Hospitality Quotient is new coined term by Danny Meyer, owner of Union Square Cafe and other well-respected New York restaurants and the author of Setting the Table: The Power of Hospitality in Restaurants, Business, and Life.

The term means to assume a hands-on approach to better serve customers. The idea is that superior service will result in a loyalty that keeps businesses afloat through even recessions like we’ve seen over the past couple of years. Meyer is such a believer in the power of hospitality that on Monday he launched a new business, also called Hospitality Quotient, that teaches companies, and not just restaurants, the art of customer service.

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Well, I know very well how it is to be hospitable. Filipinos have that natural flair. We  are known to be hospitable people, and really we go out of our way to help others. Meyer is right in saying that the Hospitality Quotient can drive the power of exceptional customer service and it’d be a good idea to teach in hospitality management schools. A lot of other caring emotions are enveloped with the term hospitality, which are empathy and mercy.