In his new memoir, restaurateur Danny Meyer revisits the business blunders that shaped his career. He reflects on the journey from opening Union Square Cafe in 1985 to building a hospitality empire. Meyer details how small details, like olive pits and condiment stands, became obsessions.

He shares the story of advocating for the Shake Shack coffee milkshake's return after it was removed during the pandemic. Using the management technique from his 2006 guide, he applied constant, gentle pressure to bring the shake back. The book, titled "What Could Possibly Go Right?", publishes on September 29.

It blends personal struggles with business case studies in a coffee mug style motto. Meyer also discusses the careers of chefs Tom Colicchio and Daniel Humm. He reflects on the evolution of Shake Shack from a hot-dog stand into a global brand.

Despite his optimism, he admits that direct edicts would have been faster than persuasion. The memoir joins other New York restaurant mogul stories, though Meyer's is less name-droppy. He remains the "Happy Face of Hospitality," constantly checking the beef blend quality on plain cheeseburgers across his chain.