Mountain Mayhem: A fireside chat in Denver with Danny Meyer and Peyton Manning 

On Tuesday, Nov. 3, Danny Meyer — founder of Union Square Hospitality Group and Shake Shack and the man behind 28 James Beard Awards — returned to Denver to celebrate his new book, “What Could Possibly Go Right?” — a look back at the 20 years since his hospitality bible, “Setting the Table,” was published. 

Before the chat that afternoon, I bumped into him at the Clayton Club in Cherry Creek, where I introduced myself as he huddled with our mutual friend, the food author and critic Pat Miller — better known as Gabby Gourmet — who would later welcome him onstage at the Denver Center for the Performing Arts. 

Every guest who checked in for the talk was handed a hardback copy of the new book, and the coffee-hour crowd mingled over bites and drinks from Shamrock Foods, Tractor Beverage Co., Polar Beverages, Novo Coffee and Best Day Brewing. Denver restaurateur Peter Newlin, who co-founded the Gastamo Group, opened the program by noting that Denver had drawn the biggest audience of the entire book tour thus far. 

Wearing a heart on her lapel, Gabby took the podium. “I know my life is better because Danny is a part of it,” she said, urging the room to read the book — already a New York Times bestseller — and adding that the audiobook, read by the author himself, brings another dimension.

Then Danny and moderator Peyton Manning sat down and dove right in. The Super Bowl 50 champion — now co-founder of Omaha Productions and about to open 1st Street Farms, a five-acre farm-to-table destination in Littleton, with the Gastamo Group — had clearly done his homework, and the questions were sharp.

“Everything has changed in 20 years,” Danny said, reflecting on technology from apps to online reviews to take-out options and more. “The human desire, however, and the need to give and receive have never been bigger.”

Hospitality, he pointed out, is a contact sport — and, like football, it’s all about your team. He talked about human energy and about culture, which he defines simply as the way we do things. 

“When the chips are down, the champs show up,” he said. We all have the agency to decide what attitude we bring to a problem. Perfection is unattainable; excellence is not.

His routine at the end of each day includes naming three things that worked and three areas for improvement, always striving to do better. 

When he asked for a show of hands from everyone in the room who had opened a restaurant, the majority signaled they had.

“Well, we all have to be the chief problem-solvers,” he said.

Danny talked through the virtuous cycle that has defined his career: Take care of your team first, then your guests, your community and your suppliers — and the investors are rewarded in turn. When profitability is the primary focus, he said, it doesn’t work out.

“I want to feel good,” the naturally upbeat thinker said. “I’m tired of feeling anxious.” Bad news on social media gets to him, too, he added, but we are capable of feeling good, and restaurants are one of the best ways to bring people together. We’re living in a moment with more access than ever, and most setbacks, he believes, lead to something better.

Optimism, he reminded us, is a choice. You have to believe. Personally, I can say I certainly felt more motivated by the philosophies of his “Enlightened Hospitality.”

The afternoon benefited EatDenver, the non-profit that connects and champions the Front Range’s independent food and beverage community. The chat was presented by 1st Street Farms, the Rocky Mountain chapters of the Entrepreneurs’ Organization and YPO, and EatDenver, with support from Messner Reeves LLP, Toast, Ecolab, Shamrock Foods and the Gastamo Group. 

Learn more at eatdenver.com.