times I learned that if I don’t apply
all my energy into something it can be as good as it can be I mean all day always always testing always doing
things like did we launched carry you up but I was going to engage with everybody
else like yeah I mean look like a lot a lot a lot a lot of things warm a library
never took off like a what I learned is a blessed I am 100% all in on something
it is vulnerable doesn’t mean it’s not gonna work it means that it is
vulnerable and even have a great leader in place like the only way that I been
able to guarantee successes for me to micro manage the operations of that I’ve
had success is we’re not into that up front but but it’s what I’ve learned as
I try to bite off more than bite off more than I can chew my vulnerability is
not always a big eyes right I think I can do everything I thought literally
think I can force my 17 hour days everything through victory I become much
more aware of that from 35 to 40 I still do it because I
get enjoyment out of it but just having a lot going on is exciting for me but I
can afford that enjoyment today vs you know and so this means right trying to be smart about that to try to
make them be very very enjoyable or have a much better chance of winning but the
answer is tons of times I’ve launched sup our products mainly because I wasn’t
one hundred and fifty percent behind it and because maybe really to give you
guys more value one thing I’ve learned a lot of times I’ll start with something
and being a hundred fifty percent in it and then like very quickly becomes a
hundred and eighty and 70 and they all have different timing sometimes I’ve
gotten better at eliminating the things that I’m a hundred fifty percent into
and letting it sit for more than a week to allow myself to see if it still at a
buck 50 and then if it’s at about twenty like I’m out but it’s about 50 per month
or two ago show yeah I mean if you’re not you’re not in it good question had a weird shows water
Isaacson wrote a book about innovators

a meal prep service what do you think
the future services like that is I do not use a meal prep service I use mike
tells me what to eat but but I think those are great I think I think
everybody will have everything they want within two to three hours and that will
get chipped away over time I do believe and twenty years most people will be
able to have what they want within a five to one out five minutes one hour
window i mean the on demand at scale hyper growth is here and so I think
farm-to-table I think India will be able to eat radishes from a farm in upstate
New York as quickly as somebody can literally be like ok I’m getting the
radishes for India like I really think that if structures gonna be here think I
don’t think people really project technology well-meaning in 20 years from
today so many blowjobs will be obsolete so much technology will eat up the jobs
that so many people do at a minimum wage for lower-income that a lot of those
same jobs in the same way that a lot of drivers today you should be something
else that’s been replaced by technology when they were making forty eight
thousand a year but now has a new driver the making 92008 year so it’s a go
through so bad we’re gonna put you know these developers out of business or or
film developers out of business or whatever it may be yes but that all
sorts of things get created that are new to me people just so have class for like
20 or so of doomsday like when anyone from god damn radishes right now farm to table in the office instead of
going to seem less than winning thirty minutes or whatever she’s getting she
literally Hudson farms are not too far from you literally within an hour she
can have plucked out and on her plate and she’s gonna want that you’re gonna
pay a premium for that will pay $4 for those radishes and 87 cents because the
organic and biodynamic it’s my new tour like hand-to-hand like whatever it is
that’s why so future future Mrs good good we need help here we’re gonna pay
more for it it’s gonna come to us faster will have more choices will be more
convenient look at the spend more time on our lives with people and other
things we care about not the process of shopping for food or ordering food there
was a lot of stuff in that question

“in the world we live in now,
how would you go about it?” – Well I think Maple, a
startup I invested in, Mike I’m not counting,
is doing it, which is, it’s a restaurant in New York City that doesn’t have a
place to actually go in. So it realizes that by
percentage if you play the math, especially in New York City if
I was to open it in New York, your economics are so much
better being a delivery company than actually having the
overhead of the restaurant. This is something I think
about a lot with Wine Library, which is a bricks and clicks organization. We have a lot of overhead to
run the store versus the dotcom and that’s how much energy
you wanna put against it, so I’d probably launch a restaurant that was very unique in
the way that it served patrons locally in a physical
restaurant environment, maybe open on Saturday’s only, and then the rest was delivery. Something clever, something
that gave it pizazz based on when I was open, and then, and then the delivery
would be the backbone and the infrastructure,
in a New York environment. Somewhere else, I’d probably go for, I’d find an amazing chef and go for, like, porridge, it’s what
I brought up the other day. I’d try to win on
something that other people aren’t doing a bunch of, like, obviously tacos and premium burgers, I still don’t think
there’s a hot dog winner. You know, it feels like there’s somebody that can win the
shake-shack hotdog game, so. – [Voiceover] Chris asks, “is
it more effective to market

I’m the wine director of Marta Restaurant, and my question is what
do you think the impact of the recent news of
Union Square Hospitality moving away from tipping will
have on New York in general or the industry as a whole? – This is a really
interesting conversation. Ben, the CEO of Resy,
an app I’m involved in, had a great discussion
with some thought leaders in the restaurant space around this. It’s very fascinating. My, so I think Danny is amazing and always innovating and
doing incredible things and I think it’s amazing
that he’s doing something that I think really
takes care of his staff and his internal culture. I think it’s interesting. You know, I… This is actually not my general thought. This is my, one thing
I do well in marketing is I don’t think about what I’m gonna do, and then think everybody’s gonna do that. It’s been very successful for me. I try to think of the general masses. I have a vibe for that. It’s not what I thought about Twitter. Man, I don’t even like social media. What do you think about that? I don’t know, like if I wasn’t in the marketing and business world, I don’t think I’d be really using it. Like, I never took pictures as a kid. Like, there’s no, why do you think I have no Throwback Thursday pictures? There’s no freakin’ pictures of me in my life, Mom, and so… (mimics camera clicking) That’s a little inside joke with my mom. She made all mental pictures. So I think that, I think that, I think that I personally
am in a weird place because I’m still gonna
tip cash on top of it because it’s just in me. Like, I was a stock boy
that took out boxes, and people gave me tips. It’s so engrained in me. So even though I know I’m paying 21% more, or whatever it is, I’m
gonna probably put more cash just ’cause, and then I’m scared that that’s gonna break the whole system because if people still
arbitrarily do that, then what did you do? You just raised it 21%, but I think the flexibility
that allows organizations, the way you can take care
of people that work for you which will then, in turn,
create better service. I also think that an interesting model could have been just raising
the food prices in general. I think that’s a fascinating thing about the restaurant world. You know, the truth is
I really don’t know. I think that, I wonder
for people that are, I think the economy’s very good right now. I think if tomorrow the Wall Street cats are up to their no good
and shit hits the fan, are people gonna be like, “Well crap, “I don’t wanna go there “’cause I’m paying it 21% vig, “and maybe I’m in 10% tip mode right now?” How do you tip, Steve? – I pretty much 20, just by default. – [Gary] D. Rock? – [DRock] 25? – Really? – [DRock] Yeah, I
double the first number, then add like a few more. – On any kind of bill? – [DRock] Pretty much. – I’ll do like 20% and then
just go up to the next dollar. – [Gary] Got it. Staphon? (mumbles) – There’s my man. Way to go honest. Yeah, I mean, but those
are big numbers, right? Like, those aren’t 15, which
is a lot of what people, older demo pays at 15. – [Steve] Yeah.
– It kinda snuck up. I don’t know. I think it’s a very intriguing model. It’s forcing something on the consumer, which I think is fascinating. I think he has the brand
to get away with it for the people that know. I think a lot of people won’t
even know, won’t even realize. They’ll realize when
there’s no line for a tip, and I’m curious how their reaction will be that they got forced into a tip. Some people get antsy when they’re forced into a tip for six or more. So, I don’t know. I think it’s very individual, and I think there’ll be a lot of positive, definitely in the industry, and there’ll be some negative
from the end consumer. For me personally, it’s just
gonna make it more expensive for me to go to USV places, US, you know, those places so because I’m going to still tip. What are your thoughts, Steve? – I don’t know. – Do you know about it? – Oh yeah, no I’m very familiar with it. I don’t know, like, I came up as an actor, so I know tons of people
in the service industry. So like, whatever ends up
screwing them the least is I think it’s a huge positive. It’s kind of a scary situation to be forced to rely on what’s obviously a
subjective judgment call, but when it’s established
in order to pay rent– – I think the thing that
everybody’s gonna worry about is does the service change, right? Like, do the people
that hustle the most… That’s a real challenge. I think Danny will pull
it off operationally, but I think fast followers won’t, and then you’re not allowing
the best servers to win which eliminates meritocracy, which then creates lowest common courtesy and service. – [Steve] I mean, we don’t
have a tipping structure at VaynerMedia.
– I get it. – [Steve] We don’t have to
worry about, ya know, the– – I totally understand. I think that’s easily handled ’cause you could just fire, right? Like or you could just give raises. I mean there’s, a lot
of people always deploy that while we don’t have
tipping in our thing, sure, you have others
ways to like, ya know. There’s levers in all games, right? I think when, look I mean, this gets into a Unionized conversation. I was born in the Soviet Union. We’ve seen that play out at scale. It’s really hard to
suppress humans, and so… But the truth is on a microlevel, on a Danny Meyer’s establishments level, I have enormous confidence
that he can do it. I very much feel that I could
do very rogue shit at Vayner because it’s only 600 people, It’s only 1000 people,
whatever it’s gonna be that I could pull those levers. At super scale is when
it gets interesting. – [Steve] Next question from Dana Gaiser.