3 como un fracaso y que termin\u00f3 oblig\u00e1ndole a replantearse su relaci\u00f3n con el riesgo y con el propio crecimiento. <a href=\"https:\/\/books.google.com\/books\/about\/What_Could_Possibly_Go_Right.html?id=jL7EEQAAQBAJ&amp;utm_source=chatgpt.com\">Google Books<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La lecci\u00f3n es importante:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">el fracaso no desaparece cuando una empresa aprende a gestionar bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Forma parte del camino.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lo que cambia es la manera de responder a \u00e9l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una de las ideas que aparece en las primeras rese\u00f1as del libro puede resumirse as\u00ed: el camino hacia el \u00e9xito est\u00e1 lleno de errores bien gestionados. <a href=\"https:\/\/www.kirkusreviews.com\/book-reviews\/danny-meyer\/what-could-possibly-go-right\/?utm_source=chatgpt.com\">Kirkus Reviews<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab\u00bfQU\u00c9 PODR\u00cdA SALIR BIEN?\u00bb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La pregunta del t\u00edtulo funciona como una especie de ant\u00eddoto contra una tendencia muy habitual en la gesti\u00f3n: comenzar cualquier decisi\u00f3n pregunt\u00e1ndose qu\u00e9 puede salir mal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Naturalmente, los riesgos hay que conocerlos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero Meyer propone a\u00f1adir otra pregunta:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfQu\u00e9 posibilidad positiva estamos dejando de ver porque estamos demasiado concentrados en evitar el fracaso?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No se trata de ingenuidad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se trata de optimismo pr\u00e1ctico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La propia editorial describe el libro como una reflexi\u00f3n sobre liderazgo, cultura y ese <em>practical optimism<\/em> que Meyer ha desarrollado a lo largo de m\u00e1s de cuatro d\u00e9cadas de actividad empresarial. <a href=\"https:\/\/www.penguinrandomhouse.com\/books\/746504\/what-could-possibly-go-right-by-danny-meyer\/?utm_source=chatgpt.com\">PenguinRandomhouse.com<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">LA CULTURA CUANDO EL JEFE NO EST\u00c1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quiz\u00e1 una de las mejores definiciones del planteamiento de Meyer apareci\u00f3 recientemente en una conversaci\u00f3n con <em>Harvard Business Review<\/em>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">la cultura no es lo que ocurre cuando el CEO est\u00e1 en la sala; es lo que ocurre cuando no est\u00e1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ese cambio de perspectiva es fundamental.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una cultura empresarial no puede depender permanentemente del fundador.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tiene que convertirse en comportamientos reconocibles, criterios de selecci\u00f3n, formas de promoci\u00f3n y mecanismos de decisi\u00f3n que permitan que otras personas reproduzcan la filosof\u00eda de la organizaci\u00f3n. <a href=\"https:\/\/hbr.org\/podcast\/2026\/09\/a-leading-restaurateur-on-what-it-takes-to-scale-a-winning-culture?utm_source=chatgpt.com\">Harvard Business Review<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por eso Meyer presta tanta atenci\u00f3n a contratar, formar y promocionar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No basta con saber hacer el trabajo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hay que incorporar a personas capaces de representar la cultura.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">DEL SERVICIO A LA CULTURA EMPRESARIAL<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aqu\u00ed aparece una de las aportaciones m\u00e1s interesantes de Meyer al foodservice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La hospitalidad deja de ser una cuesti\u00f3n exclusivamente relacionada con el servicio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se convierte en una forma de organizar la empresa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">USHG ha llevado esa filosof\u00eda incluso fuera de sus restaurantes mediante Hospitality Quotient, su actividad de formaci\u00f3n y consultor\u00eda para organizaciones de otros sectores. <a href=\"https:\/\/www.ushg.com\/?utm_source=chatgpt.com\">Union Square Hospitality Group<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es una evoluci\u00f3n significativa:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">hospitalidad \u2192 cultura \u2192 liderazgo \u2192 organizaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y probablemente explica por qu\u00e9 las ideas de Meyer han terminado interesando mucho m\u00e1s all\u00e1 de la restauraci\u00f3n.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">CUARENTA A\u00d1OS DESPU\u00c9S<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lo interesante de <em>What Could Possibly Go Right?<\/em> no es solamente que Danny Meyer haya escrito otro libro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es que han pasado casi veinte a\u00f1os desde <em>Setting the Table<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El primer libro explicaba c\u00f3mo Meyer entend\u00eda la hospitalidad y c\u00f3mo esa filosof\u00eda hab\u00eda ayudado a construir su organizaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El nuevo libro llega despu\u00e9s de cuatro d\u00e9cadas de experiencias y errores y plantea una cuesti\u00f3n diferente:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfQu\u00e9 ocurre cuando aquella cultura tiene que crecer mucho m\u00e1s all\u00e1 de su fundador?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para un sector como el foodservice, sometido simult\u00e1neamente a presi\u00f3n sobre los costes, dificultad para encontrar personas, nuevas tecnolog\u00edas, transformaci\u00f3n de los h\u00e1bitos de consumo y necesidad permanente de crecer, la pregunta resulta especialmente oportuna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Porque quiz\u00e1 el verdadero desaf\u00edo no sea solamente crecer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sea conseguir que, al crecer, la empresa siga siendo reconocible.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">Danny Meyer, en pocas l\u00edneas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danny Meyer fund\u00f3 Union Square Cafe en Nueva York en 1985 y posteriormente cre\u00f3 Union Square Hospitality Group. USHG gestiona actualmente restaurantes y otros negocios vinculados a la hospitalidad, adem\u00e1s de actividades de consultor\u00eda y formaci\u00f3n. Meyer fue tambi\u00e9n uno de los impulsores de Shake Shack. Es autor de <em>Setting the Table<\/em>, publicado en 2006, y ahora de <em>What Could Possibly Go Right?<\/em>. <a href=\"https:\/\/www.ushg.com\/danny-meyer?utm_source=chatgpt.com\">Union Square Hospitality Group<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Libro: <em>What Could Possibly Go Right? The Essential Journey to Scale an Enduring Culture<\/em><br>Autor: Danny Meyer<br>Editorial: Random House<br>Publicaci\u00f3n: 29 de septiembre de 2026<br>Extensi\u00f3n: 336 p\u00e1ginas.<\/p>","protected":false},"excerpt":{"rendered":"<p>What Could Possibly Go Right? DANNY MEYER: \u00bfQU\u00c9 PODR\u00cdA SALIR BIEN? El fundador de Union Square Hospitality Group vuelve a hablar de una de las grandes preguntas del foodservice: c\u00f3mo crecer sin perder la cultura que hizo posible el crecimiento Hay preguntas&#8230;<\/p>","protected":false},"author":1,"featured_media":3449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-3448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-lo-mario","category-actualidad"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DANNY MEYER publica: \u00bfQU\u00c9 PODR\u00cdA SALIR BIEN? - Food Story<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodstory.es\/en\/danny-meyer-publica-que-podria-salir-bien\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DANNY MEYER publica: \u00bfQU\u00c9 PODR\u00cdA SALIR BIEN? - Food Story\" \/>\n<meta property=\"og:description\" content=\"What Could Possibly Go Right? 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